Pho is the most recognizable example of the Vietnamese canon, a street food lifted whole from the avenues of Saigon and Bien Hoa and brought to the United States by waves of immigrants who came here following the war and the reconstruction. Many of those immigrants washed up in Denver,…
Just got word from Jack Martinez, the patriarch behind Jack-n-Grill, the New Mexican joint at 2524 Federal Boulevard, that he’s opening a second outpost of his chile shrine at 2630 West Belleview Avenue. That’s the vacated space bordering the banks of the Platte River that the Santa Fe Tequila Company…
Later today, we’ll post my list of the town’s best spots for pho, which includes Pho 95, a wonderful place I review this week, and several other pho shops along Federal Boulevard. My all-time favorite spot for pho was in Aurora. Sadly, Pho 2000 closed years ago, but it stucks…
Worst. Product. Idea. Ever. I get a lot of dumb and worthless shit sent to me — worthless shit being essentially any sample product that doesn’t come in a nice glass bottle with “Product of Ireland” written somewhere on it. But in the history of dumb and worthless shit, this…
The Colorado State Fair kicks off today in Pueblo with rodeos, carnival rides and parades, but the real reason to hit it up? The frosty lemonades, ice-cold beer, meatball sandwiches, tacos, nachos, menudo, green chile, pizza, hot dogs, hamburgers, roasted corn, pork chops-on-a-stick, Thai food, blooming onions, funnel cakes, ice…
Okay, so we’ve never read or seen anything from the Twilight series. Clearly the success of the books-turned-movie has not suffered the loss of two candy-obsessed ladies, but we are always willing to entertain a new themed confection that comes with the promise of “secrets” and “forbidden fruits.”The box is…
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 usually bring a selection of some of their market’s choicest ingredients home with them, and cook up a feast…
I think I may have just found my new obsession. It’s another Mexican joint, of course, but while the twelve-page menu lists tortas (and “super mega” tortas), huaraches, enchiladas de mole, ensadada de nopales and fried jalapenos soaked in soy sauce, salt and lime juice, the kitchen also turns out…
Yesterday, I posted a picture of the alien head that had maintained a position of honor on top of my monitor for a couple of years before our office remodel relegated him to a cardboard box. In that picture, said alien head was wearing a baseball hat with a virtually…
At 6:30 p.m. tonight, Encore, at 2550 East Colfax Avenue, is hosting a party-on-the-patio winemaker dinner showcasing all carbon-neutral, organic and sustainable wines from Parducci and Paul Dolan Vineyards. The eight-course menu, created by exec chef Paul Reilly, is a smorgasbord of Colorado-inspired plates, including Colorado bass crudo with lemon…
We all watched as the little girl with the blue leotard and blonde hair staggered on the mats. We all watched as she stood there, staring blindly out into the crowd, glancing up at the uneven bars, furrowing her small brows. Everyone in the place was watching. The room was…
You’re the first person who’s asked for hot sauce since I opened,” says Troy Guard. The owner and executive chef of TAG, a three-month-old restaurant in Larimer Square, isn’t quite scolding me, but he’s made it perfectly clear that his steak tacos, a plate of which sits in front of…
There was a time when the pho shop at 1036 South Federal Boulevard was one of my favorites. I would go out of my way to have lunch there, skip out on meetings and blow off interviews just for an early dinner among the friends and neighbors who gathered in…
It’s hard to imagine anything more meaty than BBQ. It is a cuisine based entirely on the flesh of the pig, the cow and, in some cases, the chicken. So it’s no surprise that a BBQ joint owner might hang up on a sales rep trying to sell him vegan…
Just in case you’ve been living in between the bun and haven’t feasted your eyes on Biker Jim’s hot dog blog, this is just a little heads-up to let you know that every Wednesday, before lunch, Jim delivers a post all about the weird, wacky and wonderful dogs he’s doing…
“You’re the first person who’s asked for hot sauce since I opened,” says Troy Guard. The owner and executive chef of TAG, a three-month-old restaurant in Larimer Square, isn’t quite scolding me, but he’s made it perfectly clear that his steak tacos, a plate of which sits in front of…
The sandwich: # 9 panini What’s on it: Turkey, olives, olive oil, tomatoes, cheese, portabella mushrooms on panini How much: $7.49 Where to get it: Gourmet Corner, 830 17th Street, 650-291-6945 “Hungry?” the guy asked when I walked into Gourmet Corner, almost as if I’d have to be starving to…
The space at 1320 15th Street occupied by Alto until the end of June has been leased by Paul Piciocchi, who owns Tryst and last fall bought Theorie, the club that was formerly the Real World: Denver home (and B-52 before that). No word yet on what will go into…
It’s funny. I’ve been writing about food for going on ten years now. I’ve won awards. I’ve written a book. And yet, the one piece of mine that’s actually been picked up and given wide (although unusual) distribution in national magazines and websites? The one I wrote about aliens–about the…
Chopsticks China Bistro, the great Szechuan Chinese on the corner of Federal and Mississippi, was supposed to pack up this month for a move to a tony new address at 5117 South Yosemite Street in Greenwood Village, but according to owner-chef David Lee, that didn’t quite happen. “We’re hoping to…
We all watched as the little girl with the blue leotard and blonde hair staggered on the mats. We all watched as she stood there, staring blindly out into the crowd, glancing up at the uneven bars, furrowing her small brows. Everyone in the place was watching. The room was…
Just got word that H-Burger Lounge is planning to open in the SugarCube Building, at 16th and Blake streets, in early 2010. The restaurant, a local concept from Peter Pflum, the former operations manager for Dave Query’s Big Red F Restaurant Group and most recently the VP of operations for…
