Oh, Mexico: Oooh, the letter-writers are at it again, this time raking me over the coals for my March 28 review of Los Troncos, a refried-beans-and-rice eatery at 730 East Sixth Avenue that I took to task for offering 48 greasy variations on a Tostada! Enchilada! Burrito! theme. The review…
He’s one of Denver’s best-known restaurateurs and nationally recognized as well. He’s been featured in the most prestigious cooking magazines, lauded with all the important cooking awards. His pride and joy, Zenith American Grill, just received the much-coveted Mobil Guide four-star rating. He’s Kevin Taylor, and you’re not. But that…
“You are gonna looooove these,” the waitress sang to a customer seated behind us. Along with everyone else in the dining room, we turned to see exactly what these were–and feasted our eyes on what appeared to be a platter piled with whipped cream. An amazing pile of whipped cream,…
Deli dose: Venturing an opinion on politics and religion is one thing, but don’t mess with people’s favorite delis. That was the message delivered in a flood of responses to two recent columns. In the February 29 Mouthing Off, I responded to a reader’s query about good Italian and Jewish…
It’s like when your mother told you to clean up your room. “Awwww, Mom, do I have to?” you’d whine. “It seems like I just did that last week.” But in fact, as she’d inform you, your room had qualified for the condemned list for several months. And you were…
I was at City Spirit Cafe to feed my soul as well as my stomach. The menu of options for my tarot reading were as follows: I could ask a specific question, such as, “Will I get that big raise I’ve been asking for?” I could ask about some part…
Getting juiced up: If you haven’t heard the ads or seen the trucks, then surely you’ve noticed the colorful display cases full of Odwalla at area grocery stores. Remember the brief smart-drink phase? Odwalla, the juice of the Nineties, pulls from some of the same natural sources–ginseng, megadoses of vitamin…
The deli news: In this column two weeks ago, I responded to two letters from people looking for good delis. Specifically, good Italian and Jewish delis–but that didn’t stop Rachel Genatassio from writing to suggest her favorite deli, which is neither Italian nor Jewish. “Looking for clean, pleasant surroundings with…
Sometimes it seems as though there are more Chinese restaurants in Denver than there are people in China. And sorting through all these eateries isn’t an easy task, particularly since one man’s moo shu pork is another’s dried-out pancake with bland pig. So my recent discoveries of two true pearls…
“Well, this is definitely a step up from Red Lobster,” I said to my husband as we headed into Aurora’s Italian Fisherman. But not that much higher: It turns out that the owners of both Italian Fisherman locations–in Aurora and Littleton–once worked for General Mills, which used to own Red…
Trouble’s brewing: Late last year Tara Dunn, co-owner of Great Divide Brewing Company, and Jeff Mendel, part-owner of Tabernash Brewing Company, got together to form for Colorado what several other states already have: an organization of brewers. Its purpose would be to serve as an information clearinghouse, to promote Colorado…
New deli: People moving to Denver from bigger cities–any bigger cities–invariably miss their hometown delis. I haven’t been able to find anyone who can give me a reasonable explanation as to why so few delis here cut the mustard, but much of my mail comes from transplants desperate for good…
Restaurant consultants make a lot of money telling eateries to change the color of their curtains and to put tiramisu on their dessert menus if they want to attract more customers. But the truth is, featuring all the recommended fads du jour doesn’t guarantee prosperity in the food business–just ask…
Things to do in Denver when you’re fed: The executive editor of Food & Wine magazine, Denise Martin, ate her way through Denver this past weekend. Here to check out some of our finest chefs for possible inclusion in the publication’s annual “Ten Best New Chefs” awards, Martin relied on…
With new Italian restaurants sprouting around town like mold on a piece of old focaccia, it’s easy to forget that several trattorias have been plying the pappardelle for some time–and doing a good job of it. One of those standbys, Al Fresco, has been undergoing a few growing pains of…
Most restaurant owners fall into one of two categories: chef or businessman. The chef usually winds up with his own place after suffering for years as a misunderstood artiste forced to conform to the mad wishes of the money people, only to discover that you need dough to make a…
Spread the word: Sundays are open again. The holidays are over. The Super Bowl is over. The nice weather is over, and I don’t care what that goofy groundhog says–it’s going to stay cold for a while. Is there a better way to fill these now-free, if still frigid, Sundays…
Some people don’t have the luxury of their own neighborhood joint–a warm, welcoming place that locals call home, with a bartender who knows everybody’s usual and all the good O.J. jokes. Then again, some people don’t want to encounter their neighbor in a social setting, especially if he’s the schmuck…
What’s the difference between an eleven-ounce, dry-aged, corn-fed, USDA Prime piece of beef at a big-name, nationally known restaurant and the same hunk of meat at a small, local steakhouse? Oh, about fifteen bucks. That, and such subtle nuances as these: At the homegrown joint, a spokesman doesn’t come out…
Twenty-two inches of fresh powder and the sun shining like the caps of a ski instructor’s smile. After eight hours of carving turns and cruising for serious speed, the last thing I want to do is shell out $200 for a meal in a stuffy place where I might spot…
Ever since Yankee Doodle stuck that feather somewhere and called it macaroni, this country has been in love with the noodle. What’s not to love? It goes with everything–dripping with butter, buried in cheese, smothered in any kind of sauce–and it’s cheap, filling and fast-cooking. Still, it wasn’t until last…
People who have nothing better to do than track trends already have proclaimed fusion the fashionable food of ’96. Asian-influenced anything was the rage last year; fusion adds any and all types of cuisine to the melting pot. Not that fusion is really anything new–melding of, say, French and Asian…
