The only thing better than a fabulous food scene on the big screen is a scene involving brutal, unabashed violence (True Romance, or anything Tarantino for that matter), or a fantastic food moment involving sex (9 1/2 Weeks, for example). But while some culinary scenes will leave you yearning to…
846 Broadway has been a lot of things over the years. Failed restaurants have come and gone; bars have landed here, done well for a little bit, then died. I’ve spent time at every one of 846 Broadway’s incarnations over the past seven years and, with the exception of their…
As a countdown to the Best of Denver 2010, coming April 1, Cafe Society is serving up a hundred of our favorite dishes in Denver. Send your own nominations to cafe@westword.com. No. 99 Alaskan reindeer sausage from Biker Jim’s Gourmet Dogs…
Yes, yesterday’s Guess Where I’m Eating? cakes were from City Bakery, Michael Bortz’s place up at 5454 Washington Street, an industrial-park setting that gives no hint of the wonderful things being created inside. Except for the smell, of course. Although Bortz breads and desserts are featured at many restaurants around…
This is part two of my interview with Lance Barto, exec chef of Strings. You can read part one of my interview with Barto here. Best food city in America: Northern California. Right, I know that it’s not a city, but the whole northern region of California seems to have…
John Hickenlooper will announce the Mayor’s Design Awards tonight, but we can tell you that two of the fifteen honorees are restaurants: Root Down and Marco’s Coal-Fired Pizzeria. Both restaurants opened last year, in old spaces made remarkably new. In Root Down’s case, a vintage service station was turned into…
On my first visit to Fogo de Chão, I was like Augustus Gloop in the chocolate factory — set loose in Wonka’s main room, eyes like saucers, jittery with excitement and trying desperately to shove everything into my mouth that would fit. And each time I half-cleaned a plate, some…
This week’s review of Fogo de Chão contains one important bit of wisdom: No man can live solely on giant hunks of skewered meat delivered by strapping young Brazilian men. Trust me, if it could be done, I’d already be doing it. As would my darling wife, in a heartbeat…
For some of us (like me), there just aren’t enough hours in the day to eat all the barbecue that we want. There are barbecue sandwiches for lunch, pulled pork for dinner, ribs and sides for a midnight snack, maybe a little cornbread and chicken picked off the bone at…
I just got the news twenty minutes ago. Ian Kleinman buzzed my cell shortly after. “So, you’re unemployed, brother,” I said. “Congratulations, I guess.” “Yeah, well, not completely unemployed,” Ian said, laughing. “But yeah.” Yesterday, Ian was let go from his gig as chef and chief liquid nitrogen wrangler at…
You can have your pecan pumpkin coffeecake and eat it, too, if you stop by this bakery. Maple walnut coffeecake, too. And pecan hazelnut tart. Guess where we’d be eating all day and night if we got the chance……
As I reported here yesterday, Arizona restaurateur Mark Tarbell is just a few weeks away from opening Home, a comfort food restaurant that will join The Oven, another Tarbell restaurant, at the Streets of SouthGlenn in late November. And while that’s good news for the foodniks who hang in those…
I’ve never met a charcuterie plate I didn’t love. Not that this will surprise anyone, but the spread of salty meats and cheeses (and housemade breadsticks) in the above pic did absolutely nothing to change my mind. Which restaurant is to blame for furthering my addiction?…
As a countdown to the Best of Denver 2010, coming April 1, Cafe Society is serving up a hundred of our favorite dishes in Denver. Send your own nominations to cafe@westword.com. No. 100 Chicken-fried steak from Lola…
“It wasn’t supposed to happen this fast,” says Lance Barto, shaking his head. The 27-year-old chef, who was promoted back in February to the chief kitchen post at Strings following the departure of Aaron Whitcomb (who’s now at Yia-Yia’s Euro Bistro), still seems shocked by the news. “A lot of…
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market’s choicest ingredients home with them, and cook up a feast. Last month, Pete…
Fogo de Chao is not a place that any mortal man could visit with any regularity while remaining mortal, without ending up just flat dead from a meat overdose. Zeus, perhaps, could eat here three times in a week. James Beard or Escoffier could’ve probably managed four in their portly…
“We want to get this one right,” insists Mark Tarbell, the Arizona-based restaurateur whose Belmar restaurant, Mark & Isabella, was recently bludgeoned by Jason Sheehan. “I believe in this restaurant, and I don’t want to fuck it up.”I caught up with Tarbell earlier today while checking out the new restaurants…
Black truffles, shaved and whole, and bone marrow peppered with Hawaiian red sea salt on a stark white plate at a restaurant whose chef doesn’t try to steal the spotlight — even though he could. The dish in the above pic was one of many in a succession of fantastic…
The band playing in this space wasn’t enough to distract me from a much needed cocktail Friday night. Nor was the art show hanging on the walls, although I ordered the No Ka Oi pomegranate punch, named after one of the pieces in the exhibit. Can you guess where I’m…
The Tilted Kilt, which opens tomorrow at 1201 16th Street in the former ESPN Zone space, has a menu. I know this because I ordered from it last night during a preview dinner. But when you’re surrounded by hot guys that inch up their kilts on command and girls dressed…
“I made a decision, I’m doing it and it’s happening this weekend.” That’s Mark Dym, owner/chef of Marco’s Coal-Fired Pizzeria, 2129 Larimer Street, talking about his new brunch, which starts this Saturday, November 14. “We’re keeping it simple, with just a few breakfast pizzas, bottomless mimosas for eight bucks or…
