Dan Landes, owner of WaterCourse Foods (which I review this week) has brewed his share of beer over the years — so to him, beer and vegetarian food have always gone together. But he’s excited to see that the craft-brewing industry is starting to agree. “Maybe when I started, a…
It’s been a rough year for local farmers. Late spring snows wiped out a lot of early crops, especially fruit, and then — when they’d started to recover and at the height of the growing and selling season — came the flood. Some acres of crops were completely wiped out,…
You know you’re doing something right when the mayor drinks your beer and gives you a high-five. So brewer Chad Yakobson must be doing okay. On Friday, Yakobson will open his new showpiece brewery, Crooked Stave Artisan Beer Project, inside the Source, an indoor market in River North. Yesterday, he…
Small in stature, but big on flavor, these mini pupusas, stuffed with corn and shrimp and slicked with salsa, take a detour from the Salvadorian staple, but they suit me — and this Mexican joint — just fine. Can you guess where I’m eating? Special bonus: Anyone who gives the…
Epic Brewing premiered its spacious new taproom with a blowout last Saturday, serving 25 beers — from a delicate sage saison to a hearty coffee stout — and showing off the work it has been doing over the past six months. Bigger than the average taproom, Salt Lake City-based Epic’s…
Samm Sherman Linger 2030 West 30th Avenue 303-993-3120 lingerdenver.com Root Down 1600 West 33rd Avenue 8500 Peña Boulevard (DIA) 303-993-4200 rootdowndenver.com This is part two of my interview with Samm Sherman, pastry chef of Root Down and Linger; part one of my chat with Sherman ran yesterday. Your five favorite…
There is no haute cuisine at 7-Eleven. Unless, of course, you count hard-boiled eggs swimming in misty liquid packs, gigantic “beef” and bean burritos, and those somewhat unethical “nachos,” for which you take the chips out of the plastic tray, fill the tray with free chili sauce, then try to…
Samm Sherman was in college when she found her calling — over pot au chocolat at The Kitchen in Boulder. Today she’s the pastry chef for Linger and both locations of Root Down, cooking up sweet treats. None of which contain breast milk — but as she joked in the…
Support Colorado flood victims tonight at Dazzle, the great restaurant/jazz club; all proceeds will go directly to musicians effected by the flood. The music starts flowing at 5 p.m. and runs until midnight — giving you the chance to order twice off the award-winning happy-hour menu, offered from 4 to…
I knew the day would come when my dining companions would balk at the food set before them, food I’d asked them to order so that I could kick the kitchen’s tires and peer under the hood. I just didn’t expect it to happen this particular day. Not with an…
Autogrill, a chain of roadside food stops that dot the Italian motorways, are what “Italy has in place of the oddball combination of fast food restaurants under one roof that we have at Jersey Turnpike rest stops,” writes Frank Bruni, former New York Times restaurant critic. But instead of pimping…
The calm Denver weather belies a beer storm that is brewing. The Great American Beer Festival, and the week of revelry that surrounds it, are on their way. Breweries, bars and restaurants all along the Front Range are getting ready, but preparations can’t be made on adrenaline alone. Here are…
After 55 years, the Candlelight Tavern is getting a facelift. It’s starting with the neon sign, which hasn’t been refurbished since the days when trolley cars passed by on South Pearl Street. The bar will host a grand-reopening party when the work is done — but fans of this classic…
Bad Daddy’s Burger Bar is coming to Cherry Creek, moving into the former home of Tony P’s, at 240 Milwaukee Street. Tony Pasquini had originally opened his restaurant there in early 2012 as Pasquini’s, then changed the name because of a family dispute. This summer he closed the Cherry Creek…
Four months ago, the Archive Room, which originally opened in 2009 in Olde Town Arvada, a charming neighborhood that boasts an abundance of bars and restaurants, underwent some major changes, including a big one in the kitchen: Aaron Youngblood, the former exec chef of the now-gone Dixons, took over the…
Tim Myers and Chris Hill are in double trouble. They’ve both been brewing a Scotch ale (a strong, sweet, caramel-colored beer) called Caber Toss and selling it out of their respective breweries — Myers at Strange Brewing and Hill at Odyssey Beerwerks. Rather than turn this trouble into a legal…
Samm Sherman Linger 2030 West 30th Avenue 303-993-3120 lingerdenver.com Root Down 1600 West 33rd Avenue 8500 Peña Boulevard (DIA) 303-993-4200 rootdowndenver.com This is part one of my interview with Samm Sherman, pastry chef of Root Down and Linger; part two of my chat with Sherman will run tomorrow. It was…
In A Federal Case, I’ll be eating my way up Federal Boulevard – south to north – within Denver city limits. I’ll be skipping the national chains and per-scoop Chinese joints, but otherwise I’ll report from every vinyl booth, walk-up window and bar stool where food is served. Here’s the…
Have you noticed the number of 7-Elevens popping up around town? Often right across the street from an abandoned 7-Eleven that turns into a neighborhood eyesore? Bree Davies did, and wrote about it yesterday on our arts and culture blog — inspiring quite a conversation about 7-Eleven, urban-planning and fast-food…
Join Plants & Animals Denver , a vegan advocacy group, for Chomp, a pop-up vegan dinner that starts at 7 p.m. tonight at the Horse Barn, 1031 33rd Street. In keeping with that setting — an old stable that’s been converted to a work space for non-profits and other do-good…
Right, so here we are without a government. Isn’t that just dandy? Thousands of federal employees are facing the prospect of shrunken paychecks, while the House and Senate are at a standstill, with both sides refusing to budge. And this whole debacle is making people cranky — really cranky, kind…
When Dan Landes opened WaterCourse Foods in 1998, people assumed vegetarian cooking revolved around two ingredients: tofu and portobello mushrooms. Thankfully, options have broadened significantly since then, not simply at WaterCourse, where the menu is today is not just vegetarian but often gluten-free or vegan, but in general. See also:…
