DENVER FOODIES: Favorite Meals of 2010
Every year we ask some of Denver's most dedicated diners to tell us all about their favorite Mile High City meals. Check out their mouth-watering responses below! Then head over to www.DenverRestaurantWeek.com and make reservations for the event foodies dream about year-round, taking place Feb. 26-March 11, 2011.
STACEY BRUGEMAN – FOOD EDITOR, DENVER MAGAZINE
I can't get enough of the TV dinner entrees at The Squeaky Bean in Highland. Chef Max MacKissock's food is at once playful and expertly prepared ... and to think he is working in an electric kitchen that doesn't have a hood system! Plus, the space is charming and Sean Kenyon's cocktails superb.
AMANDA FAISON – SENIOR EDITOR / FOOD WRITER, 5280 MAGAZINE
- Bittersweet: lamb cannelloni, housemade pasta, fresh ricotta, and bourguignon salad
- Street Kitchen: okonomiyaki ("as you like it" traditional Japanese pancake made of cabbage, scallions, beni shoga, aonori, katsuobonito, Japanese aoili)
- Aria: harvest grape glazed crisp ducking with sweet potato apple brulee, red wine cabbage, and dried fruit chutney
- TAG: slow braised Beef short ribs / sunchoke purée, broccoli rabe, tamarind mustard--rich and perfect for a chilly night.
- Rioja: Colorado lamb two ways, grilled t-bone, house made lamb merguez sausage, crisp couscous pillows, caramelized fennel, tomato coulis, preserved lemon yogurt
- Lou's Food Bar: fried chicken
After much thought of all the dishes I had through 2010, I keep going back to the Del Re pizza at Marco's Coal Fired Pizzeria. Listen to this...truffle and porcini, pecorino sardo, fresh mozzarella, prosciutto and basil. Yes. That's what I'm talking about. I can eat two whole Del Re Pizzas in one sitting. Marco's is the best. I love that they started doing some sandwiches, and the salads are great starters. My kids freak out over the Nutella pizza for dessert.
TUCKER SHAW – DINING CRITIC, THE DENVER POST
I am currently a big fan of the roasted half chicken at Lou's Food Bar up on 38th and Shoshone. Beautifully simple, a meaty homestyle bird roasted with herbs and butter, served with vegetables of the day. Salty fries on the side. Easy, not overthought, satisfying.
Three of us dined at Deluxe last spring. We shared a knock-out dessert, the South Broadway eatery's take on the classic ice cream sandwich: a big slab of vanilla ice cream between two thick slices of flourless chocolate cake topped with whipped cream, dark chocolate syrup and a disk of dark chocolate. We wouldn't have indulged, except for the good cause. We were dining there the evening of the annual fundraiser for Project Angel Heart. The more we ate, the more went to support this wonderful organization.