Surf & Turf in Style at Ocean Prime

If you’re looking for a great date restaurant or just a great meal, you can’t go wrong on Larimer Square in Denver. We treated ourselves to a scrumptious Sunday Surf & Turf dinner at Ocean Prime on Larimer Square last week and want to show and tell you why you’ll want to treat yourself to their fabulous food.  First off, this is an award-winning modern American restaurant from renowned restaurateur Cameron Mitchell. They always source the highest quality ingredients available and use simple, pure, local and regional flavors on the made from scratch menu. Seafood is selected and flown in daily for freshness and the steaks include USDA Prime cuts and are aged for maximum tenderness and flavor.

Surf & Turf Appetizer

Ocean Prime’s new menu addition features a Sunday night Surf & Turf special for $55 that includes a soup or salad, an 8oz filet, a choice of shrimp scampi, crab cake, or sea scallops, and a side dish. We chose, with some help from Chef Julia, the house salad, a side of jalapeno au gratin, and the shrimp. The salad was bright and crisp with candied walnuts, apple slices, and a perfect coating of slightly sweet, slightly acidic Sherry mustard vinaigrette. The filet and shrimp were succulent and full of flavor. Our side of jalapeno au gratin was so deliciously decadent we had to resist eating all of it to save room for our smoked Gouda tater tots and pea risotto (below). To top off the Sunday special, bottles of wine from their Wine Spectator award-winning wine list are half off!

The other Surf & Turf entrée on the menu is available seven days a week and features an 8oz filet and poached lobster draped in a bright Béarnaise sauce, atop a crispy hash brown cake and sautéed spinach. This dish was a decadent deal for $60 and brought together the robust but refined flavors of their steak and crispy potatoes, alongside the lighter lobster and seared spinach. These Surf & Turf entrees are the best way to go if you want the best of both worlds, and at a restaurant like Ocean Prime we recommend you try both worlds.

Surf & Turf Daily Entree

Another great way to do this is by ordering their smaller in scale and much smaller in price Surf & Turf appetizer. In this dish you’ll enjoy two perfectly seared, soft supple pillows of sea scallops along with the best short ribs, they’d surely been simmering all day. Hints of parsley, a rich short rib reduction, and creamy mashed potatoes round out this exquisitely executed Surf & Turf sampling.

If you decide not to go the Surf & Turf route there are plenty of other options: sushi, raw bar, salads, seafood, chicken, chops, and a handful of prime cut steaks and sides. Some of Chef Julia’s favorite menu items include the Alaskan Halibut feature; the Teriyaki Salmon and the Chilean Sea bass are fantastic she says, and two of the most popular dishes; and the Prime New York Strip steak has great marbling & flavor.

I highly doubt you’ll be able to share a starter and eat your entire entrée with sides and still have room for dessert, so you’ll want to make sure you pace yourself because their desserts are exquisite. They include chocolate cake with ice cream, a mile high carrot cake, a chocolate peanut butter pie, crème brulee, sorbet, and this amazing creation pictured below named the warm butter cake. We blissfully breezed through the whole cake, ice cream, berries and all; even the non-dessert eaters thought it was heavenly.

https://www.ocean-prime.com/

Words by Tiffany Candelaria    Photos by Josh Stephens

New this June at Denver's Longest-Running Block Party | People's Fair

People’s Fair Art & Music Festival is Denver’s largest and longest-running block party, which celebrates its 47th year at Civic Center Park, June 1-3, 2018. People’s Fair celebrates the best of the Mile High City, including music; culture; fitness; food and beverage; fine art; and a makers’ marketplace produced in partnership with Denver Flea.

They are kicking things off Friday, June 1. with a featured concert from MAX, who's current hit, “Lights Down Low,” ft. gnash, hit number one on Billboard’s Emerging Artists and Adult Pop Songs charts earlier this year. A variety of free concerts will follow MAX’s performance throughout the weekend: a full day of bluegrass performances on the festival’s main stage on Saturday, June 2, featuring Matt Rouch & The Noise Upstairs, Turkeyfoot, Lonesome Days, Kitchen Dwellers, and Trout Steak Revival. Sunday, June 3, Moon Taxi will make their only Colorado appearance this summer at 4:30 pm, with The Other Black  opening for them at 3 pm. Additional live entertainment will showcase an eclectic range of Denver talent, including performances from Dazzling Divas Drag Show, Colorado Mestizo Dancers, and dance groups performing everything from ballet to belly dancing!

The Mural Project is back this year, a live art competition in which teams of young, local artists paint murals onsite during the festival. Many teams return to the Mural Project year after year, allowing attendees to witness transformations in the up-and-coming artists, who develop positive self-expression, time management, critical thinking and more through participating in the project. There is also a fine art show featuring more than 100 artists, beer & wine garden, a variety of fitness vendors, fitness-oriented events, such as free community yoga classes courtesy of CorePower Yoga, hosted at 10 a.m. Saturday and Sunday on the main stage. New this year, the “Outdoor Adventure Fest” will invite attendees to experience the Colorado outdoors in the heart of the city, with a climbing wall, a kayak pool, goat yoga and more.

In addition to highlighting the unique communities found in every corner of Denver, People’s Fair raises funds for nonprofit organizations. The event primarily benefits Capitol Hill United Neighborhoods, although all of the beverage booths at the festival are staffed by volunteers from various nonprofit organizations, who raise funds via tips received at their bars. 2018 community partners include Project Angel Heart and Colorado Gay Rodeo Association.


Reserve VIP tickets, your free yoga ticket, or $5 general admission ticket to MAX at  https://peoplesfair.com/tickets/

Photos by Ryan Cox

The Summer Passport Has Arrived

Whether you’re looking for a place to enjoy patio weather, a new date night spot, or the perfect after-work libation, The Summer Passport has you covered. The Denver Passport Summer Edition is a pocket-sized book filled with 2-for-1 drink specials from the city’s best establishments. This Summer Edition will feature 66 establishments and also includes a spotlight on a few of the best pizza spots around town.

“For our sixth summer we compiled a list of the 66 best bars and restaurants Denver has to offer,” said Amy Osgood, director of The Passport Program. “We’re featuring Frank Bonanno’s not-yet-opened Moo Bar in the Milk Market, while also not forgetting about his other concept Luca and its frozen Aperol Spritzes. We’re including James Beard award-winning chef Jennifer Jasinski’s newest concept Ultreia, as well as the nationally anticipated American Bonded. And making its first appearance in the Denver Passport is the beloved El Chapultepec, which will offer 2-for-1 ‘jazz-themed-cocktails.’ Also new this year, one can get 2-for-1 slices at Marquis Pizza and Sexy Pizza, because who doesn’t love pizza!”

Curated with the mission of highlighting the city’s best drinking destinations, The Passport Program encourages locals and visitors alike to explore different cities and regions via 2-for-1 craft beverages. The Passport’s various seasonal programs feature pocket-sized field guides that are designed to spark adventure, as well as support local establishments and non-profits. From tried-and-true local favorites to newly opened hot spots, this Summer Edition Passport helps narrow these options down while also providing extra incentive, a complimentary drink, to make going out that much easier—and more fun.
 
Participating bars and restaurants: Ace Eat Serve, Aloy Modern Thai, Alternation Brewing Co., American Bonded, Angelo’s Taverna, Banded Oak Brewing Co., Bar Fausto, Bear Creek Distillery, Bellwether, Bistro Vendôme, Block & Larder, Brazen Neighborhood Eatery, Copper Lounge, Crooked Stave Artisan Beer Project, Deep Roots Winery & Bistro, Denver Distillery, Dio Mio, El Chapultepec, Euclid Hall Bar & Kitchen, FERMÆNTRA, Fish N Beer, Fort Greene Bar, French 75, Great Divide Brewing Co., Hudson Hill, Illegal Pete’s, Jax Fish House & Oyster Bar, Kachina, Leña, Leopold Bros., Lola Coastal Mexican, LOW Country Kitchen, Lowry Beer Garden, Luca, Middleman, MOO Bar at Milk Market, North County, Odell Brewing Co.’s RiNo Brewhouse, Ophelia's Electric Soapbox, Oskar Blues’ Black Buzzard, Park Burger, Punch Bowl Social, Ratio Beerworks, Root Down, Sarto’s, Seedstock Brewery, Skyline Beer Garden, Spangalang Brewery, Stem Ciders, Steuben’s Uptown, Stoic & Genuine, Stranahan’s Colorado Whiskey, Tacos Tequila Whiskey, Tatarian, the ART, The Family Jones, The Post Brewing Co., The Way Back, there …, TRVE Brewing Co., Ultreia, Upstairs Circus, Vesper Lounge, Vital Root, Woods Boss Brewing Co. and Zeppelin Station.
 
Participating pizza locations: Marquis Pizza and Sexy Pizza

The Passport Program Summer Edition is a proud supporter of the Colorado Restaurant Association's Angel Relief Fund. A portion of Passport sales in Denver, Boulder, Fort Collins, Colorado Springs, and the Mountains support the Angel Relief Fund's mission of helping hospitality professionals recover from the unexpected by offering emergency assistance grants to those facing an unanticipated hardship such as: accident, illness, injury, death of an immediate family member, or natural disaster. To learn more, please visit angelrelieffund.com.

In addition, to celebrate all the good things teachers do year-round, The Passport Program is setting up its own Summer Passport Scholarship. The first 1,000 teachers that apply, in each city, will receive a free Summer Edition Passport. Teachers can apply here.
 
The Denver Passport Summer Edition is valid from May 25th through September 3rd. Passports go on sale on May 15 at 10:00 a.m. MST for $25. To purchase, visit ThePassportProgram.com.

Cultures Collide to Make Familiar Dishes New Creations at Mister Tuna

With a new Executive Chef and a new season comes a new menu for Troy Guard’s Mister Tuna restaurant. We will highlight a few of the great new dishes you'll want to try this Summer, and point out a few house favorites that have carried over. The new Executive Chef, Tristen Epps, relocated from Brooklyn to Denver last year and took over the kitchen at Mister Tuna in February. Having grown up in the Southeast where BBQ is popular, combined with his travels through Asia, Chef Epps unites the flavors of these two distinct cultures into dishes that may appear familiar, but taste completely original.

Ancient Grain XO Spaghetti

Mister Tuna opened about two years ago and was inspired by creator/owner Troy Guard's childhood days in Hawaii where his dad, known as Mister Tuna, cooked meals over a grill in their backyard. The new menu combines Guard's Hawaiian history and Chef Epps Southeaster and Asian experiences. Together they have created a marvelous menu with many different flavors, ingredients, and creative combinations. The menu offers Raw Bar selections, many Shared Plates, and a handful of large Entrees meant for sharing. The whole menu in fact was crafted with the intention of sharing a meal, sharing an experience, and enjoying the flavors together with the friends or family at the table with you.

The wood fired grill is a central component here and works alongside the rotisserie that spins everything from local game to whole heritage hogs. This method showcases a style of cooking that brings people together in “Ohana”, the Hawaiian concept for family.

Bison Tongue Toast

To start, the Oak Grilled English Peas are a fun and flavorful appetizer for the table. They mimic Edamame but with an entirely different flavor that comes from charring them right on the coals and seasoning with yuzu black pepper butter. The other appetizer we shared was their popular Bison Tongue Toast. The bison in this dish is brined for two weeks then cooked for a whole day to become bison pastrami. This delicacy sits atop a house made bread, Fontina cheese sandwich garnished with pickled spicy radish. This shared plate, along with the Charred Barbeque Octopus, are two of the most popular new dishes on the menu. Two longstanding favorites of Chef Guard's that remain on the menu are the broccolini, speck Gnocchi and his Roti Tacos.

Two larger standouts we tried and recommend are the Ancient Grain Spaghetti and the Smoked Cauliflower Agnolotti. While both are pasta dishes, they tasted far from Italian, especially the Spaghetti, which Chef Epps said he calls "Faux Soba". The bolognese sauce he makes is slightly creamy, but uses Asian flavors and XO sauce, simmered shrimp, smoked eggplant, and specked with Speck (cured pork). The Spaghetti is handmade with ancient grains, has the perfect amount of creamy XO sauce, and is all topped with sautéed bok choy and crispy fried shallots - what a wonderful cultural mash up!

The Smoked Cauliflower Agnolotti is similar to ravioli and is stuffed with smooth pureed cauliflower and potato. A house made calabrian chili oil, which is a spicy, mildly sweet Italian chili, surrounds the pasta pillows and provides a zesty punch. Living local greens, buffalo burrata and charred cauliflower decorate this delicious dish.

Hanger Steak

If you still have room to order an entrée after all the scrumptious shared plates, you can choose between Hawaiian Fish in coconut curry, Rotisserie Pork Collar, and Hanger Steak with their incredibly unique potatoes (gnocchi meets sponge cake gets baked, then deep fried). There’s also a Lamb Ribeye, Halibut, and Fried Rice. You can enjoy the entire menu or just a cocktail at the interactive Chef's counter, the raw and preservation (pickling) bar, the cocktail lounge, or their large outdoor patio. Mister Tuna provides plenty of spaces to match your mood and plenty of eats to please your palate.

https://www.mistertuna.com/

Words by Tiffany Candelaria

BRECKENRIDGE BREWERY RELEASES THE 2018 OFFICIAL COMIC CON BEER “RAZZNAROK”

Launch Party to Take Place Thursday, May 17th at Stoney's Bar and Grill

WHO:  Breckenridge Brewery and Denver Comic Con (DCC) will officially launch the 2018 Comic Con Beer, RAZZNAROK, on May 17th at Stoney's Bar and Grill with live music, games, cosplay, and the first of many collectible pint glass giveaways. The beer’s name was the winner of the annual “Name the Denver Comic Con Beer” contest which beat out more than 800 submissions during the online contest. RAZZNAROK was inspired by the widely popular 2017 Marvel Comic book film: Thor: Ragnarok.

The 2018 DCC beer is a Belgian style witbier brewed with fresh raspberry puree. For the seventh straight year, Breck will be releasing the beer along with limited edition DCC beer pint glasses. This year’s Razznarok glass features artwork by local comic artist Morgan Beem.

After the launch party, RAZZNAROK will stay on tap at Stoney's through Denver Comic Con. Other pubs within walking distance to the Colorado Convention Center will serve the beer leading up to and during the event. Follow Breckenridge Brewery on Facebook and Twitter for information on other pint glass giveaway events during Denver Comic Con. This information will also be posted on breckbrew.com in the weeks prior to the DCC.

WHAT: For seven years Breckenridge Brewery has brewed a special beer exclusively for Denver Comic Con (DCC). The first 200 people to this FREE event will receive a limited collector’s series “Razznarok” pint glass featuring custom design by artist Morgan Beem. Colorado's premiere party band, 6 Million Dollar Band will be bringin' the 80s energy to keep the dance floor movin' all night!

WHERE: Stoney's Bar & Grill 1111 Lincoln St. Denver, CO

When:Thursday, May 17th

- Doors 7pm

- Live music by 6 Million Dollar Band 8pm

- DJ 10pm

About “Razznarok!”

Razznarok is a time-honored, Belgian-style ale with a tart pink twist. Brewed with unmalted wheat, orange zest, coriander and fresh raspberry puree, this unfiltered, light-bodied beer has fruity notes of raspberry & citrus, a touch of spice, and a pink blush of color. Refreshing. Surprising. Sprightly. Whimsical.

Past winners of the "Name the Comic Con Beer" contest are The Fantastic Pour, The Caped Brewsader, Brews Wayne, Hulk's Mash, Snape-ricot, and I Am Brewt.

 

5 Upcoming Events In Denver

5 Upcoming Events in Denver

Denver hosts a plethora of unique events throughout the year. Regardless of the activities you enjoy or the scene you prefer, it's safe to say that you'll be able to find something that fits your interests. Here are some of the top upcoming events in the Denver area spanning from fashion, food, to music! If you're looking for a way to get around without shuffling ride share services or dealing with traffic, be sure to check out this Boulder Party Bus Service.

 

Denver Beer and Music Festival

May 19 at the Vinyl Events Center

This craft beer and music festival is headlined by the rock band Shwayze, but there will also be other live bands and DJ's at the event. There will be local food vendors at the Tasting Village of Food as well as unlimited samples of 50 different varieties of spirits, wine, and beer. Tickets range from $35 to $50 for VIP admission, and it will be worth every penny.

 

ThriftCon

May 20 at INDUSTRY RiNo Station

For those who enjoy a good bargain or rare vintage find, you're not going to want to miss out on ThriftCon. There will be vintage collectibles, clothing, and home goods to consider buying here. With over 40 vendors, the selection is sure to be solid. You won't leave here without a new piece, guaranteed.

 

Trash Fashion Show

June 9 at EXDO

This evening of innovative fashion features clothes made from reclaimed material by local designers. There will be different categories that the designers will compete in such as "Little Black Dress" and "White Trash". General admission will run you $25, while the $150 VIP ticket includes valet parking, a pre show cocktail reception, gift bag, front row seating, and admission to the Tracks nightclub for the after party.

 

Denver Summer Brew Fest

July 27 & 28 at Mile High Station

The Denver Summer Brew Fest boasts over 100 brews and ciders to choose from 40 different breweries. The brew fest benefits the Swallow Hill Music Association, so it's a great event to support. Tickets range from $35 to $60 for their package deal. General admission runs from 7-10 PM, but VIP holders can show up an hour early to enjoy a special beer and cheese sampling.

 

Reggae on the Grass

July 29 @ Levitt Pavilion

This is a free concert series that's open for all ages. Feel good reggae will be playing on multiple stages with bands like Nase Face, Emcee Rasta Stevie, Colorado Binghistra, Ras Marcus Benjamin, and the Denver Vintage Reggae Society. This is the first annual event, and it's sure to be super entertaining.

The Perfect Place for Vegetarians and Carnivores to Dine Together

Cordon Bleu Sandwich

The Pig & The Sprout restaurant in Denver’s Union Station neighborhood embodies the dual nature of its name - featuring hearty, meat-based items and lighter, veggie and based items. The physical layout of the menu is split down the middle with meat-based, heavier ingredient dishes listed under “The Pig” side and vegetarian, even some vegan, dishes listed under “The Sprout” side. This place is perfect for those couples who each have entirely different eating habits or large groups! The same goes for the cocktails; you’ll find bold, whiskey, bourbon and beer based drinks and then light, clear spirits with fresh citrus or herbal ingredients on the other side. We can’t recall any restaurant we’ve been to with such a contrasted, and clearly divided menu as this… and we think it’s wonderful.

When Andy Ganick opened his long dreamed of The Pig & The Sprout last summer, he called it his "dream restaurant that would satisfy all." Ganick is on site most nights, but is also the owner of Stapleton’s popular Berkshire Restaurant that’s been serving “Swine, Wine and a Good Time” since 2007.

Eggplant Bruschetta

We had a good time and a great feast at The Pig & The Sprout last week and want to share our thoughts with you. We started with the Eggplant Bruschetta ($8) that was a very tasty "Sprout" starter consisting of fried eggplant, Boursin (soft, herbed) cheese, smoked tomato jam, and arugula which we really enjoyed. For our “Sprout” entree we ordered the Gnocchi, ($18) which was a wonderful vegetarian dish, but don't order it because you think it'll be lighter than something on the "Pig" side of the menu. In addition to the potato pillows (aka gnocchi), there were golden raisins, sunflower seeds, candied walnuts, butternut squash, Boursin cheese and arugula, all drizzled with browned butter sauce. This dish was decadent, filling and full of flavors.

Next, the Cordon Bleu ($14) sandwich was spectacular and is one of their most popular entree items, we get why. Every component from the toasted and mayo/fondue-slathered bun to the fantastic fried chicken made this sandwich a hit. The fried chicken is actually breaded with garbanzo beans, which gave it a more savory, nutty taste opposed to just fried crunchiness, and also makes it gluten free! In fact, you can make the whole sandwich gluten free with their special buns if you prefer.  

The Brussels Sprouts & Hogger

The final dish was over the top and was a popular item we just had to try for ourselves (and to tell you about!) It was a towering assortment of pulled pork, bacon, a kurobuta pork patty from Berkshire Farms and topped with apple slaw, pig chips, and mayo. It is aptly named The Hogger ($17) and is served with fries, but we got their Brussels Sprouts ($8) instead because we were told how great they were. We were very pleased with that suggestion and got a heaping dish full of the glazed, Parmesan dusted sprouts. These however are not on the "Sprout" side of the menu because they are cooked and served with bacon. We could barely have more than a bite of this final dish after everything that came before, but I can tell you the leftovers were just as great the next day.

We only ordered one cocktail and choose the Wild Boar, consisting of El Dorado 12 yr. rum, honey, black walnut bitters and served with a spear of Luxardo cherry and prosciutto. It was like a sweet Manhattan and tasted more like bourbon than typical rum, apparently 12 years of aging will do that. Some of the other cool cocktails are their four different Mules, a Chocolate Mint Porter, and an Apple Pie Martini and Mimosa. During Happy Hour (3-6pm & 11pm-2am), ALL drinks are 25% off!

The space lends itself to a variety of personalities as well; climbing vines by the bar, antique books, garage door walls that open up to two outdoor patios, and sleek couches for lounging and community tables for making new friends. We thoroughly enjoyed this restaurant because it provides thoughtful, creative seasonal fare for vegans, vegetarians, gluten-free, and carnivors alike. Even the large drink menu nods to their split personality with clever, one of a kind cocktails paired to both palates.          https://www.pigandsprout.com

Words by Tiffany Candelaria        Photos by Samantha Bliss

Moscow Mules+Mini Golf = The Mule Majors

Spend an afternoon putting your way through the Broadway Sports Castle as it's transformed into an indoor put put course, complete with a unique boozy mule and a tasty bite at every hole! Saturday, April 7th play the Font 9 Holes from 1-4pm or the Back 9 from 6-9pm. Throughout the day, some of the best food trucks around town will be providing the bites: Adobo Food Truck, Banomanom, Funnels, Ohana Grille, Passport Food Truck, Roll It Up Sushi, Sokare, and Wheels on Fire. Need an added pick me up? Try the Hydrate IV Bar!

Guests are encouraged to dress the part, meaning high fashion golf attire, vibrant Polo's, visors, slacks, and fancy hats! A prize will be awarded to the best dressed for each session. The event will bring the rest of the Major's vibes with great music, fantastic decor, extra activities, and live screenings of the Masters and Happy Gilmore!

A portion of the ticket sales will go towards helping Sports Buddies. Sports Buddies is one of four core youth mentoring programs offered by Big Brothers Big Sisters. Their activities are designed to deepen mentoring relationships while supporting self-confidence, goal setting, collaboration, skill development, and healthy lifestyles. For more information and to purchase tickets for Saturday April 7th, visit https://www.themulemajors.com/

Hedge Row Brunch

Cherry Creek has been known for its ritzy stores and high-end chain restaurants, however these days its restaurant scene is catching up with the rest of Denver's unique restaurants and bars, and offers more parking then you'll find in RiNo or Broadway. Hedge Row is different for a number of reasons; it's not a steakhouse, the prices are reasonable, they offer brunch, lunch, dinner and drinks, and most of the menu is locally sourced.

Hedge Row opened in the latter half of last year and sits on the corner of Cherry Creek Blvd. across from the mall. They describe themselves as a relaxed American Bistro featuring rustic dishes from a wood-fired oven. This shone through in everything from the decor, to the open kitchen, to the menu, down to the clothes the servers wear. The restaurant is very bright and open, and has colorful touches aside wood accents. It is somewhat reminiscent of The Kitchen and that's because it is part of the same restaurant group that is dedicated to serving delicious, real food sourced from responsible and local farmers and purveyors. Not only do diners get to experience the local freshness and quality of the food, but the staff also gets to try everything and takes field trips to the farms and ranches used at their restaurant.

We started with the Gulf Shrimp Hush puppies with hot pepper honey that were recommended. They were crispy little balls with warm, soft cornmeal and shrimp inside, atop a dollop of jalapeno infused honey that made for a scrumptious Southern starter. For our entrees we ordered the Slow Roasted BBQ Pork Spoonbread and the Char-Grilled Piri Piri Chicken Sandwich. Both were excellent and just the right size after our hush puppies and a Bloody Mary.

The Piri Piri Chicken Sandwich comes on a local Grateful Bread ciabatta and is similar to a Vietnamese  Bahn Mi. The chicken was juicy and came with some crunchy slaw veggies and savory spices. The BBQ Pork Spoonbread features a perfectly fried Wisdom Farm egg atop house slow roasted pork and a thick, grilled price of cornbread. There wasn't any kick to the BBQ, but it was flavorful and they have an awesome hot sauce with dates, cumin and fresh carrots by Seed Ranch. Sounds kind of strange, but it tasted similar to any regular hot sauce, but better. Other brunch favorites are their Smoked Salmon Flatbread, Yogurt Panna Cotta and Wild Mushroom Toast.

Last, although we were full, we still had to try their pastries and ordered all four ($12) to go. Their cinnamon rolls are quite popular and are finger lickin good, yes, you'll be tempted to drop the utensils and pull it's sticky goodness apart with your fingers. However, it's not sticky from frosting like other places sticky rolls, but rather coated with a sugar and bourbon glaze and topped with glazed pecans for a delightfully satisfying treat. Their other pastries are also tasty and flavorful opposed to overly sugary. They offer a Pear-Cardamom Coffee Cake, the Bourbon Pecan and Sticky Bun, Spiced Carrot Muffin, and the Maple Old Fashioned Doughnut, which was sweet but in a nice way that reminds you of childhood.

Hedge Row will be participating in Denver Restaurant Week (happening now), with a three-course wood-roasted dinner menu for $35. Go try their dinner or brunch for yourself, and don't forget dessert!

https://www.hedgerowbistros.com/event/denver-restaurant-week-223-34/

Words by Tiffany Candelaria       Photos by Josh Stephens

Vesta | 20 Years Later

Vesta, the Roman goddess of the hearth, is the inspiration for this Denver dining destination that first lit its hearth over 20 years ago. Owner Josh Wolkon shares his story with us, “Vesta opened in 1997 in Denver’s LoDo. I was 25 years old and driven by pure ambition to open my dream restaurant. Surrounded by young, energetic, passionate, and fun people, we created a destination restaurant before LoDo itself became a destination. The term ‘Vesta Vibe’ was later coined and became known for combining positive energy, genuine hospitality, philanthropy and fun.” Through deliciously cooked food in an inviting environment where friends and family can gather and connect by the warmth of the fire, Vesta continues living up to its name and its “vibe”.

The latest menu was created by Colorado-raised Executive Chef, Nicholas Kayser, whose culinary talents enhance the Vesta menu with creative interpretations and beautiful plating. Nicholas’ culinary talents and experience have come from his time working with top chefs all over the world, in restaurants from Hong Kong to New York to Las Vegas. He eventually longed to be closer to his friends and family back here in Denver and moved back and started at Vesta a couple years ago.

Ahi Tuna Tonnato

The menu offers seasonal, creative American dishes, plus barrel-aged cocktails, craft beers and an award-winning wine list. To start, you can try “The Full Monty” of Vesta’s own house cured meats and artisan cheeses served with house made breads and mustards, along with pickles and truffle honey. We went a lighter route with the Ahi Tuna Tonnato, a lovely sashimi grade tuna carpaccio drizzled with olive vinaigrette, aioli, and topped with focaccia. This appetizer was incredible; it was not fishy, had an easy to eat texture, and a unique combination of Italian flavors from the focaccia and aioli paired with light, fresh tuna.

We also sampled the XO Smoked Pork Ribs garnished with a fresh cilantro salad. This too was very delicious, with great flavor of a sweet heat hoisin sauce around succulent rib meat with a slightly crisp outside. For the entrée we enjoyed the Pan Roasted Branzino, which is a mild, white fish and comes with crispy roasted red potatoes which we loved, celery salad, sorrel, and winter radishes. This is a modern take on an Israeli dish and incorporates Middle Eastern spices and ingredients which was creative, but not spicy.

Pan Roasted Branzino

To cap off our dinner we were treated to sweet potato beignets. These delightful little dumplings of sweet potato and dough are rolled in cinnamon sugar and sit atop toasted marshmallow, cranberry compote, and caramelized milk. It was a sweet treat for sure, but not too intense or heavy. They have some other tantalizing treats we’d like to try next time like the Sticky Toffee Pudding with medjool date cake and their Tiramisu with chocolate honeycomb.

In addition to the great food, the restaurant has a beautiful interior with noticeable themes of warmth, sensuality and dreams reflected in the handcrafted industrial design. Curved booths, open flames from the exposed grill, and draped fabric light fixtures soften the industrial design and bring a sensuality and warmth to the space that complements the “Vesta Vibe”. Another cool component to Wolkon’s restaurants is their certification as Green Businesses through the EPA and Certifiably Green Denver. Further, since opening Vesta in 1997, charitable giving to nonprofit organizations, particularly youth-focused organizations, has been one of the restaurant group’s top priorities.

http://www.vestadenver.com/        Words by Tiffany Candelaria          Photos by Samantha Bliss

sweet potato beignets

A Tropical Escape in Denver's Cap Hill

When you think of the Caribbean do you  picture white sand beaches, tropical colors and flavors, fruity drinks, and island music? Well you'll find all this (minus the beach) at the new Calypso Caribbean restaurant, bar and café Bang Up to the Elephant in their cool, new space in Capitol Hill.

The fully immersive restaurant comes from Denver restaurateur Kevin Delk, the creative mastermind behind Two-Fisted Mario's, Mario's Double Daughters and the Aspen tree filled Beatrice & Woodsley. In similar fashion, Bang Up to the Elephant is full of imaginative touches, creative interior design, and lots of Caribbean colors. From the painted floor to the blue-hued light and everything in between, this new restaurant offers much more than just a meal.

The large space had been abandoned for nearly 27 years prior, and before that was The Mercury Café. The team had a lot of work ahead of them, but the empty canvas allowed for creativity and a total transformation. Between the ambiance, the unique food, and the tropical drinks (and plants), you really feel transported to a tropical destination. Another cool component is the sunny front “patio” café, enclosed with colorful mosaic stained glass walls, big doors that can fully open on a nice day and a park fountain.

We began with a few cocktails from Cocktail Conservator Dylan Holcomb, our favorite being the Nose Ender because it’s served in a coconut and festively garnished. Its spirit is tequila and house-made cream of coconut. If this doesn’t make you feel like you’ve been transported, the food and ambiance surely will. The Devil’s Claw and Newgate Knockers where our other favorite cocktails and were also beautifully garnished. Devil’s Claw contains Mekong, a Thai spirit, lemon juice, Chinese Five Spice, and curry syrup. Despite all the exotic spices, the drink was well rounded and refreshing, it did bring out the spice in the food however. The Newgate Knockers drink was a bit creamy and sweet, with lemon juice, tamarind, gin and Orgeat.

The menu is led by Executive Chef Travis Messervey, of Beatrice & Woodsley, and features a wide range of "Calypso cuisine". Delk gave us a brief history of the Islands, explaining how many different countries explored and colonized the Caribbean at various times, thus bringing their foods and customs to the Islands and its native people. Diners here will find African, Indian, European and Chinese dishes and influences on the menu. For example, the Jerk Chicken is slow-cooked over pimento wood from the All Spice Tree, traditionally used to smoke jerk meats, and covered in a savory, spicy rub. It had wonderfully deep flavors, wasn’t too spicy, and sits atop rice and black-eyed peas. It comes with a side of astringent papaya-red cabbage slaw and is garnished with tasty smoked, sweet pineapple slices.

Their Bake & Pepper Shrimp sandwich was also a standout and is one of four versions you can order of this popular Trinidadian dish. It had breaded shrimp between two pieces of fried flatbread with tomatoes, red cabbage slaw, and a green herb spread. It was satisfying, fresh and crispy. We also tried the Kale & Plantains salad that was coated in hot pepper vinaigrette which really packed a punch. The plantains and jicama help cool you, but beware. The Bowl-O-Chow Mein wasn’t spicy except for the jalapenos on top and was loaded with healthy veggies, a bit too soaked in teriyaki sauce however. To finish us off we had a scoop of fried ice cream with chocolate rum sauce and mango chunks. Delk admitted fried ice cream is not really Caribbean, he just has a soft spot for it and thinks his diners will too. It was delicious, tasting like a sundae atop a warm old-fashioned doughnut. Their menu is extensive and offers many more delicious dishes than we were able to try, so we'll be back.

Bang Up to the Elephant provides a great year-round escape, whether it be from the weather, the daily grind, or the typical meal. They have happy hour daily from 3-6:30pm and will also be launching live music brunches on Saturday and Sunday’s 9-3pm soon!

Words by Tiffany Candelaria @TCdoesFnB       Photos by Samantha Bliss  @redfollowsherbliss http://banguptotheelephant.restaurant/

Breckenridge Brewery Tour & Dinner

Saturday night we got to go behind the scenes of the Breckenridge Brewery facilities at their Farmhouse in Littleton, CO and were treated to a special private beer dinner in their Barrel Room! Since being acquired by Anheuser-Busch InBev December of 2015, the facilities and beer production has greatly expanded and contributed to their cool new Farmhouse "campus" as they call it.

We got a great tour from Katie who literally walked us through each step in the brewing, aging and bottling process. Yes, some of their beers are aged, including their newest Brewery Lane Series release, the Imperial Vanilla Porter. This limited series beer is aged in Rum barrels, which we later dined among, and brewed with Madagascar vanilla beans.

At the end of the tour we each got a full pour of the Irish Stout and headed down to the Barrel Room where they had set up tables for us lucky 30 to sit and dine. The first course was a Roasted Beet Flatbread paired with an amazing Barrel Aged Imperial Cherry Stout. Next we had an Agave Wheat Shrimp Ceviche served on an avocado with an Oak Aged Saison which was light but flavorful, just like the Ceviche.

The entree was a big bowl of Duck Confit atop Risotto and Brussels Sprouts with a dry hopped orange glaze. This dish was so delicious and had a wonderful caramelized taste with an orange undertone from the glaze. It was paired with their seasonal holiday beer, the Holidale wich paired the holiday flavors of cinnamon and spice perfectly with the warming dish tinged with orange flavors. The beer itself is more of an Amber Ale with savory spices reminiscent of winter.

For the fourth course we finished with an Imperial Vanilla Porter Orange Ganache Tart with a vanilla whip. This was a dense chocolate tart with a strong orange zest flavor and delicate whip and nitrogen shattered blood oranges sprinkled on top! They did the shattering in front of us which was fun to watch and added a unique taste and dining experience. This was paired with the Imperial Vanilla Porter of course which was dark and thicker like the Irish Stout. 

We were so impressed with this special Barrel Aged Beer Dinner by Executive Chef Nate Gravina and GM Joe Porter, and encourage you to look out for the next time the brewery hosts one of these. And after such an excellent dinner you should definitely make it a point to get some food with your beer the next time you're there. Cheers~

Full photo gallery below.  https://www.breckbrew.com/beers

Words by Tiffany Candelaria             Photos by Josh Stephens

Sabroso Craft Beer, Taco And Music Festival Powered By Gringo Bandito Hits The Road This Spring

The annual Sabroso Craft Beer, Taco and Music Festival Powered by Gringo Bandito has announced multiple West Coast stops with April/May dates including performances by The Offspring, Pennywise and more. Popular hot sauce brand Gringo Bandito was founded by The Offspring frontman Dexter Holland and will heating things up at each stop. 

Gringo Bandito Hot Sauce is excited to be the official sponsor of the upcoming Sabroso Craft Beer, Taco and Music Festival Powered by Gringo Bandito, which kicks off on April 7 at Doheny State Beach in Dana Point , CA . The popular annual festival will hitting multiple cities for the first time, traveling up the West Coast with stops in Dana Point, Sacramento, Denver, Albuquerque, Tucson, Auburn and Portland. With a powerhouse artist lineup announced for the 5th year [it’s actually the festival’s 5th year], celebrated Punk Rock icons The Offspring will again headline and be joined by rock favorites including Pennywise and on select dates Against Me!, Me First and The Gimme Gimmes, Lit, Street Dogs, The Vandals, Unwritten Law and Los Kung Fu Monkeys. Gringo Bandito invites guests to sample their hot sauce at their tent and witness a headline set by founder Dexter Holland’s multi-platinum group The Offspring.

Last year’s Sabroso was co-sponsored by Gringo Bandito and included a massive taco eating contest  featuring Takeru Kobayashi.  With a sold out crowd of over 8,500 people, this festival was destined to be so much more than a one day event. For 2018, Sabroso Craft Beer, Taco and Music Festival Powered by Gringo Bandito give s  6 cities outside of Southern California a full serving  of  punk rock, over 100 craft beer samples, Lucha Libre style wrestling, top chef created tacos and of course more Gringo Bandito hot sauce than their mouths can handle. Sabroso is presented by highly respected craft beer festival producer Brew Ha Ha productions and top festival producer Synergy Global Entertainment (SGE).

Ophelia’s Will Tantalize All Your Senses

Ophelia’s Electric Soapbox is a multilevel "gastro-brothel" that surrounds its guests in luxurious furnishing, flattering mood lighting, and blatantly sexy décor, aka it’s a great place for a date. In addition to dining, there’s a stage and lounge in the lower level, also viewable from the upper restaurant level that wraps around it. The name of the place is an intriguing mouthful… and you’ll find the food is as well.

Ophelia’s opened a couple years ago and is part of Chef Justin Cucci’s collection of top-rated restaurants around Denver. Located in the old Airedale building on 20th Street and Larimer, it was formerly a peep-show parlor and clearly inspired the restaurant’s décor. The menu is a tantalizing assortment of American dishes featuring globally inspired ingredients paired in intriguing ways. In addition to its vegetable forward dishes, 75% of the ingredients are organically sourced and the menu has gluten-free and vegan icons to help those with dietary restrictions.

We were delighted to dine at Ophelia’s this Tuesday and were treated to an amazing assortment of dishes that showcased the variety of foods, flavors, and ingenuity the team brings to the tables each night. We began with cocktails of course, the Never Enough gin cocktail and the Hard Eight Rye cocktail, which were both great – one sweet and citrusy the later earthy and zesty.

To start, we selected the Smoked Scallops, 600 Degree Squash and the Crispy Pork Belly. This was already more food than we could finish knowing entrees where ahead, but we are so glad we ordered it all anyway because these three dishes were outstanding. The scallops were petite, soft and smoky, served with lavash crackers, microgreens, and a chive crème fraise and hot sauce, all meant to pile onto the crackers. The creamy crème spread was a perfect balance for the smoky scallops and seed-laden lavash. We also loved the 600 Degree Squash, a collection of caramelized yellow and green zucchini with sweet, creamy goat feta and a sundried tomato sauce. The Crispy Pork Belly was especially outstanding because it was not full of fat like so often happens when we’ve ordered pork belly. It truly was crispy and candied on the outside, and soft and supple on the inside, bursting with so much savory and sweet flavor. Best pork belly we can recall!  

Next, the kitchen surprised us with their Brothel Burger and BBQ Chicken Flatbread. The burger was super succulent Elk, we didn’t even realize this while we ate it, topped with Korean BBQ, Miso candied bacon, Ponzu onions, and pickled vegetables all between a pretzel pun. We loved it. The BBQ Chicken Flatbread was accompanied by bacon, Pepper Jack, mozzarella, charred onion, bell pepper and jicama-radicchio slaw, which was an excellent addition to an overall wonderfully composed sweet, smoky, tangy pizza. All of their flatbreads and burger buns are also available gluten free.

We then made room for two of their Dinner entrees, the Steelhead Trout with Pozole and Chicken & Waffles, which were like yin and yang as far as flavors, textures, ingredients and nutrition. Pozole is a traditional Mexican stew composed of hominy, green chilies, and spices. Their pozole is topped traditionally with fresh radishes, cilantro, tomatillo salsa, and chunks of avocado, but is only mildly spicy. The trout was wonderful, not too fishy, seasoned with black pepper, and a great, local alternative to salmon. An added bonus, all of the warming spices, herbs, root vegetables and omega-3 fish make this an excellent winter dish and flu-fighter!

On the other end of the spectrum, the Chicken & Waffles were decadent, sweet and crunchy. It comes with two pieces of herb and potato laden waffle between three pieces of crispy, fried chicken topped with bacon bits, a flavorful cinnamon apple butter and chili honey – my goodness! On the side, there’s a bit of healthy greenery for you with apple slices and dried cranberries.

Throughout all of this wonderful feasting, live musicians took turns on the stage below for open mic night. Wednesday’s and Sunday’s Ophelia’s has jazz bands, and the rest of the week generally has live music events as well. Ophelia’s is much more than just a delicious restaurant; it’s a happening hangout with plenty of pleasing offerings. The bar and lounge areas provide really nice drinking spots, and the wrap around restaurant is an awesome medley of fabulous food and dynamic entertainment below. We absolutely suggest you go!

https://www.opheliasdenver.com/

Words by Tiffany Candelaria @tcdoesfnb     Photos by Samantha Bliss @redfollowsherbliss

Chicken & Waffles

The Raw Deal at Vital Root

Vegetarians aren’t messing around these days. Owner of Edible Beats, Justin Cucci, opened up vegetarian restaurant Vital Root on Tennyson Street a year and a half ago and it has been a hit ever since.  Whether you’re on the run or able to stay awhile, there’s an open seat inside or on their two patios and heaping flavors waiting for you in this fast-casual dining concept.

Using only the freshest organic ingredients in each dish, you are sure to leave feeling revitalized and satisfied, and ninety-nine percent of the menu can be prepared vegan and/or gluten free upon request. Not a vegan or gluten intolerant? Try ‘em out anyway - your body will thank you later.

Vital Root also places a huge focus on sustainability from the front of the house to the back. Supporting over 55 growers, farmers and food artisans, 50% of the ingredients are sourced within Colorado. Edible Beats’ homegrown produce comprises 40% of the produce used in all dishes across the six restaurants. It also supports local wind and solar projects through national clean energy provider, Arcadia Power, to help reduce America’s dependence on dirty fossil fuels.

We were cordially invited to their monthly Raw Pop Up Dinner held on the first Monday of every month. Why raw vegan cuisine? Vital Root’s chef says, “Raw food has not been heated over 118 degrees, leaving all natural enzyme and nutrient activity of the ingredients completely in-tact and maximizing bio-availability. The raw diet encourages harmony with nature, a nonviolent lifestyle, boundless energy, a healthy relationship to food-as-fuel, and is a remarkable way to experience the beautiful ingredients.”

Upon being greeted at the door, the hostess kindly led us to our seats where we anxiously awaited diving into the raw experience.

The first course presented before our eyes and our salivating palates was the Giardiniera, served on a spoon and ready to be devoured. Simple yet refreshing, the dish was comprised of eggplant relish, basil tomato and daikon thread. It set the tone for the rest of the meal and left our taste buds wanting more…which is exactly what we got.

The second course came in an array of multi-color roots. It was almost too pretty to eat, but that didn’t stop us. Served in a beautiful radicchio leaf, the Radicchio Beet Hummus executed on presentation and texture by utilizing the ingredient in two ways. We were given a variety of organic vegetables including carrots, bell peppers and cucumbers to enjoy with the hummus. To add a hint of sweetness to the dish, dates were also included.

The third course was the one I was most intrigued by, and that was the Squash Lasagna. I asked myself, “How are they going to serve warm cooked lasagna that resembled lasagna without the power of a hot oven?” Let’s just say, I was absolutely blown away. First off, the presentation was beautiful. Secondly, cutting into it felt just like eating momma’s homemade lasagna. It was dense yet light, and didn’t come with the typical sluggish aftermath, even after eating the entire plate. What made this dish even more unique was the vegan spin on the cheese. From ‘rawmesan’ and macadamia ‘ricotta’ to walnut pesto and a winter salad—it had me more than convinced.

And for the final course: the Blood Orange Granita, a Sicily-inspired shaved ice bursting with flavor. The dessert melted in my mouth like cotton candy, and refreshed my palate at the same time with the addition of the fresh basil.

If you’re sitting there living vicariously through my words, stop. You can reserve your spot for the next raw dinner through the Vital Roots website. What makes this experience even more thrilling is that the menu is a total surprise! You won’t know what’s coming to your table until it’s presented before you. Get your palate ready and imagination going for the eccentric yet inviting meal at next month’s raw dinner.

If raw food isn’t your cup of tea, no worries. Vital Root offers a wide array of options and is open Tuesday-Thursday from 10am-9pm and Friday-Sunday from 9am-9pm. Additionally, Happy Hour is Tuesday-Sunday from 3pm-6pm with specials including $1 off beer, $5 wine and cocktails, $2 Banh MI or Avocado Tacos, and $3 Korean BBQ Veggie Wings.

Don’t wait any longer—see what these vegetarians are raving about! http://www.vitalrootdenver.com/

Written and Photographed by Samantha Bliss-Red Follows Her Bliss Photography

Delicious Desserts at the Tag Restaurants

Kabocha cake (Mister Tuna) - Amaretto squash purée, kabocha (squash) cake, buttered walnut ice cream, candied walnuts, and warm caramelized maple.

It’s the time of year where we can over dress, over shop, over party and over eat. Yes, we at Ultra5280 Lifestyle love to do all of these things, all of the time, but during the holidays we let ourselves get carried away. Last night for example, we indulged in a variety of delicious desserts created by Denver native Joy Williams, newly appointed Executive Pastry Chef of TAG Restaurant Group.

Joy studied Baking and Pastry Arts at Johnson and Wales University and most recently led the pastry team at Bonanno Concept restaurants before joining TAG Restaurant Group. We met Joy at Guard and Grace, a contemporary American steakhouse in downtown Denver, to sample a few of the desserts on the menus at Guard and Grace, Mister Tuna and just-opened FNG.

Guard and Grace

The Banana Cream Pie at FNG was a hit all around ­­– the main component, the creamy filling, is made with fresh bananas here, which we learned is usually not the case with banana cream pies. A browned graham cracker crust complements it, along with the huge dollop of whipped cream topped by bananas and caramel made for a sweet, comforting indulgence. Reminiscent of what you might have on a special occasion at Grandma’s house and worth ordering dessert after dinner.

Banana cream pie (FNG) - fresh banana custard, graham cracker crust, whipped cream, fresh banana slices and salted caramel.

Our second favorite was the Kabocha Cake, which was unlike anything we’d ever had, and included a bunch of fall favorite flavors. While there were many elements, they all worked together beautifully and provided savory, sweet, crunchy, moist, warm and cool components, with a creamy buttered walnut ice cream on top! It was such a unique treat and perfect for anyone who waits all year for those fall/winter flavors.

Coconut 'creme brûlée' (Guard&Grace) - toasted coconut custard, vanilla roasted pineapple, toasted coconut, house made passion fruit sorbet topped with caramel glass brûlée'.

The Coconut 'Creme Brûlée' is on the other end of the flavor spectrum from the Kabocha cake, full of tropical, fruity flavors. It is not your traditional creme brûlée', tasting mainly of coconut, encircled by roasted pineapple chunks, and the brûlée' sugar hovers above like a tipped hat! Very delicious, but different from a traditional crème brûlée'.

Last but not least, the Cardamom Torte was much more subtle and simple in flavor combinations compared to the top two. The pomegranate sorbet on the side packs a tasty, tart flavor punch, but overshadows the elegant cardamom spice cake and apple accompaniment. This tote would be perfect with a coffee or tea or for those who don’t like a super sweet dessert.

Cardamom Torte (Guard&Grace) - cardamom cake, whipped mascarpone, ginger beer compressed apples, caramelized honey (alchemy, Boulder) and pomegranate sorbet.

“We’re very excited to have Joy on board,” says Chef Troy Guard. “She has such a thoughtful way of doing things. Every flavor has a place; every ingredient has a purpose, and there’s a creativity there that makes her work so special.” We encourage you to set aside some time this busy season to see the holiday lights around town and to try the tasty treats Chef Joy Williams is cooking up in the TAG Restaurant kitchens!

Words by Tiffany Candelaria          Photos by Samantha Bliss

Devil's Myrtle Hill Cookery & Bakery | A Long-Standing Staple in Wash Park

Whether you’re a Denver local or a visitor passing through, Washington Park is a main attraction. From the parks radiating with life to the old historical landmarks telling their own story, you can’t help but to immerse yourself in all that it offers.

Within the vicinity, you’ll also come across an array of charming places down Gaylord street—delectable restaurant choices, unique boutique shops, and magical night lights that tie it all together. The history of this street is exquisite, especially the Myrtle Hill Trolley stop which once used to run through the little town. Passing by, there’s a little gem that can’t be missed: Devil’s Myrtle Hill Cookery and Bakery.

What once started off as a bakery in 1999 has now expanded into a full Cookery with the Bakery now it’s own cafe three doors down. The expansion occurred in January and has been a welcome addition to the Wash Park Neighborhood.

The feel of the bakery is unlike any other, and that’s because owner Angela Pilloud embarked on a cross-country adventure to find pieces that complemented her cookery. One might compare it to a vintage café in Paris, with the 100-year old wood floors all the way up to the tin ceiling tiles, to the wallpaper from the 1930’s. Even with all the vintage design catching your eye, your taste buds are still salivating over the best part of the place: the pastries and coffee.

Made with local ingredients, the pastries are displayed in antique showcases as they come out fresh from the oven. Don’t worry, the options are endless and guaranteed to satisfy even the sweetest tooth. To wash it all down, grab a coffee, hot tea, or kombucha on tap.

If you’re in a hurry, get your goodies packed up to go. Have some time to kill? Find a spot on the beautiful seating options throughout the bakery including the darling tables next to the French doors that open up to Gaylord street.

For a delicious breakfast or lunch, make your way three doors down to the Myrtle Hill Cookery. Charmed by the 40’s era, the restaurant features an old piano, cheese graters on the wall, an antique kitchen and church pews for seats.

It truly feels like breakfast at grandma’s; and yes, the food is just as good as grandma’s, too. The freshness and seasonality of the menu is as innovative as it gets. No matter how traditional or eccentric your palate is, you’ll be sure to find a favorite (or two) on the menu.

A spin on a classic, the Chicken and Waffles are topped with sausage gravy and Vermont made syrup. And, we could never forget their pancakes—the fluffiest stack of all time. A bit more on the adventurous side, mouths water when tasting the Quinoa Cakes and Eggs, Eggs and Ratatouille and the Short Rib Hash. Flip to the other side of the menu and you can also find some great lunch options like Butternut Gnocchi and a sweet yet savory Baby Glazed Carrot salad. I have tried almost everything on this menu and have yet to be disappointed.

The man behind these tasty creations grew up in the South Bend of Indiana and chased his dreams all the way to Denver, Chef Joel Urbany. I had the pleasure to sit down with him while trying his refined menu and I was blown away. His humble yet passionate attitude goes hand in hand with this charming place.

By his level of expertise, you’d never guess he is only in his 20s. How passionate is Chef Joel? Well, he starts his journey down at a local farm picking fresh produce to suit each of his seasonal dishes. His passion easily transfers to the plate—carefully crafting each dish before it leaves the kitchen.

One of my favorite things I heard about Chef Joel from fellow employees is regarding his leadership. He’s as patient as he is kind, and encourages accurate techniques and continued learning in the kitchen. With a great team behind him, he never falls short in reiterating how thankful he is to have them and that shows every day as the cookery is packed to the brim with new and returning customers.

From back of the house to front of the house, Devil’s Myrtle Hill Cookery and Bakery is something special. They put genuine love into everything they do and that’s what keeps people coming back after 18 years, and what led to the newest expansion.

Butternut Gnocchi

If it’s coffee and a pastry that you’re craving, swing by the bakery for a pick me up. Or, if American-style breakfast comfort food is on your agenda, then the cookery is the place to indulge. Denver is lucky to have this place, and I look forward to coming back for the years to come.

Written and photographed by Samantha Bliss

Colorado Takes Spotlight in this Season's "Top Chef"

Colorado is preparing to take center stage as a top culinary destination in the upcoming Season 15 of Bravo’s “Top Chef" airing tonight. Throughout Season 15, the Emmy and James Beard award-winning series will feature Colorado settings, ingredients and food personalities, as cheftestants from across the nation battle it out in a variety of picturesque Colorado locations for the coveted title of “Top Chef.” Two of the cheftestants are from Colorado -- Denver-based Carrie Baird, executive chef of Bar Dough, and Colorado Springs’ Brother Luck, owner of Four by Brother Luck in Colorado Springs. The Season Premier airs tonight, Dec. 7 (check your local listings), on Bravo.

The first episode will kick off with a food festival on Larimer Square, we're guessing it's Slow Food Nations that we covered back in July. Denver show highlights will include Chef Alex Seidel’s Fruition Farms and Mercantile dining & provision and Sage Restaurant Group’s Chef Gregory Gourdet (“Top Chef” Season 12 Finalist) and his Departure Restaurant + Lounge. Denver stops will also include Rhein Haus, Elitch Gardens, Mile High Station, the Colorado State Capitol building and tailgating with the Denver Broncos at Mile High Stadium. The competitors also head to Estes Park for a Quickfire Challenge at The Stanley Hotel, Boulder, Telluride, and concludes with a two-part finale at the FOOD & WINE Classic in Aspen with challenges at T Lazy 7 Ranch and the top of Aspen Mountain.

The Top Chef judges on Larimer Square

Get ready for even more people to flock to our beautifully diverse state after watching this "Top Chef" season, as many will be watching because it is the top food show on cable! Soon, everyone will know Colorado is home to 35,000 farms and ranches, 100 farmers markets, more than 300 licensed breweries, 130 wineries and more than 70 craft distilleries. Three-quarters of Colorado’s restaurants are independently owned, and the state is gaining a reputation as a sustainability-focused and unpretentious food destination where chefs have the freedom to explore, create and try new things.

For episode recaps, chef interviews and more info on "Top Chef" in Colorado as the season progresses, visit http://www.colorado.com/top-chef-comes-colorado. More information can also be found at Bravotv.com/top-chef & a preview at https://youtu.be/6VNiYsEMO1s

Marcella's Ristorante | Italian Favorites & Our New Favorite Happy Hour

Outside & Inside

Italian cafe and restaurant, Marcella’s Ristorante, Pizzeria and Wine Bar, recently opened on Central St. in LoHi. Just by the looks of the beautiful façade and the extremely inviting, comfortable yet upscale interior, we knew this place would be a worthy addition in the distinguished Highlands restaurant scene.

Marcella’s was named after a house manager and chef at a villa in Tuscany, Italy, that founder Cameron Mitchell visited with his family. Cameron is an Ohio-based restaurateur who also runs two Marcella’s in Ohio as well as Ocean Prime on Larimer Square. Their Executive Chef Jacob Glowacki worked at several Cameron Mitchell Restaurants and also relocated to the Denver venue to head up Marcella’s here.

Braised Veal Meatball

The menu features dishes such as a braised veal meatball with tomato sauce, wood-fired pizzas, pastas, chicken entrees, and Italian desserts. Their drink menu is just as expansive with a selection of 50 Italian wines served by the bottle, half bottle or glass, sangria, draft beers, and over a handful of interesting, Italian-geared cocktails with house-made liquors and syrups. What we were most impressed by was that such an upscale, lovely place offered such an incredible Happy Hour every Monday through Friday from 4 to 6pm! All the drinks are half off, meaning all the beer is only $3 and fancy cocktails $5.50! For Happy Hour food, the entire menu is half off minus the entrees, so salads, cured meats, cheeses, antipasti, appetizers, and even pizzas (gluten-free available) are half priced!

From Left: Milan Manhattan, Grapefruit Basil Fizz, Italian Rye

We sampled so many of these Happy Hour dishes that by the end it was clear Marcella’s definitely has one of the best bang-for-your-buck and largest Happy Hour selections in Denver. Our favorites were Grappa Cured Salmon, Braised Veal Meatball (they are known for this one), Melted Pecorino with crostini, apple and truffle honey, their Sweet Sausage with roasted peppers and cheese, and of course the Pizzas. We sampled the Crispy Potato Pizza which was a flavor overload in a good way, and the lighter, more mild Pesto Shrimp.

Crispy Potato Pizza top, Pesto Shrimp bottom

After all of this Happy Hour goodness we really didn’t need anymore food, especially as we already had full to-go boxes, but we forged ahead and tried their Gnocchi Bolognese and Spaghetti alla Carbonara. The Carbonara is made of only a few basic ingredients but was overly saturated with oil or butter, the Gnocchi was great however, hearty, flavorful and melted in our mouths. Other entrées we didn’t try but want to include a daily risotto, chicken marsala, linguine & clams, and the Chianti braised beef short rib.

Tiramisu and Chocolate Almond Cake

For dessert we were treated to a traditional Tiramisu, a moist Chocolate Almond Cake, and their flaky Cherry Crustada that has a hint of almond and vanilla gelato on top. All three were delicious and met different flavor palettes, but the Cherry Crustada was our favorite.

We recommend you make your way to Marcella's  someday soon to fully indulge in all their Happy Hour has to offer - it's worth skipping out of work early for or fighting that 5 o' clock traffic! https://marcellasrestaurant.com/locations-menus/marcellas-denver/

Words by Tiffany Candelaria      Photos by Samantha Bliss