Restaurant Reviews

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Ay Caramba! These Mexican sandwiches could use some torta reform Ay Caramba! These Mexican sandwiches could use some torta reform
See also: A closer look at Ay Caramba!
By Gretchen Kurtz, June 13, 2013
Ten years ago, getting one of the legions of Atkins adherents to eat a slice of bread was like trying to talk your way out of a parking ticket:... More >>
Oak at Fourteenth rises from the ashes Oak at Fourteenth rises from the ashes
See also: Behind the scenes at Oak and Fourteenth
By Gretchen Kurtz, June 06, 2013
We have a history, Oak at Fourteenth and I. It's not of the salacious, I-dated-someone-in-the-kitchen variety, but of the professional sort: I've... More >>
Chef Matt Selby has found a home in Jefferson Park Chef Matt Selby has found a home in Jefferson Park
See also: A closer look at Corner House
By Gretchen Kurtz, May 30, 2013
Matt Selby didn't set out to operate a cafeteria-cum-pantry for the RiverClay condominiums rising five stories above Corner House. But since he... More >>
Taita takes diners on an unexpected journey through Peruvian cuisine Taita takes diners on an unexpected journey through Peruvian cuisine
See also: Behind the scenes at Taita
By Gretchen Kurtz, May 23, 2013
When I first moved to Paris, I was insulted by the comments people would make about American food. "You call that cheese?" they'd say, referring... More >>
Slotted Spoon Meatball Eatery: Fast-casual is on a roll Slotted Spoon Meatball Eatery: Fast-casual is on a roll
See also: A closer look at Slotted Spoon
By Gretchen Kurtz, May 16, 2013
After my first visit to Slotted Spoon Meatball Eatery, a locally owned fast-casual joint that's a meatball-slinging version of Chipotle, I... More >>
Potager: Teri Rippeto's restaurant sends you seasons eatings Potager: Teri Rippeto's restaurant sends you seasons eatings
See also: Behind the scenes at Potager
By Gretchen Kurtz, May 09, 2013
If you're looking for housemade honey-chamomile bitters, ice chipped off a block or a community counter where you can sit and grab a bite, don't... More >>
Pho Lee: So pho, so good for this Greenwood Village restaurant Pho Lee: So pho, so good for this Greenwood Village restaurant
See also: A closer look at Pho Lee
By Gretchen Kurtz, May 02, 2013
Avocados used to be in the same class as pomegranates, hard to find in small grocery stores and displayed with growers' signs for how to slice... More >>
Amerigo Delicatus: Iain Chisholm woos wows with his new-world Italian cuisine Amerigo Delicatus: Iain Chisholm woos wows with his new-world Italian cuisine
See also: Behind the Scenes at Amerigo Delicatus
By Gretchen Kurtz, April 25, 2013
Celebrity chef Mario Batali has done some controversial things over the years, some of them humorous (wearing shorts in all seasons), others not... More >>
DJ's 9th Avenue Cafe: Is this new breakfast/lunch spot as good as the original? It's relative. DJ's 9th Avenue Cafe: Is this new breakfast/lunch spot as good as the original? It's relative.
See also: A Closer Look at DJ's 9th Avenue Cafe
By Gretchen Kurtz, April 18, 2013
When are they going to have another one? The question jostled about my brain for years, but I never got around to asking it, not because it's... More >>
Punch Bowl - Social Food & Drink: From bowling to burgers, there's a lot to like Punch Bowl - Social Food & Drink: From bowling to burgers, there's a lot to like
See also: Behind the Scenes at Punch Bowl - Social Food & Drink
By Gretchen Kurtz, April 11, 2013
I don't often read writing scrawled outside bathroom walls, but something at Punch Bowl - Social Food & Drink caught my eye. In the back of the... More >>
Tom's Urban 24: Is this upscale diner ready for prime time? Tom's Urban 24: Is this upscale diner ready for prime time?
See also: Behind the scenes at Tom's Urban 24
By Gretchen Kurtz, April 04, 2013
You might not know the name Tom Ryan, but you've probably heard of Smashburger, the fast-casual concept he founded in Denver in 2007. Smashburger... More >>
Bop & Gogi: A fast-casual Korean concept takes off in Centennial Bop & Gogi: A fast-casual Korean concept takes off in Centennial
See also: A closer look at Bop & Gogi
By Gretchen Kurtz, March 21, 2013
I slipped in at lunch, because Bop & Gogi, a fast-casual Korean restaurant that opened in Centennial in October, seems like a lunch kind of... More >>
This restaurant might be named for the common man, but it's uncommonly good This restaurant might be named for the common man, but it's uncommonly good
See also: Behind the scenes of The Populist
By Gretchen Kurtz, March 14, 2013
The desserts caught me by surprise. I was expecting something clever yet homey, perhaps deconstructed butterscotch pudding or a chocolate malted... More >>
Spice is nice in Indian food -- and so is tradition Spice is nice in Indian food -- and so is tradition
See also: Scenes from the kitchen at Azitra
By Gretchen Kurtz, March 07, 2013
The group in the car knew me well, but on that particular night, I had a hard time swapping stories and laughing along. I was distracted,... More >>
The chicken at La Polleria is a real bird in the hand The chicken at La Polleria is a real bird in the hand
See also: Behind the scenes at La Polleria
By Gretchen Kurtz, February 28, 2013
Roast-chicken fanatics tout experiencing the bird with bread salad at San Francisco's Zuni Cafe the way others talk about climbing the Eiffel... More >>
True Food Kitchen is good...and good for you True Food Kitchen is good...and good for you
See also: A Closer Look at True Food Kitchen
By Gretchen Kurtz, February 21, 2013
It wasn't until dessert that the server cracked a grin. Not a polished smile, because the young man in TOMS and a relaxed white shirt had been... More >>
A quick trip to a land of sunshine and bright Mediterranean tastes A quick trip to a land of sunshine and bright Mediterranean tastes
See also: In the kitchen at Cafe Byblos
By Gretchen Kurtz, February 14, 2013
If Denver were lucky enough to get a nor'easter — one of those storms that dumps rain for so many hours, you're sure the sky has never been... More >>
Tommy Lee's Highland noodle shop will bowl you over Tommy Lee's Highland noodle shop will bowl you over
See also: Behind the scenes at Uncle
By Gretchen Kurtz, February 07, 2013
Tofu isn't as esoteric as it once was. Even if you're not vegetarian or vegan, you've probably had it a few times — perhaps with berries in a... More >>
Andrea Frizzi's traditional trattoria has become a Colorado classic Andrea Frizzi's traditional trattoria has become a Colorado classic
See also: Behind the Scenes at Il Posto
By Gretchen Kurtz, January 31, 2013
Are Brussels sprouts the new beets? For years, chefs delighted in turning the slippery red vegetable that nobody liked as a kid into one we... More >>
Troy Guard's latest gives people what they want: fun on a bun Troy Guard's latest gives people what they want: fun on a bun
See also: Behind the Scenes at TAG Burger Bar
By Gretchen Kurtz, January 24, 2013
There's a debate raging in food circles about tasting menus and whether chefs have become tyrants by forcing multi-hour parades of plates on... More >>
The eggs at Early Bird are all they're cracked up to be The eggs at Early Bird are all they're cracked up to be
See also: Behind the scenes at Early Bird Restaurant
By Gretchen Kurtz, January 17, 2013
After watching Top Chef this season, I have a new theory on why chefs don't like brunch. Maybe it's not, as many restaurateurs suggest, because... More >>
Restaurant Fourteen Seventy-Two brings low-country cuisine to the Mile High City Restaurant Fourteen Seventy-Two brings low-country cuisine to the Mile High City
See also: A Closer Look at Restaurant Fourteen Seventy-Two
By Gretchen Kurtz, January 10, 2013
Being a restaurant reviewer is a lot like being a detective. With each spoonful of soup and every morsel of fish, I'm gathering clues about... More >>
Kachina promises a magical trip through the Southwest, but the journey isn't finished Kachina promises a magical trip through the Southwest, but the journey isn't finished
See also: Behind the Scenes at Kachina
By Gretchen Kurtz, January 03, 2013
To the Hopi, kachinas are spirit-beings associated with rain, corn, animals and other elements critical to life in the desert. Dolls of the same... More >>
Trends without end: Dining insiders offer predictions for 2013 Trends without end: Dining insiders offer predictions for 2013
By Lori Midson, December 27, 2012
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local... More >>
Ace scores with action, drinks and decor; food is a tie game Ace scores with action, drinks and decor; food is a tie game
See also: Behind the Scenes at Ace
By Gretchen Kurtz, December 20, 2012
Cheers erupt from the back table. A thirty-something, slightly sweaty in dark jeans and collared shirt, pumps his fist, Tiger-style, celebrating... More >>
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