When I was in my late twenties and early thirties, I avoided eating meat. The reasons why aren't important, but looking back on that phase, I wish I'd chosen a different time in my life to go meat-free, because I was living in Chicago, where militant vegetarians were few and far between. This isn't ... More >>
Darren Pusateri Gallo Di Nero 1135 Bannock Street 303-825-1995 gallodinero.com Darren Pusateri, clad in a heavy coat with an ebony scarf swaddled around his neck, shakes off a shiver as he slides into one of the booths at Gallo Di Nero, the Golden Triangle restaurant where he's now the executive ch ... More >>
Kevin Morrison Pinche Taqueria 1514 York Street 720-475-1337 pinchetacos.com This is part one of my interview with Kevin Morrison, exec chef-owner of Pinche Taqueria; part two of our conversation will run tomorrow. "Just shut the fuck up and give me the taco." That was the order Kevin Morrison re ... More >>
Darrel Truett Barolo Grill 3030 East Sixth Avenue 303-393-1040 www.barologrilldenver.com This is part two of my interview with Darrel Truett, exec chef of Barolo Grill. Part one of our chat ran yesterday. What do you enjoy most about your craft? The instant gratification of pleasing a guest. I c ... More >>
"The first duty of wine is to be red; the second is to be a Burgundy." So say many hard-core oenophiles around the world, for whom the sun rises and sets according to the vintage charts, weather forecasts and harvest projections associated with a relatively tiny (we're talking roughly 200 miles) ... More >>
Ed Kammerer Highland Pacific Restaurant & Oyster Bar 3934 West 32nd Avenue 303-477-6644 www.highlandpacific.net Part one of my interview with Ed Kammerer, exec chef-owner of Highland Pacific Restaurant & Oyster Bar, ran yesterday; this is part two of our chat. Rules of conduct in your kitchen: We ... More >>
Pippa Taylor Strings 1700 Humboldt Street 303-831-7310 www.stringsrestaurant.com Part one of my interview with Pippa Taylor, executive chef of Strings, ran yesterday. This is part two of our chat Favorite restaurant in America: At this point, my favorites include Joël Robuchon in Las Vegas, Char ... More >>
Josh Monopoli Black Cat 1964 13th Street, Boulder 303-444-5500 www.blackcatboulder.com Bramble & Hare 1970 13th Street, Boulder 303-444-9110 brambleandhare.com Part one of my interview with Josh Monopoli, chef de cuisine of Black Cat and Bramble & Hare, ran yesterday; this is part two. Favorite ... More >>
Denver's new restaurants just keep getting better, bolder and more big city. For proof, look at Central Bistro and Bar, the Highland restaurant that will open to the public on Wednesday. "We spent a ton of time researching award-winning restaurant designs, and used those as inspiration for our own ... More >>
Beau Simmons Jonesy's EatBar 400 East 20th Avenue 303-863-7473 www.jeatbar.com Part one of my interview with Beau Simmons, exec chef of Jonesy's EatBar, ran yesterday; below is part two of our chat. Favorite restaurant in America: Longman & Eagle in Chicago, whose motto is "Eat, Sleep, Whiskey." T ... More >>
Brett Shaheen Wooden Table 2500 East Orchard Road, Greenwood Village 303-730-2152 www.thewoodentablerestaurant.com This is part two of my interview with Brett Shaheen, exec chef of the Wooden Table. Part one of our chat ran yesterday. Favorite restaurant in America: Grizzly Bar in Roscoe, Montana. ... More >>
Brett Shaheen Wooden Table 2500 East Orchard Road, Greenwood Village 303-730-2152 www.thewoodentablerestaurant.com This is part one of my interview with Brett Shaheen, exec chef of the Wooden Table. Part two of our chat will run tomorrow. Flipping pizzas at Pizza Hut. That was Brett Shaheen's firs ... More >>
Jeremy Kittelson Ambria 1201 16th Street 303-623-8646 www.ambriadenver.com This is part one of my chef and tell interview with Jeremy Kittleson, exec chef of Ambria. Part two of our chat will run tomorrow. Before Jeremy Kittelson opened Ambria in mid-November, he conducted a tasting, and while h ... More >>
Lori Midson David Bumgardner Williams & Graham 3160 Tejon Street 303-997-8886 www.williamsandgraham.com This is part two of my interview with David Bumgardner, exec chef of Williams & Graham. Part one of my chat with Bumgardner ran yesterday. Favorite restaurant in America: I don't get aro ... More >>
Lori Midson Brett Smith Zolo Grill 2525 Arapahoe Avenue, Boulder 303-449-0444 www.zologrill.com This is part one of my interview with Brett Smith, the executive chef of Zolo Grill. Part two of my chat with Smith will run in this space tomorrow. "I know it's probably overkill, but we just ... More >>
Lori Midson Rob Michaels Madison Street 1222 Madison Street 303-736-2260 www.madisonstreetdenver.com Filipinos are renowned for their unwavering hospitality, for unleashing food feasts that swell the belly, for ensuring that no host allows her guests to leave hungry. "We're known for provi ... More >>
Lori MidsonEric 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 >>
Lori Midson Charley Sinden The Lobby 2121 Arapahoe Street 303-997-9911 www.thelobbydenver.com This is part one of Lori Midson's interview with chef Charley Sinden. We'll run part two of Sinden's interview tomorrow. By his own admission, Charley Sinden was a teen who liked trouble. He was t ... More >>
Over the past few years, Boulder has become rife with wine educators, serving as the home for a high percentage of the country's few master sommeliers. And that is, in large part, due to Wayne Belding and Sally Mohr, owners of the Boulder Wine Merchant, 2690 Broadway, and among the first Am ... More >>
Pinons, the best of a bad lot in Aspen?Zeke Emanuel admits he has no qualifications to review food, and that he's writing about restaurants for the Atlantic's website only because he "argued with Corby Kummer about the merits of molecular gastronomy and Alice Waters' cooking." Still, Emanuel ... More >>
Lori Midson Jon Emanuel, executive chef of Project Angel HeartThere are good chefs and chefs who do good: Jon Emanuel is both. During his career, the head cooker at Project Angel Heart has fed everyone from rocket scientists to garbage men, but his position at Project Angel Heart -- a Denver ... More >>
Top Chef, the often unrealistic reality show that made Hosea Rosenberg, exec chef of Jax-Boulder, a hometown hero when he emerged the conquistador two seasons ago, just released its listage of contestants for season 7, which will be filmed in Washington DC and premier on June 16 on Bravo. ... More >>
Lori Midson This is part two of Lori Midson's Chef and Tell interview with Ian Kleinman; to read part one, click here. Proudest moment as a chef: When my dad and I cooked Father's Day brunch together at the James Beard House. We had a 22-hour prep day and cooked for seventy people, and by th ... More >>
This is part two of my interview with Olav Peterson, exec chef of Bistro One. To read part one, click here. Culinary inspirations: Whenever I go to Paris, I always come away with so many influences, whether it's from the art in the city or eating an iconic banana Nutella crepe off the stre ... More >>
Lori MidsonBob Blair executive chef/owner of Fuel CafeThis is part two of my interview with Bob Blair, executive chef/owner of Fuel Cafe. To read part one of this interview, click here. Culinary inspirations: I was the second-oldest of eight kids, so we hardly ever got to go out to dinner. ... More >>
Boulder's newest truck stopChris Long, ex sous chef of Boulder's Black Cat (and a former line cook at Charlie Trotter's) and Cyrus Stroker, a former manager of The Kitchen, also in Boulder, have given up the restaurant business to further their careers in trucking. Sort of. Seems the two have t ... More >>
Restaurants unwrap a few surprises.
To Serve and Protect
Cuba Cuba continues its warming trend.
Herz Tries Harder
Shead's barbecue pours on the thrills -- without the frills.
Mateo wants to serve good food and cater to a hip crowd -- but it can't do both.
After a year on the outside, Sean Kelly is back in the kitchen.
Change is good at several Denver restaurants.
Stuff your stocking with cookbooks.