Tony Hessel West Flanders Brewing Co. 1125 Pearl Street, Boulder 303-447-2739 wfbrews.com This is part one of my interview with Tony Hessel, exec chef of West Flanders Brewing Co; part two of our conversation will run tomorrow. Born in Manhattan and raised in Connecticut, Tony Hessel always thou ... More >>
Duy Pham Epernay 1080 14th Street 303-573-5000 This is part one of my interview with Duy Pham, exec chef of Epernay; part two of our chat will run tomorrow. epernaylounge.com We're boat people," chuckles Duy Pham -- but he's dead serious. Born in Saigon, Pham snuck out of Vietnam with his father, ... More >>
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 >>
Back before we had rock star chefs strutting their gimmicks on the Food Network, Denver had Duy Pham, who first made a (big) name for himself as the ridiculously young chef of the long-departed Tante Louise. He followed that illustrious gig with stints at Opal on Ninth Avenue, a restaurant called Ky ... More >>
It's been nearly two years since restaurateur Ed Novak retired, selling the forty-year-old Broker, one of downtown's last fine-dining bastions, and its only surviving sibling restaurant, the Cork House Wine Restaurant, to Jerry Fritzler, a long-time employee and partner.
It's been almost forty years since Ed Novak opened the Broker Restaurant, at 821 17th Street, which has been serving up complimentary bowls of peel-and-eat shrimp to crowds for generations. The restaurant is still a mainstay for its unique dining room -- it's located in the basement of a form ... More >>
Tyler WiardThis is part two of Lori Midson's interview with Tyler Wiard, the executive chef at Elway's Cherry Creek. You can read the first part of Midson's interview with Wiard here. Proudest moment as a chef: When I won the National Pork Award in May of 2008. I had won the state pork compe ... More >>
Dig it. I know there's been a lot of talk, here and elsewhere, about the fantastic deals to be found during Denver Restaurant Week. One thing that's not getting a lot of ink: How killed all those restaurant crews will be during that February 21-28 stretch. And where's the payoff for them?  ... More >>
Duy Pham has a new restaurant -- in Pueblo, of all places.
Man does not live by bread alone but you could come close here.
Lasers speed up passages at the Colorado History Museum.
Devil's Food Bakery is a heavenly coffee shop -- and more.
Out to Lunch
Black Arts envelops the senses
...is also good for Denver diners, as evidenced by Solera.
Opals initial concept sounded ridiculous, but the result is sublime.
Kevin Taylor says au revoir to Nicois.
Out of the Bleu.
In Spanish, solera describes a wine-making process. In English, Solera means consistently good meals.
Table that motion
The rise and fall of Zenith.
Reviewing the Best of Denver
From the week of November 16, 2000
The staff at Roy's is at your service.
Pioneering pizza men make up the upper crust.
The barbecue scene in Denver still smokes.
French chefs are out there--if you know where to look.