Reader: Squeaky Bean deserves the cutting-edge cuts

The discussion of Gretchen Kurtz's recent review of Squeaky Bean resulted in our latest Comment of the Day, in which one reader argued that despite all the hype over some restaurants in this city, Denver was just not on the "cutting edge of the food scene."

Which led to this hilarious exchange:

Didldidi: Can someone explain to me what "the cutting edge of the food scene" is?

Mantonat: Didldidi It's the thing that's used to slice up the vegetables of the food scene.

But the focus soon returned to the new Squeaky Bean. See also: - Reader: Squeaky Bean shows that Denver is not on the cutting edge of the food scene - Review: Squeaky Bean could write the book on innovative handling. - Slide Show: Inspired eats at Squeaky Bean

And herepiggypiggy says this:

I thought the old SB was way better in terms of flavor and presentation, as well as more reasonbly priced vs the new space. I really don't care for multiple foams in my dishes nor a 30 min wait for cocktails due to manual ice chipping. The concepts of some of the dishes just doesn't seem to come out correctly on the plate at the new location. I believe the limited kitchen burners and small kitchen space was what brought the real talent and "wow" factor to the food at the old Highlands location. New location is just smoke and mirrors in my opinion.

Have you been to the new Squeaky Bean? What did you think? Post your thoughts below, or join the conversation already under way on the original review. And remember: We'll post a preview of the next review here tomorrow.


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Patricia Calhoun co-founded Westword in 1977; she’s been the editor ever since. She’s a regular on the weekly CPT12 roundtable Colorado Inside Out, played a real journalist in John Sayles’s Silver City, once interviewed President Bill Clinton while wearing flip-flops, and has been honored with numerous national awards for her columns and feature-writing.
Contact: Patricia Calhoun

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