Page 12 - July 2021 EGuide proof

J
ose and Mimi Espinoza
A family owned and operated seafood restaurant has brought a much-needed taste of the coast to the Castle Pines area.
Trestles Coastal Cuisine, owned by Castle Rock residents Jose
and Mimi Espinoza, opened in 2017 in the Village Shops at Castle Pines, and quickly gained a devoted following. Having visited their adult son and his family in Castle Rock for 10 years before moving to the area in 2016,
Seafood hotspot brings taste
desserts perfectly accompany
the appetizers and main entrees. Once the menu’s core items are refined, the team in the Trestles kitchen is given creative license to work its magic and experiment with new flavor combinations. That includes a full-time pastry chef, who whips up unique, decadent delicacies that have
to be tasted to be believed. Margarita cake with a hint of tequila in the icing, anyone?
The restaurant is also making homemade ice cream now, including cinnamon and brown sugar ice cream served with grilled peaches.
The name for the restaurant comes from the stretch of coastline between San Diego and Orange counties known for
of the coast to Castle Pines
By Chris Michlewicz
they recognized that there was a demand for a seafood eatery.
Jose Espinoza, who also serves as Trestles’ executive chef, points out that Denver International Airport is a stopping point for flights carrying fresh seafood from the West Coast to the East Coast, and vice versa, which means in some cases, the Denver area “actually gets fresher seafood than the coast,” he said.
its incredible surfing waves. It’s called “trestles” because visitors have to walk under railroad tracks to get to the beach. The Espinozas selected the name
The chef-inspired menu features favorites like mouthwatering crab cakes, an acclaimed New England Clam Chowder and delicious sea scallops, but guests also come for the succulent rack of lamb and specials like elk tenderloin, grilled Hawaiian Ono or Australian
for their restaurant to evoke thoughts of the perfect day and the perfect meal at their favorite spot, and to bring a bit of home to Colorado.
sea bass. Other popular dishes include an Italian-American fish stew called cioppino, and pulpo shrimp ceviche, which is a mix of octopus and shrimp in a lime Pico served with corn tortilla chips.
First-time restaurant owners Mimi and Jose met while working at Pero’s Spicery, a popular seafood eatery in Huntington Beach, CA. Jose served as head chef and Mimi waited tables, and “there were heat lamps between
A trio of inventive chef-crafted flavorful sides, sauces and