Southeast Denver Suburbs in Denver
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While owner Alessandro Carollo’s restaurant in LoDo gets most of the attention, his Venice in Englewood is almost always packed – and with good reason. Once you walk in the door of this elegant restaurant, it’s easy to forget that you’re in a strip mall. The surroundings are sumptuous, with white linen on every table […]
When it was unveiled just before the start of the 2013 baseball season, ViewHouse Ballpark immediately upped the ante on entertainment in the neighborhood. Lotus Clubs founder Francois Safieddine clearly had a winner on his hands. Just over a year later, he opened ViewHouse Centennial in the former Rhythms/Trail Dust Steakhouse location, and it didn’t […]
The grilled mahi-mahi tacos alone are worth a stop at this fun, Baja-inspired space that specializes in tortillas filled with fish done healthy. Much of the food is made to order, and it’s all delivered in abundance, with rice and black beans rounding out the plates. Wahoo’s also makes an exceptional margarita.
A former cowboy bar that now caters to families, the Warhorse is one of Parker’s oldest eateries. The portions of chicken-fried steak, baby-back ribs and fair Mexican fare are large enough to satisfy the appetites of ranch hands fresh from twelve hours of cattle-herding.
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This little storefront sports bar is the only local eatery serving fried Twinkies, a cardiologist’s nightmare. Sure, it makes other things — good chicken wings, for example, with an ungodly number of sauces (47, if you want to be specific) — but the fried Twinkies (and candy bars and bananas and funnel cake) are reason […]
The view through the Wooden Table’s windows might not be much, but Brett Shaheen’s food is a stunning sight. Shaheen, who’d worked in the kitchen at Osteria Marco, opened the Wooden Table in September 2011 with business partner Jane Duncan Knauf; the two had met years earlier at a LoDo restaurant. But instead of inking […]
“Sauce is a condiment. In my opinion, it’s optional.” So says Don Hines, who owns Yazoo Barbeque Company. He came by his opinion in Memphis, where he worked on a number of barbecue teams. Instead of sauce, the pitmaster uses a Memphis-style dry rub on his ribs, pork shoulder and brisket to lock in flavor, […]