Best pasta restaurant - 2000
Any Italian restaurant that offers more than the standard spaghetti, linguine and fettuccine is using its noodle -- but Cucina Colóre, a casual Cherry Creek joint, really displays some smarts. Not only does it serve up fusilli, tagliatelle and conchiglie, but it does so in the best way possible: by coating the properly cooked, awesomely al dente pasta in skillfully crafted, classically themed sauces. The white bean and roasted red pepper raviolis, for example, come slicked with a sweet, heady combination of browned butter, sage and balsamic syrup; the penne comes "al arrabbiata," with chile peppers, kalamatas and ricotta salata all angrily fighting for attention; and the conchiglie, or "little ears," arrive napped by a light but rich cream sauce sparked with roasted garlic. Even the veal bolognese on the tagliatelle is noteworthy -- thick and chunky, but still possessing a tomato-rich flavor. One bite, and you'll be pasta point of no return.