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1/13/2012
- Centennial
At its most basic, Italian food is a combination of crushed tomatoes, a handful of fresh herbs, enough garlic to ward off vampires, and maybe some cheese. Exactly the things that Italy has in abundance. But when you think of all the different ways these elements can be combined, the possibilities become almost endless. It’s one of the reasons that Italian restaurants can be so interesting. Or so boring. At the boring end, things like spaghetti in marinara sauce. Good but, well—boring. At the interesting end, the intriguing Italian dishes being served at The Wooden Table Restaurant, which opened ...
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1/13/2012
- Broomfield
Speak with anyone who’s been to England, and they’ll go on and on about the beautiful countryside, the sense of history and the shops of London. If they do bother to mention the food, it’s usually while wrinkling their noses. French food is revered around the world. Italian is associated with romance. But English food is simply there. It’s sort of viewed as the workingman’s food. They even give it names like “ploughman’s lunch.” And where but in England does the family enjoy a “joint” for Sunday dinner. That’s probably a good part of the reason why, except for ...
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1/13/2012
- Lakewood
The stretch of Union Boulevard from 6th Avenue south to Alameda is packed shoulder to shoulder with fast-food and quick service restaurants, all anxious to feed the multitude of office workers in that area. In fact, there are so many of these restaurants that it almost seems like a carnival midway. In fairness, there are exceptions like 240 Union, but overall, that span of Union is fast-food alley. So when we got word of a new French brasserie at S. Union and Cedar, it immediately perked our interest. Union Brasserie is at the south end of that strip ...
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1/13/2012
- Denver
I became a fan of Middle-Eastern food the first time I tried it more than twenty years ago. The pungent abundance of garlic, the smoky flavor of baba ghanouj, the silky texture of hummus, and the citrus tang of sumac. Sure, it’s different, but that’s its main attraction. Through the years, since my first exposure, I’ve eaten a lot of the food from that part of the world. Some of it’s been wonderful, some lacking. Some of it came out of kitchens that made me shudder when I peeked in afterward but, hey, I survived. Some time back ...
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1/13/2012
- Denver/Federal
I always chuckle when someone refers to the Mexican food at a restaurant as “authentic.” Since the food of Mexico is extremely regional, and the burritos, tacos and enchiladas that are served throughout this country are, in the main, extremely Americanized versions of their south-of-the-border cousins, the term “authentic” becomes meaningless. Nevertheless, every now and then you stumble across a Mexican restaurant where the food is authentic to one region, and it can make for a pretty exciting evening of dining. This week, following a call on The Restaurant Show about a restaurant called Tarascos, we found ourselves on ...
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