The sandwich: Hummus Florentine What’s on it: Scrambled eggs, spinach, homemade hummus, cheddar cheese, tomato on rosemary ciabatta Where to get it: Duffeyroll Café (1290 South Pearl Street, 303-753-9177) How much: $5.95 I dare you to tell me not to eat a breakfast sandwich at 2 p.m. Seriously. I dare…
I suspect most of you could plaster the above photo to your bathroom mirror and stare at it while you shave, brush your teeth, straighten your hair, pluck your eyebrows, and blow your nose — and even after all that, not have a clue as to what I’m eating or…
During the Taste of the Nation, the July 19 charity event that Matt Selby chef-chaired, he turned to me and uttered one word: “Wow.” He was awestruck by the size of the crowd, but also by something else: himself. Selby, a Denver native who turned 35 on July 30, wasn’t…
If the president can do it, so can everyone else. What Colorado needs now are more sudsy sit-downs. Here’s an example (see yesterday’s sudsy sit-down here): Dispute: Brandon Marshall vs. Josh McDaniels Beer: Great Divide Brewing Company’s Hercules Double IPA When it comes to dick-swinging contests, everything’s got to be…
Count me in as one of the neighborhood’s bitterest complainers when Mulberries, the whimsical cake and cupcake shop in Platt Park, upped and vacated its longtime home at 1570 South Pearl Street and relocated to 2027 East Colfax Avenue. That’s a swath of sidewalk close by Lovely Confections, 1489 Steele…
Charlie Master — well-known floorman-about-town and scion of the former Mel’s restaurant empire — is packing it in at Sketch, leaving his gig with Jesse Morreale and Sean Yontz to become the new FOH guy for Goose Sorensen at Solera. “I’m excited about going to work for Goose,” Charlie told…
This, ladies and gentleman, is why Denver is awesome. One burger (with a little bacon), one order of fries, from a place that no one even thinks of when they’re listing the best restaurants in Denver — and yet this has quickly become one of my favorite fallbacks. Name it…
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…
These days, it seems like every city has a Taste of Whatever-Ville. Taste of Dayton, Taste of Barstow, Taste of Weehawken, and so forth. What’s more, it seems that, in the larger cities, every neighborhood wants to get in on the action with its own mini-festival celebrating whatever it was…
When this place decided to introduce its first happy hour this summer, it dove right in. So now, seven days a week from 3 to 6 p.m., you can dive right into a bucket of six Coronas for just $15. Where am I drinking? (First correct answer gets a free…
What I love most about Middle Eastern food is the way that you can shove a dozen different dishes onto the same plate, mix them all together, stack a big bite of everything on a fork and end up with the Gaza Strip, a flavor explosion of parsley, onions, roasted…
Back in 1951, a man named Robert O. Peterson (not Jack) unleashed the country’s first Jack in the Box in San Diego, on the main east-west artery leading into the city. The Box had a drive-thru window, an intercom and that freakshow clown on the roof whose bobbing head on…
No big deal: Just four guys having a beer and settling a brewhaha. That’s what Barry, Joe, Hank and Jim did last week (with Colorado’s Blue Moon in a starring role). It’s something that happens all over the world, millions of times a day. In fact, it worked well enough…
The first time someone asked if I’d like to try Shochu, I replied, “God bless you.” The correct answer should have been, “Ohhhhh, yes. I’ve heard that Shochu is delicious.” Because it is. If you’ve never tried Shochu, you’re missing out. Shochu is a distilled liquor made from barley, sweet…
Tonight, from 6 to 10 p.m., TAG, Troy Guard’s jet-setting Larimer Square storefront at 1441 Larimer Street, is hosting a benefit for the Love Hope Strength Foundation, an international cancer charity that provides support for cancer centers. The three-course dinner, which doesn’t include tax, gratuity or libations (although the TAG…
Jason Rogers has signed on as head chef of Oskar Blues, where he’s overseeing a complete kitchen renovation of the Oskar Blues Grill & Brew brewpub in Lyons, and will then run the kitchen at the soon-to-open Oskar Blues Homemade Liquids & Solids in Longmont. “The moment I met Jason…
The sauce and shells at Shells and Sauce, the cozy Italian spot in Congress Park, may not bowl me over — but the restaurant’s very cool new rooftop patio, which was months in the making, is certainly more than enough to lure me up the steps and onto one of…
Because I live and work in Colorado, and because my livelihood revolves almost entirely around food, I get asked quite a lot about that one food item for which Colorado will always be known: the Rocky Mountain oyster.Yes, we’re talking about balls. I’ve eaten them a couple of times, and…
Lunch: There’s a very good reason why Pho 95, the Vietnamese soup and noodle shack at 1002 South Federal Boulevard, is ridiculously busy morning, noon and night: The service is by far the best on the Boulevard and the pho, rich, steaming hot and fragrant with anise, is phenomenal, not…
Dan and Michelle Landes, owners of WaterCourse Foods and City, O’ City, Denver’s award-winning vegetarian restaurants, have a new venture in the works — and this one will actually be on the water. Along with partner Dave Paco, they’re opening an international hostel in Puerto Escondido, Mexico, named Osa Mariposa…
See the tricked-out bomb above? The one layered with prosciutto, melty housemade mozzarella, arugula and oven-dried tomatoes, all stacked between slices of grilled bread brushed with olive oil and paved with a green olive pistou? That sandwich — that sandwich — is full-blown deliciousness, and whenever I eat at the…
If you somehow don’t get enough Jason Sheehan from chewing on the novela’s-worth of words he spews each week in the food section of Westword and on this very blog, or from digesting his new memoir Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen, then…
