Trix General Mills Rating: Two spoons out of four Cereal description: Puffed corn orbs in a variety of notably radioactive colors: a light green that would result in thousands of casualties if it was ever used on camouflaged uniforms, an orange that looks like a nugget of hellfire, a yellow…
Big Papa’s BBQ is about to get bigger. Andrew Besemer’s homegrown chain — which Jason Sheehan raved about a few years ago, earning himself a “This I Believe” slot raving about barbecue on National Public Radio — is about to get another link. Big Papa’s, which already has a store…
What you might have missed this week on Cafe Society…Jason Sheehan got people talking about the best barbecue in Denver. Have an opinion?We had a crush on cans for American Craft Beer Week. Check out our profiles of local breweries perfecting the art of canning craft beer.It was also World…
Here it is, halfway through the month of May, and we nearly forgot to tell you: May is National Hamburger Month. That’s right, the hamburger, and its sexier sibling, the cheeseburger, get an entire month devoted to their all-American virtues. Coincidentally, May also marks the eleventh anniversary of CityGrille, the…
Okay, so even though the name — Highland Micro-Market — clearly refers to a market on a miniature scale, I laughed out loud when I pulled up to the itsy-bitsy-teenie-weenie patio at Generous Servings Cooking Classes and Cafe, the site of the new Highland Micro-Market, or MiMa, which debuted yesterday…
It’s 1:30 in the morning and, regardless of what substance I may or may not be on, my stomach is yelling at me to eat. I scour my kitchen but finding nothing pre-made, stare at some beets, hoping they will miraculously become a meal. This is about the time when…
When Cebiche, the Peruvian restaurant at 2257 West 32nd Avenue, closed right after the start of the year, its phone message promised to announce a new location within a couple of weeks. Cebiche’s Sergio Iraola says he’s still looking for the perfect spot — and in the meantime, there’s some…
When Jason Sheehan checked in with Joe Vostrejs a couple of weeks ago, he had high hopes that the LoHi Steak Bar that’s moving into 3200 Tejon Street — the old home of North Star Brewery — would be open in June. He just didn’t know when in June. “We…
Chefs and restaurateurs in New York City (Jeffrey Chodorow, in particular) are likely breathing a collective sigh of relief at news that Frank Bruni, restaurant critic at the New York Times, is kicking his food beat to the curb to pimp his new memoir, Born Round: the Secret History of…
Don’t order in from the Denver Pizza Company tonight. Although that’s the purported business of The Bachelorette competitor Mark Huebner, described as a “pizza entrepreneur” from Denver in advance publicity for the show that kicks off Monday, there’s no such joint in town. Not yet. But then, it would be…
Robert Thompson’s Argyll, in the old Squealing Pig space at 2700 East Third Avenue, made its debut on April 30 with a slow roll-out. First there were dinners. Then, a few days later, lunch service was added. And this Saturday, Thompson and his crew will add two more services to…
Ah, Jolly Ranchers. Every person of a certain age who grew up in Colorado has a bit of hometown pride attached to the brand. Started in Golden by two locals in 1949, the company was sold to Hershey in 1996, though the factory that made the glossy candies here stuck…
If you were tuned in to The Rachel Ray Show this morning — and honestly, who wasn’t? — you probably caught the “snack time”segment, when she hands out a little something for her audience to munch on as the show continues. The snack this morning was from Udi’s here in…
I haven’t admitted this to a lot of people, but I recently returned from hanging with Mickey and the gang at Disneyland, which actually went better than i’d imagined it would. Save for the restaurants, which sucked, except for In-N-Out Burger, which simply sucks in prey, including my nine-year-old son…
I skid my brakes to a halt whenever I see a new restaurant or restaurant sign (which likely explains why I get flipped the bird more often than just about anyone I know). But otherwise I’d miss things, like the huge “Open Soon” banner hanging from the former Oliveto Cucina…
All aboard! Over the past few months a crew of chefs — “a band of misfits,” as Jamey Fader describes them, as remarkable for their appreciation of each other’s work as for their own considerable talents — have hosted a series of underground dinners for their biggest fans. The third…
The sandwich: Club Supreme What’s on it: Roast beef, turkey, Swiss cheese, bacon, mayo, lettuce, tomatoes, vinegar, oil and spices Where to get it: Jersey Mike’s Subs (555 Broadway, 303-825-1744) How much: $6.95 for a regular It was 1990, and I needed a job. Togo’s, the ubiquitous and well-loved California…
Jesse Morreale and his crew have close to a hundred positions to fill in their group of restaurants/bars — Mezcal, Tambien, Rockbar, La Rumba, Sketch and a “new location,” which we’re guessing is that big front room at the First Avenue Hotel, right in front of Sketch. So in the…
“Gastropub,” Leigh Jones said. “Really?” I asked. “No.” So she asked why, and I told her because I hate the term “gastropub” — seriously loathed it. It reeks of pretension, of culinary gamesmanship. To me, calling your place a “gastropub” is just a way of lowering expectations and admitting that…
20th Street Cafe is the polar opposite of a gastropub: It’s a working-class diner serving the simplest and most historic of restaurant foods with nothing more than Cokes, coffees and mugs of green tea to drink. It’s what restaurants were like before dining out became a big-time business and restaurants…
The second outpost of Mona’s, the breakfast and lunch joint at 141 South Broadway whose corned beef hash generated a Westword Best of Denver award, has expanded its hours to include dinner and carousing. That makes two late-night neighborhood spots for Garen and Linda Austin, the husband-and-wife team who recently…
Because nothing in the blog world ever really dies until it’s been milked of every erg of usefulness or grim humor, may I humbly present this: The letter that the Grey Poupon people actually sent to President Barack Obama (and copied to me) in response to the teacup tsunami caused…
