At Udi's, you'll find more than a dozen wood-fired pizzas, plus a wide variety of appetizers, salads, and desserts. Start with the hummus plate ($6), served with vegetables and house pizzetta, or wood-fired olives with balsamic ($4). Udi's offers an extensive offering of specialty pizzas. Try the mushroom with mozzarella, taleggio, Parmesan, and truffle oil ($14), or the soprasetta ($15) with dry-cured fennel salami, whole-milk mozzarella, and parsley.
Planted on the corner of Grand View and Olde Wadsworth, The Archive Room—with its illuminated sign shining out from the building’s brick façade—practically beckons passersby inside. Within the eatery's comfortable confines, platefuls of home-cooked comfort fare, such as baked chicken and dumplings, and classic Irish pub favorites, such as bangers and mash, populate tables in an atmosphere that tips its hat to yesteryear with its collection of old Life magazine covers. Amidst the flicker of a dozen big-screen TVs and a homey fireplace, barkeeps pour drafts of Batch 19 and Guinness, overfill chalices with whites and reds, and concoct cocktails from a slew of top-shelf liquors. The pub also entices crowds and animate lampposts to wander in from the outdoor patio with rousing weekly events such as poker night, live Irish music, trivia contests, and weekend brunch.
What comes after setting a Guinness World Record for longest journey on a mini motorcycle? For Ryan Galbraith and Chris Stinson, the answer is opening a sports bar that celebrates Colorado’s thriving action-sports scene. The duo renovated Cheapskates Action Sports Bar themselves to create a haven for local sports lovers, and now pour beers for their enthusiastic customers. Fans of dirt biking, snowboarding, and other extreme sports sip Shock Top and Schlitz at Cheapskates’ two locations Aurora and Arvada, which also serve specialty shots and cocktails. In the kitchen, cooks hand-weigh and season burgers such as the AntiVegan, a bacchanalia of beef, cheese, bacon, and a fried egg, and stir homemade Hobo chili with railroad ties. Cheapskates maintains a festive atmosphere throughout the week with sports broadcasts, happy hours, karaoke performances, ladies night, industry night, and its signature birthday special, which bestows patrons with 20 pitchers of domestic beer for $25.
Nearing the three-decade mark since opening its first store, Kokoro cooks up quick and tasty Japanese meals using fresh, never-processed ingredients, including Colorado-grown co-op vegetables whenever possible. Many of those meals feature a secret teriyaki sauce, such as the Kokoro Bowl—a fusion of juicy beef, teriyaki chicken, and veggies—which reigns as the restaurant's most popular bowl. Kokoro—whose loose translation is “heart” and points to the staff’s passion—also provides a drive-thru option, extending the same courteous, full-service experience even for the demanding task of accommodating the governor’s motorcade.
With a signature pizza size called the Monster, you’d expect Pudge Brothers Pizza to be more focused on quantity than quality. But in fact, the chefs create their signature varieties of hand-tossed pies by blending together the flavors of three sauces, a range of meats, and fresh veggies. From within sizzling ovens, chefs pull out creations such as the Jersey Girl—a pizza featuring italian sausage and green peppers—or the White Delight—a ham, chicken, and garlic-sauce combination. Pies range in size from 10 inches to 18 inches, with a range of garlic bread, wings, and cinnamon bread to fill in a meal. The shop also offers delivery service, ensuring clients can have a hot, hearty meal when time is short or when the paparazzi won’t leave their front yard.
As a boy, Bob Quintana’s first bite of pizza came fresh from the kitchen of his Italian neighbors, the Marones. Inspired by the authentic taste, he and his family began baking their own pies with herbs and tomatoes from their garden. Bob’s early encounters with Italian food burgeoned into a career at various local pizzerias, which eventually led him to open Li’l Nick’s Pizza with his wife in 1978.
Named for his then two-year-old son, the eatery was truly a family affair, with Bob's mom Ruby in the kitchen whipping up italian sausage. Today, Bob and now-adult Nick continue to rule the restaurant, where staff members create sauce, dough, and meatballs from scratch. Though their menu still flaunts staple pizzas, pasta, and sandwiches, it has expanded to also encompass Mexican tacos and burritos. The eats fuel conversation in two dining rooms, as well as at a recently installed bar with a 60-inch flatscreen TV filled with 60-inch-tall actors.