Table Talk for September 4, 2007


September 5 2007, 10:00 PM
NEW: TAMBIEN HITS THE MARK In July when Jesse Morreale and Sean Yontz closed Sketch, a Cherry Creek North bistro that never quite caught on, they were already gearing up for their next venture. Three weeks later the duo reopened the space as Tambien, a casual Mexican cantina. The menu is a healthy mix of Mezcal and Chama, two of Morreale and Yontz's successful ventures. "Call it the best of both worlds," says Morreale. "Primarily what we wanted to do was make sure the selection and pricing was there—so in addition to all the Mexican favorites from Mezcal (including dollar tacos), there are things like more salads, and breakfast all day." The chips and salsa offers a trio of salsas—one from Mezcal, one from Chama, and a new one for Tambien. And, as you might expect, the margs are off the hook—especially the smooth, agave nectar-laced Especial. As for the menu, don't miss the grilled talapia fish tacos with red onion escabeche or the green-chile smothered Mexican hamburger. 250 Steele St., 303-333-1763. BEST BITES: SMASHBURGER
SmashBurger, a ketchup-red and mustard-yellow hamburger joint on Colorado Boulevard, is all about choices. The certified Black Angus steak patties come in one-third or one-half pound patties (or you can go with chicken), bun offerings include multigrain, egg, or spicy chipotle, and toppings range from the usual (ketchup) to the odd (fried egg). Then there are the sides: individual onion blossoms, fries, veggie frites, or a salad. For those shunning the bun, the restaurant offers chopped salads: you pick the greens, meat (yes a burger!), cheese, dressing, and toppings. We're of the mind that there's no such thing as too many ways to doctor up a burger, and SmashBurger gets it right—every time. 1120 S. Colorado Blvd., 303-757-4301, NEWS: STEUBEN'S GOES GREEN
Steuben's, a retro-cool American spot along 17th Avenue, is joining the ranks of The Kitchen, Sazza, and Panzano in environmental consciousness. The Uptown restaurant does a huge take-out business, and to combat excessive waste, owner Josh Wolkon recently turned to Boulder-based Eco-Products ( to help green up the place. Now Steuben's sends customers away with food packed in containers made from renewable sugarcane and cold beverage cups from renewable corn (both are designed to completely biodegrade in 45 to 60 days). The restaurant also switched to toilet paper and paper towel that's dye free and made from 100 percent recycled content. Bonus: Since most of the new products are more cost-effective than traditional products, there's no price hike to pass along to the customer. So that Cubano sandwich is still only gonna run you $9. 523 17th St., 303-830-1001,