Considering that Acorn, which opened last summer in The Source, grew out of Oak at Fourteenth, Bryan Dayton and Steven Redzikowski’s smash neighborhood eatery in Boulder, the name seems apropros. Especially since “kitchen-wise, it’s a quarter of the size of Oak,” says Redzikwoski. See also: Steve Redzikowski, chef of Acorn…
As quickly as restaurants come and go these days, it’s not often we see a place with the staying power of Racines, which celebrated its thirtieth anniversary last month. In honor of the occasion, we asked a few regulars to share some of their favorite memories. Their toasts follow: See…
Over the holidays, I caught part of White Christmas, and what struck me wasn’t the hilarity of Bing Crosby and Danny Kaye lip-synching to “Sisters” behind blue feathered fans, but the elegance of the Miami nightclub where they were performing, with intimate cocktail tables, big-band music and couples in dressier…
There are certain sights you can count on in early January, including gyms full of people acting on New Year’s resolutions to shed a few pounds, culinary pundits offering off a host of predictions about what to expect in the way of trends…and friends gathering at Racines, a restaurant that…
Pity the poor Italian restaurant. Through a twist of fate stranger than Miley Cyrus vying against the Pope for Time’s Person of the Year, independently owned trattorias have found themselves walking in Olive Garden’s shadow, as if endless salad bowls and warm breadsticks were the most effective yardstick of a…
Like many of you, I found myself downtown a lot over the holidays. But instead of grabbing a bite at the usual suspects on Larimer Street, I ventured farther afield and ended up at Pizza Republica, the restaurant that was built onto the Colorado Convention Center and opened last May…
There’s no better time to be hungry in Denver, given all the developments on the restaurant scene. Earlier this week, I brought you a look at trends that have shaken out the past twelve months. Here are three more — and unlike with some of our lists, number one really…
You’re an educated group, Denver diners. You eat out a lot, and keep us on our toes with suggestions of places to eat and thoughts on what you liked and why. So as I share the twelve dishes that stood out from the hundreds — and hundreds and hundreds! –…
You’re an educated group, Denver dwellers. You eat out a lot, and keep us on our toes with suggestions of places to eat and thoughts on what you liked and why. So as I share the twelve dishes that stood out from the hundreds — and hundreds and hundreds! —…
In place of a review this week, I’m giving a shout-out to a dozen of the year’s most memorable dishes. By themselves, they’ll make you hungry. Taken together, they point to larger changes afoot on Denver’s restaurant scene. Here’s a taste of three of those changes, with more to come…
In 2010, as food trucks were taking off in Colorado, Rayme Rossello decided to throw her hat in the ring — or her truck in the lot, or her key in the ignition, or whatever expression you like best. The venture made sense, given that the country was in the…
Getting carded can be a good thing, a form of flattery to those closer to 31 (or 41) than 21. But when I was asked to show ID at Comida Cantina, I felt like I’d been caught trying to order an underage beer. I really wanted that pineapple habanero margarita,…
When Rayme Rossello was first approached via e-mail by the developers of The Source, she declined their invitation to become part of the proposed project in RiNo. “I wrote back, ‘No thanks,'” recalls Rossello, because she had her hands full with the restaurant she’d opened a few weeks prior. That…
If you’ve ever tried to cook Thai food at home and were disappointed, I’ll bet I know why: You were using the wrong sauce. When the recipe called for soy sauce, you probably grabbed the bottle of Kikkoman sitting in your fridge. “You’d never use Kikkoman in Thai food, but…
You want it Thai hot?” the server asked when I ordered my kana moo krob. Incredulous, he repeated the question, practically begging me to reconsider. But I didn’t want to reconsider. I wanted my crispy pork with Chinese broccoli amped up to its maximum sweat-inducing capacity. At Thai Monkey Club,…
On my last few trips to Portland, I’ve eaten at Thai joints ranging from holes-in-the-wall to empires (hello, Pok Pok), looking for yam makheua yao or a bowl of spicy jin hoom. I seek out these places to remind myself that not all Thai food is cooked as it so…
If you did any of the cooking for last week’s feast, there’s a good chance that at least one of your recipes came from a family member or a friend. My great-grandmother passed away when I was a child, but we still refer to her Pennsylvania Dutch version of baked…
When you hear of a restaurant that’s been around for decades, it often sounds like a candidate for Restaurant: Impossible, because the place has been run into the ground and will require plenty of blood, sweat and tears — from restaurateurs, not militaristic host Robert Irvine — if it’s to…
Before Highland morphed from a modest northwest Denver neighborhood into the hot restaurant incubator that it is today, there was bang!, which started dishing up fried chicken and meatloaf back in 1996. See also: Read our 1997 review of bang!, “Big Bang! Theory”…
Dessert is rarely in the cards when my family eats at Indian restaurants. On occasion, I’ll get the carrot pudding known as gajar halwa, but without something chocolatey to tempt my spouse and kids, they usually pass and I content myself with another bite of saag and cup of chai…
I spent some time in Asia this fall, and when I got home, everyone asked the same questions: “How was the flight?” and “What was the best thing you ate?” The first was easy to answer. The flight was long, all fourteen hours of it, especially since I was on…
Given how good the savory empanadas are at Rincon Argentino, which I review this week, I was curious why the restaurant doesn’t serve empanadas for dessert. “They’re not very common,” explains chef-owner Christian Saber, a native of Argentina, which is why he offers more classic desserts such as dulce de…
