Restaurants

The Centers for Disease Control issued a food-safety alert on October 22.

The project has been years in the making, and reservations are now open.

The stand has been a fixture on Federal Boulevard for over seventy years, and its new owner will take the reins on October 25.

“The entire Denver dining scene owes them infinite praise.”

The four-year-old zero-waste eatery will refocus on brunch and catering, with plans to launch a supper club in the future.

Expect dishes like Dirty Martini Bucatini and smoked duck green chile mac and cheese, which you can try at a November 15 pop-up.

Over a dozen spots, including old favorites like Anthony’s and newcomers like Roberta’s and Gusto, are serving up deals.

Saturday is also the final service for two favorites: Finley’s Pub and Steve’s Snappin’ Dogs.

There’s just something special about Steve’s.

It’s taking over the former Culture Meat & Cheese spot at the RiNo food hall.

At Stellar Jay, the hotel’s rooftop restaurant, the views were great, but the food left a lot to be desired.

“At the end of the day, anyone can make tacos. But I feel this place can be so much more beyond the borders of food.”

The family-run spot, which specializes in Indonesian, Malaysian and Singaporean dishes, is still trying to recover post-COVID.

It has big plans for the future and is celebrating its anniversary with specials and a limited-edition Icelantic Skis giveaway.

What’s old is new again at places like Xiquita, La Diabla and the city’s newest Michelin-starred restaurant, Alma Fonda Fina.

The former Sancho’s space reopened as a bluegrass bar, there are three new spots for tacos, and more.

The food court at this refugee center has stalls serving food from Burma, Ethiopia, Syria and more.

The pandemic inspired husband and wife Nick and Mary Herold to start this mobile food business that hit the streets in 2021.

Local chefs and restaurant owners dish on key ingredients, misconceptions, the restaurants that define local dining and more.

That was the topic of a recent James Beard Foundation roundtable that included chefs from Id Est Hospitality, Lucina, MAKfam and more.

It was also the winner of the Tyler Florence Award for Culinary Innovation.

It will utilize what would otherwise be empty space before The Block’s normal tasting room hours, and it’s giving old hotel vibes.