There is nothing wrong with being a food snob. Food snobs offer valuable services to their communities, such as market insight, educated opinions and keeping the restaurant industry honest and on its toes. But still, there are always some culi-nazis pissing in the crab bisque; food snows who take themselves…
If you were looking for a restaurant restroom and found one labeled “Wags,” would you assume it was a ladies’ room? Would it help you if you knew that the other restroom was named “Ballers”? Those are the bathroom titles at Three Lions, but they’re far from the only odd…
There’s not much Cajun food in the Mile High City, a lack that Johanna Cooke started lamenting after her husband, a native of Louisiana native, first made gumbo for her back when they were dating. Since then, Cooke, who has worked in the food industry since she was fifteen –…
When you’re trying to answer the call of nature at a restaurant, you shouldn’t have to first answer a riddle about the names or symbols that the restaurant has stuck on the restroom doors. Still, when looking for the ladies’ room at a local watering hole last night, I was…
“I think for any business, five years is a big deal,” Andrea Frizzi, chef-owner of Il Posto, says. “For a restaurant, though, five years is a super big deal.” And that’s why today is “a super big deal” for the chef — on this day in 2007, Frizzi, a native…
No. 44: Raw carrot salad from Ambria…
Mercedes Mexican Restaurant is a home-grown chain that proliferated across the city, hawking $1.50 breakfast burritos, among other staples, from storefronts on University, Santa Fe and Sheridan…
I’ll cop to the fact that vegetarian sushi isn’t my saucer of wasabi, but I’ll also admit that if I were a vegetarian, which will never, ever happen, I’d go back for this mock substitute, mainly because the chef has a very talented hand when it comes to playing with…
I got kicked out of the Girl Scouts…something about hanky panky, but there are plenty of other civilized girls that made it through the badges, the oaths…the cookie sales. And this year, the Girl Scouts are marking their 100-year anniversary, and you can celebrate — and help to continue the…
Tom Coohill Coohills 1400 Wewatta Street 303-623-5700 coohills.com This is part two of my interview with Tom Coohill, exec chef/owner of Coohills. Part one of my chat with Coohill appeared in this space yesterday. Favorite restaurant in America: Hangawi in New York City has the most interesting vegetarian food I’ve…
There are certain addresses that seem to be black holes, swallowing the life out of every business that moves into them. And 1100 13th Street on The Hill definitely fits the profile. Over the past ten years, it’s held everything from a Dairy Queen, which closed in 2006, to the…
Sean Kenyon had a busy fall — working at Euclid Hall, opening Williams & Graham, and traveling to a monastery in France, where he got to mix a Chartreuse cocktail for a monk. But Chartreuse is not reserved just for the monks who make it from a centuries-old secret recipe…
The space at 1434 Blake Street has gone through many incarnations since its days as CitySpirit. But its latest transformation could be its most interesting yet: It’s now a Ukrainian restaurant, Kraine Station. “This came about from the inspiration of my mother,” explains Papi Sorrelis. “I’ve been looking for an…
Late last year, Tilman J. Fertitta, the restaurant mogul who owns Landry’s — and acquired McCormick and Schmick’s in a hostile takeover last month — announced his plans to pick up the national chain of Morton’s steakhouses, noting that the restaurants comprise “one of the most recognizable and successful high-end…
See that jolt of java up there? What I would give to have one of those right this very minute. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer to the week’s Where am I drinking/eating posts is entered into a pool — and…
Two years ago, when I did a Chef and Tell interview with Jeff Osaka, the owner/chef of twelve, I asked him what he’d like to see more of in Denver from a culinary standpoint. His answer was poignant, straightforward and inclusive: I want more chefs working to build camaraderie. Sure,…
Tom Coohill Coohills 1400 Wewatta Street 303-623-5700 coohills.com This is part one of my interview with Tom Coohill, exec chef/owner of Coohills. Part two of my chat with Coohill will appear in this space tomorrow. “This,” confides Tom Coohill, “is too good to be on the menu. It’s like buttah.”…
The new year got off to a fast start, with Pearl Street claiming another casualty: Ototo. And that was just the start of the closings. But while Mo’s is no more on Broadway, Moe’s now has one more store in Boulder. And several new pizza joints sliced off a piece…
The news that Joe Vostrejs and Larimer Associates plan to put the Lowry Beer Garden — a nearly 8,000-square-foot bar, authentic beer garden and pavilion — into the Hangar 2 project (which will also have a dozen restaurants in its dining district) had beer fans raising their steins in thanks…
This brick building near the intersection of Speer and Federal boulevards was most recently home to Veronica’s Bases Loaded. But that dive closed long ago. Now it looks like the address could get new life…
I’m sad to report that I recently tried the pizza at a local popular purveyor of it and was quite disappointed. I won’t share the name of the place, seeing as how we’re all especially fervent about our favorite pizza joints, and I’d prefer not to step on anyone’s dough…
Moe’s Original Bar-B-Que first fired up the pit more than ten years ago, when three Alabama natives — Mike Fernandez, Ben Gilbert and Jeff Kennedy — made their way to Vail and set up a restaurant to hawk the food they grew up eating. Since then, Moe’s has proliferated, and…
