Bremen’s Wine & Tap Introduces New Seasonal Menu Under New Executive Chef

New Executive Chef Isabel Ranney has recently taken over from Matt Selby at Bremen’s Wine & Tap — which opened in the trendy LoHi neighborhood at 33rd & Tejon just this last June. I got a chance to try her new fall/winter menu, and it was one of the best meals I’ve had recently. Isabel Ranney has a background in herbalism, which gives her a unique perspective:

“I went to school for herbalism and I love to add herbs into my cooking that I know will help people at this time of year. For example, the lamb shank has elderberries and rosehips which are packed with antioxidants and are antiviral, so it helps people’s immune systems without them even realizing because it also tastes delicious.”

Set in a bright, vibrant atmosphere, Bremen’s Wine & Tap serves seasonal American fare made with local ingredients and some of the best-sourced meat in town. I thought the meat dishes were all absolutely amazing here. Bremen’s also has some delicious hand-crafted seasonal cocktails and a fantastic wine list that pairs perfectly with the food.


  • Happy Hour daily 4-6pm
  • Set the Mood Mondays (1/2 off all bottles of wine)
  • Uncorked Tuesdays 7-8pm (free wine, beer, spirits tastings)
  • Ladies Night Wednesdays ($5 on all tap wines)

The butcher’s board pictured at the start of the post is one of the top-selling appetizers on the menu (chef’s choice of meats and cheeses, house-made grain mustard, and pickled vegetables). My favorite board was the “Lamb Lollipops” though — which consists of the most tender, delicious lamb I’ve had in Denver, paired with mint creme fraiche, flatbread, and shaved onion & parsley salad:

My husband’s favorite dish was the Steak Tartar (with capers, white anchovies, and egg yolk). It’s made with steak from the Western Daughters Butcher Shoppe down the street, and the meat quality really shows. For all the vegetarians out there, they also have an Asparagus Pear Tartar with tangerine oil and avocado that even all us carnivores loved (sorry, I don’t have a photo).

If you’re a fan of salads, the ones here are some of my favorites. The Pickled Pear Salad (almonds, bacon, arugula, goat cheese, rosemary vinaigrette) is meant to help with digestion:

And the Kale & Beet Salad (rotisserie chicken, shaved fennel, candied walnuts, manchego, charred lemon vinaigrette) makes for a great meal just in itself:

Another great vegetarian option on the menu is the Farro Bowl with roasted root vegetables, Rebel Farm’s greens, and sunnyside eggs:For the seafood lovers, the Seared Sea Scallops with bacon & charred onion risotto and a wine vinegar reduction is divine. Three huge, perfectly seared scallops with just that perfect amount of sweetness. Ask the staff to recommend an acidic wine pairing that helps with that decadent texture, trust me.

My personal favorite main dish was the Duck Breast with gnocchi and a leek and mushroom ragout.  This duck as absolutely perfect (especially with a good glass of Pinot Noir).Between the lamb, the tartar, and the duck — I’d say Bremen’s has truly perfected its meat dishes. I would eat of them again on any given day. I’m sure the Chef’s Cut Grilled Stead, the Lamb Shank, the Rotisserie Chicken, and the Bone-In Pork Chop must all also be fantastic.