denver

Chefs and bartenders across the country are lending hands to those affected by Hurricane Maria in Puerto Rico.

The art of preserving has been in man's wheelhouse since the dawn of time, but fermentation fandom has only recently reached the mainstream, spreading across the nation. Geek out at these fermentation fests all over and all year round. If you'd rather have your own fermentation festival at home, Cured magazine is now available for your…

We’re always on the lookout for restaurant news here at Food Republic. And news we often receive — we’re constantly pitched on restaurants that have pledged to open their doors in the near future, only to eventually learn about inevitable roadblocks and delays that have us questioning whether we should cover a restaurant during our…

We’re always on the lookout for restaurant news here at Food Republic. And news we often receive — we’re constantly pitched on restaurants that have pledged to open their doors in the near future, only to eventually learn about inevitable roadblocks and delays that have us questioning whether we should cover a restaurant during our…

In Charcuterie Board Elements, we deconstruct the best cured meat spreads in the world and zero in on one incredible component. We hit the Nickel at Denver's renowned Hotel Teatro, where Colorado's bounty of ultra-fresh, free-range meat is grilled, braised and yes, cured, by executive chef-restaurateur Chris Thompson. After pigs forage in the summertime, lardo is the…

Craft breweries operating throughout the United States have forever altered the perception and reputation of American beer, and some breweries have altered their hometowns just as profoundly. As the summer travel season cranks into high gear, let us suggest a beer pilgrimage to one, or several, of these breweries located in urban centers across America.

Next week marks the return of Food Republic’s Craft Beer & Spirits Week, our annual dive into the rapidly evolving world of small-batch booze. With that in mind, here’s a little preview.More than a year has passed since Colorado made it legal to buy and consume marijuana. And signs of the change are nearly everywhere,…

It's not enough to simply simmer your chopped-up marijuana buds in butter anymore. Today's more highly advanced experts on cooking with cannabis strongly suggest that, in order to reap the reefer's full benefits, you should prep the pot first, using a somewhat modernist-sounding technique.It's called decarboxylating. And, it's "an essential step," says Matt Gray, CEO…

[caption id="attachment_73626" align="alignnone" width="700" ] Bryan Dayton poses in Memphis, Tennessee - home of the King! [/caption] We're well aware that chefs and bartenders love to take some pretty incredible trips – for both work and inspiration. We even have a full column devoted to documenting their travels. Every so often, though, there's a journey that really…

Tardivo Risotto Red shrimp, orange powder, smoked Maldon salt 10 Columbus Circle, avocerestaurant.com A VOCE (MADISON AVENUE) Razor Clam Crudo Pickled puntarelle, arancia 41 Madison Avenue, avocerestaurant.com BO’S KITCHEN & BAR ROOM Crawfish Étouffé Shrimp stock, pearl barley, crawfish tails Jambalaya Basmati rice, catfish, pureed tomato, pepper and garlic sauce 6 West 24th Street, bosrestaurant.com…

Every Wednesday, Food Republic’s column “Would You Like to Hear About Our Specials?” highlights the nightly special dishes offered at popular restaurants from around the country.This week, we take a look at tonight’s specials from some of New York City, Chicago, Miami and Seattle's hotspots, with stops in Denver, New Orleans, Philadelphia, St. Louis and…

This makes almost too much sense. Denver-based burrito rollers Chipotle is entering the fast-casual pizza business. Why too much sense? For years companies have attempted to launch concepts branded as “the Chipotle of pizza” — including Pizza Rev and a newly re-conceived Sbarro — with little to show for it. Undoubtedly, pizza consumption in our…

[caption id="attachment_71070" align="alignnone" width="700" ] Todd Mitgang showcases a changing menu full of New Orleans influences at Bo's.[/caption] Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd…

We’re (mostly) all fans of Chipotle over here are Food Republic HQ. There are couple locations close to our office. We’ve determined Chipotle by the numbers. We’ve even offered up what we call the oldest Chipotle trick in the book, which was previously a big secret. And now Chipotle is getting into the craft beer…

Over Labor Day weekend (August 31 – September 2), Brady Lowe will host the first Cochon Heritage BBQ in Memphis, Tennessee. The concept is similar to his long-running Cochon 555 events, in that heritage pigs are at the forefront. But the focus in Memphis is BBQ, requiring teams to serve dishes in a number of…

On a recent summer's evening I embarked on an epic five-restaurant crawl in Denver, making tracks on the scorching pavement to well-known places like Linger and Cholon. I was surprised by the diversity of the offerings. Vietnamese wok-fired Brussels sprouts with pork and mint, apparently, is all the rage in a town better known for…

There is a smoked sturgeon salad served with crème fraîche, chives and egg mimosa. An asparagus salad dotted with ricotta produced at a small farm in rural Colorado. And a lamb saddle, also from Colorado, done with gnocchi, baby artichokes and pine nut gremolata. Alex Seidel, the award-winning chef from Denver and the man behind…

I was in Denver on a massive restaurant crawl (5 in 5 hours to be exact). One of the stops was at Linger, a very popular restaurant in the Highland neighborhood. During my stop I jumped between a Oaxacan tamale, paper-thin lentil dosa and a crispy chicken bun dressed with kimchi and maple syrup. This…

“There’s a lot of Vietnamese and Chinese influence here,” says Cholon chef-owner Lon Symensma as I prepare to dig into his soup dumplings with a deep onion-Gruyère broth. I’m also blessed with a crab summer roll (ridiculously fresh crab with roasted peppers, charred corn, cilantro, scallion, vermicelli noodles and a sriracha mayonnaise) and wok-fired Brussels…

Tailgate Toe-To-Toe picks a weekly NFL game and analyzes the matchup—on the field and in the parking lot. Shock and awe. Those are the two words that best described my state-of-being when I first found out that Coney Dogs originated in Detroit. That’s in Michigan – miles away from Coney Island, Brooklyn. What other lies…