4. Adam Stephen’s Ahi Tuna and Yellowtail Ota Ika at TAG Restaurant
Established by chef Troy Guard in 2009, TAG Restaurant Group has quickly grown into a nationally renowned collection of eight concepts over twelve locations.
The mission is offering “immersive culinary experiences,” not shying away from bold worldly flavors using local ingredients. The restaurants have made a real impact on the evolution of Denver’s dining scene, being one of the first to shake up the typical dining style.
The first restaurant and flagship, TAG, is a culmination of Guard’s travels, from his roots in Hawaii, to Singapore, Japan, New York and many in between. Located on the historic Larimer Square, TAG restaurant melds the exotic with Colorado sensibilities and ingredients, labelled as continental social food.
One of their signature dishes is based on a Tongan raw fish dish. Many versions of this dish are served in pacific islands and Polynesia; similar to ceviche, but using coconut milk, chili and cucumber.
The restaurant’s Ahi Tuna Yellowtail Ota Ika includes toasted peppercorn and coconut gel, cucumber, lime, jalapeño, house fermented fish sauce, chili sesame oil and micro cabbage. The coconut rounds out the sharpness of the citrus and heat of the chili, allowing the clean succulent flavour of the Japanese Hamachi shine.
Photo courtesy of TAG Restaurant
