Restaurants

Christian Caceres was a grocery store employee before launching his own mobile food business in May, dishing up everything from cupcakes to pizza.

The program, which honors the memory of the former Vesta chef who passed away in 2020, will offer training and mentoring to young people from underserved communities.

“This is a re-start, like when Domo started 26 years ago with a small number of staff to offer a limited number of menu choices,” says owner Gaku Homma.

The restaurateur is also planning to add a third location in downtown Denver in 2024.

From okonomiyaki and onigiri to karepan and karaage, there’s plenty to dig into when exploring the city’s growing Japanese food scene.

The winners come from all levels of the industry, from back-of-house employees and managers to chefs and owners.

The restaurant will celebrate its five-year anniversary in December with Five Nights of Sumptuous Feasts.

Alice and Rose is a family-run immersive eatery that debuted on the Hill last month.

The lounge at the Rally Hotel has gotten a colorful, grandma-chic style upgrade.

While one spot has said goodbye, four new restaurants opened, including Kawa Ni and MAKfam.

This date-night itinerary will make you look like a food-scene insider – with the bonus of some freebies. Plus, it’s budget-friendly.

Chef and restaurateur Bill Taibe’s first Colorado eatery is the second location of a concept that debuted in Westport, Connecticut in 2014.

In 2009, Arlan Preblud started collecting surplus food in the back of his Volvo. Now, his nonprofit is poised to expand in a big, big way.

The seventeen new additions include breweries, bagels, Hawaiian barbecue and more.

From happy hour at Ace Eat Serve to a perfect jambon beurre at GetRight’s, it was a delicious month in the Mile High.

Six eateries made their debut in the metro area, including an Indian spot on South Colorado Boulevard.

Oliver’s, from the owner of Blue Island Oyster Bar, serves up stellar Negronis, pasta and pinsa (think pizza, but a little different).

This mobile food business hit the streets in September and serves fresh-cut, loaded fries in options like Mmm Elote and Buffalo Blues.

Lauren Wilson and her husband, Jed, began brewing kombucha in 2017, inspired by their daughter Reilly, who was born with severe reflux.

The concept has a menu that’s split into “healthy” and “happy” options, with items like the Sweet Cheese Us cheesesteak and the More Cow Bowl.

The menu at the takeout-only outpost includes new items designed to appeal to students, like a hot dog banh mi.

Fufu, jollof rice and kplala, an Ivorian-style gumbo, are among the dishes you can try at these spots.