Lucy at the Landmark, the mezzanine-level restaurant inside Comedy Works South, at 5345 Landmark Place in Greenwood Village, had closed in early July and just reopened on Thursday, September 10 after what sales manager Heidi McMillen calls a “menu redo.” It’s now a “great family-oriented, economically-friendly restaurant with American food…
El Grito — the day when Mexicans across the world commemorate that country’s independence from Spanish rule — isn’t until September 16, but Richard Sandoval, chef-owner of Tamayo, La Sandia and Zengo, is getting an early start on all the celebrations. Beginning today and continuing though Sunday, September 20, all…
Independent restaurants across town are offering specials right now to celebrate Harvest Week. This order of albondigas is one of those specials; guess where we found it?…
The big restaurant news is Harvest Week, sponsored by DINR, which continues through September 18. Here’s what else is cooking around town: September 14: TAG Beer vs. Wine Dinner at 1441 Larimer Street, $75 for four courses, www.tag-restaurant.com. September 15: Elana Amsterdam signs The Gluten-Free Almond Flour Cookbook at the…
As we reported here last month, the space at 1320 15th Street that had been occupied by Alto, Greg Goldfogel’s Italian restaurant, has been picked up by Paul Piciocchi, who runs Tryst and Sutra Dance Bar & Lounge. And now we know what Piciocchi plans to put into that spot…
Leapin Lemurs EnviroKidz Rating: Two-and-a-half spoons out of four Cereal description: Here’s a partial list of ingredients in Leapin’ Lemurs: “organic corn meal,” “organic whole grain corn meal,” “organic evaported cane juice,” “organic peanut butter,” “organic molasses,” “organic cocoa,” “organic soy oil” — as opposed to “soy oil assembled in…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. Chef took off early last night, leaving the show to me — and miraculously, I did not…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. There are few parallels between writing and cooking. Both involve creativity and dedication, but the similarities pretty…
For proof that summer’s scorch is coming to a screeching halt, all you have to do is look to Tambien, the Cherry Creek Mex in the city at 250 Steele Street that’s been turning out rockabilly and ribs to the faithful every Sunday since April 26. This was one of…
What you might have missed this week while eating peaches and honey with a steak knife…Anika Zappe, bartender at Root Down, told us about her favorite drinks and least favorite customers.Cheers! We learned a second Toast location will open next month in Cherry Creek.Chef Mark Dym of Marco’s Coal-Fired Pizza…
Okay, so the general definition of “slider” is a person or thing that slides. Easy enough. But it’s also a popular bar food that, in the case of the slider in the above pic, certainly slid when I ate it. Topped with Kobe beef, caramelized onions and Gouda, it was…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. This is a story about how a dish makes it from my mangled mind onto the plate…
Mark Dym, owner-chef of Marco’s Coal-Fired Pizza, 2129 Larimer Street, and the subject of this week’s Chef and Tell interview, is one of the participants in Harvest Week, which means that he’ll have a special menu that’ll pay homage to local ingredients, including Palisade peaches, homegrown tomatoes and goat cheese,…
Tony Bourdain, culinary superhero, book author, brazen, beer drinking badass, global wanderer, Food Network bully and host of the Travel Channel’s No Reservations, is lecturing his way across America, regaling sold-out audiences with stories of how he once ate the rectum of a warthog. Presumably you can encourage Bourdain to…
Cheba Hut raised a toasty toast this week when a Weld County District Court judge overturned a ruling that had denied a liquor license to the sub shop’s Greeley location. In April, Robert Frick, who rules on Greeley liquor licenses, turned down the company’s request, citing Cheba Hut’s pot-related marketing…
Beginning tomorrow and continuing through Friday, September 18, members of the Denver Independent Network of Restaurants (DINR), are participating in Harvest Week, a seven-day tribute that’s all about supporting local independent restaurants while celebrating the ingredients that grow in our back yard. “Eating locally not only helps keep the cost…
Judge Nancy Levine, at your service. The bartending competition will come to order! Bartending competitions are one of the many things I love about the spirit industry (you don’t see busboy competitions, do you?). And I particularly love judging them, watching bartenders perform their magic within the limitations of the…
The fifth annual Denver Food & Wine Classic kicked off last night, and it’s bigger and better than ever this year — in every way. “Art of the Cocktail and a Movie” brought several hundred people to the Quad at Metropolitan State College on a beautiful summer night for an…
Cross your fingers for Eder Yanez-Mota, the owner of Chili Verde, the spot at 3700 Teon Street that’s been cooking up southern Mexican cuisine for a few months now. He opened the restaurant without a liquor license, but all that could change after tomorrow morning’s hearing with the Denver Department…
“At long last,” proclaims the Coalition of Immokalee Workers website, “a grower steps forward.” And let’s not forget a restaurant company, Chipotle, which, as spokesman Chris Arnold had told us three weeks ago, was negotiating with that grower to get around a stalemate that had prevented the Denver-based outfit from…
It may be in the mid ’80s today, but it will be winter before we know it. So guess which patio I’m sitting on, enjoying the last of summer and a delightful peach, plum and nectarine infused martini?…
Not the best chilaquiles I’ve ever had, but not the worst either. There’s way too much lettuce and an overabundance of sour cream swirls and squiggles on the plate. But the green chile, tart with tomatillos, was requisitely spicy; the corn tortilla chips, scratch-made and flimsy; the eggs softly scrambled;…
