Tomorrow, at precisely 4 p.m., nearly a dozen street-food trucks, including Street Eats, the Crock Spot, Biscuit Bus, Steuben’s, Max Lunch, Brava Pizzeria, Stick It to Me, The Bon Bon Buggy, Mikes2 Kitchen, Mythos Greek and Sweet Revenge Cupcakes, will cruise into the parking lot at the corner of Ninth…
After two weeks of downpours, it looks like we’re finally turning a corner: The forecast for today, thankfully, promises sunny skies and temps in the high 70s. And if you’re ready to hit a patio after being cooped up, you might want to head down to the Four Seasons tonight…
Despite the blanket of lettuce burying everything in its path, those really are tacos. It’s just that when my kid orders them — as was the case here — they more closely resemble a gerbil snack on tortillas. Can you guess where I’m eating? Special bonus: Anyone who gives the…
Things are heating up between Euclid Hall and the Sowbionese Liberation Army, the hooligans who made off with Euclid Hall’s iron pig this past Sunday at The Big Eat at Union Station, and are holding it hostage. The staff at Euclid Hall have pinpointed several prime suspects in the heist,…
Robin Baron Udi’s Pizza Cafe Bar Udi’s Bread Cafes (four locations) www.udisfood.com This is part two of my interview with Robin Baron, executive chef of Udi’s Pizza Bar, Udi’s Bread Cafe and the soon-to-be-open Pickled Lemon in Boulder. Part one of my interview with Baron ran yesterday. Favorite restaurant in…
Late last month, a cartel of food trucks — Street Eats, the Crock Spot, Biscuit Bus, Steuben’s, Max Lunch, Brava Pizzeria, Stick It to Me, The Bon Bon Buggy, Mikes2 Kitchen, Mythos Greek and Sweet Revenge Cupcakes — were all set to congregate in the parking lot on the corner…
With the Rocky fight theme blaring from an iPod speaker and a modest crowd shifting between watching intently and applauding fervently, six butchers gathered at the Cherry Creek store yesterday to compete for the top spot in the Whole Foods Top Butcher Competition. Attractive men wielding big, sharp knives laying…
No sour grapes here! Every week, Swirl Girl Kendra Anderson pours out information — and opinions — about wine. Too much info? Not according to Mo Smith, who posted this comment on “Three major sommelier service don’ts”: Enjoy your columns, but will say that some of us love the dorky…
If you booked a table to cash in on the $52.80 prix fixe deals offered during Denver Restaurant Week (or, as TAG’s chef de cuisine, Jensen Cummings, more accurately put it, “Denver Restaurant Half-Month”), you helped create a banner year for the event. According to Visit Denver, the seven-year-old citywide…
For a man who’s known around the country for his meat-tastic fare served out of his original hot dog cart, Biker Jim is astoundingly sensitive to the needs of his non-meat-eating clientele. (His wife, we’ve heard, is vegan herself. How’s that for a match made in heaven?) Walking into his…
The demands from the pig pluckers, who ran off with Euclid Hall’s pig mascot last Sunday during EatDenver’s The Big Eat, have risen — and they keep getting more and more hilarious. Initially, the ransom note called for five servings of bone marrow and five fine whiskeys to be placed…
Robin Baron Udi’s Pizza Cafe Bar Udi’s Bread Cafes (four locations) www.udisfood.com This is part one of my interview with Robin Baron, executive chef of Udi’s Pizza Bar, Udi’s Bread Cafe and the soon-to-be-open Pickled Lemon in Boulder. Part two of my interview with Baron will run in this space…
Last Friday we got a first look at the The Kitchen [Next Door], the third in the growing family of restaurants that started seven years ago when The Kitchen sprang to life on the west end of Pearl Street in Boulder. Partners Kimbal Musk and Hugo Matheson will open their…
The closing of Tarbell’s and The Oven at the Streets at SouthGlenn continues to fuel a discussion of what kind of restaurants, exactly, will work in the suburbs, as opposed to the city. Here’s the take from b/art: Wow. We actually would drive to the Oven from the Wash Park…
Residents of Gambia, Ghana, Liberia, Nigeria and Senegal may speak different languages, live within different political systems and celebrate different traditions, but the people of West Africa are bound by their cuisine. They all rely on plantains, tomatoes, goat meat, cassava and peanut butter, combined and prepared in countless ways…
My meals at African Grill and Bar left me hungry to try more jollof rice and fufu, which led me to Hessini Roots International, just a few blocks past Stapleton in Aurora. The restaurant, tucked into a lonely row of shops on a nearly deserted residential street, was quiet when…
I love it when an unfamiliar cuisine forces me out of my comfort zone, sending me into a post-dinner frenzy of research as I try to understand a culture through what it eats. When I first sat down at African Grill and Bar, an Aurora restaurant that specializes in west…
The Tavern Hospitality Group, which owns the six Tavern locations, the Soiled Dove Underground and Cowboy Lounge, has expanded its empire to Littleton. Yesterday, the Tavern Littleton opened its doors at 2589 West Main Street. This is a smaller version of the Tavern Downtown, which was named the best sports…
The Savory Spice Shop is a wonderland of scents, of curry powders and chiles, lavender-fragranced sugars and Thai rubs, but according to the spice parlor’s owners, the shelves are devoid of a kick-ass Texas barbecue rub, so they’re unleashing a little contest, asking self-described Texas barbecue buffs to come up…
We’re optimistic that the clouds will break for good later this week, returning Denver to its typical sunny self. But until then, we’re combating our rainy day depression by doing what we always do: drowning our sorrows in a good meal and a good drink. If you’re feeling the same…
We often get requests from readers who want to know where they can get their hands on hard-to-find ingredients, some of which, like tortillas made with lard, are relatively easy to find locally, but this latest question has us completely stumped…
While the burgers here have their legion of fans, I was far more impressed with the bowl of chili studded with onions, sprightly cilantro leaves, hominy, beef, assertive spices and swatches of cheddar. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to the…
