Not long ago, foie gras was out. Not out like carbs were out in the ‘90s or gluten is out right now, but way out. So far out that chefs stopped putting it on menus for fear of being bad guys by association. How times have changed — in large part…
There’s so much construction going on in Cherry Creek North that it’s easy to overlook vacancies that would be glaring in any other neighborhood. Columbine Street, in particular, has been an obstacle course of orange cones and scaffolding as two major projects — an office building and a hotel, both…
The lead-up to A Taste for Life is one of the busiest times of the year for Project Angel Heart executive chef Jon Emanuel. The event brings together more than twenty restaurants and other local food and beverage companies in a gala fundraiser for the organization, which is dedicated to…
Today’s the deadline for companies to submit an application to open a brewery and bar in the new Westin airport hotel, as well as a few other food and drink outlets at DIA. “It’s a chance to be unique and do something that someone else hasn’t done,” says DIA senior vice…
Do you remember the Lotus Room? So does Robert Autobee, co-author of The Lost Restaurants of Denver, who will be talking about the book with his wife, Kristen, on Monday, October 12, at the History Colorado Center. Since the couple published their history of Denver dining early this year, they’ve…
No. 13: Pimento Cheese Spread at Dunbar Kitchen & Tap Room Pimento cheese spread is one of those grocery store guilty pleasures that you reached for as a kid and hid in the shopping cart until it was too late for your mom to notice because the clerk had already…
The brined, seasoned and fried chicken at the Post Brewing Co. in Lafayette is crackling good. So it’s natural that the recipe developed by executive chef Brett Smith and company would take roost in other parts of the metro area. Meet the new fried flock at GoodBird Kitchen, coming soon to Longmont…
ll Porcellino Salumi has hit a few rough spots, but this month owners Bill Minor and Brian Albano hope to finally get the doors at 4334 West 41st Avenue open — and they gave neighbors at last week’s First Friday on Tennyson Street a taste of what to expect. But Jacob isn’t…
Michael Shiell created quite a stir when he picked the name for the restaurant that would mark his return to Denver after a three-year hiatus: It would be called Milk & Honey, after a biblical phrase synonymous with good times. It might have been more straightforward to call the place…
Tom’s Urban, the American diner on the corner of 15th and Larimer streets, is closed and the windows have been papered over. But a quick check of the restaurant’s Facebook page reveals the closure is only temporary. A post from September 24 reads “Tom’s Urban will be temporarily closed for…
Competitive barbecue pit man Jason Ganahl is juggling two major meat feats this month: Not only is he on his way to Bentonville, Arkansas for a national barbecue championship on October 10, but he’s in the final stages of opening GQue Championship Barbecue, the smokehouse and restaurant that he hopes…
Move over Slim Jim, there’s a new beef jerky in town. Enter Uncle Andy’s Jerky, the all-natural, sustainable snack created in Fort Collins by Andy Hanenberg. The 32-year-old entrepreneur from New Jersey started in the jerky world in 2012, inspired by CrossFit and meat-focused paleo diets. “I started looking at jerky…
It has been nine months since Seth Rubin baked his last biscuit — at least for paying customers — after shutting down his two Rise & Shine Biscuit Kitchen and Cafes, the breakfast eateries he operated inside Basil Doc’s Pizza branches in the West Highland and Hilltop neighborhoods. Basil Doc’s…
The sad news came on Sunday: Gary Lee Bomar, the owner of Gary Lee’s Motor Club and Grub at 176 South Broadway, had passed away after sustaining a head injury on a trip to Mexico. A gofundme campaign to pay for his treatment there and his return to Swedish Medical…
Mole may be Mexico’s most misunderstood export here in Colorado; syrupy sweet chocolate concoctions have done much to obscure the finer points of the complex sauces. I recently overheard a conversation about searching for good mole negro in Denver that ended without resolution, but there’s a perfectly reasonable explanation for…
A posh new Black Eye Coffee opened this morning at the corner of Eighth Avenue and Sherman Street. This is the second Black Eye, but it’s quite a departure from the more DIY original on Navajo Street, next door to the Highland Tavern. Expect the same attention to detail in…
The Cherry Cricket celebrated its seventieth birthday on Friday. Over the decades, it’s collected friends and foes alike — not just in Denver, but around the country, as its burgers became legendary. And if you live in this city, changes are very good you’ve not only eaten at the Cricket,…
Onefold means whole or complete, and Gretchen Kurtz wholly and completely loved breakfast and lunch at the super-cute east Denver eatery of the same name. And we’re all looking forward to when Onefold becomes even more complete: Kurtz also mentioned that the place would soon unfold dinner hours, too. Mark…
Friday Night Bazaar, the weekly indoor craft, music and food market started by TheBigWonderful partners Josh Sampson and Ben Baruch, was just getting rolling last spring at 3530 Brighton Boulevard when June rains flooded the building and forced a temporary end to the festivities. But after a few months of scouting…
Smell that smoke in the air? It’s not just burning leaves or roasting chiles — it’s also coming from the barbecue joints that are popping up all over town. There have been so any changes on the local barbecue scene that our recent list of the Ten Best Barbecue Joints…
It’s only October 2, but it’s already been a big month for Black Eye Coffee. Yesterday the hot spot in Highland was named the Denver winner in the KRUPS Best Brew Awards — the fifth round of the annual contest, but the first time people were allowed to vote for a…
Last week I started a conversation about the rules of restaurant criticism — or rather, the modern-day lack thereof. Some guidelines remain in effect: Professional critics should not accept free food, for example. Others are increasingly optional, such as anonymity, though in my opinion a critic who publishes his or…
