Patsy's
Think metro Denver has a growth problem? Over the past decade, a certain appetizer has sprawled across menus from Castle Rock to Longmont, clogging major arteries with gluey, mayo-heavy artichoke goo. But Patsy's, a venerable red-sauce joint in the heart of northwest Denver, promotes smart growth with its artichoke-and-ricotta dip, a sweeter, lighter version of the ubiquitous starter.

Think metro Denver has a growth problem? Over the past decade, a certain appetizer has sprawled across menus from Castle Rock to Longmont, clogging major arteries with gluey, mayo-heavy artichoke goo. But Patsy's, a venerable red-sauce joint in the heart of northwest Denver, promotes smart growth with its artichoke-and-ricotta dip, a sweeter, lighter version of the ubiquitous starter.

The hippest hangouts go against the flow. While restaurants across the country are banning those irritating cell phones, Vesta Dipping Grill welcomes them. And if you're sitting at the bar, the bartender will even provide a handy adapter so that you can recharge the sucker. Vesta has your number.

The hippest hangouts go against the flow. While restaurants across the country are banning those irritating cell phones, Vesta Dipping Grill welcomes them. And if you're sitting at the bar, the bartender will even provide a handy adapter so that you can recharge the sucker. Vesta has your number.

At the Night Shift Saloon, the hamburger is as God intended when he first conceived of this most amazing creation. In the beginning, there's a huge slab of ground beef, which is charbroiled until it boasts craggy bits of grill-blackened meat and drips with juices; then it's covered with a thick, thick blanket of Velveeta-like cheese that melts to create a permanent bond with a bun that's quintessential burger bread: medium-thick, with a Wonder Bread texture that's ideal for soaking up grease. And that's it. No fancy filet mignon, no imported cheese, no bakery-baked bun, no frou-frou toppings. Just you, the Night Shift's busy dive-bar ambience, and big beef. You're welcome.
At the Night Shift Saloon, the hamburger is as God intended when he first conceived of this most amazing creation. In the beginning, there's a huge slab of ground beef, which is charbroiled until it boasts craggy bits of grill-blackened meat and drips with juices; then it's covered with a thick, thick blanket of Velveeta-like cheese that melts to create a permanent bond with a bun that's quintessential burger bread: medium-thick, with a Wonder Bread texture that's ideal for soaking up grease. And that's it. No fancy filet mignon, no imported cheese, no bakery-baked bun, no frou-frou toppings. Just you, the Night Shift's busy dive-bar ambience, and big beef. You're welcome.
Mamma mia! Stepping into Buca di Beppo is like walking into the greatest Little Italy flea market ever -- the place overflows with old photographs of Italian starlets and tacky souvenirs from the Vatican. So you'll understand why your companion might spend an inordinate amount of time in the basement bathroom: Retiring areas for both sexes are full of hilarious vintage items -- cautionary health advisories, ads for sanitary products -- arrayed amid classic '50s decor items. From Joe's mouth to ours.

Mamma mia! Stepping into Buca di Beppo is like walking into the greatest Little Italy flea market ever -- the place overflows with old photographs of Italian starlets and tacky souvenirs from the Vatican. So you'll understand why your companion might spend an inordinate amount of time in the basement bathroom: Retiring areas for both sexes are full of hilarious vintage items -- cautionary health advisories, ads for sanitary products -- arrayed amid classic '50s decor items. From Joe's mouth to ours.

The Melting Pot
There's nothing cheesy about serving yourself, not when you get to cozy up to a warm pot of fondue at the Melting Pot. You get your choice of seasoned broths or oils, as well as your pick from a variety of meat-and-veggie combos; after the raw ingredients arrive, you fire up the table and get cooking, plunging the cut-to-order tenderloin and chicken, or shrimp and lobster, or mushrooms, potato slices and broccoli, into the hot liquid. When the tidbit's done to your specs, take it out, dip it into one of the Melting Pot's creative sauces, and enjoy. Repeat the process as often as you want for a full meal. But be sure to save room for dessert, because the reward for all your hard work is a superb chocolate fondue.

There's nothing cheesy about serving yourself, not when you get to cozy up to a warm pot of fondue at the Melting Pot. You get your choice of seasoned broths or oils, as well as your pick from a variety of meat-and-veggie combos; after the raw ingredients arrive, you fire up the table and get cooking, plunging the cut-to-order tenderloin and chicken, or shrimp and lobster, or mushrooms, potato slices and broccoli, into the hot liquid. When the tidbit's done to your specs, take it out, dip it into one of the Melting Pot's creative sauces, and enjoy. Repeat the process as often as you want for a full meal. But be sure to save room for dessert, because the reward for all your hard work is a superb chocolate fondue.

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