“Eat the dried chiles,” advised our server, “but leave the fresh red and green ones alone because they’re really hot.” Problem is, I tend to roll my eyes and shrug when it comes to heat advisories, which is exactly what I did in this case. And that turned out to…
To celebrate the opening of Qdoba Mexican Grill’s 500th restaurant, the fast-casual, homegrown Mexican chain is giving away free entrees today to the first 500 people who elbow their way through the doors of the newest location at 6703 South University Boulevard in Centennial. The 500th restaurant marks a milestone…
Anika Zappe is on a tear. Yes, she still has her band, Hemi Cuda, although its last show is coming sometime this year. “Had to make more time for cocktology,” she says. Zappe has been Root Down’s bar manager since the restaurant opened in December 2008, and the bar is…
Cap’n Crunch’s Race Car Crunch Quaker Rating: Three-and-a-half spoons out of four Cereal description: This time around, the classic slab o’ Crunch — yellow in color, corn and oats in content, and shaped kinda like a piece of shredded wheat (but delicious, not bleeech!) — is supplemented by Crunch Berry-like…
“We recognize that times are tough for people in this current economic situation,” says Frank Schultz of the Tavern Hospitality Group. “A little has to go a long way. We felt compelled to offer guests a greater value for their dollar.” And so today THG will roll out the Tavern…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. Saturday was the day of reckoning — but fortunately, no lives were lost. It was a long…
For a workplace that’s notoriously hectic, it’s funny how little you feel you sometimes get done. In three hours I made tapenade and picked beet greens. We have a whole menu, and that’s all I manage to do? Well, it takes a while to pit approximately 73,000 Pincholine olives. Pitting…
In this week’s Chef and Tell interview with Tyler Wiard, the executive chef at Elway’s Cherry Creek, Wiard talks about his proudest moment as a chef — the day he won the National Pork award, and a cool $5,000 in cash, while competing against nearly two dozen other chefs in…
What you might have missed while hurling a No-Bake Love Cake in Sandra Lee’s face…Jason Sheehan asked readers what foods our fair city is missing.We gained a few, we lost a few: check out the restaurant roll call for August.We learned Sean Kenyon, bartender at Steuben’s, has had some very,…
¿Ya punchas? No vato. No hoy. Yeah, it’s different not actually clocking into work. Not counting hours is both a little nerve racking and suspiciously liberating. You kinda just focus on tasks, and time just disappears; it’s over when the last mop is wrung out. But how I do or…
So, yeah, see those tacos in the above pic? You’ll NEVER guess where they came from. I was shocked speechless when I saw tacos — street tacos, mind you — on a bar menu that really has no business pimping tacos. No, this is a watering hole that by all…
A month away from the fifteenth anniversary of the family business, Firehouse Subs CEO Robin Sorensen and his team were in their Thornton store this week after a tour of future Front Range locations, from Fort Collins to Highlands Ranch. I met them at 10060 Grant Street in Thornton, at…
Andrew Novick is probably best known as a dude with a lot of stuff. The local electrical engineer and punk-rock trend-setter (he was a member of the legendary Denver band the Warlock Pinchers and co-owner with his wife, Janene, of the Asian pop culture boutique Gimme Gimme Pillow Toast) earned…
Love her or hate her, everyone will admit that Sandra Lee, the queen of Food Network’s Semi-Homemade domain, has made some seriously shitty food. We dug up her ten best dessert failures to share with you, along with some reader comments from the Food Network’s recipe site. If you have…
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…
