This week, Gretchen Kurtz tried to beat the heat at Mali Thai Cuisine, Jason Lebeau of Coohills spoke with Lori Midson about the science of baking, and Mark Antonation rushed up Federal Boulevard to New Saigon Bakery & Deli for the banh mi before the place closed for the day…
July is National Ice Cream Month, and in honor of that manufactured holiday, Boulder Ice Cream is rolling out a new line of gelato. Figo Organic Gelato is made with “only the finest gourmet organic ingredients,” according to the Figo website, in seven flavors ranging from Figo’s Vanilla Trio (a…
Illegal Petes’ new South Broadway outpost is teeming with people this weekend, and it’s easy to see the attraction. The sprawling space is outfitted with old-school picnic tables, perfect for kicking back with a beer and meeting new friends. Much like summer camp, patrons can shuffle outside after ordering plates…
I don’t know about you, but I’m a little surprised by the assumption that Americans can’t take the heat. In this week’s review of Mali Thai Cuisine, general manager Alex Tongbua didn’t come right out and say it, but he did soft-shoe around the point by noting that “American people,…
When Shin Sa Ding, a splashy Korean restaurant opened just over a year ago in Aurora, general manager Patrick Choi was singing the song of success. “We’ve had one Korean guy who’s come in every day for two weeks in a row, sometimes twice a day. They keep telling me…
Greek beer — at least this one — doesn’t taste much different from American beer, but since it was the one and only brew on the list that sounded remotely interesting, I took a leap of faith, only to yearn for a bar that poured Lips of Faith. Can you…
A tennis player just served a bunch of New York City restaurants — including Applebee’s, Olive Garden and Red Lobster — with a lawsuit alleging deceptive business practices, because they add auto-gratuities on meal tabs. The case may get somewhere, because under NYC rules restaurants may not add surcharges to…
This week Lori Midson moved to another part of the kitchen for an interview with Jason Lebeau, who’s been the pastry chef at Coohills since Tom Coohill decided to open his welcoming restaurant on the edge of LoDo. For those who want to follow in his floury footsteps, Lebeau has…
Cinque Soldi Salumeria, the Italian deli and market that was originally co-owned by Denver meat man Mark DeNittis (who left the restaurant last year), has shuttered; the space is now slated to become Aiko Pops, a gourmet popsicle shop, Denver Eater reports. See also: – Mark DeNittis bows out of…
Hot nights on the patio require cold pints, and at this taphouse, which just began brewing, there’s plenty of outdoor space to soak up the suds, the scene and the sun. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer to a Guess Where…
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 a spacious kitchen. They often bring some of their market’s choicest ingredients home with them and cook up a feast. “Pete and I just…
There have been so many chef shuffles lately that one swam by almost without notice. Matt Mine, the affable exec chef who’d stayed on when Denver’s Oceanaire was swallowed up by Landry’s, is no longer with the downtown restaurant. John Robinson is now the executive chef/managing partner there. See also:…
If you’ve noticed that there haven’t been the usual throngs of people milling around outside the second Snooze location at Seventh Avenue and Colorado Boulevard, waiting for a table, it’s not because the restaurant has lost any of its morning (or afternoon) cachet. See also: – Best Pancakes 2013 –…
Jason Lebeau Pastry chef Coohills 1400 Wewatta Street 303-623-5700 coohills.com This is part two of my chat with Jason Lebeau, pastry chef at Coohills; part one of my interview with Lebeau ran yesterday. If you could make one request of Denver diners, what would it be? Be willing to think…
The Blue Bonnet will mark its 45th anniversary on July 25. That’s a long time for a restaurant to last on the Denver dining scene — but it’s even more remarkable that the Blue Bonnet has been in the same family’s hands for all those years. And the Blue Bonnet’s…
Ever since the air-conditioning in my car broke a few weeks ago, I’ve been doing all I can to beat the heat: I prop up sun shades when I park; I drive with the windows open, radio volume up high so I can hear over the road noise; and I…
After nearly ten years behind the line at Table 6, executive chef Scott Parker is leaving to open a yet-to-be-named restaurant in Platt Park from the crew behind Breckenridge-Wynkoop, who took over the former Izakaya Den space, which recently relocated across the street. Parker, whose last day at Table 6…
Noah Stephens, the mastermind behind Vert Kitchen, has expanded his business once again, this time taking his unique brand of slow-cooked, farm-fresh, French-inspired culinary goodness to local Natural Grocers stores. See also: – 100 Favorite Dishes: Watermelon and frisee salad from EDGE – Boulder Farmers’ Market, week fourteen: Corn, creativity…
The first Modmarket opened in 2009 in Boulder, a town that seemed ideally suited for its seasonal ingredients and farm-to-table philosophy set off by a sleek, fast-casual setting. But in the three years after that, owners Rob McColgan and Anthony Pigliacamto opened three more stores in metro locations that were…
Yellow Feather Coffee has closed its doors at 742 Santa Fe Drive. The community-minded shop, which grew out of the home for Growler Distro & Record, says on its Facebook page that is no longer in business. See also: – Best Alternative Venue 2012 Yellow Feather Coffee – Photos: First…
Suffice it to say that I eat out more than the general population, unless, of course, the general population can catalogue more than 450 restaurant meals in a year — which is about the number of breakfasts, lunches and dinners that I stomached in 2012. Pathetic, isn’t it? But all…
Sizzling meat on a scalding skillet has always fascinated me, which is partially why I’m a fan of fajitas. I love, too, that the flesh always arrives with a harvest of sidekicks like salsa and guacamole, which top my list of favorite foodstuffs. And these fajitas, partnered with black beans…
