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Review: Bramble & Hare
The menu is pithy, designed like a cross between a vintage diner ticket and a sushi menu, on which you indicate with a little library pencil the plates you would like to try.
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Magazine
Challenging Elements: Cheetos
Taking the bacon out of the egg wash, he submerged it into a bowl of Cheetos, the kid-friendly curve ball we threw him 24 hours before preparation. Rosenberg took the dehydrated cheese snack and crushed it up to turn it…
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Hello, Facebook Graph Search
If you haven’t been paying attention, here’s what all the hubub’s about: Facebook is releasing a search query functionality more robust than anything the casual user has had access to use in the past.
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The Total Package
Is there really a difference in taste between kegged, bottled and canned beer?
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Five Questions with Paper Bird
Paper Bird’s new release Rooms makes a strong, early case for Colorado’s Album of the Year, dropping March 22 with a release party at the Oriental Theatre in Denver.
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Editor’s Picks
True Love Since the early 1990s, G. Love & Special Sauce’s blend of hip hop, R&B and East Coast blues carved a niche in a blended genre. Garrett Dutton’s (G. Love) laid-back musical style finds its complement in drummer Jeffrey…
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Challenging Element: Oysters
Shred or die.” That’s the saying Kyle Mendenhall, executive chef for the collection of The Kitchen Community restaurants, engraved on a silver tasting spoon—an heirloom from his grandmother. I feel pretty confident giving an ingredient challenge to any chef with…
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Review: Harold’s Restaurant
Don’t be fooled by the attached Best Western hotel: Harold’s is a cool place. You’ll know it as soon as you walk in and are presented with your choice of sitting in the dining room or the lounge, known as…
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Best of the West
Yellow Scene Magazine presents its annual Best of the West issue (and the crowd goes wild!), a tribute to our editors' and readers' favorite restaurants, spas, shops, places and people. Enjoy, and don't forget to vote in 2014.
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