My personal commitment to the Froggish arts is nothing when compared to the two-line backstory of Uttam Lama, chef at the five-month-old Tibet’s Restaurant in Louisville. Uttam spent fourteen years as the chef at a Tibetan monastery. While there, he cooked for the Dali Lama. For culinary street cred, Uttam…
View larger specimen In order to make more sense of the world around us, illustrator and public house naturalist Nate Stone is compiling here a taxonomy of different barflies. While you’re out and about in Denver, if you spot any of these specimens please add your observations about their habitat…
It was long after midnight, and I was hours late for home, but it had been a great party — the tenth or thirtieth or fiftieth in a row; I’d lost count. We’d closed the restaurant, seen the last lingering tables out the door, then occupied the place like a…
While driving back from Boulder after visiting Radda Trattoria (see review), I got to thinking about the restaurant scene and how it relates to anthropology. Specifically, to “carrying capacity,” the term that anthropologists use to describe the size of population that can be sustained by a certain tract of earth…
I’m one of “those” people. You know the ones. The crazy people who talk about their dogs the way other people talk about their kids. The kooks who spend thousands of dollars on doggie daycare so that Daisy or Rex won’t be home alone. The people who allow their dogs…
In retrospect, we should have ordered sake. We definitely thought about it, lingered on the cocktail page while our server stood impatiently behind the hot hibachi grill with the rest of the menus and her free arm outstretched, almost asked for the $22 bottle and five glasses. But then we…
I don’t know why it surprises me so to find good Vietnamese food outside the neighborhoods with which I am comfortable. Federal and Alameda? No shock. Aurora? The town’s spilling over with great Vietnamese restaurants. But even though I’d heard that the stretch of Federal Boulevard running through Westminster was…
Radda is a great restaurant, but it’s also a comfortable restaurant, an unassuming restaurant, a restaurant where families come to eat penne al cinghiale and chicken soup in a parmesan broth, made with winter vegetables, lemon and faro, and where rogue CU economics professors sit and argue vehemently about the…
View larger specimen In order to make more sense of the world around us, illustrator and public house naturalist Nate Stone is compiling here a taxonomy of different barflies. While you’re out and about in Denver, if you spot any of these specimens please add your observations about their habitat…
Like all purveyors of great barbecue, Hoss Orwat is a renaissance man, a fine storyteller and a little bit goofy in the head. I’ve never known a good pit man who didn’t come to barbecue sideways — who didn’t sneak up on it or stumble into it or (in the…
I love fried cheese. Of all the things that man has invented over the course of history — the wheel, zombie movies, Gary Busey, the interweb — fried cheese has to be in the top ten. I mean, penicillin is great: You go to Thailand, drink a few too many…
I love trying new places, so when a friend told me of a “great” restaurant near her home in the Denver Tech Center, I was willing to get on the highway and head down to my old stamping grounds. But as I walked in the door of Bonefish Grill and…
Like many young smokers, I don’t mind the Colorado Clean Indoor Air Act — the smoking ban, as it were, that took effect in this state July 1, 2006. I recognize my filthy habit as a phase, one I will (hopefully) leave behind once I’m a parent and a full-fledged…
At Big Hoss Bar-B-Q (see review, page 44), owner and Buffalo native Hoss Orwat does chicken wings – because every restaurant guy who’s ever spent time in Buffalo is bound by law and tradition to do chicken wings at his joint, no matter its official cuisine or location. But, being…
Next to me was a man old enough to know better drinking Jager shots with Guinness back, and when Green Bay made an ultimately pointless fourth-quarter fumble recovery deep in Giants territory, he found it reason enough to grab me around the neck and shake me like a kitten he…
View larger specimen In order to make more sense of the world around us, illustrator and public house naturalist Nate Stone is compiling here a taxonomy of different barflies. While you’re out and about in Denver, if you spot any of these specimens please add your observations about their habitat…
A quick update on ex-Café Star chef Rebecca Weitzman’s New York adventure. When I checked out her work at Bobby Flay’s Bar Americain in Manhattan, I loved the food and hated just about everything else. Now I just got word that Weitzman has put in her notice and is once…
Driving through the new Landmark development in Greenwood Village is like moving through an incomplete Hollywood backlot. Eight out of ten storefronts are empty, but they’re varnished with promises: a salon here, coming spring 2008; a bar there, pledged for 2009. There are parking garages and street signs, lights in…
When I was talking with Michael Bortz about his new City Bakery (“From Z to A,” January 17), he went on a ten-minute tangent about Under the Umbrella, a coffee shop and cafe at 3504 East 12th Avenue, and how much he dug the place and its baker-owner, Jyll Tuggle…
Ohio Pete called early last Thursday. “What time are you getting to the Cowboy Bar?” he asked. “We were there yesterday,” I told him. “But we planned our trip because we met you there last year on a Thursday,” he whined. Too bad, Ohio Pete: There’s no postponing this cattle…
My meals at Jing (see review) convinced me that the problems at Charlie Huang’s other restaurants come not from the rigors of cuisine or the classic chef’s tug-of-war between art and commerce, but simply from age and popularity. And in the interest of science, last week I stopped by his…
When the wind blows just right, kissing the exhaust vents on top of Charlie Huang’s new restaurant, Jing, all the oxygen on the street seems to be replaced, for just the space of a single breath, with the greasy, earthy, candied scent of garlic roasting, garlic frying, garlic oil gleaming…
