Chef and owner Vince Howard says his new delicatessen, Tessa, “is a conduit for fun with food, rather than being your grandfather’s deli.” Tessa has differentiated itself from other sandwich shops in the area with its weekend brunch featuring Bloody Marys, mimosas and unique themed pop-up events.
Executive Chef/Owner of Cattivella Elise Wiggins was only six years old the first time she went hunting with her father in the woods of Louisiana where she grew up. “If you do this, you have to understand we don’t take life to take life. If we take life, you will eat it. Are you ok with that?”
After conducting research on the produce supply chain, Puri and Haley were stunned to learn from conversations with retailers and local restaurants how far fresh produce had to travel.
Italian gelato, sorbet, coffee, and paninis have made their way to Denver by way of Venezuela. That not-so-natural progression started more than a decade ago when the team behind Pozzetti Gelato & Coffee opened shops in Venezuela and Equador.
Paul Tamburello likes to make an impact wherever he opens his ice cream shops, making each a destination as much as a place to get a sweet treat. His newest location, DANG, is no exception.
It can be difficult to find the produce amongst the other vendors at Stapleton Farmers Market.
Dr. PJ Parmar laughs as he looks around Mango House, located in a 56,000 square foot building at 10180 E. Colfax that used to be a JC Penney’s. Mango House, now the home of six food-court style restaurants, offers ethnic dining you won’t find under one roof anywhere else in metro Denver.
“I wanted to do something that spoke to the [airport’s] history like a punch to the head! If you had no idea what Stapleton was, you’d think ‘What in the hell is this airplane wing doing in this neighborhood?’ That’s why we did it.”
The new Della Radice restaurant offers shareable, small-plate dishes from three countries (France, Spain and Italy) plus wine, beer and a full bar.
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.