“Let’s make sure we all understand what the rules are before we change them,” said Denver City Council president Chris Nevitt, after a council committee had been discussing the rules now regulating this city’s food trucks for over an hour. “Are you confident you know exactly what the rules are?”…
For over a decade, Little Anita’s — the Colorado outpost of a New Mexico group — was a go-to spot for vegetarians hungering for meat-free green chile. But sometime last year, the five Little Anita’s restaurants in the metro area started making both their red and green with beef stock…
Just weeks after opening Fleur Bistro as the head chef, Nate Boothe has joined the kitchen crew at Ocean Prime in Larimer Square, which just opened last week. Fleur co-owner Eva Esparza won’t discuss why Boothe moved on. “He didn’t say why he left,” she says. “He just said, ‘Thank…
Back in 1994, Udi Baron started a ready-to-eat sandwich business with his wife, Fern. Since then, and with the help of additional family members, that shop has spawned a bakery that supplies home pantries and restaurants, a catering company, a granola-maker, a national gluten-free line, a handful of cafes and…
Tucked inside a strip mall in the Ken Caryl region of Littleton, Pot of Pho is something of a suburban secret — but word is leaking out fast. The space (previously occupied by a Heidi’s Brooklyn Deli) is simple but cozy, with comfortable booths and art from the Provide-n-ce Gallery…
No. 77: Pig-snout tacos from Guadalajara Authentic Mexican Buffet First and foremost, Guadalajara Authentic Mexican Buffet, while being a buffet, is anything but monotonous. It is, in fact, a spectacular pageant of chafing dishes swelled with just about every Mexican dish under the blazing sun: barbacoa; menudo; posole, one with…
Gourmet food trucks were the biggest trend of 2010. But by the end of last year, a few of these enterprises had run into roadblocks set up by the city’s confusing rules and regulations; a couple of the trucks had ground to a halt entirely. To untangle some of the…
Burger business is big, and Burger King, shrine to the Whopper, is getting bigger…in length. The fast-food meat mecca, with grease-splattered locations all over the globe, is aiming to outsize its foot-long hot dog competition by conquering the world with inch after inch after inch of flame-broiled beef patties –…
Eli Odell Highland Tap and Burger 2219 West 32nd Avenue 720-287-4493 www.highlandtapdenver.com This is part one of Lori Midson’s interview with Eli Odell, executive chef of Highland Tap and Burger. Read part two of that interview, in which Odell dishes on hammering eighty pounds of wings and the Deadliest Chef…
After a reader tipped us off that the much-loved vegetarian chile at Little Anita’s is no longer vegetarian, we contacted Giselda Lopez, the store manager at the location at 6830 South Yosemite Street in Centennial, to get the scoop…
Numerous food trucks report running into roadblocks set up by confusing and sometimes contradictory rules; a Denver City Council committee will discuss those rules at a meeting at 1:30 p.m. today. In the meantime, fans are hopping on the bandwagon to support the biggest trend of 2010, in hopes that…
The great leap forward: Was it an early cook in France or China who first got the idea of using frog’s legs as food? For as long as Parisian chefs have been crisping up the amphibian’s extremities and dousing them in garlic and butter, cooks in Beijing have been stir-frying…
In the five years since its completion in 2005, the Beauvallon has swallowed up a lot of restaurants. The space at 975 Lincoln Street that now houses Japoix was originally occupied by Moda Ristorante and Lounge, which developer Jim Sullivan turned into nine75 just a year later. Sullivan ultimately sold…
For more than a year, I didn’t set foot in the Beauvallon after the last manifestation of nine75 shuttered, but this past August, the building began showing signs of life again, with the opening of Se7en and Japoix. This week’s review is devoted to the latter, which took over the…
That, people, is a platter of all the foods that stop me from slamming the snooze button each morning: prosciutto; cheese; figs; mustards; olives; cipollini onions; sweet balsamic and bread. The meats and cheeses are pedestrian, but paired with a few glasses of wine, which are poured with abandonment, it’s…
Yesterday, we reported that the Louisiana-based law firm of Beasley Allen had filed suit against Taco Bell, alleging that there wasn’t enough beef in the taco filling to justify calling it “beef.” In fact, the firm charged, the alleged “beef” contained only 36 percent meat and 64 percent extenders, made…
No. 78: Truffo panino from Shangri-La Cafe For several years, Massimo Ruffinazzi, who was born and raised in Casteggio, Lombardia Italy, was chef/partner at Il Fornaio, an Italian restaurant that once occupied prime real estate in LoDo, before it shuttered (the Tech Center location still stands) and was resurrected last…
After I put out my call for Laotian food recommendations, a number of readers suggested that I head to Woody’s Wings n Things, a dark, sparsely-decorated strip-mall joint in Westminser that serves, yes, chicken wings — in addition to a long list of fare with roots in the Indochina peninsula…
“Dear fans, I would like to apologize for not been able to serve you on Market Street as planned,” begins the letter from Michel Wahaltere, the driver — and driving force — behind Chicago Louie’s, the sausage-slinging paddy wagon that joined Denver’s street-food movement on New Year’s Eve. “I have…
A recent immigration-status audit in Minnesota resulted in the Chipotle operations there letting a number of employees go. “Let me be clear, if it were up to us, we would keep all these people,” Chris Arnold, director of public relations at the Denver-based Chipotle told Laura Shunk. “They’re dedicated, hardworking…
On a visit to the nearby Tony’s Market one day, we found a flier for a “meat bundle,” and were instantly intrigued by what that might be. So intrigued, in fact, that we decided to throw a little meat-bundle contest and let readers come up with their own definitions…
No. 79: Pork shank from Argyll Pig is not hard to find in Denver. In fact, save for restaurants whose menus are dedicated to herbivores, you’d be hard-pressed to find a board that doesn’t pimp porcine. And Argyll, the Cherry Creek gastropub whose kitchen is overseen by executive chef Sergio…
