From left: Chocolate custard dessert; culinary director Gregory Gourdet. Photos by Sarah Boyum.
The Draw: Ambitious fusion cuisine rooted in Asian flavors and techniques
The Drawback: Some dishes tend toward blandness
Don't Miss: Whole fried fish, crispy lamb cakes, Korean glass noodles, grilled tiger prawns, pork banh mi, chocolate custard
Cheers to ski season with Telluride Distilling Company's new spirit, the Chairlift Warmer. Courtesy of Melissa Plantz.
Coloradans know better than anyone that nothing tastes better than a quaff of something boozy after a day on the hill. Abbott Smith, master distiller for Telluride Distilling Company, had this in mind when he created the aptly named Chairlift Warmer. This super-smooth peppermint schnapps relies on...
Clockwise from top left: Fujiwara vegetable knife; Takeda utility knife; Masakage chef’s knife; Shibata utility
knife. Photo by Paul Miller
Carbon Knife Co. is letting home cooks in on a secret Denver’s chefs have long known: A top-grade, super-sharp knife is a game changer, making kitchen prep quicker, easier, and safer. Knife geeks (and former Rioja cooks) Craig Field and Tina Chon opened the store—which also stocks cookbooks and...
Pine benches and tables now fill the bays where the Yampa Valley Electric Association’s fleet of service trucks once parked, and a row of shiny fermentation tanks supplies the beers for Mountain Tap, the newest of several brewpubs to have opened in this ski town over the past few years. This one...
Meet the African Americans who have been feeding the First Families for decades in Adrian Miller's newest book. Courtesy of University of North Carolina Press.
Seven years before becoming president, retired Secretary of State Thomas Jefferson promised his enslaved chef de cuisine, James Hemings, his freedom—but only after Hemings taught other Monticello slaves how to cook. More than a century later, former President Lyndon B. Johnson used the Jim Crow...
—Photo by Sarah Boyum
OHANA ISLAND KITCHEN
Love brought Louis “Louie” and Regan Colburn together a decade ago, and it’s what the couple brings to their four-month-old LoHi restaurant, Ohana Island Kitchen, every day. The proof is in the addictive tuna poke, savory kalua pulled-pork sliders on soft Hawaiian rolls, way...
Indulge with a Chinese hot pot from the Bronze Empire. Photo by Jennifer Olson.
When the flurries inevitably fly this month (Colorado’s snowiest, historically), you’ll find us getting warm from the inside out via Chinese hot pot at the eight-month-old Bronze Empire on South Colorado Boulevard. The communal, fondue-esque dining experience heats up as your server plunks down a...
You can make a meal from the appetizers alone
—Photo by Aaron Colussi
The Draw: Assertive, hearty food from Rome and Southern Italy
The Drawback: Service can be overly solicitous
Don’t Miss: The Coperta panino, tagliolini with shrimp and lemon, pappardelle with monkfish sugo, mozzarella and accompaniments, pecorino...