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 usually bring a selection of some of their market’s choicest ingredients home with them, and cook up a feast…
Ah, caffeine. The most wonderful of all stimulants. The most legal of all stimulants, more to the point. Is there anything that can’t be improved by the judicious — or injudicious — addition of caffeine? Apparently not, since the last few years have seen an explosion of caffeinated products, from…
I think I may have just found my new obsession. It’s another Mexican joint, of course, but while the twelve-page menu lists tortas (and “super mega” tortas), huaraches, enchiladas de mole, ensadada de nopales and fried jalapenos soaked in soy sauce, salt and lime juice, the kitchen also turns out…
Yesterday, I posted a picture of the alien head that had maintained a position of honor on top of my monitor for a couple of years before our office remodel relegated him to a cardboard box. In that picture, said alien head was wearing a baseball hat with a virtually…
At 6:30 p.m. tonight, Encore, at 2550 East Colfax Avenue, is hosting a party-on-the-patio winemaker dinner showcasing all carbon-neutral, organic and sustainable wines from Parducci and Paul Dolan Vineyards. The eight-course menu, created by exec chef Paul Reilly, is a smorgasbord of Colorado-inspired plates, including Colorado bass crudo with lemon…
I have lived in quite a few places: Rochester and Buffalo, Tampa, Albuquerque and Denver. I’ve spent time in even more, on my own American Iliad that stretched from coast to coast and back again and saw me sleeping on the streets in Berkeley and Seattle, dining at the best…
We all watched as the little girl with the blue leotard and blonde hair staggered on the mats. We all watched as she stood there, staring blindly out into the crowd, glancing up at the uneven bars, furrowing her small brows. Everyone in the place was watching. The room was…
You’re the first person who’s asked for hot sauce since I opened,” says Troy Guard. The owner and executive chef of TAG, a three-month-old restaurant in Larimer Square, isn’t quite scolding me, but he’s made it perfectly clear that his steak tacos, a plate of which sits in front of…
The combination of liquor licenses and life’s errands has always struck me as clever. In college, I used to frequent a laundromat with a full bar; while grocery shopping, I’ve been known to crack open a near beer while slugging down the aisles. If I wanted to drink during a…
There was a time when the pho shop at 1036 South Federal Boulevard was one of my favorites. I would go out of my way to have lunch there, skip out on meetings and blow off interviews just for an early dinner among the friends and neighbors who gathered in…
Padded bubble chairs, mild-mannered bartenders, cool crowds and an Enomatic Wine Serving System that allows oenophiles to taste eighteen wines by the ounce simply by swiping a card and pressing a button: say hello to the Living Room, the latest bar and restaurant to pop on Broadway — 1055 Broadway,…
It’s hard to imagine anything more meaty than BBQ. It is a cuisine based entirely on the flesh of the pig, the cow and, in some cases, the chicken. So it’s no surprise that a BBQ joint owner might hang up on a sales rep trying to sell him vegan…
Just in case you’ve been living in between the bun and haven’t feasted your eyes on Biker Jim’s hot dog blog, this is just a little heads-up to let you know that every Wednesday, before lunch, Jim delivers a post all about the weird, wacky and wonderful dogs he’s doing…
“You’re the first person who’s asked for hot sauce since I opened,” says Troy Guard. The owner and executive chef of TAG, a three-month-old restaurant in Larimer Square, isn’t quite scolding me, but he’s made it perfectly clear that his steak tacos, a plate of which sits in front of…
The sandwich: # 9 panini What’s on it: Turkey, olives, olive oil, tomatoes, cheese, portabella mushrooms on panini How much: $7.49 Where to get it: Gourmet Corner, 830 17th Street, 650-291-6945 “Hungry?” the guy asked when I walked into Gourmet Corner, almost as if I’d have to be starving to…
The space at 1320 15th Street occupied by Alto until the end of June has been leased by Paul Piciocchi, who owns Tryst and last fall bought Theorie, the club that was formerly the Real World: Denver home (and B-52 before that). No word yet on what will go into…
It’s funny. I’ve been writing about food for going on ten years now. I’ve won awards. I’ve written a book. And yet, the one piece of mine that’s actually been picked up and given wide (although unusual) distribution in national magazines and websites? The one I wrote about aliens–about the…
Chopsticks China Bistro, the great Szechuan Chinese on the corner of Federal and Mississippi, was supposed to pack up this month for a move to a tony new address at 5117 South Yosemite Street in Greenwood Village, but according to owner-chef David Lee, that didn’t quite happen. “We’re hoping to…
We all watched as the little girl with the blue leotard and blonde hair staggered on the mats. We all watched as she stood there, staring blindly out into the crowd, glancing up at the uneven bars, furrowing her small brows. Everyone in the place was watching. The room was…
Just got word that H-Burger Lounge is planning to open in the SugarCube Building, at 16th and Blake streets, in early 2010. The restaurant, a local concept from Peter Pflum, the former operations manager for Dave Query’s Big Red F Restaurant Group and most recently the VP of operations for…
We’re hearing good things about Chili Verde, a new restaurant cooking up southern Mexican cuisine at 3700 Tejon Street. Good things, that is, about everything but its lack of alcohol — but that could change next month. Owner Eder Yanez-Mota has a liquor-license hearing with the Denver Department of Excise…
It’s only Tuesday, and already we’ve seen a green chile smackdown between El Taco de Mexico and Santiago’s and a shout-out to all you vegheads for meatless verde recommendations that won’t make the PETA terrorists people pissed. And now, strictly by coincidence, comes the above photo of three rolled enchiladas…
