With its TV, Xbox games, and free WiFi, Twirl Boulder is as appealing any neighborhood hangout as any you might see on television—and that's not taking into account the 50-plus flavors of locally sourced frozen yogurt on rotation. Here, guests can pile them high with dozens of other toppings, including several gluten and dairy-free options. The store understands its youth appeal, creating the Purple Lounge, which hosts game, karaoke, and dance nights. The lounge is also available for get-togethers via free reservation. As visitors kick back on the wraparound couch or warm themselves before the fireplace, they munch on slices of Nick-N-Willy's pizza, sliders, chicken nuggets, and sip cold drinks. Twirl also caters to its adult clientele, offering presentation-friendly meeting areas with a TV to banish boring office meetings.
When pressed for his motivations behind starting HBurger, managing partner Pete Pflum told a reporter from Dining Out, "It's my favorite meal from childhood," before adding that the burger is "accepted as a meal unto itself—especially when you're using the best meat, baked goods, and fixings." Housed in a sleek but familiar space designed by Robin Smith Designs, the head chef conjures inventive burgers and salads familiar to those who have frequented the chain’s two Denver locations. Soda jerks harness the combined power of local spirits and liquid nitrogen to craft inventive cocktails and milk shakes, which have won multiple awards. Patties hand formed from locally sourced Angus beef, lamb, turkey, veggies, and buffalo arrive at tables crowned with eclectic toppings including fried eggs and asian slaw, complemented by a create-your-own-salad menu. Draft brews are poured into glasses cooled with liquid nitrogen, which prevents libations from getting warm and snowmen from getting bartending gigs.
Naraya Thai and Sushi offers a variety of authentic Thai, Sushi, and Japanese cuisine prepared by Thai and Japanese chefs. Eat in the relaxing dining area or take out. Delivery and catering are also provided. Come take advantage of Naraya’s daily Happy Hour: $1 Sushi from 3-6 pm, and all day Sunday!
Void of artificial colors, preservatives, and glutens, Cefiore's swirlable snack is packed with body-benefitting goodness in the form of live and active cultures. Its frozen menu includes simple and elaborate bites; original cups start at $2.50 for a small size and end at $5 for the Cefiore size. The feature flavors rotate often, but are currently original tart, acaiberry, chocolate, green tea, and raspberry pomegranate, and prices run $3 to $5.50. Toppings are extra ($.95 for one, $1.45 for three) and run the gamut from fresh-grown berries and fruit to gingerbread-house mainstays such as gummy bears and chocolate chips. The epicurious will want to taste test the FroYo Waffle, which crests a fluffy breakfast Belgian circle with a pyramid of cold cream and choice of toppings ($5.95 for three toppings). Cefiore's smoothies, available in a variety of flavors (green tea, pineapple mango coconut, and more) and two sizes ($3.95–$4.50), make a colorful and delicious distraction to not getting a hit in your last 25 at-bats.
At Trattoria on Pearl, chef Guillermo Casarrubias wields pizza and pasta recipes learned from Italian chefs as his wife and cofounder, Sara, crafts breads and desserts. This division of labor yields a menu of meticulously prepared Italian eats, from duck bruschetta with house-cured meat to house-made ravioli, fettuccine, and lasagna. House-made mozzarella also graces a selection of crisp extra-thin-crust pizzas, a house specialty.
Chef Guillermo's culinary philosophy places a premium on freshness, so he crafts seafood dishes with Dover sole, Alaskan black cod, and barramundi sent direct from Australia's Great Barrier Reef. Other entrees incorporate dry-aged steaks and organic chicken breasts. Diners can also open the wine list to order bottles of bubbly or sharpen their tongue-twister skills by saying "Moët & Chandon Dom Pérignon" 10 times fast.
Chef Andrew Selvaggio concocts a menu of fresh, made-to-order dishes such as piping hot pizza, corkscrew pasta plates, and grilled paninis, all of which are whisked to diners in a fast, casual fashion by day, with full table service by night. Guests can rock, paper, scissors for the biggest slice of the Hot One pizza ($8–$15), where aged provolone and parmesan cheeses hide a stash of pepperoni, giardiniera, jalapeños, and crushed red peppers. Commission the chef to artfully adorn oval-shaped crusts ($6–$11 for cheese) with toppings ($1–$4 each) such as imported olives, egg, anchovies, truffle oil, and sliced meatballs. Pasta meals begin with a base of cavatappi noodles weighed down with such ingredients as tuscan roasted chicken, roasted mushroom, and white-truffle broth ($6 for lunch; $9 for dinner), and the five-cheese mac 'n' cheese dish drenches noodles in more dairy than the milk mustache of a giant. Pasta and pizza share stomach real estate with grilled paninis, such as the sausage and peppers handheld ($7).