Blake Edmunds and his kitchen just rolled out several new dishes at Señor Bear; they’re adapting the three-month-old restaurant’s offerings for the season, and also for the neighborhood’s tastes.

It’s been thirteen years since the first Kitchen opened on the west end of Pearl Street in Boulder, where it quickly became a regional bastion for farm-to-table fare and launched a restaurant group that today has outlets across the country. In August, that group opened Hedge Row in Cherry Creek. Overseeing the menu there and at the Kitchen is Meg Grace Larcom.

In the four years since Shauna Lott Harman launched Long I Pie, the business has gone through a number of iterations. Today, it’s operating out of a tiny kitchen at Fort Greene in Globeville.

In our Chef and Tell interview with Dave Hadley, we covered the chef’s plans to bring progressive Indian food to Denver, how winning an episode of Chopped impacted his career, and his plans to head to Thailand to work with Gaggan Anand, arguably the most influential Indian chef on the…

Dave Hadley made a splash earlier this year when he went on Chopped and, drawing from the southern Indian cooking he’d grown up eating, bested his East Coast competitors. Now Hadley has set his sights on bringing what he calls progressive Indian cuisine to Denver.

Bremen’s Wine & Tap opened its doors in Lower Highland just over two months ago, but it’s already facing a big change: Matt Selby, the restaurant’s opening chef, is no longer in the kitchen. In an email, Selby chalked the split up to a cash shortfall following a slower-than-projected opening…

After taking control of the kitchen at the Nickel on July 1, Russell Stippich rolled out his first menu at the start of the month, one that pays homage to American classics and draws inspiration from the culinary memories of his kitchen In this interview, Stippich talks about the difference between American and New American cuisine, how hospitality impacts the back of the house, and the Mexican beer that’s always in his fridge.

When the Way Back team first announced they were planning to open Wayward at 1610 Little Raven Street in the joint space that formerly housed Zengo and La Güera, they promised a restaurant that would hew to the ethos of local and sustainable sourcing they’d established at their first restaurant, tweaked for…

Chris Starkus, the sustainability-focused Urban Farmer chef, shares photos of his home garden, chicken coop and bees.

A fourth Urban Farmer opened in the Oxford Hotel August 13. Helming the burners is Chris Starkus, who moved here from the Portland flagship. Starkus got his start cooking in Las Vegas fine-dining restaurants under Wolfgang Puck and Alex Stratta before decamping with his family for a friendlier, Pacific Northwest lifestyle. In this interview, Starkus talks about seizing on sustainable sourcing, nursing an obsession with beekeeping, and gaining the “Farmer 15” thanks to a particular late-night snack.

Chef Matt Selby is in charge of the kitchen at Bremen’s Wine & Tap. See what he keeps in his fridge at home.

When Annie Stookesberry created the Instagram account 5280_eats nearly three years ago, she saw it as nothing more than a creative outlet for her interest in Denver’s restaurants. “I found myself posting photos of food on my personal Instagram account, and thought, I should do this anonymously,” she says. “I…

Chef Matt Selby has a long culinary resume in Denver. For fifteen years, he helmed the culinary ship at Secret Sauce, rising to prominence with the whimsical, bold cooking that anchors Vesta and its younger siblings, Steuben’s and Ace. Now he’s landed at Bremen’s Wine & Tap, a casual neighborhood joint that opened at 2005 West 32nd Avenue in June.

Hickory & Ash’s Ryan Taylor told us all about growing up as the son of a famous chef in his Chef and Tell interview. Now take a visual tour of his life at work and at home, including what he eats while he’s studying, his go-to home-cooked meal and what’s in his fridge.

Ryan Taylor now heads the kitchen at Hickory & Ash; here he talks about how he overcame being a picky eater, the hot sauce he can’t live without, and why the Kevin Taylor Restaurant Group is headed in a more casual direction.

Few people have had more of an impact on Denver’s current dining scene than Frank Bonanno. The New Jersey native and his wife, Jacqueline, own and operate ten establishments in this city: Mizuna, Luca, Bones and Vesper Lounge in Capitol Hill; Osteria Marco, the Green Russell, Russell’s Smokehouse and Wednesday’s Pie in Larimer Square; Salt & Grinder in Highland; and, as of July 17, French 75 downtown.

Rum might be an island spirit, but Ryan Max Riley, who grew up in Colorado, was convinced it fit well in this state, so he built the Ski Bum Rum distillery in a Golden office park, where he began turning out silver rum, spiced rum and coconut rum in May 2016. Riley went for woodsy notes in his rum, hoping to capture the essence of the Colorado outdoors that had been such a formative part of his childhood.

When Slow Food Nations descended on Denver, the international organization brought with it nationally known power players in the sustainable food movement who convened seminars to share knowledge and inspire food lovers across geographical regions. But the festival and its many events also gave Denverites a unique perspective on agriculture…