“Clear Thinking,” this week’s cover story on Spring44, details the rise of vodka — a rise due, in part, to the spirit’s lack of flavor: Because it tastes like nothing, it’s easy to mix with everything. How, then, do you evaluate vodka for taste? And furthermore, don’t all vodkas taste…
While we’re stoked to sample what seems like millions of beers at the Great American Beer Festival, it’s possible that we’re actually more excited to see what Denver area restaurants and bars trot out on taplines next week. This event brings in beer geeks from all over the world, and…
Denver will be swimming in beer for the rest of the month.This weekend kicks off the week-long Denver Beer Fest — which happens to overlap with the four-day-long Great American Beer Festival next weekend. We plan to drink our share of pale ales, lagers, pilsners and stouts over the coming…
Vodka has been the most popular spirit in America since the 1970s, and there’s no sign of it slowing down. As outlined in “Clear Thinking,” this week’s cover story about Spring44, vodka’s popularity keeps growing year after year, expanding into a market now worth billions of dollars. Part of that…
When it opened three years ago under chef Olav Peterson, Bistro One had more highbrow aspirations — but under chef-owner Alex Waters and his wife, Diane, it’s evolved into a neighborhood joint with a menu of French comfort food and a crowd of regulars who like to spend lazy evenings…
Vodka’s rise to popularity wasn’t just a matter of taste. As outlined in “Clear Thinking,” this week’s cover story, brilliant marketing also had a lot to do with the spirit’s growth. And that marketing included placements in both movies and television shows — sometimes purchased, sometimes just lucky. Here are…
Spring 44’s vodka and gin — the subject of this week’s cover story, “Clear Thinking” — is made with water that comes from a pristine spring in a secluded forest in Buckhorn Canyon, up at 9044 feet…
For this week’s review, I visited El Olvido, a five-month-old restaurant on South Broadway that owner Jorge Pingarron calls “Mexican, but not Mexican.” By that he means not Colorado Mexican, because his place specializes in dishes from regions of Mexico not widely represented in Denver, including Jalisco’s carne en su…
We’re always on the look out for ways to stuff ourselves as cheaply as possible, and a spot that just opened on the corner of 38th and Clay, just two doors down from Buchi Cafe Cubano, may take the prize for the least expensive meal in the city — most…
The first sip of water creates a cold rush. It races across your palate and down your throat, dropping to your stomach, and then seems to shoot straight out into your veins, which carry it down your arms and legs all the way to your fingertips and toes. The water…
The fantastic carne en su jugo at El Olvido made me hungry for another stew native to Jalisco: birria. This dish boasts a savory red broth, thick with fat and imbued with the heat and earthiness of dried peppers. Right before serving, the cook plunks hunks of meat — lamb,…
Carne en su jugo starts with the broth. Traditionally, it’s made by slowly boiling a cow’s head, though that practice is fading even in Jalisco, the original home of the dish — whose name translates literally as “meat in its juices.” Today, cooks in that part of Mexico often use…
In a town full of Mexican restaurants that serve enchiladas, tacos and green chile-smothered burritos, Jorge Pingarron was certain about one thing: He wanted to open something different…
We’re always excited to see what Scott and Todd Leopold, the brothers behind Denver’s Leopold Bros. Distillery have dreamed up for their next project. Between special barrels of whiskey for restaurants like Vesta Dipping Grill, fruit liqueurs and fruit whiskeys, absinthe and gin, we’ve never had a Leopold Bros. spirit…
When Kimbal Musk and Hugo Matheson opened their newest restaurant, Boulder’s Kitchen [Next Door], earlier this year, Musk was clear that the new space is about expanding the farm-to-table concept, which the flagship Kitchen pioneered, into something everyone can take part in: “We think that everyone would choose farm-to-table if…
“To be honest, I wouldn’t order that,” confided our server as we pondered Table 6’s menu out loud and stuck, briefly, on the restaurant’s take on the cultish McRib sandwich. “It’s good, but it’s not one of my favorites.” She suggested, instead, a beef tartare with a deep-fried egg yolk…
In this week’s review of Country Time BBQ, I didn’t have much to complain about. But I did lament that I couldn’t try the peach cobbler because co-owner Jennifer Barkers only makes it on Thursdays and then sells it through the weekend. That was remedied after my review went to…
Earlier this week, Fortune named Chipotle one of the country’s fastest growing companies, noting that the Denver-based burrito chain, which raked in $2 billion in revenue between June of last year and June of this year, grew 23 percent in the process. Not bad, considering it’s fast food (okay, fast-casual)…
There’s been a lot of commotion in downtown Denver restaurants over the past few weeks. First, a flash fire at Rock Bottom shut down two blocks of the city, and now, another fire forced Larimer Square’s Tamayo to close for lunch. The details of this fire are far less dramatic…
Last November, Food Network personality Guy Fieri rolled into town with a camera crew, making pit stops at Tocabe, Bang! and The Sink in Boulder, where he joked with staffs and sampled dishes for the show Diners, Drive-Ins and Dives. Nearly a year later, those episodes are finally airing: Tocabe…
Golden’s restaurant scene may be fairly diverse, but until recently, there was a gaping hole: no pho. Now, though, instead of traveling to Federal Boulevard to get a fix of brothy noodles, denizens of this western enclave can hit Pho Golden, Golden’s first pho restaurant, which opened in a strip…
Lawrence Barkers works the pits in the parking lot that front his restaurant, Country Time BBQ, every day. And as a result, even when the pits aren’t going, the smell of that smoke infiltrates the air, the shack, your car’s interior and, best of all, the food at Country Time,…
