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
—Photo by Rachel Adams
While there’s no shortage of cocktail bars with a theme—be it a Prohibition-era speakeasy, a tiki hut, or dark jazz lounge—it can be nice to escape to a bar that is simply that: a bar. Occidental, Sean Kenyon’s newly opened LoHi spot, takes the hospitality and quality of cocktails provided by...
September 22 2015, 10:30 AM
—Photo courtesy of Monterey Bay Aquarium
Denverites are no strangers to embracing more sustainable lifestyles, and that doesn’t just stop at Colorado’s borders. Tonight Go Fish! will play to that dedication with a responsibly sourced seafood dinner at Baur’s Restaurant & Listening Lounge.
The strolling dinner is...
August 26 2015, 11:05 AM
1. Bring a large pot of water with 1 to 2 tablespoons of vinegar to a boil. Gently add 12 eggs to the water. Cook 13 minutes. Remove eggs and shock in an ice bath for 5 to 10 minutes. Peel, halve, and separate yolks.
2. Make the filling: Blend yolks, 1⁄4 cup...
Wild mushroom spring rolls at ChoLon.
—Photo courtesy of Sarah Boyum
Recent years have seen a shift in dining trends. White tablecloths and fine stemware are no longer defining characteristics of a great restaurant. Some Denver eateries have also traded plain white plates for more creative, thoughtful serving pieces that add character to the dining experience. Here...
February 23 2015, 10:30 AM
—Courtesy of Shutterstock
Green chile is as hotly debated in the Southwest as barbecue is in the South. You can dig into the finer points—the traditional New Mexican stew is made specifically with Hatch chiles, and yes, chile is spelled with an “e,” not an “i”—or you can simply enjoy the fiery riffs that have cropped up in...
—Photography by Sarah Boyum
The wedge salad may be a classic, but it’s also one of the more underwhelming dishes in American cuisine. That’s not the case at three-month-old Stout Street Social. Here, any likeness to the standard wedge begins and ends with a hunk of iceberg and halved grape tomatoes. Thick cuts of pork belly,...
—Courtesy of Sarah Boyum
When the workday comes to a close, I often opt for a quick bite—something small to carry me over to a late dinner. One of the best spots to find this kind of snack is the five-month-old BSide in Uptown, whose menu leans on simple variations of comfort food.
I jokingly refer to the happy...