From humble bagels to farm-to-table dishes, the local dining scene has never been so exciting. Here, 10 spots to try now.
—Photography by Aaron Colussi; Compilation by Anieca Ayler
Rosenberg’s Bagels & Delicatessen
725 E. 26th Ave., 720-440-9880, rosenbergsbagels.com
Rosenberg’s crispy-on-the-outside, chewy-on-the-inside bagel is the best “roll with a hole” to ever hit the Mile High City. The credit goes to New Jersey native and owner Josh Pollack, who was weaned on bagels, spent years working at neighborhood delicatessens, and attended classes (with the specific intention of mastering the bagel) at Cook Street School of Culinary Arts. His secret? Pollack adjusts the mineral content of the water he uses so it mimics that of New York City. He also imports corned beef and other meats from the Big Apple and cures and smokes his fish in-house.
OPENED: July 2014
ORDER THIS: The Standard (bagel with cream cheese, gravlax, tomato, onion, and capers); the L.E.S. (onion bagel with hot pastrami, coleslaw, Swiss, and deli mustard)
DON’T MISS: Bialys; house-smoked fish; caviar cream cheese
ROOM FOR IMPROVEMENT: Fish has too much mayo; orders are occasionally mixed up