Subject:

Blue Hill

  • Blogs

    January 27, 2012

    Jonathan Greschler was notoriously shy...until he became a bartender

    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 >>

  • Blogs

    December 6, 2011

    Sneak peek foodography from Ryan Leinonen's Trillium, opening tonight in the Ballpark neighbohood

    Lori Midson​Ryan 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 >>

  • Blogs

    November 21, 2011

    My meal at Wild Catch was stunning, even if it won't make the review

    Lori Midson​Rob 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 >>

  • Blogs

    September 8, 2011

    Round two with Sean McGaughey, exec chef of Opus

    Lori Midson​ Sean McGaughey Opus 2575 West Main Street, Littleton 303-703-6787 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 >>

  • Blogs

    March 28, 2011

    TAG|RAW BAR makes us melt with foie gras

    Kangaroo tartare with foie gras foam​TAG|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 >>

  • Blogs

    November 11, 2010

    Chef and Tell, part two: Black Cat's Eric Skokan dishes on his required reading list, blood sausage and knives

    Lori Midson​Eric Skokan Black Cat 1964 13th Street, Boulder 303-444-5500 www.blackcatboulder.com 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 >>

  • Blogs

    September 27, 2010

    OpenTable lists America's top fifty restaurants "fit for foodies"

    ​ 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 >>

  • Blogs

    September 2, 2010

    Part two: Chef and Tell with Justin Brunson from Masterpiece Deli

    Lori MidsonJustin Brunson​ Justin Brunson Masterpiece Delicatessen 1575 Central Street 303-561-3354 www.masterpiecedeli.com 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 >>

  • Blogs

    March 17, 2010

    Chef and Tell with Nelson Perkins from Colt & Gray

    Lori Midson ​ Nelson Perkins Colt & Gray 1553 Platte Street 303-477-1447 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 >>

  • Blogs

    March 10, 2010

    Chef and Tell with molecular gastronomist Ian Kleinman

    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 >>

  • Blogs

    November 27, 2009

    Chef and Tell part two: James Rugile of Venue

    Lori MidsonJames Rugile, executive chef of Venue​Culinary 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 >>

  • Blogs

    June 1, 2009

    Obama burger watch

    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 >>

  • Dining

    November 20, 2008

    Beatrice & Woodsley is easy to love

    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 >>

  • Music

    November 9, 1994

    SAINTS BE PRAISED

    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 >>

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