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;…
During last year’s introduction of Hershey’s autumn-themed candies, we tested the Candy Corn Kisses and found them tastier than expected, though tooth-achingly sweet. This year, the Pumpkin Spice Kisses lured us into buying them off an early Halloween rack being prepared at Target. From the picture on the front of…
There’s a promising sign posted at 1555 Blake Street, the future home of H Burger Lounge. Peter Pflum, the restaurateur (he’s the former operations manager for Dave Query’s Big Red F Restaurant Group and most recently the VP of operations for Quizno’s) who came up with the idea of putting…
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. THREE DAY WEEKEND!!! WOOOO!!! While I’m not in school anymore, I still will take the liberty of…
This is part two of Lori Midson’s interview with Mark Dym, the owner-executive chef of Marco’s Coal-Fired Pizza. You can read the first part of Midson’s interview with Dym here. Culinary inspirations: No question, Roberto Caporuscio, a fantastic pizzaiolo from Campania who’s been living in the states for ten years…
Bones, Frank Bonanno’s fantastic ramen noodle bar at 701 Grant Street, has just rolled out a daily happy hour, which the crew is calling “Five for Five at Five.” That’s because the five happy-hour dishes — shishito peppers, crab wontons, a duo of egg rolls, escargot pot stickers and black…
The fifth annual Denver Food & Wine Classic kicks off at 6 p.m. tonight with “Art of the Cocktail and a Movie,” which will pour on the drinks before an outdoor screening of Pressure Cooker, in which documentarians Jennifer Grausman and Mark Becker follow three inner-city culinary students through a…
“Oh, we have to leave,” Brian says, not thirty seconds after stumbling into Swanky’s and finding me alone at the bar. “Immediately.” Brian is wearing a vintage Chicago Bears sweater, the white version of the blue one Mike Ditka sports in the now-infamous middle-finger photo. Swanky’s is a Green Pay…
Chile cannot kill you. I have been assured of that. No matter how much your dumb, careless, looking-in-the-other-direction ass might’ve accidentally ingested, it can not do you any severe or lasting harm. Oh, it can make you want to die — from embarrassment first, as you dance around the living…
September is off to a fast start, with three restaurants opening in as many days. On September 1, SALT Bistro served its first lunch in the former Tom’s Tavern space, at 1047 Pearl Street in Boulder. Owner-exec chef Bradford Heap, who also runs Colterra in Niwot, had hoped to open…
It’s 9:30 p.m. on Wednesday night, the crowds at Marco’s Coal-Fired Pizza have finally thinned, and owner-chef Mark Dym is exhausted. “I was up at 4 a.m. yesterday morning so I could make 800 fucking pounds of chicken wings,” he says, before quickly adding that he’s “not complaining.” He pauses,…
Late last night, after hitting up a party where the only beverage being poured was vodka (a poison I avoid at all costs), I stopped for a glass of wine at one of my favorite neighborhood bars, a spot with a fantastic late-night happy hour and more than one rose…
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They usually bring a selection of some of their market’s choicest ingredients home with them, and cook up a feast…
The sandwich: Panama Red What’s on it: Grilled chicken breast, home-grown marinara sauce, parmesan and provolone on white, wheat or garlic “herb” bread. Where to get it: Cheba Hut (1531 Champa Street, 720-974-1880) How much: $6.50 A lot of people like Cheba Hut. They’ve been telling me it’s good, strongly…
It’s 9:30 p.m. on Wednesday night, the crowds at Marco’s Coal-Fired Pizza have finally thinned, and owner-chef Mark Dym is exhausted. “I was up at 4 a.m. yesterday morning so I could make 800 fucking pounds of chicken wings,” he says, before quickly adding that he’s “not complaining.” He pauses,…
To celebrate the fact that the Taste of Colorado won’t be back for another year, the Denver Five, a cartel of homegrown chefs that get together every so often in each other’s restaurant kitchens, are cooking together tonight at TAG, Troy Guard’s Asian fusion restaurant at 1441 Larimer Street. Okay,…
