From the Magazine
EAT & DRINK FROM THE MAGAZINE
6:20 am, Mar 27, 2013
Power Up
In certain crowds, beets, kale, apples, and ginger have become synonymous with breakfast. But you don’t have to embrace the juice fast or seek out a specialty shop to enjoy the benefits. The fresh-pressed drinks—promoted for their immune-system-boosting, cancer-fighting benefits—have hit restaurant menus. Here, a few of Denver’s most delicious,... MORE
6:14 am, Mar 27, 2013
Fried Brownie
I’m not one to shy away from sweets, but when my server dangled the words “fried” and “brownie” before me as he cleared my dinner plate, even I was hesitant. Could I really? Short answer: Oh, yes. And this wasn’t just any old deep-fried treat: Two cocoa-vanilla brownies laced with Breckenridge Brewery’s Thunder Stout arrived ale-battered, à la... MORE
6:11 am, Mar 27, 2013
65 Pounds
The weight of each handcrafted barstool at Old Major.3316 Tejon St., 720-420-0622, oldmajordenver.com MORE
6:07 am, Mar 27, 2013
How To Make Ricotta
1) In a pot, combine three parts whole milk (not ultra-pasteurized) to one part buttermilk. Slowly heat to below a simmer. Stir in juice from one half lemon.2) When the liquid loses opacity and gains a slightly yellow tinge, strain curds from the pot with a slotted spoon and place into a cheesecloth-lined colander. Salt to taste; you may also add... MORE
6:03 am, Mar 27, 2013
Flavor Fave
One part burrito and two parts sandwich, the torta is the ultimate flavor mash-up. Torta Grill owners Stephen and Ardeni Clifton (Ardeni is a native of Mexico City) are so enraptured with this classic Mexican eat—fat sandwiches stuffed with burrito and taco-esque fillings—that they named their Colfax Avenue restaurant after the lunchtime staple.... MORE
5:53 am, Mar 27, 2013
Trial By Fire
 Basta3601 Arapahoe Ave., Boulder, 303-997-8775, pizzeriabasta.com3 stars______The DrawArtful wood-fired appetizers, entrées, pizzas, and desserts whose simple presentations belie their inherent complexities.The DrawbackOn busy nights, the timing can suffer—cocktails are tardy, pizzas arrive too soon.Don’t MissChicken liver mousse, the Cart-... MORE
2:09 pm, Feb 22, 2013
Cake Topper
When Marjorie Silva needed a cake for her son’s first birthday party, she didn’t have many options to buy one in Satipo, a small town in the jungle of central Peru. So she took on the project herself—and inadvertently launched a career. Word of her flavorful cake—Peruvian vanilla with dulce de leche filling (a caramel made from milk and sugar)—... MORE
2:05 pm, Feb 22, 2013
Cinnamon-Pecan Swirl Bread
For those with a serious sweet tooth, driving roughly 140 miles for a perfect piece of cinnamon-pecan swirl bread isn’t totally out of the question. Every Sunday, Steve Miller, owner of the Salida Bread Company, begins making the dough for this decadent treat in the wee hours of the morning. The loaves—a delicious mingling of caramelized pecans,... MORE
2:01 pm, Feb 22, 2013
A Mobile Feast
Food trucks haven’t become wildly popular by selling what most of us consider health food. Instead, the items tend to lean toward the opposite end of the spectrum: fried this, cheese-doused that—all with a side of extra crispy, bacon-topped somethings.Not so at Baba’s Falafel. The customers who stalk this five-month-old mobile trailer are on the... MORE
1:57 pm, Feb 22, 2013
5200
The number of eggs Glaze: The Baum Cake Shoppe hand-cracks each week. 1160 Madison St., 720-387-7890, glazebaumcakes.com MORE
1:54 pm, Feb 22, 2013
How To Preserve Lemons
1) Starting at the stem end of 14 lemons, cut a long X into each one, stopping just short of the bottom so that the fruit stays intact.2) Combine 1 cup kosher salt and 1¼ cups sugar in a mixing bowl. Sprinkle the mixture into the cuts on each lemon. Place the seasoned lemons in a large container. Top with the remaining salt and sugar. Submerge the... MORE
1:51 pm, Feb 22, 2013
Raw Splendor
If there’s a dish that strikes fear in the hearts of many food lovers, it’s the vegetable platter—as in, rubbery celery sticks, dried-out baby carrots, and bottled ranch dressing. That’s not the case at True Food Kitchen, a mini chain of six restaurants in Colorado (the Cherry Creek location opened in October), California, and Arizona. Here, one... MORE
1:42 pm, Feb 22, 2013
Muy Caliente
3 Stars_____The DrawElevated Mexican street food bolstered by a strong list of tequilas, mezcals, sotols, whiskeys, and creative cocktails.The DrawbackCrowds pack the bar and restaurant nightly, so waits are long and the dining room is noisy.Don’t MissQueso a la plancha tacos, pork belly agrodolce tacos, queso fundido con tequila, chicken... MORE
4:38 pm, Jan 24, 2013
Waste Not
When brewers finish making a batch of beer, they’ve got more to do than just raise a pint glass. They have to figure out what to do with hundreds of pounds of spent grain. Some brewers give the water-laden detritus to ranchers for feed. Some use it for compost. Others simply toss it. But a growing number of Colorado brewpubs are repurposing the... MORE
4:33 pm, Jan 24, 2013
1800
The average number of matzo balls Zaidy’s Deli sells each month. 121 Adams St., 303-333-5336, zaidysdeli.com MORE