Just when you thought it was safe to store all your winter clothes, Colorado laughs and throws a nice little snowstorm in our faces. What better way to enjoy the unpredictable weather than with a hot bowl of ramen. In the land of trendy, it seems that new ramen houses…
It was eating for art’s sake earlier this week as Mexican artist and 2015 Biennial of the Americas ambassador Cristobal Gracia organized a French fry eating contest under the “Articulated Wall” sculpture at the Denver Design District on South Broadway. Contestants were tasked with downing three pounds of Wendy’s french…
A couple of days of construction can make all the difference between a little cluttered chaos and a functioning restaurant. The new Cheba Hust on Colfax Avenue opens tomorrow with a full liquor license in addition to owner Scott Jennings’s list of craveable sandwiches and other munchies. Workers were putting…
Yes, another craft brewery is coming. This one is Little Machine, and Brett Williams, Mike Dunkly and Ben Chenard are gearing up to open later this year at 2924 West 20th Avenue, right by Sports Authority Field, an area definitely thirsty for craft beer — even in a town overflowing with…
The Urban Farm at Stapleton needs your help this weekend. The farm is in the running for a Seeds of Change Grant, and an opportunity to win one of two $20,000, five $10,000 grants or ten $1,000 grants and is asking for you to give them a vote, or two…
Solitaire owners chef Mark Ferguson and manager Andrea Faulisi Ferguson are placing their faith in Denver’s restaurant goers to separate high-end menus from stodgy dining experiences. “It’s not white table clothes where you have to get dolled up and be quiet,” insists Mark Ferguson of the newly refurbished joined mansions…
Polish cuisine is a rarity in Denver and it just got even scarcer; Belvedere Restaurant on 14th Street downtown is now closed after four years in business. Kinga Klek, owner of Kinga’s Lounge at Colfax Avenue and Marion Street, opened Belvedere in July 2011 after previous tenant Cafe Berlin moved…
Restaurateur Michael Shiell’s excavation and rebuild of the subterranean Larimer Square restaurant space that once housed Lime is nearly complete; Craigslist adds have popped up announcing positions available, and one local chef who recently found himself out of a job has answered the call. Lance Barto, most recently the executive…
On an unusually quiet evening on South Pearl, the patio at Session Kitchen announced itself from blocks away. While patrons of the district’s other establishments restricted themselves to muted chatting, this restaurant was booming with music and the laughs of happy customers. From its graphic design sensibility to its menu…
There are more than fifty breweries within Denver’s city limits, but as craft beer’s popularity has skyrocketed over the past few years, the number of people brewing their own beer at home has also taken off. But would-be brewers don’t always have enough space in their urban apartments, condos or…
The first thing that patrons will see when they walk into Dungeons & Drafts are the stained glass windows, says Manny Garza. A tableau of wizards and warriors will quest across the panels, designed by a local artist. From high up on the wall, a mounted dragon’s head will stare…
Argyll Whisky Beer has been open less than a year, but physical changes are already afoot. Yesterday morning, owner Robert Thompson had a construction crew in at 6:30 a.m. to open up the wall between the bar and dining room and remove dividers on the other side of the bar…
I enjoy talking to servers. Not because I like chitchat, but because you can tell a lot about a place by how well its staff is trained. Are servers well-informed and confident, able to answer questions with ease, or do they need to run back and forth to the kitchen?…
McDonald’s introduced a new “artisan” chicken on Monday, which inspired Mark Antonation to proclaim that the word “artisan” now ceases to have any real meaning. Adds Rob: Artisan food at any restaurant is a joke. Hipster gastropubs are guilty of the same crap but because the server has a beard and…
Rosenberg’s Bagels will be slicing up a huge bagel for a good cause at 10 a.m. today. The deli will be serving slices of a giant everything bagel with cream cheese that’s roughly the size of twelve dozen bagels in one. In return for a slice, the deli is asking…
Beer should be featured more often under Colorado’s Capitol dome, but leaders of the House of Representatives got to hold up the next best thing last week when they were officially presented with the Hop the Vote trophy by the Colorado Brewers Guild. Last fall, a few members of the…
Parry’s Pizzeria may have been inspired by New York-style pizza, but the homegrown chain is as much about Colorado craft beer. On Monday, Parry’s officially opened its fifth location at 100 East 120th Avenue in Northglenn, and in honor of that street address it’s featuring 120 Colorado beers not just…
Almost every restaurant in town seems to be packed to the rafters, adding brunch or lunch to accommodate more guests, or figuring out other ways to keep the wait lists flowing so that customers don’t jump to the next trendy eatery down the block. But amid a flurry of April…
Spring is here, which means that the Boulder County Farmers’ Market has returned — and so have Juliet Wittman’s posts about what you can find there. On Saturday she picked up fennel from Eric Skokan’s Black Cat Farm, which inspired a recipe and some writing as lovely as the fresh…
Wheels and axles, levers, pulleys, wedges, screws and inclined plans. These are the “simple machines” that engineers have used to create every complicated mechanical invention for thousands of years. In that same way, brewers have used a set of basic ingredients – water, yeast, malt and hops – to create…
Big Eats Restaurant Group, owners of the three Marg’s World Taco Bistro locations in Denver, have opened another spot — this one in LoHi, in the former home of Churchill’s Public House. But this eatery isn’t a taco joint (a smart thing, too, since it’s opposite Lola). Instead, it’s a…
Bill Miner and Brian Albano of Il Porcellino Sausage is not something that can be rushed. Even freshly ground and stuffed links take time and patience, often involving overnight meat marinades and carefully considered recipes to get the salt, fat and moisture content just right. And when it comes to cured…
