From left: Diners at the sushi bar; the must-order miso black cod
—Photography by Sarah Boyum
98 N. Steele St., 303-329-6628
THE DRAW: Grand but welcoming room, adept service, inventive dishes, superb fish whether raw or cooked
THE DRAWBACK: Pricey, tables are a bit crowded
DON'T MISS: The omakase menu, any sushi or sashimi...
Lotus Root is an offshoot of Hongas in Telluride. —Courtesy of Ron Calamia
Mountain towns aren’t typically known for their culinary ambitions. Ridgway (population: about 950), which is located in the San Juans, is bucking that trend: In the past year alone, this little town welcomed a food truck, a late-night cocktail bar, and a fine-dining Asian fusion restaurant. Other...
—Illustration by Michael Byers
Any other night I probably could have ignored the comment. “Let me take that shared plate away…since it’s just you.” But on that particular evening, I sat solo at the chef’s counter as I waited for my partner of eight years to finish packing up his things, leaving a jigsaw puzzle of awkward, empty...
—Photo by Sarah Boyum
A penchant for precision is advantageous to a chef—but even more so for a chocolatier. Jon Robbins, executive chef and owner of Bistro Barbès and owner of Temper Chocolates, is both. Robbins opened Temper Chocolates in the Denver Central Market in September, and since then he’s been wowing shoppers...
The Denver Central Market has quickly become RiNo’s de rigueur meeting spot. —Photo by Sarah Boyum
If you’ve lived in Denver for longer than a couple of months, then you’re likely familiar with Barolo Grill (number 23 on our annual 25 Best Restaurants list this year). But you may not be aware of two-month-old Chow Morso, Barolo’s more casual, affordable sibling, located inside...
Bottles courtesy of Wine and Whey
—Photograph by Rebecca Stumpf
You know what’s predictable? Arriving at a party with a nice bottle of wine or a six-pack of craft beer. You know what’s a heck of a lot more fun? Showing up with a batched cocktail—one that you mixed at home, funneled into a pretty bottle, and are now handing over to your surprised host.
From left: The Preservery’s market space; squash and Burrata salad
—Photography by Aaron Colussi
THE DRAW: Bright urban-industrial space with good lunchtime sandwiches and evening music
THE DRAWBACK: Transition to dinner marred by uneven cooking and inattentive service
DON'T MISS: Salads, cocktails, octopus appetizer, chicken...
—Illustration by Jessie Ford
Could there be anything better than the profusion of pies at Thanksgiving? We’re glad you asked, because it turns out that craft brews and pie can be symbiotic dessert partners: Beer has residual sugars that often pair better with seasonal slices than most wines. “In pie and beer pairings, take...