This week, we're talking not just about any kind of restaurant, but that most American variation on Boulanger's invention: the diner. What, precisely, must a restaurant do in order to be called a diner? Perhaps more to the point, what must it not do in order to be? These are the questions that I debate with Paul Yi, owner of the Silver Creek Diner over near Park Meadows.
Why him? Because Yi is a man who knows diners. And the one that he opened last year to serve the egg-and-bacon and cheeseburger needs of his neighbors is a damn fine one.
We've also got plenty of other stuff in store this week, including an interview with Frank Bonanno and Dylan Moore'stake on cheeseburgers and beer. And I even manage to get back to Jing--Charlie Huang's Greenwood Village temple of luxe--to see how things are going there under the command of new chef (and Westword Steel Chef victor) Jay Spickelmier.
Look for lots on the table in the new Cafe.