Take Two...Denver's losing another big name to Chicago. James Mazzio, named one of Food & Wine's Best New Chefs in 1999 is reportedly pulling up stakes and leaving for the Windy City. The former top toque at 15 Degrees, Triana, and Chef Jam, Mazzio has recently worked up a new menu at Rezzo, a family-style Italian restaurant in Lafayette. No word on what he'll be doing in Chicago...First Chris Farnum, now Mazzio. Stop the insanity. Three's company...Frank Bonanno, owner of Mizuna and Luca D'Italia, is opening a new restaurant -- three of them, actually. He's taking over the Rhino Room's space, with Mark Huber (previously of Washington Park Grill). The multifaceted concept has a nine month-rollout with high-end Mexican eats at Milagro Taco Bar coming in mid March (think Rick Bayless but inexpensive). Harry's Chop House will open this summer with diners designing their own meal for an inclusive price. Select a protein (rib-eye, halibut, pork, etc.), starch, veggie, and four to five sauces-and voila, dinner. (Concept sounds strikingly similar to Go Fish Grille to us...). If all goes well, look for the Back Bar (still unnamed) to become a wine and tapas bar in about nine months. "I want these to be like the tapas I've had in Spain-almost like a sushi bar where you pick out your olives, cheese, jamon serrano and they're measured out on digital scales. You buy by the ounce," says Bonanno. All good things come to those who wait.
Enough already...As tired as we are of the low carb craze, Piscos' new no-carb cocktail menu still manages to sound refreshing. Look for "NO" (as in no carbs) to delineate which libations meet Atkins and South Beach standards: Green TeaNO, Berry NOlada, Egg NOg, Hot NOddy. OK, so the names are silly and the concept so last year, but if you're that die-hard, you deserve a drink. 1120 E. Sixth Ave., 303-777-8222. Table Talk is 5280's weekly free newsletter highlighting Denver's latest restaurant and dining news. To receive Table Talk and other 5280 newsletters before they're posted online, subscribe here.
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