More than 25 years ago, the Pasquini family opened their first restaurant, Pasquini’s Pizzeria, on South Broadway. Today that location is in the hands of Melinda Pasquini, and she’s in the process of changing the look of the restaurant, changing the logo and remodeling the exterior to look like a…
There are lots of really cool things about Fooducopia’s Corner Store and Cafe, which opened last week in Washington Park, but the coolest thing of all may be the fact that I can bribe my kid to ride his bike up there for toilet paper…with the promise of a fresh-picked…
Cafe Society dished up four Guess Where? contests last week, ranging from a plate of street tacos from Tarasco’s New Latin Cuisine, to a wholly unworthy $40 bone-in ribeye from the Black Hat Cattle Co in Kittredge (won’t be going there again!), to a beautifully seasoned, mid-rare steak paired with…
It’s the time of year when dozens of chile stands pop up along Federal Boulevard, complete with roasters. Although some people insist that green chile must have pork, the chiles are really key — and it’s easy to make a good meat-free version. This recipe was adapted from the Sam’s…
One reader who moved to Denver just two months ago can’t wait to leave town — and the dozens of commenters who’ve responded to his post can’t wait for him to get lost, either. Among greylopht’s complaints? There is zero culture here, and folks want to be outdoors folks. Their…
A few months ago, during the merry month of May, Elise Wiggins, exec chef of Panzano, took some time away from her downtown Italian restaurant to do a stagisti with Dario Cecchini, the rock star butcher who’s made an international name for himself in the diminutive town of Panzano, in…
“Just when the ‘Fax gets cleaned up, some asshole has to drag some hostages into the basement of a RadioShack.”…
I typically bypass the menu entirely at this longtime favorite, mainly because I’m always pulled in by the mole, which has always been stellar, but on this particular night, the tacos took center stage, while the mole was the understudy. Can you guess where I’m eating? Special bonus: Anyone who…
Food news is as varied as the food you’re served at restaurants. Some weeks our plate is filled with educational articles about science and technology, stories of new and exciting eats and drinks, and industry exposes that give us all something to gossip about by the office water coolers. Other…
As Gretchen Kurtz notes in her review of The Kitchen Denver, much of the menu is devoted to starters and small plates. Why? To find out, she went straight to the source, Hugo Matheson, chef/co-founder of the Kitchen empire that now includes four restaurants. “Being able to eat without having…
Last night Westword’s annual food party turned eighteen, and more three dozen local restaurants and food trucks stopped by to help celebrate the food fete. Held in the Sculpture Park at the Denver Performing Arts Complex, Dish 2012 celebrated the city’s culinary culture by serving up samples from some of…
Unleashing $40 for a steak is a big splurge in my world, but the enthusiastic server at this cattle feedlot in the hills (but within 35 minutes of the Wesword office) insisted the bone-in ribeye was worth the big bucks. She was wrong. Way wrong. Straight-up bull, in fact. And…
Dish, Westword’s eighteenth annual food-and-drink festival in Sculpture Park at the Denver Performing Arts Complex, is only hours away and our mouths are watering just thinking about all the delicious eats that will be featured there. Here’s a sampling of more on the menu:…
Chef-slash-magician Ian Kleinman of The Inventing Room will be showcasing his unique molecular gastronomy at Dish, Westword’s eighteenth annual food-and-drink orgy that will fill the Sculpture Park at the Denver Performing Arts Complex from 7:30 to 11 p.m. tonight (tickets are still available). Here’s what he’s concocted for the party:…
Back in July, I got a phone call from a woman involved with Tremendous! Entertainment for the Travel Channel, the cable network that hosts, among other shows, Bizarre Foods, the fast-paced, food-centric program that showcases Andrew Zimmern, the two-time James Beard Award-winning chef, clamping his jaws down on everything from…
Talk about coincidence: Long before this week’s review of The Kitchen Denver came out, I began mulling over the reasons for the restaurant’s starter-heavy menu. Economics? (People order more of them, driving up the bill.) Grandstanding? (A place to strut local, organic and seasonal ingredients.) Mission builders? (That whole “community…
Six89 689 Main Street, Carbondale; 970-963-6890 www.six89.com Phat Thai 2900 East Second Avenue; 303-388-7428 343 Main Street, Carbondale; 970-963-7001 www.phatthai.com The Pullman 330 7th Street, Glenwood Springs; 970-230-9234 www.thepullmangws.com Part one of my interview with Mark Fischer, exec chef-owner of Phat Thai, The Pullman and Six89, ran yesterday; this is…
Have you ever stepped into a restaurant and seen immediately that it’s meant for families rather than single people? Walking into Sweet Tomatoes, I felt like I was entering a large daycare center with a baked potato bar. Now I know how people with children in tow feel at a…
For her first Westword review, Gretchen Kurtz visited The Kitchen Denver, the fourth restaurant in the Kitchen empire that got its start in Boulder eight years ago, and finally reached LoDo in March. Her review? Mixed. And, not surprisingly, so are the comments on Kurtz’s review itself. See also: -…
With fall in the air and Thanksgiving lurking around the corner, Arby’s, our favorite purveyor of probably-roast-beef sandwiches, is introducing three new “hot turkey roasters” sandwiches, and will be offering freebies today — no coupons or Facebook-liking needed…
Update: Congratulations to Julia Woodward, ckkc, Mitch H., Leah and Val Tucker. As our final winners, you each get two tickets to tonight’s party. Please check your email for instructions on how to pick up the tickets. Thanks for reading, everyone! The table is set for Dish — Westword’s eighteenth…
Long before Anthony Bourdain ranted in Kitchen Confidential about how brunch is for the B-team, a restaurant’s last-ditch effort to make money off of marginally fresh food, I did my best to steer clear. Potatoes formerly known as crisp and pancakes the size (and texture) of Frisbees? I’ll pass. Not…
