—Photography by Bree Schreckengost
Colorado’s high-country chefs finally embrace Asian cuisine. Colorado ski towns are loaded with restaurants where elk steaks reign supreme and the bison burger is a menu staple. Lucky for snow lovers looking for less game and more spice, the past several years have seen a quiet culinary revolution...
—Courtesy of Shutterstock
Green chile is as hotly debated in the Southwest as barbecue is in the South. You can dig into the finer points—the traditional New Mexican stew is made specifically with Hatch chiles, and yes, chile is spelled with an “e,” not an “i”—or you can simply enjoy the fiery riffs that have cropped up in...
—Photography by Sarah Boyum
The wedge salad may be a classic, but it’s also one of the more underwhelming dishes in American cuisine. That’s not the case at three-month-old Stout Street Social. Here, any likeness to the standard wedge begins and ends with a hunk of iceberg and halved grape tomatoes. Thick cuts of pork belly,...
Kyle West, Centro Latin Kitchen's bar manager, offers up a recipe for the traditional Mexican rice milk.
1. In a large pitcher or mixing bowl, combine 1 cup white rice, 2 ½ cups sliced almonds, 1 cinnamon stick, and 5 cups hot water. Cover and refrigerate...
—Photography by Aaron Colussi
For more information about how 5280's rating system works, read this post from critic Stacey Brugeman.
“I feel like I’m in Eastern Europe or Greece or even Africa,” I said to my companion within moments of our arrival. Fluorescent lights beat down on an open kitchen...
—Illustration by Charlie Powell
With new micro- and nanobreweries opening seemingly every week, it’s an extraordinary time to be a beer drinker in Colorado. And, in many cases, small-scale is better when it comes to craft brewing. At the forefront of this trend is Jamie Wells, owner and head brewer of one of the smallest...
—Courtesy of Sarah Boyum
It might seem out of place at a ramen shop, but tiramisu is Tokio chef and owner Miki Hashimoto’s favorite after-dinner sweet; he couldn’t leave it off the menu. At his seven-month-old downtown eatery, pastry chef Moeko Shibuya created a Japanese take on the dessert that replaces the traditional...
—Courtesy of Sarah Boyum
When the workday comes to a close, I often opt for a quick bite—something small to carry me over to a late dinner. One of the best spots to find this kind of snack is the five-month-old BSide in Uptown, whose menu leans on simple variations of comfort food.
I jokingly refer to the happy...