This week, the Candy Girls went out on assignment to Dietrich’s at 1734 East Evans Avenue in the University area. Having heard of the shop’s rich, decadent treats, we had to do a sampling of all of the fresh, homemade chocolates that owner Erich Dietrich makes at his store. Dietrich…
I can be bought with an easy smile and a pint of sweet tea. When someone has a grill going in my neighborhood, I will sometimes sit out on my porch just to smell the air. My wife has often told me that I’ve never met a barbecue restaurant I…
Broadway is enjoying a restaurant renaissance, what with the recent openings of Delite and Beatrice & Woodsley at 32 South Broadway and 36 South Broadway, respectively. And next week, Bistro One could be open at 1294 South Broadway. Late last week, I got chef Olav Peterson on the blower (he…
A swing and a miss. When we showed up at Sugar House on a Wednesday, it was closed. Had I looked at either of the Sugar House websites — www.sugarhouselounge.com, which describes a cool lounge for trendy, beautiful people who are tired of the downtown scene, and www.sugarhousedenver.com, which describes…
Brian, Matt and I are already good and stumbly by the time we fall into the dim red glow of Herb’s (2057 Larimer Street) via the back patio door. We’ve just spent the last four hours at Coors Field pawning our future firstborns to get this way, and although seventeen…
There are two distinct kinds of barbecue: Barbecue that tastes like it was cooked by a master, and barbecue that tastes like it was cooked by your Uncle Larry at his annual Fourth of July backyard picnic. Brothers’ barbecue? That’s Uncle Larry through and through. It’s not that the stuff…
Summertime, and the living is breezy. Denver diners and drinkers are obsessed with patios — and restaurateurs are obsessed with giving them what they want. Whether it’s just a couple of chairs stuck out on the sidewalk or acres of elaborate decks, almost every joint in town has an outdoor…
I can be bought for an easy smile and a pint of sweet tea. When someone has their grill going in my neighborhood, I will sometimes sit out on my porch just to smell the air. My wife has often told me that I’ve never met a barbecue restaurant I…
Dino S’mores Pebbles Post Rating: Two spoons out of four Cereal description: No skimping on shapes for this variation on the Pebbles franchise. The main pieces, dubbed “Crunchy Chocolatey Nuggets,” are misshapen brown orbs, not the usual disc-like mini-flakes that most other Pebbles cereals feature. Also included are light-brown “Bone…
View larger specimen…
It’s really surprising, the number of food items that are illegal to import into the United States. What’s maybe even more surprising (and no doubt troubling to the food police) is how easy it is for a crafty gastronaut to lay hands on most, if not all, of these proscribed…
Sunday morning, 9 a.m. I haven’t looked out my windows yet so I don’t know if it’s raining or if the sun’s out (the forecast yesterday called for sunny and 78 degrees, but it’s Colorado, so…). I need a drink. Of course the liquor stores are closed, as they have…
Biker Jim Pittenger runs the coolest hot dog cart in the city: Biker Jim’s Gourmet Dogs. A trained journalist and former repo man, ex-resident of the great state of Alaska and proud biker, Jim now makes his living slinging Denver’s best dogs from his Cadillac of carts on the corner…
This week we have a special guest commentator, J “I love grandpa candy” Kellermeyer. That’s not really his middle name, but it sure is what we like to call him. J is a connoisseur of all sorts of candy that you probably thought they stopped making in 1953. He’s been…
I watch the guy behind the counter work the rice, his hands moving with the formality and grace of a Balinese dancer’s, through a series of motions so natural, so ingrained, they are like breathing. “Slow today,” I say, and he nods. “Slow,” he repeats. “Not for lunch. Lunch was…
I’ve always had a fascination for watching chefs work. The way they hold a knife, the way they turn a pan — I can tell a hundred things about a working cook’s training and upbringing from just these simple motions. How a man closes an oven door during service (whether…
When I met Dylan Moore a few years ago while testing numerous drinks at Deluxe, his wildly popular restaurant, we became instant friends. I don’t know what I admired more — his cooking/restaurant, his entrepreneurial chef spirit, his amazing eye for design or his boisterous essence — but I knew…
“That’s not Shiner Bock, is it?” I inquire, studying the chalkboard above the beer taps advertising $3 Shiners. Unfortunately, no — it’s Shiner Black. “A stout?” “Not that dark,” responds Jen, the brunette bartendress at Wyman’s No. 5 (2033 East 13th Avenue). “Wanna try it?” Why, yes, I do. She…
I’m slowly coming to the realization that the quality of a neighborhood sushi bar can be judged by the number of personalized sake boxes displayed behind the bar. Why? Because the sake box is a mark of dedication — like a gang tattoo or Heidelburg dueling scar — that shows…
The day after my review of Gemelli’s hit the stands, I got this missive from a reader: After reading your excellent review, my friend and I arrived at 11:10 this morning (Fri), drooling over the thought of the shrimp scampi …There was an 8 top that had walked in immediately…
Lots of good food for good causes at two upcoming charity dinners — one at Luca d’Italia, the other at Vesta Dipping Grill. On June 2 at Luca d’Italia (711 Grant Street), Frank and Jacqueline Bonanno (owners of Luca, along with Mizuna and Osteria Marco) are throwing a benefit for…
I love cereal, I love milkshakes. So when Carl’s Jr. introduced their new Cap’n Crunch Milkshake, I was immediately putty in their hands. Or I should say I wanted to be putty. The trouble was twofold: 1) I don’t much frequent Carl’s Jr. and 2) I accidentally caught a glimpse…
