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...
—Photo by Sarah Boyum
Home values aren’t the only prices spiking in Denver these days. If you’ve been out to dinner or to a bar recently, you’ve probably noticed entrée-priced cocktails headlining drink menus. Do these concoctions warrant the price tag? In a word, sometimes. For one drink worth your hard-earned...
Stueben's milk flight is appropriate for all ages.
—Photography by Sarah Boyum
FLIGHT: Dry-Cured Ham
At Guard and Grace
The prosciutto flight at Troy Guard’s chic, modern steak house, Guard and Grace, offers an illuminating look at the nuances of different dry-cured hams. For $16, you’ll receive a platter piled with Castelvetrano olives, grissini, and American,...
Last fall, Tracy Eliasson, co-owner of Boulder’s Settembre Cellars, discovered a new hobby: adult coloring books. As she sipped wine and filled in the predetermined lines, she noticed something. The activity was calming and methodical—almost, she says, like meditation for those who don’t...
—Photo courtesy of Shutterstock
1. Steep 1 pound of organic, dried hibiscus flowers in 4 quarts of filtered 180° water for 2 hours.
Strain out the hibiscus flowers.
2. Combine the hibiscus liquid with 1 cup coconut nectar,* ½ cup organic ginger juice, and 1 tablespoon sea salt.
3. Churn in...
—Photo by Sarah Boyum
Anyone who visited Latke Love’s erstwhile location in Park Hill will remember the seven core menu options, all of which featured four freshly fried latkes accessorized with less than traditional (and certainly not kosher) toppings.
On my first visit to the Littleton location of Latke Love...
—All photography by Aaron Colussi
“Twenty-six seconds,” says Alix Gadd, co-founder of Fort Collins–based Nuance Chocolate, as she rushes toward the roaster. She’s referring to the time left for the cacao beans roasting in the next room—beans that, in a few short days, will become beautifully wrapped bars and truffles sold in Nuance...