15 AUGUST 6-12, 2026 westword.com WESTWORD | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | livers a kick of spice with its version featuring jalapeños and hot honey alongside peaches, ricotta and mozzarella. Guests to Johnny Bechamel’s in the Speer neighborhood will discover a similar hot honey-infused special made with garlic bechamel, mozzarella, ricotta, sweet peaches and salty bacon. Peaches & Protiens Peach-glazed pork belly welcomes guests dining at Nocturne, a jazz supper club in RiNo. The course is paired with a peach and piquillo pepper salad, as well as fried calamari. Mercantile inside Union Station also pairs peaches with seafood, offering a grilled sea bass garnished with a peach and heirloom tomato relish, black olives, fregola, tomato coulis and basil. In LoHi, Root Down also dices up a peach relish, but matches the fruit with jalapeños, red onion, cilantro, lime and honey. Chef Hannah Elkins notes, “The sweet and spicy pairing is a perfect complement to the smoky fl avor and richness of the demi-glace,” which she seasons with chipotle spice. These com- ponents and crispy tobacco onions crown its hanger steak. Pair this entrée with the cheesy grits topped with grilled peaches and brown butter peperonata. Peach Desserts “I think I share the same sentiment with many other chefs that peach season is my favorite time of the year,” says BearLeek co-owner and chef Rema Maaliki, who sources the RiNo restaurant’s peaches from Clark Family Orchards. To celebrate this summer’s harvest, she’s created a pound cake with peach purée mixed into its batter. A chunky peach compote tops the slice, as does a creamy and tart labneh that balances its sweetness. Similarly, yogurt is incorporated into the semifreddo at downtown’s Tavernetta. Married with peaches and fresh basil, its presentation is almost too pretty to eat. Darlene’s Ice Cream is also serving cool treats, like its peach verbena sorbet and ice cream with peach coulis swirl. On the weekends, the Aurora shop offers Palisade peach pop-tarts, too. Those with a sweet tooth will equally want to sample the peach pop-tarts from La Fil- lette, which feature a drizzle of vanilla glaze. This bakery in the Montclair neighborhood is also offering peach tarts brimming with diplomat cream, along with cream-cheese fi lled peach danishes. In Platt Park, Reunion Bakery crafts its danish with orange-almond cream, peaches macerated in orange blossom water and a roasted pistachio fi nish. Head to either Wash Park or Berkeley for the August special at Legacy Pie Co. Available in 10-inch and mini sizes, its Palisade peach pie features an all-butter crust and a delicious oat crumble. Pre-ordering online is encour- aged, as these summer slices are sure to go fast. Olive & Finch also has a new month-long indulgence: a peach mille-feuille featuring deli- cate puff pastry, layers of luscious cream and fresh peaches. Additionally, the bar locations of this homegrown chain are pouring a Palisade peach white sangria by the glass and carafe. Email the author at [email protected]. Cafe continued from page 14
