On the more elevated end of the culinary spectrum, restaurant critic Gretchen Kurtz perused the pastas at Dio Mio to see if the counter-service Italian eatery would hold up to fancier competition. And up in LoHi, Laura Shunk talked to Mizu Izakaya owner Hong Lee about what, exactly, makes an izakaya — and what makes Mizu such a good one.
In other news:
BARS/RESTAURANTS OPENING THIS WEEK:*
Burnt Barrel, 1201 16th Street
Seoul Catering, 2080 South Havana Street
Sprezzatura Pizza at Rocker Spirits, 5587 South Hill Street, Littleton
Whiskey Biscuit, 3299 South Broadway, Englewood
*Or earlier, and not listed in a previous Second Helping.