By 9 a.m. today I had received at least three e-mails asking how I felt about my "real identity" as Craig Claiborne being outed in a New York Times opinion piece today by Frank Bruni. Last I checked, though, I'm not a long-dead Times food critic. Or am I? Nudge nudge, wink wink.
By 9 a.m. this morning, Westword pot critic William Breathes had received at least three e-mails asking how he felt about his "real identity" being outed in the New York Times today by Frank Bruni, the former Times restaurant critic turned columnist. In a piece titled "Colorado's Marijuana Muddle," ... More >>
Federal Boulevard is one of the most interesting stretches of pavement in the entire United States. The cultural and economic diversity represented in a few densely populated miles means that you can drive past looming Victorian mansions, the playground of the Denver Broncos, llanteros selling retre ... More >>
Would legendary New York Times critic Craig Claiborne have approved of Gretchen Kurtz reviewing So Perfect Eats? "If the granddaddy of restaurant criticism didn't think restaurants had to have tablecloths, a maître d' and a mixologist to be considered fair game," she writes, "then neither do I." ... More >>
I can hear the noise already, a rising roar of complaint over my decision to spend a thousand-plus words on So Perfect Eats, a two-year-old eatery in Cherry Creek North that feels more like a grab-and-go lunch spot than a restaurant worthy of review. But before you rant -- whether online or under yo ... More >>
James Van Dyk Lucky's Cafe 3980 Broadway, Boulder 303-444-5007 This is part two of my chat with James Van Dyk, exec chef of Lucky's Cafe in Boulder. Part one of our interview ran in this space yesterday. Favorite restaurant in America: Just one: Momofuku Ssäm Bar in New York. David Chang's food ... More >>
John Broening"We'll have head cheese at Olivéa on Friday -- I expect to see you there," summoned the e-mail. The note - short and to the point -- was from John Broening, the executive chef at Duo and Olivéa: the former a restaurant in Highland with a field-to-plate, seasonal approach to foo ... More >>
I have long held that Buffalo, New York -- where I spent a few formative years of my cooking career -- is a city unjustly labeled as a one-hit food town. Chicken wings, chicken wings, chicken wings, right? Nothing but deep-fried bird parts and snow. But this is wrong. Well, maybe not the snow pa ... More >>
Denver's Junior League has the recipe for lasting success.
The yolk's on us.
Give our food critic something to chew on.