Steve Crecelius Panzano, at your service Word is out on the third annual Denver Restaurant Week, February 24-March 7. The culinary celebration has boomed from 83 restaurants the first year to 125 last year to 150 this year. All are offering multi-course dinners for $52.80 for two ($26.40 for one),…
In my year-end roundup, I shared my shock that Windows Cafe — the all-veggie, pan-Asian eatery that had opened in the embattled 12200 East Cornell space in Aurora that had already swallowed the likes of Maruti Narayan’s, Denver Woodlands and Boudreaux’s Bayou Buffet — was still open. As it turns…
There’s almost nothing in the world I love as much as a plate of pancakes. My wife, a good book, that first cigarette in the morning, and driving fast on desert highways with no cops in sight — they all edge out pancakes, but not by much. Pancakes are definitely…
Before it opened, Snooze seemed like one of the greatest ideas in the world — a hip, eclectic downtown breakfast bar with fancy pancakes, a jumped-up menu of comfort classics and incredible late-night hours on the weekends. A place where we could get bacon and eggs at 3 a.m. and…
Toast is the greatest breakfast bar in the world. Am I being a bit hyperbolic here? Yes. I know I shouldn’t say it’s the best in the world because I haven’t yet been everywhere in the world. I shouldn’t even say it’s the best in Colorado because it’s conceivable that…
I’d been to John Holly’s Asian Bistro before. Several times. Since it opened three years ago, I’ve eaten in the slick, smooth dining room, waited in the entry for takeout orders of Yushan pork, steamed vegetables and sushi. But I never thought about reviewing the place until I spoke with…
Sitting in a strip mall in southeast Denver, Palace is surrounded by RV dealerships, bars that start serving at 7 a.m., used-car lots and dry cleaners. In this neighborhood, a good diner would not be shocking, nor would a couple of burrito places, maybe a decent joint for barbecue or…
Late word from Greg Goldfogel over at Ristorante Amore in Cherry Creek, who took possession of the former Sambuca address at 1320 15th Street (shown above) after New Year’s Eve. Goldfogel had already started a massive turn-around of the space (redoing the bar, tearing up floors, re-covering or replacing most…
There are some restaurants where the world does not intrude — rooms where time does not pass, weather does not change, current events go unnoted. Often inadvertently, these restaurants have successfully stopped time — a trick that mad scientists and evil super-geniuses have been attempting since forever with dark matter…
I love some restaurants (like Pho Saigon, reviewed on page 39) because of the way time stops just inside the front door. I love other restaurants for the way they predict the future. And then there are places like Pho 79, which are all about the moment, this meal. Pho…
There are some restaurants where the world does not intrude — rooms where time does not pass, weather does not change, current events go unnoted. Often inadvertently, these restaurants have successfully stopped time — a trick that mad scientists and evil super-geniuses have been attempting since forever with dark matter…
This has been a helluva year for restaurants, full of adventures and tragedies, good times and bad. Although the rest of the economy continued to bump along, the restaurant economy picked up in a big way — and for reasons that no one has yet been able to adequately explain…
At the Palace Arms, I could easily spend two, maybe three thousand dollars on dinner without feeling cheated. A thousand dollars on the appetizer course alone. Another twelve hundred on a bottle of vintage bubbly wine. A couple hundred on soup, an entree and dessert. If I really wanted to…
If you want a taste of the luxe life and can’t afford a meal at the Palace Arms, what do you do? You go to the Brown Palace’s Churchill Bar, where you can experience many of the amenities available next door, at a slightly more reasonable price. The menu offers…
Excess—that’s what I love about the Palace Arms. And not just plain excess. Not cheap, tawdry, modern excess but classy, well-aged and dignified excess. The kind of excess that almost demands you don an ascot and monocle before partaking. And yet, there is no credit check at the door, no…
Like any American chef (current or former), I’ve had a love/hate relationship with France for a long time. Before I knew enough to know better, I hated the country for producing some of the white-toqued, chain-smoking, red-faced bastards who trained me — guys who bigfooted their way through the kitchen,…
Under the command of chef Eric Roeder, Bistro Vendome did some French dishes better than any other place in town: steak frites, sauces of all description. But brunch was always the best reason for visiting Vendome, and even though Roeder is gone and the restaurant is now firmly in the…
Like any American chef (current or former), I’ve had a love/hate relationship with France for a long time. Before I knew enough to know better, I hated the country for producing some of the white-toqued, chain-smoking, red-faced bastards who trained me — guys who bigfooted their way through the kitchen,…
Only in Denver. Certain things — Crocs, Mayor John Hickenlooper, Elway’s steakhouse — could only come out of Colorado. Others, like 99-cent strip-mall sushi and Western states hockey, seem anachronistic, yet flourish here regardless. But I’ve been a lot of places and seen a lot of things. And while I’m…
Different kind of neighborhood, different kind of neighborhood restaurant. While Cowbobas (see review, page 55) is all about feeding the locals what they want, so is Elway’s. And chef Tyler Wiard and his crew have put together a new menu that speaks right to the primal needs of Cherry Creekers:…
Crocs, Mayor John Hickenlooper, Elway’s steakhouse — could only come out of Colorado. Others, like 99-cent strip-mall sushi and Western states hockey, seem anachronistic in this state, yet flourish here regardless. But I’ve been a lot of places and seen a lot of things. And while I’m thinking hard, I…
Chefs and restaurant owners are competitive animals by nature and disposition. Not Iron Chef, cooking-contest competitive — not just lighted-stage, rule-book and panel-of-judges competitive — but seriously, almost compulsively, knock-down, drag-out Thunderdome bloodthirsty. In a successful restaurant, there’s no room for sentiment or surrender (except on the menu). And in…
