Kate Lacroix

​We've seen a number of the area's most successful food trucks cement permanent locations over the last year or so, inking deals on restaurant spaces that allow them to expand their mobile brands into fuller service (and often alcohol-supplemented) ventures. The latest to do so is Comida, a big, pink Boulder-based Mack owned by restaurant veteran Rayme Rossello.

More >>

The Sesame Seed

​Mei Liu had always been a home cook, but a few years ago, she made her first foray into a professional kitchen, starting a small Chinese restaurant with a group of friends in Austin, Texas.

Not long after, Mei, along with her daughter Grace, and son, Gary, drew up plans to start a food truck -- but before putting it into action, they decided they had to leave the Lone Star State.

More >>

Yo'Cheese

This is now the home of Yo'Cheese.

​Over the last few months, Ernie Brooks has been building out a small hut at Streets at SouthGlenn, preparing to open Yo'Cheese, a walk-up shop that would turn out gourmet grilled cheese and tomato soup.

More >>

Lori Midson

​
For every restaurant that closes, another one opens -- or multiplies. That's the case with Udi's Bread Cafe, which just opened downtown, making it the fourth Udi's Bread Cafe in the metro area. The high-ceilinging, bright and airy 2,800-square-foot space sits directly behind a substandard Quiznos, which recently saved itself from bankruptcy, but the chain's toasted subs are no match for the sandwiches at Udi's, which has always given good bread. We stopped by earlier this week to check out the new quarters and get a taste of what downtowners have to look forward to.

More >>

My Sweet Bakery

​Kelly McBride just opened My Sweet Bakery last April, selling her homemade pies, cakes, sticky buns and cookies, as well as coffee, out of a colorful storefront on 44th and Tennyson in the Berkeley neighborhood.

The California Culinary Institute alum quickly amassed a following, despite the construction mess that made reaching her stretch of the street difficult.

More >>

​There's not much Cajun food in the Mile High City, a lack that Johanna Cooke started lamenting after her husband, a native of Louisiana native, first made gumbo for her back when they were dating. Since then, Cooke, who has worked in the food industry since she was fifteen -- most recently at the now-defunct Novo Coffee by the Denver Art Museum -- has been perfecting Cajun recipes and dreaming of someday showcasing them at her own restaurant.

More >>

​Mercedes Mexican Restaurant is a home-grown chain that proliferated across the city, hawking $1.50 breakfast burritos, among other staples, from storefronts on University, Santa Fe and Sheridan.

More >>

​There are certain addresses that seem to be black holes, swallowing the life out of every business that moves into them. And 1100 13th Street on The Hill definitely fits the profile.

Over the past ten years, it's held everything from a Dairy Queen, which closed in 2006, to the 13th Street Cafe, to the Kaddy Shack. And late last year, it finally sucked the life out of Del Taco.

In an effort to break the curse, the owner of the property is now asking Boulder residents what should move into this spot next.

More >>

Morton's in the Tech Center closes its doors.

​Late last year, Tilman J. Fertitta, the restaurant mogul who owns Landry's -- and acquired McCormick and Schmick's in a hostile takeover last month -- announced his plans to pick up the national chain of Morton's steakhouses, noting that the restaurants comprise "one of the most recognizable and successful high-end steak brands in the world." He'd refresh the company, he said, and add new items to the menu.

He'd also close some locations.

More >>

The Hawt Dog & Sausage Eatery is on a roll in Cherry Creek.

​The new year got off to a fast start, with Pearl Street claiming another casualty: Ototo. And that was just the start of the closings. But while Mo's is no more on Broadway, Moe's now has one more store in Boulder. And several new pizza joints sliced off a piece of the dining market.

Here's our restaurant roll call for January:

More >>