I approached Sunflower like a nervous hunting dog: my nose in the air, all my hair on end. From half a block away, I tried to suss out the vibe of the joint, watching the crowds milling around the doors and patio, sniffing the breeze for any hint of patchouli,…
Jeff Cleary is in the house. Seen through the swinging doors leading into the kitchen, the chef-owner of Intrigue appears calm and entirely collected. There are seated tables — a few two- and four-tops waiting for dinner — but Cleary seems strangely unmoved. He’s not smiling, he’s not frowning, and…
If you serve prime and it’s not bone-in, you may as well be a fucking Sizzler.” That’s Barry talking. Mister Fey, to some. Concert promoter and ticket broker, the guy who’s rumored to have once pulled a gun on a recalcitrant Axl Rose when the kilt-wearing prima donna dared to…
When I moved to Denver almost a year ago, I knew next to nothing about the local restaurant scene. There were a few places along the Front Range with which I had a passing acquaintance. I knew Johnson’s Corner outside of Loveland, because it’s the second-best diner in the United…
I ran out of books on Father’s Day. I read fast, so this happens a lot, but like a drunk who always keeps a fresh bottle on hand for when his current one runs low, I like to have another book in the pipeline before I hit the last chapter…
There are two items on the menu at Zaidy’s Deli: potatoes and everything else. Zaidy’s does great things with potatoes — truly phenomenal things for which it deserves a medal. Now if only those bastards at the American Farm Council’s tuber division would get off their asses and start planning…
It had been two years and three days since I last put on my whites and checks, and the ex-chef was convinced I was getting soft. I used to love my chef’s clothes: the clean white jacket — heavy cotton, starched stiff as a board — and loose-fitting check pants…
The dining room at Cafe Berlin was empty when Laura and I walked past. Next door, Dario’s had a few tables, and the smell of roasting meat, garlic and red sauce licking out onto the street would ensure that it soon had a few more. A couple of early drinkers…
It was the end of my third meal at Indigo. The dinner plates had been cleared, the white tablecloth combed down. While Julie — my cover for this night’s clandestine activities — and I were picking at the rag ends of the dessert we’d shared, I waited for the hammer…
Comfort food is dead. I keep hoping that if I say that enough, it will actually come true. Comfort food should be pronounced dead, because it’s gone as far as it can go in the white-tablecloth-and-heavy-silver restaurant cosmos. It’s a horse that has been ridden hard, whipped to within an…
When I’m in need of an energizing, centering, head-clearing taste of the Big Apple, I usually go to New York Pizzeria, a little hole-in-the-wall strip-mall joint in Glendale. But last month, I realized it had been a long time since I’d made a trip back to the state that spawned…
Bennigan’s. We have Bennigan’s to thank for Christian “Goose” Sorenson, executive chef at Solera. Coming to the Mile High City from his native Wyoming, where he’d been a frat-house cook in Laramie, Sorenson thought that working the line at Bennigan’s was the top restaurant job to which he could aspire…
When I am through with this industry — when I no longer feel (as I sometimes still do) the strong magnetic pull of kitchen life, the strange urge to put on my old whites and checks and stumble blearily into the 5 a.m. quiet of a house not yet awake;…
It would be so easy to make fun of the Royal Hilltop. It’s just another theme restaurant, after all. A British pub theme restaurant. A non-smoking British pub theme restaurant, tucked away in the back of a strip-mall so far out in southeast Aurora that it might as well be…
It was a cold night in Boulder when Laura and I walked out of Rhumba, the three-year-old Caribbean stepchild of the Jax/Lola/Zolo Grill family. The sky was silvery-gray, like old steel, with clouds hanging close over the Flatirons and a mean wind whipping scraps of newspaper, cigarette butts and crushed…
Midway through my first meal at Vega — somewhere between cleaning up every scrap of delicious oxtail tamal and toppling a pretty but ill-conceived Napoleon of salmon ceviche, thin-sliced cucumber and jicama, and moving it around the plate to make it look like I’d enjoyed it — I had one…
By my twelfth cup of coffee, the walls were starting to vibrate. My tongue tasted like a leather strap dipped in Pennzoil. Through the big front windows, I could see the lights of Romantix glowing through the fog hanging close over I-25, interrupted now and then by the dirty white…
One more bean sprout, Jay, and I swear to God, I’m gonna shank someone.” I laughed. Not out loud, though, because Glen’s threats aren’t always idle. “You gotta trust me,” I told him. “You’ll like the place. And it’s better than the bird food you’ve been eating lately.” Glen’s doctor…
Le Central is what most people picture when they daydream of lunch at the perfect French cafe — the perfect French cafe this side of France, that is. Whitewashed walls and sunlight streaming in through the windows. A cozy grouping of small dining rooms, with ten seats here, fifteen there…
The List at Lola was long and dignified. Long, because my name was about twentieth from the top — at 6 p.m. on a Saturday night on South Pearl Street. Dignified, because it seemed like every man, woman and child in the city of Denver who was cooler, richer, hipper…
When most Americans think of Russian food, they think of frozen gray latitudes, trudging babushkas clutching bags of turnips and beet roots, and giant cauldrons whose sour-colored contents are glopped out onto chipped plates in cramped, dark apartments. They picture borscht — that most recognizable of old Soviet cuisine –…
As far back as I can remember, I always wanted to be a gangster. — Henry Hill, GoodFellas And as far back as I can remember, I always wanted to find the perfect Italian restaurant: the kind of place where goodfellas would go for linguini and clams, some sausage and…
