Ian Kleinman - Denver

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Subject: Ian Kleinman

Tin Star Cafe & Donuts
June 12, 2007
Behind the Scenes at O's Steak & Seafood
October 23, 2007
A Date at 8 Rivers
November 13, 2007
Duck's Blood? Pho Shizzle
January 8, 2008
Duck's Blood? Pho Shizzle
January 8, 2008
A Date at 8 Rivers
November 13, 2007
Behind the Scenes at O's Steak & Seafood
October 23, 2007
Tin Star Cafe & Donuts
June 12, 2007
A Wild Time at Thursday's Do At The Zoo
June 21, 2008
Geek in the Galley
November 3, 2008
Magic Time
Nine75 plays the numbers game.
August 25, 2005
The List: Best hotel restaurants
Every Tuesday through the end of March 2009 (when we unveil the Best of Denver 2009) we'll be posting a list of some of our favorite Denver dishes/restaurants on Cafe Society. Have a request? A comment? Post it below. Jason Sheehan just reviewed Elway's Downtown, which he says is no fun at all compared to the original Elway's in Cherry Creek. But there are plenty of other hotel restaurants where you can have fun -- and good food. Following are a half-dozen of our favorite hotel resta
December 16, 2008
Best Soups
April 4, 2002
Bite Me
August 21, 2003
Best Spring Rolls
March 25, 2004
Bite Me
May 13, 2004
Bite Me
June 24, 2004
Bite Me
October 7, 2004
Bite Me
November 4, 2004
Bite Me
December 16, 2004
The Dead Pool
January 6, 2005
Veggie Girl: O's Steak and Seafood
Being a vegetarian sometimes means feeling like you're always a bridesmaid and never the bride. Sure, that gnocchi entree is delicious, but meat eaters who go to to Italian restaurants get to order both primi pasta dishes and secondi meat dishes for a full three- or four-course meal. I've always wanted to try molecular chef Ian Kleinman's creative cooking at O's Steak and Seafood, but as the restaurant's name implies, the menu there is geared almost exclusively toward carnivores. Still, I kep
March 5, 2009
Bite Me
April 14, 2005
Prima Ristorante
Recommending a hotel restaurant with no reservations.
October 25, 2007
Updated: Other stirring events, now that "Soup for the Soul" is cancelled
Tonight's "Soup for the Soul" has just been cancelled. Twenty local food stalwarts -- Alto, Baur's, Bistro Vendome, Blue Point Bakery, Dazzle, Elway's (Cherry Creek), Fruition, Japon, Lola, Mel's, Oceanaire, the Palm, Panera Bread, Panzano, Pesce Fresco, Rioja, San Lorenzo, Steuben's, Table 6 and Vesta -- were to join in this ninth annual benefit for Porter Hospice and St. Anthony Hospice at the Sheraton Denver Downtown Hotel; the event will be rescheduled. Still on (for now): From 6 to 8 p.m.
March 26, 2009
Soup's back on for hospice benefit, and other class acts
From 9 a.m. to 2:30 p.m. on Tuesday, March 31, Cook Street School of Fine Cooking will offer "Sous Vide 101," taught by mathematician Douglas Baldwin; from 6 to 9:30 p.m. on April 1, Ian Kleinman of O's Steak and Seafood will be at the school to teach "Molecular Gastronomy 101." Each class is $175; to get more info or register, go to www.cookstreet.com or call 303-308-9300. The "Soup for the Soul" fundraiser for Porter Hospice and St. Anthony Hospice was snowed out last Thursday; it's now bee
March 30, 2009
Pure Magic
You scream, I scream, we all scream for this ice cream.
November 15, 2007
Fun With Molecular Gastronomy
A visit to Mr. Wizard.
January 10, 2008
Hotel restaurants are at your service
December 11, 2008
See? I'm not the only one who loves O's...
Ian Kleinman is cooking with gas -- liquid nitrogen -- at O's.Steven Shaw, founder of egullet and a serious food-world heavyweight, was in town this month for the International Association of Culinary Professionals conference, and he somehow found time to take a spin up to Westminster to check out Ian Kleinman's molecular gastronomy menu at O's Steak and Seafood. I've been infatuated with the place since day one, and have long held up Kleinman as one of the true innovators in the field. Bu
April 15, 2009
Ian Kleinman and O's get a rave from egullet
April 16, 2009
TV or Not TV
Another star turn for Ian Kleinman.
March 6, 2008
Molecular gastronomy is no fad, as Ian Kleinman proves at O's
It would be impossible to repeat all the nice things that egullet's Steven Shaw had to say about Ian Kleinman and his molecular gastronomy menu at O's Steak and Seafood at the Westin Westminster, which Shaw experienced when he was in town for the International Association of Culinary Professionals convention. Shaw and I spent a long time chatting about Kleinman's menu. There were jokes buried in those four or five or six plates that no one in Shaw's party got until the next day (Kleinman's star
April 16, 2009
Holiday Rush
Restaurants unwrap a few surprises.
December 6, 2007
Letters to the Editor
Letters from the week of 11/1/2007
November 1, 2007
Group of One
Employees bail out of Nine75 and Ocean.
June 14, 2007
Fuse This
Making the most of the mash-up craze.
December 7, 2006
The Name Game
Modern Mexican standoff
April 20, 2006
Ghost of a Chance
Tula deserves to make it.
April 20, 2006
Family Plan
Don't try this at home.
January 12, 2006
Bite Me
All I Need
September 15, 2005
Bait and Switch
With Go Fish Grille, Larry Herz may have a keeper.
December 16, 2004
Eat Days a Week
February 26, 2004
Azure Like It
Indigo's chef may be feeling kind of blue, but it doesn't show.
May 29, 2003
Summit of the Ate
There's a mountain of fun -- and good food -- at the Hilltop Café.
June 7, 2001
Tocabe inspires a fry bread confessional
Tocabe: An American Indian Eatery does Chipotle one better -- with fry bread.Like whiskey and the music of the Pogues from the Irish, tortillas from the Mexicans, prosciutto from the Italians and mother sauces and threesomes from the French, fry bread is the Native American people's proud contribution to our mutt and multicultural present, one of the most awe-inspiring culinary innovations of all time. As a base for an entire left-hand branch of cuisine, fry bread is as important as masa,
April 14, 2009
Cafe Society: Week in Review
Things you might have missed this week in Cafe Society: If you feel passionately about whether Steuben's qualifies as a diner, don't miss your opportunity to let Jason Sheehan know where he should send Guy Fieri when he comes to town for his show Diners, Drive-ins and Dives. Sketch introduces Wino Wednesdays. Where else are you going to get your box wine and beef jerky with such fancy atmosphere? Jason Sheehan dishes the insider backstory behind Tocabe and its link to
April 17, 2009
The dangers of working with liquid nitrogen
Ian Kleinman, a trained professionalGermany is now short one chef and the science of molecular gastronomy has claimed another victim. This, from the Daily Telegraph: "The 24-year-old chef was experimenting with a recipe involving liquid nitrogen, which is used by chefs including Heston Blumenthal to freeze food, when there was suddenly an 'enormous explosion.'"Said "enormous explosion" apparently blew one of the guy's hands completely off and so damaged the other that it had to be amputated once
July 16, 2009
Geek in the Galley: Jobs for experimental bakers
Looks just like real bread, doesn't it? While I am not generally one for hyping the cause of vegetarian-this or vegan-that, there has always been something about the art (yes, art) of vegan and gluten-free baking that has tickled my geek bone. It's the same instinct that makes me love the molecular gastronomy menu done by Ian Kleinman at O's -- the notion of taking something that ought to be impossible (like brulee-ing balsamic vinegar) and finding a way to make it happen. By all ratio
October 2, 2009
Tonight: Foams, sous-vide, truffled waffles and Kendall Jackson wines at Restaurant 1515
FoamThere are wine dinners...and there are wine dinners, like the one tonight at Restaurant 1515, Gene Tang's experimental restaurant at 1515 Market Street that's apparently the only restaurant in Colorado approved by the health department to legally practice sous-vide cooking.
October 21, 2009