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.
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.
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.
The three chefs at Chai & Chai bring their knowledge of Indian cuisine to the proverbial—and literal—table, merging them on an eclectic menu with dishes as colorful as the countries they hail from. Inside the experimental kitchen, chefs explore unusual recipes and serve them in an informal, home-style setting.The unique Indian dinner menu include authentic recipes culled from family traditions. Mom's Classic Monsoon Plate delights with a simple arrangement of omelet, sambar, pickle, and yogurt rice while veg and non-veg plates sate communal appetites. Dum Biryani meals for two include sides of mirchi ki salan and raita.
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.
There's real science behind each sip of beer from?Coda Brewing Co. That's all thanks to Luke?Smith, a former yeast microbiologist who designs the brewery's fruit beers, double IPAs, sours, and other experimental varieties. Smith previously worked in a University of Colorado laboratory, often stopping?by?Cedar Creek Pub?for a pint?on his way home.?That's where he met?Cedar Creek?president?Scott Procop?the man with whom he'd eventually create?Coda's beer-science concept.
Since opening Coda across the street from Cedar Creek, Smith has made a name for his beers by tapping into his scientific expertise. He incorporates unique yeast strains in brews like the?Sleepyhead Imperial Passionfruit Kolsh, which won the Silver Award?at the Great American Beer Festival in 2014. The scientific theme carries over to the brewery's glassware?sampler flights, for instance, are served in beakers by bartenders cackling with mad-scientist laughter. But despite all this science, Smith still has a soft spot for?the arts, creating beers inspired by the music of some of his favorite bands.