Suffice it to say that I eat out more than the general population, unless, of course, the general population can catalogue more than 450 restaurant meals in a year -- which is about the number of breakfasts, lunches and dinners that I stomached in 2012. Pathetic, isn't it? But all those food dates a ... More >>
Cafe Society served up three Guess Where? contests last week, ranging from a still-unidentified flight of craft beers from a brewery whose suds you'll never find in liquor stores, to a spicy Szechuan chicken dish from a Chinese restaurant that also remains unidentified, to a Greek salad from a pizza ... More >>
I can't imagine what you'd do with this Colorado spirit, which makes your mouth, lips and gums go numb -- a lot like Sichuan peppercorns -- but there's at least one restaurant and bar that's conjuring up ways to use the spirit in cocktails. Still, this has got to be the strangest liquid I've ever pu ... More >>
Tommy Lee Uncle 2215 West 32nd Avenue 303-433-3263 uncledenver.tumblr.com This is part two of my interview with Tommy Lee, exec chef of Uncle; part one of our chat ran yesterday. What do you enjoy most about your craft? Like most cooks, I enjoy the creativity of coming up with new dishes, but the ... More >>
Josh Monopoli Black Cat 1964 13th Street, Boulder 303-444-5500 www.blackcatboulder.com Bramble & Hare 1970 13th Street, Boulder 303-444-9110 brambleandhare.com This is part one of my interview with Josh Monopoli, chef de cuisine of Black Cat and Bramble & Hare, Part two of our chat will run tomorr ... More >>
No. 38: Panna cotta from Il Posto
No. 44: Raw carrot salad from Ambria
No. 44: Chimayo-chile flank steak and posole at Village Cork
Today marks the Chinese New Year, which is a good reason to go forth into one of this city's excellent Chinese joints and feast on meats and vegetables loaded with Szechuan peppers, a vat of soul-warming beef noodle soup, dumplings or something much, much stranger -- duck tongue, pig's blood or shar ... More >>
Ocean Forest Cafe Ocean Forest Cafe, a self-described "wild and artictic" -- and certainly eclectic -- restaurant, opened in Lakewood in 2007, but just last year, it rolled out a menu full of Sichuan specialties as well as Thai and Chinese-American dishes. But when we recently passed by the ... More >>
Lori Midson No. 48: Croque Madame from Pierre Michel Organic French Bakery Cafe
No. 47: Croque Madame from Pierre Michel Organic French Bakery Cafe
Lori Midson No. 49: Carnitas from Araujo's
Lori Midson No. 51: Pork tenderloin with bread pudding and green split peas from the Wooden Table
Lori Midson No. 52: Santa Fe skillet from Hits the Spot Diner
Imperial Chinese RestaurantBefore Liu Zeng Qun opened Chef Liu's Authentic Chinese Cuisine, his own Szechuan restaurant in Aurora which I review this week, he spent eight years working for the man who secured the visa that brought him over here: Johnny Hsu. Hsu is the owner of Imperial Chine ... More >>
Mark MangerThis week's review took me out to Aurora to experience the Szechuan cooking of Chef Liu's Authentic Chinese Cuisine, a restaurant that opened last year after Liu Zeng Qun left Imperial Chinese Restaurant to do his own thing. In addition to a meal, I got a primer from one of the res ... More >>
Mark MangerYou can get great Chinese food in this town, but you have to know where to look -- especially if you're on the hunt for real Szechuan food, not the dumbed-down American version of the cooking of Southern China that's a mainstay of dollar-a-scoop joints and many strip-mall spots.
Lori Midson No. 54: Carnitas with mole verde from Tarasco's
No. 55: Samosas from the British Bulldog
Lori Midson No. 56: Mixiote de borrego from El Trompito Taqueria
Lori Midson No. 58: Gazpacho verde from Zolo Grill
Lori Midson No. 59: Lamb vindaloo from Cuisine of the Himalayas
Mark MangerChopsticks China Bistro held down the corner of Federal and Mississippi for four years, turning out stellar Chinese cuisine that spanned Szechuan specialties, Taiwanese soup dumplings and sandwiches. We loved the place, and we were sad to see it go when it ditched its digs on Feder ... More >>
Lori Midson No. 61: Chili gobi from Jai Ho
Lori Midson No. 62: Crue fries from D Bar Desserts
Lori Midson Arik Markus Row 14 891 14th Street 303-825-0100 www.row14denver.com This is part one of my interview with Arik Markus, executive chef of Row 14. Part two of my chat with Markus will run in this space tomorrow. Arik Markus is the chef equivalent of Iron Man on steroids. He races ... More >>
Lori Midson No. 64: Chongqing Chicken from East Asia Garden Some of the best cooking in Denver comes from restaurants that are completely off the radar -- those with generic names, facades as forgettable as last night's one-night stand and featureless dining rooms where the color scheme cl ... More >>
Lori Midson No. 65: Luther burger from Crave The scene at Crave, especially on weekends, can be complete pandemonium, with bodies crushed to the walls, standing in wait to wrap their jaws around what may very well be the most off-the-wall burger inventions this city has ever seen. Head burg ... More >>
Lori Midson No. 66: Sea scallop and rock shrimp noodle bowl from Bones Like a lot of people, I spent the majority of my years as an undergraduate obsessed with keeping my waistline shaped to a size two (those days are long, long gone) and spending whatever leftover scholarship money I had o ... More >>
Lori Midson No. 67: Frico caldo from Frasca Food & Wine Colorado's pope of Friulian cooking, Lachlan MacKinnon-Patterson is a madman on the stove, a genius who bats around a menu that's full of wonderous dishes, and one of the few chefs we know who wears a toque -- and wears it with reveren ... More >>
Although Denver Restaurant Week, which starts on February 26, is the real movable feast, two new kids on the restaurant block are offering major deals on Tuesday, February 22. El Diablo, which opened last August at 101 Broadway, is offering its second tequila dinner featuring Republic Tequil ... More >>
Lori Midson No. 71: Celery and lime popsicle from Spuntino Cupcakes? Done (unless you're Chris Romer or one of his minions). Pies? Yes, I adore them, especially when they're plumped with fresh fruit. But, as of about noon yesterday, I'm hot, like California boys on California "Gurls," for p ... More >>
Lori Midson No. 81: Sichuan braised beef noodle soup from Zoe Ma Ma Zoe Ma Ma is a weird little place, slightly ratty and tatty, definitely earthy, often chaotic and occasionally quiet, with the only audible hums coming from the kitchen of Anna Zoe, the slight, grandmotherly matriarch wh ... More >>
Ocean Forest CafeThe eclectic dining room at Ocean Forest CafeOn its website, Ocean Forest Cafe, 11068 West Jewell Avenue, calls itself a "wild and artictic place." While we're not exactly sure what "artictic" means, we almost need to make up a word, too, to properly describe the festive deco ... More >>
Dont judge a cook by this cover.
One good reason to go to Szechuan Chinese Restaurant is all you need.
Yanni's shows why great Greek cooking is better than a cuisine.
I carry a torch for tiki bars and Twin Dragon.
April 9-15, 1998