A new venture by Jon Edwards and Patrick Mangold-White, a take-out pizza joint called Kaos, was expected to open in May at 1439 South Pearl Street, but their little slice of pizza pie was derailed by issues with the one piece of equipment they really needed: a pizza oven. Up…
Tavern Congress Park, a new bar and restaurant planned for the former Neighborhood Flix Cinema & Cafe inside the Lowenstein complex (2510 East Colfax), will be the next in a series of outlets run by Denver’s Tavern Hospitality Group — which also owns the Soiled Dove, the Cowboy Lounge and…
This is part two of Lori Midson’s interview with Sean Yontz, executive chef of Mezcal, Tambien and Sketch. You can read part one here. Culinary inspirations: Ferran Adrià, the chef at El Bulli, because of the way he’s completely changed people’s perception of Spanish food; Thomas Keller, because of his…
Jesus…,” I said to no one in particular, dopey smile aimed down 17th Avenue, waddling a little as I cleared the doors of Olivea. “He is just so fucking good.” “So you liked dinner?” Laura asked, squeezing my hand. John Broening has had a dodgy run. Good times and bad,…
Over the last few years, East 17th Avenue has seen some remarkable restaurant successes. The street has become one of Denver’s food hubs — a restaurant row on par with East Sixth Avenue and Larimer Street. Concepts that failed everywhere else in the city (dessert bars, upscale Vietnamese) or are…
You know that autumn’s in the air when restaurants start cooking hearty casseroles, soups and stews tumbling with root vegetables — carrots, turnips and parsnips — which is exactly why the shepherds pie, pictured in the above snap, immediately caught my attention. I totally dig root vegetables.Hearty, restorative and piping…
The sandwich: The Fax What’s on it: Turkey, bacon, choice of cheese, lettuce, tomato, red onion, mayo and mustard Where to get it: Fat Jack’s SuperSubs (1245 East Colfax Avenue, 303-830-7827 How much: $6.99 I’m a big fan of quality. But dammit, I like quantity, too. So the name Fat…
“We had a super soft opening on Monday and it went well,” says Jack Martinez, referencing the second, much larger location of Jack-n-Grill that took up residence at 2630 West Belleview Avenue in the space that had previously housed the Santa Fe Tequila Company. But while the kitchen is up…
Travel + Leisure, the glossy travel title that encourages readers to anchor down in Amsterdam, escape to the Cape and luxuriate in Italy — Santorini-style, has just released its America’s Favorite Cities issue — and the results, based on 60,000 votes, from residents and visitors alike, are in. While Denver…
Just when you think everything that needs to be said has been, something goes and changes. In the case of my review of Olivea, it’s the menu. John Broening and his crew made the switch to a fall/winter menu just days after I finished my final review meal in their…
This is part one of a two-part interview. Read part two here. “Hey, get up, I have something to show you,” instructs Sean Yontz as he strides into Sketch, one of the five venues he oversees with business partner Jesse Morreale. And their mini-empire will soon expand to a half-dozen,…
Sketch has a limited menu, but as Jason Sheehan noted in his review, what Jesse Morreale and Sean Yontz (the subject of this week’s Chef and Tell) are serving there is choice. Still, when the place opened in March, we couldn’t resist suggesting that — in addition to the exotic…
Eating John Broening’s food at Olivea made me think about his other kitchen — the one at Duo. Duo is…how do I even describe it without it coming out all wrong? For a guy like me — terminally overfed, always on the hunt, cruising Denver’s restaurant scene like a shark…
Once you’re done carving that awesome jack-o-lantern, what the hell do you do with the insides? The Kitchen Table Cooking School, at 5375 Landmark Place in Greenwood Village, has the answer: pumpkin custard tarts, pumpkin chocolate-chip brownies and pumpkin roulade cake. Learn how to make all of them tonight at…
“Jesus,” I said to no one in particular, dopey smile aimed down 17th Avenue, waddling a little as I cleared the doors of Olivea. “He is just so fucking good…” John Broening keeps a relatively low profile, even though he frequently writes for the Denver Post food section. He doesn’t…
Just as the sign advises, “Please stand by…” for the opening of the Bardo Coffee House, which is coming — slowly — to the Imperial Building at 238 South Broadway, across from the Barker Lounge. The space boasts newly installed cabinetry, a few refrigerator cases and a waiting espresso machine,…
All I’m going to say is that the chef-owner of this Chinese restaurant, whose name is none of your business (for now), likes to clutter your table with edible gifts long before you’ve had a chance to glance at the menu — an eight-page syllabus that doesn’t include any of…
Steve Vice, the exec chef at McCormick’s Fish House and Bar, 1659 Wazee Street, is leaving that house of aquatics at the end of this week to make the leap to meat. Specifically, Vice has been tapped as the opening chef of Shanahan’s Steakhouse, which, according to Vice, is scheduled…
Oops. For a restaurateur, Karl “Hungus” Allis slipped up on an embarrassing (and expensive) question during yesterday’s showing of Who Wants to Be a Millionaire?.Allis, the restaurant manager at Atomic Cowboy and Fat Sully’s, had started in the hot seat on Friday’s show, and made it up to the $12,500…
America is awesome. Not because of all the freedom. Not because we were the country that invented the atom bomb, democracy, Pong, lasers and the Colt revolver. Not even because we rule the world when it comes to the depth and weirdness of our 4 a.m. children’s television programming (yeah,…
Every month, the Colorado Department of Agriculture shares a recipe created by chef Jason Morse of Valley Country Club in Aurora. The October recipe, Three Onion Soup, focuses on one of the state’s major crops and comes just in time for these suddenly cold days. In 2008, Colorado produced 270…
For decades, Kapre Lounge, at 2729 Welton Street, served the town’s best fried chicken. After Wilfred O. Thomas closed his place six years ago, Stage 2 moved into the space, ostensibly serving up Kapre’s old recipe — but it just wasn’t the same. And now the joint’s closed for good,…
