Memories, Family and Garlic: The Saucy Noodle Looks Back at Fifty Years

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Saucy Noodle Facebook page

At the Saucy Noodle, the tablecloths are still checkered, the spaghetti and meatballs are still drenched in garlic-studded red sauce, and the same slogan is still emblazoned on the awning: "If you don't like garlic, go home." It was Sam Badis' motto when he opened the restaurant in Bonnie Brae back in 1964, and it continues under his granddaughter Erin Markham's ownership. "Our pasta, our pizza, things that were there in 1964 are still there, still true to the same recipes," Markham says. "So much has changed, yet there is so much that has stayed the same." The Noodle will be hosting a 50th anniversary celebration tomorrow, starting at 4:30 p.m.

See also: Nighthawks at the New Terminal Bar Should Remember to Toast the Old


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Range's Smoked Bacon Jam Flatbread Shows the Joys of Sweet, Savory and Salty

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Danielle Lirette
Flatbread at Range.
Smart people spend lots of time studying what makes us eat too much. The scientific reason has to do with the complex ways that salty, fatty and sweet foods woo our brains into wanting more. But there's a simple reason, too: their yum factor. If one characteristic -- just plain salty, just plain sweet, etc. -- is enough to wreak havoc on our willpower, imagine what happens when you combine all three. But I didn't have to imagine: I lived it when I ate the smoked bacon jam flatbread at Range. Smoky bits of bacon in a sweet, spreadable form, drizzled over mozzarella-covered dough? Yes, please.

See also:
Range Brings a Taste of the Mild, Wild West to Downtown Denver

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Colorado Proud Lunch Highlights State Agriculture, Including Fields to Plate Beets

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Mark Antonation
Beets grown near Durango from Fields to Plate Produce.
Who knew there was a vineyard producing wine grapes in Burlington, that some of the state's best Pueblo green chiles come from Colorado Springs, or that sweet and earthy beets grow at 7,600 feet just outside of Durango? Colorado Proud -- the marketing branch of the Colorado Division of Agriculture -- has been highlighting these products and more all month with its Choose Colorado tour, which gathered produce from seventeen stops in eleven cities across the state, culminating in a lunch at the History Colorado Center attended by Governor John Hickenlooper and Colorado Commissioner of Agriculture John Salazar.

See also: Colorado Proud Celebrates This State's Produce and Products in August

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Six Tidbits About Dining in Denver Collected Over 100 Reviews

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Being a restaurant critic is a bit like being a colander. Every time I enter a restaurant, I'm filling myself up, both literally and figuratively, with thoughts about everything from how the sauce tasted to lighting and noise levels to whether or not the server knew his stuff. When it's time to write, I pour out all my observations and experiences and wait to see what drains away. What's left is where the story is, in the moments that are memorable and noteworthy enough to characterize a restaurant.

So as the countdown to my 100th review continues, I've pulled out a different colander, an industrial-sized one that's big enough to strain out the week-in, week-out details. The list that follows is some of what's left in the bowl after two years of professional eating.

See also: Ten Ways the Denver Restaurant Scene Has Changed Over 100 Reviews

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Ten Ways the Denver Restaurant Scene Has Changed Over 100 Reviews

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Mark Manger
The kitchen at The Kitchen Denver, subject of Gretchen Kurtz's first review.
When you hit a hundred, it's time to celebrate. And while I'm far from getting my picture on a Smucker's Jar on the Today Show, I'm closing in on a milestone of another sort: my hundredth review here. It won't be published for a few more weeks, but in the meantime, I'll be chiming in with thoughts on what it's like to hit the century mark as Westword's restaurant critic.

If we were having a party, someone would pull out home movies and framed pictures of the early years, and we'd gawk at funny collars and hairstyles. Instead, I'm offering a snapshot of what Denver's food scene looked like when I started two years ago...

See also
: New Cafe critic Gretchen Kurtz dishes up a few words about her philosophy

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Dallying at delis: A Second Helping of Cafe Society, August 11-15

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Jay Thomas serves Robin Williams at the New York Deli in Mork & Mindy.
This week in Cafe Society, while Cafe critic Gretchen Kurtz took a well-deserved vacation, Kristin Pazulski reported on the efforts of Josh Pollack, owner of the new Rosenberg's Bagels & Delicatessen, to make a perfect bagel. For Chef and Tell, Mark Antonation spoke with Al and Tory Belsky, founders of the New York Deli News, about that restaurant's 25th anniversary this summer. But the local deli that got the most attention was one that closed back in 1999: The New York Deli, whose exterior had played a supporting role on Mork & Mindy, the TV show that was Robin Williams's breakout vehicle. Today the building at 1117 Pearl Street that housed the New York Deli is home to Hapa Sushi.

See also: Conquering Stage Fright at the New York Deli News

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Santiago's Now Open Again on Federal

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Mark Antonation
Breakfast burritos are once again available at this Santiago's.
It's been a long summer for northside fans of breakfast burritos; they've had to drive an extra mile or two to get their fix. But now the Santiago's at 2505 Federal Boulevard has finally re-opened, and that means the cars will start lining up early tomorrow morning.

See also: At Santiago's, even green is orange on Broncos Sunday

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Updated: Gallo di Nero Will Crow No More on Bannock Street

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We have a new candidate for the worst black hole in Denver: 1135 Bannock Street. That address just swallowed up Gallo Di Nero, which had emerged from the ashes of Fired Up, a restaurant that repositioned itself after an electrical fire.

See also:
Best Dinner Under $10 -- Gallo di Nero

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Josh Pollack Is on a Roll With Rosenberg's Bagels & Delicatessen

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Danielle Lirette
Owner Josh Pollack makes bagels in the kitchen. Check out more photos from Rosenberg's Bagels & Delicatessen.
Rosenberg's Bagels & Delicatessen
725 East 26th Avenue
720-440-9880
rosenbergsbagels.com

To make the perfect bagel, you need three key components: a great recipe, a flexible process managed by a knowledgeable bagel maker, and New York water, says Josh Pollack. That's a very specific formula, but it seems accurate -- at least judging from the customers who wait in winding lines at Rosenberg's Bagels & Delicatessen. Last month, sixty people rushed over after the Facebook announcement that Pollack's place was finally open: Denver has been waiting a long time for a good bagel.

See also:
Behind the Scenes at Rosenberg's Bagels & Delicatessen


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Thank God It's Not Still Fridays at Union Station

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Danielle Lirette
Inside the Kitchen Next Door Glendale.
In her recent review of The Kitchen Next Door Glendale, Gretchen Kurtz compares the homegrown restaurant group to the decades-old phenomenon of TGI Fridays -- not because of the quality of the food, but because of how well the Next Door concept captures the community. "As I downed a stiff margarita and snacked on kale chips at the six-month-old Kitchen Next Door Glendale," she writes, "I saw two concepts with the same DNA, both trying to create a hip environment where folks could connect over drinks and grab a meal."

There's another reason to compare the two, though: Location, location, location.

See also: Is the Kitchen Next Door Glendale the Next Big Thing?

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