My friends were wary when I insisted we try Pizza Public, an eatery near the high-traffic intersection of Speer and Federal boulevards. The exterior, which is as pedestrian as the restaurant’s name, did little to sway their opinion. But a sign declaring two-for-one beers during happy hour (4 to 7 p.m.) and the downtown-chic interior—with gleaming... MORE

The Squeaky Bean - 3 1/2 Stars 1500 Wynkoop St., #101  303-623-2665 thesqueakybean.com_____The Draw A nothing-quite-like-it menu that takes seasonal, ingredient-driven cuisine to a creative new level. The Drawback This is a place for diners who seek novelty, adventure, and a bit of theater with their meal. Those looking for familiar... MORE

When it comes to cookbooks, I’ve got no shame. I buy several each year. They’re wedged into cabinets, they’re arranged on the coffee table, they’re on the kitchen counter, and they’re stacked on my nightstand. Even as my husband rolls his eyes (More?), I make room for another—that is, if it’s a good one. For me, a worthwhile cookbook delivers both... MORE

1 - Charred Corn & Poblano, EDGE Restaurant & Bar Traditional steak house creamed corn meets backyard barbecue in this side dish. Still-on-the-cob corn is grilled before kernels are sautéed with roasted poblano peppers, garlic, shallots, heavy cream, and condensed milk. The result—served in a miniature cast-iron crock—is a cozy combo... MORE

Let’s be clear: You don’t go to Ba Le Sandwich on South Federal Boulevard for the atmosphere. (The stripped-down, mini-market space has just three tables and a huge, mirrored wall.) And you don’t go for the service either. (The perfunctory staff is efficient but short on niceties.) What you go for are the banh mi. These $3 Vietnamese sandwiches... MORE

1: Gently remove a well-chilled bottle from the fridge or an ice bucket (chilled bubbly foams less); discard foil.2: Grip the bottle by the neck. Place it at a 45-degree angle, and put your thumb over the cage. With the cork pointed away, unwind the cage (six twists) with your opposite hand. Once the cage is loosened, your thumb should never leave... MORE

1 Duck Cassoulet  At Z Cuisine, this traditional peasant dish from the Languedoc region of France stars chef Patrick Dupays’ Hudson Valley duck leg confit. The succulent fowl is complemented by the house sausage (made with pork belly, shoulder, and andouille spices) and tucked into a cozy cannellini bean ragoût. Each portion is baked... MORE