About Sugarbeet
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Really tasty and interesting dishes! So many different flavors in the sausage dish! Complexity on par with the one Michelin 3 star we have been to, but without the cost and with more comfortable and casual service. Loved it!
My husband and I enjoyed a wonderful meal here. The service was great and I would definitely eat at Sugarbeet again. I couldn't give a five star review because of the way my Bistro steak was cooked. I like meat cooked medium well and I order it to my taste. Chefs and cooks who decide they know better ignore this and cook it the way they think best. This is a disservice to the restaurant and its customers. I ate a couple of bites of my steak and brought the rest home to finish cooking it for another meal. I don't send my food back because of previous retaliatory behavior from a couple of other restaurant kitchens. I've uploaded a photo of the portion of steak I cooked today and as you can see, it is far from medium well. People have different tastes and would be a good idea for kitchens to respect that.
I enjoyed this place and would go back. The tomato fritters were unique and delicious, and I enjoyed the Pappardelle. The salmon was alright. We got some cocktails and thought they were ok. We also got their baklava for desert, which was more cake-like than other baklava I’ve had, and wouldn’t recommend. Next time, we think we should split a dish and not be so overstuffed at the end of it. The service as great.
Nice atmosphere. Friendly but not obsequious. Food was great. Oysters, Charcuterie board was robust with the best pickled relish. Lamb was perfect temperature and nestled with a lovely potato blend with distilled balsamic and pearl onions. I was pampered.
Great meal and blend of flavors. Tried alot of dishes some better than others but everything was great. The off menu items /special were amazing. Overall a great place to come to enjoy a good meal in Longmont. For Appetizers we got a few things. The bison tenderloin skewers, very tender and the apple pieces and suace went very good with it. The special of Duck stuffed croissant was amazing. The charcuterie board was really just a meat board, wish it had jams and cheese like other places. For entress, did the boneless pork chop and the flat iron steak. I normally eat filets but wanted to try something different. The pork chop was alright but the sauce and the Brussel sprouts it came with, made the dish. The flat iron steak was alil over cooked. It suppose to be med rare and was more medium but it was still very good. I think they use choice meat here, the meat didn't seem like prime if it was. I've done the filet a few times here and wanted to explore the menu, but I'd go back to the filet om next visit.