Five McAwesome vintage Happy Meal toys

On a recent visit to McDonald’s I spied a Hello Kitty toy in a Happy Meal, and I was almost inspired to order a kid’s meal myself. The McDonald’s Happy Meal was by far the most brilliant marketing idea to ever light up the golden arches — luring kids, and…

Guess where I’m eating a sandwich stuffed with French fries?

I like French fries, and I like sandwiches, and while there are some people who seemingly like French fries on their sandwiches, I haven’t quite embraced that combination…but I’m working on it. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to a Guess…

Celebrate pork in Vail this weekend

Restaurant Kelly Liken, 12 Vail in Vail, is kicking-off Cochon 555 tonight with a six-course, collaborative menu from five Colorado chefs: Jason Harrison of Four Seasons Resort, Jeff Osaka of twelve , Alex Seidel of Fruition, Lon Symensma of ChoLon and Cochon 555 founder Brady Lowe. See also: – Denver…

Guess where I’m drinking a barrel-aged Manhattan

This place is hot — especially since it makes a delicious barrel-aged Manhattan with St. George Breaking & Entering Bourbon. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to a Guess Where post is entered into a pool — and every week, we…

Spice rack: What gives Indian food its flavor?

In this week’s review of Azitra, I write about dishes with names you might not never have heard of, such as kaali mirch ka murg or chicken hariyali lazzatdar. But even if you know your chana from paneer, you still might need help pinpointing the spices that give your favorite…

China Jade reopens after a remodel and expansion

Too many people. Waits that stretched up to an hour. Butt-to-butt bumping because of the tiny confines. A kitchen that required new equipment. Those factors — and more — contributed to the recent remodel and expansion of China Jade, arguably one of the city’s best Szechuan Chinese restaurants, especially when…

Round two with TJ Hobbs, chef of Ghost Plate & Tap

TJ Hobbs Ghost Plate & Tap 800 18th Street 303-297-1738 www.ghostdenver.com This is part two of my interview with TJ Hobbs, chef of Ghost Plate & Tap; part one of our interview ran yesterday. Favorite Denver/Boulder restaurant(s) other than your own: I’m a fan of Bittersweet. Chef Olaf has such…

First look: Cool Ranch Doritos Tacos Locos launches in Denver

When was the last time you’ve uttered these words: “Thank effin god for the Colfax Avenue Taco Bell?” Probably never, and I’d never said them myself — until yesterday, when I learned that this location at 1775 East Colfax was one of the rare locations that actually had the new…

Tonight: Cocktails for a Cure at the McNichols Building

At Cocktails for a Cure, which takes place tonight at the McNichols Building, 144 West Colfax Avenue, mixologists from various local establishments will be concocting drinks for a good cause. See also: – Denver Restaurant Week ends and Cochon begins on this week’s culinary calendar – Traveling Route 40: Celebrating…

Spice is nice in Indian food — and so is tradition

The group in the car knew me well, but on that particular night, I had a hard time swapping stories and laughing along. I was distracted, pondering what I’d find when we finally got to Azitra, an Indian restaurant that opened near FlatIron Crossing in 2011. According to the website,…

Guess where I’m eating Bahia-style shrimp?

The chef who originally created the dish in the above snap — Bahia-style shrimp — is no longer cooking at the restaurant where it’s served, but his legacy lives on in bold fashion, thanks to this tropical, Brazilian-inspired bowl of fulfillment that’s throttled with punctuated flavors, fresh herbs and pronounced…

Five appetizers I hate seeing — and eating — at parties

I love parties — of the cocktail, holiday, birthday, anniversary or wine and cheese varieties — and one of the things I look forward to at these parties is the spread of appetizers. The hors d’oeuvres, starters, nibbles, noshes and crudité are what often determine how good a party really…

Arvada Beer Company expands, will begin canning soon

Arvada Beer Company will increase its brewing capacity by about 30 percent this month by adding two eight-barrel fermenters that will be used to help it get ready to sell more beer to other restaurants and bars and to begin canning its own beers. “We are on tap at fifteen…