Leonard Cordova’s Bubba Chinos empire has been on an expansion tear this year, with locations opening in Boulder, on East Colfax and at 88th and York (though Cordova says that Bubbachinos franchise is no longer associated with his company). Yesterday, he added another one: the thirteenth Bubba Chinos in Colorado…
If you’ve been to Virgilio’s, which took over a massive spot at 10025 West San Juan Way in Littleton for its second (and now, only) location, then you no doubt already know about the garlic knots. Although they’re not vegan — the knots are brushed with garlic butter before they…
What a month for restaurant openings. Coohills, a French-influenced restaurant from Tom and Diane Coohill, flung the doors open to the public last Wednesday; Ambria unlocks its doors tomorrow, with chef Jeremy Kittelson presiding over the kitchen; District Meats, New York restaurateur Charlie Palmer’s tribute to off-cuts, opens later this…
I’ve always been fascinated with the discipline of being a vegan. It’s doubtful I’ll ever make the decision to be one myself, but I admire those who have. I especially appreciate those who choose to do so quietly, which is why I invited my good friend, fellow music enthusiast and…
Even if I’m not celebrating a damn thing — and definitely when I am — I go straight for the bubbly. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer to the week’s Where am I drinking/eating posts is entered into a pool –…
Monday, November 14, was 2011 Military Appreciation Monday at hundreds of Golden Corral restaurants across the country, where free “thank you” dinners were served from 5 to 9 p.m to anyone who has ever served in the U.S. military — no ID required. But there was no Military Appreciation Monday…
People in sports bars across town were glued to TV sets last week, watching the latest development in the Penn State scandal. The news of the coverup — and the longtime coach’s subsequent firing — inspired the quick creation of a shot to to commemorate this hottest of current events:…
As soon as the plate was set down, I stopped my conversation mid-sentence to reach out and gingerly chopstick a disc of raw scallop, ruining the display of lemon, cucumber and momiji-ichigo berries that had been delicately arranged alongside. I examined the slice of shellfish for a second, then popped…
Big Hoss Bar-B-Q, Hoss Orwat’s shrine to ‘que in Berkeley Park, is taking up residence where the Oven, Mark Tarbell’s pizza emporium at the Streets at SouthGlenn, shuttered in May. A call to Jennifer Jones, who manages the original house of smoke on Tennyson Street, produced little additional information –…
When restaurateur and chef Jimmy Lambatos exited Baur’s Ristorante in June, following the loss of his lease (the space, located at 1512 Curtis, is now Le Grand Bistro & Oyster Bar), he got in touch with Peter Kudla, the COO of Metropolitan Homes, owner of Russo’s Kitchen + Tavern –…
News first broke that Williams & Graham would plant a 1920s-themed bar in a bookstore at the edge of Highland back in April, and Todd Colehour, former executive at Kona Grill, and Sean Kenyon, Squeaky Bean and Euclid Hall barman and Westword’s “Ask the Bartender” contributor, had planned to start…
Tree Haus Bistro opened today at the corner of Lafayette and East 17th Avenue, in the restored Victorian that previously held Grindhaus. For now, the place will be limited to lunch service six days a week, starting at 10 a.m. and running Monday through Saturday. But Tree Haus could definitely…
Back in September, Jeremy Kittelson, ex-chef of Restaurant Avondale at the Westin Riverfront Resort & Spa in Avon — which will soon be Cima, a Latin kitchen from chef Richard Sandoval — left his mountain gig for the bright lights of Denver, specifically the 16th Street Mall, where he’s now…
This definitely isn’t my first choice for a Mid-East feast, but it’s fine if you’re in a pinch — and you have no interest in falafel, because for some strange reason, the falafel bin has always been empty when I’ve stopped in. Guess where I’m eating? Special bonus: Anyone who…
No one’s saying you have to go meatless just because it’s Monday — but as incentive to join the growing movement, every week we’re offering an animal-free recipe. If you tried the banana-walnut muffin or the chocolate-chip cookie recipes, then you already know that all the hype about vegan baking…
Cafe Society served up five Guess where contests last week, some of them stumpers, including a still-unidentified plate of pasta smothered in fra diavolo. There was also a loaded pizza at MyPie, a pita bread sandwich at Citron Bistro, as well as this soup at what was once the town’s…
Inspired by the nakey pictures of Anthony Bourdain that have surfaced on the web, last week we served up the “Five celebrity chefs we’d love to see naked,” starting with Rachel Ray and ending with…Mario Batali? Why not? Batali had already exposed his thinking about the 1 percent that keeps…
Boone’s opened today in the former home of Smugs (and Fagan’s long before that), at 1135 East Evans Avenue. The neighborhood joint is named after Denver Boone, the University of Denver’s official mascot from 1968 to 1998, and is touting a “state-triotic” concept, according to owner Rob Lamphier. “All our…
No. 49: Telluride jalapeño poppers from Encore…
At Aurora’s Jai Ho, Bollywood blares on the televisions, the long menu features some of the least helpful descriptions we’ve ever seen and the servers provide equally confusing assistance. But despite the quirks, the food — mostly Southern Indian — is stellar, from the delicious dosas to the curries to…
Five years ago, Scottsdale-based Ling & Louie’s opened its first restaurant in Northfield at Stapleton, bringing the city an outpost of the small Asian-fusion chain that serves far Eastern twists on everything from meatloaf to mussels in addition to plenty of noodle bowls, potstickers and fried rice…
In this week’s Chef and Tell interview, Patrick Horvat, the head chef of Venue, weighs in on crappy Mexican joints, six guys who just love to make great food and culinary tips for the home cook. “Start with the basics and go from there,” Horvat advises. His recipe for beef…
