When it comes to authentic New Mexican food, Julia Blackbird's flies right. The vibrantly colored, busy cafe is the ideal setting for chef/owner Julia Siegfried-Garrison's flamboyant flavors and bold ingredient combinations. The Chimayo chiles stuffed with goat cheese and dusted with blue-corn meal make for chiles rellenos that are out of this world. Closer to home, go straight to Taos with the flash-fried, blue-corn tacos, filled with chicken or beef and a sharp pico, or swing through Navajo country with a bowl of hearty stew chock-full of posole, beans, corn and potatoes, with goat cheese for added zing. Since there's no liquor license here, the strawberry lemonade is the drink of choice.


You say New American, I say contemporary American, he says fusion. Whatever. In recent years, Potager has come into its own as a consistently exciting restaurant that almost defies definition, using ingredients from all over the world to create interesting, enticing dishes. From appetizers of Berkshire blue-cheese ravioli over arugula and updated crab Louie to oven-roasted saddle of rabbit with caramelized fennel and pan-roasted monkfish with braised oxtail, chef/owner Teri Basoli creates meals with flair. The wine list pulls from all over, too, and the bustling atmosphere makes diners feel they're somewhere special. Oh, say, can you see what a wonderful restaurant this is?
Mein Gott, we thought Sacre Bleu was a goner. But then owner Julie Payne wisely gave it up, and her ex-husband, Michael Payne, stepped in to try to sort things out. Lo and behold, he succeeded in doing just that, bringing in a savvy staff -- including chef Hamilton Cowie -- and toning down the attitude a bit, so that diners can count on professional service, reasonable prices and stunningly flavored food. Bar-hoppers still nestle in the groovy bar area, but a fun bar menu means that they're more likely to graze than score. More serious foodies can settle down in the plush dining room and gorge themselves on foie gras, sunchoke tarts, stuffed duck breast with a dried-cherry bread pudding, and a molten chocolate cake that's to die for. Thank God.


Okay, we know a teahouse may not be the first location that pops into your mind when you're in a romantic mood. But Dushanbe isn't your typical teahouse. A gift of the mayor of Dushanbe, Boulder's sister city in Tajikistan, the elaborately decorated building is breathtaking, a work of art featuring hand-carved and hand-painted ceiling tiles, tables, stools and columns, all of which combine to create an exotic getaway the second you walk through the intricately decorated doors. The menu offers exotic mysteries to match, a collection of sumptuous, sensuous foods from faraway lands: African plantain fritters, Puerto Rican chicken adobo, wild-mushroom risotto. To ensure that sparks fly, ask for a tucked-away floor table, where you and your date can sit on plush pillows, sip steamy jasmine-scented tea, listen to a nearby fountain dribbling water and discuss international affairs...if you know what we mean. See? We told you so.


Best New Restaurant (since March 2001)

Deli Tech

Start spreading the news: Thanks to Deli Tech, Denverites can finally take a real bite of the Big Apple. Finally, pastrami on rye we can really sink our teeth into. Finally, latkes that are light and crunchy. Finally, borscht that can't be beet. Brought to us by two former New Yorkers (and longtime Coloradans), Fred Anzman and Barbara Simon-Anzman, Deli Tech is a black-and-white delight reminiscent of the glorious delis of the East Coast, where egg creams rule and stuffed cabbage is a gourmet treat. Finally, we're chopped liver -- and we're loving it.

Best Of Denver®

Best Of