Stowaway Kitchen runs breakfast and lunch service out of Five Points, working from named-farm sourcing across its menu: Rancho Gordo Mayocoba beans, Forte Farms palisade peaches, Moxie's non-GMO blue corn, Beeler's ham, and Bakery Four's pullman toast all show up as credited ingredients rather than vague description.
The menu draws from more than one tradition. The oyako-don is a traditional Japanese donburi with chicken, egg, and rice. The bowl o' beans pairs Rancho Gordo beans with creamed corn and house-made salsa macha. The scram sandwich builds on Beeler's ham and scrambled eggs with tomato chutney on brioche, and the sherry plum basque cheesecake waffle uses freshly milled Einkorn sourdough with Forte Farms elephant heart plums. Granola and cornbread, both made in house, round out the counter.
DiningOut Denver has included Stowaway Kitchen among its Denver restaurant listings.
The menu draws from more than one tradition. The oyako-don is a traditional Japanese donburi with chicken, egg, and rice. The bowl o' beans pairs Rancho Gordo beans with creamed corn and house-made salsa macha. The scram sandwich builds on Beeler's ham and scrambled eggs with tomato chutney on brioche, and the sherry plum basque cheesecake waffle uses freshly milled Einkorn sourdough with Forte Farms elephant heart plums. Granola and cornbread, both made in house, round out the counter.
DiningOut Denver has included Stowaway Kitchen among its Denver restaurant listings.