Reader: What Go-To Restaurant Will Go Next?
El Tepehuan just announced that it will close on December 31.
El Tepehuan just announced that it will close on December 31.
We reported over two dozen additions to the scene last month.
A team of longtime restaurant pros are behind the refresh, which will include a new deli counter and sandwich menu.
It has also hired Matt Husted, the former director of hospitality and partner at Id Est Hospitality, the group behind Michelin-starred BrutÁ¸ and the Wolf’s Tailor, to oversee all brewpubs.
The original Brewery Bar opened in the old Tivoli Brewery in 1954 and moved to Kalamath in 1974, while the Lone Tree outpost debuted in 2003.
The cannabidiol-infused coffee provides the benefits of caffeine without the jittery side effects.
The business was founded in Vermont in 2010, but it moved its operation to Denver two years ago.
Fate led to an unexpected expansion opportunity for this family-run business that will soon have an outpost in Parker as well.
The owner of Decadent Dough has decorated cookies for the likes of Dua Lipa, Demi Lavato, Travis Scott and Lizzo.
“I think a little brewery in Denver winning best sour beer in Europe is pretty cool.”
“They’ve made their moms proud,” the publication writes.
We’ve rounded up the most delicious options for a memorable gift from local businesses.
Diane Schaefer (now Lomonaco) was 24, pregnant, and driving a school bus when she opened Café Nepenthes in 1976 with her husband, Stan Schaefer, and two other business partners.
Jose Corral founded the business in 1978 and it has been run by his wife, Graciela, since 1987, after he tragically passed away in a car accident.
“Customers are having a lot of fun with it. The number-one print so far is people’s dogs.”
Tom kha wontons and duck rolls are among the highlights from our recent dining adventures.
Five spots debuted, including two bakeries, but we also said goodbye to Tom’s Starlight and the Burrito Company on Santa Fe.
While it’s the end of this chapter for chef An Nguyen, whose parents owned New Saigon until 2017, it’s also a new beginning.
The team used 300 pounds of flour, 200 pounds of sugar and molasses, 100 pounds of candy, and 50 pounds of shredded coconut “snow” for the project.
Our annual celebration of the city’s bar scene highlights watering holes from across the metro area, ranging from dives to upscale cocktail lounges.
Popular items include cinnamon rolls with vanilla custard in the center and Mormor’s (“Grandma’s”) Apple Cake.
From Longmont to California and back, Anna Nguyen is making a return to her roots with this weekend-only bakery.