[
{
"name": "Related Stories / Support Us Combo",
"component": "12017627",
"insertPoint": "4",
"requiredCountToDisplay": "6"
},
{
"name": "Air - Billboard - Inline Content",
"component": "12017623",
"insertPoint": "2/3",
"requiredCountToDisplay": "7"
},
{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "12017624",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "12017624",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "13027957",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
Thanawat Bates
Palace Arms at the Brown Palace
321 17th Street
303-297-3111
www.brownpalace.com/dining
This is part two of my interview with Thanawat Bates, exec chef of the Palace Arms at the Brown Palace. Part one of my interview with Bates ran yesterday.
Favorite restaurant in America: I have so many, and it changes drastically depending on what kind of mood I'm in and which part of the country I'm thinking about. There's seriously no way I can pick just one, but I can name a few of my top favorites: Coi, Aureole, Baume, Benu, Alinea and Per Se. All of those restaurants do everything so well, from the service to the quality of food, to how everything is prepared, to how the final dishes are presented.
