It was the first seriously hot day of the year, maybe the second. Outside, the whole world smelled like cherry blossoms and living earth. I had the speakers on the computer turned down low and Tom Waits was singing You Can Never Hold Back Spring. It was that kind of…
I was having dinner with two friends — one who was attempting a wise quasi-diet by never cleaning a plate, the other who, like me, ate every scrap of everything she liked and burned the excess calories by viciously mocking anything she didn’t. Together, the three of us had worked…
There are many voices at the restaurant-reviewing table these days, not all of them professional. And Tula, perhaps more than any other place in town, has both profited and suffered from this new blog/message board/MySpace world, where everyone believes they get a say. Right now, the three top reviews for…
As promised in this week’s Bite Me, here’s the full text of Lili Bjorklund’s review of La Sandia from the student newspaper at Graland. Bear in mind that though she may come from a restaurant family (her parents are Adde Bjorklund and Halleh Hessami, who used to own Bistro Adde…
Not everyone is comforted by mashed potatoes and big bowls of pasta. Some people like pad thai. Some people like sushi. Some people (though not me) are comforted by piles of truffle-scented shoestring fries. This board is comfort food for the well-traveled, the very well-fed, the occasionally heartbroken. It’s a…
La Sandía is an absolutely beautiful restaurant. It hits that magic balance between light and dark, design and open space, and it seems to glow. In the middle of Stapleton, where everything is new and aloof and distant — all hard surfaces, right angles, mercilessly focus-grouped corporate logos, and clean…
Zengo has always been the weird cousin in the Richard Sandoval restaurant family, the guy with his shirt unbuttoned a little too low, his breath smelling of sweet wine and peppermints, the relative who — if you had to pick someone — would be the relative most likely to have…
Because Richard Sandoval has so many restaurants to keep track of, because he is one of those multi-unit chefs who seems driven to collect addresses the way some kids collect baseball cards, he has no day-to-day control over his properties. He sets a concept, writes a menu, staffs up with…
There are seventeen items on the menu at Montecito. Today there are seventeen items. That might change tomorrow, next week. And those seventeen items involve about ninety ingredients (a rough guess, because I’m making a lot of assumptions on prep and construction) that are stashed in the restaurant’s pantry, in…
My buddy Gracie and I were sitting at the end of the bar, drinking whiskey and talking about Kurt Vonnegut. Gracie is a beer snob, a Rust Belt kid like me in town for some computer conference; he’s also incredibly well-read and a Vonnegut fan. I’d made some passing mention…
Chef Adam Mali’s also a floorwalker, which bothered me a little. When I see a chef working the room, shaking hands, making nice with the customers, all I can think is that with him on the floor loving up the crowd, who’s in the galley watching my agnolotti or expo-ing…
Where I grew up, in upstate New York, there was no Mexican food. No tacos. No burritos. Just a Taco Bell down on Ridge Road (which did not count at all) and a few square feet of shelf space at Wegman’s dedicated to Latino foods: a couple bags of stale…
Rosie’s Diner 14061 East Iliff Avenue, Aurora 303-752-3663 www.rosies-diner.com I have never been a morning person. Most days, it would take a major crisis to get me out of bed before 10 a.m. And if I’ve had a late night, a rough night or been forced to self-medicate with black-cherry…
Okay, so the last place I ever expected to find a fantastic sandwich was at Montecito — the new restaurant from the Master family, open since December at 1120 East Sixth Avenue. Some great fish? Yes. Great apps? Absolutely — and constantly being tinkered with by chef Adam Mali. And…
Estillo Mexicano—those were the magic words at Tacos D.F. Mexican style: just spice and meat—rough-chopped grilled steak, marinated in God knows what, with caramelized onions in the case of the asada, and naked chopped pork, redolent of char for the carnitas. If you had to gussy up the tacos, there…
Via has had a tough run. In the summer of 2005, it took over the former home of Brasserie Rouge, whose sudden death is still spoken of in hushed tones by those in the industry — no doubt for fear of bottom-feeding lawyers overhearing the stories and then trying to…
The week after the Best of Denver 2007 is the perfect time to revisit Chama for a Second Helping. Why? Because at Chama, chef Sean Yontz proves that coming in second is not a bad thing. Chama has been a perennial runner-up since it opened almost eighteen months ago (“Dirty…
That’s when James Mazzio left Colorado for Chicago, where he took on a chef’s gig for a restaurant that didn’t yet exist and spent a year waiting for its owner to get his shit together before giving up and coming home. And then what line did he walk onto? Via’s—with…
In the next Bite Me, you can read all about the rest of the Best of Denver. But in the meantime, I have a major correction on the Best Free Chips and Salsa. I gave the award to Los Carboncitos, which definitely has the Best Free Salsa. Just one problem:…
We can’t do this anymore.” “We can. I know we can make this work.” “We can’t. This has been a problem for too long.” I sighed. “Look. We’re both smart people. We’re college-educated grownups.” “Well, one of us is, anyway.” “We can figure this out.” Laura crossed her arms and…
Let’s agree from the start that no new incarnation of Lucile’s will ever compare with the first at 2124 14th Street in Boulder. The original has a kind of magic, a musty, irregular charm that can only be earned, never bought. That said, the Denver Lucile’s has only improved since…
At the end of a good night, I often have more takeout stacked in the front seat of my car than I can carry up the stairs in a single trip. Some of my to-go compulsion is work-related. When I need to know exactly what ingredients were in the ravioli,…
