Mike Peshek Lou’s Food Bar 1851 West 38th Avenue 303-458-0336 www.lousfoodbar “See the spaghetti and meatballs?” asks Mike Peshek, pointing to a vat of fat orbs glossed with an herby tomato sauce. “That’s one of our favorite dishes — and one of our most popular staff meals.” A dishwasher, who’s…
There are plenty of places to get your holiday trimmings, but the Whole Foods stores smooth over their Whole Paycheck nickname by serving above-average complimentary samples of holiday fare before they empty our wallets. The Capitol Hill store is doing free samples every Wednesday from 5 to 7 p.m., and…
Fans of Voodoo Doughnuts would be very thankful if the Portland, Oregon-based chain opened an outlet here — and recent rumors suggest one could be coming our way. Not fast enough to satisfy Brains76, though:…
Quiznos, a national sandwich chain, whose corporate headquarters (and one of its dwindling sub shops) are located at 1001 17th Street, is about to get some stiff competition when Udi’s Bread Cafe, bread baron Udi Bar-on’s tribute to loaves, opens directly behind the sandwich chain early next year…
Since Drew Shader took over the Atomic Cowboy in 2004, it’s evolved — with the help of his wife, Ashleigh — into five different concepts. The bar is front and center, but it houses two restaurants — Denver Biscuit Company and Fat Sully’s — and serves as the commissary kitchen…
The biggest misconception about a vegetarian diet is probably that it consists of salad, salad and more salad. And although these Veggie Girl posts have showcased the wide range of dishes available to vegetarians, the truth is that when you stop eating meat, your tastebuds can change — and you…
Over the years, there have been a number of people who’ve made an impression on me with regard to food. One of them is my old boss, close friend and head brewer at Great Divide Brewing, Taylor Rees. Back in the day, he’d painfully watch me throw away my hard-earned…
Did you hear what happened to the Energizer Bunny? He got arrested for assault and battery. Despite the fact that this week is all about turkey, the eye-rolling Thumper jokes were running rampant at this bar that serves a hearty rabbit cassoulet. Can you guess where I’m eating? Special bonus:…
Having just put down a three-pound peanut-butter-bacon cheeseburger, my hands still covered in peanut butter, I stared at just less than a pound of fries, amazed at how much I hated the curly bastards and how slowly I was consuming them…
It’s been a wild ride for Wild Catch, the new fishhouse that saw its chef/partner and most of its staff (above) walk out this weekend, leaving the place high and dry. Justin Brunson, an owner of Masterpiece Deli who joined with Taste owner Daniel Kulhman on the restaurant, told Lori…
So I’ll be in town for the weekend,” Jeff told me. “Pick a restaurant.” It should have been a simple task — there are dozens of joints in this town that would work well for a collegial catch-up — but Jeff is one of my oldest friends. And though food…
“Literally, I’d never heard of any of these charges until I read your story,” says Daniel Kuhlman, the owner of Wild Catch, which abruptly shuttered on Saturday, when co-owner/chef Justin Brunson, along with his staff, walked out the door following a meeting the day before between Brunson and Kuhlman that…
Rob and I had been talking about Wild Catch since it opened this summer, our anticipation building with every friend we ran into who raved about the place. “The food’s damn near perfect,” one promised. “Best restaurant in Denver right now,” said another. We were waiting. Or, more specifically, I…
When Peter Roper was a program manager in the environmental center at the University of Colorado, Boulder, he spent a lot time working on bikes. “He developed a lot of amazing programs up there related to bicycles,” explains Jessica Caouette, his business partner and lifelong friend. “He created the bike…
District Meats, insists Charlie Palmer, is not a steakhouse. It is, however, a meat-centric fortress of flesh, where, says Palmer, a New York-based chef and restaurateur who’s unleashed an empire of restaurants across the country, “people can explore different and unusual cuts of meat — pork, beef and lamb –…
Woof. You know the world has gone to the dogs when there’s nearly as many hounds as there are patrons, which was the scene the other night at this lively beer-centric venue. Can you guess where I’m drinking? Special bonus: Anyone who gives the first correct answer to the week’s…
At a release party this weekend for the Denver County Fair’s cookbook, Andrew Novick, the fair’s new entertainment director (who hosted the X-Treme Pancake Breakfast at the inaugural fair last summer), served up his own creation: Thanksgiving on a Stick. In case you missed the party, the book is available…
No one’s saying you have to go meatless just because it’s Monday — but as incentive to join the growing movement, every week we’re offering an animal-free recipe. Seitan is a wheat protein with a meatier texture than some of its meat-replacement cousins (such as tofu); it’s also absorbent, so…
“This is not how I wanted it to go down,” admits Justin Brunson. But he had a premonition it would. Several weeks ago, Brunson, the sandwich earl behind Masterpiece Deli and the opening executive chef/co-owner of Wild Catch, the sustainable seafood restaurant that he opened in late August with partner…
Cafe Society served up five Guess where contests last week, ranging from the bread at Coohills, which just opened at the start of the month, to a sandwich at the Porch, to craft-brewed beer and a cone of fries. For correctly identifying them as coming from Mannekin Frites, Jill5009 wins…
In honor of Steak ‘n Shake finally opening an outpost in metro Denver, Laura Shunk revisited her list of Denver’s best hamburgers, and added a few more to come up with “Denver’s ten best burgers.” And predictably, some critics pounded this list flatter than a patty at My Brother’s Bar:…
Two years ago, I was sitting at the bar at Highland Tavern, the purpose of which was not to eat, but to drink. But when a bartender handed over a menu, I was intrigued. It was anything but your standard issue bar board. Rather, the menu was full of food…
