Ten years isn't a long time, unless you're in the restaurant business, in which case surviving a decade can seem like a monumental achievement. And with the rapid changes in Denver dining tastes and the explosion of hot new restaurant neighborhoods over the past few years, older eateries find themse ... More >>
On Wednesday night, seventeen chefs from across Denver convened on the patio of Elway's Cherry Creek for the Hot Rocks Griller Challenge, an annual benefit -- and one of the best food-related events of the year -- for the Denver Health Foundation's male-based programs. The chefs, all of whom created ... More >>
The lights were on but no one was home last night at the Wahoo's Fish Taco at 1521 Blake Street, the first Colorado location opened by the California-based chain. "After 18 plus years, Wahoo's on Blake Street will be serving its last guest on Saturday, October 26," reads a sign on the door that dire ... More >>
I loved the mole at Tamayo, the restaurant I review this week, and it got me thinking about another mole I've loved over the years. Not coincidentally, it was made by a Tamayo veteran, Sean Yontz, who learned the secrets of this complex sauce from a woman in Oaxaca who cooked in a dirt-floor kitchen ... More >>
Furthering its commitment to supporting local artists, GroundSwell Cannabis Boutique and Gallery recently commissioned a mural on the shop's heavily trafficked block of Colfax Avenue. With help from the gallery's DJ Mario Zoots, curators Rebecca Peebles and Danette Montoya connected with artist and ... More >>
Arnold Rubio Tamayo 1400 Larimer Street 720-946-1433 richardsandoval.com/tamayo This is part two of my interview with Arnold Rubio, exec chef of Tamayo; part one of our chat ran yesterday. What's your idea of a great dining experience? I love great food, but a great dining experience really depen ... More >>
Sean Yontz's job effectively ended at the end of service on May 3, when El Diablo and Sketch closed for good and he parted ways with Jesse Morreale, owner of the red-tagged First Avenue Hotel, after eight years in business together. After that, Yontz traveled some, and he's now on his way to Aspen f ... More >>
One of my favorite parts of being a reporter is getting to talk to strangers (and sometimes, friends). Even outside of assignments, I find myself interviewing waitresses, vending-machine repairmen and random people who have clearly not chosen to be in line in front of me at the grocery. This year, I ... More >>
While Oaxaca has a different mole for every day of the week, this Mexican restaurant in Denver has a different salsa for nearly every dish on its menu -- and they're all terrific. Can you guess where I'm eating? Special bonus: Anyone who gives the first correct answer to the week's Guess Where pos ... More >>
As Kevin Morrison drew up plans for Pinche Taqueria, a brick-and-mortar version of his Pinche Tacos food truck, he gave a lot of thought to how to best use his newly acquired liquor license, creating a beverage board that would embody the cheeky nature of his brand.
Lori MidsonIt hasn't been a good year for our economy, but it's been a stellar year for the Denver restaurant scene, which continues to produce culinary heroes and push the envelope. I can't even begin to guess how many meals I've eaten in restaurants over the past year, but I'm fairly certai ... More >>
Lori Midson No. 54: Carnitas with mole verde from Tarasco's
Lori MidsonIf you've ever been to the Valverde Country Club, a somewhat unsavory bar at 1319 West Alameda Avenue, then you know that the country club moniker is a little like comparing Fritos to foie gras. Still, the beers are ultra-cheap, the clientele, animated (to say the least), and now ... More >>
Lori Midson"It's gonna be Mexican, but not Mexican." So says Jorge Pingarron, who's opening El Olvido in the former Hades Bar & Grill (and South Broadway Grill, and El Ranchito, and, long ago, Mr. Steak) spot on South Broadway. And what he means by "not Mexican" is that he's not going to ser ... More >>
Lori Midson No. 86: Beef cheek enchiladas from El Diablo Sean Yontz is, arguably, the face of Mexican food in Denver, and when El Diablo, the restaurant that he co-owns with Jesse Morreale, opened last August, it did so with an ambitious menu that stretched far and above the conventional M ... More >>
Cantina Laredo hosted a dinner and cooking class at the Centennial restaurant, 6851 South Gaylord Street, on November 8, to present new menu offerings and offer a preview of the first Jose Cuervo Tequila Dinner on Thursday, November 11. General manager Joann Harwell and executive chef Ed Le ... More >>
Sean Kenyon knows how to pour -- both drinks, and advice. A third-generation bar man with almost 25 years behind the bar, he is a student of cocktail history, a United States Bartenders Guild-certified Spirits Professional and a BAR Ready graduate of the prestigious Beverage Alcohol Resource ... More >>
Lori Midson Jesse Morreale takes me by the hand and leads me down a narrow passageway, past the rustic wooden tequila lockers and kaleidoscopic altar littered with white candles, and into the lantern-lit dining room of El Diablo, the new Mexican restaurant at First and Broadway that he and e ... More >>
Melo and Lala's fabulous wedding cake."Carmelo's favorite color is red, which was dominant in the decor and the cake. The inside was red velvet with cream cheese fillings, alternating with chocolate cake, chocolate cream, & dark chocolate ganache (Lala's favorite). We used gold to add luxury. ... More >>
Lori Midson After my fourth trip to Oaxaca, arguably Mexico's most vibrant food city, I'm still convinced that it's one of the most magical places on earth. The open-air markets, which seem infinite in scope and scale, are extraordinary, the people of colonial Oaxaca are some of the most int ... More >>
A Flickr photo.Ancho chiles appear in Lola's dinner.Lola, 1575 Boulder Street, knows Mexican food. And they'd like to educate the rest of us with events like tonight's Oaxaca Dinner, a five-course meal paired with cocktails and tequilas. Then again, if you've been craving Italian lately, yo ... More >>
Lori MidsonSean Yontz with his wife AlexaThis is part two of Lori Midson's interview with Sean Yontz, executive chef of Mezcal, Tambien and Sketch. You can read part one here. Culinary inspirations: Ferran AdriÃ , the chef at El Bulli, because of the way he's completely changed people's perc ... More >>
Photo by Lori MidsonThe tattooed knuckles of Vesta Dipping Grill executive chef Matt SelbyDuring the Taste of the Nation, the July 19 charity event that Matt Selby chef-chaired, he turned to me and uttered one word: "Wow." He was awestruck by the size of the crowd, but also by something else: ... More >>
Twenty-nine years into its career, the Church recently released Untitled #23, one of its most accomplished works in an already remarkable string of albums over the last decade. We had a chance to have a candid conversation about the band's music, the true meaning of artistic significance and its daz ... More >>
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