Highly Recommend: This Denver food hall for lunch.
. But I failed to check the schedule, and the menu that day was Middle Eastern, as is normal for a Friday at the incubator . It’s hard for me to shake a craving once I get one—especially when I’m borderline hangry. But once I ordered half the menu and each dish hit the long, wood picnic table I shared with my friends, I couldn’t complain.
We dug into the textural masterpiece that is the fattoush, with pita chips, romaine, cucumber, and the punchiest dressing made up of balsamic vinegar and pomegranate molasses. We dipped the housemade pita, pillowy and charred in all the right places, into tangy tzatziki, creamy baba ghanoush, and the smoothest hummus, made simply with just soaked chickpeas, garlic, and lemon—olive oil is only used to drizzle on top.
For the last three years, Comal Heritage Food Incubator has been teaching women who came to Denver as immigrants and refugees from Mexico, El Salvador, Syria, Iraq, and Ethiopia—women like Alnidawi—how to work in the restaurant industry. The program, taught by chef Arden Lewis, a former catering chef from Brooklyn, tackles everything from the physical work of performing all the kitchen jobs in the brigade system to the business side of ordering ingredients and budgeting.
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