—Photo courtesy of Jill Houser
This spicy and addictive condiment graces every table at Ace Eat Serve. Executive chef Brandon Biederman shares the recipe.
1. Toast ¼ cup plus 2 tablespoons textured vegetable protein* in a dry wok or nonstick skillet on medium heat for about 15 minutes. Keep a close eye on it so it doesn’t...
If you believe—as EatDenver does—that food is fuel for community, then get out and support the Big Eat this Thursday. The fifth annual culinary event showcases the food and drink of more than 45 of Denver's hottest restaurants, which means you'll nosh and sip (and rub...
July 20 2015, 12:20 PM
Coconut, pineapple, and togarashi caramel corn—it's a winning combination.
It continues to confound me that more restaurants don’t pay more attention their dessert menus. In this era of Dominique Ansel-style treats (ahem, the Cronut), tired flourless chocolate cake or uninspired bread pudding simply won’t do. Thanks to newly installed pastry chef Nadine...
April 29 2015, 8:30 AM
A group from the LoDo edition of Hoofin' It at Jax Fish House
—Image courtesy of Kyle Dill
Many Denver restaurants and diners make conscious decisions to use and consume ingredients that are grown and prepared locally. This applies not only to produce, but also animal proteins. Hoofin’ It is a strolling dinner series that puts an emphasis on using local, responsibly raised...
October 20 2014, 11:55 AM
Over the years, we’ve watched as the house-made soda trend has bubbled up at local restaurants and bars. The beverages that have emerged reach beyond cola and into unusual flavors that hint at a larger culinary movement.
ChoLon Modern Asian Bistro
1555 Blake St., 303-353-5223
Denver's spectacular weather is best enjoyed alfresco. Here, a roundup of our favorite patios.
For the interactive patio goer: If you're not one to sit still, head to Ace Eat Serve. This Uptown eatery and ping-pong hall has one of the best patios in the city. Not only is it expansive...
May 21 2014, 11:00 AM
—Illustrations by Peter James Field
“Thoughtful details,” says Ace Eat Serve bar manager Randy Layman, “make all the difference in this classic.”
In a silver cup, add 8–10 fresh mint leaves (save stems and top buds for garnish) and 1/2 ounce simple syrup. Muddle gently.
Pour in 2 ounces bourbon. Fill...
When I entertain, I love picking a classic cocktail to feature. One year, for a holiday happy hour, I mixed Old Fashioneds. For a meet-and-greet in Northern Michigan, where the author of For Whom the Bell Tolls spent his summers, I shook Hemingway Daiquiris. For another occasion I went...
February 6 2014, 10:30 AM