I love the Brown Palace. I’ve never spent a night there, never seen the inside of one of the rooms, never even gotten off the ground floor, but something about the place just moves me. Which is odd, because normally I don’t care a whit for architecture, have no particular…
Everyone should have a restaurant that is saved for special occasions — not for birthdays or anniversaries or celebrations of life’s small victories, but for dinners that are themselves the occasion. For me, the Palace Arms is that place, a restaurant that always makes a meal worth remembering. When I…
The Brown Palace comes close to what I’ve occasionally imagined heaven might look like: big and wide open, with a huge stained-glass skylight capping some distant ceiling, a well-connected concierge standing by, several restaurants to choose from and a nearby bar that not only stocks a fine collection of bottled…
To get a good meal in Northfield, first find yourself a child. If you’ve got a rug monkey of your own, fantastic. If not, acquire one. Far be it from me to suggest something as gauche as kidnapping, but the little creatures are often running rampant through the carefully designed…
Some people (and you know who you are) seem to think that I do not love the food being done at Luciano’s Pizza and Wings. Yes, I have compared the pizzas there with the pizzas I remember from “Pizza Thursday” back in high school. Yes, I have stated that the…
Ling & Louie’s is a place aimed squarely at families, at young, quote-unquote adventurous eaters with a taste for Asian flavors who want something better than Happy Meals and cheeseburgers when they go out to eat. A restaurant with a kids menu and a liquor license? I’ve got to think…
The tablecloths at Cora Faye’s Cafe — heavy, almost like oilcloth but patterned with flowers — are a little sticky. And so is the air. It’s close and warm in the cluttered front dining room, the atmosphere rich with smells that are both food smells and the smells of people…
I’m fairly sure that if you were to make a list of all the songs least likely to be heard in a Deep South barbecue shack, “Dead Man’s Party,” by Oingo Boingo, would be damn close to the top of the list. And yet that’s just what was playing over…
A sit down at Cora Faye’s Cafe. The tablecloths at Cora Faye’s Cafe — heavy, almost like oilcloth but patterned with flowers — are a little sticky. And so is the air. It is close and warm in the cluttered front dining room, the atmosphere rich with smells that are…
On the floor at Chutney’s, manager Subash Shetty moves silently from table to table, filling gaps in service left by his waiters and waitresses. He takes drink orders. He answers questions the servers can’t — how to pronounce tikka-e-noorjahani and which is spicier, the Peshawari chicken or the chicken Chettinad…
Chutney’s and its chef, Ravi Chandra, present a view of Indian cuisine that’s somewhat above and to the left of the norm — but they’re not alone. The Royal Peacock, which opened in Boulder back in 1983, has always offered Indian food that took its inspiration not from the classical…
This week Jason Sheehan reviews Chutney’s. Photo by Mark Manger. A few years ago, while working in Albuquerque, I made one dumbass move that almost accidentally ended my cooking career — a full three or four months before I ended it quite deliberately on my own. It was a Tuesday…
I remember deciding, years ago, that sushi was the most perfect food on the planet. Bear in mind that this was long before I’d actually eaten my first piece of sushi. And that this was coming from a kid who’d grown up in a blue-collar neighborhood in a blue-collar city…
While Osaka Sushi (see review) might be the kind of place I wish were around when I was still a young, easily intimidated sushi eater, Domo is the kind of place I’m happy to have around now that I’m all growed up and know what I like. So what do…
I eat a lot, which shouldn’t come as a surprise to anyone. It’s my job, after all, but sometimes even I am amazed at my rapacious capacity for putting on the feedbag. Like a couple of weeks ago, when I was down south with Laura eating pancakes — just a…
Craig D’Alessandro of San Lorenzo Ristorante (see review) is not the only guy to come out of the Il Fornaio restaurant family and make a name for himself in the suburbs. Before he opened Venice in LoDo, before he opened the other Venice (which is just walking distance from San…
Carpaccio di bue dressed in lemon and oil, whole peppers stuffed with cheese and prosciutto, buffalo mozzarella with fresh tomatoes and roasted peppers draped with marinated Italian anchovies, grilled salmon with roasted potatoes and garretto d’agnello—spring lamb braised in red wine, served with grilled eggplant and potato puree. Laura touched…
Halfway up the mountain, it occurred to Laura and me that neither of us wanted jägerschnitzel. And it wasn’t just that we didn’t want German food. We really weren’t too crazy about each other at the moment. We’d been arguing all morning about this and that — a marital brushfire…
Everyone has annual traditions. There are the big ones, like Thanksgiving dinner with the family, opening presents on Christmas morning, falling asleep during the Super Bowl and getting smashed on New Year’s Eve. And then there are the smaller, more personal traditions. I have a lot of those. I try…
When I stepped back outside, the wind had picked up. The fuzz from the cottonwood trees was blowing so thick down the street it looked like a freak summer snow storm, but the rain wasn’t far behind. I walked back down the boardwalk and crossed towards the water, looking for…
For those of you who just can’t get your fill of talking shit right here in town, there’s quite a lively discussion on the Food Media and News forum here at chowhound.com . The focus appears to be primarily about how much I suck, how crooked / deluded / psychotic…
Cold Kumomoto oysters from the bays of British Columbia, Malpeques from Prince Edward Island, gulf prawns from Mexico and littleneck clams from wherever littleneck clams call home. Negi-tuna sashimi, octopus and red-snapper ceviche, P.E.I. mussels by the pound juiced with ponzu and aioli. Whole king crabs, lobster tails, shrimp cocktails…
