The James Beard Foundation announced its long list of semifinalists for the 2019 Restaurant and Chef Awards this morning. Colorado earned eight nominations on t...
Bryan Dayton, owner of lauded restaurants including OAK at Fourteenth and Acorn, announced a new concept today that will open at The Source. Dubbed as Melted, t...
Dialing in the sound of a new album requires balance and innovation — staying familiar without being repetitive, but showing audible growth without departure fr...
There’s no need for a food fight in Denver, but when it comes to fried chicken, most of us are ready to put our dukes up to say who’s best. Rather than settling...
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Break out your acid wash jeans and Aqua Net: Def Leppard and Journey are coming to...
Some of Denver’s most recognizable names in the restaurant industry (chefs Troy Guard, Jen Jasinski and Max Mackissock, to name a few) have kept the wheels of g...
This is an entry in an ongoing series for 303 Magazine, which will profile a range of industry professionals and the stories behind their tattoos. It is our int...
#303EATS is still at it. Now with 18,864 entries and counting, our followers have been tirelessly on the hunt for the best food in the Mile High City. With pizz...
Fried chicken headlines the week as the Post Chicken & Beer announces a new location, a historic Denver hotel receives restaurant accolades, and Jesse Mor...
Johnny Ballen, co-owner of the Squeaky Bean in LoDo is set to open his latest venture, Cochino, in Englewood next week. The Mexican restaurant brings tacos, sal...
Punch Bowl Social founder and CEO Robert Thompson made a monumental announcement this week with the addition of James Beard Award-winning chef Hugh Acheson. Wit...
We’re halfway through the week and have already seen shutters, chef shuffles and a few new opening announcements. As usual, it’s never quite in Denver’s dining ...
Originally from New Mexico, Justin is the former Food + Booze Editor for 303 Magazine, covering the latest trends in Denver's dining scene. Oh, and he'll definitely argue about green chile with you.