5280 Articles

Denver’s Best New Restaurants 2008 - D Bar Desserts

“Pulling open the doors to the chocolate-brown and sea-glass blue space is like unwrapping a present. The pastry case's fresh tarts, cookies, cupcakes, and various other sweets beckon and entice. This is some sort of heaven—a happy place, wrapped in sugar and celebration and confection. And it's packed. ” Click here to read the entire article.

By: Amanda M. Faison
Issue: December 2008

2012 Reader’s Choice “Top Dessert”

“Denver’s entrepreneurial spirit is exploding, and all spring, we abandoned our desks in favor of scouting, tasting, sampling, and spending our lunch breaks (and midmorning breaks…and, OK, 3 p.m. breaks) in search of the Mile High City’s most fabulous stuff.” Click here to read the entire article. 

Article Courtesy of 5280 magazine
Issue: July 2012

2011 1st Reader’s Choice “Dessert”

"It’s impossible to argue with our readers on this one: D Bar doles out decadent treats, like the tried-and-true cake and shake combo—but the milk and cookies has a Grandma’s-kitchen nostalgia we adore.” Click here to read the entire article. 

Article Courtesy of 5280 magazine
Issue: July 2011

2010 Readers Choice “Top Chocolate Dessert”

“When a menu overflows with chocolaty concoctions, it's ridiculous to try to pick just one. So we don't. The hefty (and by now legendary) cake and shake holds a special place in our hearts, and the p.b. d bar is a choco-peanut butter combo like nothing else. But when we're feeling nostalgic, it's all about the baked-to-order chocolate-chip cookies dipped in ice-cold milk. “ Click here to read the entire article.

By: Julie Dugdale
Issue: July 2010

2009 Reader’s Choice “Top Chocolate Dessert”

“Three words: cake and shake. If you haven't indulged in this menu item, drop this magazine and get to D Bar immediately. A sinfully hefty slice of rich chocolate cake with manjari frosting is complemented by a vanilla milkshake, complete with chocolate malt-crunchies floating on top. We're embarrassed to report we consistently finish the whole thing. Huge thanks to husband-and-wife owners Lisa Bailey and Keegan Gerhard (psst: host of the Food Network Challenge) for ruining our diets.” Click here to read the entire article.

By: Lindsey B. Koelher
Issue: July 2009

Cooking Light

Healthy Living “Breakfast, Lunch and Dinner in Denver”

“Mindful of the outdoors-addicted, calorie-burning clientele, pastry chefs are starting their own trend: dessert as a stand-alone reason to eat out. At D Bar Desserts exquisitely crafted treats are edible entertainment, from winsome cupcakes and fruit tarts to the retro S'mores Brownie: a graham cracker sandwiched by two brownies and topped with neat rows of toasted mini-marshmallows.” Click here to read the entire article.

By: Elisa Bosley
Issue: January/February 2010

Denver Magazine

Best French Macaroons - D Bar Desserts

The Shop: Husband and wife Keegan Gerhard (long time host of Food Network Challenge) and Lisa Bailey offer up a full menu at this destination dessert bar in Uptown.

The Macaroons: As small as half-dollar coins, D Bar’s macaroons are daintier than most, and the cookies’ textures are as delicate as their size- light and creamy on the inside with a thin, crispy shell. Gerhard dyes his pastel-hued macaroons using all natural food colorizing and fills them with chocolate ganache and citrus curd.

The Star of the Show: Almond macaroon filled with raspberry mousseline and dusted with powdered, freeze-dried raspberries.

Article courtesy of Denver Magazine
Issue: October 2008

Dining Out Magazine

Daughter of the Revolution “Local Ladies Share their Stories”

Lisa Bailey of D Bar Desserts

What has been your greatest challenge as a woman in the industry?
Gosh. I feel I’m luckier than most. I’ve had a fair shot, I’ve been treated well, and I was given a pretty good go in the industry.

Do you think women have any advantages over men in a restaurant kitchen?
I wouldn’t say that we have any advantages, so to speak—I believe it just comes down to your skill level. You need to have a strong core, because there’s a lot of work and heavy lifting. But as long as your skill level is there, it’s a pretty even playing ground.

Is there any overlap between the life of a homemaker and that of a professional chef?
Definitely. I grew up learning to cook from my mom, my dad, and my grandmother, who were home cooks. Sometimes you find that what you’ve learned at home is a much better technique than what a French chef teaches you in culinary school, and vice versa.

By: Jay Rumisek
Issue: Winter 2009

Gabby Gourmet

“D Bar Desserts Afternoon Tea is Positively Devine”

“It is sensational! The menu for the guests is outrageous and the most fun for all. Click here to read the entire article.

Pastry & Baking North America

Chef in Focus “Much More Than an Emcee”

“Keegan is the real deal and recently decided to push all his chips into the middle by opening his own dessert bar in Denver. And, it comes as no surprise to anyone who knows Keegan that the reviews of D Bar Desserts have been stellar.” Which pic? 

By: David Marell/ Photography by Adam Mattivi
Volume 3 Issue 2-2009

My Imagination “d = mc3”

“The meaning of this “formula” is: delicious equals milk chocolate 3 ways. The idea behind the dessert was to serve milk chocolate, hazelnut and raspberry 3 ways…and then some!” 

By: Amoretti
Volume 3 Issue 3-2009

Review Sites

ZAGAT

With an overall rating of 92%, D Bar Desserts ranks top with some of the Denver greats! Click here to see the review.

Westword Articles

The Challenger “Star Power” (Article 1 of 2)

"Every plate and every element on every plate had been carefully considered, specially sourced and then artfully combined by a chef with a deep and personal understanding of the complicated interplay between them. This was fun food handled with heavy seriousness and respect.” Click here to read the entire article. 

By: Jason Sheehan
Issue: July 21, 2008

The Challenger “D for Denver” (Article 2 of 2)

“And D Bar itself, Gerhard explained, is really "an amalgam of everything I've done." He talked about his time as a regular chef — before his turn to pastry — and how that's reflected in the lunch and dinner menus.” Click here to read the entire article. 

By: Jason Sheehan
Issue: July 31, 2008

Best of Denver 2009 “Best Desserts”

“D Bar Desserts is a dessert bar, but it's also an excellent snack bar, with a cool little menu simply called "Things We Like to Eat" offering such delicious diversions as dressed avocado and dates and bacon.” Click here to read the entire article. 

Article courtesy of Westword
Issue: 2009

Café Society “Eleven Favorite Dishes From 2011”

Teaser: “Starting with the Crue fries, an irresponsible, wholly irresistible mound of Parmesan-dusted, ballpoint-pen-thin potatoes. But Gerhard doesn't stop there: He smothers the fries with melted Jack and cheddar, crumbles of really good bacon and snips of chives and then crowns it all with zigzags of housemade ranch dressing.” Click here to read the entire article. 

By: Lori Midson
Issue: Dec. 21 2011

Best of Award
“Best Tricked-Out French Fries”

Teaser: “Dessert king Keegan Gerhard is renowned for his sensational sugar sensations, but his savory creations are just as inspiring." Click here to read the entire article.

Issue: 2012