John Broening

Best New Restaurant: Our ten winners over the past decade

Twenty-four hours from now, the Best of Denver 2013 will start hitting the street -- and the web. This year's edition is packed with more than 400 winners (we're still counting). The the very last category in our Food & Drink section was one of the toughest picks this year: Best New Restaurant. In ... More >>

Paul Reilly will open Beast Bottle in the former Olivea space

"Celebrating now!" read the text from Paul Reilly, who just inked a deal to take over Olivéa, Stephanie Bonin and Keith Arnold's beloved New American restaurant, which the couple, along with exec chef John Broening and pastry chef Yasmin Lozada-Hissom (the betrothed twosome now own Spuntino), opene ... More >>

Olivea says farewell with a dinner deal tonight

It's the last day of service at Olivea, 719 East 17th Avenue. Owners/husband-and-wife Stephanie Bonin and Keith Arnold have decided to pursue personal plans back East. See also: -Olivea, one of Denver's top restaurants, is closing in mid-January -First impressions of Olivea -A conversation with Joh ... More >>

Trends without end: Dining insiders offer predictions for 2013

Olivea, one of Denver's top restaurants, is closing in mid-January

After nearly four years on Seventeenth Avenue's Restaurant Row, Olivea, the intimate Mediterranean restaurant owned by Stephanie and Keith Bonin, who also oversee Duo in Highland, will close in mid-January. The Bonins, who opened Olivea in May of 2009, are moving to the East Coast in June. See also ... More >>

Local chefs dish on Denver's dining scene

Denver Restaurant Week: Should it really be one week? Two weeks? Or two one-week events?

​The first thing you need to know about Denver Restaurant Week is that it's the largest event of its type in the country, with the most restaurants participating and the most meals served. The second thing you need to know is that it's not an actual week. When the economy took a nosedive, the ... More >>

Part two: Cafe Options chef Craig Dixon extols butter, pounds the chicken breast and makes a surprising declaration about Denver

Lori Midson Craig Dixon, executive chef of Cafe Options​ This is part two of Lori Midson's interview with Cafe Options executive chef Craig Dixon. To read part one of that interview, click here. Favorite ingredient: Butter. Animal fat is where it's at. You can't fake butter. Humans have sur ... More >>

Part two: Pete Ryan on cock's comb, Ron Burgundy and cheesy love songs

Lori Midson Pete Ryan, executive chef/instructor of Cook Street School of Culinary Arts​ Pete Ryan Cook Street School of Culinary Arts 1937 Market Street 303-308-9300 www.cookstreet.com This is part two of Lori Midson's Chef and Tell interview with Pete Ryan. To read part one of that inter ... More >>

Get happy at Denver's fifty best happy hours

Does winning Best New Restaurant have a Sports Illustrated jinx?

​Despite the lousy economy, last year saw an unprecedented number of impressive new restaurants opening in Denver - everything from Olivea to Squeaky Bean to TAG to Colt & Gray. But the team of eaters working on the Best of Denver 2010 were unanimous on which spot had earned the Best New Resta ... More >>

Chef and Tell with Jennifer Jasinski from Rioja and Bistro Vendome

​Jennifer Jasinski Executive chef/owner: Rioja and Bistro Vendome Unless you've been in self-imposed isolation or mandatory lockdown, you've no doubt heard the news: Jennifer Jasinski, executive chef/co-owner of Rioja and Bistro Vendôme, is just months away from opening Euclid Hall Bar and ... More >>

A rearview look at the year in food

From the week of December 24, 2009

Chef and Tell part two: Max Mackissock from Squeaky Bean

Max Mackissock​This is part two of my interview with Max Mackissock, executive chef of Squeaky Bean. To read part one of this interview, click here. Proudest moment as a chef: One of the best parts about being a chef is watching people enjoy our hard work -- our food -- every day. That's alw ... More >>

Chef and Tell with Max Mackissock of Squeaky Bean

Lori MidsonSqueaky Bean executive chef Max Mackissock​ "After all that nonsense at Primebar -- those guys are the biggest scumbags ever -- it was unbelievably refreshing to get a job at a restaurant that's owned by one of the nicest guys I've ever met," Max Mackissock says during our interview ... More >>

Black Pearl dives into Duo for its new executive chef

Lori MidsonMicah Watkins is out and Kate Horton is in as executive chef of Black Pearl​Just got off the horn with Jeffrey Musat, general manager of Encore (2550 East Colfax Avenue) and Black Pearl, the New American restaurant at 1529 South Pearl Street whose (now) former chef, Micah Watkins, w ... More >>

After my first bite at Argyll, I was ready to eat my words

Chef and Tell with Sean Kelly of LoHi SteakBar

Lori MidsonLoHi SteakBar executive chef Sean Kelly​"Nothing that goes on my menus gets there by accident," insists Sean Kelly, executive chef of LoHi SteakBar, the packed-to-the-rafters restaurant and watering hole that opened in June in Highland. "I have a tendency to make sure that everythin ... More >>

Joe Vostrejs and his army are out to conquer Denver

IACP Conference Report: What do several hundred wet food writers smell like?

For those of you not yet hipped to the big foodie news in Denver this week, the International Association of Culinary Professionals is in town -- a kind of traveling circus show of food writers, food editors, food pimps, chefs, authors, wine gurus and associated tradesmen. And, of course, Jason Shee ... More >>

Market Watch

A few points about Bluepoint.

Sparrow Flies the Coop

While Sparrow looks for a new home, Denver chefs head to New York City.

The Daily Dish

If at first you don’t succeed, try, try again.

Bite Me

The Beast of Denver

Bite Me

Right Now

Bite Me

Dinner and a Movie

Eat Days a Week