Sriracha sauce is hot, hot, hot these days — it’s in a salad dressing at Mad Greens, on tables at restaurants across the city…and in most home kitchens. Still, there are certain dishes that are not improved by Sriracha, as Jenn Wohletz revealed yesterday. And readers had more items to…
Lance Barto, the opening chef of Central Bistro & Bar, and, most recently, part of the kitchen crew at Linger, is leaving the bright lights of the city behind to open The Social, a new restaurant at 872 West Happy Canyon Road, in Castle Pines Village. See also: – Central…
Denver’s food-truck scene already offered just about every type of cuisine that you can imagine when Tom McCarty and Jasmine Spoonemore thought they’d come up with an opening large enough to, well, drive a truck through. And in April, McCarty and Spoonemore debuted Waffle Up, where they create Liège waffles…
When Celina Reyes moved to Denver ten years ago from Hidalgo, Mexico, she had no intention of opening a restaurant, but over time, Reyes’s husband, who was crazy about her cooking, persuaded his wife that Aurora would be the ideal place to peddle her Mexican empanadas, which are called pastes…
Russia, it turns out, brews a ton of beers. In fact, there are more than 560 beer producers in that country, including Baltika, the largest brewery in Eastern Europe — and you can find several of its beers in Denver, at this tiny Russian restaurant that takes its suds as…
When you’re making a big meal for guests — whether or not they normally eat meat — you can’t go wrong with comfort food. This mock chicken-and-dumplings dish features fluffy dumplings floating in a savory stew with your choice of chicken-meat replacement. See also: – Country skillet potpie (vegan-style) for…
Cafe Society served up three Guess Where? contests last week, ranging from a yet-to-be-identified plate of excellent chilaquiles, to a platter of spring roll necessities — meats, noodles and fresh herbs — from New Saigon, to a steaming pot of seafood from a neighborhood joint that might want to look…
America loves Sriracha. The screaming-red, medium-spicy Asian condiment — made with chiles, vinegar, garlic, sugar and salt — is named for the Thai city of Si Racha, an mass-produced by Huy Fong Foods in clear plastic squeeze bottles with green caps and and signature rooster pictures , which inspired its…
People started talking about Old Major long before Justin Brunson opened his farmhouse-style restaurant in late February. And the talk continues: Some people love the food, some people think it’s all over the place. See also: – Review: People have gone hog wild over Justin Brunson’s Old Major – Is…
This week Gretchen Kurtz reviewed Old Major, where chef/owner Justin Brunson is on a mission to introduce items like foie gras, truffles and caviar to people who aren’t familiar with fancier food. Mark Antonation continued his trip up Federal Boulevard with a stop atPho 79, and Lori Midson chatted with…
Namaste India opened last month in an Arvada strip mall. While the location is nothing special, the massive menu definitely is, with a full lineup of authentic Indian cuisine…and yak! But while the number of offerings is reminiscent of Namaste in Lakewood, a longtime Indian favorite, there’s no connection between…
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,…
