article placeholder

Fork It: Make Lunch EDGEy

EDGE Restaurant at the Four Seasons just rolled out a new lunch menu. If you watched Obama's State of the Union speech, you'd know that he called on Americans to commit to innovation -- our purported primary export. I guess they were ready for him at EDGE, where the new lunch menu offers creative cuisine without leaving your comfort zone.
article placeholder

Fork It: Brunch Roundup

2
It's a simple equation: breakfast + lunch = brunch However, in researching the topic, I found that the concept of combining two meals into one is almost exclusively American. Brunch doesn't translate into an...
article placeholder

Fork It: DIY Dining at Cook Street

The ladies love a man who’s capable in the kitchen, and the instructors at Cook Street will help take the pressure off of you. They make the whole process fun and simple, and give you plenty of time to drink wine and talk between sessions at the stove.
article placeholder

Fork It: Olmeca Altos

The good folks from Olmeca Altos were kind enough to invite me to a tasting at VITA with their master distiller, Jesus Hernandez. I like tequila, but I've never been one to sit and sip a glass of it straight. I...
article placeholder

Fork It: Osteria Marco

1
Pools of melting goat cheese and dollops of sweet fig puree on a bed of pecorino, sprinkled with crunchy bits of prosciutto. If your mouth isn’t watering right now there’s probably something wrong with it.
article placeholder

Fork It: Rioja

Looking at the 225 reviews Rioja has accrued on Yelp I realize that reviewing it is almost too obvious, something akin to reviewing air: yeah, we love it. After 230 reviews they still have a 4.5 star rating, wh...
article placeholder

MIND YOUR BIZ

Summer is the time for restaurants to shine and sizzle. Last week, Elway's Cherry Creek hosted the annual HOT ROCKS GRILLER benefiting The Denver Health Foundation where 12 chefs made 24 creations. The restaura...
article placeholder

Fork It: TAG

Troy Guard is a cuisine genius. The gastronomical mind behind some of the Mile High's most cutting-edge eateries (Zengo, now-defunct Nine 75), he's been my taste buds' best buddy since first bite. If I were Troy, I'd hire armed guards to stand watch over my recipe box 24/7. TAG, his current “Continental Social Food” experiment in LoDo's Larimer Square, celebrates its first anniversary today. Word is there's Pop Rocks in one of the entrées. Trust Troy and try it.