In this week’s review of Azitra, I write about dishes with names you might not never have heard of, such as kaali mirch ka murg or chicken hariyali lazzatdar. But even if you know your chana from paneer, you still might need help pinpointing the spices that give your favorite…
Big Mac and Little Lu’s Seafood Market and Grill opened last month at 2851 West 120th Avenue in Westminster. Owners Ashley and Paul Brock had moved to Colorado from Florida, and decided that this state really needed more fresh seafood. As a result, the restaurant does not have a freezer…
Ska Brewing has been making its Euphoria Pale Ale since 2005, but the latest trademark dispute involving a Colorado brewery isn’t likely to make anyone euphoric. On Tuesday, the Durango brewery filed a petition at the U.S. Patent and Trademark Office, asking the agency’s trial and appeal board to revoke…
Yazoo Barbecue Company has won several Best of Denver awards since Don Hines opened his barbecue joint in a 700 square foot bunker at 2150 Broadway a decade ago. Since then, Hines has opened a second location an East Arapahoe, and his places are so popular that Yazoo is a…
Too many people. Waits that stretched up to an hour. Butt-to-butt bumping because of the tiny confines. A kitchen that required new equipment. Those factors — and more — contributed to the recent remodel and expansion of China Jade, arguably one of the city’s best Szechuan Chinese restaurants, especially when…
TJ Hobbs Ghost Plate & Tap 800 18th Street 303-297-1738 www.ghostdenver.com This is part two of my interview with TJ Hobbs, chef of Ghost Plate & Tap; part one of our interview ran yesterday. Favorite Denver/Boulder restaurant(s) other than your own: I’m a fan of Bittersweet. Chef Olaf has such…
When was the last time you’ve uttered these words: “Thank effin god for the Colfax Avenue Taco Bell?” Probably never, and I’d never said them myself — until yesterday, when I learned that this location at 1775 East Colfax was one of the rare locations that actually had the new…
TJ Hobbs, who now heads the kitchen at Ghost Plate & Tap, was raised in rural Minnesota, and his first job was working on an organic farm — so he understands the farm-to-table concept. And he’d like to see the “farm to table” moniker disappear in 2013. “Not the use…
At Cocktails for a Cure, which takes place tonight at the McNichols Building, 144 West Colfax Avenue, mixologists from various local establishments will be concocting drinks for a good cause. See also: – Denver Restaurant Week ends and Cochon begins on this week’s culinary calendar – Traveling Route 40: Celebrating…
The group in the car knew me well, but on that particular night, I had a hard time swapping stories and laughing along. I was distracted, pondering what I’d find when we finally got to Azitra, an Indian restaurant that opened near FlatIron Crossing in 2011. According to the website,…
The chef who originally created the dish in the above snap — Bahia-style shrimp — is no longer cooking at the restaurant where it’s served, but his legacy lives on in bold fashion, thanks to this tropical, Brazilian-inspired bowl of fulfillment that’s throttled with punctuated flavors, fresh herbs and pronounced…
Can craft beer and yoga co-exist? “You bet your flexible-ass they can,” says Adrienne Rinaldi, who runs BrewAsanas, a one-hour yoga class that rotates between different breweries in the metro area and is always followed by a beer. Billed as a an introduction to both Vinyasa yoga and good beer,…
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market’s choicest ingredients home with them and cook up a feast. Thumbprint jam cookies…
I love parties — of the cocktail, holiday, birthday, anniversary or wine and cheese varieties — and one of the things I look forward to at these parties is the spread of appetizers. The hors d’oeuvres, starters, nibbles, noshes and crudité are what often determine how good a party really…
Back in early February, Amanda Faison, food editor at 5280 magazine, unleashed the news that Troy Guard, the chef/owner of TAG, TAG RAW BAR and TAG Burger Bar, would open a new Mexican restaurant, along with a bakery, in the Ballpark ‘hood. And while Guard will oversee the still-unnamed south-of-the-border…
Arvada Beer Company will increase its brewing capacity by about 30 percent this month by adding two eight-barrel fermenters that will be used to help it get ready to sell more beer to other restaurants and bars and to begin canning its own beers. “We are on tap at fifteen…
TJ Hobbs Ghost Plate & Tap 800 18th Street 303-297-1738 www.ghostdenver.com This is part one of my interview with TJ Hobbs, chef of Ghost Plate & Tap; part two of our interview will run tomorrow. TJ Hobbs remembers rushing through dinner to watch The Simpsons. It’s not that his parents…
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…
Denver lost a piece of its dining history when Leo Goto recently passed away. His Leo’s Place was one of the most popular places in town after it opened in 1970; Goto went on to turn the Wellshire Inn into a fine-dining restaurant. And his smiling presence was a constant…
For Denver Restaurant Week, Stir Cooking School, 3215 Zuni Street, is hosting a special, three-hour cooking class on cooking with fresh herbs starting at 6:30 p.m…
I know better than to shop when hungry. That’s when I end up with stuff I don’t really want, like canned soup or a frozen dinner, or stuff my kids want that I normally say no to, like Cocoa Krispies. On this particular night, I managed to resist their call…
On Sunday, Cochon 555 arrives in Vail, pitting five Colorado chefs against one another in a pig-centric showdown, where one of those chefs will be crowned the “prince or princess of porc.” As a precursor to that swine smackdown, I started the process early, troughing through a plate of pork…
