100 Favorite Dishes: Celery and lime popsicle from Spuntino
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 popsicles. But not -- definitely not -- the shirt-staining, artificially flavored ice pops that riddle supermarket shelves. Those suck. And the ice crystals that pass for popsicles handed out by
escaped convicts your friendly neighborhood ice cream truck driver, force kids to spend their entire allowance just to be able to yell "Bomb Pop" without getting sent to juvy.
No, the popsicles I'm talking about are the kind that make you really want to lick a stick. And for those, you've got to go to Spuntino, which recently opened in Highland. The popsicles are made in-house, from natural juices and fruits (and sometimes spices), in some sort of awesome contraption that swirls and whirls and freezes and god knows what else. But suffice it to say that they're jaw-droppingly delicious. The flavors, of which there are many, change on a whim, but if the incredible celery and lime ice pop is available, buy a case and horde it like you would gold. I'm not a fan of celery. In fact, I pretty much abhor it, but the juice, combined with the intense citrus of the lime, is an unlikely combination that's about as much fun as you can have sucking a stick.
Hungry for more? All the dishes in our countdown are linked below:
No. 94: Seafood soup from Farro
No. 73: Gumbo from Bistro One
In late 2009, we embarked on a culinary journey that took us through our favorite dishes in the Mile High City -- one hundred, to be exact -- as a precursor to the Best of Denver 2010 issue. Now we're back with round two, counting down (in no particular order) a hundred more of our favorite Denver dishes in a list that, by our imperfect calculations, should be wrapped up by the time the Best of Denver 2011 hits the streets on March 31. In the meantime, if there's a dish you think we need to try, tell us about it in the comments section below, or shoot us an e-mail at email@example.com.
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