On Friday night, Biker Jim hosted a little party inside his new brick-and-mortar at 2148 Larimer Street, inviting a few friends and a trio of motorcycle stunt riders to christen the concrete floor with the lashings of burnt rubber, the decibel levels of which made it unofficially the loudest party…
The legal side of the business is not the romantic part of running a restaurant, but it’s also unavoidable. And because Messner& Reeves LLC deals with those issues on a daily basis, the Denver-based law firm is now dishing up its insight on Restaurant Law Blog, helping Colorado restaurateurs (and…
As you’ve no doubt heard, the debauchery that happens in Vegas, stays in Vegas, and the Tavern Hospitality Group — they who own Tavern Uptown, Tavern Downtown, Tavern Lowry, Tavern Tech Center and Tavern Wash Park — are giving you the opportunity to stumble around Sin City for free. But…
Ever beer at this bar is poured from cans, and on Friday night, Oskar Blues took control of the taps, while a kick-ass country band commanded the dance floor. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer to the week’s Where am I…
Local eateries have learned to expect the unexpected during Denver Restaurant Week — but the surprise hit Ototo Food and Wine Bar Friday night, even before DRW got under way: The kitchen crew noticed smoke coming from a duct. The fire department was called, and eventually, they traced the source…
Last week Cafe Society served up five Guess Where contests, featuring everything from the new cold bar at Lola to a still-unidentified new suburban sushi bar to a can of Strongbow at a local watering hole. For correctly identifying the bar as the Kentucky Inn, Jeff wins an EatDenver deck…
After Amber Taufen penned her “open letter to cranky carnivores”, the flip side of her “open letter to militant vegans,” Steve put things in perspective: If you think being Vegan is hard, try having kids allergic to peanuts, tree nuts and sesame and also trying to give them healthy non-animal…
After I penned my open letter to militant vegans, several people asked why I was focusing on militant vegans and letting meat-eaters off the hook. They had a point. Although I take issue with the comments that suggested militant vegans are an urban legend — I’ve met more of them…
For more than fifty years, Davies Chuck Wagon Diner has stood like a stallion on a strip of West Colfax, feeding greasy-spoon grub, like chicken-fried steak, to old-timers and curiosity-seekers who want a glimpse of the Davies Diner horse that hovers above the front door. Four years ago, owner Dwayne…
Get ready, Denver, because a blizzard of frozen yogurt places are about to hit the market. According to Jen West at Foothill Commercial Builders, her company alone is currently building more than a dozen. Two of those are slated to become outposts of Nella’s Frozen Yogurt, a brand-new, Colorado-based brand…
In exactly 37 days, the third US Tour of Cochon 555, a nationwide traveling pork orgy that spotlights five local chefs, five heritage breed piggies and five winemakers, will hoof it to Denver, taking over a yet-to-be-determined parcel of pig-appropriate landscape, wherein the chefs will go tongue-to-trotter in an epic…
Need a quick pick-me-up? Skip the Red Bull; how about a shot of stallion semen instead?…
After an obnoxiously mediocre dinner last night, there was only one thing to do: hit up the corner bar and drown my sorrows in a can of Strongbow poured by a jokester tender who pretended to be camera shy. Can you guess where I’m drinking? Special bonus: Anyone who gives…
Saul Sierra was a nineteen-year-old high-school drop-out and dishwasher when he opened the first Mi Cocina in northwest Denver. Three years later, he sold that location and opened Mi Cocina Mexican Restaurant in Littleton; he added Mi Cocina Express in 2007. And last March, 25 years after Sierra registered Mi…
The ink was barely dry on Carmelo Anthony’s $65 million deal to play for the New York Knicks when NYC’s iconic Carnegie Deli added a sky-high sandwich devoted to Melo to its menu. “We put bacon on there, because we hope that Melo will bring the bacon back to New…
Sitting in the shadow of the Pepsi Center, Brauns Bar and Grill has been a prime hangout for Colorado Avalanche and Denver Nuggets fans since it opened in 2002. But when the seasons are over, things can get a little quiet over there, which is why owner Troy Johnston and…
While Boulder is experiencing an explosion of wood-fired pizzerias — Pizzeria da Lupo and Pizzeria Locale opened within a few weeks of each other, in December and January — Kelly Whitaker was here first. He’s been hawking Napolitano-style pies, with a focus on seasonal toppings, at Pizzeria Basta in the…
“Antonia,” crooned Paula Deen after last night’s Quickfire Challenge on Top Chef (which, naturally, required deep frying), “you won.” Antonia wept. Somehow in all the fuss and hurry, she’d neglected to make the requisite two plates for the judges — she’d made only one — and that technicality lost her…
HUSH founder Phil Armstrong, Denver’s duke of underground dining and restaurateur (he’s partnering with Arugula chef/owner Alex Schuler to open Tangerine in Boulder), is moving ahead with plans to introduce pop-up restaurants to Front Range foodniks — and the first of those pop-up parties will take place on Saturday, March…
Up until 2008, Jim Adams’ career followed a logical path: TV reporter, PR director, head of marketing for hometown burrito empire Chipotle. But after he quit his job overseeing witty billboards featuring foil-wrapped behemoths, his career took a sharp turn. “Now I make dog food,” Adams says. Raw dog food…
The food choices are limited to nachos, all things fried, burgers, popcorn and hot dogs, and the liquor choices aren’t much better, as evidenced by the plastic cups of Bud Light, but when you want to to get your game on, chugging liquid nothingness keeps you sober enough to stand…
Geoffrey Groditski The Fort 19192 Highway 8, Morrison 303-697-4771 www.thefort.com This is part one of my interview with Geoffrey Groditski, executive chef of The Fort. In part one of that interview, Groditski raps on his $40,000 mistake, raw bull’s balls and how pine nuts make him puke. Favorite restaurant in…
