Denver got a fast-casual version of Boulder’s popular Pizzeria Locale in May, and Gretchen Kurtz put the concept to the test in her Pizzeria Locale review this week. For Chef and Tell, Lori Midson spoke with Crickett Burns, who left Squeaky Bean to head the kitchen at Truffle Table. And…
After nearly four months of construction, Aviano Coffee is finally pouring again in Cherry Creek. Back in January, Aviano had to move — quickly — to a new home at 244 Detroit Street; it closed in May for major renovation work. And while not yet fully operational, Aviano launched its…
What defines an essential restaurant? Several opinionated friends and I were recently discussing that topic during dinner at a trendy newcomer that’s amassed a flurry of flattery since opening its doors. It’s a restaurant-of-the-moment, but will it still be relevant in six months? Will the crowds continue to jam the…
Like its Boulder counterparts — Southern Sun, Mountain Sun, and Under The Sun — Vine Street is a Denver staple and beer Elysium. And its appeal isn’t dominated by the season: step in in the fall or winter, and you’ll find a cozy place to linger; stop by in the…
Whoever would’ve guessed that Pizzeria Locale’s Neapolitan pie might get upstaged by … pudding? The butterscotch budino layered with chocolate ganache, caramel and whipped cream has surprised even co-owner Lachlan Patterson by how well it’s selling at the Denver outpost, which I review this week, especially since it’s not visible…
Seven Denver-based food trucks, including Quiero Arepas, Pink Tank, Orange Crunch, Hey PB&J, Big Kiwi’s Gourmet Eats, El Toro the Tot and Street Eats 5280, are getting their fifteen minutes of fame this week and next as filming crews from Eat St., a meals-on-wheels show hosted by James Cunningham that…
If you’re a Baltimore Ravens fan, it’s likely that that your mood was nothing short of crabby after the Broncos completely crushed the defending Super Bowl champions in last night’s season opener. But the Ravens weren’t the only ones to crack under pressure. My crab legs did the same thing,…
Republican lawmaker Lori Saine will never be a restaurant critic….or a diplomat. On Wednesday, she showed up at a meeting of the Colorado Legislature’s poverty task force with a box of Popeye’s fried chicken — reportedly a “silent protest” of the uproar after Senator Vicki Marble of Fort Collins told…
While some pizza fans are still debating what makes a good Chicago-style, deep-dish pie — and whether it’s even possible to get one in the Mile High City — others have moved on to the Neopolitan pizza at Denver’s Pizzeria Locale, which Gretchen Kurtz reviews this week. The original Pizzeria…
On Sunday, September 22, DISH will dish out food and drinks from dozens of Cafe Society’s favorite restaurants and trucks, as well as Best of Denver readers’ winners, in the Sculpture Park at the Denver Performing Arts Complex. Interstate Kitchen & Bar will park in the park for the afternoon,…
Ever since the rumor was confirmed that Voodoo Doughnuts will open its first location outside of Oregon at 1520 East Colfax Avenue, the chain’s owners have been inundated with questions about when. Although weary to give an exact date, co-owner Tres Shannon says they hope to be open around Thanksgiving…
On Sunday, September 22, DISH will dish out food and drinks from dozens of Cafe Society’s favorite restaurants and trucks, as well as Best of Denver readers’ winners, in the Sculpture Park at the Denver Performing Arts Complex. Among those serving samples: Azucar Bakery. See also: Dishes of DISH: Williams…
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market’s choicest ingredients home with them and cook up a feast. “It’s back to school…
Had this been dinner rather than a kickoff to dinner, I still would have been blissfully happy, but as it turned out, this was just the excellent prelude to a wonderful meal that followed. Can you guess where I’m eating? Special bonus: Anyone who gives the first correct answer to…
Crickett Burns The Truffle Table 2556 15th Street 303-455-9463 truffletable.com This is part two of my interview with Crickett Burns, chef of the Truffle Table; part one of our chat ran yesterday. Most noteworthy meal you’ve ever eaten: When my family and I were in Denmark for a long stay,…
Last week’s episode of Top Chef Masters ended in a nail-biter for Denver fans — and Work Options for Women, the charity for which chef/contestant Jennifer Jasinski is competing. At the end of the August 28 installment, Jasinski and chef Sue Zemanick were both kicked off the show after the…
Do you have to be in the Windy City to get real Chicago-style, deep-dish pizza? Or can you find an excellent approximation in Cherry Creek, at an outlet of a California-based chain whose chef/co-owner, Patxi Azpiroz, was living in San Francisco when he decided to create a great deep-dish pie…
At the risk of sounding crass, I’m going to start this review in a place that gets no air time in 99.9 percent of food coverage: the bathroom. (I’m going somewhere with this, I promise.) I bring up the bathroom in Denver’s Pizzeria Locale not just because it’s spotless, as…
On Sunday, September 22, DISH will dish out food and drinks from dozens of Cafe Society’s favorite restaurants and trucks, as well as Best of Denver readers’ winners, in the Sculpture Park at the Denver Performing Arts Complex. Williams & Graham, our pick for Best Contemporary Cocktail Bar in 2012,…
When a chef wants cheese (or any other food product for that matter), there’s one man to whom they turn: Nicholas Farrell, a former chef who’s spent the past nine years as a sales rep for Italco Food Products, four of which have also been devoted to managing a wholly…
“Hapa” is “a Hawaiian term that describes a harmonious blend of Asian and American cultures,” according to the Hapa Sushi menu. And this homegrown, four-restaurant chain is devoted to making moving between those cultures easy — and delicious. Those unfamiliar with sushi will find Hapa a comforting jumping-off point, with…
“I started making charcuterie in 1980 while training under a master chef, and it fascinated me so much that I just never stopped,” says Brian Polycyn,” chef and author of Salumi: The Craft of Italian Dry Curing and the James Beard Award-nominated book Charcuterie: The Craft of Salting, Smoking and…
