Best Non-Traditional Eggs Benny 2009 | Lucile's | Best of Denver® | Best Restaurants, Bars, Clubs, Music and Stores in Denver | Westword
Molly Martin
In New Orleans, people might say that eggs Sardou is just as traditional as any white-bread, ham-and-holly eggs Benedict. But here in Denver, this Gulf prawn-and-spinach version is an exotic, rule-breaking freak Benny — and the best thing on Lucile's menu full of very good things. As such, it stands as incontrovertible proof that any classic recipe ever touched by a Cajun or Creole chef is only made better by their restrained fussing and murderous application of heavy cream, butter, eggs, butter and butter to everything. The eggs Sardou at Lucile's are so good that we've occasionally been tempted to order two plates and eat both at a single sitting. The only thing holding us back? The sure knowledge that we'd die from the pure excess — though God knows, we'd go out smiling.

Best Not-So-Traditional Japanese Restaurant


Courtesy Kokoro Facebook
An argument could be made that all Japanese food is fast food. Dumplings and noodle bowls are basic convenience foods, and sushi's ready with the slash of a knife. But Kokoro puts a uniquely American (and, arguably, uniquely Denver) spin on this idea that lands its noodle bowls, rice bowls, gyoza and sushi right between Chipotle fast-casual and old-time Woolworth's lunch-counter grub — except here the customers are eating unagi rice bowls, shrimp tempura udon, tekka maki and "sobaghetti" (yakisoba with vegetables and sauce) instead of cheeseburgers and milkshakes.
Why "Old American"? Because the central conceit behind both the menu and the design at Beatrice & Woodsley is that the restaurant is supposed to look like a place that might've been prepared by a particularly adept woodsman for his lady love in turn-of-the-last-century Colorado — and the food is part of the same fantasy. Thus are the bar's back shelves mounted to the wall by way of chainsaws, and the main floor has aspen trees growing out of it. Thus does the menu manage to mix beautiful frog's legs, deconstructed Fig Newtons, turtle soup, buffalo hash, pork belly, roast quail, crawfish beignets and foie gras all together — a lineup that would be ludicrous without the design. And without the menu, the design would be goofy and annoying. But when everything comes together, Beatrice & Woodsley becomes much more than the simple sum of its parts; it becomes one of the most singularly beautiful and brilliant restaurants that Denver has ever seen.
Mark Antonation
There's almost nothing in this world as fine as a perfect stack of pancakes. Aged whiskey, a good lay, a stripper who's actually doing it to pay for her philosophy degree — these all edge out a perfect plate of flapjacks, but not by much. And when you're looking for that perfect plate, the place on your list should be Toast. The "Plain Jane Pancakes" here are so good they ought to be criminal — light and fluffy and dense all at the same time, cooked on the flat-top so that each one is marked with the concentric rings that can only be made by a flapjack-flipper who's got his eye on the ball. But what really raises Toast to the realm of hotcake heaven are the specialty pancakes with Fruity Pebbles or Oreos, spiked with lemon and blueberry, made to taste like strawberry cheesecake or in the style of bananas Foster. The kitchen will even do them in flights, so you never have to decide between one sweet, unbelievable indulgence and another.
Mark Tarbell is some kind of pizza genius. We don't know what, exactly, he had to sell to the devil in order to gain his magical pizza-making skills and then apply them to the Oven, but his sacrifice was worth it. Because even with all the fierce and bitter competition in this town over what is essentially some dough, tomato sauce and cheese, the Oven continues not only to serve Denver's best pizza, but to stand far above its closest competitor. The Oven's pies are addictive, always displaying the ideal balance of quality toppings, sauce and crust. And the Belmar restaurant where you get to eat those pizzas is just plain fun — an honest-to-god neighborhood pizza joint that's full of neighborly types from across the city every night.
Courtesy Brooklyn M.C.'s Facebook
In both atmosphere and attitude, Brooklyn MC's establishes itself as one of those straight-outta-the-boroughs New York pizza joints the minute you walk through the door. And then a pizza comes out of one of the big deck ovens, thin as a dream, looped with swirls of red sauce and splotches of cheese bubbling the way real mozzarella will. It's a great pizza that makes for a great slice, and chances are there are some slices from the last pie to come out of the oven waiting for you right now, under glass on the counter. So what are you waiting for? If you're hungry, broke and in a rush, MC's has you covered.
Take one Mexican restaurant, add a drive-thru, and what do you get? Another Best of Denver award for Viva Burrito. This spot is a great at virtually any hour of the day — breakfast burritos in the morning, enchiladas in an unbelievably good red chile after work, deep-fried tacos on the way home from the bar — but perhaps the best expression of Viva's greatness is during the lunch rush. Where else can you get a Mexican taco-and-enchilada combo plate, a horchata and some weird, jelly-filled churro-esque dessert in under five minutes, and for less than a ten-spot? We doubt that any such place exists — and even if it does, it would be hard-pressed to do the job better than Viva.
Molly Martin
We don't know what it is, exactly, but certain cuisines and certain restaurants are always better when the weather is right. A smoothie is always sweeter when the sun is out. A plate of goulash or bowl of borscht always tastes better in the frozen dead of winter. And a rainy day always — always — makes the food at Bagel Deli taste better. On such days, we like to take a quick turn around the market shelves and then settle into one of the well-worn booths where, as the rain patters down, we order up a cup of watery coffee and a nice scrambled-eggs-and-salami plate, maybe some latkes, rugelach or matzoh ball soup. The Bagel Deli also has some good sunny-day picnic food — thick sandwiches and good egg salad and a sixer of Dr. Brown's from the shelf. Still, when the rain is coming down, we always find ourselves heading straight for the Bagel Deli.
Molly Martin
Las Tortas sells tortas and nothing but tortas — about two dozen varieties, from the simplest steak-and-chicken Jalisco to the most bizarrely overpowering La Macha, with steak Milanesa, chorizo, chile, a fried egg and a hot dog crammed together on a roll. There's a counter on one side where you order and pick up, a few high-top tables on the other, a cooler with Mexican Coke and beer by the bottle, and a couple of TVs hanging from the ceiling playing telenovelas and VideoRola. The joint is simple and spare and unbelievably awesome. And the best thing about it? No torta will run you more than eight dollars, and even that price is only for las especiales. The bulk of the items on the menu can be had for six or seven bucks, and just one of the tortas at Las Tortas is plenty big enough to make a meal for any big hungry boy.
This year's hot restaurant neighborhood news is a northwest-side story. In 2008, three new restaurants sprang up at the corner of 44th Avenue and Lowell Boulevard long held down by Cafe Brazil: Billy's Inn, Tocabe and Shazz. From there, it's a quick trip to Tennyson Street, where you can have breakfast at DJ's Berkeley Cafe, lunch at Brasserie Felix, then drinks at the Berkeley Inn, the recovered dive bar where you can still have a couple of cigarettes with your beer and shot. Then it's down to 32nd Avenue for happy hour at Venue, dinner at Duo, a quick after-dinner glass of wine at Z Cuisine À Côté, and a final nightcap at another newcomer, Root Down. In between, there's Big Hoss Bar-B-Q (fried cheese and whiskey floats), Bang, Taquería Patzcuaro (chicharrones), Masterpiece Deli and about a hundred other spots that range from a few of Denver's worst to some of its very, very best.

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