Fresh beets, however maligned by the people who swear they taste like dirt, are one of my favorite vegetables, especially this time of year. Their dramatic stained hues — yellow, purple, red, gold — lend themselves to beautiful presentations, and I love the root’s flavor and texture. At the restaurant…
Here comes Santa Claus…right down Rockbar’s lane. Rockbar is hosting its first ugly Xmas sweater party tonight. And guess who’s in town? You got it. Jolly old Saint Nick will make an appearance, and he’s bringing….well, backup. “Naughty elves” (and if you’ve ever been to Rockbar, you know exactly what…
Jessie and Steve Liu will open the doors of their second sushi restaurant today: Hana Matsuri takes over the former home of Village Bistro at 2821 West 120th in Westminster. The Lius have owned Land of Sushi, at 2412 East Arapahoe Road in Centennial, for nine years — and that…
Tonight, the Mercury Cafe at 2199 California Street will offer an Organic Local Food & Wine Pairing, a five-course meal that pairs Marilyn Megenity’s cooking with Jack Rabbit Hill and Peak Spirits Brandy libations. You can choose between an elk, fish, pork, vegan or vegetarian course lineup; the meal starts…
I hate Domino’s Pizza. Seriously loathe it in a way that ought to be reserved for the hating only of living things, not branded corporate entities. I hate it so much that when one of its commercials comes up on TV, I always turn away and give it the finger,…
By now you’ve read that disloyal ladder climber Jason Sheehan is leaving Westword for the grayer pastures of Seattle, which — shhhhhhh — he actually thinks is a borough of New York. We didn’t have the heart to tell him it’s just a wetter, NBA-less version of Denver. Kidding! We’re…
I love the restaurant industry for so many different reasons. I love it because it is the last great American meritocracy, where nothing matters but what you can do on the job and where hard work, smarts and stamina are truly rewarded. I love it because it provides a creative…
Full Sail’s Wreck the Halls is certainly hoppy, and it’s crisp and tastes good. In fact, it’s like many other American IPAs, if just a touch more malty. But frankly, it shouldn’t take the holidays to produce a beer comparable to what many, many other breweries put out year round…
Last night was the sixth anniversary of Mezcal, the Mexican cantina and tequila bar at 3230 East Colfax Avenue that has played host to some of the best and some of the weirdest nights I have spent in the city over the past several years. Last night was also the…
While having dinner recently, I overheard a woman trying to familiarize her dining companion with Jean-Georges Vongerichten. In an attempt to jog her memory, the friend asked, “What show is he on?” It’s an interesting state of affairs, more obviously a sign of the times. In a perfect world, we…
Yesterday morning, Bobby Stuckey, the wine director at Boulder’s Frasca Food And Wine, gifted himself to the Today show for a full four minutes to talk about some of the best wines to give as presents during the holidays. Stuckey, not surprisingly, made us admit, yet again, why he and…
This Melissa & Doug wooden slice and bake cookie set seemed like the perfect gift for that toddler with baker aspirations. Unfortunately, among the painted-on sprinkles and icing, Health Canada discovered an unwanted ingredient: barium. Excessive amounts of the chemical were found in the surface paint, enough for Canada to…
Chile today, hot tomorrow: They say that breakfast is the most important meal of the day — and if you order this, it’s certain the most incendiary. Can you guess where I’m eating? Special bonus: Every Friday, anyone who gave the first correct answer to any of the week’s Where…
As a countdown to the Best of Denver 2010, coming April 1, Cafe Society is serving up a hundred of our favorite dishes in Denver. Send your own nominations to cafe@westword.com…
This is part two of my interview with Bob Blair, executive chef/owner of Fuel Cafe. To read part one of this interview, click here. Culinary inspirations: I was the second-oldest of eight kids, so we hardly ever got to go out to dinner. But when my mom was away, traveling,…
Stockings can be a favorite part of the Christmas experience, mostly because of the surprise factor: While kids often write Christmas lists that rank items by price, catalog page and level of absolute need, they don’t often bother listing stuff that is stocking-appropriate. So tearing through that comically giant, un-wearable,…
Do you have what it takes to be a hop disciple? Great Divide Brewing Co., 2201 Arapahoe Street, is hosting its monthly Hop Disciples meeting at 6 p.m. tonight, when both delicious beer and esoteric knowledge will be dispensed. To attend, RSVP to info@greatdivide.com; get more information by calling 303-303-296-9460…
Though the NBA is my least-favorite spectator sport, I always accept free tickets, especially when those tickets are in the nineteenth row and accompanied by a free ride. With my initial investment at $0 and my transportation on lockdown, the financial anal rape of an $8 beer (after tip) feels…
In Nepal, momo — the small, white-flour dumplings that represent the Nepali contribution to the world dumpling culture — are used as currency. Goats and yaks can be bartered for on the streets with buckets of momo. A fine woman is said to be worth her weight in momo. The…
The new India’s Restaurant is big. Seriously big. Big in the way that interstate chain restaurants are supposed to be big, or the doomed follies of restaurant owners with more hubris and cash on hand than brains. Whereas the old India’s (which was located across the street and out of…
After I watched Food, Inc., I was too traumatized to eat beef without seeing its resume first. But this burger has made the cut for being one of the best in town — and rightfully so. The servers don’t ask what temperature you’d like it, not only because they don’t…
Elysian Bifrost Winter Ale pours a golden color, with a head that is as thick, fluffy and bouncy as a cozy homemade blanket – or a foot-high bank of Christmas snow. The bubbles go deep and rise slowly, like a Guinness, and the frothy top is so thick, it can…
