“Bringing together barbecue with mezcal just makes sense because of the smoke flavor profiles of both elements,” says the Top Chef alum.

The Louisville pizza landmark will be hosting fifteenth anniversary celebrations and specials all weekend long.

“We’re really trying to appeal to the foodie crowd, the downtown Denver diner who’s tapped into the culinary scene.”

“Events like this remind people how serious the food scene in Denver and Colorado has become… it’s a food destination.”

“We’ve been getting a lot of great feedback on the brunch pizzas. We also recently introduced a few new drinks.”

“The customers often tell us that the milk tastes better in glass bottles, but it’s also highly eco-friendly.”

“This isn’t AJ’s 2.0. This is a new concept,” Patrick Klaiber says of Riot BBQ.

“Denver is growing fast, and we felt like the style of hand-pulled noodles would spread quickly here.”