When Georgia natives Matt Alexander and Nick Reckinger were simultaneously laid off from their jobs a few months back, they were looking for a way to make some quick cash. So they turned to a hobby: barbecue. “We started selling barbecue to friends and co-workers. You know, like Paula Deen…
You won’t find many of Colorado’s brewers around Colorado this week as most of them have taken off for the annual Craft Brewers Conference, taking place in San Francisco. But that doesn’t mean you can’t toast them — and the industry as a whole — which reported retail sales growth…
Enrique Socarras Cuba Cuba 1173 Delaware Street 303-605-2822 www.cubacubacafe.com This is part one of my interview with Enrique Socarras, executive chef of Cuba Cuba. Part two of that interview will run in this space tomorrow. Enrique Socarras puffs on a cigar, intently studying the squiggles of smoke that swirl through…
The pot-for-food campaign seemed like such a smart idea to do some good and get some attention: Urban Cannabis, a medical marijuana dispensary on South Downing Street, would give away pre-rolled joints in exchange for customers donating canned goods to local food banks. Between March 1 and April 20 (a…
A couple of restaurants in town are now listing items that diners can order for the back-of-the-house, including a six-pack for the kitchen crew, in order to further enhance their meal. In a post about these new drink-list requests yesterday, Laura Shunk wondered if this trend was charming — or…
Over the past week, Ototo Food and Wine Bar, Izakaya Den and Sushi Den have raised over $50,000 for the Japanese Red Cross. Each of the restaurants will have donation buckets out for the rest of the month, so that diners can make direct contributions to relief efforts. But from…
Americana is a pop culture celebration of this country’s history, a glorified representation of such symbols as Route 66, fried chicken and the blues, sexed up in a way that panders to our collective consciousness and makes us proud of a past we may never really have experienced. And Americana…
“I’ve spent the last month as a babysitter, as a life coach and as a hustler,” quips Arik Markus. “Now, I finally get to do what I should be doing — cooking and feeding people.”…
When I first ate at Japoix for my review, a server told me that the restaurant’s name came from a desire to emphasize the marriage of Japanese and French cuisines, the focus of then-chef Jay Spickelmier, who’d done stints at Spago and Jing before moving to Japoix when it opened…
It’s been an entry on the beverage menu at Table 6 for ages, but we’re starting to see a common line popping up on drink lists around town: an invitation to diners to send a six-pack of beer to the kitchen — an invitation that caused quite a bit of…
Welcome to In the Weeds. Kyle deserves a day off — so he’ll be back to blow off some steam. I’ve been in the food service industry for eighteen years, back and front of the house. Waiting tables is one of those jobs that make you want to gnaw on…
True, there’s an abundance of roughage masking what lies underneath, but once you pluck the lettuce from the heap, you’ll discover a quartet of flautas, devoid of grease, swiped with crema and logged with deliciously spiced potatoes. Can you guess where I’m eating? Special bonus: Anyone who gives the first…
There’s been a lot of debate in the wine world of late, the gist of which revolves around whether popular, top-selling new world wines deserve their acclaim. It’s an interesting debate, for sure. Are Napa Valley cabs every bit as good as their Bordeaux-based brethren? For that matter, should fruit-forward,…
If you’re looking to have a devilishly good time tonight, make plans to attend the Sotol Hacienda de Chihuahua dinner at El Diablo, the rollicking Mexican cantina in the Baker ‘hood, whose kitchen extols the virtues of exec chef Sean Yontz. Tonight though, Yontz is sharing his kitchen with his…
Joel Warner’s post on the Perk Cycle — the bike-powered coffee cart that was just rolled out by Wash Perk Coffee Shop — inspired a response from Michael Rosacci, who sent us shots of Thai street carts that included a full-blown kitchen on the back of a motorbike. Along with…
Two very new, very different restaurants are winning raves. The first? Troy Guard’s TAG|Raw Bar, which opened yesterday in the newly remodeled Walkway at Larimer Square — a few months behind schedule, but definitely worth the wait. Here’s one assessment of the debut lunch: it was sooooooooo good. felt super…
TAG, Troy Guard’s restaurant in Larimer Square, will host Kanpai: An Educational Sake Dinner and Seminar tonight. The three-course meal, served with both sake and information about the drink, starts at 6 p.m. and costs $100; for more information, call 303-996-9985 or go to www.tag-restaurant.com. For information on dozens of…
Sketch celebrates two years at its current home at 11 West First Avenue — and six years in business — at an anniversary party today featuring live music, drink specials and more. For details, call 303-484-9305 or go to www.sketch-restaurant.com. For information on dozens of culinary events around town, visit…
On the kind of unseasonably warm winter afternoon that makes people pick up and move to Denver — and makes native Denverites fall in love with the city all over again — a breeze was blowing down Santa Fe Drive, and the garage door of Interstate Kitchen & Bar was…
Interstate Kitchen & Bar might have been designed to invoke a classic roadhouse, but it’s a hip — and clean — rendition. Not so Spanky’s Roadhouse, a faux roadhouse that opened in the University of Denver neighborhood more than twenty years ago — and has the grime to prove it…
At exactly 11 a.m. today, the doors of TAG|RAW BAR, located in the newly remodeled Larimer Square walkway, swung open, and by 11:30, the orange sherbet seats at the pint-size raw bar were jammed with chefs, including Lola’s Jamey Fader, curiosity-seekers, tourists and regulars from TAG, the whimsical Larimer Square…
New Orleans-based Naked Pizza has grown quickly, thanks to a savvy, semi-political social-marketing strategy and even savvier mission, “to transform the nutritional profile of the fast food industry by providing an all-natural pizza,” according to its website. The company started in a Katrina-ravaged area of the Big Easy in 2006…
