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Scott Mowbray

Articles By Scott Mowbray

Meet Colorado Ceramicist and Sculptor Kazu Oba

The Japanese-born artist produces works of art with intention at his Lafayette studio.

How to Come Out of the Pandemic a Better Cook

Food writer and critic Scott Mowbray shares three simple lessons learned from living through 2020.

What 5280′s Food Critic Gained From Creating a Restaurant for Birds

The local birds Scott Mowbray observed over the past 15 months caused him to ruminate on the nature of animal consciousness.

How Adrian Miller’s New Book, Black Smoke, Brings the Story of Barbecue to Its True Origins

Black Smoke: African Americans and the United States of Barbecue, the award-winning Black author and Denverite’s third title, published in late April.

The Tribulations and Triumphs of Gardening on Colorado’s Front Range

Last year, 5280 restaurant critic Scott Mowbray opted to grow food in his Boulder backyard. Here’s what happened.

12 Super Sauces To Buy From Local Makers and Grocery Stores

From tomato to barbecue to vindaloo, 5280’s restaurant critic trains his palate on the mother of all flavor builders.

Why Crazy-Sharp Japanese Knives Make Great Gifts

This year, forget chocolates for your Valentine: Buy a Japanese knife for the one you adore.


What to Buy at 4 Front Range International Markets

5280 food critic Scott Mowbray searches local markets for tasty ingredients to enliven his home cooking—and yours.

Jessica Allen artwork

What Happens When a Restaurant Critic Finds His Mother’s Recipe Box?

Scott Mowbray reminisces about Christmases past and his mother’s treasured cooking rituals.

Bar Dough

Can Takeout Beat a Homemade Neopolitan-Style Pie?

5280‘s restaurant critic Scott Mowbray solves a local pizza mystery.

Work & Class

5280′s Restaurant Critic Contemplates the Legacy of Kitchen Confidential

Anthony Bourdain’s 20-year-old book addresses topics that are more relevant than ever, including the richness and value of the American restaurant subculture.

Restaurant Review: Is Fruition a Pandemic-Defying Wonder?

With a new chef in the kitchen, the farm-to-table pioneer impresses and delights.

5280’s Restaurant Critic Looks Back on Meals Past

Writer Scott Mowbray pines for the pre-coronavirus communion and showmanship that came with dining out.

Cookbook Review: Frasca’s Friuli Food and Wine

The hybrid tome is part cookbook, part wine guide, and part travelogue.

Why It’s More Important Than Ever to Support Colorado Growers, Producers

Just as diners need to support Centennial State restaurants right now, chefs—and consumers—need to do the same for our farmers and makers.

How Denver Restaurants Are Battling the COVID-19 Pandemic in Real Time

And what will our dining scene look like after things start to return to (sort of) normal?

Restaurant Review: Does Somebody People Raise the Bar for Vegan Food in Denver?

The vegan restaurant shines a light on the appeal of vegetables—with a side of egg-free pasta.

Restaurant Review: Are American Elm’s Elevated Offerings a Boon for West Highland?

We sent our reviewer to check out the neighborhood joint.

Restaurant Review: Does Acreage in Lafayette Live up to Its Haute Aspirations?

We sent our reviewer to check out Stem Ciders’ now full-service restaurant and cider house.

Restaurant Review: Is the New Uncle Worth the Wait?

Tommy Lee brings Thai-style curries and his excellent ramen to the Speer neighborhood.

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