For a few days late last summer, Ian Kleinman, Denver’s Willy Wonka double — and the founder of the Inventing Room, a catering company that centers around magical, mystical, molecular marvels — took over the dining room at Table 6, where he morphed the rusticated space into a doughnut paradise,…
For years, the woman who recently acquired this bare-bones taqueria, where soap operas in Spanish blare from the television, has operated a popular food cart, which really comes to life late at night. The cart is still doing a solid business, but rather than inhaling your tacos in the parking…
Boulder-based Glacier Ice Cream & Gelato, which landed a spot on Forbes Traveler’s America’s Best Ice Cream list in 2008 (and has amassed dozens of additional accolades ever since), is opening in Englewood, in February, at Kent Place, the new retail and loft development at University and Hampden that also…
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. Christopher Weir, the…
So many margaritas, so little time. This one, in the above snap, however, is easily one of my favorite mezcal-based cocktails, its smokiness intensified by specks of jalapeño. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer to the week’s Guess Where posts is…
Could Korean be the next fast-casual concept in Denver — and beyond? Quite possibly, especially if it’s Bop & Gogi, which, like Chipotle and a whole slew of other quick — but not fast-food — cuisine concepts, is the kind of joint that ballyhoos good grub, at affordable prices, in…
The writing was on the wall, says Joe Freemond, the soon-to-be-former executive chef of Cellar Wine Bar, which lost three of its kitchen staffers last week — Freemond included — after what the chef describes as a “long list of problems” that the owners, including Brian Delgado, refused to address…
I went here to get my fried chicken fix, but it turns out that Monday is two-for-one burger day, so I got two of those instead (one for me; one for the guy on the corner). It’s a beast of a burger, but its size isn’t the only thing that…
If you’re Mark DeNittis, you don’t wallow in pig shit when the USDA pulls the pork from underneath your livelihood. Instead, you pick yourself up, eat a sausage or ten (and porchetta, to boot) and map out a future that brings you back to what you love most: the classroom…
Oh, pho the love of noodles! Denver’s culinary landscape, as several industry insiders noted in my comprehensive trend piece that ran a few weeks ago, is stamped — liberally — with pho cafes, and now, as we start the New Year, there’s yet another new pho parlor, which, if the…
Cafe Society served up a half-dozen Guess Where? posts over the holidays, including everything from a yet-to-be-identified plate of banana bread French toast from a suburban breakfast and lunch joint, to a handful of liquid assets — a super-sugary cocktail named after an emoticon from Tom’s Urban 24 and a…
We had our mouths full in 2012 — so full, in fact, that we’re still chewing on the culinary headlines that made news over the last twelve months. We witnessed the demise of a restaurant that had survived more than sixty years; applauded the soaring resurrection of another; dropped our…
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…
Finding feijoada in this city is no easy task. The national dish of Brazil, a thick, inky South American stew — almost like a cassoulet — stocked with black beans, garlic, sausage and other animal flesh, is available at Cafe Brazil, and, once a week, on Saturday, you could also…
When it comes to breakfast, I’m an eggs Benedict kind of girl, but every once in a while, I’ll expand my repertoire, which I did at this suburban breakfast and lunch cafe, forgoing my usual order for a plate of banana bread French toast festooned with fresh strawberries. Can you…
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…
New Year’s Eve, says Lance Barto, the executive chef of Central Bistro & Bar, was a smash hit. “We had a maxed-out dining room that rocked out, everyone had fun, and we had a great service.” Inexplicably, it would be the last service that Barto would spearhead at the Highland…
Denver foodniks have a lot to look forward to in 2013, including the arrival of several new restaurants: Beast + Bottle from Paul Reilly; Old Major from Justin Brunson; new outposts of Root Down, Elway’s and Udi’s at DIA; a mystery concept on South Pearl Street from the Wynkoop/Breckenridge owners;…
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…
