Italian Food and Cooking

Viva Italia

Boulder Lucky to Have Radda

Boulder Lucky to Have Radda

Viva Italia

Sauce Rules

Ital Do: Venice Ristorante & Winebar

Italian After Dark at Gemelli's

Fire When Ready: Carelli's Ristorante Italiano

Veggie Girl: Osteria Marco

Veggie Girl: Parisi

I love Italian food. So much, in fact, that I once spent a month in Florence taking Italian language classes -- that I then immediately put to the test in my Italian cooking classes. Not a word of English was spoken, and sure, there was some confusion (my book of Italian recipes, filled with my il ... More >>

The fighting Irish need to learn from the Italians

My review of the Celtic Tavern (which will be posted here later today) started an interesting conversation among some of the more Hibernian-leaning staff at the Westword office, chewing over why Denver seems incapable of opening and maintaining a decent Irish bar. (RIP, Duffy's Shamrock.) This di ... More >>

Sparrow

Two years later, this restaurant still doesn’t fly.

Cafe Jordano

Good neighborhood Italian isn’t pasta point of no return.

The List: Team Bonanno

My review of Bones -- Frank Bonanno's new restaurant at 701 Grant Street -- was a love letter, a total crush note from one shameless omnivore to another, to the kind of guy who would put bone marrow, ice cream, escargot and udon all on the same menu, from the kind of guy who would gladly ... More >>

Another Roman holiday

My review of Bones -- Frank Bonanno's new restaurant at 701 Grant Street -- was a love letter, a total crush note from one shameless omnivore to another, to the kind of guy who would put bone marrow, ice cream, escargot and udon all on the same menu, from the kind of guy who would gladly ... More >>

When not in Rome, you can still eat great Italian food at Locanda del Borgo

My review of Bones -- Frank Bonanno's new restaurant at 701 Grant Street -- was a love letter, a total crush note from one shameless omnivore to another, to the kind of guy who would put bone marrow, ice cream, escargot and udon all on the same menu, from the kind of guy who would gladly ... More >>

The Empire Lounge still has a way to go

My review of Bones -- Frank Bonanno's new restaurant at 701 Grant Street -- was a love letter, a total crush note from one shameless omnivore to another, to the kind of guy who would put bone marrow, ice cream, escargot and udon all on the same menu, from the kind of guy who would gladly ... More >>

Armando's is in a state of reddiness

My review of Bones -- Frank Bonanno's new restaurant at 701 Grant Street -- was a love letter, a total crush note from one shameless omnivore to another, to the kind of guy who would put bone marrow, ice cream, escargot and udon all on the same menu, from the kind of guy who would gladly ... More >>

Our Weekly Bread: Crostone at Parisi

The sandwich: Boccaccio Crostone What's on it: Fresh mozzarella, roasted peppers, pesto and tomato on grill-pressed bread Where to get it: Parisi (4401 Tennyson Street, 303-561-0234) How much: $7.99 I'm a horrible American cliché when it comes to all things Italian. I love the food, the wine, ... More >>

Local eateries sum up the DNC action -- or lack thereof

The sandwich: Boccaccio Crostone What's on it: Fresh mozzarella, roasted peppers, pesto and tomato on grill-pressed bread Where to get it: Parisi (4401 Tennyson Street, 303-561-0234) How much: $7.99 I'm a horrible American cliché when it comes to all things Italian. I love the food, the wine, ... More >>

Il Posto proves worth the wait

The sandwich: Boccaccio Crostone What's on it: Fresh mozzarella, roasted peppers, pesto and tomato on grill-pressed bread Where to get it: Parisi (4401 Tennyson Street, 303-561-0234) How much: $7.99 I'm a horrible American cliché when it comes to all things Italian. I love the food, the wine, ... More >>

A Taste of Italy

The sandwich: Boccaccio Crostone What's on it: Fresh mozzarella, roasted peppers, pesto and tomato on grill-pressed bread Where to get it: Parisi (4401 Tennyson Street, 303-561-0234) How much: $7.99 I'm a horrible American cliché when it comes to all things Italian. I love the food, the wine, ... More >>

Gemelli's

The only way to erase the memory of bad shrimp scampi is with a bite of good scampi – preferably here.

Grand Lux Cafe

What happened in Vegas should have stayed there.

Osteria Marco

Make a pig of yourself at Frank Bonanno’s new place.

Radda Trattoria

Matt Jansen returns Italian cooking to its roots.

Cucina Colore

A Cherry Creek mainstay is all talk, no action.

Chianti Ristorante

Meals you can't refuse.

San Lorenzo Ristorante

A weekly menu makes for a delicious change of pace — and taste.

Gennaro’s Lounge

There’s only one Italian restaurant in this country, and many manifestations.

Via

Chef James Mazzio brings Via back from the brink.

Chef Matt Franklin trades fusion for Farro, his wonderfully weird take on strip-mall Italian

Chef James Mazzio brings Via back from the brink.

The Gelato Spot: One more reason to visit 13th Avenue

Lori MidsonGelato alert: While cruising around Cap Hill last night in search of food -- which I got in the form of a real deal slice of New York-style pizza from the excruciatingly surly crew at Benny Blanco's Slice of the Bronx, at 616 East 13th Avenue -- I saw a sign for a new gelateria called the ... More >>

The "gastropub" label aside, Jonesy's EatBar is great

Lori MidsonGelato alert: While cruising around Cap Hill last night in search of food -- which I got in the form of a real deal slice of New York-style pizza from the excruciatingly surly crew at Benny Blanco's Slice of the Bronx, at 616 East 13th Avenue -- I saw a sign for a new gelateria called the ... More >>

Finally, a perfect plate at Rioja - followed by a second one

Lori MidsonGelato alert: While cruising around Cap Hill last night in search of food -- which I got in the form of a real deal slice of New York-style pizza from the excruciatingly surly crew at Benny Blanco's Slice of the Bronx, at 616 East 13th Avenue -- I saw a sign for a new gelateria called the ... More >>

Maggiano's wants to buy you tomorrow's dinner

Maggiano's Little Italy introduced an amazing deal today. From now through July 8, if you dine at a Maggiano's -- and there are two in Denver, one in the Pavilions and one in the Tech Center -- and order a chef's $12.95 speciality dish, you'll get your next night's dinner free. Here's the deal, as ... More >>

San Lorenzo Ristorante goes dark

The dishes at San Lorenzo could stun you to silence.Here's a little bit of what I wrote about San Lorenzo Ristorante two years ago: "Carpaccio di bue dressed in lemon and oil, whole peppers stuffed with cheese and prosciutto, buffalo mozzarella with fresh tomatoes and roasted peppers draped with mar ... More >>

This week: Seven days of Yelp Eats! on the cheap

Yelp.com Yelp, a well-known website where opinionated voices discuss and review restaurants, bars and other local businesses, is kicking off Yelp Eats!, a seven-day dining celebration, which begins today and continues through Sunday, July 26 with fifteen metro area restaurants offering multi-course ... More >>

Chef and Tell: John Broening

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 >>

A conversation with John Broening, of Duo and Olivea

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 >>

At Olivea, John Broening shows that he has all the right tools -- and knows how to use them

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 >>

Egg-ceptional egg dishes in Denver

​ "With an egg on top." Ooh. You just stepped up your food game. You uttered those five words to the server, and suddenly everyone at your table perks up. It's not just a sign that you're starving. It shows you're a risk-taker. Someone who has had enough of diets and eating healthy. Someone ... More >>

Chef and Tell with Samir Mohammad from the Village Cork

Lori Midson ​Samir Mohammad The Village Cork 1300 South Pearl Street 303-282-8399 www.villagecork.com Long before Samir Mohammad could legally drive a car, he'd flipped burgers, rolled taquitos, tossed pizzas, blistered his hands cooking red and green chile, washed dishes, waited tables, pr ... More >>

Chef and Tell with Corey Cunningham from Baur's Ristorante

Lori Midson Corey Cunningham, exec chef of Baur's ​Corey Cunningham Baur's Ristorante 1512 Curtis Street 303-534-4842 www.baursdenver.com Corey Cunningham has cooked for Bill Cosby, former presidents George W. Bush and Bill Clinton, NASCAR and the Rock and Roll Hall of Fame -- and he also onc ... More >>

Veggie Girl: Cafe Jordano serves up authentic Italian

Cafe Jordano's gnocchi with red sauce hits the spot.​Lakewood's Cafe Jordano has gotten some love on these pages before, from a series of Best Of awards (including 2009's Best Strip-Mall Italian Restaurant) to a glittering review in 2004 by Jason Sheehan. It deserves all of those accolades. Bu ... More >>

Happy ending: Bella Bistro in Arvada is a welcoming neighborhood spot

7702 Ralston Road, Arvada

Barolo Grill needs to try a little harder to live up to its reputation

7702 Ralston Road, Arvada

Top Chef All-Stars: Judges get uptight about loose risotto

Arrivederci, Tre...​They sent Tre home on last night's Top Chef All-Starsbecause his risotto wasn't loose enough? Give me a break. Perhaps it tasted terrible. Perhaps Anthony Bourdain was right in saying the focus should be on the rice, not the accompanying ingredients (Antonia had commented e ... More >>

Pasta carbonara and Fort Collins Brewery's Wheat Wine satiate a strong craving

Philip Poston​I don't cook with meat very often, due to laziness and a limited budget, but every so often, I simply can't resist the basic human urge for pork. I can do without beef or chicken painlessly enough, but for some reason, the thought of pig evokes a deep, inexplicable desire for fle ... More >>

Funkwerks White is just right for this comforting beer-infused risotto

Philip Poston​When you're in the mood for comfort food, as I was the other day, there are few preparations more comforting than risotto. It's easily personalized (I like mine thick, with mushrooms and heavy on the butter), fairly effortless to make and equally conducive to both communal and so ... More >>