Dancing Cupacabra —Photo by Sarah Boyum
It has long been rumored that consuming absinthe induces hallucinations (ahem, Vincent van Gogh), but today’s spirit is far tamer than what was served in 19th-century France. Modern-day absinthe doesn’t contain enough wormwood or its active chemical, thujone, to produce visions, according to...
—Photo by Sarah Boyum
Oh, Telegraph’s three-tiered seafood stack is tempting, and the king trumpet with shishito peppers looks delightful, but the impressive squid-ink vermicelli (pictured) owns the spotlight at this three-month-old Wash Park West spot. Black al dente noodles are swirled neatly with tarragon salsa verde...
Oxtail pho —Photo by Sarah Boyum
For me, the words “comfort food” typically evoke the nostalgic dishes of my childhood: my grandfather’s linguine with clams, my father’s cheddar grits, my mother’s pistachio cookies. But after a recent visit to Pho Le on South Federal Boulevard, I’ve added the eatery’s sumptuous oxtail pho to my...
1. Cut 2 pounds of bacon into 1-inch pieces and cook over medium-high heat in a large skillet, stirring occasionally, until bacon is browned, about 20 to 30 minutes. Drain grease, reserving ¼ to ½ cup, and place bacon on paper towels to drain.
2. Return the reserved bacon grease to the pan...
Ophelia's Electric Soapbox is a restaurant, a bar, and a live music venue—and sometimes sports bar—all in one. —Photos by Carmel Zucker
Ophelia’s Electric Soapbox
The Draw: Bawdy decor and a lively menu in a supper-club space that just won’t quit
The Drawback: Most dishes don’t know when to stop; good ideas are buried under an avalanche of ingredients
Don't Miss: Duck wings, Belgian mussels, mushroom...
Katsu's shoyu (foreground) and tan tan ramens. —Photo by Sarah Boyum
For all of its ethnic eateries, Aurora has typically been devoid of notable ramen houses. Not anymore. Katsu Ramen chef Shinsuke Hirao, who earned his cred in Osaka, Japan, serves traditional ramens. Try the spicy chicken version with thick noodles and peppery broth. 1930 S. Havana...
Cookies 'N' Cream—Photo by Carmel Zucker
Winter in Colorado means two things: soft powder on the slopes and craft suds waiting for you back at the lodge. Those are two pretty great things—and they can actually be made better when the après-ski drink becomes a beer-based cocktail. Here, four ways to elevate your stout, all approved by...
—Photo by Sarah Boyum
Restaurants in Golden tend to skew casual (burritos and beer overkill). But three-month-old bistro Abejas, which means “bees” in Spanish, has taken a more upscale approach. Chef Nicholas Ames, who previously worked at Spuntino, leans heavily on local produce and French technique. Expect precise...