Rodney’s at Tamarac auctions off its equipment tomorrow

At the end of business on Saturday, January 22, Rodney Utz shuttered his Rodney’s in Tamarac Square, ending a nineteen-year run. The closure came even though Utz still had six years left on the lease — but it would have been a lonely six years, since the rest of the…

Taco Bell: “Thank you for suing us.”

This pissing match just keeps getting weirder. In light of lab tests alleging that Taco Bell’s “meat” is actually only 36 percent meat, Louisiana-based law firm Beasley Allen filed suit against the Mexican fast food chain for false advertising. Angry and insistent that the claims are totally false, Taco Bell…

Food and place porn: Pizzeria Locale’s opening night

“There’s no other style of pizza in the world that’s as geeky as the Napolitano style,” chef Lachlan MacKinnon-Patterson said last night, as the pace started to pick up at Pizzeria Locale during its first official dinner service. “And we’re trying to do it exactly right.” “Makes our jobs pretty…

Udi’s will bring Saba Middle Eastern Eats to Boulder this spring

Back in 1994, Udi Baron started a ready-to-eat sandwich business with his wife, Fern. Since then, and with the help of additional family members, that shop has spawned a bakery that supplies home pantries and restaurants, a catering company, a granola-maker, a national gluten-free line, a handful of cafes and…

Tonight: Frasca Food & Wine hosts Death’s Door cocktail dinner

Over the past five years, Death’s Door has amassed a national following for its line of spirits. Some of those fans are locavores or sustainability advocates, who applaud the company for making small-batch gin, vodka and whiskey using all local — and many organic — ingredients from Washington Island, Wisconsin,…

The future’s looking brighter for restaurants at the Beauvallon

In the five years since its completion in 2005, the Beauvallon has swallowed up a lot of restaurants. The space at 975 Lincoln Street that now houses Japoix was originally occupied by Moda Ristorante and Lounge, which developer Jim Sullivan turned into nine75 just a year later. Sullivan ultimately sold…

Japoix and its kitchen are moving food forward

The great leap forward: Was it an early cook in France or China who first got the idea of using frog’s legs as food? For as long as Parisian chefs have been crisping up the amphibian’s extremities and dousing them in garlic and butter, cooks in Beijing have been stir-frying…

Japoix gives a glimpse of what’s beyond fusion

For more than a year, I didn’t set foot in the Beauvallon after the last manifestation of nine75 shuttered, but this past August, the building began showing signs of life again, with the opening of Se7en and Japoix. This week’s review is devoted to the latter, which took over the…

The great meat debate: Taco Bell has a beef with this lawsuit

Yesterday, we reported that the Louisiana-based law firm of Beasley Allen had filed suit against Taco Bell, alleging that there wasn’t enough beef in the taco filling to justify calling it “beef.” In fact, the firm charged, the alleged “beef” contained only 36 percent meat and 64 percent extenders, made…

Stick to the sticky rice (or wings) at Woody’s Wings n Things

After I put out my call for Laotian food recommendations, a number of readers suggested that I head to Woody’s Wings n Things, a dark, sparsely-decorated strip-mall joint in Westminser that serves, yes, chicken wings — in addition to a long list of fare with roots in the Indochina peninsula…

US Thai Cafe almost satisfies my craving for Laotian food

After returning from a trip to Southeast Asia, my first order of business was to ask if anyone knew of a place where you could get Laotian food in this city. In the meantime, I decided to satiate my craving with Thai food, since Laotian cuisine is basically Thai done…

Group arrested while protesting Chipotle over immigration audit firings

As the immigration debate rumbles on in this country, more than one pundit has pointed out that closing our borders could have a devastating effect on our economy, since industries built around labor employ large numbers of workers from foreign nations. This is particularly true of the restaurant industry, where…

iChef: the idiot-proof oven

At its most basic level, the iChef is an oven for the culinarily challenged. The high-tech gadget comes equipped with a picture-enhanced autobake system: select a photo of a dish, and the oven does the rest at the proper temperature. That feature works with some commonly made foods and a…

Rodney’s in Tamarac Square will close on Saturday

Developers Diversity Realty has long had its eye on aging Tamarac Square, which it plans to raze and replace with brand-new condos and retail space. In order to execute that project, though, it had to contend with the handful of businesses that somehow had survived in Tamarac, and still had…

Ernie’s Bar & Pizza has become a go-to place

I may eat just about every meal at a restaurant, but I rarely return to the same spots unless I’m doing a review. This is partly because of job-related time constraints and partly my own gastronomic distraction: There are just too many restaurants to explore in Denver to warrant returning…