I like French fries, and I like sandwiches, and while there are some people who seemingly like French fries on their sandwiches, I haven’t quite embraced that combination…but I’m working on it. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to a Guess…
Too many people. Waits that stretched up to an hour. Butt-to-butt bumping because of the tiny confines. A kitchen that required new equipment. Those factors — and more — contributed to the recent remodel and expansion of China Jade, arguably one of the city’s best Szechuan Chinese restaurants, especially when…
TJ Hobbs Ghost Plate & Tap 800 18th Street 303-297-1738 www.ghostdenver.com This is part two of my interview with TJ Hobbs, chef of Ghost Plate & Tap; part one of our interview ran yesterday. Favorite Denver/Boulder restaurant(s) other than your own: I’m a fan of Bittersweet. Chef Olaf has such…
In late 2007, Frank Bonanno, one of Denver’s most successful restaurateurs, opened Osteria Marco, an Italian restaurant in the heart of Larimer Square. Above the sidewalk entrance squats a brass pig; just beyond the heavy doors is the garde manger station, which offers a peek into Osteria’s culinary landscape —…
The chef who originally created the dish in the above snap — Bahia-style shrimp — is no longer cooking at the restaurant where it’s served, but his legacy lives on in bold fashion, thanks to this tropical, Brazilian-inspired bowl of fulfillment that’s throttled with punctuated flavors, fresh herbs and pronounced…
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 often bring some of their market’s choicest ingredients home with them and cook up a feast. Thumbprint jam cookies…
Back in early February, Amanda Faison, food editor at 5280 magazine, unleashed the news that Troy Guard, the chef/owner of TAG, TAG RAW BAR and TAG Burger Bar, would open a new Mexican restaurant, along with a bakery, in the Ballpark ‘hood. And while Guard will oversee the still-unnamed south-of-the-border…
TJ Hobbs Ghost Plate & Tap 800 18th Street 303-297-1738 www.ghostdenver.com This is part one of my interview with TJ Hobbs, chef of Ghost Plate & Tap; part two of our interview will run tomorrow. TJ Hobbs remembers rushing through dinner to watch The Simpsons. It’s not that his parents…
On Sunday, Cochon 555 arrives in Vail, pitting five Colorado chefs against one another in a pig-centric showdown, where one of those chefs will be crowned the “prince or princess of porc.” As a precursor to that swine smackdown, I started the process early, troughing through a plate of pork…
Here’s where the pig puns start: Two years ago, at the Ritz-Carlton in Denver, five Colorado chefs — Alex Seidel (Fruition and Fruition Farms); Lachlan MacKinnon-Patterson (Frasca Food & Wine); Kelly Liken (Restaurant Kelly Liken); Frank Bonanno (Bonanno Concepts); and Jennifer Jasinski (Rioja, Euclid Hall and Bistro Vendome) — went…
Just over two weeks ago, Gaetano’s, the long-standing newly remodeled Italian restaurant on the corner of 38th Avenue and Tejon, was nailed by a Ford Probe that careened through the sidewalk patio, breaking windows and causing the iconic restaurant, which has a string of bad luck when it comes to…
One of our food and drink categories in our Best of Denver issue, which will be published later this month, is best bakery, and over the weekend, several of us sampled the treats from this local bakery, which never fails to satisfy our sweet fetishes. Can you guess where I’m…
Cafe Society dished up four Guess Where? contests last week, ranging from a michelada the size of Mexico from El Tepehuan, to a platter of oysters, not from the sushi case at King Soopers, as one commenter quipped, but from Land of Sushi, to a “prego” burrito that just about…
¡Hola! It’s fun-day Friday, and with any luck, my weekend will include one of these: a gigantic michelada specked with salt and pepper, tart with lime, jolted with hot sauce and rimmed with salt. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer to…
Barrel-aged cocktails are here, there and everywhere, in bars, restaurants, wineries and tap houses. But this orange essence-rimmed barrel-aged drink, by virtue of its name alone — Satan’s (Curled) Whiskers — grabbed my attention…and was drained in seconds flat. Can you guess where I’m drinking? Special bonus: Anyone who gives…
Patxi Azpiroz Patxi’s Pizza 3455 South University Boulevard, Englewood; 303-783-2000 185 Steele Street; 303-331-1000 www.patxispizza.com This is part two of my interview with Patxi Azpiroz, exec chef/owner of Patxi’s Pizza; part one of our conversation ran yesterday. Favorite Denver restaurant(s) other than your own: I’m still exploring and trying all…
New restaurant and food concepts are conceived in all sorts of ways. Most owners and chefs spend months, years, even decades, slaving over the perfect idea, scribbling their dreams on napkins, their own bathroom walls, on coasters at the bar. But in the case of Chris Newell and his girlfriend…
In most cases, anything with the name “prego” in its title conjures up weird food aversions and compulsions of fourteen years ago, when I was, in fact, “prego” with a fat fetus who’s now a skinny teenager that insists on wearing shorts, even when there’s a foot of the snow…
Patxi Azpiroz Patxi’s Pizza 3455 South University Boulevard, Englewood; 303-783-2000 185 Steele Street; 303-331-1000 www.patxispizza.com This is part one of my interview with Patxi Azpiroz, exec chef/owner of Patxi’s Pizza; part two of our conversation will run tomorrow. Denver lays claim to an infinite number of pizza joints, but deep-dish…
“Fucking awesome!” That’s the emotional sentiment of Sean Kenyon, whose Denver speakeasy, Williams & Graham, just waltzed away the 2013 title of Cocktail Bar of the Year, a prestigious award bestowed on the cocktail cocoon by Nightclub & Bar Media Group, a bar, nightclub and lounge enterprise overseen by president…
Jeff Bauman and his brother, Marc, have closed Pig & Block Charcuterie, their small but mighty cured meat and butcher shop, directly next door to Old Major, that opened in October of 2011 in Highland. Jeff, who also pimped wine, dried pastas, a collection of salts, salumi and fresh meat,…
It doesn’t matter what I order at this Japanese restaurant — sushi, sashimi, udon or oysters — because there’s never a miss. Truth be told, every time I have the opportunity to go here, I’m more impressed than the time before. Can you guess where I’m eating? Special bonus: Anyone…
