303 Magazine Seeks New Contributors

ATTENTION: fashion junkies, beauty addicts, art lovers, music enthusiasts, social butterflies, health fanatics and wanderlust travelers! 303 Magazine is looking for talented and creative writers to contribute t...

Peculinarian: For the Love of Thin Man

I just can’t get enough of Thin Man Tavern. If only Thin Man Tavern were an actual man (as opposed to a quirky neighborhood bar located on 17th and Race Street), I think I would be in love with him. He would b...
Mark Woolcott Photography, ThePatricianPalette.com

Kona Braised Duck Tacos

The holidays are coming and so are elegant holiday parties. If you would you like an hors d’oeuvre as fancy as your holiday dress, try these Kona Braised Duck Tacos from Chef Kevin Barthelemy of Elevated Cateri...

Fork It: Zengo Goes Bottomless

Have you experienced the joys of bottomless brunch? No, not just the mimosas, the whole thing is bottomless. Zengo is an amusement park where all the rides are free and admission is only $35. In this case, the ...

Peculinarian: Falafel Fusion Fiesta

I. Love. Falafel. The only problem is finding a Falafel joint that meets up to my strict standards for Middle Eastern cuisine. I mean (and I am going to be bitingly honest here), Denver is not necessarily kno...

Boulder bEAT: A Riff on Liquid Dinner

Upon meandering into Riffs Urban Fare for the first time earlier this week, we overheard the host letting the walk-in patrons ahead of us down gently—booked solid for First Bite Boulder, with at least a 2.5 hou...

Boulder bEAT: Bite into Boulder

For anyone meandering up to Boulder for a bite this weekend, you’d be well advised to see if your eating place of choice is among the 47 participating in Boulder’s restaurant week, an annual event highlighting ...

Peculinarian: The Art of Palettes

Vincent Van Gogh once stated, “I often think that the night is more alive and more richly colored than the day.” I, personally, agree, and am always searching for the right hue to emblazon my sometimes dull nig...

Fork It: Fabulous Fall Fare at EDGE

If you think beef tartare is just a bunch of meat, think again. Executive Chef Simon Purvis made it for us in the kitchen ( at EDGE Restaurant & Bar) and I watched as twelve different ingredients were pa...