Every day, Lori Midson serves up another entry in her Guess Where I’m Eating series, asking readers to identify the restaurant serving a particular dish — in yesterday’s case, enchiladas. But one reader declined to play along, citing a major problem with that dish. See also: – Guess where I’m…
When the Colorado Convention Center created an urban farm on the piece of land between the complex and Speer Boulevard, it forgot about one minor detail — the winter. But when cold weather descended, the fragile plants at Blue Bear Farm had to be relocated — or die. Enter “Adopt-a-Pot,”…
Last Friday, the world as we know it nearly collapsed when Hostess Brands announced that it would shutter all of its distribution centers and bakeries and file for bankruptcy in light of a worker strike. This, we cried, was the day the Ding-Dong died. And before you could mutter “icing…
In this week’s Chef and Tell interview, which runs tomorrow, I chat with Drew Hardin, exec of Lola, and when I asked him which food trend he’d like to see fall by the wayside, he had this to say: “I don’t know if it’s the worst trend, but it’s definitely…
The space that once held Luciano’s Pizza & Wings has been vacant since the pizza place closed in March, seized for back taxes. But there are signs of life at 1043 Broadway. Specifically, a sign that Pizza Pizza has applied for a liquor license at the address. See also: -Luciano’s…
Vegetarian lunch specials are special indeed, because while restaurants around town offer meaty specials at the noon hour, vegetarian specials are usually only offered at vegetarian restaurants. Volcano is an unexpected exception to that rule. It’s one of a growing number of non-chain restaurants in the southeast Denver area, prime…
I’m not an advocate of the tacos at this taqueria, but the salsa bar has merit and the enchiladas, draped with a tomatillo green chile, aren’t bad, either. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to the week’s Guess Where posts is…
Were you at Chef & Brew, which paired some of the town’s top toques with some of its best brews? Lori Midson was; she helped judge the event. And so was Mantonat — which is why he was not at Westword’s Denver Web Awards, to pick up the prize for…
Punch Bowl – Social Food & Drink is now open — and judging from the crowd at Friday night’s debut party, a benefit for Big Brothers Big Sisters of Colorado, the place should be on a roll. Keep reading for a look at Punch Bowl. See also: – Slide show:…
Those of you who have had this cheeseburger will know exactly where I ate it. As for the rest of you, shame! Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to the week’s Guess Where posts is entered into a pool — and…
Last week, I posted a letter from Christian Spinello, a guy who lives in Lyons and cures his own salumi at home. His missive, which is lengthy, inquisitive and pointed, was directed at Mark DeNittis, an owner of Il Mondo Vecchio, the artisan salumeria and manufacturing plant that he started…
First thing’s first: Patxi’s is pronounced “pah-cheese” (‘t’ before ‘x’), and its name, which is Basque, also happens to be the first name of co-owner Patxi Azpiroz, who opens his namesake restaurant — a shrine to pizza — late this afternoon at Cherry Hills at Kent Place, a new mixed-use…
So far, much of the talk about the Pasquini’s Pizzeria that opened on East 17th Avenue in early November has focused on the new paint-job outside. Today, the discussion will move indoors, when Pasquini’s applies to the city for a cabaret license, which would allow the venue to offer live…
On Friday, Il Mondo Vecchio sold its final sausages. Since opening in 2009, the salumeria has garnered all kinds of praise for its cured meats, but in August the U.S. Department of Agriculture said it had a beef with the business’s salmonella testing procedures and issued an ultimatum that co-founder…
Cafe Society served four Guess Where? contests last week, ranging from a Russian Imperial Stout, aged in whiskey barrels, from Dry Dock Brewery, to pails of peanuts from Texas Roadhouse (yee-haw!), to a cup of tom kha talay, a Thai seafood soup that arrived mostly absent of seafood…
Yes, you can make a vegan pumpkin pie — but this spice bread is a lot lower in fat and calories, it’s just as tasty and it contains chocolate. Adapted from The Joy of Vegan Baking for altitude, this is what we’ll be using for our vegan Thanksgiving dessert this…
Since Peyton Manning doesn’t work fulltime as a Papa John’s spokesman, CEO John Schnatter doesn’t have to cover the quarterback’s health insurance (which has to be hefty). And he’d like to make sure that as many Papa John’s employees as possible work under thirty hours a week, so that the…
Lotus Concepts is raising the roof — literally — on the Victorian building at 2015 Market Street that for decades held Mori Japanese Restaurant. But Mori closed abruptly four years ago, and club king Francois Safieddine bought the spot from the Nisei Veterans Heritage Foundation for a reported $900,000 in…
The dining room (and bar) was a circus, peanuts (and off-key staff renditions of “Happy Birthday”) included. Only things missing were the elephants and Cracker Jacks. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to the week’s Guess Where posts is entered into…
Papa John’s CEO John Schnatter has been outspoken about cutting employee hours to less than thirty hours per week so that he doesn’t have to pay their health insurance costs — as mandated Affordable Health Care Act — or Obamacare; he has cited concerns over the estimated $5 to 8…
Earlier this month, I broke the news that Il Mondo Vecchio, Mark DeNittis’s artisan sausage plant, would cease production at the end of November. And within minutes of the announcement, you could hear the collective sighs of despair all over the state — and beyond. When I interviewed DeNittis, he…
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 the big, new kitchen. They often bring some of their market’s choicest ingredients home with them and cook up a feast. “I found this…
