1422 Larimer Street
This is part two of my interview with Taylor Drew, exec chef of Russell's Smokehouse; part one of our chat ran yesterday.
Favorite Denver/Boulder restaurant(s) other than your own: I don't get out to eat nearl ... More >>
After prowling for more than a year to find the perfect space to open his first restaurant, Mario Nocifera, a former Frasca Food & Wine alum who commanded the front of the house at the nationally recognized Boulder restaurant for two years, finally dried the ink on a space last week at 2020 Lawrence ... More >>
When Paul Reilly shuttered Encore early in this year, in April, he found that he had some free time on his hands for the first time in a long time, and while he was scouring the 'hoods for a space where he could open a new restaurant, he also welcomed the opportunity to do something for himself -- s ... More >>
Jonathan Greschler, who recently landed behind the bar at Fuel Cafe, started bartending right after college. "I was in North Carolina working at a microbrewery," he remembers. "The guys behind the bar were older than me, and they took me under their wing. We had an advantage, because it was a microb ... More >>
Lori MidsonRyan Leinonen isn't shy about his goals: "I want to have one of the top five restaurants in Denver," he says, while hunched over a plate of steelhead trout, one of the Scandinavian-inspired dishes on his menu at Trilllium, which opens tonight in the Ballpark neighborhood. "There's ... More >>
Lori MidsonRob and I had been talking about Wild Catch since it opened this summer, our anticipation building with every friend we ran into who raved about the place. "The food's damn near perfect," one promised. "Best restaurant in Denver right now," said another.
We were waiting. Or, more ... More >>
2575 West Main Street, Littleton
This is part two of my interview with Sean McGaughey, exec chef of Opus. You can read part one of that interview here.
Favorite restaurant in America: Blue Hill at Stone Barns, a restaurant directly on a farm in ... More >>
Kangaroo tartare with foie gras foamTAG|RAW BAR, the newest Larimer Square spot from Troy Guard and Leigh Sullivan, is serving up a roster of dishes that contains nothing cooked at a higher temperature than 120 degrees. And after the TAG|RAW BAR food porn we posted last week, we had high expe ... More >>
Lori MidsonEric Skokan
1964 13th Street, Boulder
This is part two of Lori Midson's interview with Eric Skokan, owner/chef of Black Cat in Boulder. Read the rest of Lori Midson's interview with Skokan.
Favorite restaurant in America: Rincon Per ... More >>
OpenTable.com, the free (for consumers) online reservations program, just released its 2010 Diners' Choice Awards for restaurants that are most Fit for Foodies, the victors of which were determined by more than seven million online reviews as voted by OpenTable diners.
The question is, ho ... More >>
Lori MidsonJustin Brunson
1575 Central Street
This is part two of Lori Midson's Q&A with Justin Brunson, chef/owner of Masterpiece Delicatessen. To read part one of that interview, click here.
Greatest accomplishm ... More >>
Colt & Gray
1553 Platte Street
Hours: 5-10 p.m. Monday-Thursday; 5-11 p.m. Friday-Saturday; 4-9 p.m. Sunday; brunch 10 a.m.-2 p.m. Saturday-Sunday.
Nelson Perkins frowns, rolls his eyes and lets out a groan when I ask him about the "G" word. "I fina ... More >>
Lori Midson Molecular magician Ian Kleinman at Steele Elementary School "Anything I can possibly dream up is now doable, because I'm able to really play around with food," says Ian Kleinman, Denver's answer to Alton Brown, the wacky culinary scientist (and only food personality worth watching ... More >>
Lori MidsonJames Rugile, executive chef of VenueCulinary inspirations: Thomas Keller of the French Laundry for his pursuit of perfection and emphasis on technique, and Dan Barber of Blue Hill at Stone Barns for his emphasis on sustainability. He sources most of what's on his menu directly from hi ... More >>
At this point, it's safe to say that I could commit myself to a full-time position of doing nothing but reporting on where the President (or VP) decides to eat his lunch every day. I mean, we've already had the Grey Poupon controversy (and the resulting, tongue-in-cheek marketing push by Grey Poupon ... More >>