After just over a year in business, 32nd Treat has shuttered at 2015 West 32nd Avenue, reducing the LoHi Merchant Group’s count of Lower Highland eateries by one. Make that 54 — not 55 — restaurants, bars and coffee shops in the area. For now. See also: -32nd Treat is…
For a few days late last summer, Ian Kleinman, Denver’s Willy Wonka double — and the founder of the Inventing Room, a catering company that centers around magical, mystical, molecular marvels — took over the dining room at Table 6, where he morphed the rusticated space into a doughnut paradise,…
For years, the woman who recently acquired this bare-bones taqueria, where soap operas in Spanish blare from the television, has operated a popular food cart, which really comes to life late at night. The cart is still doing a solid business, but rather than inhaling your tacos in the parking…
Why does pork go so well with breakfast, and poultry not so much? Turkey bacon aside (and in my book, it should be way aside), the only poultry you’re likely to find at breakfast is in chicken and waffles. Long associated with the South, this dish actually traces its roots…
Six years ago, shortly after Lola moved from Old South Pearl into a corner space at 1575 Boulder Street, the LoHi Merchants Group counted the bars, restaurants and coffee shops in the Lower Highland neighborhood– bounded by West 38th to the north, Federal to the West, Speer and I-25 –…
Being a restaurant reviewer is a lot like being a detective. With each spoonful of soup and every morsel of fish, I’m gathering clues about what’s afoot in the kitchen. Sometimes the mystery lingers, but as I sliced through the seared duck at Restaurant Fourteen Seventy-Two, the low-country restaurant that…
I live in the belly of the beast, Denver’s hottest restaurant neighborhood last year: Lower Highland, or LoHi, as developer Paul Tamburello dubbed it when he started work on the Olinger project. (In response, I refer to my particular block as SoLola — south of Lola, which moved into the…
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…
There’s action in the Beauvallon, where the space at 975 Lincoln Street that was previously occupied by Japoix (and Nine75 before that) is now under construction. The space has always been awkward, with a dining room in the front and a big lounge in the back. Will that be changing?…
Boulder-based Glacier Ice Cream & Gelato, which landed a spot on Forbes Traveler’s America’s Best Ice Cream list in 2008 (and has amassed dozens of additional accolades ever since), is opening in Englewood, in February, at Kent Place, the new retail and loft development at University and Hampden that also…
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market’s choicest ingredients home with them and cook up a feast. Christopher Weir, the…
So many margaritas, so little time. This one, in the above snap, however, is easily one of my favorite mezcal-based cocktails, its smokiness intensified by specks of jalapeño. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer to the week’s Guess Where posts is…
The Broncos are going to win Super Bowl XLVII — say that with me, and keep repeating it like a mantra because if you say anything else, out loud, in front of other people here in Colorado, somebody will punch you in the stomach really, really hard. And speaking of…
The locally headquartered Red Robin burger chain has produced some weird stuff lately, like the noticeably un-hot Cry Baby and Fiery Ghost burgers, Freestyle Coke machines that will eventually destroy humanity as we know it, and those blecky beer milkshakes. But the chief execs at Red Robin appear to be…
Did you vow to eat more veggies in 2013? You can’t beat the roasted beets and arugula salad that Lori Midson recently found. Unless you hate beets, of course. Or are just over them. See also: – Guess where I’m eating an arugula and beet salad? – Guess where I’m…
Could Korean be the next fast-casual concept in Denver — and beyond? Quite possibly, especially if it’s Bop & Gogi, which, like Chipotle and a whole slew of other quick — but not fast-food — cuisine concepts, is the kind of joint that ballyhoos good grub, at affordable prices, in…
The writing was on the wall, says Joe Freemond, the soon-to-be-former executive chef of Cellar Wine Bar, which lost three of its kitchen staffers last week — Freemond included — after what the chef describes as a “long list of problems” that the owners, including Brian Delgado, refused to address…
Denver has no shortage of places serving up delicious, locally brewed beers with solid food offerings — and the venerable, revamped Wazee Supper Club is one of them. The beer list is as big as (if not bigger than) the food menu, which features your typical bar offerings — burgers,…
It’s a tricky time for plan-ahead, chain-dining daters. They have six weeks to figure out where to make Valentine’s Day reservations, and despite the fact that dining out on February 14 is way more hassle than it’s worth (big waits even with reservations, crowded dining rooms, flustered staff, long ticket…
To the Hopi, Gretchen Kurtz writes, kachinas are spirit-beings associated with rain, corn, animals and other elements critical to life in the desert. Not that you’d grasp this from the splashy Southwestern restaurant of the same name that opened in the Westin Westminster in September. According to the menu, kachinas…
I went here to get my fried chicken fix, but it turns out that Monday is two-for-one burger day, so I got two of those instead (one for me; one for the guy on the corner). It’s a beast of a burger, but its size isn’t the only thing that…
If you’re Mark DeNittis, you don’t wallow in pig shit when the USDA pulls the pork from underneath your livelihood. Instead, you pick yourself up, eat a sausage or ten (and porchetta, to boot) and map out a future that brings you back to what you love most: the classroom…
