The January issue of Cooking Light features Denver, "once left off the culinary map for its admittedly tired take on cowboy cuisine," the magazine advises, but "catching up to food trends fast."
For proof, it name-checks chef Alex Seidel of Fruition, who recently purchased a farm to supply the kind of produce he wants to feature at his restaurant; TAG, dubbed "the city's standard bearer for inventiveness"; D Bar Desserts, for its "exquisitely crafted treats"; and Duo, which hosts beer-pairing dinners.
To push Colorado's "work-hard/play-hard philosophy," the mag includes recipes for Carrot Cake Pancakes at Snooze, Lamb Sliders with Blue Cheese at Rioja, and Michael Long's Bison Steak with Poblano Mole at Opus Restaurant. And there are extra-credit mentions of the Infinite Monkey Theorem and Squeaky Bean.
"Maybe it's the altitude," the piece concludes, "but when it comes to food and drink, it's clear Denver is enjoying a heady ride."
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