Cuisine

Off Menu, Foodie, In The Cups

Challenging Elements: Artichokes

May 18, 2010 Like 0 Lacy Boggs

Chef Brett Smith was pretty confident about taking on our challenge. His wife asked him if he was nervous, and he told her he thought he had just about any ingredient covered, unless we gave him something that had to…

Features

Best of the West: Critics’ Choice Food and Drink

April 14, 2010 Like 2 Lacy Boggs

Best For When You Want The Best Frasca, Boulder Here, dinner is a symphony that at times feels light and airy and then hits you like a wave of heart-pounding percussion. Frasca’s ever-changing menu includes plates of perfectly sliced prosciutto,…

Features

For the Love of Salumi

April 14, 2010 Like 0 Lacy Boggs

When I left Denver on Saturday morning, the first thing I did was phone my editor. “You should be really jealous of me right now,” I said. “Why’s that?” “Because I know you love prosciutto, and I’ve just had some…

Foodie

Who’s a True Foodie?

April 14, 2010 Like 1 John Lehndorff

I dutifully filled out my Census form, but critical questions were missing: “Are you a practicing foodie? Do you plan vacations around restaurants, smuggle food from other nations and give your knives nicknames?”

Restaurant Reviews

A Taste of the Old Country

April 14, 2010 Like 0 Lacy Boggs

My life was not truly complete until I ate a pierogi. I don’t know what took me so long; the filled dumpling family is a particular favorite of mine. But the moment I bit into a potato and cheese pierogi…

Features

Challenging Elements

April 14, 2010 Like 1 Lacy Boggs

Known best as a pie filling, often paired with strawberries for sweetness, this sweet-tart veggie can also be used in savory dishes, as Timothy Payne, chef and co-owner at Terroir in Longmont, so masterfully showed us. He was undaunted by…

Features

No Boys Allowed

April 14, 2010 Like 1 Lacy Boggs

Beer marketing and sales is so imbued with testosterone that it’s surprising that bottles don’t have hair on them. From the male-dominated slang (“beer bellies” and “six-pack abs”) to the marketing and sales (Swedish Bikini Team, anyone?), it’s a wonder…

Online News

Tid-Bites: You & Mee Noodle House

March 24, 2010 Like 0 Lacy Boggs

Too often when searching for a restaurant, we come upon costly, pretentious places serving complicated food. Any more, the mentality is that you must spend a substantial amount of money for an enjoyable meal, but I’m tired of this, and…

Foodie

Nibbles: Talkin’ ‘Bout My (Aging) Generation

March 24, 2010 Like 5 John Lehndorff

Whenever there’s a societal problem in the U.S. it’s popular to blame the baby boomers. We’re one big, easy target. Google “blame the baby boomers” and you’ll see more than 406,000 results. Now we’re being labeled as the major culprits…

Restaurant Reviews

Full of Potential

March 24, 2010 Like 0 Lacy Boggs

L’Atlier chef/owner Radek Cerney is known for experimenting. His menus often feature unusual preparations. His latest experiment, Radex Bistro—formerly known as Full Belly—is a comfortably priced foray into his signature hybrid fare. Dishes are unpretentious yet pleasantly complex, but the…