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...
Executive chef John DePierro —Photo by Sarah Boyum
John DePierro, executive chef at Bones, announced he'll step down from his position early next year. DePierro, who has been at the helm of Cap Hill’s beloved ramen shop for the past three years, says it’s time for him to focus on the growth of his newly opened MiJo at Avanti Food...
November 6 2015, 12:17 PM
—Courtesy of Shutterstock
The scent of earthy, charred, roasty green chiles wafting from Front Range parking lots and street corners is a sure sign of fall. Although Hatch or New Mexico chiles get much of the glory, there are many types of peppers worth piling into your shopping bag. This week, we look at how to maximize...
August 28 2015, 9:15 AM
Mesa Verde National Park, one of many historical and archaeological sites in Colorado. —Courtesy of Shutterstock
On July 29th, the phone rang in the office of History Colorado’s state archaeologist: a construction crew in Fountain, Colorado had uncovered human remains. Before long, staff from the office was on the scene to evaluate and excavate the remains. After examining the bones, it was determined that...
August 11 2015, 10:45 AM
Chefs Johnny DePierro (left) and Michael Nevarez (left) standing in what will become MiJo.
Avanti Food & Beverage, the restaurant incubator project that's slated to open in LoHi this spring, has signed another tenant: MiJo, a noodle and rice shop from Bones' chefs Johnny DePierro and Michael Nevarez. MiJo, which refers to the first two letters in Nevarez...
February 4 2015, 11:10 AM
Cups of Blackbelly's bone broth, plus add-ins like Bragg apple cider vinegar and liquid aminos, Ozuké's fermented veggies, and house-made mushroom tea
If you're a believer in green smoothies, cold-pressed juices, and grain bowls, get ready to embrace bone broth. Sip on the latest health craze at Blackbelly Market in Boulder, where chef-owner (and Top Chef Season Five winner) Hosea Rosenberg begins selling the...
January 26 2015, 10:00 AM
Pictured: Bones’ halibut collar
—Photography by Carmel Zucker
Over the past few years, collars—the upper shoulder and neck regions of pork, lamb, and fish (if they had necks)—have landed on menus from New York City to Seattle. Denver is no exception. Here are some of the best local preparations of the fatty, versatile cut.
Izakaya Den and Sushi Den...
Bones' green chile ramen is served tsukemen style, which means dipping noodles. Pick up a chopstick's worth of noodles and dip them into the hot broth.
We've got a thing for green chile in these parts. Of course, the fiery New Mexican-style stew stands on its own, but it also shows up as a smothering agent for burritos, enchiladas, and tamales, and as an adornment to the cheeseburger. And now, Bones’ executive chef Johnny DePierro ...
May 7 2014, 10:32 AM