Peak & Prairie
June / July 1999
“Eat the path of least resistance….”
Such is the motto of Dan Landes, chef and owner of The Watercourse. An herbivore’s dream, The Watercourse is a 100 percent vegetarian restaurant in the heart of Capitol Hill. Landes, a Denver native, learned his trade around town before attending the Natural Gourmet Cooking School in New York. He returned in 1998 to open the restaurant to rave reviews, and has been busy ever since.
Recently expanded to include a coffee bar, the restaurant boasts creative vegetarian cuisine and meatless versions of popular staples in the carnivorous world, such as the Philly Cheese, made with seitan, Biscuits and Gravy—consisting of rosemary infused mushroom gravy over homemade biscuits, and the Reuben—every bit as succulent as the meaty version using portabello mushrooms.
The breakfast items include everything you’ve always loved in the morning, with the option of substituting tofu for the eggs. Portions are generous, so arrive with a healthy appetite and a curious palate.
Many of the dishes at The Watercourse are made with organic ingredients, and there are also options for the vegan as well. The macro plate is an excellent alternative. Everything is made from scratch, and served by a friendly, attentive staff. The only complaint after visiting The Watercourse is the fact that they are not open for dinner.The Watercourse is located at 206 E. 13th Avenue. Hours of operation are 6:30 a.m. to 3:00 p.m. Monday - Friday, and 8:30 a.m. - 3:00 p.m. on Saturday and Sunday. The phone number is303-832-7313.
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