Okay, so the general definition of “slider” is a person or thing that slides. Easy enough. But it’s also a popular bar food that, in the case of the slider in the above pic, certainly slid when I ate it. Topped with Kobe beef, caramelized onions and Gouda, it was…
Mark Dym, owner-chef of Marco’s Coal-Fired Pizza, 2129 Larimer Street, and the subject of this week’s Chef and Tell interview, is one of the participants in Harvest Week, which means that he’ll have a special menu that’ll pay homage to local ingredients, including Palisade peaches, homegrown tomatoes and goat cheese,…
Tony Bourdain, culinary superhero, book author, brazen, beer drinking badass, global wanderer, Food Network bully and host of the Travel Channel’s No Reservations, is lecturing his way across America, regaling sold-out audiences with stories of how he once ate the rectum of a warthog. Presumably you can encourage Bourdain to…
Cheba Hut raised a toasty toast this week when a Weld County District Court judge overturned a ruling that had denied a liquor license to the sub shop’s Greeley location. In April, Robert Frick, who rules on Greeley liquor licenses, turned down the company’s request, citing Cheba Hut’s pot-related marketing…
Beginning tomorrow and continuing through Friday, September 18, members of the Denver Independent Network of Restaurants (DINR), are participating in Harvest Week, a seven-day tribute that’s all about supporting local independent restaurants while celebrating the ingredients that grow in our back yard. “Eating locally not only helps keep the cost…
Cross your fingers for Eder Yanez-Mota, the owner of Chili Verde, the spot at 3700 Teon Street that’s been cooking up southern Mexican cuisine for a few months now. He opened the restaurant without a liquor license, but all that could change after tomorrow morning’s hearing with the Denver Department…
“At long last,” proclaims the Coalition of Immokalee Workers website, “a grower steps forward.” And let’s not forget a restaurant company, Chipotle, which, as spokesman Chris Arnold had told us three weeks ago, was negotiating with that grower to get around a stalemate that had prevented the Denver-based outfit from…
Not the best chilaquiles I’ve ever had, but not the worst either. There’s way too much lettuce and an overabundance of sour cream swirls and squiggles on the plate. But the green chile, tart with tomatillos, was requisitely spicy; the corn tortilla chips, scratch-made and flimsy; the eggs softly scrambled;…
During last year’s introduction of Hershey’s autumn-themed candies, we tested the Candy Corn Kisses and found them tastier than expected, though tooth-achingly sweet. This year, the Pumpkin Spice Kisses lured us into buying them off an early Halloween rack being prepared at Target. From the picture on the front of…
There’s a promising sign posted at 1555 Blake Street, the future home of H Burger Lounge. Peter Pflum, the restaurateur (he’s the former operations manager for Dave Query’s Big Red F Restaurant Group and most recently the VP of operations for Quizno’s) who came up with the idea of putting…
This is part two of Lori Midson’s interview with Mark Dym, the owner-executive chef of Marco’s Coal-Fired Pizza. You can read the first part of Midson’s interview with Dym here. Culinary inspirations: No question, Roberto Caporuscio, a fantastic pizzaiolo from Campania who’s been living in the states for ten years…
Bones, Frank Bonanno’s fantastic ramen noodle bar at 701 Grant Street, has just rolled out a daily happy hour, which the crew is calling “Five for Five at Five.” That’s because the five happy-hour dishes — shishito peppers, crab wontons, a duo of egg rolls, escargot pot stickers and black…
Chile cannot kill you. I have been assured of that. No matter how much your dumb, careless, looking-in-the-other-direction ass might’ve accidentally ingested, it can not do you any severe or lasting harm. Oh, it can make you want to die — from embarrassment first, as you dance around the living…
September is off to a fast start, with three restaurants opening in as many days. On September 1, SALT Bistro served its first lunch in the former Tom’s Tavern space, at 1047 Pearl Street in Boulder. Owner-exec chef Bradford Heap, who also runs Colterra in Niwot, had hoped to open…
It’s 9:30 p.m. on Wednesday night, the crowds at Marco’s Coal-Fired Pizza have finally thinned, and owner-chef Mark Dym is exhausted. “I was up at 4 a.m. yesterday morning so I could make 800 fucking pounds of chicken wings,” he says, before quickly adding that he’s “not complaining.” He pauses,…
The sandwich: Panama Red What’s on it: Grilled chicken breast, home-grown marinara sauce, parmesan and provolone on white, wheat or garlic “herb” bread. Where to get it: Cheba Hut (1531 Champa Street, 720-974-1880) How much: $6.50 A lot of people like Cheba Hut. They’ve been telling me it’s good, strongly…
It’s 9:30 p.m. on Wednesday night, the crowds at Marco’s Coal-Fired Pizza have finally thinned, and owner-chef Mark Dym is exhausted. “I was up at 4 a.m. yesterday morning so I could make 800 fucking pounds of chicken wings,” he says, before quickly adding that he’s “not complaining.” He pauses,…
To celebrate the fact that the Taste of Colorado won’t be back for another year, the Denver Five, a cartel of homegrown chefs that get together every so often in each other’s restaurant kitchens, are cooking together tonight at TAG, Troy Guard’s Asian fusion restaurant at 1441 Larimer Street. Okay,…
“We weren’t really looking to do a second restaurant, but everything just kind of fell into place,” explains Bill Blake. Along with business partner Jason Parfenoff, he’s just signed a lease on the long-vacated Village Inn space at 222 Columbine Street where they plan to open a second outpost of…
Just got a call from Jack Martinez, the patriarch at Jack-n-Grill, 2525 Federal Boulevard (and soon, at 2630 West Belleview Avenue in Littleton). Martinez’s seven-pound burrito nearly gutted Adam Richman, host of the Travel Channel show Man v. Food, when the TV host stopped by earlier this year to to…
“Eat the dried chiles,” advised our server, “but leave the fresh red and green ones alone because they’re really hot.” Problem is, I tend to roll my eyes and shrug when it comes to heat advisories, which is exactly what I did in this case. And that turned out to…
Cap’n Crunch’s Race Car Crunch Quaker Rating: Three-and-a-half spoons out of four Cereal description: This time around, the classic slab o’ Crunch — yellow in color, corn and oats in content, and shaped kinda like a piece of shredded wheat (but delicious, not bleeech!) — is supplemented by Crunch Berry-like…
