You know that autumn’s in the air when restaurants start cooking hearty casseroles, soups and stews tumbling with root vegetables — carrots, turnips and parsnips — which is exactly why the shepherds pie, pictured in the above snap, immediately caught my attention. I totally dig root vegetables.Hearty, restorative and piping…
The sandwich: The Fax What’s on it: Turkey, bacon, choice of cheese, lettuce, tomato, red onion, mayo and mustard Where to get it: Fat Jack’s SuperSubs (1245 East Colfax Avenue, 303-830-7827 How much: $6.99 I’m a big fan of quality. But dammit, I like quantity, too. So the name Fat…
“We had a super soft opening on Monday and it went well,” says Jack Martinez, referencing the second, much larger location of Jack-n-Grill that took up residence at 2630 West Belleview Avenue in the space that had previously housed the Santa Fe Tequila Company. But while the kitchen is up…
Are you still in summer mode? Having trouble folding up your linen and packing it away in favor of fleece? Still pretending to be warm while shivering on some bar’s patio? Well, here’s a sudsy fact that might shock you into reality: local breweries have already begun rolling out their…
Travel + Leisure, the glossy travel title that encourages readers to anchor down in Amsterdam, escape to the Cape and luxuriate in Italy — Santorini-style, has just released its America’s Favorite Cities issue — and the results, based on 60,000 votes, from residents and visitors alike, are in. While Denver…
This week, Jason Sheehan checks in at John Broening’s Olivea. See more of Mark Manger’s photos on the slideshow page…
Just when you think everything that needs to be said has been, something goes and changes. In the case of my review of Olivea, it’s the menu. John Broening and his crew made the switch to a fall/winter menu just days after I finished my final review meal in their…
This is part one of a two-part interview. Read part two here. “Hey, get up, I have something to show you,” instructs Sean Yontz as he strides into Sketch, one of the five venues he oversees with business partner Jesse Morreale. And their mini-empire will soon expand to a half-dozen,…
Sketch has a limited menu, but as Jason Sheehan noted in his review, what Jesse Morreale and Sean Yontz (the subject of this week’s Chef and Tell) are serving there is choice. Still, when the place opened in March, we couldn’t resist suggesting that — in addition to the exotic…
Eating John Broening’s food at Olivea made me think about his other kitchen — the one at Duo. Duo is…how do I even describe it without it coming out all wrong? For a guy like me — terminally overfed, always on the hunt, cruising Denver’s restaurant scene like a shark…
Once you’re done carving that awesome jack-o-lantern, what the hell do you do with the insides? The Kitchen Table Cooking School, at 5375 Landmark Place in Greenwood Village, has the answer: pumpkin custard tarts, pumpkin chocolate-chip brownies and pumpkin roulade cake. Learn how to make all of them tonight at…
“Jesus,” I said to no one in particular, dopey smile aimed down 17th Avenue, waddling a little as I cleared the doors of Olivea. “He is just so fucking good…” John Broening keeps a relatively low profile, even though he frequently writes for the Denver Post food section. He doesn’t…
For the next two months, if you drop off a new or gently worn winter coat at either of Gunther Mueller’s Abo’s NY Pizza locations — in Centennial at 7475 East Arapahoe Road, and in Littleton at 8440 Kipling Parkway — you’ll get a free slice of cheese pizza as…
Ken Kodys won the Mix Master competition, but he’s also a champ behind the bar at Bacaro, 921 Pearl Street, where he’s worked almost five years. Here’s the second round of his Behind the Bar interview: How many times do you have to see someone to consider them a regular?…
Just as the sign advises, “Please stand by…” for the opening of the Bardo Coffee House, which is coming — slowly — to the Imperial Building at 238 South Broadway, across from the Barker Lounge. The space boasts newly installed cabinetry, a few refrigerator cases and a waiting espresso machine,…
It took a little longer than anticipated, but the Wynkoop Brewing Company finally got its signature beer, Railyard Ale, into a can in August. And while you can’t drink from the cans at the brewpub itself, you can buy six packs to go. Oh, you can drink the Railyard from…
All I’m going to say is that the chef-owner of this Chinese restaurant, whose name is none of your business (for now), likes to clutter your table with edible gifts long before you’ve had a chance to glance at the menu — an eight-page syllabus that doesn’t include any of…
Ken Kodys took top honors with a drink named Amnesia, appropriately enough, in the DeKuyper Mix Master Bartender Contest at last month’s Denver Food & Wine Festival. For anyone who could remember it after drinking one of his cocktails, it was an impressive showing for Kodys, who moved to Boulder…
Steve Vice, the exec chef at McCormick’s Fish House and Bar, 1659 Wazee Street, is leaving that house of aquatics at the end of this week to make the leap to meat. Specifically, Vice has been tapped as the opening chef of Shanahan’s Steakhouse, which, according to Vice, is scheduled…
Oops. For a restaurateur, Karl “Hungus” Allis slipped up on an embarrassing (and expensive) question during yesterday’s showing of Who Wants to Be a Millionaire?.Allis, the restaurant manager at Atomic Cowboy and Fat Sully’s, had started in the hot seat on Friday’s show, and made it up to the $12,500…
America is awesome. Not because of all the freedom. Not because we were the country that invented the atom bomb, democracy, Pong, lasers and the Colt revolver. Not even because we rule the world when it comes to the depth and weirdness of our 4 a.m. children’s television programming (yeah,…
If you ever needed an excuse to eat at Troy Guard’s TAG, here’s a great one: The Restaurant Community Culinary Series is back for another first Tuesday serving up delicious food for a good cause. This month’s beneficiary is Food Bank of the Rockies, which will receive 20 percent of…
