Food & Drink

Born into a family that owned a deli in Philadelphia, Jason Delp knew exactly what a true cheesesteak tasted like — and when he moved to Denver, he couldn’t find one. “I wanted people to experience cheesesteak the way that I had it growing up — made with ribeye and…

Nose-to-tail dining is nothing new. People have eaten every possible part of an animal for millennia, as a way to stretch their food supply. But in the last decade it’s become a trend, thanks in part to the 2004 release of The Whole Beast: Nose to Tail Eating, by British…

Kelly Whitaker Pizzeria Basta 3601 Arapahoe Avenue, Boulder 303-997-8775 pizzeriabasta.com This is part three of my interview with Kelly Whitaker, exec chef-owner of Pizzeria Basta. Parts one and two ran earlier this week. What are your kitchen-gadget obsessions? Cryovac machines and immersion circulators. We don’t have stoves or conventional ovens…

This week, Lori Midson served up the cheesesteak pictured above in Guess Where I’m Eating? In Philadelphia, cheesesteaks are a cultural obsession — but in Denver, they’re often an abomination, bearing no resemblance to the dish you can find all over Philadelphia. Still, even in that city, there are many…

Part one of my interview with Kelly Whitaker, exec chef-owner of Pizzeria Basta , ran yesterday. This is part two of our chat; part three will run tomorrow. Kelly Whitaker Pizzeria Basta 3601 Arapahoe Avenue, Boulder 303-997-8775 pizzeriabasta.com What are your kitchen-gadget obsessions? Cryovac machines and immersion circulators. We don’t…

Even if they’re working in open kitchens, chefs only know part of the story. They know what moves and what doesn’t and how to predict how many covers they’ll do on a given night so they can manage inventory accordingly. They certainly know what Yelp tells them, plus or minus…

It’s rocketing restaurants in Glendale. Two weeks ago, Dave Query opened his fourth Jax Fish House, which unveils its rooftop patio tomorrow night, and this week, three more restaurants opened in the Glendale City Set Project: Big Smoke Burger, Cuba Cuba Sandwicheria, and today, Udi’s Cafe, Pizza and Bar, a…

Just over a year ago, Jeremy Kittelson was unceremoniously booted from his exec chef position at Ambria, fired from that job in a short dump session at the Cheesecake Factory, which is still going gangbusters, while Ambria — some say not surprisingly — shuttered not long after Kittelson, who can…

Years ago, when I was cooking several nights a week at home, I’d often make spring rolls, one of my favorite Vietnamese starters. I’ll still do them occasionally in my own kitchen, but I also love the idea of going out to dinner with a big group and ordering a…

There is something magical about mushrooms — even the non-hallucinogenic kind — and so I was pretty stoked about eating at Mellow Mushroom for the first time. The chain got its start in Atlanta in 1974, when three college students cooked up the idea for an artful pizza joint based…

This is part one of my interview with Kelly Whitaker, exec chef-owner of Pizzeria Basta. Part two of our chat will run tomorrow, and part three will run on Friday. Kelly Whitaker Pizzeria Basta 3601 Arapahoe Avenue, Boulder 303-997-8775 pizzeriabasta.com I have news,” declares Kelly Whitaker, sliding his slim body,…

In A Federal Case, I’ll be eating my way up Federal Boulevard – south to north – within Denver city limits. I’ll be skipping the national chains and per-scoop Chinese joints, but otherwise I’ll report from every vinyl booth, walk-up window and bar stool where food is served. Here’s the…

The legendary Dunkin’ Donuts chain is finally rolling into Colorado, with a dozen stores slated for the state by 2018. And this September, a Dunkin’ Donuts store will open in the heart of Denver, at 470 Broadway. That has doughnut fans salivating — and critics carping. See also: – Dunkin’…

Chef John Little calls them “truffled pork rinds.” I call them pig crack. But it doesn’t really matter what you call them — what matters is that you don’t go anywhere near my share, otherwise the mud will fly. I liked Phat Thai, Mark Fischer’s Cherry Creek offshoot of the…