12:00 pm, Jan 10, 2011
Five months ago, Pasta Pasta Pasta relocated from its hard-to-find location at 278 Fillmore St. (now home to the cheerful So Perfect Eats) to the middle of Fillmore Plaza. The polished eatery, which has been a Cherry Creek lunch staple since it opened more than 25 years ago, still serves the same fare: a small selection of fresh salads, sandwiches, pasta dishes, and ever-changing specials. Most...
4:10 pm, Jan 7, 2011
Earlier this week, I ran into Frank Bonanno, and he informed me that Wednesday's Pie—his one-day-a-week pie shop—is in hot water with Village Inn.As it turns out, the mega-chain has a promotion (called Pie Rush Wednesday) where guests dining on that day receive a free slice with any purchase. Apparently the corporation is concerned its customers might confuse the promotion with Bonanno's teensy-...
12:00 pm, Jan 6, 2011
Often, my favorite meal is one that brings flavors and textures together in small bites. Thus, I was thrilled to discover Sienna Wine Bar & Small Plates, which opened in Congress Park last June. The cozy spot serves a diverse menu of small plates, as well as more than 60 wines by the glass and bottle.On a recent visit, a friend and I sampled our way through the menu: savory, half-dollar-size...
12:30 pm, Jan 5, 2011
Bácaro Venetian Taverna, a fixture on the Boulder restaurant scene since 1998, is changing things up. Chef Fabio Flagiello, who has been at the eatery for a year and a half, is leading the charge. As he sees it, the way people eat has evolved since Bácaro—which is named after the taverns of Venice, Italy—first opened. Flagiello believes diners are looking for smaller portions and more reasonable...
12:00 pm, Jan 4, 2011
The French macaron (not to be confused with the more traditional coconut macaroon) is the prima donna of the bakery case. Derived from the Italian word maccherone or maccarone, meaning fine dough, the French or Parisian macaron (pronounce mah-ka-rhon) combines egg whites, ground almonds, sugar, and food coloring to create tender, perfectly rounded outer shells that sandwich a thin, creamy center...
12:00 pm, Jan 3, 2011
So, you know to fuel up on Sputnik's sweet potato fries after a show at the Hi-Dive, but have you considered dining at Sputnik during daylight hours? Service begins at 10:30 a.m. during the week (10 a.m. on weekends), and the eclectic, veggie-friendly menu is worth the trip.At the top of the list are the arepas: puffy corn cakes similar to pupusas, topped with shredded, slow-roasted pork (or...
12:00 pm, Dec 23, 2010
When a friend asked where to find the city's best gyros, I quickly rattled off Melita's Greek Cafe & Market, mostly because it was the last gyros I'd eaten. But later, even after racking my brain, I couldn't come up with another place to recommend.That is, until I dined at Gyros King, a bare-bones Lebanese spot on the corner of East Hampden Avenue and South Chambers Road. Given the constant...
12:00 pm, Dec 22, 2010
When I lunch at LoHi SteakBar (open for lunch Friday, Saturday, and Sunday), I usually order the El Tejon burger topped with a fried egg, chili, and cheddar cheese. But last week, I opted for the lighter-sounding fish special: delicate, pink steelhead trout served with an herby lentil salad and a crunchy tarragon-celery-root slaw.The highlight of the dish was the zingy caper sauce underneath the...
12:30 pm, Dec 21, 2010
The debut of Theo Adley's New American restaurant, The Pinyon, is another notch in the belt of Boulder's thriving dining scene. Adley (a veteran of Frasca Food and Wine, the Little Nell, Flagstaff House Restaurant, Radda Trattoria, and Pizzeria Basta) is committed to seasonal food that reflects the flavors of the region—and his dishes sparkle with both innovation and rustic comfort. Think...
12:00 pm, Dec 20, 2010
My favorite time to dine at Il Posto is on a cold winter's night. That's when I most take solace in chef Andrea Frizzi's house-made pastas or, on Wednesdays, his osso buco milanese.But last week I forewent the heartier dishes in favor of the branzino special. The sea bass arrived with grilled Meyer lemon, wide strips of crispy turnips, and tiny cubes of mortadella—all of which imparted fresh but...
