“That’s a New Tattoo Right There” — Guy Fieri Loses It Over Denver’s 15-Day Pastrami

In Denver’s Highlands neighborhood, about a mile from downtown and coincidentally close to the production company behind Triple D itself, Guy Fieri walked into a 1901 Coors Brewing building that’s been serving drinks almost continuously since it was built — minus Prohibition, of course. Highland Tavern bills itself as elevated bar food, and Chef Jeremy McMinn proved that claim with a pastrami sandwich so good Guy declared it “tattoo-worthy.”

The 15-Day Pastrami Process

This isn’t your grab-and-go deli meat. Chef Jeremy starts with a big fat brisket, trimming it just enough that “it doesn’t become messy.” Then comes the brine: kosher salt, brown sugar, white sugar, pink salt, honey, water, pickling spice, and garlic in a sachet bag. Once the brine boils, Jeremy cools it down with ice — about 50/50 — because otherwise “you’re going to poach it.”

The brisket sits in that brine for 15 days. When Guy heard this, his reaction was pure disbelief: “15 days? Wow, this thing is going to be neon pink.” And it is.

After the two-week soak, the meat gets rinsed and hit with a dry rub of granulated garlic, ground coriander, and black pepper. Then it’s off to the Big Chief smoker for about 4 hours — but as Jeremy explained, the curing process is already done at this point. The smoke is just for flavor. The final step: steaming in the oven for 3½ hours, then cooling overnight before slicing.

Building the Sandwich

For service, Jeremy butters and toasts rye bread, stacks the pastrami, layers Swiss cheese on top, then hits it with the salamander until the cheese melts right into the meat. The rye gets a swipe of brown mustard. If you’re smart — Guy’s words — you add an over-medium egg and a side of slaw.

Guy’s verdict came between heavy chews: “I’ve eaten at some of the greatest delis in the world and that’s about as righteous as you’ll find them.” He broke down exactly why it worked: the right mustard, super tender meat, not too much smoke, not too much pepper or coriander, not too salty. “It’s a package deal.”

The Homemade Tater Tots That “Ruined” All Other Tots

But the pastrami wasn’t the only star. Jeremy’s homemade tater tots had Guy calling them “the most tot-alistic” he’d ever had. Jeremy admitted he tried everything — freeze-drying, dehydrating — before giving up and creating his own method.

The technique: cook potatoes from cold water, bringing them to barely a simmer, then letting them sit for about 40 minutes until they’re al dente. Shred them through what Guy compared to a snowblower, creating hash-brown-like pieces with “a little bit of grit.” Mix in salt, granulated garlic, granulated onion, and cayenne pepper, making sure to hit all the nooks and crannies. Bind it with eggs mixed into mayo, form into ounce-and-a-quarter portions, freeze, then fry at 375 until GBD — golden brown and delicious.

Guy’s assessment: “Out of all the housemade tots I’ve had, that’s the most tot-alistic.” A regular at the bar agreed, saying they’d “ruin tots for everywhere else.”

From Bar Stool to Kitchen

The backstory makes it even better. Owners Brian Stino and Andy Stutsman didn’t find Jeremy through a traditional hiring process. He was a regular — lived about a block away, came in after work for a beer. They asked him to be the chef, he said yes, and as they put it, “that was like hitting the lottery.” For more Denver spots featured on Triple D, check out BBQ Pulled Pork Biscuits in Denver.

Highland Tavern proves that elevated bar food isn’t an oxymoron. When you’re willing to spend 15 days on a brisket and perfect your own tater tot recipe through trial and error, you earn the right to call yourself something special. Find this spot and more on our restaurant directory.