Could Korean be the next fast-casual concept in Denver — and beyond? Quite possibly, especially if it’s Bop & Gogi, which, like Chipotle and a whole slew of other quick — but not fast-food — cuisine concepts, is the kind of joint that ballyhoos good grub, at affordable prices, in…
The writing was on the wall, says Joe Freemond, the soon-to-be-former executive chef of Cellar Wine Bar, which lost three of its kitchen staffers last week — Freemond included — after what the chef describes as a “long list of problems” that the owners, including Brian Delgado, refused to address…
Denver has no shortage of places serving up delicious, locally brewed beers with solid food offerings — and the venerable, revamped Wazee Supper Club is one of them. The beer list is as big as (if not bigger than) the food menu, which features your typical bar offerings — burgers,…
It’s a tricky time for plan-ahead, chain-dining daters. They have six weeks to figure out where to make Valentine’s Day reservations, and despite the fact that dining out on February 14 is way more hassle than it’s worth (big waits even with reservations, crowded dining rooms, flustered staff, long ticket…
To the Hopi, Gretchen Kurtz writes, kachinas are spirit-beings associated with rain, corn, animals and other elements critical to life in the desert. Not that you’d grasp this from the splashy Southwestern restaurant of the same name that opened in the Westin Westminster in September. According to the menu, kachinas…
I went here to get my fried chicken fix, but it turns out that Monday is two-for-one burger day, so I got two of those instead (one for me; one for the guy on the corner). It’s a beast of a burger, but its size isn’t the only thing that…
If you’re Mark DeNittis, you don’t wallow in pig shit when the USDA pulls the pork from underneath your livelihood. Instead, you pick yourself up, eat a sausage or ten (and porchetta, to boot) and map out a future that brings you back to what you love most: the classroom…
Gather, a new community lounge and cafe, opened today at 1062 Delaware Street. The concept comes from ChoLon’s Lon Symensma — whom we picked as best chef in 2012 — and ChoLon partner Jim Deters, who opened Galvanize, a 30,000 square-foot collaborative workplace in the same historic Rocky Mountain Bank…
In her recent review of Ace, Gretchen Kurtz noted that the four-month-old restaurant was a work in progress, and that owners Josh and Jen Wolkon and executive chef Brandon Biederman would soon introduce a revised menu, one that increased the number of tried-and-true dishes — including the Brussels sprouts and…
Oh, pho the love of noodles! Denver’s culinary landscape, as several industry insiders noted in my comprehensive trend piece that ran a few weeks ago, is stamped — liberally — with pho cafes, and now, as we start the New Year, there’s yet another new pho parlor, which, if the…
Cafe Society served up a half-dozen Guess Where? posts over the holidays, including everything from a yet-to-be-identified plate of banana bread French toast from a suburban breakfast and lunch joint, to a handful of liquid assets — a super-sugary cocktail named after an emoticon from Tom’s Urban 24 and a…
Many of us made New Year’s resolutions to eat healthier, more nutritious food — but at this time of the year, the most appealing foods are often the stick-to-your-ribs kind that provide fuel to power through the colder weather. But this baked pasta is the best of both worlds: nutritious…
Six months after the city first slapped the First Avenue Hotel with notices to vacate because the structure was unsound, and five months after a Board of Appeals hearing determined that owner Jesse Morreale could reopen the two restaurants in the building — Sketch and El Diablo — while he…
It’s a new year, and so a clean plate for all food nerds is in order. We can forget the memories of past food flubs and start this year fresher than a bowl of baby spinach (triple washed, of course.) I’ve been studying other food forecasts for 2013 — including…
We had our mouths full in 2012 — so full, in fact, that we’re still chewing on the culinary headlines that made news over the last twelve months. We witnessed the demise of a restaurant that had survived more than sixty years; applauded the soaring resurrection of another; dropped our…
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…
Finding feijoada in this city is no easy task. The national dish of Brazil, a thick, inky South American stew — almost like a cassoulet — stocked with black beans, garlic, sausage and other animal flesh, is available at Cafe Brazil, and, once a week, on Saturday, you could also…
When it comes to breakfast, I’m an eggs Benedict kind of girl, but every once in a while, I’ll expand my repertoire, which I did at this suburban breakfast and lunch cafe, forgoing my usual order for a plate of banana bread French toast festooned with fresh strawberries. Can you…
Yes, that’s the entrance to El Diablo, the Mexican restaurant in the First Avenue Hotel, which has been slapped with a notice to vacate…again. The note went up early this morning, and although it says that the building is structurally unsound and must be vacated immediately, owner Jesse Morreale promises…
Last year Highland’s Garden Cafe took a three-month hiatus that worked so well, it’s about to take another “long winter’s nap,” says owner Pat Perry. The twenty-year-old Highland restaurant will be open through Saturday, January 5 — which happens to be Perry’s 64th birthday — and then will close until…
Lance Barto left Central Bistro & Bar, the six-month-old restaurant he helped create, “on good terms,” says Isiah Salazar, Central’s owner, who decided to let Barto go on New Year’s Eve — right before Barto cooked for a full house. But even if Barto’s departure was amicable, diners aren’t feeling…
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magicians to restaurant brokers and PR consultants, from brewers and grape gurus to realtors…
