Chef Matthew Franklin of Farro Italian Restaurant delights discerning palates with an extensive wine list and a menu of innovative Italian fare that won acclaim in the Denver Post. Catch a handcrafted, brick-oven-baked dough disk decorated with prosciutto, gorgonzola, and balsamic fig preserves ($12), or dive into spaghetti swimming with shrimp, scallops, mussels, and clams in a spicy red sauce ($17). The flat-iron steak, doused in gorgonzola butter and accompanied by a mountain of roasted Yukon Gold potatoes ($18), straightens out wrinkled tongues with an overload of savory flavors.
Rising Roll dishes out a menu of paninis, melts, and gourmet wraps. The chicken and apple sandwich layers made-from-scratch chicken salad, hickory smoked bacon, and granny smith apples and is topped with bleu cheese dressing ($7.45). Vegetarians can sink flora-sharpened teeth into the Original Veggie, a combination of lettuce, tomato, cucumber, roasted red peppers, provolone, guacamole, and mayo ($6.99). Sandwichers choose from a lineup of bready foundations such as multi-grain bread, croissants, and sun-dried tomato wraps; decisions continue with a side choice of potato salad, pasta salad, or coleslaw. A selection of salads provides carb-conscious eats for diners restricted by diets or a soft spot for fluffy grains. The Maui salad packs crisp romaine with grilled chicken breast, crumbled blue cheese, mandarin oranges, and chopped pecans ($8.39).
At Melonlight Dance, students make art on the dance floor, painting the dark-stained hardwood with their graceful movements and flourishes of fancy footwork. DVIDA-certified instructors Emily and Ray lead these lessons, teaching students to waltz, strut, and scamper in private and group settings. Students train for upcoming competitions or even a flash mob in a warm studio lit from above by twinkling Christmas lights and the traveling essence of Giorgio Moroder. In addition to its artful dance sessions, the studio also plays host to soothing, restorative yoga classes as well as personal training and fitness sessions.
Supper Solutions boasts a miscellany of cuisine options for busy familial units, with take-home meals that satisfy up to six hungry noshers. Try out the In Session concept, choosing your meals online before cruising to Supper Solutions to craft your fare in the fully stocked kitchen during a 1.5- to 2-hour hands-on cookfest. Patrons suffering from overloaded carpool schedules or authoritarian library due dates can grab Suppers to Go, ordering their chow and then picking it up in its ready-made form. The menus change monthly and come in Size Wise, which feeds two to three, and Full Size, which feeds four to six.
The Dusty Boot Steakhouse & Saloon welcomes hungry guests to dig into burgers, steaks, and Mexican-inspired specialties. In the dining room, more than a dozen TVs tune in to games as diners sip tequila, margaritas, and other drinks. Meanwhile, the chefs wrap filet mignon in bacon, slow-cook slabs of pork ribs in tangy barbecue sauce, and garnish fish tacos with fresh cilantro. Diners not in the mood to build their own burgers can pick one of the specialty burgers, which include a breakfast burger with bacon, cheddar, and a fried egg, and the Fatty melt—a burger, sautéed mushrooms, and onions between two grilled-cheese sandwiches.
On the weekends, the Dusty Boots' staff wakes up early to the sound of their rooster's idiotic radio show and cooks up breakfasts of three-egg omelets and latke reubens, which include two potato pancakes smothered in corned beef, sauerkraut, thousand-island dressing, and melted swiss.
At African Grill and Bar, owners Osei and Adowa Ford-Wuo strive to make everyone’s African dining experience fun and unintimidating, personally attending to guests and making suggestions from the menu of beef and goat stews, fried snapper and grouper, and fragrantly spiced spinach and vegetable plates. Unlike traditional American starches such as boring white bread and canisters of uncooked biscuit dough, even the carbs of West African cuisine lend distinct flavors to plates. Fried plantains, ground cassava, and tender spheroids of pounded yam accompany dishes, which range from groundnut soups to chicken curries. Fried-rice pilafs pop with the vibrant colors of spinach, tomato, and spices, complementing the décor of dark red tables, wicker chairs, leafy plants, and walls bedecked with African woodworking and weaving.