Kolache Cabin again rolling in dough on South Santa Fe

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Kolache Cabin.
It's been a wild ride since the Kolache Cabin rolled onto a vacant lot at Alameda and South Santa Fe Drive last month. The mobile food joint quickly found fans who'd been craving kolaches since the area's last major purveyor, Kolache Factory, closed a few years ago. But then last week, the Kolache Cabin itself disappeared.

See also: Kolache Cabin now serving up fast breakfast and lunch pastries on Santa Fe


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You'll go hog-wild for the barbecue sauce at Ragin' Hog

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Danielle Lirette
When I eat barbecue, I often skip the sauce so that the meat's smokiness can come through. But when I do squirt on sauce, I don't always want the sweet, thick version that's common in these parts. Colleen Van Tuyl, chef-owner of Ragin' Hog BBQ, understands this. "Colorado is a state of transplants," says this mom-turned-business owner, herself a transplant from Little Rock. "North Carolinians want something completely different than what people from Kansas City want."

See also: A closer look at Kings BBQ

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Oskar Blues helps the Lyons and Longmont communities with Can'd Aid Foundation

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Oskar Blues is about more than just canned beer.
Kiernan Maletsky's cover story, "Rock On," focuses on the town of Lyons and the music scene's efforts to recover from last fall's devastating floods. Oskar Blues has played an instrumental role -- not only in the economic growth of Lyons, but in the recovery efforts there and in Longmont. Here's a little more detail on what the brewing and restaurant company has done in addition to supporting the music community through financial assistance, events and venues.

See also: Photos: Planet Bluegrass before, during and after the worst flood in Colorado's history

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Udi's updates restaurant names at all locations

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Lori Midson
After doing business for twenty years under his first name, Udi Baron and his family sold Udi'sFoods (the gluten-free and granola portion of their bakery empire) earlier this year, and with it the name Udi's. The company held a contest to pick a new name for its cafes and bakeries, but instead selected three -- one for each of the food-service styles that operated under the Udi's banner. Although announced in April, they waited until this month to implement the changes.

See also: Udi's Foods chooses not one -- but three -- new names following nationwide "rename us" contest

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A Welcome Conference for restaurant managers would be welcome in Denver

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Danielle Lirette
Jeff Osaka helped bring chefs together -- should there be a front-of-the-house gathering, too?
At a recent dinner, the plates were being cleared when a utensil dropped and broth splattered all over my husband's shirt. The busser apologized but didn't offer to pay the dry-cleaning bill. Neither the server nor the general manager came over, so the matter ended there, with my husband blotting stains as best as he could. This blunder, on the heels of some service mishaps I've encountered lately, left me thinking about hospitality, which has been in the spotlight recently, thanks to last month's Welcome Conference in New York.

See also: Best Chef Ambassador 2013 -- Jeff Osaka

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Update: Oskar Blues Liquids and Solids to reopen for lunch today

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Oskar Blues Liquids and Solids was closed yesterday after noxious fumes sickened multiple employees during lunch service on Sunday. But management quickly found the source of the problem and is re-opening the Longmont restaurant today at 11 a.m. "Our first priority was the safety of our employees and guests," says Oskar Blues spokesman Chad Melis. "After that, we were able to fix the problem."

See also: Oskar Blues Liquids and Solids evacuated after employees sickened; restaurant remains closed


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Pizza and beer: A match made in heaven -- or somewhere lower?

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Danielle Lirette
An unbeatable combination at LowDown Brewery + Kitchen.
At LowDown Brewery + Kitchen, which I review this week, pizzas make up nearly half the food sales, which can easily be chalked up to the crisp crusts and creative toppings that executive chef Brendon Flood heaps upon them, everything from pulled pork to pickles and ground beef. But I had a hunch there was more to the attraction between beer and pizza, so I reached out to Pat Fahey, one of seven Master Cicerones in the world and content manager for the Cicerone Certification Program, which doles out what might be thought of as associate, master's and doctorate degrees to beer-loving professionals around the world.

See also: A closer look at LowDown Brewery + Kitchen

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How Gozo wound up in Colorado rather than California

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Danielle Lirette
The wood oven at Gozo.
After years in northern California, veteran restaurateur Frank Jolley IV had a choice to make: open a restaurant there, or find a new place to set up shop. "I was 50-50 Healdsburg or Denver," says Jolley, whose lengthy career includes everything from picking grapes in New Zealand to meeting Julia Child to stints at big-name restaurants such as Lespinasse, Citronelle and Bottega. In the end, he chose to open Gozo, his fifth venture, in the Mile High City with partner Dominic Valenti because "Denver offers so much -- music-wise, art-wise, event-wise," he says.

See also:
Gozo is a real hot spot -- in more ways than one

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Watching the World Cup with the American Outlaws at the British Bulldog

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British Bulldog's Facebook profile.
There's no room inside the British Bulldog by kickoff, but luckily for you, the party spills outside during the World Cup.

The British Bulldog may be the most American bar in Denver during the FIFA World Cup. Go to one its parties during a USA match through July, and prepare to be serenaded by multiple Bruce Springsteen songs, stand shoulder-to-shoulder in the sun and get an occasional drop of beer spilled on you.

You'll love every minute of it.

See also: Just in time for the World Cup, Brazilian Acaraje debuts in Denver

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El Chingon's construction woes are almost over, with a patio opening tomorrow

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Danielle Lirette
El Chingon's front patio will soon have a companion patio in back.
Even with experienced teams, it takes a while for a new restaurant to settle in. But right around the time chefs usually begin to catch their breath, the family behind El Chingon realized that they'd need to do it all over again -- soon. "Within the first three or four months ... [we] realized the location in Arvada was not fitting what we were doing," says David Lopez, who has shared the role of executive chef with his grandmother, Gloria Nunez, since the restaurant first opened in 2011. So when a space on Tennyson Street opened up, the family jumped at it. Hoping to renovate that space in six months or so, they chose not to renew their existing lease.

See also: Review -- El Chingon's rellenos have a soft landing on Tennyson Street

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