@brutodenver - IGDataHub

BRUTØ

@brutodenver

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Bio

BRUTØ Vol. III @michelinguide ✽ @idest_hq

Links

www.opentable.com/r/bruto-reservations-denver?restref=1055374&lang=en-US&ot_source=Restaurant%252520website www.opentable.com/sapphire-reserve-exclusive-tables www.brutodenver.com guide.michelin.com/en/article/mindful-voices/inside-bruto-s-wildly-experimental-kitchen-and-lab-in-denver

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Recent posts

BRUTØ VOL. III is here. Chef Carolina Zubiate recently returned to Peru, spending time immersed in the food, traditions, and culture that have shaped her own culinary perspective. That research now informs her first menu at BRUTØ, alongside her continued exploration of fermentation and Colorado agriculture. November and December reservations available through link in bio and @opentable 04 Nov 2026

As we enter our next chapter, Chef Carolina Zubiate brings her Peruvian perspective to our ongoing study of fermentation and Colorado agriculture. Thank you to @michelinguide and Mindful Voices for sharing a closer look at STUDIØ, our dedicated research and development laboratory, as we prepare to introduce Chef Carolina’s first menu at BRUTØ. 21 Oct 2026

We’re entering the final weeks of STUDIØ x BRUTØ. Saturday, October 31st, marks our last service of a menu structured around seven foundations of fermentation. Join us before we begin our next chapter. 16 Oct 2026

FUNGI Sunflower + Bean Tempeh / Mushroom Conserva / Mushroom Mousse Mold fermentation uses fungal growth and enzymatic activity to transform the structure, texture + flavor of a substrate. Tempeh → fungal mycelium knits sunflower seed, pinto bean + quinoa Mushroom Conserva → mushroom + aromatic concentration with white wine + vinegar Mushroom Mousse → lion’s mane + dried mushrooms + dashi + dairy for umami + texture Sourcing: Colorado-grown pinto beans + quinoa 06 Oct 2026

Carolina Zubiate’s first menu with BRUTØ begins November 4th. Rooted in Peru’s flavors, traditions, and biodiversity, the menu reflects Chef Carolina’s story while looking to Colorado’s landscapes. Moving through distinct elevations, climates, and seasons, each course draws connections between the places and ingredients of Colorado and the culinary traditions that have shaped her. Alongside BRUTØ’s research lab, STUDIØ, the menu brings together ongoing research and collaboration with local and seasonal ingredients, interpreted through Peruvian flavors and techniques. Each course explores the relationship between culture, landscape, and the power of place. Reservations now available. Limited STUDIØ x BRUTØ reservations remain. 01 Oct 2026

AMINO // Course 4 Lamb Garum / Fava Bean Pistou / Pea Miso Brodo Amino fermentation uses salt + time to break proteins down into amino acids and peptides, developing depth, salinity + umami. Lamb Garum → protein hydrolysis + amino acid development Fava Bean Pistou → whole-ingredient utilization of turnip, carrot + daikon Pea Miso Brodo → kombu + shiitake + allium for additional glutamate + umami Sourcing: Buckner Farms lamb from Boulder, Colorado; India Jammu + Yecora Rojo flour from Dry Storage Mill. 25 Sep 2026

ALKALINE // Course 6 Rock River Ranch Sirloin / Blue Corn Tostada / Century Egg Grabiche / Shito Century egg → alkaline curing → preserved egg → emulsion + pao cai Dawa Dawa → fermentation → four-day reduction + aromatics + spice → shito BEVERAGE PAIRING // pickled ginger + Chinkiang black vinegar + Abasolo Ancestral Corn Whiskey (made with nixtamalized corn) Pickled ginger is used as the base, drawing from the traditional century egg + pickled ginger pairing. Acid + heat provide contrast to the richness of the century egg. 18 Sep 2026

We’re deeply honored to be recognized by @michelinguide with the retention of our Michelin Star, and grateful to everyone who has contributed to the work along the way. BRUTØ has always been a place to remain curious, explore, and look toward what’s to come. The foundation remains the same: research, education, materials, food, and the people who make the work possible. We’re excited to see where this next chapter takes us. Congratulations to our fellow Colorado restaurants. We’re proud to be part of a community that keeps moving the work forward. 14 Sep 2026

LACTO Columbia River Steelhead Trout / Shio Koji Melon / Pao Cai Leche de Tigre / Smoked Trout Roe Acidity changes the sensory structure of an ingredient: sourness increases + sweetness recedes. Lacto Pickle Brine → Leche de Tigre Pao Cai → fermented acidity + aromatic complexity Shio Koji → enzymatic breakdown + umami Smoked Trout Roe → salinity + fat + smoke Sourcing: Oregon-farmed trout and Topp Farms melons from Hotchkiss, Colorado. 09 Sep 2026

We’re excited to welcome Chef Carolina Zubiate as Culinary Director, joining Kelly Whitaker and the BRUTØ team. Born and raised in Peru, Carolina’s earliest understanding of cooking came from her grandfather. More than a decade in Colorado has since allowed her Peruvian roots to evolve alongside the ingredients, agriculture, and seasons of the region. Her work with BRUTØ begins through STUDIØ x BRUTØ, our current menu built around seven foundational fermentation processes. Reservations available through link in bio and @opentable 01 Sep 2026

Fermentation is a process of controlled transformation. Our current study focuses on what happens when we change the conditions around an ingredient - introducing lactic acid, shifting pH, or exposing a ferment to oxygen - and how those variables affect flavor, texture, and structure. The result is a growing pantry of fermented and preserved ingredients, each with its own set of characteristics: acidity and brightness, deeper umami, altered textures, and new layers of complexity. This menu is an application of that research, using fermentation not as a single technique, but as a framework for understanding how ingredients can be transformed. 18 Aug 2026

#ChaseSapphirePartner Chase Sapphire Reserve cardmembers now have access to primetime tables at BRUTØ thanks to the @ChaseSapphire Reserve Exclusive Tables collection on @OpenTable Reserve your table through link in bio. 30 Jul 2026

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362 posts & reels

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shortcode	caption	likes	comments
DfU3XKCFJfa	BRUTØ VOL. III is here. Chef Carolina Zubiate r…
Dew2ZtBFMD9	As we enter our next chapter, Chef Carolina Zubi…
DejwWOBoMBX	We’re entering the final weeks of STUDIØ x BRUTØ…

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Everyone who follows them

up to 19,964 followers

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username	full_name	user_id	is_verified	is_private	profile_pic_url

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$99.82

Everyone they follow

up to 37 accounts

Every account this one follows, same fields.

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username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

$9.99

minimum

Every post & reel

362 posts & reels

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minimum

Caption, likes, comments, views, duration, mentions, co-authors and sponsored status for every post and reel.

See a sample

shortcode	caption	likes	comments
DfU3XKCFJfa	BRUTØ VOL. III is here. Chef Carolina Zubiate r…
Dew2ZtBFMD9	As we enter our next chapter, Chef Carolina Zubi…
DejwWOBoMBX	We’re entering the final weeks of STUDIØ x BRUTØ…

Real rows from this account. The file continues in the same shape.

Everyone who follows them

up to 19,964 followers

$99.82

Handle, full name, ID, and verified/private flags for each follower.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

Everyone they follow

up to 37 accounts

$9.99

minimum

Every account this one follows, same fields.

See the columns

username	full_name	user_id	is_verified	is_private	profile_pic_url

These are the columns. We can't show live rows: Instagram serves no follower or following list to a logged-out client, so we hold none until you order.

You only pay for rows we deliver. Counts are the maximum available today; if an export comes back smaller, the difference is refunded automatically. Counts as last collected 8 hours, 6 minutes ago.