Bryan Dayton has been behind the bar at Frasca, the legendary three-star restaurant, since the eatery was eight months old. But he’s been in Boulder a lot longer than that and is an expert on fake IDs, trail running, the dangers of a “dirty” martini and how important it is…
They were giving away irises at Taste of Thailand the other day — free to a good home, free to anyone who wanted to take away a little beauty. I was too late to get one; the cardboard box that had held the plants was empty. But the restaurant was…
I “discovered” (read: accidentally stumbled across) Thai Lotus a couple of years back when, hungry for something that wasn’t necessarily Italian food, I wandered into the strip mall at Belleview and Yosemite probably most famous for being the place where Venice Ristorante got its start and found myself standing in…
RESTAURANTS OPENING IN SEPTEMBER Brio Tuscan Grille, 2500 East First Avenue SALT Bistro, 1047 Pearl Street, Boulder Modmarket, 1600 28th Street, Boulder Interstate Kitchen & Bar, 901 West Tenth Avenue Empanada Express Grill, 2600 East Street, Golden Cilantro Fusion, 1531 Stout Street Garbanzo Mediterranean Grill, 8225 South Chester, Englewood The…
Candy-apple-red booths (vinyl, natch), an air of intrigue, stiff drinks poured by chill bartenders and a killer jukebox that, to my ear, doesn’t promote one throwaway tune form the endearing vibe at this Denver dive that’s also the perfect spot for tucking into a dark corner and snogging. There’s a…
A dozen years ago, Sam Taylor moved his barbecue operation from City Park to 435 South Cherry Street in Glendale, where Sam Taylor’s Bar-B-Que continues to serve up ribs so finger-licking good that you need a hot towel at the end of your meal. And now Taylor’s doubled the fun:…
Yeah, it did taste good. And thanks for asking. Matter of fact, it tasted so good, it inspired me to post this double-strength challenge. I don’t just want to know where I was eating (because that might be too easy), but I’d also like you to guess exactly what I…
Gourmet, the national food porn glossy with lots of dreamboat pictures, is rumored to be going down — fast, at least according to The Observer, which reported earlier this week that the monthly, along with several other pubs owned by Conde Nast, will likely need to slash its budget by…
“We had a line out the door for Sunday brunch and got our butts kicked. We were shocked and amazed.” That’s the word from Charley Sinden, who’s just coming up for air after his first days of feeding the Ballpark neighborhood and anyone else who’s ventured through the doors of…
“We set out to do a small, simple restaurant, not to blaze any trails,” says Alex Seidel, executive chef of Fruition, the indelible American restaurant that’s been the object of everyone’s affection since he and co-owner Paul Attardi opened the place two and a half years ago on East Sixth…
Construction along South Broadway around the Louisiana intersection — utility work culminating with a large hole in the street — has taken its toll, causing long traffic delays. But motorists aren’t the only people whose patience has been tested. Restaurants located at the epicenter of the construction project are trying…
They were giving away irises at Taste of Thailand the other day — free to a good home, free to anyone who wanted to take away a little beauty. I was too late to get one; the cardboard box that had held the plants was empty. But the restaurant was…
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 usually bring a selection of some of their market’s choicest ingredients home with them, and cook up a feast…
You’d think the four free hot sauces would be enough. But toss in a heaping mound of pork fajitas — only $8 at lunch on Tuesday — and you’ve got an unbeatable deal. To enjoy that special, though, you’ll need to answer this question fast:Where am I eating?…
1. Grease-fest2. You could use them as whips3. Droopy 4. Unsalted5. Undercooked, by like a mile6. Tasted like dirt7. Cold8. Over 600 calories of yuck9. One more artery. Clogged. 10. GrittyTranslation? Worst. Fries. Ever. Guess where you should never eat french fries? Bummer, too, because I really like the burgers…
Attention Cereal Eaters: The following ten cereal mascots are wanted by the authorities for a variety of criminal activities. They are fugitives from justice and currently at-large. United States law enforcement agencies encourage the community to assist in the fight against crime by overcoming the three key elements that inhibit…
Mangiamo Pronto!, which is taking over the former LoDo home of Common Grounds at 1607 17th Street (the coffeehouse moved across the intersection), looks like it should be opening pronto — perhaps even this week. The sign’s up, the doorway’s painted — and the liquor license is secured…
We’d spent the day riding in southeastern Colorado, in a region of the country that produces more beef than any other region. So it only made sense that beef was what was for dinner. Beef, Mexican-style, and plenty of beers, all served up in a room that had just the…
My last Ask the Critic was all about changing seasons and foods we were looking forward to either A) making at home or B) having Denver’s chefs add to their menus once the cold weather settled in permanently. There were a lot of very interesting comments, a lot of wonderful…
Last week, while corrupting indoctrinating our new Cafe Society intern, we ordered a pizza. But because we were trying to impress a smart Johnson & Wales University student with more extracurricular activities to her credit than Gordon Ramsey has kitchen disasters, we asked the pizza dude from a nearby pie…
We’ve been waiting patiently for Chopsticks China Bistro to unveil its new space at 5117 South Yosemite Street — and it now looks as though there’s a definitive opening date on the calendar. Owner-chef David Lee and his crew are aiming to open up the new spot on Wednesday, September…
Dear Keegan Gerhard, Thanks so much for hosting the Westword Mile High Chef Competition . You were a true professional, and everyone in the audience thought you did a great job of keeping the crowd informed — especially when I wasn’t talking over you. But then, I’m hardly the professional…
