
EAT & DRINK FROM THE MAGAZINE
2:05 pm, Feb 22, 2013
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
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
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
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
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
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
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
The average number of matzo balls Zaidy’s Deli sells each month. 121 Adams St., 303-333-5336, zaidysdeli.com MORE
4:29 pm, Jan 24, 2013
Snickers Cupcake Mermaids BakeryMost gluten-free baked products send the message, “Beggars can’t be choosers.” Mermaids Bakery takes a different approach. In the Snickers cupcake, buttery caramel and crushed peanuts are baked into a chocolate cake, topped with cream cheese frosting, drizzled with caramel, and garnished with more nuts. It’s the... MORE
4:24 pm, Jan 24, 2013
Order the pistachio pie at Marco’s Coal-Fired Pizzeria and watch as a pizzaiolo transforms a dough ball into a disk, paints it with an herby pistachio pesto, adds fresh rounds of mozzarella, and tops it with cubes of fennel sausage. In the oven it goes for 90 seconds before it emerges with the cheese bubbling. There’s a quick pause while the pie... MORE
4:21 pm, Jan 24, 2013
When I first took my seat at Amerigo Delicatus I was tired—tired of overpriced entrées and craft cocktails. But one glance at the chalkboard menu at this six-month-old Ballpark restaurant offered immediate relief. Seven dollars for freshly made Burrata with crostini? Yes, please. I kept scanning: $6 cocktails, $13 for tender strands of linguine... MORE
4:16 pm, Jan 24, 2013
1) Using a paddle attachment on a stand mixer, combine 1 cup room-temperature butter and 6 cups powdered sugar at low speed.2) Slowly add ½ cup half-and-half and seeds from ¼ of a scraped vanilla bean (or 2 teaspoons vanilla paste). Once combined, increase the speed to medium-high until whipped and fluffy.3) If you want a softer buttercream,... MORE
4:12 pm, Jan 24, 2013
Al Lado1610 Little Raven St.303-572-3000richardsandoval.com/allado_____The DrawA romantic wine bar in Riverfront serving traditional Spanish tapas that are perfect for sharing.The DrawbackOn busy nights, both table service and valet parking can be unreliable.Don’t MissTuna crudo, tortilla Española, fideos chorizo y almejas ahumandas, patatas... MORE
4:11 pm, Dec 18, 2012
Breakfast (and/or Lunch) Park & Main Three words: scrambled egg bruschetta. The mere promise of Park & Main’s fluffy eggs mixed with prosciutto cotto and fontina should have you jumping out of bed. Planners take note: Grab the pecan wood–smoked BLT with chipotle mayo for a portable (and affordable) lunch on the mountain. 500 S. Main St.,... MORE
4:07 pm, Dec 18, 2012
A walk down many neighborhood streets in Brazil reveals countless glass-covered displays, each containing raindrop-shaped pastries illuminated under heat lamps. These are coxinhas (translation: “little thighs”). By my account, they are an acquired taste. The doughy masses, stuffed with dry shredded chicken and cheese sauce, present a combination... MORE
















