Restaurants

Nine new spots debuted on the culinary scene this week, including one that serves rainbow-hued xiao long bao.

Critics said the bill would harm some of the employees and small businesses it sought to help.

“Fuck all the rules and make the stuff that everybody wants to eat.”

Punch Bowl Social founder Robert Thompson is behind this new brand that aims to capitalize on the growing popularity of pickleball.

New owner Mike Rossi is a family friend of the Sanninos and plans to reopen the eatery in April.

Owner Joe Duong grew up in Nha Trang, a famous coastal and fishing city in Vietnam.

Nearly twenty bars and restaurants debuted during the second month of the year, and the list includes many familiar names.

Nearly two years since the project began, the latest addition from Lotus Concepts will debut with a new, more upscale menu from chef Johnny Curiel.

Inspired by his love for making handmade pasta at home, owner Bill Miner is bringing a new menu to his retail shop and deli.

The Friar’s Fork, which is housed in a decommissioned adobe church, serves upscale Italian fare on par with the offerings in bigger cities.

There’s also a new coffee option in Cap Hill…

The dining scene action this week includes a 24/7 Mexican drive-thru swap, the debut of Pizzeria Alberico in Boulder and more.

Over a decade after it debuted, the original Pizzeria Locale has been refreshed and rebranded by the award-winning Frasca Hospitality Group.

After shutting down his brick-and-mortar last year, owner Jessie Rayford quickly realized that retirement wasn’t for him.

Owner Maria Rangel worked on an ambulance for years before deciding to launch her own business, inspired by a recipe from her mother-in-law.

Originally founded by Jim Cohen and most recently operated by Jeff Osaka, the eatery has been a staple. Its last day is February 25.

The best pizza is often the one that’s there when a sudden need for carbs and cheese hits.

The menu from chef Duncan Holmes at this new RiNo eatery is Scandanavian-inspired and includes nods to the now-closed Call.

“We’ve had students from all over the world.”

Sweet!

The hearing was as long as most restaurant shifts!

“The whole goal of what we are doing is to support the native food system.”