A bowl of hearty pasta Bolognese, especially on a cold, blustery day with the threat of snow in the air, is exactly the kind of soul-warming food that I want from a kitchen. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to a…
Like all of chef-restaurateur Troy Guard’s food temples, Guard and Grace, his new steakhouse, which opens tonight, is poised to be a powerful star performer. This is the third restaurant that Guard has opened in a short, five-month span, and its size, a whopping 9,000 square feet, positions it as…
There’s nothing that puts a damper on a really good dinner at a Korean joint — this bibimpap, for example — than an overly vocal, whiny diner asking for a fucking plate of steamed vegetables. Condolences to her poor date… Can you guess where I’m eating? Special bonus: Anyone who…
Cafe Society dished up five Guess Where? contests last week, ranging from a dessert plate of caramelized plantains and vanilla bean gelato from Chili Verde to a charismatic cocktail mostly made with bitters from Ste. Ellie to a platter of oysters that are just a buck a shuck during happy…
Last night, Cochon555, a nationwide traveling swine tour that celebrates heritage breed pigs, returned to the Ritz-Carlton in Denver, pitting five chefs against one another in a quest to become the “Prince or Princess of Porc.” Along with 1,200 pounds of pig, there were bourbon cocktails and punch, tons of…
After more than eight years as the chef of Zengo, Richard Sandoval’s Asian-Latin restaurant in Riverfront Park, Clint Wangsnes is departing that kitchen to open his own. “The last eight years have been really eventful, and working with Richard and watching him grow and expand has been amazing, but I’ve…
“When Restaurant Kevin Taylor opened, it was a completely new offering for Denver, a city still very much trying to find its way on the culinary map,” reflects Kevin Taylor, chef of Kevin Taylor’s at the Opera House, Limelight Supper Club, Palettes at the Denver Art Museum, Rouge and the…
It was an “inspiration trip” to Japan last fall, says Daniel Asher, that gave him food for thought. Asher, the culinary director of Linger and Root Down, says part of the journey stemmed from “wanting to be infused with a new perspective on cuisine, especially street food,” the mission being,…
UPDATE: We have a winner of our Gallo di Nero contest, in which we asked Cafe Society readers to answer this question: How many wood-fired ribeyes did Gallo di Nero serve during the month of February? Congratulations to zimmerlw, who came the closest with his answer of 43; the correct…
Give me caramelized plantains dusted with brown sugar and a scoop of vanilla bean gelato, and you’ve just made my day. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to a Guess Where post is entered into a pool — and every Monday,…
Ed Cotton, a contestant on season seven of Top Chef, the former chef de cuisine at BLT Market, a disciple of Daniel Boulud and the current exec chef of Sotto 13 in New York City, is touching down in the Mile High City on Saturday to cook up a storm…
While Kyle Zeppelin, one of the developers of the Source, waits on a liquor license for a new — and still unnamed — permanent afternoon and evening tenant to replace CapRock Farm Bar, which poured its last cocktail on February 28, the vacated middlemost space will become center stage for…
If you’re yearning for a little of this, a little of that and a little of everything else that’s on the small bites side of the menu at this intriguing restaurant, then you’d find yourself in good company. Can you guess where I’m eating? Special bonus: Anyone who gives the…
Richard Glover Fooducopia 1939 East Kentucky Avenue 303-722-7838 fooducopia.com This is part two of my interview with Richard Glover, exec chef of Fooducopia; part one of our conversation ran yesterday. Your three favorite Denver restaurants other than your own: Pho 79 on Havana and Mississippi. I love the broth, the…
Monday through Friday, from 3 to 6 p.m., this restaurant pimps oysters for a mere dollar a shuck. That’s my kind of happy hour. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to a Guess Where post is entered into a pool –…
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 a spacious kitchen. They often bring some of their market’s best ingredients home with them and cook up a feast, and when they’re not…
Richard Glover Fooducopia 1939 East Kentucky Avenue 303-722-7838 fooducopia.com This is part one of my interview with Richard Glover, exec chef of Fooducopia; part two of our conversation will run tomorrow. Every so often, you’ll hear the lilt in Richard Glover’s voice. Born in South Africa and raised in Botswana,…
Earlier this afternoon around 2:30 p.m. when I walked into Luca D’Italia for a meeting, the room was dark, and so, too, were the the dining rooms at Bones and Vesper Lounge, all of which are Frank Bonanno’s restaurants. Just a few minutes earlier, I learned, the electricity had gone…
Keegan Gerhard and Lisa Bailey, the married couple who own D Bar, the diminutive storefront in Uptown that’s renowned for both its desserts and savory dishes, is closing its original shop and relocating to what the couple describes as a “new location [that] will stay true to the core of…
Chef Duy Pham, whose impressive cooking career in Colorado started at the long-gone Le Petit Gourmet Catering and journeyed through the kitchens of Tante Louise, Opal, the Luna Hotel, Sushi Den, Fifteen Twentyone in Pueblo and, most recently, Epernay and Restaurant Kevin Taylor, is looking forward to the month of…
There’s always room for more pho on Federal, no? That’s the hope of Chinh Nguyen, his fiancée Quynh Nguyen and Thuy Le (owner of Chez Thuy in Boulder), who just opened Pho Market in the original Pho 95 strip-mall space at 1002 South Federal Boulevard. And you’ll never recognize the…
When I was growing up, surf and turf was a luxury that was always saved for special occasions, and up until last night, I hadn’t eaten a lobster tail and a steak on the same plate in more than a decade. Next time, I won’t wait that long. Can you…
