Row 14 Bistro & Wine Bar
Mark Manger

We fell head over heels in love with Row 14's wine list the first time we laid eyes on it. Curated with a heady mix of precision, nuance and a food-focused viewpoint by owner David Schneider, this list reads like a wine geek's all-star lineup of fantasy bottles, and is definitely edgier than other rosters in this city — edgier, but not unapproachable. Oenophile-worthy bottles of chenin blanc and grüner veltliner cuddle up to familiar pinot grigio; varietal cab franc and carmenère share space with pinots from around the globe. But what truly makes this list so sublime is its ongoing, wholehearted dedication to repping the entire wide world of wine — and that includes paying respect via its "Colorado Proud" flight to some of the best bottles to be found right here in our own back yard.

Vine Street Pub & Brewery

Though sports bars the world over serve up chicken wings, it's surprisingly difficult to find good ones: If they're not limp and soggy after being tossed in the fryer straight out of the freezer bag, they're smothered in some creative sauce that's no improvement on the original. But at Vine Street Pub, the chicken wings really soar. Large and meaty, the bone-in bits of bird are fried until the skin is crispy and the flesh juicy, then served piping hot, six to an order. Though you can opt for a sweet, sticky barbecue sauce, our favorite slather is the traditional, lip-stinging red hot, well-paired with a cooling side of ranch or chunky blue cheese dressing.

Readers' Choice: Quaker Steak and Lube

Tao Tao Noodle Bar

Making soup dumplings — especially really good soup dumplings — is a craft, and world-class dumpling-makers even fight over the correct number of folds required for the top of each bun. Tao Tao Noodle Bar goes with eighteen. But consuming soup dumplings is also something of an art, especially at Tao Tao, where we want to start shoving the little morsels in our mouths the second they hit the table, burning our esophagi to a crisp. Instead, we wait for the right moment, when we pluck a dumpling by its twist so that none of the liquid can escape, put it in a spoon with a little pepper and vinegar, then nibble a hole in the side so that the soup gushes out of the wrapper and into the spoon, creating a tart, pungent, garlicky broth that warms our hearts and souls. When we've sucked that down, we pop the doughy wrap in our mouths and savor the herb-flecked, ground-pork meatball inside. And then we do it again and again and again.

Noosa Finest Yoghurt

The raw material is locally sourced, with milk from grass-fed cows at the historic Morning Fresh Dairy Farm in Bellvue. The recipe (and the owners) come from a little burg in Queensland, Australia, called Noosa. The result is a creamy, full-bodied yogurt that's neither as sour as the Greek version nor as insipidly sweet as the American — and so tasty that it's hard to believe it's good for you. Available at small and large grocers, in blueberry, mango, raspberry, honey, peach and strawberry rhubarb.

Tacos Tequila Whiskey
Mark Antonation

The Pinche Taqueria cocktail list is downright cheeky. The tequila- and whiskey-focused back bar serves up clever twists on classic Mexican cocktails, as well as wondrous new concoctions. But before the bar ventured off into wordplay and wacky flavors, it worked hard to make sure that it had nailed its house margarita, which also happens to be the only margarita the place makes. The classic blend of tequila and Cointreau and plenty of mouth-puckering lime juice is sweetened with a squirt of simple syrup. Whether you like it with or without salt, these margs are just about perfect, and they go down easily. So easily, in fact, that our only gripe is that you can't order them by the pitcher.

Readers' Choice: Rio Grande

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