Is that a pickle in your pocket, or are you just happy to see the best sandwiches in town? Both Spicy Pickle outlets specialize in friendly, efficient service that quickly crafts sandwiches out of top-notch ingredients. The breads provide the base: They're made by Il Fornaio and prove the ideal foundations for subs (thick, chewy Italian loaf) and panini (a soft focaccia). Then pile on any Boar's Head meat (we like the rosemary ham), cheese (the goat gets us), topping (check out the corn relish) and spread (harissa mayo is a zinger) in any combination you can think of. The kitchen remembers to pay attention to details: The lettuce is shredded extra-thin and then mixed with the mayo for super-gloppicity; if you get your sandwich to go, each half will be wrapped snug in butcher paper for easier eating. And everything, of course, comes with the Spicy Pickle's signature snappy, housemade pickle. Is everybody happy?
Over there -- isn't that the city's top attorney having someone for lunch? And over there -- a greedy developer eyeing his companion's steak the same way he'd eye an empty plot in the Platte Valley! Take note of all the action on your special Palm Restaurant notepaper, thoughtfully provided by the management of a steakhouse known as much for its deals as its meals. Just be careful not to drip any grease on those notes -- you may need them in court.
Over there -- isn't that the city's top attorney having someone for lunch? And over there -- a greedy developer eyeing his companion's steak the same way he'd eye an empty plot in the Platte Valley! Take note of all the action on your special Palm Restaurant notepaper, thoughtfully provided by the management of a steakhouse known as much for its deals as its meals. Just be careful not to drip any grease on those notes -- you may need them in court.
The Over-the-Top Burger at 3rd Ave. Eclectic Burgers and Cuisine is off the charts in more ways than one. If you have too many, your bank account may seize up even before your heart: This burger will set you back a fast $22. But it's worth experiencing at least once if you're intrigued by the thought of a half-pound of juicy, hand-ground beef topped with seared foie gras, sautéed chanterelles, caramelized onion, a thick slice of beefsteak tomato and peppery arugula -- all soaked with a red-wine-spiked butter. Rich, rich, rich.
The Over-the-Top Burger at 3rd Ave. Eclectic Burgers and Cuisine is off the charts in more ways than one. If you have too many, your bank account may seize up even before your heart: This burger will set you back a fast $22. But it's worth experiencing at least once if you're intrigued by the thought of a half-pound of juicy, hand-ground beef topped with seared foie gras, sautéed chanterelles, caramelized onion, a thick slice of beefsteak tomato and peppery arugula -- all soaked with a red-wine-spiked butter. Rich, rich, rich.
The Briarwood Inn
When your water glass has been empty for an hour and you're eating steak with a spoon, when your second course arrives a half hour after the first and your check is set down before dessert, remember this: You could be sitting in the elegant Briarwood Inn, sipping champagne and celebrating the kind of ser-vice this town hasn't seen on a consistent basis since servers started getting 401(k) plans. At this 21-year-old bastion of good taste, many of the staffers have been here from the start -- where else would they want to be? -- and the veterans train the new hires. As a result, everyone understands that genuine cheerfulness, efficiency and decorum -- rather than condescension, laziness and eye-rolling -- are essential service elements, and warmth and professionalism permeate the Briarwood experience. Until the economy tanks completely and people start begging for service jobs, diners can take heart in the knowledge that they'll be treated well at the Briarwood.

When your water glass has been empty for an hour and you're eating steak with a spoon, when your second course arrives a half hour after the first and your check is set down before dessert, remember this: You could be sitting in the elegant Briarwood Inn, sipping champagne and celebrating the kind of ser-vice this town hasn't seen on a consistent basis since servers started getting 401(k) plans. At this 21-year-old bastion of good taste, many of the staffers have been here from the start -- where else would they want to be? -- and the veterans train the new hires. As a result, everyone understands that genuine cheerfulness, efficiency and decorum -- rather than condescension, laziness and eye-rolling -- are essential service elements, and warmth and professionalism permeate the Briarwood experience. Until the economy tanks completely and people start begging for service jobs, diners can take heart in the knowledge that they'll be treated well at the Briarwood.

Best Place to Score With a Twenty-Something Whose Parents Still Pay the Rent

California Pizza Kitchen

After a hard day of shopping at the Gap, world-weary twenty-year-olds with more disposable income than the average office worker head to the CPK, as the California Pizza Kitchen is known by those in the know, to bond over barbecued-chicken-covered pizza and chopped salads. Look for them in groups of giggly blondes (at the tables) or Goth wannabes of either gender (at the counter), and then watch as they pick up their valet-parked used Audis and drive off in search of meaning. Food of choice: anything with cheese.

Best Place to Score With a Twenty-Something Whose Parents Still Pay the Rent

California Pizza Kitchen

After a hard day of shopping at the Gap, world-weary twenty-year-olds with more disposable income than the average office worker head to the CPK, as the California Pizza Kitchen is known by those in the know, to bond over barbecued-chicken-covered pizza and chopped salads. Look for them in groups of giggly blondes (at the tables) or Goth wannabes of either gender (at the counter), and then watch as they pick up their valet-parked used Audis and drive off in search of meaning. Food of choice: anything with cheese.

Coney Island is known for its thrills, and its most thrilling accomplishment may have been the invention of frozen custard back in 1919, a confection that later reached its peak popularity in the Midwest. Neighbors Cathy Haug and Joy Gunderson so missed the frozen custard of their youth that they decided to open CJ's Frozen Custard, in the process giving all of Denver a sweet treat. The main difference between frozen custard and regular ice cream is the butterfat content (10 percent for custard, as opposed to ice cream's 35 to 50 percent) and the amount of air (up to 90 percent less in custard). That makes for a creamy, creamy texture and a rich eggy quality; since the confection is only frozen to 23 degrees, it's also softer eating. Compared to this frozen custard, that stuff spouting off at Dairy Queen might as well be chilled milk. CJ's offers chocolate and vanilla every day, along with a third flavor that rotates (the root beer float is weird and wonderful). Cool!

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