Over the past five years, Death’s Door has amassed a national following for its line of spirits. Some of those fans are locavores or sustainability advocates, who applaud the company for making small-batch gin, vodka and whiskey using all local — and many organic — ingredients from Washington Island, Wisconsin,…
Today must be a fine day for wine — how else to explain all the wine-centric events in the metro area? Here’s a taste of what’s being poured this evening:…
The great leap forward: Was it an early cook in France or China who first got the idea of using frog’s legs as food? For as long as Parisian chefs have been crisping up the amphibian’s extremities and dousing them in garlic and butter, cooks in Beijing have been stir-frying…
In the five years since its completion in 2005, the Beauvallon has swallowed up a lot of restaurants. The space at 975 Lincoln Street that now houses Japoix was originally occupied by Moda Ristorante and Lounge, which developer Jim Sullivan turned into nine75 just a year later. Sullivan ultimately sold…
For more than a year, I didn’t set foot in the Beauvallon after the last manifestation of nine75 shuttered, but this past August, the building began showing signs of life again, with the opening of Se7en and Japoix. This week’s review is devoted to the latter, which took over the…
For a week this past June, comedian Zane Lamprey and the crew that helps him create the show Drinking Made Easy got paid to do what many of us have been paying to do for years: drink up and down the Front Range. And tomorrow night the best parts of…
That, people, is a platter of all the foods that stop me from slamming the snooze button each morning: prosciutto; cheese; figs; mustards; olives; cipollini onions; sweet balsamic and bread. The meats and cheeses are pedestrian, but paired with a few glasses of wine, which are poured with abandonment, it’s…
Sean Kenyon knows how to pour out both drinks and advice. A third-generation bar man with almost 25 years behind the bar, he is a student of cocktail history, a United States Bartenders Guild-certified Spirits Professional and a BAR Ready graduate of the prestigious Beverage Alcohol Resource Program. You can…
Yesterday, we reported that the Louisiana-based law firm of Beasley Allen had filed suit against Taco Bell, alleging that there wasn’t enough beef in the taco filling to justify calling it “beef.” In fact, the firm charged, the alleged “beef” contained only 36 percent meat and 64 percent extenders, made…
No. 78: Truffo panino from Shangri-La Cafe For several years, Massimo Ruffinazzi, who was born and raised in Casteggio, Lombardia Italy, was chef/partner at Il Fornaio, an Italian restaurant that once occupied prime real estate in LoDo, before it shuttered (the Tech Center location still stands) and was resurrected last…
When Gordon Schuck and Brad Lincoln were trying to decide where in the United States to open a small brewery that focused solely on Belgian-style saisons, one town kept rising to the top of the list: Fort Collins. “Because of New Belgium, you have a lot of people around town…
After I put out my call for Laotian food recommendations, a number of readers suggested that I head to Woody’s Wings n Things, a dark, sparsely-decorated strip-mall joint in Westminser that serves, yes, chicken wings — in addition to a long list of fare with roots in the Indochina peninsula…
Last week’s post featuring the wines of the Pinot Posse sparked much debate over the respective merits and flaws of modern, new world-style pinot noir. At one end of the table, we had the new world wine lovers, who revel in bottles bursting with ripe, mouthwateringly juicy fruit, and (though…
“Dear fans, I would like to apologize for not been able to serve you on Market Street as planned,” begins the letter from Michel Wahaltere, the driver — and driving force — behind Chicago Louie’s, the sausage-slinging paddy wagon that joined Denver’s street-food movement on New Year’s Eve. “I have…
At a Sunday night event featuring bizarro go-go girl oompa loompa hybrids, an old-timey popcorn machine and an announcer named DumpTruck, Oak at Fourteenth’s Bryan Dayton and Steuben’s Randy Layman proved to be the biggest attraction. The Bluebird’s main floor was turned into a small, makeshift bar for the regional…
A recent immigration-status audit in Minnesota resulted in the Chipotle operations there letting a number of employees go. “Let me be clear, if it were up to us, we would keep all these people,” Chris Arnold, director of public relations at the Denver-based Chipotle told Laura Shunk. “They’re dedicated, hardworking…
On a visit to the nearby Tony’s Market one day, we found a flier for a “meat bundle,” and were instantly intrigued by what that might be. So intrigued, in fact, that we decided to throw a little meat-bundle contest and let readers come up with their own definitions…
This is the time of year for hearty soup and thick chowder — so it’s the perfect time of year for the Denver Botanic Gardens, 1005 York Street to offer its Warming Winter Soups & Chowders II cooking class. Recipes and dinner are included (bring a place setting) in the…
No. 79: Pork shank from Argyll Pig is not hard to find in Denver. In fact, save for restaurants whose menus are dedicated to herbivores, you’d be hard-pressed to find a board that doesn’t pimp porcine. And Argyll, the Cherry Creek gastropub whose kitchen is overseen by executive chef Sergio…
After opening just a few weeks ago, Fleur Bistro already has a new head chef. Randy Grubb, formerly executive chef at Bistro Al Vino, is taking over the job that had been held by Nate Boothe. “He didn’t say why he left,” says co-owner Eva Esparza. “He just said, ‘Thank…
Where’s the beef? Not in the Taco Bell tacos. At least not according to Beasley Allen, an Alabama-based law firm that has filed a class-action lawsuit against Taco Bell for misleading advertising. Its beef is the beef, or lack thereof: Allegedly, the taco filling has only 36 percent animal protein…
At this Chinese restaurant, which may or may not be located in Denver, the menu parades a pedestrian lineup of predictable Americanized Chinese food, including the Szechuan beef in the above snap, but the last page of the menu is directed toward vegetarians, who swear by the mock chicken and…
