Later today, we’ll post my list of the town’s best spots for pho, which includes Pho 95, a wonderful place I review this week, and several other pho shops along Federal Boulevard. My all-time favorite spot for pho was in Aurora. Sadly, Pho 2000 closed years ago, but it stucks…
Worst. Product. Idea. Ever. I get a lot of dumb and worthless shit sent to me — worthless shit being essentially any sample product that doesn’t come in a nice glass bottle with “Product of Ireland” written somewhere on it. But in the history of dumb and worthless shit, this…
The Colorado State Fair kicks off today in Pueblo with rodeos, carnival rides and parades, but the real reason to hit it up? The frosty lemonades, ice-cold beer, meatball sandwiches, tacos, nachos, menudo, green chile, pizza, hot dogs, hamburgers, roasted corn, pork chops-on-a-stick, Thai food, blooming onions, funnel cakes, ice…
First there was candied bacon, then there was corn chowder with salt pork, and now Pete Marczyk has gotten us all in a tizzy over his spaghetti alla carbonara with guanciale. “This pasta dish is considered Roman,” Pete says. “It’s said to have gained popularity in Italy after World War…
Okay, so we’ve never read or seen anything from the Twilight series. Clearly the success of the books-turned-movie has not suffered the loss of two candy-obsessed ladies, but we are always willing to entertain a new themed confection that comes with the promise of “secrets” and “forbidden fruits.”The box is…
Because there’s no such thing as too much bacon, and because Pete Marcyzk’s Bacon Candy was snapped up and chewed down in record speed, we’ve also got a great corn chowder (corn takes the place of clams) and bacon recipe that’s perfect for the chilly nights ahead. “Let’s face it,”…
In this week’s restaurant review, Jason Sheehan is bowled over by Pho 95. See photos by Mark Manger at westword.com/slideshow…
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…
Ah, caffeine. The most wonderful of all stimulants. The most legal of all stimulants, more to the point. Is there anything that can’t be improved by the judicious — or injudicious — addition of caffeine? Apparently not, since the last few years have seen an explosion of caffeinated products, from…
I think I may have just found my new obsession. It’s another Mexican joint, of course, but while the twelve-page menu lists tortas (and “super mega” tortas), huaraches, enchiladas de mole, ensadada de nopales and fried jalapenos soaked in soy sauce, salt and lime juice, the kitchen also turns out…
Yesterday, I posted a picture of the alien head that had maintained a position of honor on top of my monitor for a couple of years before our office remodel relegated him to a cardboard box. In that picture, said alien head was wearing a baseball hat with a virtually…
At 6:30 p.m. tonight, Encore, at 2550 East Colfax Avenue, is hosting a party-on-the-patio winemaker dinner showcasing all carbon-neutral, organic and sustainable wines from Parducci and Paul Dolan Vineyards. The eight-course menu, created by exec chef Paul Reilly, is a smorgasbord of Colorado-inspired plates, including Colorado bass crudo with lemon…
I have lived in quite a few places: Rochester and Buffalo, Tampa, Albuquerque and Denver. I’ve spent time in even more, on my own American Iliad that stretched from coast to coast and back again and saw me sleeping on the streets in Berkeley and Seattle, dining at the best…
We all watched as the little girl with the blue leotard and blonde hair staggered on the mats. We all watched as she stood there, staring blindly out into the crowd, glancing up at the uneven bars, furrowing her small brows. Everyone in the place was watching. The room was…
You’re the first person who’s asked for hot sauce since I opened,” says Troy Guard. The owner and executive chef of TAG, a three-month-old restaurant in Larimer Square, isn’t quite scolding me, but he’s made it perfectly clear that his steak tacos, a plate of which sits in front of…
The combination of liquor licenses and life’s errands has always struck me as clever. In college, I used to frequent a laundromat with a full bar; while grocery shopping, I’ve been known to crack open a near beer while slugging down the aisles. If I wanted to drink during a…
There was a time when the pho shop at 1036 South Federal Boulevard was one of my favorites. I would go out of my way to have lunch there, skip out on meetings and blow off interviews just for an early dinner among the friends and neighbors who gathered in…
Padded bubble chairs, mild-mannered bartenders, cool crowds and an Enomatic Wine Serving System that allows oenophiles to taste eighteen wines by the ounce simply by swiping a card and pressing a button: say hello to the Living Room, the latest bar and restaurant to pop on Broadway — 1055 Broadway,…
It’s hard to imagine anything more meaty than BBQ. It is a cuisine based entirely on the flesh of the pig, the cow and, in some cases, the chicken. So it’s no surprise that a BBQ joint owner might hang up on a sales rep trying to sell him vegan…
Just in case you’ve been living in between the bun and haven’t feasted your eyes on Biker Jim’s hot dog blog, this is just a little heads-up to let you know that every Wednesday, before lunch, Jim delivers a post all about the weird, wacky and wonderful dogs he’s doing…
“You’re the first person who’s asked for hot sauce since I opened,” says Troy Guard. The owner and executive chef of TAG, a three-month-old restaurant in Larimer Square, isn’t quite scolding me, but he’s made it perfectly clear that his steak tacos, a plate of which sits in front of…
The sandwich: # 9 panini What’s on it: Turkey, olives, olive oil, tomatoes, cheese, portabella mushrooms on panini How much: $7.49 Where to get it: Gourmet Corner, 830 17th Street, 650-291-6945 “Hungry?” the guy asked when I walked into Gourmet Corner, almost as if I’d have to be starving to…
