Lori Midson J. Michael Melton Zydeco's 1730 Wynkoop Street 303-293-2887 www.zydecosdenver.com This is part one of my chat with J. Michael Melton, exec chef of Zydeco's. Part two of our interview will run in this space tomorrow. I got the gift of the Southern double name," drawls J. Michae ... More >>
My meals at Westerkamps Steakhouse and Meat Market, which I review in this week's Westword, unleashed a strange but insatiable craving for steak -- cheap steak, like a griddled flatiron or hanger, preferably sided by a couple of eggs and a pile of potatoes. Which is how I found myself at LoHi ... More >>
What to do as snowboard season finally starts winding down? Today's time-wasting video clips come courtesy of Boulder's Meta Skateboards shop, Denver's Never Summer Skateboards and Broomfield's Crisis Skateboards shop. Enjoy:
Who's behid the door of Wednesday's Pie? Sean Kelly.When Laura Shunk recently visited Green Russell, our Best Contemporary Cocktail Bar in the Best of Denver 2011, she discovered that the subterreanean speakeasy not only has a new menu, but someone new in the kitchen, too: legendary local che ... More >>
Lori MidsonEric Chiappetta Pizza Republica 5375 Landmark Place, Greenwood Village 720-489-2030 www.pizzarepublica.com Eric Chiappetta's first job in the kitchen had nothing whatsoever to do with a palpitating passion to actually cook. "I was sixteen, horny and I wanted to make enough money ... More >>
Yesterday I kicked off "Staffing Up," with some free advice for how Mark & Isabella can get its act together. But the idea doesn't have to be confined to restaurants that need a swift, motivating kick in the ass; reading through these blog posts for the last few days, I realize that we can a ... More >>
Lori MidsonLoHi SteakBar exec chef Sean KellyThis is part two of Lori Midson's interview with Sean Kelly, exec chef of LoHi SteakBar. You can read part one of Midson's interview with Kelly here. Ten words to describe you: Husband, father, cook, dedicated, extreme, blessed, impossible, critic ... More >>
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 >>
Lori MidsonThe future home a New York-style pizza joint from the Larimer Square gang and Sean KellySometime in December, Jeff Hermanson, Joe Vostrejs and Rod Wagner will add a new pizza bar to their portfolio of successful restaurants that already includes Billy's Inn, LoHi Steakbar and prett ... More >>
Lori Midson Until yesterday, I hadn't spoken to Sean Kelly in a long time -- not since he shuttered Somethin' Else (now Fruition) in 2006. Not since he hooked up with the Little Pub Company, whose fourteen pubs, bars, taverns, saloons and (sort-of) restaurants are strewn all over the city. And not ... More >>
While the abysmal economic climate has stalled many proposed restaurant plans, the new owners of 3200 Tejon Street are moving ahead with their project to put a steakhouse in the former home of North Star Brewery. Sean Kelly (pictured) has already signed on as the chef at the new venture, and on T ... More >>
Rumors were rampant that the recently vacated North Star Brewery space at 3200 Tejon Street had already been snapped up by Joe Vostrejs, Jeff Hermanson and Rod Wagner -- the Larimer Square gang, in part, and the crew most recently behind the resurrection of Billy's Inn, at 4403 Lowell Boulevard. So ... More >>
Sean Kelly, phone home.
Say so long to Rollie Wesen and Somethin' Else.
The owners of Steuben's have region to believe.
Sean Kelly weighs in on the Samples' past, present and future.
Jeepís new vehicle is definitely off-road.
Man About Town
Kelly's Lune Eclipse
Clair de Lune
So Foie, So Good
Clair de Lune
Clair de Lune
Clair de Lune
And I'll dine if I want to.
Sean Kelly is back in the kitchen -- back where he belongs.
After a year on the outside, Sean Kelly is back in the kitchen.
Sean Kelly says goodbye--and takes Aubergine and the Biscuit with him.
Readers give our food critic something to chew on.
The links keep growing in Colorado's franchise restaurants.
Aubergine ripens with age.
Why so many restaurants have reservations about reservations.