At Wishbone Pet Care, Inc., our doggy daycare and boarding services have the newest state of the art facilities, which will make all dogs, feel like their own home. Wishbone’s experienced caretakers will provide special care for your dogs of all ages, breeds, and all types of activity levels.
Kabob Station’s owner, Ronda Saleh, crafts succulent Syrian and Middle Eastern cuisine with imported spices and exclusively homemade ingredients. With a single amour or an assembly of ravenous stuffed animals, diners can communally dive into one of the menu’s starter plates for two or four. An appetizer sampler collects hummus, falafel, tabbouleh and other enticing starters onto one plate for mix-and-match appetite whetting or multimedia food fights. Entrees, each served with a medley of rice, a house salad, hummus, and Kabob Station's daily baked pita bread, pique gustatory interest with kebab, shawarma, and vegetarian selections. Tear into a spiced lamb shank, baked and served with fresh veggies, or celebrate the many facets of meaty eats with a Kabob Station combination, which assembles three styles of kebab and three styles of shawarma into a rainbow of protein-packed sustenance.
Rumbi Island's menu swiftly serves tropics-inspired fare stocked with flavors that run the gamut of Pacific to Caribbean culinary traditions, artfully sidestepping the haughty Atlantic. Customizable rice bowls (half sizes starting at $6.99, full sizes starting at $7.99) fill grumbling stomachs with their choice of protein (chicken, Luau pork, organic tofu, and more) and handcrafted sauce, like the soylicious Hawaiian teriyaki or the sweet, spicy Jamaican jerk. Take a monster bite into the Kahuna burger ($6.99), with two ground-beef patties marinated in teriyaki sauce and crowned with grilled pineapple. All sandwiches come potently paired with your preference of Rumbi fries (mix of sweet potato and regular fries) or chips and tropical salsa. Herbivores can don lettuce-strung leis with the Aloha chicken salad ($7.99), featuring a robust blend of diced mango, gorgonzola, and creamy mango-passion vinaigrette.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
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.
The year was 1967, and Stella Cordova was working in a restaurant called Chubby's Burger Drive In. One day, the owner made approached her with a curious offer—would she like to buy the place? Stella said yes, and today she keeps locals well-fed by managing the eatery she once worked in. Since then, The Original Chubby's has changed locations, altered its name, and sprouted a second spot in the arts district—now in the hands of Stella's grandson Julian. This time, though, the menu's fare features a Mexican twist. Stella's own favorite is the green chile-topped Mexican burger served with a side of cheese fries, but dozens of burgers, tacos, and burritos fly across the counter at Chubby's until midnight.