The British have invented many things that keep us cool: a Scotsman named William Cullen designed the first artificial refrigeration system; our friends across the pond continue to send us the bone-chilling English breeze; and a delightful, red-tinted drink called Pimm’s Cup has been a summer refresher since the 1800s…
Justin Cucci, perhaps more than any chef-restaurateur in this city, is full of surprises. Who would have thought, for example, that the New York native whose prominent rise to fame in Denver was the result of two citified restaurants in the hip Highland ‘hood, would ever consider opening a restaurant…
I loved the mole at Tamayo, the restaurant I review this week, and it got me thinking about another mole I’ve loved over the years. Not coincidentally, it was made by a Tamayo veteran, Sean Yontz, who learned the secrets of this complex sauce from a woman in Oaxaca who…
Carrie Shores Table 6 609 Corona Street 303-831-8800 table6denver.com This is part two of my interview with Carrie Shores, chef of Table 6; part one of our conversation ran yesterday. Most noteworthy meal you’ve ever eaten: I don’t remember the name of the place, but it was this small hole-in-the-wall…
After months…and months…and months of hungry impatience on the part of Denverites yearning for a year-round culinary showroom, The Source, a promising — and pioneering — new project from urban developers Mickey and Kyle Zeppelin, the progressive trailblazers behind the TAXI development in River North, unveils its first tenant today:…
Denver Botanic Gardens is hosting Boots, Bulls & Blossoms from 6 p.m. to 8 p.m. this evening. Tickets are $25 for members and $30 for non-members, and include three drink tickets. See also: – Taste of Colorado has grown into a major eating orgy…
If someone at Visit Denver were to conduct a survey, I’ll bet most tourists would say that they still consider Denver a steakhouse town. It isn’t, as they’d surely concede after stops at the likes of Rioja, the Populist and ChoLon. But in 2001, when Tamayo flung open the doors…
UPDATE: We have a winner of our Great Divide/Harman’s Eat & Drink contest, in which we asked Cafe Society readers to answer this question: How many beets are in the box in the above photo? Judging from the number of submissions, dozens of you clearly want to go this, but…
Grab your turkey legs: The Taste of Colorado will return to Civic Center Park on Labor Day weekend. This is the thirtieth incarnation of the festival, but the tradition stretches back much, much further. After the Silver Crash of the 1890s, the city introduced the Festival of Mountain and Plain…
So many breweries wanted to be a part of the Great American Beer Festival this year that all of the spots filled within two hours on July 9, a rapid sellout that stunned both organizers and the brewers, leaving 375 would-be attendees on a waiting list. But the Boulder-based Brewers…
New Belgium Brewing, which has been making beer in Fort Collins for 22 years, plans to update the look of its beer labels beginning in 2014. The new designs will take some of the “iconic and playful watercolor imagery” that the brewery has used and update it “through a modern…
The other night at dinner, after eating multiple courses, we were way too stuffed to contemplate dessert — even a cheese course, which is something I rarely pass up. Then again, that restaurant didn’t have burrata on its menu, but this restaurant does, pairing the generous portion of silky cheese…
Carrie Shores Table 6 609 Corona Street 303-831-8800 table6denver.com This is part one of my interview with Carrie Shores, chef of Table 6; part two of our conversation will run tomorrow. Despite her wispy, petite frame, Carrie Shores, the executive chef of Table 6, is a woman of massive strength…
Steak ‘n Shake fans were thrilled when they learned the popular Midwestern chain was finally, finally coming to Colorado. And when the first Steak ‘n Shake opened in Centennial in November 2011, the lines were long. These days, though, as Jenn Wohletz discovered when she recently reviewed the restaurant, it’s…
For the most recent Chef and Tell, Lori Midson talked with Marty Steinke, the executive chef at Linger. That interview inspired a lot more talk — about Steinke himself, about whether talent in Denver is overrated, and whether the title “chef” is tossed around too casually these days. See also:…
The Next Culinary Voice: Chef’s Challenge goes down tonight from 5:30 to 9 p.m. at Mile High Station, 2027 Old West Colfax Avenue. Mark DeNittis of the Rocky Mountain Institute of Meat, Jenna Johansen of Epicurean Catering, Matt Selby of Corner House and Elise Wiggins of Panzano will serve as…
Want a job working on the line at one of the hottest new restaurants in the Mile High City? You’ll have to drive past the “Devil Horse” of Denver International Airport in order to get to your destination, but my guess is that there are a lot of cooks in…
Marty Jones, who has been one of Colorado’s foremost craft beer ambassador’s for more than a decade and the chief idea man for the Wynkoop Brewing Company since 2009, will leave the brewery this week to pursue a career as an independent consultant. “I had a lovely time at Wynkoop,…
Squash blossoms are popping up all over — not just in gardens, but in restaurants. At Beast + Bottle, they make an unexpected topping for flatbread, and at Spuntino they’re stuffed with ricotta and fried. The sturdy flowers make an appearance at Tamayo, too, as part of the filling for…
Great Divide Brewing, which has grown so much over the past five years that it is bursting at the seams, is targeting a new spot in the River North neighborhood where it can continue to brew the boundary-pushing beers it has been making since 1994. The brewery has asked the…
Breakfast may be the most important meal of the day, and Jennifer and David Bacon just made it the easiest, too. The Broomfield couple recognized that their five children love pancakes — but they didn’t love the kids’ crash from a sugar high an hour after those pancakes were gone…
The seafood kabobs at this Middle Eastern restaurant don’t quite stack up to the smooth, lemon-kissed hummus, but they’re a nice departure from the typical meat-heavy platters that strike most Mid East menus. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to a…
