Boar's Head Provisions Co. Inc.

  • Blogs

    July 29, 2014

    Coffee at The Point adds a patio to historic Five Points intersection

    Coffee at The Point, has a new look: Owners Ryan and Donovan Cobbins installed an 800 square-foot patio on the East 26th Avenue side of the restaurant last week. The addition was a good move for the cafe, which is on a busy Denver intersection in Five Points but partially hidden under an apartment c ... More >>

  • Blogs

    June 11, 2014

    First Look: Salt & Grinder opens tomorrow in Highland

    The perfect deli sandwich, says Frank Bonanno, goes something like this: "a ton of meat, sliced to order and paper-thin; shredded iceberg lettuce; paper-thin, sliced tomatoes; and a slightly crunchy, soft and toothsome hoagie roll." That's the kind of sandwich that Bonanno, who will open Salt & Grin ... More >>

  • Blogs

    April 18, 2014

    First look: Mile High Italian Deli opens in Highland

    The concept behind Mile High Italian Deli, a small, 800-square-foot storefront in Highland, is sandwiches, panini, salads, and, on Saturday, pizzas, the latter of which is an extension of Mile High Pizza Pie, a pizza joint that rose -- and fell -- downtown, after the landlord threatened to raise the ... More >>

  • Blogs

    October 24, 2013

    Doug Mace, exec chef of CY Steak: "I'd like to see less complicated cuisine in the restaurants that hold the limelight"

    Doug Mace CY Steak 1222 Glenarm Place 720-317-2664 BaRed 437 West Colfax Avenue This is part two of my interview with Doug Mace, exec chef of Cy Steak and the forthcoming BaRed; part one of my chat with Mace ran yesterday. Most noteworthy meal you've ever eaten: Franina Italian ... More >>

  • Blogs

    June 24, 2013

    Sprouts will open on East Colfax July 10

    The opening of Denver's third Sprouts, a link in an Arizona-based chain, is just two weeks away, and construction is going fast. The 25,000-square-foot store is slated to open at 3625 East Colfax Avenue at 7 a.m. on Wednesday, July 10. See also: - Sprouts are sprouting up across Colorado - Max MacK ... More >>

  • Blogs

    June 4, 2012

    Bocadillo brings the flavors of Spain to Sunnyside

    Derek Dietz's mouth moves faster than just about anyone I've ever met -- but he chalks up his gift of gab to unabashed excitement. The Philly native and CIA graduate is just a few weeks away from opening Bocadillo, a Spanish-influenced sandwich shop and tapas cafe at 4044 Tejon Street, in Sunnyside ... More >>

  • Blogs

    June 1, 2012

    I took the meat challenge at Tony's and got a hat

    Tony's Market, 950 Broadway, is hosting a deli challenge, pitting its newly-featured deli brand, Dietz & Watson, against Boar's Head meats (which the market no longer carries) in a blind tasting this weekend to prove what it believes is Dietz's superiority. Seeing as how the downtown location is acr ... More >>

  • Blogs

    May 31, 2012

    Take the deli challenge at a Tony's Market

    Tony's Market has partnered with Dietz & Watson, a national producer of premium deli meats, and dumped Boar's Head, which had been the featured brand at Tony's. "We found Dietz & Watson to be pound for pound superior to Boar's Head in every category," says Tony's Market CEO Daniel Rosacci. "To furth ... More >>

  • Blogs

    October 13, 2011

    Stefano's Italian Bakery & Deli opens in Arvada

    Lori Midson​"My family owned a casket company in New Jersey, which has nothing to do with anything, except that even people who own casket companies have to eat," quips Stephen Lo Iacano, a Jersey native who, in 1987, moved to Vail, a town, he says, that doesn't know its meatballs from its ma ... More >>

  • Blogs

    January 26, 2011

    Eli Odell, exec chef of Highland Tap and Burger, on what he learned from Matt Selby, and what might happen if you wear chile-pepper pants in his kitchen

    Lori Midson​Eli Odell Highland Tap and Burger 2219 West 32nd Avenue 720-287-4493 This is part one of Lori Midson's interview with Eli Odell, executive chef of Highland Tap and Burger. Read part two of that interview, in which Odell dishes on hammering eighty pounds o ... More >>

  • Blogs

    May 17, 2010

    Bacon in sheep's clothing!

    ​Piece of pigs masquerading as sheep are the latest delicacy in New York. For the astounding price of just $82.99 a pound, you can sample a creature that looks like a cross between a sheep and a pig and tastes like pork, but has a shaggy coat. The fur keeps these pigs wallowing in fatty goodn ... More >>

  • Blogs

    December 23, 2009

    The 10 Most Pointless Christmas Foods

    ​For the most part, Christmas is a time full of really good stuff to eat -- from the fancy (Christmas dinner with all the trimmings) to the simple (cookies). But there are some foods and drinks that just don't make sense anymore -- they belong to a different time, in which their original role ... More >>

  • Blogs

    November 20, 2009

    The List: Our Weekly Bread top ten sandwiches

    After fifteen months of reviewing sandwiches, it's time to take a step back, time to consider what has passed between many, many slices of bread, time to take a break from sandwiches and offer a countdown of the ten best I've had. It's easy to pick twenty good sandwiches, but narrowing those down ... More >>

  • Blogs

    July 15, 2009

    Our Weekly Bread: Tony's Market

    The sandwich: Italian Sub What's on it: Mortadella, capocollo, Genoa salami, tomatoes, olives, banana peppers, red onion, lettuce, provolone and Parmesan on a demi baguette with Italian vinaigrette. Where to get it: Tony's Market (950 Broadway, 720-880-4501) How much: $7.99 with chips and cookies; l ... More >>

  • Blogs

    March 10, 2009

    I dream of Jewish fast-casual

    The doctor (or wait -- lawyer? investment banker?) runs down the stairs of his office building, his mind on his next appointment. He gets into his car, ignoring phone calls, and zooms off like a drunken race-car driver. The man is very hungry. And very Jewish. He stumbles into his favorite deli, b ... More >>

  • Blogs

    March 4, 2009

    Our Weekly Bread: Summerhill Market

    The Sandwich: Italian Sub Where to get it: Summerhill Market (5614 East Cedar Avenue, 303-377-2979, What's on it: Capicola, ham, salami, provolone, lettuce and tomatoes, mayo, oil and vinegar, roasted peppers and sweet merlot onions on a baguette. How much: $5.99 There a ... More >>

  • Blogs

    February 12, 2009

    Our Weekly Bread: Mendelson's Greenwich Village

    The Sandwich: Greenwich Village What's on it: Pastrami-seasoned turkey, Swiss cheese, coleslaw, lettuce, tomato and Russian dressing on rye Where to get it: Mendelson's New York Delicatessen (600 17th Street, 303-996-5555) How much: $9.75 If sandwiches were movies, then Mendelson's triple-decker ... More >>

  • Dining

    June 29, 2006

    Frisco’s Deli and Market

    The leftovers here are nothing to write home about.

  • Dining

    April 28, 2005

    Heart's Desire

    What's good? Frisco's Deli and Market.

  • Food & Drink

    March 27, 2003
  • Dining

    March 20, 2003

    Bite Me

    The Waiting Game

  • Dining

    February 6, 2003

    Our Deli Bread

    Whether in New York or Italy, Boulder or Denver, it's the meat that matters.

  • Food & Drink

    April 4, 2002
  • Food & Drink

    March 29, 2001

    Best Sandwiches

    The Spicy Pickle

  • Dining

    November 23, 2000

    The Bite

    Tofu Duty

  • Dining

    June 1, 2000

    Deli Dally

    The New York thang is a blessing and a curse.

  • Dining

    November 11, 1999

    Listing Badly to Port

    An online dining guide in need of a refresher course.