Superfood Bar

Superfoods are a lot like meditation, kombucha, and aromatherapy—we don’t really understand how they work, but we know they’re supposed to be good for us. One thing we are sure of: We feel pretty darn fantastic after lunching at five-month-old fast-casual Superfood Bar in LoHi, where nutrient-rich ingredients such as coconut, whole grains, avocado, açai berries, and cacao star in every dish on the menu. Owner Joseph Stone perfected his 100 percent vegan and gluten-free fare at Superfood Bar’s eight-year-old flagship in New Orleans. Take the ho-hum-sounding miso-rice wrap, for example, which is anything but bland thanks to a flavorful wild rice and miso mix, spicy house-fermented kimchi, and a rich mustard and sunflower seed cream sauce. Get the gently sweet, surprisingly tasty chocolate-avocado shake for dessert and bask in your (real or imagined) healthful glow. 1541 Platte St., 720-855-3493

Szechuan Tasty House

The humble building that holds Szechuan Tasty House is located on a stretch of West Evans Avenue known more for automotive shops than for exciting restaurants. But the soulful Chinese cooking at this year-old Overland Park eatery makes it a worthy destination. Forgo the standard-issue lineup of sesame chicken and shrimp lo mein by asking for the Chinese menu (which, helpfully, comes with English translations). There, you’ll discover a bountiful array of dishes from the Sichuan (also spelled Szechuan) region and beyond: juicy-fiery “chong qing la zi ji,” or stir-fried chicken with chiles; a crisp, well-seasoned smashed cucumber salad; tender stewed mutton made electric with mouth-tingling Sichuan peppercorns; and massive, meltingly soft lion’s head meatballs. Bring a group so you can sample as much as possible. 1000 W. Evans Ave., 720-288-4772


There are two kinds of Denver diners: those who are tired of fried chicken, and those who never will be. To the former group, consider your wish for a broader range of Southern food granted with the arrival, three months ago, of Kyle and Katy Foster’s Julep in RiNo. Kyle, who cooked at both Rebel Restaurant and Colt & Gray, is channeling his family’s Florida, Georgia, and Kentucky roots and his self-described “off-the-beaten-path” sensibilities. Dishes such as deviled snails with saltine salad and pork and oyster sausage with malted barley and hops-pickled celery are keepers on the creative dinner menu. Kyle is also tapping into the hallmarks of the traditional Southern kitchen with house-made charcuterie, heirloom grains aplenty, and seasonal vegetables. And if you just can’t get enough excellent fried chicken (or biscuits or po’ boys), you’ll find it all on Julep’s lunch and weekend brunch menus. 3258 Larimer St., 303-295-8977