Food & Drink

What do you get when two brothers who love doughnuts team up to bake and sell oversized doughnut holes with a few ball jokes thrown in? If you’re Mitch and Brett Magdovitz, the answer is Bronuts: cream-filled spherical pastries with names like Bleu Balls, Monkey Balls and Chocolate Salty Balls…

When people talk about eating seasonally, they’re usually referring to the harvest: butternut squash in the fall, asparagus in the spring, and so on. But at Stoic & Genuine,the hot new seafood restaurant in Union Station, seasonality refers to something different, something measured not in frost-free days but spawning, catch…

Carrie Shores has been the executive chef at Table 6 since 2013, and now she’d heading off for the next phase of her career. She’ll be starting as the new chef-manager at Cafe Options, the downtown breakfast and lunch eatery operated by Work Options for Women (WOW) that trains impoverished…

Stoic & Genuine opened in the renovated Union Station this summer, and Gretchen Kurtz, who reviews Stoic & Genuine this week, says the restaurant lives up to those expectations. But readers have some quibbles — with the “hip” factor, the noise, and that damn ampersand… See also: Review of Stoic…

There are plenty of bars and restaurants around town hosting Halloween events this week. In addition to pouring spirits, some restaurateurs will be introducing guests to the spirits that reportedly haunt the storerooms and back halls of their establishments. But a few spots don’t need to conjure up special-occasion parties;…

With a positive review of Argyll from our restaurant critic, Gretchen Kurtz, and Punch Bowl Social packing in the crowd at its hot Broadway location, it would be easy for CEO and founder Robert Thompson and his team to rest on their laurels. Instead, they’re striving for improvement and expanding…

With all the food-named breakfast and brunch spots in town – Toast, Jelly, the Delectable Egg — it’s hard to know what really distinguishes one from the other. There’s no secret with Syrup. With an entire menu of homemade syrups and flavored butters, it’s hard not to opt for one…

For years, we’ve heard that Tocabe: An American Indian Eatery, which opened in northwest Denver in December 2008, would soon have a second outlet — maybe in downtown, maybe on Broadway, maybe in Aurora, on Broadway. But now that second Tocabe is becoming a reality…in Centennial? See also: Tocabe Does…

Stoic & Genuine 1701 Wynkoop Street Aside from the name, everything about Stoic & Genuine shouts seafood. In the raw bar, oysters and crab legs glisten on ice. Emerald-glass floats, salvaged from fishing nets, fill a case by the hostess stand. Light bounces off mirrored panels like moonlight on silvery…

Pete Turner Illegal Pete’s Six metro locations (with more to come) illegalpetes.com Pete Turner never expected to wind up on the Drudge Report. But that’s where he landed last week — while he was dealing with an eleven-week-old baby, fighting a cold, moving the original Illegal Pete’s that he’d opened…

It’s been a year and a half since Taylor Swallow, his wife Kajsa and chef Brian Laird, whose cooking skills have taken him around the metro area since he departed Barolo Grill in early 2011, signed a lease for a new restaurant in transitional Jefferson Park, a neighborhood until recently…

There’s a new development going up at 2601 Larimer Street in Ballpark/River North, and it’s called, appropriately enough, 2601 Larimer. It will feature 20,000 square feet of office, retail and restaurant space — that’s the important part — and last night 2601 threw a neighborhood party to introduce its concept…

Menus are changing faster than the leaves, as chefs update their offerings to reflect the season. But at Panzano, executive chef Elise Wiggins approaches her menu with more than just fall produce in mind. She’s also aware of the way autumn makes us feel. See also: Fall Has Arrived at…

The conversation about Gretchen Kurtz’s recent review of Kobe An Shabu Shabu, a long-anticipated restaurant that opened this year in LoHi, got hot — hot enough to disintegrate the shabu shabu meat and veggies that diners are supposed to drop in hot broth and swish into a DIY dinner. See…