Gordon Ramsay

Can Triple M Bar's flock create a Colorado lamb comeback?

See also: Panzano chef Elise Wiggins makes the most of Colorado lamb

Jeremy Thomas, chef of Le Grand Bistro & Oyster Bar, on simplicity, spoons and Sheehan

Jeremy Thomas Le Grand Bistro & Oyster Bar 1512 Curtis Street 303-534-1155 www.legranddenver.com This is part one of my interview with Jeremy Thomas, chef of Le Grand Bistro & Oyster Bar; part two of our conversation will run tomorrow. Colorado native Jeremy Thomas spent a lot of time at the dinne ... More >>

Round two with Pippa Taylor, exec chef of Strings

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 >>

Round two with Dean Huang, exec chef of Super Star Asian

Dean Huang Super Star Asian 2200 West Alameda Avenue, #5A www.superstardenver.com 303-727-9889 This is part two of my interview with Dean Hunag, exec chef of Super Star Asian. Part one of our conversation ran in this space yesterday. What you'd like to see more of in Denver/Boulder from a culinar ... More >>

Readers sound off on scientology, atheism and Occupy Denver

Round two with Brandon Foster, exec chef of Vesta Dipping Grill: The cheeseburger Big Bite from 7-Eleven rules

Lori Midson​ Brandon Foster Vesta Dipping Grill 1822 Blake Street 303-296-1970 www.vestagrill.com This is part two of my interview with Brandon Foster, executive chef of Vesta Dipping Grill. Part one of my interview with Foster ran yesterday. Favorite restaurant in America: Chez Panisse. I ... More >>

Round two with Trattoria Stella's Valentino Ujkic

Lori Midson​ Valentino Ujkic Trattoria Stella 3201 East Colfax Avenue 303-320-8635 http://trattoriastella.squarespace.com This is part two of my interview with Valentino Ujkic , executive chef of Trattroria Stella. Part one of that interview ran yesterday. Favorite restaurant in America: K ... More >>

Jared Brant, exec chef of Satchel's on 6th, raps on why he hates chef pants and the lamest dude alive

Lori Midson​ Jared Brant Satchel's on 6th 1710 East Sixth Avenue 303-399-2560 www.satchelson6th.com This is part one of my interview with Jared Brant, executive chef of Satchel's on 6th. Part two of that interview will run in this space tomorrow. If you've eaten at Satchel's on 6th and love ... More >>

Round two with Row 14 exec chef Arik Markus

Lori Midson​ Arik Markus Row 14 891 14th Street 303-825-0100 www.row14denver.com This is part two of my interview with Arik Markus, executive chef of Row 14. In part one of that interview, Markus dishes on crashing kitchens, the day he was fired by Eric Ripert and the echo of Daniel Boulud. ... More >>

Sushi Sasa's Wayne Conwell on working for Iron Chef Morimoto, the genius of Jeff Osaka and sushi "edibles"

Lori Midson​ Wayne Conwell Sushi Sasa 2401 Fifteenth Street 303-433-7272 www.sushisasadenver.com This is part one of my interview with Wayne Conwell, executive chef/owner of Sushi Sasa. Part two of this interview will run tomorrow on the Cafe Society blog. While his toddling friends were ... More >>

Jorge de la Torre, dean of culinary education at Johnson & Wales University, dishes on Denver's best hummus, his students and surly service

Lori Midson​ Jorge de la Torre Johnson & Wales University www.jwu.edu This is part one of Lori Midson's interview with Jorge de la Torre, dean of culinary education at Johnson & Wales University. Part two of that interview will run in this space tomorrow. "I'm a little worried about this in ... More >>

Chef Dylan Moore on fish sauce, the Taco Nazis and effing up snapper Veracruz

Lori Midson Dylan Moore, executive chef of Deluxe, Delite, Deluxe Burger and food slinger of the Little Orange Rocket​ Dylan Moore Deluxe 30 South Broadway 303-722-1550 Delite 32 South Broadway 303-722-1278 Deluxe Burger 5325 East Colfax Avenue 303-333-5683 This is part one of Lori Midson's ... More >>

You suck! Acerbic mouthpiece Anthony Bourdain lambastes his fellow food colleagues

​Ah, to be Anthony Bourdain. To get paid to travel the world; to get paid to eat and drink in some of the most exotic cities imaginable; to get paid to curse and guzzle whiskey while mingling with commonfolk who long for your lifestyle; to get paid to talk shit about everyone in your industry ... More >>

Pete Ryan from Cook Street School of the Culinary Arts dishes on fat wallets, fair wages and mediocrity

Lori MidsonPete Ryan, executive chef/instructor at Cook Street School of Culinary Arts​ Pete Ryan Cook Street School of Culinary Arts 1937 Market Street 303-308-9300 www.cookstreet.com After a fifteen-month pan-pounding stint at Z Cuisine, in March Pete Ryan became the executive chef/instruc ... More >>

Oak Tavern's Jeremy Roosa plays with sharp knives, ballyhoos the virtues of acidity, boohoos iceberg lettuce and sings the praises of the spatula

Lori Midson Jeremy Roosa, exec chef of the Oak Tavern ​Jeremy Roosa Oak Tavern 1414 Market Street 303-888-0655 www.oaktaverndenver.com "I dress like a clown, I play with food, fire and sharp knives, and they pay me. Does it get any more fun than that?" asks Jeremy Roosa. The executive chef o ... More >>

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 >>

Chef and Tell with Sergio Romero from Argyll Gastropub

Lori Midson ​"My goal," says Sergio Romero, "is to be on a wait as often as possible, to have people love our food and eat it up, and to provide an experience that's a little different from everything else in Denver." And the exec chef of Argyll Gastropub fiercely believes that the Cherry Cree ... More >>

The Kitchen gives Boulder a true sense of community

Chef and Tell with James Rugile of Venue

Lori MidsonJames Rugile, executive chef of Venue​Head down 32nd Avenue in Highland, and you're likely to find 25-year-old James Rugile in the kitchen at Venue, turning out some of the most incredibly delicious food in Denver (if you haven't tried Rugile's shrimp and grits, go now). The studiou ... More >>

Ten celebrity chefs and the foods that should be thrown at them

​If you've never read Anthony Bourdain's infamous post on Michael Ruhlman's blog eviscerating Food Network stars and proposing theoretical Iron Chef matches, please do so now. It's one of the funniest bits of food writing out there. So when I read that Paula Deen got an accidental pork fac ... More >>

Chef and Tell with Lance Barto of Strings

Lori MidsonLance Barto, exectutive chef of Strings​"It wasn't supposed to happen this fast," says Lance Barto, shaking his head. The 27-year-old chef, who was promoted back in February to the chief kitchen post at Strings following the departure of Aaron Whitcomb (who's now at Yia-Yia's Euro B ... More >>

Ten TV restaurants where you really -- really -- don't want to eat

​There are lots of reasons we may want to patronize some television restaurants. Maybe drive-in to Arnold's (Happy Days) for a burger and a shake; have some brunch and a peek at the afterlife at Der Waffle Haus (Dead Like Me); or enjoy a tuna on toast (with a side of kvetching) at Monk's (Sein ... More >>

No Reservations

No Reservations is sweet and savory fare. Without the foam.