Fill a shaker tin with ice and add 2 ounces 100 percent agave blanco tequila (Osaka Ramen uses Lunazul), 1 ounce fresh-squeezed pink grapefruit juice, and 1 teaspoon chopped Fresno peppers with seeds. Shake.
Pour through a strainer or colander into a chilled...
—Photo courtesy of Timothy Greenfield-Sanders
Cinco de Mayo is synonymous with margaritas and tacos, but this year you might want to consider eschewing the fiesta for author Elizabeth Gilbert’s appearance at the Paramount Theatre. Ten years have passed since she published the New York Times best-seller Eat Pray Love, and she’s...
—Stoic & Genuine dining room. —Photo by Aaron Colussi
Every Denverite has played tour guide at one time or another. How can you go from good host to great? This year, take your guests to a few of the city’s most iconic spots—and then show them how to eat like a local.
Fruition Restaurant's seasonal lamb dish
If Your Guests...
—Illustration by Eric Palma
I’d be lying if I claimed that hobnobbing in the hottest dining destinations isn’t an occasional perk, but I didn’t get into food writing 15 years ago for the glamour. On the contrary, my heart was set on, well, hearts—and brains and feet, and all the other nasty bits I might encounter at the...
Torchy's Tacos and the must-order queso
When Austin-based Torchy’s Tacos roared into the Mile High City, it brought a Texas-size reputation with it. I was eager to try these self-described “damn good” tacos for myself—but of course, by the time my boyfriend and I made our way to the Broadway eatery, the rest of Denver was already...
—Photography by Aaron Colussi
THE DRAW: A convivial, modern atmosphere; a wide range of inventive Italian dishes; an enlightened wine list
THE DRAWBACK: At times, the pasta is overcooked and needs more attention.
DON’T MISS: Chicken in lemon sauce, tricolore salad, spiedini, grilled octopus...
Abejas shines when chef Nicholas Ames keeps it simple, such as with this porchetta sandwich.
—All photography by Carmel Zucker
THE DRAW: Good cocktails from friendly bartenders, a pleasant room, and ambitious cooking
THE DRAWBACK: Overly festooned plates and food combinations that don’t always work
DON’T MISS: Brunch-time potato pancakes, lunchtime sandwiches, dinnertime steaks,...
The crew (from left): Michael Reif, Blake Nelson, Jae Humphrey, and Shane Grundtner
—All photography by Jon Rose
Outside Curtis Park Delicatessen, a man steps past a dozen people in line and through the doorway. He looks up at the menu, which is obscured by an unfortunate but familiar banner: “Sold out! The addicts ate them all.” He frowns, and then leaves. “We try for that not to happen,” owner...