Argyll, the gastropub that opened four months ago at 2700 East Third Avenue in Cherry Creek, has just released a new fall menu, featuring oatmeal buttermilk pancakes with boxties and maple bacon; fresh lump crab eggs Benedict with a horseradish hollandaise; french toast with chantilly whipped cream; and “housemade” corned…
The Taste of Colorado kicks off today and continues through Monday, September 7 at Civic Center Park. And you know what that means: Turkey legs! Of course, readers of this blog want nothing to do with those, but you may be interested in the hot dog eating contest, cupcake tasting,…
Proposals are due today from anyone interested in redeveloping the McNichols building, the old Carnegie library at the edge of Civic Center Park. A restaurant is high on the city’s wish list — and Kenny Be obliges with his Yum-yummy plans described here…
The Berkshire, 7352 East 29th Avenue, one of our favorite places for pig – and to pig out – is putting pork on the back-burner, at least for tonight. That’s because the Stapleton-based temple of swine is hosting its first Maine lobster bake with all the required fixings – corn…
5th Avenue candy bars have been around since 1936, but we’ve yet to pull one off the shelf and indulge. The reason why is unclear, though we guess it has something to do with not having any idea what this candy is all about, from its providence to its flavor…
So, the American Society of Magazine Editors is holding a little contest, and it’s the kind of contest that’ll make you hungry. Here’s the deal: See the half dozen food porn magazine covers above? It’s your job to vote for the porn that speaks to your stomach. The covers comprise…
Oh! The great culinary gods have bestowed upon me the most exciting of jobs to start my quest to sous chef stardom: inventory! I have seen many others do inventory, but I’ve never done it myself. But nothing captures the glory of a restaurant kitchen like counting how many boxes…
Ah, the burger. Labor Day grilling tradition, force of good and ease in the American diet. We take you for granted, burger. We assume that because you are a national culinary treasure that you are also unassailable, that you can be toyed with–unmercifully at times–and that you’ll still come out…
Da Capo’s Best Food Writing 2009, is out, and once again it includes a piece from Jason Sheehan: “The Last of the Great $10 Steaks,” his wonderful Westword review of the Columbine Steak House. Here’s a taste: The smell of cheap steaks burning on a grill, of char smoke on…
This is part two of Lori Midson’s interview with Tyler Wiard, the executive chef at Elway’s Cherry Creek. You can read the first part of Midson’s interview with Wiard here. Proudest moment as a chef: When I won the National Pork Award in May of 2008. I had won the…
From 5 to 7 p.m. tonight, Black Pearl, the Platt Park hot spot at 1529 South Pearl Street, is hosting its first-Thursday-of-the-month summer sip series, an intimate wine and food gathering that will focus on Italian varietals chosen by general manager and sommelier Jeffrey Musat, paired with appetizers from exec…
You can’t talk about Colorado cheeseburgers — which I do in my reviews of Larkburger and the Counter — without talking about Smashburger, the Denver-based chain that’s exploding everywhere. Last Thursday I talked Smashburger with Tom Ryan, managing partner and chief concept officer at Consumer Capital Partners, the private equity…
For days, I’d eaten nothing but crap and tourist fodder and overpriced lunches and dinners in the mountains while trying to pretend I was relaxing amid the spectacular views, German tourists and stands of regal, if dying, pine. I needed a great burger the way some people need oxygen while…
“I got my ass kicked, but man, did I learn a lot,” recalls Tyler Wiard, talking about the early ’90s and his days as a line cook for Dave Query and John Platt at Q’s Restaurant in the Hotel Boulderado. He must have been up to the task, because Query…
The cocktails that the original Mad Men drank are back. Classic cocktails are the new, new thing — and the fact is, these old standards generally taste better than all those contemporary cocktails. They taste more like alcohol and less like bananas, pomegranates and apples; they taste more sophisticated. Depending…
While talking with Tom Ryan, the man behind Smashburger, I heard how the original Smashburger service model — in which customers wrote down exactly what they wanted on their burgers by checking boxes on a sushi bar-style paper menu — was abandoned rather quickly once the company realized that a)…
So I was cruising around the web’s nethers this morning, and what should I stumble across but the BEST CHEF’S ACCESSORY EVER. Or at least the best accessory ever until I find something even cooler. This meat tenderizer ring made the front page over at Eat Me Daily (which, if…
The decision went like this: “Okay, head to class now, or… ” I glance over at the simmering basil syrup in the works, and the strawberries blending in the robo-coupe …”just stay here.” “Here” was the kitchen, and “class” was college. And finally, I decided to stay “here,” because it…
Modmarket opens tomorrow at 1600 28th Street in the struggling 29th Street retail district in Boulder. But since Boulderites have a thing for green, and Modmarket’s “menu is created from ingredients like you find along the perimeter of your local grocer … you know, fresh produce, the highest quality of…
Our listage of new restaurants that opened in August is lengthy, and September is shaping up nicely, too, especially with the very new opening of SALT Bistro, which served its first lunch on Tuesday in the former Tom Tavern’s space, the iconic Boulder burger joint and bar that occupied the…
“I got my ass kicked, but man, did I learn a lot,” recalls Tyler Wiard, talking about the early ’90s and his days as a line cook for Dave Query and John Platt at Q’s Restaurant in the Hotel Boulderado. He must have been up to the task, because Query…
This is part two of Nancy Levine’s interview with Sean Kenyon, the bar manager at Steuben’s. You can read the first part of Levine’s interview with Kenyon here. What do you think of bartending school? I am not a believer in generic bartending school as a way to get into…
