W&E Today provides retailers and manufacturers with education and ideas that provoke innovation in the Western and English markets.
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FALL 2015 Western & English Today 15 F A L L 2 0 1 5 W e s t e r n & E n g l i s h T o d a y 1 5 . Stoic and Genuine THE LOWDOWN ON LODO "E ating is a smorgasbord of great restaurants on my block," says Roxy Turmond, proprietor of Cry Baby Ranch Western boutique on Larimer Square. LoDo has about 90 eating and drinking establishments, with its Larimer Square owning the title of the frst revitalized historic neighborhood in America. "Within a single historic block in Downtown Denver, Larimer Square boasts one of the nation's most signifcant collections of regionally exclusive and chef-owned restaurants," says the merchants' website. Turmond has been in the 'hood for 26 years, in her current spot for nine, and she knows what she likes. STOIC AND GENUINE (303) 640-FISH; stoicandgenuine.com You won't need to fsh or cut bait when visiting Jasinski's Union Station seafood restaurant, where she and partner Beth Gruitch don't fear going the distance to either coast when it comes to acquiring fresh fsh. Diners appreciate the on-target, unassuming service. TED'S MONTANA GRILL (303) 893-0654; tedsmontanagrill.com Yep, it's Ted Turner's place — or one of them, with casual, hearty food. RIOJA (303) 820-2282; riojadenver.com As per its name, the menu is inspired by Mediterranean ingredients and supported by local, seasonal ingredients. Executive chef Jennifer Jasinski is a celebrity in her own right, with four hit eateries in Denver. THE CRUISE ROOM (303) 825-1107; theoxfordhotel.com Denver's frst post-prohibition bar, in true art deco style, still delights the discerning imbiber. The Ship Tavern RED ROCK-Y MOUNTAIN HIGH THE FORT RESTAURANT (303) 697-4771; thefort.com "It seems like quite a drive, Ebert says, "but it's really just a half-hour from downtown and a veritable world away." Just south of Morrison in the famed Red Rocks, The Fort is modeled after Bent's Fort, an 1833 fur-trade fort, and has been serving for more than a half-century. Try the roasted bison marrow bones for an appetizer — a sumptuous, silky treat that Julia Child raved about when dining here — then puzzle over whether to select one of the exquisite wild game entrées or go native with the vegetarian quinoa cake, layered with Anasazi bean purée and sautéed vegetables. Be sure to visit the large back patio, carved into the clifside, to take in the breathtaking view — you've earned it. HIP HOT SPOTS WORK & CLASS (303) 292-0700; workandclassdenver.com In RiNo, co-owner and chef Dana Rodriguez delivers on really fantastic comfort food, Faison says. "It's very small with 51 seats, loud, with dishes served on tin pie plates," she says. Per the restaurant: "square meal, stif drink, fair price … unpretentious, informal, and a bit irreverent." No fuss and reservations, but worth it for lamb posole and chickpea croquettes. CART-DRIVER (303) 292-3553; cart-driver.com Near Work & Class, this trendy nugget is even smaller space-wise, with 25 seats and counter service. It excels at wood-fred pizzas, fown-in fresh oysters and a not-to-be missed tuna mousse (yes, tuna mousse). Chef Kelly Whitaker sources locally as much as possible. THE SOURCE (720) 443-1135; thesourcedenver.com In a former iron foundry, this new generation artisan food market houses 15 budding culinary inhabitants, such as Acorn with its new American cooking, and Comida, a taco truck turned cantina. "It's spicy and really fun, defnitely not 'gloppy' Mexican," Faison says. Soak up the earthy atmosphere — a warehouse with grafti on the walls. Graze on by the bakery, butcher, brewery and bottle shop while you're there. AVANTI F&B (720) 269-4778; avantifandb.com This collective eatery —OK, you can call it a "food hall"—in LoHi has seven restaurants in what was formerly Avanti Print & Graphics. They're nestled into refurbished shipping containers, with a communal dining space. The prices are afordable and the food is fantastic, say its followers. The concept allows burgeoning restaurateurs to rent for 12 to 24 months — to incubate — says Faison, before starting their own restaurants. "This has to be the most exciting thing in Denver right now, food-wise," she says. The Fort Restaurant Cart-Driver The Fort Restaurant