Updates this month: 1) Why do we still have A Line train horns? 2) New Stapleton Hotel on Peoria. 3) How does proposed drilling legislation differ from the current law? 4) New Preschool Planned for North Stapleton. 5) Affordable Housing Update. 6) Cajun Seafood Coming to Quebec Square
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- Business (Page 10)
European Taste and Flair Come to the Neighborhood
The new Della Radice restaurant offers shareable, small-plate dishes from three countries (France, Spain and Italy) plus wine, beer and a full bar.
New on Colfax Texas-Style BBQ
Texas barbecue is a culture unto itself. From the kind of wood used (mesquite and oak, primarily), to the brisket seasonings (salt and pepper and that’s it), to the barbecue restaurant’s hours (11am until sold out). The new Hank’s Texas Barbecue on Colfax adheres to these traditions.
Kids’ Biz Legislation
When State Senator Angela Williams, a former business woman, learned the lemonade stand of a constituent’s kids was shut down for lack of a permit, she started looking into how other states and municipalities regulate (or don’t regulate) kids’ businesses.
Sprouts or No Sprouts?
The Stapleton United Neighbors (SUN) neighborhood survey of almost 1,000 residents revealed the single most-desired future retail amenity in Stapleton is Sprouts.
Street Sushi
With an intentional vibe reminiscent of small restaurants in rural Japan, Misaki’s space at Stanley Marketplace is compact, with an L-shaped dining area that frames the restaurant but has no walls.
Board Games, Beer, and Bites
The Game Lounge is a fun place for dining and playing board games near Park Hill. It’s family-friendly and has special community and family nights.
The Dog Whisperer
Garry “Noah” Eubanks has lived many lives, from U.S. Marine sniper to train conductor to cancer survivor. A persistent theme in his life has been his profound love and affinity for dogs. He now devotes himself to training and breeding dogs in Denver.
“Family Friendly, Not Fancy, and Really Good”
“There wasn’t a place that was family-friendly, that wasn’t fancy and was also really good.”
An Entertaining, No-Stress Route to Becoming a Better Chef
With a long history working in restaurants, Erasmo (Ras) Casiano thinks it’s great that people dine out a lot. But he and business partner Diego Coconati noticed that people were becoming intimidated by certain foods and by cooking their own meals.