Until very recently, beer was the alcoholic beverage I drank when I wanted something refreshing that would give me a buzz, but didn’t want to have to think about it too hard. But in the past year or so, it’s become less easy to do that. Beer has claimed a…
Like its name, the Denver Beer Company will be simple and straightforward. “That’s what we are all about,” says Charlie Berger, who plans to open a brewery and taproom with business partner Patrick Crawford in June. “We are not reinventing the wheel. Our goal is to make great beer in…
“We didn’t want to open fast; we wanted to open right,” says Christina Smith, who, along with her partner, Josh Epps, had hoped to un-jar Jelly, a new breakfast joint in Capitol Hill, on the first day of 2011 — just in time for the drunks to wobble in at…
It’s no secret that Denver loves Chipotle, our hometown hero achieving world domination in the mission-style burrito restaurant chain universe. But the rest of the country loves Chipotle, too — including the youngsters who voted in peta2’s fifth annual Libby Awards to give Chipotle the honor of being named the…
Colorado Senator Chris Romer, who’s making a run for mayor now that Hick is the new guv, seems to be making cupcakes — notably those from the Denver Cupcake Trucks — one of his top priorities. Last week, we reported that Romer had splashed his official website with a plea…
The King Tut exhibit closed at the Denver Art Museum yesterday — which means that the citywide Mad Greens tie-in, the King Tut Salad, is officially off the menu as of tomorrow. But if you were a big fan of the salad (which comprised romaine lettuce, chickpeas, couscous with dried…
Silverton Brewing has hired the Fort Collins Brewing Company to contract-brew and bottle two of its beers so that they can be distributed throughout Colorado. Six-packs of Big Ass Brown and Ice Pick Ale should be available locally in February. The little brewery, which was founded in 2004 by Joel…
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…
Last night at Roth Distributing, where state-of-the-art kitchens played house to some of Denver’s top chefs and mixologists, Leigh Sullivan-Guard, the founder of FIVE — a cartel of chefs who cook in Denver, at the Aspen Food & Wine Classic and the James Beard House every year — introduced the…
The entire list of restaurants participating in Denver Restaurant Week (or weeks, since the dates for Denver’s best deals on meals actually stretch from February 26 through March 11) goes live today at the stroke of noon, but even before those restaurants are revealed, we’ve got the scoop on the…
Last weekend I booked a table at a new restaurant and got there early so that I could check out the bar. I asked for the cocktail menu and ordered a Rusty Nail from the bartender. He happily took my order, then took another woman’s order and got her beer…
The former Red Trolley — that beloved coffee, gelato, cereal and hot dog shop at 2639 West 32nd Avenue in Highland — will soon become Spuntino, a quick and casual Italian restaurant. Simone Parisi, owner of Parisi and Firenze a Tavola, 4401 Tennyson Street, will operate Spuntino with Dorina Miller…
Jason Sheehan has been gone from Westword for a year, but he is far from forgotten, as evidenced by yesterday’s missive from Still Reading in response to the Julia & Julia characterization of Laura Shunk’s Sachi Sushi review: It’s hard to be Jason Sheehan. Probably not as hard as it…
Creating fine tequila is an art in and of itself, and when fine tequila is paired with special dishes designed to match the alcohol, it takes the much-maligned margarita staple to a whole new level. Tonight at 7 p.m., El Diablo, 101 Broadway, will host a five-course tequila dinner featuring…
There are few foods as lovely as sushi when it’s prepared correctly; learn the basics tonight at Seasoned Chef Cooking School, 999 Jasmine Street, which will host a Rollin’ Sushi Workshop from 6:30 to 9:30 p.m. Tuition is $75; reservations are required. For more info, call 303-377-3222 or go to…
No. 84: Pork osso buco from Osteria Marco Osteria Marco is Frank Bonanno’s homage to the hog, a ward of house-crafted charcuterie, pizzas tarped with prosciutto, puddings laced with pork fat, and Sunday-night pig roasts. The subterranean enterprise — a sound system of ruckus and racket pinging off the ceilings…
Boulder Draft House, the Boulder restaurant at 2027 13th Street (right off Pearl Street) that was home to the Colorado Brewing Company, has closed. On Friday, the proprietors sent out this tweet: “To all Draft House fans: yes, its official, we have closed. Thank you all for 2 great years…
At high noon tomorrow — Tuesday, January 11 — Visit Denver, the group that organizes Denver Restaurant Week, will announce which of the city’s eateries are among the 268-and-counting restaurants that have signed up for DRW, which will take place February 26 through March 11. For those not familiar with…
Tomorrow’s Rollin’ Sushi workshop at the Seasoned Chef Cooking School is one of several culinary classes this week; other mouth-watering events include a tequila dinner at El Diablo and a beer-tasting fundraiser at the E Project. Here’s a taste of what’s to come:…
Tonight, at 6 p.m., Leigh Sullivan-Guard, the force behind FIVE, an über-talented crop of five Denver chefs who put on showstopping dinners throughout the year at their respective restaurants, represent the local fray at the ritzy Aspen Food & Wine Classic and commune at the James Beard House in September…
Highlands Cork & Coffee in Highlands Square can now serve liquor, in addition to beer and wine. The spot was victorious at a liquor-license hearing last month, says owner Shawn Manzanares, and will begin serving drinks such as martinis, specialty coffee drinks and mojitos in the next month or so…
While I’m not a huge proponent of tofu, the scrambled tofu bowl, tussling with carrots, wakame, shitake mushrooms and soybeans, at this Japanese restaurant, which recently began serving ramen, is a wonderful drift of winter sustenance that elevates the often boring bean curd to food that’s actually good — very…
