Aromatic herbs weasel their way into almost every dish at Real Thai, where chefs add a liberal sprinkling of chilies, basil, lemongrass, galangal, and lime leaf to create their signature dishes. These can take the form of entrees such as green curry that's infused with coconut milk or drunken noodles that are free of inhibition. However, not every dish is built upon a foundation of noodles or rice. They also whip up specialties such as eggplant stuffed with ground chicken and shrimp and drizzled in eel sauce.
When Denver Westword critic Jason Sheehan visited Cracovia Restaurant and Bar, his summation of the meal ended up sounding less like a restaurant review and more like an Alice in Wonderland?style memoir dripping with passion and faux nostalgia. At one point, he recalled a desire to tackle a waiter who had walked by with a plate of cabbage rolls, so that he could "grab the golabki with [his] teeth and drink the tomato-mushroom gravy straight from the tureen." Later in the meal, he and his wife felt so connected to the food, they almost felt Polish themselves: "If our mothers had been Polish ? this would've been what we ate growing up, " Jason said, "This tastes like home cooking in the best possible way, tastes of time and care and experience and love."
Love is probably the key word here: it's not surprising that Jason and his wife were so enamored with their meal, considering Cracovia is a labor of love for husband-wife team Lester and Marie Rodzen. They named the restaurant after a Krakow hotel where they honeymooned more than a quarter-century ago, and they pour this affection for their home country into each of the from-scratch Polish dishes they create, which is part of the reason they were named ?Best German/Eastern European Restaurant Denver 2014? by Denver Westword. The aforementioned golabki?cabbage rolls stuffed with pork and rice?is one of the Rodzens' signature dishes, as are the homemade kielbasa and pierogi stuffed with meat, cabbage, cheese, or blueberries, all purchased at local farmers markets. In the spirit of its romantic inspiration, Cracovia is a perfect date-night restaurant?every Friday and Saturday night, live singers croon as couples make their way to the dining room's dance floor or three-legged racing area.
• For $10, you get $20 worth of Asian cuisine during lunch from 11 a.m. until 3 p.m. • For $20, you get $40 worth of Asian cuisine during dinner from 3 p.m. until 11 p.m. Diners who redeem their Groupon Thursday, Friday, or Saturday after 8:30 p.m. receive complimentary edamame and sake.
Modmarket's chic interior serves as an ideal stage for the mouthwatering performances of the restaurant's wholesome, seasonal culinary stars. The menu—which contains nutritional information for each dish—eases diners into their restorative repast with an array of salads, available in such verdant configurations as thai coconut, whose bed of greens teems with sweet potatoes, chicken, and peanut-mango dressing ($8.75). Many of the eatery's salad dressings contain no gluten, animal byproducts, or narwhal tears, and the from-scratch soup selection always includes at least one vegan option. The restaurant's pizzasmiths forge exotic, innovative creations, such as the pizza sporting fig, goat cheese, gorgonzola, arugula, and pepper ($8.50), and all pizzas are available with soy cheese and whole-grain or gluten-free crusts. Sandwiches, such as the chipotle steak ($8.50), come with a choice of vegan bread or gluten-free wrap and toast to toothsome crispness in a 600-degree brick oven.
At Little India Restaurant, authenticity permeates the food, art, and music. Owned by the Baidwan and Malhotra families and staffed with northern India–trained chefs, the restaurant is a multiyear winner of numerous prizes, including CityVoter's award for Best Indian cuisine. Chefs grill meats over mesquite charcoal in the tandoori oven, and season curries with onion, garlic, and ginger. Handcrafted mint-cilantro and tamarind chutneys create opportunities for 11 types of bread to sneak toward unsuspecting droplets of spice-filled sauce, whereas potatoes soften the heat quotient of fiery vindaloos. Within the dining room, calming sitar music fills the air and larger-than-life paintings of food-based revelry decorate the walls and come to life at tables.
Doctor of Chiropractic Jared Gruhl's vast knowledge of the human body stems from his endless quest to learn more about it. After graduating from Northwestern Health Sciences University, he taught master's level anatomy, physiology, and microbiology classes and trained in advanced subjects such as functional blood chemistry. Furthermore, he received certifications for yoga, rehabilitative nutrition, and cellular detoxification, and he studied nutrition at the ICA's Council on Wellness Science. Nowadays, at Ananda Wellness Solutions, Dr. Gruhl ties everything together by offering nutrition, massage, and chiropractic services in one place.