Sad news in northwest Denver. On July 31, North Star Brewing Company, the restaurant, bar and microbrewery at 3200 Tejon Street, pulled its last pint. As of Friday morning, Kyle Carstens’s beer-and-tater-tot joint was dark, the shades pulled on all the windows, the neon off. I’d called the place twice…
This spot sets itself up as one of those straight-outta-the-boroughs New York pizza joints the minute you walk through the door, and even before that, the minute you hear the name: Brooklyn M.C.’s Pizzeria. Like a fat kid picked on his whole life, suddenly coming back, junior year of high…
When I first noticed the sign for Mile High Vienna Beef, painted on the red-brick side of a storefront at Third and Santa Fe, I almost inadvertently steered my car into the building. My love of Vienna Beef is storied and strong, and the notion of a purveyor of such…
We miss American Costume Company, our go-to spot for all our party and costume needs until the longtime LoDo business closed its doors last year. But we’re optimistic about what’s happening to its former home. After many, many months of renovation, it looks like the Blake Street Vault will be…
Two weeks ago, we made the sad discovery on a sweltering Monday that Moon Time, Westword’s regular watering hole at 846 Broadway, was closed — reportedly for HVAC work. And the job must not be going too well, because a sign still on the door today notes that Moon Time…
Cocoa Krispies Choconilla Kellogg’s Rating: Two and a half spoons out of four Cereal description: Puffed rice kernels — half of them a deep brown, the rest a light tan color. The latter are identical in hue to standard Rice Krispies, which aren’t vanilla-flavored. So what gives? Couldn’t spring for…
Jason Sheehan is no fan of Hell’s Kitchen, but he watches it. And now he’s playing it, as he describes here. Now on to the final week: Here’s a sampling of my old kitchen playlists. Bear in mind that my time on the line is now far enough in the…
We found this mysterious pack of Wild Cherry M&M’s tucked away in the wrong box at our local Walgreens. There didn’t seem to be a display of them, and a search for like packages proved fruitless. We also haven’t run across them in any other stores, leaving us wondering about…
Brasserie Felix just opened at 3901 Tennyson Street, and it’s exactly what owners owners Danielle Diller and Gilles Fabre promised: a solidly 2/3 brasserie, offering two meals a day plus brunches on the weekends. That’s just the latest French place ot open. Over at 375 South Pearl Street, Café Etoile…
Like everyone else in the world, I am a big fan of potato chips – particularly Lay’s, especially since they started doing all their chips in non-trans-fat sunflower oil, which gives them a kind of smoothly nutty flavor that I find completely addictive. This week, when I went to my…
Three things to enjoy on a hot summer night at Marco’s Coal-Fired Pizza on Larimer Street: The excellent, thin-crust pizza, the very powerful air-conditioning, and a good view of the incredible changes on this 2100 block of what was once Denver’s skid row. Sure, there are still pawn shops, but…
The first time I saw Keegan Gerhard, it was on TV. That was also the second place I saw him. And the tenth, fiftieth and hundredth. Given Gerhard’s ubiquitous star status, there was a time — like, right up until last week, maybe — when a man (like me) could’ve…
After my time at D Bar Desserts, I wanted to revisit another dessert bar. One major problem: Though Denver has seen a few dedicated dessert bars open, it has also seen just about all of them close soon after. Remember Emogene and how fast that nascent chain tanked? Though the…
Mick Rosacci’s favorite sandwich at Tony’s Market, where he is head chef, is the Italian Sub, which comes with mortadella, capicola, two kinds of salami, provolone, oil, vinegar, lettuce, tomato and peppers on artisan bread. “That one makes me crazy!” he says. But like a lot of people, Mick has…
Earlier this week, a jalapeno pepper in southwest Colorado tested positive for salmonella. That finding gave particular weight to the testimony that Representative Diana DeGette, vice-chair of the Committee on Energy and Commerce, gave today before the House Agriculture Subcommittee on Horticulture and Organic Agriculture at a hearing to discuss…
The first time I saw Keegan Gerhard in person was at the James Beard Awards in early June. He was cooking the final course for the awards dinner — a dessert, natch, of smoked cherries and chocolate that involved super-call scotch as a main ingredient — and because my table…
There’s sad news on Market Street — and it’s not the closing of Buca de Beppo. No, six blocks away at 2019 Market, the space occupied by Mori Japanese Restaurant is flying a rain-soaked, “temporarily closed for renovation” sign. More telling, though is the sign on the other side of…
Just heard from Leigh Jones regarding Jonesy’s EatBar, which took over the space that once held her Dish Bistro at 400 East 20th Avenue. While Dish was definitely a bistro — a small, informal restaurant serving wine — Jones says the new joint is absolutely a gastropub: a neighborhood bar…
Yes, Jen Jasinski’s segment on The Early Show was on awfully early — 6:30 a.m. last Saturday, July 26, when the Rioja/Bistro Vendome chef/owner was cooking live in the New York studio of the CBS show. But better late than never — because you can still catch Chef Jen in…
Dear Lachlan Mackinnon-Patterson, I’ve heard you are a great chef, and that your restaurant, Frasca (1738 Pearl Street, Boulder), is awesome. But it is unlikely I will get to Boulder anytime soon –and even if I did, my budget at the moment doesn’t allow for a lot of fancy stuff…
CVVC Virus Report, 7/25/08: The Center for Viral Video Control has reported that this video (shown after the jump) has been responsible for the sudden cranial detonation of approximately 90% of the population of the North American continent. Unconfirmed reports have the video (in translated form) already appearing in Central…
Cocoa Puffs Combos General Mills Rating: Two and a half spoons out of four Cereal description: Whole corn grain and corn meal inflated into uniform orbs — half of them a pleasant light brown that visually says “chocolate,” the rest a light tan hue that, well, doesn’t. Vanilla is so…
