Morning at Mama’s Cafe is all business. Eggs and more eggs, pancakes and waffles, toast and toast and toast. The kitchen is tiny, a steel box full of line cooks and fire, with room for one guy to work comfortably, two if they’re close as ballet partners. Put three in…
Chef Lachlan Mackinnon-Patterson has won a lot of awards, most of them for Frasca, the restaurant he owns in Boulder with partner Bobby Stuckey. The one honor he doesn’t yet have? An Emmy. And maybe that’s what he was working toward when I caught him on my TV at three…
I planned a girls’ weekend up in Beaver Creek when I doubted the Rockies would even make the playoffs, let alone the World Series. So the last Saturday in October, there we were in the mountains, hunting for a place to watch game three. First we tried E-Town, but between…
During the two-plus years I’ve lived in Denver, I’ve watched the menu at Atomic Cowboy (3237 East Colfax Avenue) transform from a one-page leaflet offering mini-corn-dog nugs and potent garlic fries to an impressive array of American-meets-Southwestern options (including some of the richest mac-and-cheese in town); I’ve watched Tuesday nights…
Tom’s Diner holds a special spot in the pantheon of Denver’s 24-hour dives, a special spot in the hearts and bellies of the cops who police it, the night creatures who haunt it, the off-duty strippers, cabbies, hookers and bartenders who frequent it. It’s not every place that can get…
When I was talking with Tom Ryan for my review of Smashburger, he told me that Icon Burger — the classic burger joint at 2755 Dagny Way in Lafayette that was the first burger property picked up by Cervantes Capital — will soon be shut down and turned into a…
Across from me, a man is talking movies with his obviously hung-over, obviously completely disinterested girlfriend. He’s talking almost exclusively about the oeuvre of John Cusack — from his early work with Savage Steve Holland (whom this man incorrectly identifies as John Hughes) to his later work in movies like…
And the Lord spake unto Moses and Aaron, saying unto them, speak unto the Children of Israel, saying, These are the beasts which ye shall eat among all the beasts that are on the earth. Whatsoever parteth the hoof, and is clovenfooted, and cheweth the cud, among the beasts, that…
Last week, Osteria Marco opened for a party of friends anxious to see what Frank Bonanno had done with the old Del Mar Crab House space at 1453 Larimer Street and, specifically, whether he’d gotten the dead fish smell out of the place. The good news is, yes, he did…
As a closet Real World junkie, I was excited to visit Theorie. I’d watched The Real World: Denver and was dying to see what the new owners had done with the building that housed the show. And I heard they’d done plenty, renovating the joint from top to bottom —…
There’s something to be said for an almost-empty bar. Actually, there’s a lot to be said for it. For me, the benefits begin with being able to belly up, a privilege I enjoy on more than one visit to Dixons Downtown Grill (1610 16th Street). As any barfly will tell…
For this week’s review of Culver’s and Smashburger (see review), I ate a lot of cheeseburgers, the foundation of the American fast-food comfort canon. And then I headed to Sushi Den, where I ate a lot of sushi — the foundation of the Japanese fast-food comfort canon. Sushi is simplicity…
Bill Ward, the club guy behind Slim 7 at 1443 Larimer Street and owner of Denver’s new, and until recently unnamed, pizza restaurant in the alley between 14th and 15th streets on Larimer Square, has finally settled on a moniker: the Pie Hole. Ward had been fighting for his right…
When a half-pound of ground, nicely fatty Angus beef is whacked onto the hot steel, it produces a flood of meat juice that caramelizes instantly into a crispy halo of blood and fat around the edge of the burger. It’s like meat candy, the delicacy you lose when a burger…
It begins with a cheese plate. One large cube of Point Reyes blue cheese, well marbled with veins of blue-green mold, nicely cut. A small bunch of grapes. A single breadstick dusted with sea salt and black Tasmanian pepper. A little balsamic vinegar. The elements are laid out in a…
Sushi Den is one of a handful of restaurants in Denver that never disappoint. I’ve never had a bad waiter, meal or evening there. And I guess most everyone in Denver agrees, because when I went to Sushi Den one recent Saturday night, the place was packed to the gills…
It’s been almost ten years since I last puked. Ten years without a flu vomit, a binge-drinking barf or even so much as a little spit-up. I used to be very proud of this — of the fact that on my 21st birthday, I drank 21 shots in two hours…
Hotel work, for some chefs, is like a retreat. Because of the size of the staff, the hours are generally more kind (not shorter, necessarily, but allowing for actual vacations and days off). The kitchens are enormous — single departments (pastry, garde-manger) taking up as much space as is sometimes…
Never mind that I’ve spent the last three hours in the kitchen with Ian, O’s chef de cuisine and the mad scientist responsible for this cheese plate. Never mind that I’ve followed every step in its construction, been in on the testing and tasting, watched him make caviar out of…
I drink champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise I never touch it — unless I’m thirsty. — Lilly…
Brian Sifferman has had a rough couple of years. Brought in for the opening of Corridor 44 (see review), he’s the last member of the original team left, the one who’s survived every cull, every shift in direction, every bad night, week and month. Now he’s not only the manager,…
What would Britney do? At one time, she was the biggest pop star on the planet; now her name is just another term for vagina (when used in a sentence: “Her skirt was so short, when she bent over I saw her Britney”). One day, in a silent protest of…
