The Michelin Group

Round two with Jeremy Thomas, exec chef of Le Grand Bistro & Oyster Bar

Jeremy Thomas Le Grand Bistro & Oyster Bar 1512 Curtis Street 303-534-1155 www.legranddenver.com This is part two of my interview with Jeremy Thomas, chef of Le Grand Bistro & Oyster Bar; part one of our conversation ran yesterday. What's never in your kitchen? Green peppers. When I worked at Sacr ... More >>

Greatness emerges at the year's first major film festival

Round two with Fabio Flagiello, exec chef of PastaVino

Fabio Flagiello PastaVino 1043 Pearl Street, Boulder 303-955-8791 www.pastavino.com Part one of my interview with Fabio Flagiello, exec-chef owner of PastaVino, ran yesterday; this is part two of our chat. Favorite restaurant in America: Le Bernardin, in New York. For me, eating at Le Bernardin i ... More >>

Fabio Flagiello, exec chef-owner of PastaVino, on organs

Fabio Flagiello PastaVino 1043 Pearl Street, Boulder 303-955-8791 www.pastavino.com This is part one of my interview with Fabio Flagiello, exec-chef owner of PastaVino. Part two of my chat with the Boulder chef will run in this space tomorrow. "There's something about the life of a chef and resta ... More >>

Adam Watts, chef de cuisine of Jax Boulder, on brotherhood, fat and the baggie of weed

Adam Watts Jax Fish House Boulder 928 Pearl Street, Boulder 303-444-1811 www.jaxboulder.com This is part one of my interview with Adam Watts, chef de cuisine at Jax Boulder. Part two of our chat will run on Thursday. Cycling makes you hungry, says Adam Watts. The former professional pedaler, who ... More >>

Round two with Thomas Salamunovich, exec chef of Larkspur and Larkburger

Thomas Salamunovich Larkspur 478 Vail Valley Drive, Vail 970-754-8050 www.larkspurvail.com Larkburger www.larkburger.com Part one of my interview with Thomas Salamunovich, exec chef of Larkspur and Larkburger, ran yesterday; this is part two of our chat. Rules of conduct in your kitchen: Respect e ... More >>

Patrik Landberg, exec chef of Charcoal, on opening additional restaurants, food trends and the "snapshot" comments on social review sites

This is part one of my interview with Patrik Landberg, exec chef of Charcoal. Part two of our conversation will run in this space tomorrow. Patrik Landberg Charcoal 43 West Ninth Avenue 303-454-0000 www.charcoaldining.com Patrik Landberg had no choice: It was either learn how to cook or succumb ... More >>

Round two with Brett Shaheen, exec chef of the Wooden Table

Brett Shaheen Wooden Table 2500 East Orchard Road, Greenwood Village 303-730-2152 www.thewoodentablerestaurant.com This is part two of my interview with Brett Shaheen, exec chef of the Wooden Table. Part one of our chat ran yesterday. Favorite restaurant in America: Grizzly Bar in Roscoe, Montana. ... More >>

Reader: Broadway's cup is running over...and that's a good thing

Happy Coffee will be pouring in the Baker neighborhood. Happy?​While My Sweet Bakery has closed in Berkeley, the Baker neighborhood is living up to its name, and is now home to a number of bakeries, sweet spots and coffee shops, with more -- including Happy Coffee -- still to come. Is it too ... More >>

Chef Tom Coohill on food snobs, foie gras, fishy fish and food bloggers

Tom Coohill Coohills 1400 Wewatta Street 303-623-5700 coohills.com This is part one of my interview with Tom Coohill, exec chef/owner of Coohills. Part two of my chat with Coohill will appear in this space tomorrow. "This," confides Tom Coohill, "is too good to be on the menu. It's like buttah." ... More >>

Round two with Rob Lawler of the Truffle

Lori Midson​ Rob Lawler The Truffle 2906 East Sixth Avenue 303-322-7363 www.denvertruffle.com This is part two of my interview with Rob Lawler, former chef and the sovereign of cheese at the Truffle. Part one of my chat with Lawler ran yesterday. Favorite restaurant in America: I really do ... More >>

Medical marijuana dispensary review: Pulling into The Station in Boulder for the chronic

Update: After we published our review of The Station, on view in its entirety below, several of our commenters said the dispensary had closed -- and they were right. However, it's open again. What's the story? City of Boulder spokeswoman Sarah Huntley has the answers.

Round two with Sean McGaughey, exec chef of Opus

Lori Midson​ Sean McGaughey Opus 2575 West Main Street, Littleton 303-703-6787 This is part two of my interview with Sean McGaughey, exec chef of Opus. You can read part one of that interview here. Favorite restaurant in America: Blue Hill at Stone Barns, a restaurant directly on a farm in ... More >>

Medical marijuana dispensary review: Natural Remedies in Denver

​Natural Remedies is on the fifth floor of a turn-of-the-century building on Market Street above Sonoda's Sushi. The building has a central staircase and the smell of freshly fried tempura wafts all the way up to the fifth floor, generally overpowering the feint smell of cannabis until you get ... More >>

Frasca Food and Wine's Lachlan Mackinnon-Patterson on eating fox tartare and the get in -- and get out rule at Frasca

Lori Midson​ Lachlan Mackinnon-Patterson Frasca Food and Wine 1738 Pearl Street, Boulder 303-442-6966 www.frascafoodandwine.com This is part one of my interview with Lachlan Mackinnon-Patterson, co-owner and executive chef of Frasca Food and Wine. Part two of my chat with Mackinnon-Patterso ... More >>

Top five foodie fights to last a lifetime

​Watching foodies beat the organic-arugula shit out of each other in the media is a lot like watching toddlers fight in the sandbox: It's hilarious, semi-productive, and it basically comes down to which kid has the biggest shovel and sand pail to knock down bodies with. Foodie fights are semi- ... More >>

Theo Adley, exec chef/owner of The Pinyon, rants on Boulder being called "America's Foodiest Town"

Lori Midson​ Theo Adley The Pinyon 1710 Pearl Street, Boulder 720-306-8248 www.thepinyon.com This is part two of my interview with Theo Adley, executive chef/owner of the Pinyon in Boulder. Part one of my chat with Adley ran yesterday. Favorite restaurant in America: I'm just gonna say that ... More >>

Round two with Trattoria Stella's Valentino Ujkic

Lori Midson​ Valentino Ujkic Trattoria Stella 3201 East Colfax Avenue 303-320-8635 http://trattoriastella.squarespace.com This is part two of my interview with Valentino Ujkic , executive chef of Trattroria Stella. Part one of that interview ran yesterday. Favorite restaurant in America: K ... More >>

Round two with Flagstaff House executive chef Mark Monette

​ Mark Monette Flagstaff House 1138 Flagstaff Drive, Boulder 303-442-4640 www.flagstaffhouse.com This is part two of my interview with Mark Monette, executive chef of the Flagstaff House. Part one of that interview, in which Monette talks about cooking with Thomas Keller and his disdain for ... More >>

Mark Monette, executive chef of the Flagstaff House, on the woman who asked for raw elk and his disdain for duck tongues

​ Mark Monette Flagstaff House 1138 Flagstaff Drive, Boulder 303-442-4640 www.flagstaffhouse.com This is part one of my interview with Mark Monette, executive chef of the Flagstaff House. Part two of my chat with Monette will run in this space tomorrow. While Boulder today is renowned for ... More >>

Sushi Sasa's Wayne Conwell on working for Iron Chef Morimoto, the genius of Jeff Osaka and sushi "edibles"

Lori Midson​ Wayne Conwell Sushi Sasa 2401 Fifteenth Street 303-433-7272 www.sushisasadenver.com This is part one of my interview with Wayne Conwell, executive chef/owner of Sushi Sasa. Part two of this interview will run tomorrow on the Cafe Society blog. While his toddling friends were ... More >>

Enough is never enough for Kelly Whitaker at Pizzeria Basta in Boulder

Lon Symensma, exec chef of ChoLon, rips on bird's nests, extols the virtues of lop chong and admits that his favorite macaroni and cheese is made with Velveeta

Lori Midson​ Lon Symensma ChoLon Modern Asian Bistro 1555 Blake Street 303-353-5223 www.cholon.com This is part one of my interview with Lon Symensma, executive chef of ChoLon Modern Asian Bistro. Part two of that interview will run in this space tomorrow. Lon Symensma talks faster than a ... More >>

ChoLon presents Southeast Asian market cuisine with an upscale twist

See photos of the menu options at ChoLon.

Where to watch the Steelers-Jets game

Some teams are still playing football.​Displaced Jets and Steelers fans shouldn't be deprived of their right to get drunk, eat bar food and scream in public with their football brethren just because they live in Denver. And they won't be, thanks to a few local bars that will provide a spot for ... More >>

Jorge de la Torre, dean of culinary education at Johnson & Wales University, dishes on Denver's best hummus, his students and surly service

Lori Midson​ Jorge de la Torre Johnson & Wales University www.jwu.edu This is part one of Lori Midson's interview with Jorge de la Torre, dean of culinary education at Johnson & Wales University. Part two of that interview will run in this space tomorrow. "I'm a little worried about this in ... More >>

Michelin bestows more stars on Japan, which pulls even with France for restaurants with top honors

​Planning an international culinary vacation? Thinking France? Maybe you should re-route to Japan. This year's Michelin guides are now out for perusal -- and because four restaurants in Japanese cities were upgraded to three-star status, the country now hosts the same number of highest-honored ... More >>

Jeff Osaka's talents in the kitchen add up to a sublime experience at twelve

Black Cat exec chef Eric Skokan on cooking for kids, the demise of burrata and his Niwot farm

Lori Midson ​ Eric Skokan Black Cat 1964 13th Street, Boulder 303-444-5500 www.blackcatboulder.com This is part one of Lori Midson's interview with Eric Skokan, exec chef/owner of Black Cat in Boulder. Part two of that interview will run in this space tomorrow. In the exhibition kitchen, th ... More >>

Old Saigon at ChoLon Modern Asian Bistro

Part two: Chef and Tell with Jay Spickelmier from Japoix

Lori Midson​ Jay Spickelmier Japoix 975 Lincoln Street 303-861-2345 www.japoix.com This is part two of this week's Chef and Tell. Read the rest of Lori Midson's interview with Jay Spickelmier, executive chef of Japoix, here. Favorite restaurant in America: Osaki's Sushi & Japanese Cuisin ... More >>

Baby Michelin on a roll in China

Quirky China News​ What do you get when you cross a baby, a tire and a locust's ravenous appetite? A munchkin who'd make baby Godzilla blush with envy. Lei Lei carries forty pounds on his ten-month-old frame, and weighs what a healthy six-year-old might weigh. His girth has earned him a nic ... More >>

Ten things that can make a good wine bar a great wine bar

​ What separates a good wine bar from a great one? More than you'd think. It's an elusive mix at best: Easy-to-pinpoint characteristics can surely make you love a place at first glance, but it's the more subtle, nuanced elements that will ultimately bring you back. Here's how the best are ge ... More >>

Part two: Chef and Tell with Matt Mine from the Oceanaire Seafood Room

Lori MidsonMatt Mine, executive chef of Oceanaire​ This is part two of Lori Midson's interview with Matt Mine, executive chef of Oceanaire. You can read part one of that interview here. Culinary inspirations: Many things, but the weather and the seasons usually play a big part in how I cook, ... More >>

Fruition's Alex Seidel named a Food & Wine magazine Best New Chef

Lori Midson​Just minutes ago, Food & Wine magazine released the names of the country's Best New Chefs for 2010, and Alex Seidel, executive chef/owner of Fruition, earned one of the ten coveted spots. Bryan Moscatello, the former exec of the long defunct Adega Restaurant and Wine Bar, was the ... More >>

Chef and Tell with Brian Laird of Barolo Grill

Lori MidsonAll fired up: executive chef Brian Laird of Barolo Grill ​"It was a step off the cliff for sure, but at the same time, I just knew that I was a good fit for the job," says Brian Laird of Barolo Grill, the Northern Italian restaurant whose kitchen Laird has cooked in for the past twe ... More >>

Part two: Chef and Tell with Sean Yontz of Mezcal, Sketch and Tambien

Lori MidsonSean Yontz with his wife Alexa​This 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 Adrià, the chef at El Bulli, because of the way he's completely changed people's perc ... More >>

Looking for a good restaurant? You're in the ballpark...

Things that Won’t Be at the Presidential Memorabilia Exhibit

Hell's Kitchen: The Game

American Music Club

Mark Eitzel’s still mopey after all these years – albeit a little less so these days.

Dinner at Le Bernardin

Letters to the Editor

Letters from the week of 1/10/2008

Criticizing the Critic

Criticizing the Critic

Beyond Borders

The Chen Brothers offer a pan-Asian experience at Blue Moon.

Bite Me

That's All, Folks

Grinding Gears

Is Denver's Grand Prix headed down a racing dead end?

Meditations in Red

I carry a torch for tiki bars and Twin Dragon.

Bite Me

Get a 'Cue