That colorful stretch of 13th Avenue in Capitol Hill is getting a new polish, with the upcoming opening of Jelly and other developments outlined today in a Denver Post story about “the punk-rock block.” But before these businesses came along, there was the Gypsy House. And after our recent report…
No. 92: Breakfast burrito from the Taco Wagon in Lafayette Way back in April, I was summoned to Lafayette on unofficial business, when, what to my wondering eyes should appear but a taco wagon pimping all the foods that add bulk to my rear…
Let’s be honest. Boobs sell coffee. If they didn’t, there wouldn’t be a couple dozen drive-thru coffee shops in the Portland and Seattle areas featuring baristas dressed in bikinis, lingerie and less. The controversial concept came to Colorado this year when similar stores opened in Aurora (it has since closed)…
The space left vacant by Nohana Sushi at 2301 East Colfax Avenue has been under construction for almost six months. Tomorrow, though, the dust will finally clear, and Japanese restaurant Okinawa will open for business…
We’re heading toward the shortest day of the year, and the light hitting this Bloody Mary is the sun coming up over Denver just after 7 a.m. — when the bar that poured it opens. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer…
In this week’s review of Barolo Grill, I wrote about my regret at dropping $200 on dinner for two there — when there were three dozen restaurants in the area where I’d rather spend that kind of cash. And then I decided to put my mouth where my money was,…
For those of you who will wake up with a colossal-size hangover on the first day of 2011, having damaged your brain and battered your belly the night before with too many vodka and soda pours, flutes of champagne, or worse, shots of vile Jägermeister, there will be a new…
Jorge de la Torre Johnson & Wales University www.jwu.edu This is part two of Lori Midson’s interview with Jorge de la Torre, dean of culinary education at Johnson & Wales University. Part one of that interview ran in this space yesterday. Favorite restaurant in America: The Shed in Santa Fe…
Right now, BALLS! A Holiday Spectacular, a variety show featuring comics, musicians and other performers from around the city engaged in some PG-13 holiday fun, is now at Curious Theatre, 1080 Acoma Street. And if you go to BALLS! tonight, your ticket benefits a good, food-centric cause: Slow Food Denver…
Since it opened last February, Deluxe Burger has doled out a fairly basic menu of burgers, fries and shakes from its home next to Mod Livin’ on East Colfax. But now it’s expanding its offerings. The inspiration? The Deluxe Little Orange Rocket, the very same food truck that’s recently caused…
Denver International Airport may have just been named the “Best Airport in North America” — for the sixth consecutive year! — by Business Traveler magazine, but it’s definitely lacking in a few departments. Souvenir beer sales, for example. And here’s how Bubba responds to Laura Shunk’s list of the “Best…
No. 93: Posole from The Porker The pig-centric street food that’s slung from The Porker, swine sultan Chad Clevenger’s humble stainless-steel cart on the corner of Seventeenth and California, is, it must be said, some of the most insanely good grub that’s being peddled from Denver’s pavement…
It was a Festivus miracle for one prisoner in an Orange County jail. For two months, a convicted drug dealer received meals free of the salami he didn’t like by claiming devotion to Festivus, the holiday celebrated by the Costanza family on Seinfeld. Any Denver inmates who caught wind of…
Chef Andrew Lubatty of Avenue Grill taught last night’s “Christmas Morning Breakfast” class at the Seasoned Chef Cooking School, and he was all for using pre-made puff pastry, room-temperature eggs and bacon grease. But he’s not a fan of over-adulterated fruits or substituting Danish Fontina for Italian in a frittata…
The Christmas tree of rosemary almost pushed me over the edge — but after I removed the greenery, I found this cocktail both festive and delicious. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer to the week’s Where am I drinking/eating posts is…
It’s not easy finding vegetarian barbecue in Denver — and it will be harder after Wolfe’s, the barbecue joint on Colfax that’s known for its rubbed and smoked tofu, closes after a last hurrah on Christmas Day. But take heart, herbivores: You can still get righteous barbecued tofu at the…
Last weekend, during a birthday celebration of a bunch of kindred Sagittarians — those of us, allege the astrology experts, who are optimistic and freedom-loving, jovial and good-humored, honest and straightforward and intellectual and philosophical — the kitchen wizard who commands the line insisted on marking the occasion (a combined…
Last week, Ezra Mamuth and Nate Barnett were giddy with excitement, eagerly anticipating the unveiling of Stick it to Me, a truck that’ll specialize in gourmet food on a stick, at this Friday’s tacky sweater party at the Atomic Cowboy, 3237 East Colfax Avenue. But the truck launch, unfortunately, has…
Last night, a posse of local food scribes got a sneak peek of Bittersweet, Olav Peterson’s new restaurant at 500 East Alameda Avenue, which will open to the public for dinner on Saturday. The garden-to-table, artisanal food temple, which Peterson oversees with his wife, Melissa Severson, sprouted — and grew…
Jorge de la Torre Johnson & Wales University www.jwu.edu This is part one of Lori Midson’s interview with Jorge de la Torre, dean of culinary education at Johnson & Wales University. Part two of that interview will run in this space tomorrow. “I’m a little worried about this interview,” confesses…
“Does anyone know of a restaurant in all of the Tech Center that 1) doesn’t serve pre-packaged/out of the bag/straight from the can ingredients; 2) actually uses fresh ingredients which is sort of like #1; 3) makes food in the kitchen as opposed to having it made for them in…
Taco Bell has introduced two new sauces, which Jenn Wohletz reviewed here yesterday. But the chain’s most fiery condiment is very, very bland compared to the comments her post inspired, including this one from Joe: Good bet that if these sauces were served at a “respectable” Mexican restaurant (like Tacos…
