Yes, that is a breakfast burrito. The question is, which breakfast burrito is it? Three clues: 1) It is not just wrapped in a tortilla, but wrapped and then baked in some mysterious manner. 2) That’s chorizo it’s filled with, and the place I got it from doesn’t offer them…
There’s fungus among us on Sunday, August 16, when the Colorado Mycological Society unearths its mushroom fair at the Denver Botanic Gardens, 1005 York Street. The fair, which goes from 11 a.m. to 5 p.m., includes mushroom displays, seminars on how to cook mushrooms and the 411 on where you…
What you might have missed while stealing the letters from Bastien’s marquee…Jason Sheehan may hate green restaurants but that doesn’t stop him from having a list of his favorites.Think you know your Denver restaurant scene? Here’s your chance to prove it playing Cook Street’s foodie photo scavenger hunt.Bad news for…
There’s nothing worse than waking up all fresh-faced on a Friday morning, happier than a roach in a coach, only to be told, by someone far smarter than yourself, that you got it completely wrong. Well, not completely wrong, but wrong enough that I have to back-peddle from my giddy…
This week, I talk a lot about green — about green restaurants and the green movement, about organic foods and natural foods and the perils of being a mountain locavore. So for this week’s List, it seems only appropriate to slap together a spread of restaurants which, while sticking tooth-and-nail…
The Rio — home of those lethal, neon green margaritas concocted with a combination of secret liquids — is celebrating ten years of getting Denverites absolutely annihilated at its 1525 Blake Street location on Saturday, August 15. The celebration kicks off at 4 p.m. with live music on the patio,…
Today, at 11 a.m. at the Safeway located at 2150 South Downing, nearly a dozen local farmers from across Colorado will join the state’s Agriculture Commissioner to encourage consumers to buy local produce and boost Colorado’s economy. As part of “Colorado Proud” month, the growers will sample their locally grown…
Because of an office construction project, I had to clear off my desk — which meant moving seven years of accumulation. Every morning, I’ll share another uncovered item with you. This is a Brazilian espeto that I (somehow) managed to smuggle out of a churrasco restaurant downtown.Honestly, I’m not sure…
To celebrate the release of Julie & Julia, the new flick about beloved American chef Julia Child and Julie Powell, the tenacious food blogger who conquered all the recipes in Child’s Mastering the Art of French Cooking, the Kitchen Table Cooking School (5375 Landmark Place in Greenwood Village) is hosting…
A couple months back, Bobby Fitzgerald — ex of Cherry Creek Grill, currently exec at the White Chocolate Grill at Park Meadows — brought honor to his home state by kicking ass and taking names in the oddest of possible locations: on LIVE! With Regis and Kelly. He and his…
Just as the “Kitchen Now Open” sign says, the long-awaited kitchen is now open in the Highland Tavern, 3400 Navajo Street. It’s serving all the usual suspects…and some not-so-usual Slavic specials: beef shank pierogies, spaetlze and bacon. If you’re looking for more traditional pub fare, try the cheese Tots or…
Lunch: In the blitz of lunch hour Indian buffets, India’s Pearl stands out because it doesn’t have a lunchtime buffet at all. Instead, the upscale curry house at 1475 South Pearl Street, offers a fantastic lunch thali, an ornate, sliver tray propped with an assortment of individual dishes, all made…
This week at westword.com/restaurants, Jason Sheehan discovers Organixx — despite his aversion to “green” restaurants. See photos of the restaurant, by Mark Manger, at westword.com/slideshow…
This is serious caramel. If all you’ve ever known is Caramello and Brachs, then Indulge Caramels will blow your mind. It’s only related to that store-bought stuff in the most broad connection of similar ingredients. But this fresh, melt-in-your-mouth candy is both easy on your teeth and not achingly sweet.According…
On Saturday, August 15, the Rio Grande will celebrate ten years of pouring on the fun — and pouring out the booze — in LoDo. This homegrown chain is a margarita powerhouse; with only six restaurants, the Rio Grande restaurant group claims to be the largest seller of Jose Cuervo…
As promised, this is the first in a series of items uncovered when I was cleaning my desk. It wasn’t the first thing I found, wasn’t the weirdest by a long shot. But still, this cat has its charms. You can’t tell by looking at this picture, but if you…
Littleton’s Opus restaurant, 2575 West Main Street, is hosting a wine dinner at 6:30 p.m. this evening with grape guru Lisa Rein, the associate winemaker for Row Eleven Wine Company, a producer based in San Rafael, California. The four-course menu, prepared by owner/exec chef Michael Long, includes vanilla rum shrimp,…
I have to admit that Organixx came as a surprise. Given how much trade it was doing amid the fierce competition of Blake Street, I knew it would probably be good — but what surprised me was how the inherent goodness of its prep, presentation and cuisine so fully overshadowed…
Sustainable, eco-friendly, reusable, recyclable, fair trade, natural, energy efficient, organic, local, green, low-impact, fresh. These are words that inspire us at Organixx. From the building materials that surround you in our dining room, to our food product choices, culinary procedures and sanitation practices, we strive to have those words define…
“We’ll have head cheese at Olivéa on Friday — I expect to see you there,” summoned the e-mail. The note, short and to the point, was from John Broening, the executive chef at Duo and Olivéa — the former a restaurant in Highland with a field-to-plate, seasonal approach to food,…
I don’t believe in ghosts. When my wife tells me about presences she’s seen and felt in the middle of the night, I tell her she was dreaming. When she tells me we can’t buy an attractive house in Five Points because a woman who committed suicide there decades ago…
Bakers have a great terror of trying to bake at altitude. Books have been written about the complications, volumes of secret lore passed down through generations of bakers and patissiers, all dealing with adjustments in measure, in time, in how to make the magic of flour, water, butter and eggs…
