Food & Drink

I have yet to show the video on the following page to my eleven-year-old kid, but when I do, I can absolutely guarantee you that he’s going to want to know why the hell he has to wait until he’s 21 to have a margarita. Give your ADD-addled kid a…

We were sitting at Pizzeria Basta’s bar today, sipping the very first glass poured from the restaurant’s very first keg of the Infinite Monkey Theorem Sauvignon Blanc — a wine we didn’t need a score guide to tell us was taut, citrusy and perfect for spring — when we had…

Dear militant vegans: Please, please, for the love of all things holy, do a favor for everyone — non-militant vegans, vegetarians and carnivores alike — and shut the fuck up already…

Every weekend, rain, sleet, snow, or sun, this Mexican joint pimps coastal creations from a makeshift ceviche bar outside its front door. And the tostadas de camarones, juiced with lime, laden with onions, cucumbers, cilantro leaves and tomatoes, and topped with slices of avocado, are two-for-one. Can you guess where…

Rich Grant, the communications director for Visit Denver, the convention and visitors bureau that started Denver Restaurant Week, insists that the Mile High City’s two-week marathon of meals, which kicks into high gear on February 26, is the largest in the country — and, according to the LA Times, it’s…

If you’re planning on really making a night of your Denver Restaurant Week reservation, either because it’s a romantic evening away from the kids, or because you’re taking what you’re saving on dinner and plunking it down on copious amounts of alcohol, it might be a good idea to look…

Rage, befuddlement, shock and a man who one poster described as a “total and complete loon.” If you’ve read the fifty comments following my post earlier this week in which I interviewed Ton Phairatphibon, the owner of Skew, which closed abruptly last Sunday night in the wake of what Phairatphibon…

I tend not to like contrived and cutesy challenges, but I thoroughly enjoyed watching the chefs putting together cookies for Sesame Street’s Cookie Monster and his friends Elmo and Telly when they visited the set of Wednesday night’s Top Chef, seeing everyone’s expression lighten suddenly as the Quickfire was explained,…

Tart, pretentious, with a touch of bitterness. Comments have been pouring in regarding Laura Shunk’s post about wine scores — hooked to the Infinite Monkey Theorem’s recent 88 from Wine Spectator. Comments about wine scores, about Colorado wines in general, about Infinite Monkey in particular, about Laura Shunk — including…

Thirty years ago this month, Peggy Anderson and Diane Williams opened Annie’s Cafe in a storefront attached to a drug store at Eighth Avenue and Colorado Boulevard. “About ten people came that first day,” Anderson remembers. But those ten customers turned into a crowd of regulars and today, the women…

Last night, after dinner at a Highland restaurant, we spotted the above sign at 32nd Avenue and Tejon, and while we’re still trying to get to the root of what, exactly, it’s going to be, the sign — Pig & Block Charcuterie — already has us squealing with glee and…

This week, I reviewed the original Bubba Chinos location at 160 Federal Boulevard, where Leonard Cordova serves up a version of the green chile that his grandmother, Stella Cordova, made legendary at Chubby’s. He’s used that sauce to turn his own restaurant concept into an expanding mini-empire, with eight current…

This past week has been more about summer salads than winter chilis, thanks to our balmy breezes, but after a server highly, highly recommended the chili from the menu where I snapped the above pic, I figured, what the hell? It was good — not great, but good. But those…