Goats are some the strangest animals on the farm, and after recently having an excruciatingly hot (albeit exceptionally good) goat vindaloo, my tongue was flopping around my mouth much like the goat in the video below. If only I could echo the noises. Can you guess where I’m eating? Special…
City, O’ City, Denver’s go-to-meatless hipster hang-out, will be dishing eats at Dish — Westword’s eighteenth annual food-and-drink event taking place in Sculpture Park at the Denver Performing Arts Complex next Thursday, September 6. Here’s the dish on what City, O’ City will be dishing that night:…
Josh Barhaug Fired Up 1135 Bannock Street 303-825-1995 www.gtfiredup.com Part one of my chef interview with Josh Barhaug, who mans the line — and pizza oven — at Fired Up, ran yesterday; this is part two of our chat. What you’d like to see more of in Denver/Boulder from a…
The food truck row at Dish — Westword’s eighteenth annual food-and-drink event taking place in Sculpture Park at the Denver Performing Arts Complex next Thursday, September 6 — is full of stars this year: Biker Jim’s Gourmet Dogs, Comida, Mestizo’s, Waffle Brothers, Hey PB&J, Basic Kneads… And Crock Spot –…
Colorado is a key swing state in the upcoming presidential election. In polls, Colorado looks like a toss-up between Mitt Romney and Barack Obama, with leads shifting back and forth by the day — and which way the vote ultimately goes could decide the national outcome. By the numbers, though,…
How quickly we forget! Laura Shunk took a beating when she debuted as our restaurant reviewer two years ago, and some of those comments featured prominently in the advice that Shunk offered the next Westword critic, Gretchen Kurtz, in a piece posted yesterday. A piece that’s winning raves…
Why Tip? By Josiah Hesse Last May, I was sitting in a bar in Spain, wondering why I was so relaxed. Beyond the typical high of travel — augmented by the Mediterranean lifestyle of beaches, naps and midday wine — I felt an ambiguous sense of peace in every bar…
Denver’s football stadium doesn’t just have a new name and signage. Sometime soon after next week’s regular season home opener, it will also have its own Tavern: The Tavern Hospitality Group is in the process of creating Tavern Mile High at Sports Authority Field. “We met with the Broncos earlier…
Aaron Le considers himself lucky — very lucky. Two years ago, he took a big risk, opening a pho shop in the notoriously white-bred south suburbs, specifically at the Streets at SouthGlenn, where the majority of restaurants are mediocre chains — or bland American cuisine copycats that appeal to the…
In between doughnuts and bready sandwiches, it’s been a week of carb-overload, which is jacking up my healthy lifestyle. That last part? About my healthy lifestyle? File that with “Other Bullshit.” Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to the week’s Guess…
Josh Barhaug Fired Up 1135 Bannock Street 303-825-1995 www.gtfiredup.com This is part one of my chef interview with Josh Barhaug, who mans the line — and pizza oven — at Fired Up. Part two of our chat will run tomorrow. The first recipe that Josh Barhaug ever attempted came out…
Brava! Pizzeria Della Strada will be firing up its wood-fueled pizza wagon at Dish, Westword’s eighteenth annual food event set for next Thursday evening, September 6, in the Sculpture Park at the Denver Performing Arts Complex. Here’s what to expect from our 2011 Best Specialty Pizza winner:…
Sean Kenyon knows how to get attention — whether he’s pouring a perfectly composed cocktail at Williams & Graham or the Squeaky Bean, serving up his opinions on this blog, or sending out a fast tweet, as he did recently when he told bartenders to quit wearing tank tops behind…
Zocalo has been serving up Mexican food and happy-hour margaritas for two years right off Broadway on Eleventh Avenue, and doing well enough that the owners are now adding a second location three miles further south on Broadway. “Thanks to all the support with the customers and everything, the business…
Dish, Westword’s annual eating orgy, is set for next Thursday evening, September 6 in the Sculpture Park at the Denver Performing Arts Complex. Like last year’s celebration, all of the participating restaurants and trucks will be coming at the express invitation of Cafe Society scribes. One of the esteemed restaurants…
When I’m walking into a Panera Bread , it’s hard for me to remember that I’m not headed into Starbucks. There’s the same wafting aroma of espresso and suburban MILF perfume; the same mellow, snoozy music; and the counter employees are so gleeful I wonder if they’ve been threatened by…
I was on a mission for Indian food, but on the way there, experienced an abrupt craving for a (relatively) cheap steak, TVs and a bar that I knew wouldn’t be a see-and-be-seen scene. The singing kitchen staff and convivial bartender who fed me fruit were added bonuses. Can you…
The space at 946 Pearl Street in Boulder has gone through many incarnations over the past few years: It was a wine-making operation, then a wine bar called The Blending Cellar, which was bought and reopened as Cuvee — another wine bar that shuttered soon after. This June, the owner…
The Pho 95 in the Streets at SouthGlenn isn’t quite the same as the original on South Federal Boulevard. For one thing, this outpost on South Vine Street has a full bar; for another, the kitchen here has been experimenting with dishes that expand on the pho and bun that…
We’ll publish our first review by our new Cafe critic, Gretchen Kurtz, next week, and in the meantime, you’ll have plenty of chew on when our point/counterpoint on tipping appears here tomorrow. But as commenters and critics alike know all too well, there’s never any shortage of material on Cafe…
Beau Simmons, the executive chef of Jonesy’s EatBar, has spent a large part of the long, hot summer tending to his garden in Highland, a verdant plot that takes up the majority of the back yard of the home that belongs to Leigh Jones, the owner of Jonesy’s. Simmons, who’s…
First things first: Ceviche, when prepared correctly, is, quite simply, my favorite thing to eat. My mother made it all the time when I was growing up, and my sole reason for going to the coastal cities of Mexico on spring break in college had nothing to do with beach…
