Restaurants

Erik Carballo’s Puerto Rican food truck appeared on Diners, Drive-Ins, and Dives in 2020 and two years ago, he added a second venture.

Choza is a new addition to the Broomfield location of 3 Margaritas, a small chain started by owner Jesus “Chuy” Gutierrez’s uncles.

“While we started out strong, our guest numbers decreased over the past two years while food expenses and labor costs skyrocketed.”

You can feast on plant-based takes on everything from burgers and hot dogs to empanadas and sushi in the Mile High.

Founded by former Vesta chef Nick Kayser, its name sparked a lawsuit from the Edible Beats group, which includes Root Down and Vital Root.

After moving out of Max Taps in Centennial last year, owner Jessie Rayford is ready to bring his Cajun eats back in a new location.

More than 100 vendors will offer discounts, secret menu items, special collaborations and more starting Sunday, April 28.

“It’s almost like we’re scrolling through our life.”

The business started as a pandemic pop-up and was known for its Funky Friday pizza parties and stellar breakfast sandwiches.

From Spinelli’s and Honey Hill Cafe in Park Hill to Carm & Gia near the Stanley Marketplace, this route is lined with tempting options.

Other fresh additions to the scene include BrewDog Denver and the return of TAG Burger Bar.

Fans of Honey Butter Chicken Biscuits, take note.

Owner Nicholas Lee is originally from Honolulu and now slings Loco Moco, kalbi short ribs, chicken katsu and more in the Mile High.

“The whole restaurant industry has changed,” says owner Priscilla Smith, who opened CoraFaye’s in 2006.

Move over New York and Chicago…

Whether you’re craving fast food burgers, tacos, ice cream or a little bit of everything, these spots offer dope eats.

Rebel Bread owner Zach Martinucci offers his take on how both tradition and innovation makes for an exciting bakery scene.

The facility would also serve as headquarters for Insignia International, the parent company of 505 Southwestern and other Hispanic brands.

“We’re ready to focus 100 percent on operating the restaurant and doing what we love.”

Fresh options for everything from barbecue and poke to Vietnamese fare and Latin-Asian fusion are popping up all over.

“We always wanted to be a space that was activated all the time – not just at night and not just centered around events.”

Owner Jerry Cass built the stage-inspired rig himself and every sandwich name is a musician-related pun.