Pisco Sour Restaurant & Lounge's chefs dish out Peruvian cuisine that fuses traditional seafood, vegetarian, and meat dishes with contemporary American ingredients and authentic spices. To warm up taste buds for two varieties of ceviche that each build on foundations of fresh sea bass, chefs prep creative apps such as the papa rellena, which features potatoes scrubbed free of their tiny plastic lips and stuffed with seasoned beef, tomatoes, and raisins, all drenched in a spicy sauce.
They keep the stovetop warm during breakfast, lunch, and evening cocktail hours, when the bar pours out the eatery's namesake beverage—the pisco sour, a complex Peruvian blend of grape brandy, egg whites, and citrus. The buzzing dining room frequently welcomes a rotating variety of live entertainment, such as hip-hop, techno, and merengue music.
For the last 12 years, the Real De Minas kitchens have tempted patrons with the aromas of sizzling meats, vegetables, and seafood, as the chefs whip up authentic Mexican dishes. At breakfast, chefs dish out traditional Mexican meals including huevos rancheros and chilaquiles, in addition to a varied lineup of omelets. Later, entrees such as burritos, lobster-tail fajitas, and steaks team up with 13 combination platters. Guests can pair bites with imported beers and 26-ounce margaritas, the ideal amount of liquid to spit take into an enemy’s face.
The staff at StevO's Pizza and Ribs doesn't waste time with maitre d's, valet parking, or by throwing away perfectly good clocks. They don't spurn these luxuries out of a lack of care for their customers, however; they feel time is better spent hand-tossing fresh pizza dough, feeding it into old-style deck ovens, and smoking fall-off-the-bone ribs and brisket over heaping piles of black walnut and oak. By putting their energy and resourcefulness into preparations and an emphasis on quality ingredients, chefs ensure each pie arrives fresh and bearing deliciously diverse toppings. They slather the pizzas with enhancements that range from traditional—bacon, broccoli, jalapeños—to exotic—mandarin oranges, mac 'n' cheese, peanut butter and jelly. Additionally, the pizza artists nail freshness by never weighing down pies with preservatives or artificial flavors.
The sun has set on the town of Denver, but the neon sign on Winchell’s Donut House is still aglow. The familiar smell of baking donuts wafts out from the 24-hour establishment's door, drawing night owls in for steaming cups of coffee and french crullers, jelly donuts, and moist chocolate muffins. A shift change occurs come daytime; breakfasters replace nocturnal dwellers, chatting over freshly made bagels, spicy egg sandwiches, and meaty burritos before the lunch crowd shows up. The donut shop also offers delivery services throughout the local area, transporting freshly made pastries directly to a home, office, or secret rendezvous point at an all-vegetable convention.
At Blue Fin Sushi, chefs skillfully slice fresh fish and veggies before wrapping the ingredients snugly in seasoned rice and seaweed. Signature rolls include the Caterpillar Roll—cucumber and eel topped with avocado—and the 29th Roll, which spotlights both seared and spicy tuna. Alternatively, hot entrees such as teriyaki chicken and steamed chilean sea bass are perfect for diners who need to warm up their stomachs but accidentally left their electric cummerbunds at home.
The OiNKs! menu modernizes classic barbecue with five original sauce recipes, produce from sustainable farms, and meat that’s always antibiotic free and usually from free-range livestock. Before being pulled apart by your mouth's masticators, each meat slab is rubbed in OiNKs! special rub and slow-smoked over pecan wood. Palatable proteins, including brisket, chicken, pork, and tofu ($3.99 1/4 lb., $6.49 1/2 lb., $12.49 full lb.), relax in a barbecue bubble bath of your choice: sweet traditional, tangy mustard, peppery vinegar, hot three-pepper blend, or a brand-new Kansas City-style sauce. Or opt for a St. Louis–style rack of spare ribs ($5.49 1/4 rack, $10.49 1/2 rack, $19.99 full rack). Specialty sandwiches, such as the Blue Brisket with bacon and blue cheese ($8.49), fill up hungry hands and are served with your choice of side, including hearty fried okra or the lighter nutty coleslaw or spicy green-bean salad. Soul-soothing desserts, such as a cinnamon-pecan tartlet ($2.49), are baked each morning.