Once a week, we head out for shake night, a ritual that my kid insists upon, and while — gasp! — I’m not a big ice cream groupie, I’ll be the first to admit that the blended shakes and malts at this neighborhood hang are pretty damn good; the fact…
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 often bring some of their market’s choicest ingredients home with them, and cook up a feast. The Super Bowl…
The Americans are poised to overthrow the British yet again. But this time, the revolution is taking place at the Royal Hilltop, an English pub-style restaurant that Tina and James Pachorek opened in Aurora in 2002. “We are changing it over from Aurora’s first British pub to Aurora’s first tap…
Eli Odell Highland Tap and Burger 2219 West 32nd Avenue 720-287-4493 www.highlandtapdenver.com This is part two of Lori Midson’s interview with Eli Odell, executive chef of Highland Tap and Burger. In part one of that interview, Odell dishes on what he learned from Matt Selby, and what might happen if…
“Let’s make sure we all understand what the rules are before we change them,” said Denver City Council president Chris Nevitt, after a council committee had been discussing the rules now regulating this city’s food trucks for over an hour. “Are you confident you know exactly what the rules are?”…
For over a decade, Little Anita’s — the Colorado outpost of a New Mexico group — was a go-to spot for vegetarians hungering for meat-free green chile. But sometime last year, the five Little Anita’s restaurants in the metro area started making both their red and green with beef stock…
Gain some raw knowledge tonight at Benihana, 515 Zang Street in Broomfield, when the restaurant presents Sushi & Sake 101, a two-hour sushi-rolling demonstration, sake-tasting and more. It runs from 6 to 8 p.m. and costs $35; to sign up, e-mail emily.kittle@fleishman.com. For information on dozens of culinary events around…
Just weeks after opening Fleur Bistro as the head chef, Nate Boothe has joined the kitchen crew at Ocean Prime in Larimer Square, which just opened last week. Fleur co-owner Eva Esparza won’t discuss why Boothe moved on. “He didn’t say why he left,” she says. “He just said, ‘Thank…
“There’s no other style of pizza in the world that’s as geeky as the Napolitano style,” chef Lachlan MacKinnon-Patterson said last night, as the pace started to pick up at Pizzeria Locale during its first official dinner service. “And we’re trying to do it exactly right.” “Makes our jobs pretty…
As a kid, I loved almost everything about the Fort. The scale replica of Bent’s Fort — a trading post, army garrison and freight stop along the Santa Fe Trail — seemed like a completely awesome adult version of the couch-cushion forts we built when playing now-politically-incorrect Cowboys and Indians…
Back in 1994, Udi Baron started a ready-to-eat sandwich business with his wife, Fern. Since then, and with the help of additional family members, that shop has spawned a bakery that supplies home pantries and restaurants, a catering company, a granola-maker, a national gluten-free line, a handful of cafes and…
Tucked inside a strip mall in the Ken Caryl region of Littleton, Pot of Pho is something of a suburban secret — but word is leaking out fast. The space (previously occupied by a Heidi’s Brooklyn Deli) is simple but cozy, with comfortable booths and art from the Provide-n-ce Gallery…
No. 77: Pig-snout tacos from Guadalajara Authentic Mexican Buffet First and foremost, Guadalajara Authentic Mexican Buffet, while being a buffet, is anything but monotonous. It is, in fact, a spectacular pageant of chafing dishes swelled with just about every Mexican dish under the blazing sun: barbacoa; menudo; posole, one with…
Gourmet food trucks were the biggest trend of 2010. But by the end of last year, a few of these enterprises had run into roadblocks set up by the city’s confusing rules and regulations; a couple of the trucks had ground to a halt entirely. To untangle some of the…
Burger business is big, and Burger King, shrine to the Whopper, is getting bigger…in length. The fast-food meat mecca, with grease-splattered locations all over the globe, is aiming to outsize its foot-long hot dog competition by conquering the world with inch after inch after inch of flame-broiled beef patties –…
The owners of a proposed craft-beer bar along Seventh Avenue’s restaurant row were shocked earlier this month when a hearing officer for the city of Denver’s excise and license division suggested that their liquor license request be denied. “There was no public opposition from nearby restaurants and bars. In fact,…
Eli Odell Highland Tap and Burger 2219 West 32nd Avenue 720-287-4493 www.highlandtapdenver.com This is part one of Lori Midson’s interview with Eli Odell, executive chef of Highland Tap and Burger. Read part two of that interview, in which Odell dishes on hammering eighty pounds of wings and the Deadliest Chef…
After a reader tipped us off that the much-loved vegetarian chile at Little Anita’s is no longer vegetarian, we contacted Giselda Lopez, the store manager at the location at 6830 South Yosemite Street in Centennial, to get the scoop…
Numerous food trucks report running into roadblocks set up by confusing and sometimes contradictory rules; a Denver City Council committee will discuss those rules at a meeting at 1:30 p.m. today. In the meantime, fans are hopping on the bandwagon to support the biggest trend of 2010, in hopes that…
Over the past five years, Death’s Door has amassed a national following for its line of spirits. Some of those fans are locavores or sustainability advocates, who applaud the company for making small-batch gin, vodka and whiskey using all local — and many organic — ingredients from Washington Island, Wisconsin,…
Today must be a fine day for wine — how else to explain all the wine-centric events in the metro area? Here’s a taste of what’s being poured this evening:…
The great leap forward: Was it an early cook in France or China who first got the idea of using frog’s legs as food? For as long as Parisian chefs have been crisping up the amphibian’s extremities and dousing them in garlic and butter, cooks in Beijing have been stir-frying…
