The end of August and beginning of September are pure murder in the restaurant industry. Diners are sick of summer and waiting for the first chill of autumn. Seasonal menus are growing stale, business is glacial when there’s any at all. In the kitchens, the end of summer is just…
A few things that are good early in the morning: breakfast burritos, blow jobs, strong coffee, forgiveness for last night’s sins, that first cigarette of the day and banana lumpia from Tropical Grill. I’m not going to say which of these is my favorite, which I cannot live without. But…
College was a very intoxicating time for me, as it was for many people I know, especially my brethren who went to Big Ten universities in small, liberal Midwestern towns like Champaign, Illinois; Ann Arbor, Michigan; and Madison, Wisconsin. But my time in Iowa City was different. When I showed…
I’d forgotten just how much I liked Isle of Singapore. It had been years since I’d been there, years since I’d given the place much more than a passing thought. And yet, stepping back inside after a long absence, Laura and I immediately recalled every detail of our meals there…
A few things that are good early in the morning: breakfast burritos, blow jobs, strong coffee, forgiveness for last night’s sins, that first cigarette of the day and banana lumpia from Tropical Grill… I love banana lumpia. Love, love, love. And in particular, I love banana lumpia when it’s made…
With the memory of that excellent roasted chicken at Palettes (see review) still fresh, what should I find waiting for me back at the office? The long overdue confirmation that Kevin Taylor will indeed be taking over the old Theatre Cafe space in the Denver Performing Arts Complex and turning…
In the food world, a war has long been waged over what, exactly, it is that cooks and chefs produce. In the galleys and the prep kitchens, on the hot lines and in the bars after work, there have been discussions, arguments, names called, the occasional punch thrown; outside this…
There are a few things that I know for sure, and one is that I’m not hip. When I was younger, I thought I was, and/or tried to be, but now I know for sure that I’m not hip, that I’ve never been hip, and that no amount of trying…
This is how utterly shitfaced our bartender is: He’s considerably more drunk than I am, and I’m in 1:30-a.m., slumped-over-the-bar, double-fisting-PBRs kind of shape. But I’m happy, and so is he. I can tell from the way he grins and laughs every time he over-pours one of Darren’s whiskey and…
Kevin Taylor has a big restaurant empire that has occasionally shrunk to a smaller restaurant empire, with closures both temporary (Palettes, the restaurant that reopened last year in the Denver Art Museum; see review) and permanent, but he’s now back in an expansionist mode. Jim Sullivan knows all about boom-and-bust…
I’ve always had trouble with holidays. I don’t like the pressure, the expectations; I’m just bad at them. One of the many reasons I took such comfort in the restaurant business was because holidays really didn’t exist within its cloisters. Cooks cook while the rest of the world celebrates —…
Rebecca Weitzman, chef at the fantastic Cafe Star (3201 East Colfax Avenue) and supreme overseer of the fine-dining portion of Colfax’s restaurant revolution, has just announced that she’s quitting our little corner of paradise at the end of the month. She’s heading for New York City — still the hot…
I have a very simple policy about eating meals while drinking: I don’t. Not, at least, when my goals for the night include over-inebriation. Snacks and appetizers? Fine. But big, juicy bacon cheeseburgers with jalapeño cream cheese and a side of fries? Sweet Christ, never while boozing, and never, ever…
I’m a sucker for fish, which I like watching (tank), catching (fly) and eating (raw). But I don’t eat what I catch, nor do I enjoy seeing fish that I’ll soon be served being taken out of a tank. As with beef — I don’t adopt the cows I’ll later…
Some days I want to eat chicken feet. I want tripe and trotters, crispy fried intestine and all the assorted culinary weirdness that makes the world go ’round. I would be just as bored with cheeseburgers every day as someone living in, say, Addis Ababa would be with nothing but…
I’ve never gotten over my instinctive dislike of traditional holidays, and instead make up my own — personal, private mileposts on the calendar with their own rituals and rites of observation, celebrated mostly alone. One such holiday landed on the Thursday right before Labor Day weekend: New Phone Book Day…
An ode, a lament: That’s what it says on the menu, on the wall, on the chalkboards and on the website that City, O’ City shares with WaterCourse Foods, the restaurant that used to be in this Capitol Hill space. An ode, a lament — to Denver and its people,…
It was real easy to find Biker Jim’s Gourmet Dogs. Even if I didn’t know where it was, even if I hadn’t been there plenty of times before, even if I hadn’t had the slightest clue, it would’ve been easy to find. All I had to do was look for…
The Photo Atlas is already into its second or third song by the time I get to the Marquis Theater (2009 Larimer Street). Adam Lancaster, who runs Morning After Records, the band’s label, meets me out front. We head straight for the bar and order two of the club’s signature…
Ooh la la! When I first moved back to Denver from New York, I spent a lot of time at Bistro Adde Brewster’s, the Cherry Creek hot spot run by Adde Bjorkland and Duey Kratzer, now the proprietor of Mondo Vino. I had too many exceedingly wild nights there and…
Since I just reviewed city-o-city, which opened early this year in the original home of WaterCourse Foods, it seemed an appropriate time to check out what the new WaterCourse has to offer. First things first: The restaurant, which took over the space formerly occupied by the New York on 17th…
When I walked through the door of City, O’ City the first time, late in the evening on a Saturday when the joint was in full hipster-utopian swing, I thought only of how immediately comfortable I found its spare décor, widely-spaced tables, high-backed booths and long bar; how buzzing and…
