Burro Rito3510 Larimer Street
Kevin Morrison, founder of Tacos Tequila Whiskey, closed his seafood restaurant Fish N Beer at the beginning of the coronavirus lockdown, but for the next two weeks he'll be using the space as a burrito takeout joint. Wood-grilled meats and veggies are the stars of the hefty Pinche Pollo Rito, stuffed with marinated chicken, chicharrón pinto beans, seasoned rice, Jack cheese and pico de gallo; the Steak Rito, with grilled sirloin, frijoles negros con carne, chimichurri, cheese and rice; and the Socal Rito, loaded with sirloin, French fries, cheese, guacamole, sour cream and pico. Our favorite, though, is the Atun Rito, an unusual burrito made with seared ahi tuna, ponzu sauce, rice, black beans, chipotle mayo and tobiko (fish roe that pop with each bite). They all come wrapped in Raquelitas red chile tortillas. The kitchen is firing up the grill from 11:30 a.m. to 7:30 p.m. Wednesday through Sunday from now until May 21, with breakfast burritos and Coda coffee available from 8 to 11:30 a.m. on Saturdays. For every burrito sold, Morrison is donating a burrito to front-line health-care workers. See the Burro Rito website for a complete menu, then call when you're ready to order.
Il Posto's Pop-Up Pie Shoppe2601 Larimer Street
You wouldn't normally call an Italian restaurant to order pie unless you're talking pizza. But these aren't normal times, so Il Posto's pastry chef, Lester Dixon, is baking up a variety of all-American pies for all (except those weirdos who for some reason prefer cake). Fillings include apple streusel, strawberry rhubarb, pecan, peach and chocolate cream, and you can order them for $25 each on Il Posto's online store, over the phone or even by just stopping by for a takeout order.
Q House3421 East Colfax Avenue
One of Denver's best Chinese restaurants — the proof is a James Beard Award nomination in 2019 — reopened for takeout orders this week, so this weekend is a great time to put Q House back on your regular rotation. Visit the restaurant's Facebook page for the most current menu, then call between 12:30 and 3:30 p.m. Wednesday through Sunday to order, pay and schedule your pick-up between 4 and 8 p.m. the same day. The restaurant says it will also try to accommodate call-in orders between 4 and 8 p.m. if you miss the daytime window. The fiery Chong Qing fried chicken or shacha barbecue ribs are sure bets, but the warm sesame noodles are a rare treat we'll be adding to our order.