Sixth Avenue is about to get a new restaurant. According to signs in the window of 1312 East Sixth Avenue — a former market that got all tricked out as Thai Thai Hibachi two years ago, then transformed into Hue Asian Bistro at the start of 2008 — it will…
Jumbo Krispies Kellogg’s Rating: Three spoons out of four Cereal description: Rice alone isn’t enough to make these Krispies. The supersized kernels also feature wheat, corn and oats — hence the words “Multi-Grain” squeezed between the “Jumbo” and “Krispies” in the cereal’s name. The pieces aren’t blasted out and hollow,…
Frank Bonanno got his noodle bar, Bones, at 701 Grant Street, up and running at the end of December. Dave Query opened his Happy Noodle House at 835 Walnut Street in Boulder on Friday, February 13. The only holdout now? XO, the noodle bar and healthy Asian concept from the…
By now, you’ve probably heard that the economy is in just a wee bit of trouble. A bank failure here, a million foreclosures there. Nothing serious, really…But just for safety’s sake, the good people behind Denver Restaurant Week have now officially extended the festivities for an extra week. Though their…
The lure of the “New!” tag is hard to resist, even when the candy to which it’s affixed seems somewhat appalling. Like chewy ice cream. This is yet another instance where we don’t think the candy designers thought very hard about the flavor/texture combination they were creating. Otherwise how would…
We’re almost two months into this new year, so it’s a good time to throw resolutions out the window. Resolve to stop by Steve’s Snappin’ Dogs this weekend for a free Hostess Twinkie or cupcake, which Steve’s will be handing out to patrons to mark the hot-dog joint’s third birthday.Last…
“Whack the sad sack pinata!” urges a Facebook posting. “At Qdoba we know that packing your lunch is the pits. That’s why this Friday in downtown Denver, Qdoba is giving you a break from having to eat lunch at your desk.Head down to the 16th Street Mall and have a…
Like many fast dining outlets that specialize in one kind of food or drink, Jamba Juice has expanded their smoothie menu to include more munchable fare, including parfaits and oatmeal. Though I love me a giant smoothie when the weather is hot, it doesn’t really occur to me to pop in there for hot…
Driving down Arapahoe Street Wednesday, I almost crashed my car when I saw that the restaurant at the corner of 15th had changed its name. Again.For years, this space was the home of the execrable Gallagher’s, where I once had a very long night with then-Westword restaurant critic Kyle Wagner…
Several of the area’s liquid assets are on display today. From 3-8 p.m., the Twisted Pine Brewery, at 3201 Walnut Street in Boulder, hosts a release party in its tap room for Pearl Street Porter, created to commemorate Boulder’s 150th anniversary; find details at www.twistedpinebrewing.com. From 5-7 p.m., Zen Ultra…
The first numbers are coming in from Katie Mullen’s Restaurant and Pub, which opened on Monday at 1550 Court Place, and they’re huge. Yesterday, just two days after opening, they did 800 covers, give or take. This morning, the house was on a wait from the minute they opened the…
Dig it. I know there’s been a lot of talk, here and elsewhere, about the fantastic deals to be found during Denver Restaurant Week. One thing that’s not getting a lot of ink: How killed all those restaurant crews will be during that February 21-28 stretch. And where’s the payoff…
I walked into Happy Noodle House at 835 Walnut Street in Boulder, looking for a little happy-hour joy. And I found it. Another one of Dave Query’s Big Red F Restaurant Group places, the noodle house has a clean, modern feel, with communal tables, warm hand towels, trays of condiments…
Tip your Bordeaux to Café Etoile, as this West Wash Park spot has been added to the growing list of restaurant casualties. Etoile, which opened in April next to the infamous Candlelight Tavern at 375 South Pearl Street, specialized in crepes, paninis and treating patrons like family. Server Emmy Hewitt…
Let’s do a quick review of silverware. The fork? Too barbarian. The spoon? Too dainty. The knife? COME ON!!! Chopsticks? Too Asian. The spork? What is this, amateur hour? The Knork? Hell, yeah. A few days ago I got my hands on the newest technology in the gastro-mechanical-delivery-system science. The Knork…
If you get Cafe Bites, our weekly newsletter, you know the routine: Ignore the following, because you learned all this yesterday morning. For everyone else:At 6:30 p.m. today, Lola, at 1575 Boulder Street, hosts the next in its “Pull Up a Seat” dinner series; special guest chef Tyler Wiard of…
For two years, Holly Hartnett worked the floor as a manager at Table 6 (609 Corona Street) and dreamed of a place of her own. She’d inspected space after space after space, but there were problems with all of them. Actually, there was the same problem with all of them:…
For just a moment, I was stunned. It seemed so simple, so harmless: a lumpy mound of milk-white grits on a white plate. Grits — the ultimate comfort food. So poverty-simple and, like Britney Spears, so trash-gone-superstar. The American polenta, the best thing to happen to high-end food costs since…
I never thought that my mother, of all people, would be at the epicenter of the area’s newest hot spot, but since she moved into the Landmark development, I’ve been much more willing to jump on I-25 and head outside of my usual north of Hampden/south of I-70 drinking territory…
It was really no surprise when chef Scott Durrah moved 8 Rivers out of its Highland space (now occupied by Venue, reviewed this week) for bigger and better digs down in LoDo. Why? Because he’d already done it before. The Highland 8 Rivers was actually his second Colorado location, following…
Ted’s Montana Grill, the chain started by media-man Ted Turner seven years, is expanding the “Real Deal” it introduced last November to new lunch and dinner menus. “At Ted’s, we’re about real food for real people. During these challenging times, we want to give our guests a break as well…
Eric Stein was online, begrudgingly watching Top Chef audition tapes, trying to figure out why he hadn’t made the cut. After all, he’s a chef, an instructor at Johnson & Wales and a registered dietitian who owns a company that teaches people how to eat well. He even has a…
