As I reported here yesterday, Arizona restaurateur Mark Tarbell is just a few weeks away from opening Home, a comfort food restaurant that will join The Oven, another Tarbell restaurant, at the Streets of SouthGlenn in late November. And while that’s good news for the foodniks who hang in those…
I’ve never met a charcuterie plate I didn’t love. Not that this will surprise anyone, but the spread of salty meats and cheeses (and housemade breadsticks) in the above pic did absolutely nothing to change my mind. Which restaurant is to blame for furthering my addiction?…
“It wasn’t supposed to happen this fast,” says Lance Barto, shaking his head. The 27-year-old chef, who was promoted back in February to the chief kitchen post at Strings following the departure of Aaron Whitcomb (who’s now at Yia-Yia’s Euro Bistro), still seems shocked by the news. “A lot of…
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market’s choicest ingredients home with them, and cook up a feast. Last month, Pete…
“We want to get this one right,” insists Mark Tarbell, the Arizona-based restaurateur whose Belmar restaurant, Mark & Isabella, was recently bludgeoned by Jason Sheehan. “I believe in this restaurant, and I don’t want to fuck it up.”I caught up with Tarbell earlier today while checking out the new restaurants…
Black truffles, shaved and whole, and bone marrow peppered with Hawaiian red sea salt on a stark white plate at a restaurant whose chef doesn’t try to steal the spotlight — even though he could. The dish in the above pic was one of many in a succession of fantastic…
The Tilted Kilt, which opens tomorrow at 1201 16th Street in the former ESPN Zone space, has a menu. I know this because I ordered from it last night during a preview dinner. But when you’re surrounded by hot guys that inch up their kilts on command and girls dressed…
“I made a decision, I’m doing it and it’s happening this weekend.” That’s Mark Dym, owner/chef of Marco’s Coal-Fired Pizzeria, 2129 Larimer Street, talking about his new brunch, which starts this Saturday, November 14. “We’re keeping it simple, with just a few breakfast pizzas, bottomless mimosas for eight bucks or…
If you’ve been anywhere near the Denver Pavilions recently, then you know what an utter and complete construction zone clusterfuck it’s been. But it appears that the cone zones, yellow tape and dust bowls are finally coming to an end. And to celebrate that milestone — or as some would…
It’s not too late to make a reservation for tonight’s food and wine dinner at Frasca, the Boulder food shrine to all things brilliant. Tonight’s dinner, hosted by Kevin Pike of Terry Theise Estate Selections, is all about grower champagnes, often referred to as “farmer fizz,” according to Bobby Stuckey,…
One of my favorite Denver restaurants just added blue plate specials to its menu, including shrimp and grits, which is the dish you see in the above photo. But while the addition of blue plates to the board just reinforces my unhealthy addiction to said restaurant, the fact that it…
Thanksgiving is still two weeks away, but should you feel like tackling a turkey early (you know, just for practice), Dedric McGhee, exec chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House in Boulder (and the former chef of El Monte Sagrado in Taos), offers…
What you may have missed this week on Cafe Society while you were hanging on every last word of our hi-larious stories about the time we spent getting up close and personal with the regulars at Nob Hill Inn, which may very well be the best damn dive bar in…
First, Michelle Obama caught the attention of carrot stalkers when she corralled a group of Washington, D.C., schoolkids to help her garden grow on the White House’s South Lawn; she also pimped her garden on Sesame Street. Then Spike Mendelsohn, burger wizard, former Top Chef Chicago contestant and the exec…
The SportsBook, a new nightclub, sports bar and restaurant whose menu is overseen by chef/restaurateur Michel Wahaltere (9th Door, MiniBAR, 5 Degrees), is holding its grand opening tonight with complimentary drinks and food from 7 to 9 p.m. In between grubbing on Wahaltere’s small plates and comfort foods, sports buffs…
Does reading this blog make you hunger to write? Westword is expanding its Cafe Society coverage, and we’re looking for a great freelance writer with a passion for food and restaurants, as well as the ability to produce stylish and knowledgeable news and opinion pieces about the Denver dining scene…
Just in case you haven’t heard, there’s a new steak house in town — and it comes with a side of strip … tease. Cliff Young, one of Denver’s best-known restaurateurs, recently returned from a 12-year extended holiday in France at the Chateau Cote d’Or to open C Y Steak,…
One potato, two potato, three potato … That’s it for clues. You, too, can be a potato head if you can guess where I’m eating…
This is part two of Lori Midson’s interview with Mary Nguyen, exec chef of Parallel 17. You can read part one of Midson’s interview with Nguyen here. Most embarrassing moment in the kitchen: Before I started cooking, I worked in finance. When I was just starting out in this industry,…
Braised Oxtails and Sugo with Homemade Pappardelle Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market’s choicest ingredients home with them, and…
XO Noodle Bar, the hip (but hardly happening) noodle bar that opened in June at 1612 Wazee Street in the Jet Hotel, shuttered on Saturday. “We totally believe in the concept,” insists exec chef Jose Guerreco. But, he adds, “it was a huge struggle to get people in that back…
“Food is the one thing that I grew up knowing would bring family and friends together, soothe wounds and mend hearts as well as improve any party or celebration,” says Mary Nguyen, chef-owner of the Vietnamese-French bistro Parallel 17. “I entered this profession because it’s the way I express my…
