I haven’t admitted this to a lot of people, but I recently returned from hanging with Mickey and the gang at Disneyland, which actually went better than i’d imagined it would. Save for the restaurants, which sucked, except for In-N-Out Burger, which simply sucks in prey, including my nine-year-old son…
I skid my brakes to a halt whenever I see a new restaurant or restaurant sign (which likely explains why I get flipped the bird more often than just about anyone I know). But otherwise I’d miss things, like the huge “Open Soon” banner hanging from the former Oliveto Cucina…
I stopped by Oceanaire (1400 Arapahoe) last night, and was served a Maker’s Mark Mint Julep. The crazy part: This delicious cocktail was a pre-made mix, poured directly from the bottle. Maker’s is distributing the drink in Colorado for the first time ever, and Oceanaire is one of the few…
All aboard! Over the past few months a crew of chefs — “a band of misfits,” as Jamey Fader describes them, as remarkable for their appreciation of each other’s work as for their own considerable talents — have hosted a series of underground dinners for their biggest fans. The third…
The sandwich: Club Supreme What’s on it: Roast beef, turkey, Swiss cheese, bacon, mayo, lettuce, tomatoes, vinegar, oil and spices Where to get it: Jersey Mike’s Subs (555 Broadway, 303-825-1744) How much: $6.95 for a regular It was 1990, and I needed a job. Togo’s, the ubiquitous and well-loved California…
Jesse Morreale and his crew have close to a hundred positions to fill in their group of restaurants/bars — Mezcal, Tambien, Rockbar, La Rumba, Sketch and a “new location,” which we’re guessing is that big front room at the First Avenue Hotel, right in front of Sketch. So in the…
Four Mile Historic Park will host the sixth annual “Colorado Corks and Cuisine” from 5:30 p.m. to 8:30 p.m. today, May 14 in Grant Hall at the park at 715 South Forest Street. Tickets are $30, $25 for Four Mile members, and 100 percent of the proceeds go to the…
Hospoda, at 3763 Wynkoop Street, has a great little bar (upholstered in cowhide) that’s more than capable of seeing to the hydration needs of its regulars, and in the tiny kitchen, owner Irene Lesner creates excellent green chile and potato pancakes and schnitzel. So is Hospoda a gastropub? No. Fruition?…
“Gastropub,” Leigh Jones said. “Really?” I asked. “No.” So she asked why, and I told her because I hate the term “gastropub” — seriously loathed it. It reeks of pretension, of culinary gamesmanship. To me, calling your place a “gastropub” is just a way of lowering expectations and admitting that…
Once a seedy, smoky biker bar where rides (and ride-throughs) were welcome inside, the fifty-year-old Candlelight Tavern (383 South Pearl Street) now rocks higher-watt lightbulbs, stocks higher-shelf booze and attracts a higher-profile clientele — if you can call the swarms of University of Denver kids and alum who flood the…
20th Street Cafe is the polar opposite of a gastropub: It’s a working-class diner serving the simplest and most historic of restaurant foods with nothing more than Cokes, coffees and mugs of green tea to drink. It’s what restaurants were like before dining out became a big-time business and restaurants…
The second outpost of Mona’s, the breakfast and lunch joint at 141 South Broadway whose corned beef hash generated a Westword Best of Denver award, has expanded its hours to include dinner and carousing. That makes two late-night neighborhood spots for Garen and Linda Austin, the husband-and-wife team who recently…
Because nothing in the blog world ever really dies until it’s been milked of every erg of usefulness or grim humor, may I humbly present this: The letter that the Grey Poupon people actually sent to President Barack Obama (and copied to me) in response to the teacup tsunami caused…
It’s American Craft Beer Week – seven days that even the United States Congress felt should be set aside for drinking micro brews. But Colorado’s beer culture is worth a deeper look, since 100 craft breweries operated here in 2008, producing 75,000 barrels of delicious beer. Of particular interest is…
It’s the explosion of flavor that’s so exciting–taking an ingredient and making more than it was to begin with. This is what Thomas Keller said on page 31 of his French Laundry Cookbook. And although the father of modern American cuisine was talking about his philosophy regarding making soups, the…
For the past several weeks, I’ve been poking around Park Burger, the new burger barn at 1890 South Pearl Street that’s the brain kid of Jean-Philippe Failyau, Frank Bonanno’s go-to guy at Osteria Marco in Larimer Square. Last month, Tyler Nemkov reported that Park Burger’s opening had been delayed, which…
If you were anywhere near me at yesterday’s Rocky Mountain Regional Foodservice and Restaurant Exposition trade show at the Denver Merchandise Mart, I sincerely apologize. I was the really strange and uncouth girl with the camera, the one stroking the goat cheese, feeling up the soppresetta, flirting with a pig…
And, no, it has nothing to do with the food. Get hooked over at the Latest Word blog…
World Cocktail Week ends today. So let’s raise a glass to Jared Boller, the award-winning mixologist who represented Denver in a recent article in USA Today that profiled a handful of alcohol alchemists around the country. Boller will be behind the bar at TAG, Troy Guard’s restaurant that opens in…
“Happy on the Hill,” a monthly celebration of the stretch of Colfax that heads east from the Capitol, will convene at the Irish Snug, 1201 East Colfax Avenue, at 5:30 p.m. Wednesday, May 13. The Snug will have snacks and drink specials available; for details, call 303-839-1394. Across town in…
Stepping through the doors for the first time–into the onetime soda fountain, now brushed and polished and kitted out as a very comfortable and welcoming neighborhood bar, with white-washed tin ceilings and chandeliers–I told myself that no matter what Jonesy’s calls itself or its food, a galley ought to be…
WON’T SOMEBODY THINK OF THE BEES?!? Those little buzzy things that scared the living daylights out of me when I was younger are disappearing. Not like “slowly declining and let’s just kinda worry about it later” disappearing, but “in the last few winters, one in three bee colonies has vanished”…
