No one’s saying you have to go meatless just because it’s Monday — but as incentive to join the growing movement, every week we’re offering an animal-free recipe. If you’ve tried our banana walnut muffins or peanut-butter cookies, then you know vegan baking isn’t nearly as difficult as it’s made…
It’s been an interesting past few years for James Mazzio, whose culinary career took a giant leap forward in 1999, when the then-Boulder chef of the long-gone 15 Degrees, snagged a Food & Wine magazine Best New Chef crown. Since then, Mazzio has cooked in numerous kitchens throughout the state,…
Denver Restaurant Week — or, as Row 14 chef Jensen Cummings coined it, “Denver Restaurant Half Month” — began in earnest on Saturday night, with 340 food temples across the metro area offering multi-course menus for two for $52.80. Chef Troy Guard and his crew from TAG and TAG RAW…
Arby’s just signed hot, Boulder-based Crispin Porter + Bogusky to polish its image. But it’s going to take more than a “Good Mood Food” slogan to create a good bottom line for this company, so Jenn Wohletz suggested her own fast five fixes for Arby’s . Here’s a sixth: Bottle…
The Village Greek opened on Tuesday, February 21, at 6886 South Clinton Street in Englewood, an area that could use more ethnic flavor. The restaurant is owned by Stanley Pappas and managed by his chef/brother Steve Pappas. For more information — including details on this weekend’s special of roast leg…
Denver Restaurant Week(s) gets under way tomorrow, with more than 300 metro-area grub houses offering one of the best culinary deals of the year: multi-course meals for the fixed price of $52.80 for two, or $26.40 if you’re solo, excluding tax and gratuity. And because we believe that everyone should…
If Rayme Rossello was worried that Comida Cantina, her new brick-and-mortar that just opened in the Prospect development in Longmont, wouldn’t be a hit in the ritzy ‘hood, the gazillion bodies who packed the joint last weekend should alleviate any concerns. Rossello, who launched her hot-pink Comida food truck in…
I love that more and more Mexican joints are adding molcajetes to their menus, although of the half-dozen or so I’ve sampled over the past six months, this was the most disappointing: rough and tough meats, no charred jalapenos, no sizzle and no flavor. Can you guess where I’m eating?…
“This scallop recipe is a simple, seasonal dish that can be easily executed by a home cook — and it’s a definite crowd-pleaser,” says Ambria executive chef Jeremy Kittelson, who’s featured in this week’s Chef and Tell interview. The agrodolce, which means “sweet and sour” in Italian, can be made…
We’ve all heard how you can’t turn a sow’s ear into a silk purse, but Arby’s would have to do something close to really compete with fast-food rivals like McDonald’s, Taco Bell and Subway. To help pull off this miracle, Arby’s recently added new CMO Russ Klein (he jumped ship…
The Top Chef crew came to Denver this week, auditioning chefs for the tenth season of the Bravo show. “We’ve had auditions before in Denver, but never a proper casting call, and it was time to see what the city’s chefs really had to offer,” Hunter Braun, Top Chef’s senior…
We’re on a Denver Restaurant Week money streak, having just given away $52.80 to two big tippers, both of whom entered our first Denver Restaurant Week contest, in which we asked industry folks and diners alike for their best advice on how to get the most out of the two-week…
The Daily Camera pulled out of its 119-year-old digs on Boulder’s Pearl Street in early 2011, but Los Angeles-based Karlin Real Estate, the group that purchased the building in 2010, had already begun planning a project that would raze the current structure and rebuild a mix of office and retail…
Given the recent history of the space at 3555 West 38th Avenue, it’s not surprising that Argentinean restaurant Caminito Tango has closed its doors. It opened last May, following Viejo Domingo, which lasted just under a year. Playa de Oro preceded both restaurants, and as paper signs on the restaurant’s…
No. 36: Pop-tarts from Devil’s Food Bakery and Cookery…
In the almost-six months since Vesta Dipping Grill and Steuben’s restaurateur Josh Wolkon and his cohorts — including wife Jen, Matt Selby, Brandon and Emily Biederman and Jeff Bustos — took over the old Storz Garage space next to Steuben’s, they’ve been busily drawing up plans to convert the address…
There have probably been a bazillion sandwich combinations invented since the first prescient human stuck filling between a couple of slices of bread, but only a handful of those have become icons of culture and cuisine. There’s the pastrami on rye, of course, which embodies the spirit of a New…
Lisa Bailey and Keegan Gerhard have looked at several locations around town where they could put a second location of D Bar Desserts, the spot they opened on East 17th Avenue back in 2008. And now they’ve decided where to put it: not in Denver but in San Diego, where…
Who says that waffle cones have to be filled with ice cream? Here, you have two choices: the conventional way, or you can order a savory cone stuffed with everything from macaroni and cheese to root vegetables. Can you guess where I’m eating? Special bonus: Anyone who gives the first…
Jeremy Kittelson Ambria 1201 16th Street 303-623-8646 www.ambriadenver.com This is part two of my chef and tell interview with Jeremy Kittleson, exec chef of Ambria. Part one of our chat ran yesterday. Favorite Denver/Boulder restaurant(s) other than your own: I really like going to Euclid Hall. Anywhere I can go…
LoHi remains the city’s hottest restaurant neighborhood in town, with would-be restaurateurs still looking for open spaces in the area. The most recent project announced is Central Bistro and Bar, going in right on the edge of Highland, where Lance Barto will be serving new American food. But what about…
Some were still scribbling answers to the questions on the 25-page application, which asked, among other things, to interpret a dish based on the line “eight maids a-milking” from the Twelve Days of Christmas carol; others stored energy by helping themselves to the dried fruit and cheese spread on the…
