Boulder-based Eco-Products, a company specializing in sustainable and environmentally friendly food-service ware, has unveiled its newest product: a biodegradable cup lid! Incredibly, it’s the first of its kind in North America, now making it possible to compost your entire coffee cup. Steve Kurowski, marketing manager of Eco-Products, has this to say about…
Bhakti Chai, a micro-brewed, fresh-pressed ginger masala chai tea company, has released a limited edition version of its chai: BARACKTI Chai, in honor of a certain someone who was just inaugurated. Brook Eddy, founder and owner of the Boulder-based company, simply added a shot of AA+ Kenyan coffee to the…
When a good friend returned from her semester abroad in Australia our junior year of college, she brought with her something that would forever change our lives: Arnott’s Tim Tam biscuits. They seemed simple enough in concept–a chocolate sandwich cookie, filled with chocolate cream, and enrobed in more chocolate–but there was something about…
Looks like the new year has claimed another casualty. There’s no answer when you call Maxwell’s — an American Brasserie, an ambitious, upscale eatery that occupied a stand-alone space at 7340 South Clinton Street in Englewood. If and when Maxwell’s reopens, the owners might want to do some fast proofreading…
It took me a minute to shake off the triple-vision I was experiencing, but once I did, I saw the wisdom in not screwing around too much with the bones. This space has been refined and re-refined a lot over the years. Doomed owners have dumped barrels full of money…
Fat Daddy’s — the restaurant at 12 East 11th Avenue where Daniel Young, the almost-White House chef, was the cook — was done in by the blizzard of March 2003. It was replaced by Metro Kitchen + Bar, which was done in by — well, who knows what.But now the…
If — like more than one person here at Westword — you’re mildly obsessed with the slices of glory being shoveled from the oven of Sexy Pizza, some mildly good news: The small pizza joint, at 1018 East 11th (near the mini Whole Foods), has finally replaced its old Pizza…
Jason Sheehan wasn’t bowled over by Second Home, which opened last March in the old Mirepoix space in the JW Marriott in Cherry Creek. And now Peter Karpinski, chief operating officer of Sage Restaurant Group, has announced that Jason Rogers is the new executive chef at Second Home, with Anton…
After a dozen years, Redfish Fish House & Brewery will serve its last order of jambalaya tomorrow night. To celebrate the end of a long run, the New Orleans-style brewhouse is hosting “the Deadfish” event on Wednesday night, complete with a silent auction of its voluminous art collection at 7…
Denver Urban Gardens is a nonprofit that helps create urban gardens around Denver. To date, DUG has supported more than eighty community gardens and open-space parks throughout the metro area. Now, with a $70,000 grant from Denver’s Housing and Neighborhood Development Services department, it’s helping a free seed and transplant…
The Cherry Cricket makes one of the town’s great hamburgers (here’s Jason Sheehan’s List of the town’s Best Burgers), which is why the Travel Channel will be stopping by Denver’s Best Burger Bar at 2641 East Second Avenue today, to film a segment of Man v. Food with host Adam…
After twenty years, the Budapest Bistro at 1585 South Pearl Street has made some changes — in both decor and hours. Budapest Bistro is owned by Anna Hellvig, who’s also the chef, getting only occasional help in the kitchen from her daughter. The restaurant’s manager is Anna’s son, Mark, who says…
Laudisio Ristorante Italiano, at 1710 29th Street, is celebrating its twentieth anniversary tonight from 5-10 p.m., with special discounts and live music. And through the month, if you bring a canned good donation to the restaurant, you get a free mini dessert. It may be Laudisio’s birthday — but you…
Got the best kind of phone call one afternoon last week: a friend was sitting on a $150 gift card to Nine75, the stylish restaurant at the corner of Lincoln and 10th, and he was ready to cash it in. Did I want to come along? Well, I suppose that…
Honey Graham Oh!s Quaker Rating: three spoons out of four Cereal description: Supersized, light-tan ovals made mainly of corn, rice, wheat and oat flour, with assorted chunks, flakes and nuggets occupying the center gap. Looks sort of like a mutant bird’s nest — but in a good way…
On November 14, 2007, Phung Van Dang, toting a shotgun, entered Ha Noi Pho’s kitchen intent on robbery, but wound up shooting it out with detectives in plainclothes who were lunching in the restaurant at 1036 South Federal. Today Denver District Judge Martin Egelhoff sentenced Dang, a habitual offender, to…
Simons said that there had been a major malfunction with their production process — the toffee had been too smooth, so smooth the chocolate coating couldn’t adhere– but that Enstrom’s had no choice but to move forward with faulty product. The problem was a massive blow during the holiday rush,…
So how much, exactly, is that perfect table worth to you? I’m curious because I Just heard from one of my good office sources about a scene last night at Proto’s (2401 15th Street) that completely blew my mind.The way he told it, Proto’s was packed on Thursday. Wall-to-wall and…
The Generous Servings Cooking Classes and Café is marking its one-year anniversary by giving back to the community with Sunday’s Cook for a Cause.”Generous Servings is all about generosity, so to celebrate our first anniversary, we wanted to find a way to give something to the needy while including our…
Tomorrow night the Rocky Mountain Chefs of Colorado (RMCC) will hold their fourth annual endowment dinner at the Broadmoor Hotel in Colorado Springs. For $75 a person, you get an eight-course meal executed by third-year students in the RMCC apprenticeship program. They’ll be assisted by the sponsoring chefs and instructors of the…
Reading Jason Sheehan’s description of the Fainting Goat, the watering hole that’s taken over 846 Broadway, made us hungry for another taste of their chicken wings. But when we dropped in yesterday afternoon, we found ourselves in fried-item heaven: the Goat was testing out some new appetizer possibilities, all courtesy…
There are the candies that grab our attention because their bright packaging promises a new take on an old favorite, or the advertised ingredients signal a flavor combination we haven’t experienced before. Then there are the familiar candies that we routinely pass over because our eyes are trained to…
