The hottest spot at Coperta? A seat at the mozzarella bar.
—Photo by Sarah Boyum
Over the years, siblings Paul and Aileen Reilly’s dedication to their Uptown bistro, Beast & Bottle, has inspired loyal fans. Coperta, their three-month-old venture on 20th Avenue, will likely do the same with a menu replete with the traditional dishes of Rome and Southern Italy....
—Photo by Aaron Colussi
Sometimes, a loaf of bread is just a loaf of bread—but not at Basta in Boulder. The wood-fired piada (an Italian-style flatbread) represents the next domino to fall in the local food movement: grains. Chef Kelly Whitaker makes the entirely irresistible appetizer using mostly Colorado-...
From left: The bustling dining room; Cafe Marmotte’s coq au vin. —Photography by Carmel Zucker
THE DRAW: A pleasantly eclectic room; classic bistro dishes
THE DRAWBACK: Inconsistent kitchen and several menu misfires
DON'T MISS: Anything braised, such as coq au vin or beef cheeks; onion tart; apps and wine at the small bar
Crudo arrives on a block of Himalayan salt at Mister Tuna
—Photos by Sarah Boyum
Even on Broadway, where the number of restaurants rivals the plethora of hipster boutiques, finding a reliable breakfast place—or lunch that’s not tacos or pizza—has long been a challenge. No more. In June, Moxie Eatery opened just south of First Avenue and has been pleasing fans...
—Photo by Paul Miller
If you’re still buying pre-shredded cheese from the supermarket, stop. Please. (This is especially true after an FDA investigation revealed that much of that “cheese” may very well be wood pulp.) Thanks to a multitude of specialty cheese shops—some new, some old—Front Rangers have more places to...
—Photo by Jon Rose
If the light is just right in the Colorado Springs warehouse that hosts Distillery 291’s tasting room, distillery, bottling facility, and barrel room, you might be able to see the clouds—that is, the billowing shapes that are etched into the side of Michael Myers’ 45-gallon copper still. There are...
—Photo by Paul Miller
Cakes are for birthdays. Ice cream sandwiches are for picnics. Pumpkin pie is for Thanksgiving. But not all desserts need special occasions, and indeed, that’s the best thing about a galette, says Jayne Yelich of Sweet Jayne’s. “They’re kind of rustic; you can eat them anywhere, at any time,” she...
Ordering from the omakase menu promises the most inspired of plates.
—All photography by Lauren DeFilippo
THE DRAW: Beautifully prepared omakase dinners at the sushi bar
THE DRAWBACK: À la carte menu can be hit-or-miss; deep-frying is a weak point
DON'T MISS: Omakase menu, chef’s nigiri picks, broiled hamachi collar, agedashi tofu