—Photograph by Aaron Colussi
Raymond Snead came to the Centennial State from Virginia in 1978 to pursue a master’s degree in computer science at the University of Colorado Boulder. Along the way, he fell in love with wine and eventually traded the rigidity of programming for the creativity of the beverage world. More recently...
Grilled romaine imparts Zeal’s vegan Caesar with meaty notes.
—Photograph by Sarah Boyum
People love barbecues for many reasons, not the least of which is that when food is cooked over an open flame, each ingredient takes on a smoky, almost primitive flavor. This includes greens, ranging from romaine to cabbage. Not surprisingly, Denver and Boulder chefs are using this old-school...
—Courtesy of Sarah Boyum
Pie is so chic these days, it was only a matter of time before the humble tart got in on the action. The more rustic pastries come in all manner of flavors—and sometimes, they’re not even dessert. Some of the city’s best versions of the classic treat come from the oven of three-month-old Pie Bird....
—Illustrations by Peter James Field
1. For honey syrup, add 1 part honey to 1 part hot water by volume. (For each drink, you’ll need 1/8 ounce honey added to 1/8 ounce water, but it makes sense to make the syrup in bulk.) Stir.
2. Combine 1½ ounces Spring44 Old Tom Gin, ½ ounce Leopold Bros. New York Apple Whiskey, ¼...
—Courtesy of Sarah Boyum
On a lazy sunday morning not long ago, I received a tempting text message from a friend: “Meet up for Denver’s best Cubano sandwich?” I was sold. An hour later, I found my group at one of Buchi Cafe Cubano’s patio tables, where they were already wrapping up cups of the Sunnyside spot’s delectable...
—Photography by Carmel Zucker
For more information about how 5280's rating system works, read this post from critic Stacey Brugeman.
During my first visit to Gozo, the Spanish-Italian restaurant in Baker, the sprawling 12-top—which moonlights as a communal table—was full. One woman in the party wore a...
—Photograph by Carmel Zucker
Not long ago, Stoic & Genuine chef de cuisine Jorel Pierce was touring oyster beds near Seattle when he had an idea: He asked one of the oyster farmers if he could rope off a section of beach and sell his oysters directly to Pierce. When the answer was “yes,” Pierce decided to make these “...
—Courtesy of Quentin Bacon
On November 19, Ina Garten—aka the Barefoot Contessa, Food Network star, and prolific cookbook author—will take the stage at the Paramount Theatre to promote her ninth book, Make It Ahead (Clarkson Potter, October 2014). 5280 has the honor of hosting Garten at the Paramount that...