Next Monday, Boulder’s Bácaro Venetian Taverna, 921 Pearl Street, will unveil a new menu wrapped in a new concept. While the restaurant has been serving up Venetian fare since 1998, about a year ago, Italian-born Fabio Flagiello took the top toque, putting a more traditional bend on the menu, and…
Derek Macias, a tractor/trailer driver for UPS, was heading to work one day when he saw a for-sale sign on the building at 3763 Wynkoop Street that once held Hospoda, a strange little Czech restaurant that served oddly great green chile. That sign spoke to him. “I’ve always wanted to…
No. 85: Fried Brussels sprouts from Panzano The culinary landscape of America is currently experiencing a Brussels Sprouts revolution, which says a lot about the way the food tide is turning in this country, especially when you consider the fact that the sprout, once a submissive throwaway cabbage-y thing that…
While some chefs say that burrata has had its heyday — that it’s overstayed its welcome — I’m on the opposing side, still very much enamored with the thin-shelled mozzarella oozing with warm cream. At the restaurant where the above snap was shot, the kitchen pools the Italian cheese in…
You’re a little drunk, the music’s bumpin’, and suddenly…you’re hungry. Really, really hungry. But many bars don’t serve food (chips and beef jerky don’t count; neither do Totino’s pizzas warmed in a microwave). Time to dial D.P. Dough. D.P. Dough opened in November at 1228 East Colfax Avenue, where it…
Jorel Pierce Euclid Hall 1317 14th Street 303-595-4255 www.euclidhall.com This is part two of Lori Midson’s interview with Jorel Pierce, executive chef of Euclid Hall. Part one of that interview ran in this space yesterday. Favorite restaurant in America: Blue Ribbon in Manhattan is just what it is — and…
The McDonald’s Restaurant at 300 South Broadway (on the corner of Alameda and Lincoln) is handing out free oatmeal today from 7 to 9 a.m. Their “Sweet Harmony Oatmeal” street team is luring customers into the store parking lot to give out free, full-sized samples of their new fruit &…
In his most recent In the Weeds, Kyle Garratt listed the “Five Things Kids Should Not Do in Restaurants” — a topic that you’d think would be far more controversial than hot tea or lousy tippers. For a very lively discussion of this issue, read the comments following Melanie Asmar’s…
The City of Aurora will present Mexican Cooking Menu 1, a class that runs from 6:30 to 9:30 p.m. at the Expo Recreation Center, 10955 East Exposition Avenue in Aurora. Tuition is $46 to $60; call 303-326-8630 or go to http://auroragov.org/recreation. For information on dozens of culinary events around town,…
Fleur Bistro will open for business tomorrow at 1225 Logan Street. The restaurant takes over the lower level of a Victorian building that once housed Maison de Fleur, a florist and event-planning business. Owner Bart Jones says he’d originally hoped to open in early December (a desire echoed in the…
Welcome to In the Weeds. Kyle will be right with you — most likely to complain about something. Usually he is pleasant, but this is his place to blow off some steam. Don’t take it personally; he just needs to vent because he’s been doing this for about thirteen years…
Last month, we reported that Gaia Bistro had obtained a liquor license and was working on adding dinner hours to augment its very popular breakfast and lunch. Today, restaurant co-owner Jon Edwards confirms that as soon as his staff is fully trained, the restaurant will be open for evening dining…
Not much is going to change at Stranahan’s Colorado Whiskey now that the distillery has been purchased by New Jersey’s Proximo Spirits — at least not for a while. “What is interesting is that Stranahan’s is selling so well in Colorado that we are going to focus 99 percent of…
If you’re vegetarian in Denver, then you most likely already know about City, O’ City and its sister restaurant, WaterCourse Foods. There’s a reason that both of these restaurants are so popular: The wine and beer options are fabulous, the food is delicious, and both offer plenty of options for…
Street Kitchen Asian Bistro, the first brick-and-mortar to open in the Vallagio at Inverness (Russo’s Kitchen + Tavern and a second Marco’s Coal-Fired Pizzeria will open in the same development in February), is Mary Nguyen’s second restaurant (her first is Parallel Seventeen in Uptown), but just two days after opening…
Brad Page, a real-estate agent and co-founder of Coopersmith’s Pub & Brewing in Fort Collins, plans to start Denver’s first hard cidery this spring. Cider, which is more popular in England and Ireland than in the United States, is made from fermented apples. Page will buy his apples for now,…
‘Twas the day before Christmas, and all through the room, the tables were stirring with sandwiches to consume. Stacked high and mighty with pig on pig, it was too much for one, even a belly that’s big. Can you guess where I’m eating? Special bonus: Anyone who gives the first…
Jorel Pierce Euclid Hall 1317 14th Street 303-595-4255 www.euclidhall.com This is part one of Lori Midson’s interview with Jorel Pierce, executive chef of Euclid Hall. Part two of that interview will run in this space tomorrow. “You can’t write that! I’m not a pussy!” Jorel Pierce, the stove sultan who…
Less than a week after Veggie Girl Amber Taufen waxed rhapsodic about a recent meal at Masalaa, the vegetarian Indian joint at 3140 South Parker Road, the quarters are dark, the only sign of life a typed sign taped to the window citing a “temporary closure” due to “maintenance” issues…
Not surprisingly, Xarchy’s lament about the lack of good ethnic eating in this town inspired many suggestions — and a few excellent insults (read them all here). Still, for efficient put-downs, it’s hard to beat this from Harvey, who took commenter Alanis to task for suggesting that a free brunch…
Cook Street School of Fine Cooking, 1937 Market Street, will present A World of Taste: Thai from 6 to 9 p.m. tonight. A meal and a glass of wine is included in the $79 class, during which you’ll learn how to create such delicacies as chicken with peanut sauce, chicken…
There was a time in my life when I ate ramen once a week, and I’m not talking about that cheap brick of noodles that came with a sodium-loaded packet of flavoring. I’m talking rich broth, thick with animal fat and laden with noodles, pork belly, seaweed, scallions and a…
