Trix General Mills Rating: Two spoons out of four Cereal description: Puffed corn orbs in a variety of notably radioactive colors: a light green that would result in thousands of casualties if it was ever used on camouflaged uniforms, an orange that looks like a nugget of hellfire, a yellow…
Big Papa’s BBQ is about to get bigger. Andrew Besemer’s homegrown chain — which Jason Sheehan raved about a few years ago, earning himself a “This I Believe” slot raving about barbecue on National Public Radio — is about to get another link. Big Papa’s, which already has a store…
Tonight at Frasca, 1738 Pearl Street in Boulder, winemaker Etienne Hugel will present the wines of Hugel & Fils at a Monday Night Wine Dinner devoted to the flavors of Alsace. Dinner is $45 per person, with optional wine pairings extra; for reservations, call 303-442-6966. Osteria Marco, 1453 Larimer Street,…
Gastropub, gastropub, gastropub… This week’s Cafe section was all about gastropubs and my intense dislike of the term. So this week’s list is simple: my favorite places where it’s just better to eat at the bar, places that would never think about calling themselves gastropubs. No knock againt their dining…
What you might have missed this week on Cafe Society…Jason Sheehan got people talking about the best barbecue in Denver. Have an opinion?We had a crush on cans for American Craft Beer Week. Check out our profiles of local breweries perfecting the art of canning craft beer.It was also World…
It’s American Craft Beer Week – seven days that even the United States Congress felt should be set aside for drinking micro brews. But Colorado’s beer culture is worth a deeper look, since 100 craft breweries operated here in 2008, producing 75,000 barrels of delicious beer. Of particular interest is…
Here it is, halfway through the month of May, and we nearly forgot to tell you: May is National Hamburger Month. That’s right, the hamburger, and its sexier sibling, the cheeseburger, get an entire month devoted to their all-American virtues. Coincidentally, May also marks the eleventh anniversary of CityGrille, the…
Okay, so even though the name — Highland Micro-Market — clearly refers to a market on a miniature scale, I laughed out loud when I pulled up to the itsy-bitsy-teenie-weenie patio at Generous Servings Cooking Classes and Cafe, the site of the new Highland Micro-Market, or MiMa, which debuted yesterday…
It’s 1:30 in the morning and, regardless of what substance I may or may not be on, my stomach is yelling at me to eat. I scour my kitchen but finding nothing pre-made, stare at some beets, hoping they will miraculously become a meal. This is about the time when…
When Cebiche, the Peruvian restaurant at 2257 West 32nd Avenue, closed right after the start of the year, its phone message promised to announce a new location within a couple of weeks. Cebiche’s Sergio Iraola says he’s still looking for the perfect spot — and in the meantime, there’s some…
When Jason Sheehan checked in with Joe Vostrejs a couple of weeks ago, he had high hopes that the LoHi Steak Bar that’s moving into 3200 Tejon Street — the old home of North Star Brewery — would be open in June. He just didn’t know when in June. “We…
Chefs and restaurateurs in New York City (Jeffrey Chodorow, in particular) are likely breathing a collective sigh of relief at news that Frank Bruni, restaurant critic at the New York Times, is kicking his food beat to the curb to pimp his new memoir, Born Round: the Secret History of…
Don’t order in from the Denver Pizza Company tonight. Although that’s the purported business of The Bachelorette competitor Mark Huebner, described as a “pizza entrepreneur” from Denver in advance publicity for the show that kicks off Monday, there’s no such joint in town. Not yet. But then, it would be…
Go hog wild on Friday, May 15, when the Culinary School of the Rockies, 637 South Broadway in Boulder, offers “Pork on Pork: The Wide World of Bacon” from 5:30 to 9 p.m. The price for all the pig is $95; for more information, call 303-494-7988 or go to www.culinaryschoolrockies.com…
Robert Thompson’s Argyll, in the old Squealing Pig space at 2700 East Third Avenue, made its debut on April 30 with a slow roll-out. First there were dinners. Then, a few days later, lunch service was added. And this Saturday, Thompson and his crew will add two more services to…
It’s American Craft Beer Week – seven days that even the United States Congress felt should be set aside for drinking micro brews. But Colorado’s beer culture is worth a deeper look, since 100 craft breweries operated here in 2008, producing 75,000 barrels of delicious beer. Of particular interest is…
Ah, Jolly Ranchers. Every person of a certain age who grew up in Colorado has a bit of hometown pride attached to the brand. Started in Golden by two locals in 1949, the company was sold to Hershey in 1996, though the factory that made the glossy candies here stuck…
If you were tuned in to The Rachel Ray Show this morning — and honestly, who wasn’t? — you probably caught the “snack time”segment, when she hands out a little something for her audience to munch on as the show continues. The snack this morning was from Udi’s here in…
I haven’t admitted this to a lot of people, but I recently returned from hanging with Mickey and the gang at Disneyland, which actually went better than i’d imagined it would. Save for the restaurants, which sucked, except for In-N-Out Burger, which simply sucks in prey, including my nine-year-old son…
I skid my brakes to a halt whenever I see a new restaurant or restaurant sign (which likely explains why I get flipped the bird more often than just about anyone I know). But otherwise I’d miss things, like the huge “Open Soon” banner hanging from the former Oliveto Cucina…
I stopped by Oceanaire (1400 Arapahoe) last night, and was served a Maker’s Mark Mint Julep. The crazy part: This delicious cocktail was a pre-made mix, poured directly from the bottle. Maker’s is distributing the drink in Colorado for the first time ever, and Oceanaire is one of the few…
All aboard! Over the past few months a crew of chefs — “a band of misfits,” as Jamey Fader describes them, as remarkable for their appreciation of each other’s work as for their own considerable talents — have hosted a series of underground dinners for their biggest fans. The third…
