—Hop Alley’s lazy Susan table is ideal for family-style dining. All photography by Aaron Colussi
THE DRAW: Lively interpretations of regional Chinese dishes that don’t stray too far into fusion territory; tall cocktails to wash them down
THE DRAWBACK: Some dishes are oversalted, some undersauced
DON'T MISS: Fried chicken with Sichuan pepper, Shanghai rice cakes, suan ni...
—Photo by Morgan Rachel Levy
Saying that Dave and Jennifer Lester are La Loma fanatics is a little like saying Denver is crazy for green chile. For the past 15 years, the Arvada couple has spent all but a handful of Saturday evenings at the restaurant. “If we don’t make it in one week,” Jennifer says, “they’ll ask us why we...
—Photo by Sarah Boyum
At 11 a.m., just an hour before High Point Creamery opens, 38-year-old Erika Thomas (pictured at right) coasts through the aisles of the wholesale Restaurant Depot. Chef’s clogs bring her to a skidding stop in front of sugar, cream, and waffle-cone mix, provisions she will unload into the back of...
—Illustration by Amanda Croy
Eastern Plains Natural Foods’ free-range chickens have a backstory that sounds like something from a Wile E. Coyote cartoon. Owner Dallas Gilbert, who raises heritage breed chickens, ducks, geese, and turkeys on two farms in the Bennett area, employs four guard donkeys (all rescue animals) and...
—Arcana’s grilled quail with wild rice and dandelion greens. Photo by Sarah Boyum
Grind Kitchen & Watering Hole
This eatery and its fare may be quintessentially Southern, but chef Preston Phillips' food is anything but predictable. The Cherry Creek restaurant’s menu shifts from fried chicken and pancakes (yes, pancakes) at brunch to a refreshing asparagus vichyssoise and...
—Photo by Aaron Colussi
When you order the ancho chile banana daiquiri at the Way Back, your summer staycation will immediately be transformed into a beach vacation. This tropical libation is inspired by Polynesian Tiki culture and the Way Back’s bartending pledge to “re-embrace the frozen drink,” says co-owner...
The Frangiosa Farms owner, Nick French, started beekeeping eight years ago.
—Photo courtesy of Nick French
On an unusually warm day in February, Nick French rifles through the trunk of his Honda CRV. A tool kit holds stained work gloves, a torch lighter, scraps of raw beeswax, and a crumpled beekeeper’s suit. We’re in a field in Parker, home to 10 of French’s hives. Each sea-foam-colored box is stamped...
Babka, the pastry that Jewish communities (and cities with large Eastern European populations) have known and loved for generations, is finally getting a wider audience. The loaf, which is commonly flavored with chocolate, cinnamon, and nuts, has the density of brioche mixed with the sweetness of a...