Yes, that is a breakfast burrito. The question is, which breakfast burrito is it? Three clues: 1) It is not just wrapped in a tortilla, but wrapped and then baked in some mysterious manner. 2) That’s chorizo it’s filled with, and the place I got it from doesn’t offer them…

This week, I talk a lot about green — about green restaurants and the green movement, about organic foods and natural foods and the perils of being a mountain locavore.  So for this week’s List, it seems only appropriate to slap together a spread of restaurants which, while sticking tooth-and-nail…

Because of an office construction project, I had to clear off my desk — which meant moving seven years of accumulation. Every morning, I’ll share another uncovered item with you. This is a Brazilian espeto that I (somehow) managed to smuggle out of a churrasco restaurant downtown.Honestly, I’m not sure…

A couple months back, Bobby Fitzgerald — ex of Cherry Creek Grill, currently exec at the White Chocolate Grill at Park Meadows — brought honor to his home state by kicking ass and taking names in the oddest of possible locations: on LIVE! With Regis and Kelly.  He and his…

As promised, this is the first in a series of items uncovered when I was cleaning my desk. It wasn’t the first thing I found, wasn’t the weirdest by a long shot. But still, this cat has its charms. You can’t tell by looking at this picture, but if you…

Bakers have a great terror of trying to bake at altitude. Books have been written about the complications, volumes of secret lore passed down through generations of bakers and patissiers, all dealing with adjustments in measure, in time, in how to make the magic of flour, water, butter and eggs…

Sustainable, eco-friendly, reusable, recyclable, fair trade, natural, energy efficient, organic, local, green, low-impact, fresh. These are words that inspire us at Organixx. From the building materials that surround you in our dining room, to our food product choices, culinary procedures and sanitation practices, we strive to have those words define…

A few weeks back, I gleefully reported that my favorite hot-dog man, Biker Jim Pittenger, had finally taken the plunge and was going to open a brick-and-mortar location in the Southlands development. He had a great location, he had some partners in the Waffle Brothers (with whom he’s been working…

“Sustainable, eco-friendly, reusable, recyclable, fair trade, natural, energy efficient, organic, local, green, low-impact, fresh. These are words that inspire us at Organixx. From the building materials that surround you in our dining room, to our food product choices, culinary procedures and sanitation practices, we strive to have those words define…

That picture above? That’s my desk as it existed this morning, shortly after I was told that I was going to have to move that glorious collection of crap, box it all up and put it in storage while the Westword offices are remodeled. I love my desk. Seven years…

I am something of a killjoy when it comes to marketing fad masquerading as political movement. I am, by nature, highly suspicious of anyone who hangs their ideals out there in undisguised effort to make a buck. Sure, these might be deeply felt beliefs. They might have, at their core,…

This week’s Ask the Critic question came in via the Cafe Society twitter feed from LizKeg: “Trying to decide where to go for happy hour.  Any good suggestions for a downtown spot?”It ain’t exactly downtown, but I am a big fan of the happy hour at the Fainting Goat because,…

All the necessary information is contained in that one picture above.  Yes, Brandon’s is reopening (finally) at 955 Lincoln Street after a delay of several weeks.  Yes, it is “for real.”  Yes, it will be doing so on Friday, August 14 at 3 p.m. And yes, it appears that the…

Denver hasn’t done fusion very well, historically speaking. Matter of fact, Denver has done fusion fantastically poorly, and has seen more fusion restaurants close in shame than flourish in these skeptical latitudes. Nine out of ten times, a fusion restaurant is doomed to suck before it even opens its doors…

I did not have the greatest food luck in the mountains. I found a good spot for breakfast and lunch (read about it next week), and the pizza from the Blue Moose was at least decent (and better by a long stretch than anything else we ordered). But everything else?…

On our first night in town, Laura, the kid and I had only one overwhelming concern: where to get a little dinner.  And rather than drive down into Avon, we decided to take our chances in the minor utopia that is Beaver Creek Village. It was beautiful (as was only…

See that picture above? Yeah, that’s exactly what you think it is: a toaster with a pre-determined Pop Tart setting. And that is just about the coolest thing in the world. Or in the world of toasters, at least. The toaster pictured is the one that came with my room…

For weeks, ever since Frank Bruni announced that he was going to be packing it in and leaving his gig as restaurant critic for the New York Times, speculation has been running high as to who Dining section editor Pete Wells and the NYT brain trust would name to succeed…

Restaurants carry a lot of history. Some of it is the centuries-old history of the culinary traditions that inspired that restaurant. And some of the history is much more recent. This week I review Karma, Peter Hsing’s Asian fusion restaurant built on a solid foundation of well-prepared and interestingly executed…

I have no use for fusion cuisine, for the deliberate fuckery that comes of trying to jam two or three or five culinary traditions together on one plate, for the dumb manhandling of food — torturing it and forcing it into unnatural configurations of time or flavor or place. Of…