The week in Cafe Society bloggery: Stupid lawsuits, shuttered restaurants, Biker Jim's new restaurant, Food & Wine Classic highlights, Chipotle bats 1,000 and Morton's Bob Wiltshire maligns molecular gastronomy

Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Our favorite table scraps of the week from the Cafe Society blog:

1. Holy hot dog! After more than a year of searching for a freestanding restaurant to augment his fleet of carts, Biker Jim, aka gourmet wiener hustler, finally signed a lease on a build-out space at 2145 Larimer Street. What's he most excited about? A damn deep-fryer -- his first.

2. While Jim squeals his motorcycle down Larimer Street, Chad Clevenger, who operates the Porker Cart across from Jim's hot dog cart at 17th and California, announced earlier this week that he was closing Mel's Bar and Grill, the south suburban restaurant that he inherited from Mel Master, this Saturday after service. "I'm definitely looking for investors, and I'd love to do a restaurant downtown where I can cook good food -- my food -- things like halibut cheeks and pork cheeks and whatever the hell else I feel like cooking," said Clevenger.

3. Meanwhile, Chipotle Mexican Grill, the homegrown big-ass burrito chain that launched its first store more than 15 years ago at 1644 East Evans, just expanded its ever-growing empire by unveiling its 1,000th restaurant in Flower Mound, Texas. There's a lot of musical fruit floating out there, folks.

4. Frivolous lawsuits, too, apparently, like the one all about the butt hole burger, in which the creative geniuses behind Jack in the Box produced an ad that poked fun at Carl's Jr. -- namely their source of "anus" beef. A judge, not surprisingly, gave credence to the people when he suggested that most of us aren't so stoopid that we'd miss the "g" in Angus -- as in Angus beef, y'all.

5. There wasn't much Angus in Aspen last weekend during the Food & Wine Classic, but there was a whole lot of pork, red-carpet chef celebrities, cooking demonstrations, wine tastings, cheese, all-night parties and tight asses.

6. There was also a culinary lab's worth of molecular gastronomy going on at the Classic, a movement that Bob Wiltshire, executive chef of Morton's LoDo, likely wouldn't have approved of, given his distaste for foamers, which he discusses in this week's Chef and Tell interview.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Westword community and help support independent local journalism in Denver.


Join the Westword community and help support independent local journalism in Denver.