Email Author Kyle Wagner

1994 Stories by Kyle Wagner

• A MATTER OF COURSE

  published December 28, 1994

  My family was always known for its progressive thinking, but never more so than on New Year's Eve. Every year, instead of driving downtown and... More >>

• HOLIDAY INN

  published December 21, 1994

  It's that time of year when your company, which is filled with employees who normally can't stand each other, hosts a festive luncheon outside the... More >>

• MOUTHING OFF

  published December 21, 1994

  Read all about it: Pat "Gabby Gourmet" Miller's new dining guide is out--but it's mostly leftovers. With the exception of profiles of restaurants... More >>

• TONGUE THAI'D

  published December 14, 1994

  This is the way many of my conversations with owners of small Asian restaurants start out: "Hi, this is Kyle Wagner from Westword newspaper.... More >>

• MOUTHING OFF

  published December 14, 1994

  Mug shot: "I would be very interested in doing a review of hot chocolate from best to worst," the letter began, and its writer, Hannah Temple,... More >>

• REMEMBRANCE OF THINGS PASTA

  published December 7, 1994

  Only the rigors of founding a new nation could have kept infamous foodie Thomas Jefferson from doing what one out of every four restaurateurs in... More >>

• MOUTHING OFF

  published December 7, 1994

  Hot to trot, Part I: Chile peppers are hot, all right, and a new store that sells nothing but products containing chile peppers in some form or... More >>

• COUNTRY COOKING

  published November 30, 1994

  Living out in the boonies has its advantages: There's no pollution (we see Denver's brown cloud from a healthy distance), people shoot each other... More >>

• MOUTHING OFF

  published November 30, 1994

  Cafe society: Every traveling foodie dreams of discovering some out-of-the-way, small-town cafe that serves incredible homemade bread or meat loaf... More >>

• BAY WATCH

  published November 23, 1994

  For fifty years Dolcamino's held forth in a South University storefront, cooking up big batches of pasta and red sauce for hungry students and... More >>

• MOUTHING OFF

  published November 23, 1994

  Mag, mag, mag: My predecessor, John Kessler, is now at the Denver Post, which recently ran his assessment of cooking magazines under the headline... More >>

• OGDEN NOSH

  published November 16, 1994

  If the first rule of creating a successful restaurant is location, location, location, the second is to come up with a marketable menu. Ogden Cafe... More >>

• MOUTHING OFF

  published November 16, 1994

  Our mission was clear: to try as many beers as possible without throwing up or forgetting that one of us had to drive home. It sounded easy--until... More >>

• FRENCH TWIST

  published November 9, 1994

  If the dinosaurs had known ahead of time that all they needed to stave off extinction was a fresh, up-and-coming chef and a revamped menu, they... More >>

• MOUTHING OFF

  published November 9, 1994

  A tip of the hat: A recent letter from two local waitpersons--Michael Rhodes and Heidi Hilliker--on the issue of tipping got me all wound up over... More >>

• RICE OF PASSAGE

  published November 2, 1994

  Without Chinese takeout, the falling-in-love scenes in movies just wouldn't be the same. First, there's the montage of the couple walking around... More >>

• MOUTHING OFF

  published November 2, 1994

  Sometimes you feel like a Nut: The product Wheat Nuts ("the crunchy-good, nutty-tasting snack") crossed my desk last week, and, as always, I... More >>

• PIGGING OUT

  published October 26, 1994

  Barbecue was once the province of the poor, an inexpensive way to entertain. Three days before the big party, the host would drop the pig into a... More >>

• MOUTHING OFF

  published October 26, 1994

  Strike while the irony is hot: Maybe it was only coincidence that the biggest freebie bash of the year, last Thursday's opening party for the new... More >>

• A MOVABLE FEAST

  published October 19, 1994

  The owners of Greens restaurant have a few things to say about the importance of location. "Don't underestimate it," says Michael Nolting,... More >>

• MOUTHING OFF

  published October 19, 1994

  Warming trends: It's that time of year when restaurants start implementing their seasonal menus. Exhibit A: the Creekside Grill. I'd love to tell... More >>

• THE OKAY CORRAL

  published October 12, 1994

  Restaurateurs keep stampeding into LoDo--but frankly, the joints already there are starting to run together. They attempt to offer the newest, the... More >>

• MOUTHING OFF

  published October 12, 1994

  Diamond in the roughy: When I can't stomach another bean burrito but still long for those south-of-the-border spices (and prices), I opt for the... More >>

• LET US GIVE THANKS

  published October 5, 1994

  Blessedly spared from Catholic schooling by a mother forced to convert long before Vatican II, I nonetheless endured the rigors of CCD (that's... More >>

• MOUTHING OFF

  published October 5, 1994

  Brew news: Oktoberfest always reminds me of one splendid autumn evening when we sat in Munich's ridiculously touristy but fun Hoffbrau Haus with a... More >>