Sushi Tora supplied sushi to Boulder for three decades, and when it shuttered last month, it vacated a prime slice of downtown real estate. But here’s some good news: The address is now in the hands of Edwin Zoe, CEO and founder of Chinese noodle shop Zoe Ma Ma, and…

Late this summer, luxury hotel Le Méridien will open at 1475 California Street in downtown Denver, marrying mid-century modern design with Victorian era flourishes. The property will also house a sibling brand, AC Hotel, which will incorporate urban elements into a French-modern vibe. And when Le Méridien opens its doors,…

From its original back-alley digs on Santa Fe Drive, Infinite Monkey Theorem has grown into a national operation: Today it maintains a trio of taprooms — its flagship in RiNo, a new outpost in the Stanley Marketplace and a spot in Austin — and also distributes its canned wine in 44 states. But it hasn’t been easy, says founder Ben Parsons, who wanted to find a way to make good wine accessible.

When Elise Wiggins opened Cattivella in April, she made good on her lifelong goal to have her own restaurant. “Better late than never,” she jokes. At her new eatery in Stapleton, which features an open kitchen anchored by a wood-fired oven, she’s offering her signature take on Italian food, showcasing regional specialties seen infrequently here in the States.

Señor Bear — the Tejon Street Latin American restaurant from Bar Dough crew Max MacKissock, Blake Edmunds and Juan Padro and Katie O’Shea Padro — should open imminently: the restaurant is waiting for one more permit sign-off from the city, and then the crew will take possession of the space…

When Nick Kayser took control of the kitchen at Vesta last year, he became just the third chef to fill the role in the restaurant’s two-decade run. This was no maintenance job: Owner Josh Wolkon tasked Kayser with overhauling Vesta’s menu, preserving its global roots and penchant for bold flavors while jettisoning the focus on dipping sauces. W

When Zengo and La Güera closed last week, they ended a thirteen-year run in Riverfront Park and vacated some prime restaurant real estate on Little Raven Street. So it’s no surprise that the spaces aren’t going to stay empty for long: Way Back and American Grind partners Chad Michael George, Kade Gianinetti…

Garett Palecek’s love affair with cheese began by happenstance: After a stint working in purchasing and warehouse management for Aramark at Coors Field, he landed a job at Cheese Importers, a Longmont outfit that maintains a shop and supplies specialty grocers and restaurants all over the Front Range. He’d been…

Merlin Verrier, culinary director of the Kitchen’s Next Door eateries, talks about how and why he made the transition from Michelin-starred dining to fast-casual food, detailing a produce-filled California childhood, struggles with addiction, and cooking for President Barack Obama along the way.

It’s a testament to the magnetic pull of Sichuan food on American eaters that Szechuan Tasty House, 1000 west Evans, is yet another new Denver Chinese restaurant named for or specializing in food from a region from which the owners do not hail. The chef at this unassuming eatery is…

Thach Tran is the executive chef at Stella’s on 16th, a marketplace restaurant that opened downtown in January. This is his account of the journey that led him to this point, a tale that starts at a pho restaurant in Vietnam, detours through an obsession with hand-pulled noodles, stops at a lucky stint helping co-owner Toshi Kizaki wash and scale fish at Sushi Den, and includes a disastrous episode at the James Beard House.

Louie and Regan Colburn, the husband-and-wife team behind Ohana Island Kitchen, were inspired to start their eatery because they wated to serve up a taste of Louie’s upbringing.They started small, but Ohana quickly became a big hit.

Morning Collective opened April 3 in a former convenience store at 2160 South Broadway. Chef/owner Joseph Strelnik had spent more than four years as the executive chef at Snooze before learning the corporate ropes at Village Inn, and he’s attempting to blend the best of both experiences at this breakfast joint.