Food & Drink

It’s a new year, and so a clean plate for all food nerds is in order. We can forget the memories of past food flubs and start this year fresher than a bowl of baby spinach (triple washed, of course.) I’ve been studying other food forecasts for 2013 — including…

We had our mouths full in 2012 — so full, in fact, that we’re still chewing on the culinary headlines that made news over the last twelve months. We witnessed the demise of a restaurant that had survived more than sixty years; applauded the soaring resurrection of another; dropped our…

What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…

Finding feijoada in this city is no easy task. The national dish of Brazil, a thick, inky South American stew — almost like a cassoulet — stocked with black beans, garlic, sausage and other animal flesh, is available at Cafe Brazil, and, once a week, on Saturday, you could also…

When it comes to breakfast, I’m an eggs Benedict kind of girl, but every once in a while, I’ll expand my repertoire, which I did at this suburban breakfast and lunch cafe, forgoing my usual order for a plate of banana bread French toast festooned with fresh strawberries. Can you…

Yes, that’s the entrance to El Diablo, the Mexican restaurant in the First Avenue Hotel, which has been slapped with a notice to vacate…again. The note went up early this morning, and although it says that the building is structurally unsound and must be vacated immediately, owner Jesse Morreale promises…

Last year Highland’s Garden Cafe took a three-month hiatus that worked so well, it’s about to take another “long winter’s nap,” says owner Pat Perry. The twenty-year-old Highland restaurant will be open through Saturday, January 5 — which happens to be Perry’s 64th birthday — and then will close until…

Lance Barto left Central Bistro & Bar, the six-month-old restaurant he helped create, “on good terms,” says Isiah Salazar, Central’s owner, who decided to let Barto go on New Year’s Eve — right before Barto cooked for a full house. But even if Barto’s departure was amicable, diners aren’t feeling…

What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…

I chose this cocktail because I’d never had a drink with an emoticon in its name — but I should have paid attention to its ingredients instead, because they turned out to be Jim Beam Eight Star, red wine, Coors Light, orange juice and simple syrup. It tasted like a…

The Little Pub Company — owners of The Spot, the Irish Hound, Wymans and seventeen other neighborhood watering holes — will open its newest location in the former M&D’s Café, at 2800 28th Avenue, which closed a year ago. Mark Berzins, who runs Little Pub, says he’s not normally an…

DJ’s 9th Avenue Cafe opened yesterday in the long-vacant space at 30 East Ninth Avenue, after months of renovation work. It joins a lineup of new places along this stretch that includes Difranco’s, Drew’s Deli, Drip and Attivo, all in the 900 block of Lincoln Street. The breakfast joint is…

New Year’s Eve, says Lance Barto, the executive chef of Central Bistro & Bar, was a smash hit. “We had a maxed-out dining room that rocked out, everyone had fun, and we had a great service.” Inexplicably, it would be the last service that Barto would spearhead at the Highland…

Denver foodniks have a lot to look forward to in 2013, including the arrival of several new restaurants: Beast + Bottle from Paul Reilly; Old Major from Justin Brunson; new outposts of Root Down, Elway’s and Udi’s at DIA; a mystery concept on South Pearl Street from the Wynkoop/Breckenridge owners;…

Custom cocktails, beer cocktails, cocktails made with local ingredients, cocktails made with gluten-free local ingredients: Is there no end to the trends in mixology? Just give me my drink already, says one reader. See also: – Trends without end, round one: Simplicity, local greens and pot (maybe) – Trends without…