Damascus Grill's culinary maestros conduct a flavorful symphony of authentic Middle Eastern dishes composed from family recipes and fresh ingredients. Dining duos can peruse the lengthy menu of made-from-scratch delicacies before putting hands or retired snow shovels to work with an appetizer of hummus mutabbal infused with garlic and olive oil, or fried stuffed kibbi packed with ground meat and nuts. Skewers of marinated scallops, shrimp, and salmon morsels politely mingle in the seafood combo, and tender slices of lamb assist rice in filling a pita pocket to its 50-gallon capacity. Vegetarians can sink their unnecessarily sharp incisors into moussaka, a flavorful blend of eggplant, green peppers, and onions baked and served with an entourage of rice and hummus.
Each morning, My Favorite Muffin's bakery wizards twirl spatulas through gentle clouds of flour to craft more than 20 varieties of massive muffins. Forged from wholesome soybean oil and egg whites, these cake-like delicacies tumble sweetly across tongues like candy-coated Olympic gymnasts, and the menu showcases a delectable parade of cherry cheesecake, lemon poppy-seed, and cinnamon-crumb sweet-teeth bait served in a welcoming atmosphere. The delectable banana-nut megastar delights diners without resorting to slapstick peel-slides, and, like all of the eatery's confections, it substitutes the pride and care of tender doughsmiths for added preservatives.
Celebrating seven years of service and flaunting freshly painted walls, Saigon Landing Restaurant reopened last year in Greenwood Village with its menu of fresh, heart-healthy Vietnamese cuisine intact. At both the Greenwood Village and Evergreen locations, an eclectic range of Eastern flavors abound, with lemongrass and curry anchoring plates piled with pork, chicken, seafood, or veggies. Outside, an American flag billows over a grassy border lined with vibrant foliage, fir trees, and a friendly giant tasked with blowing away approaching storm clouds.
Voted the Best Burger of 2012 by Westword, Juicy Burgers & Dogs doesn’t skimp on quality, using never-frozen meat, fresh veggies, and artisanal buns in its delectable offerings. Baked with organic rye flour, white and pumpernickel buns surround preservative- and filler-free patties with the perfect amount of open-flame char and mouthwatering juiciness. Guests can pick 100% fresh ground beef, Colorado ground lamb, or Red Bird Farms chicken breasts to fill the buns, adorned with spreadable sharp cheddar cheese or slices of Tillamook cheddar, as well as slabs of fresh veggies. Guests can also sink teeth into a juicy dog, choosing from a classic Vienna all-beef hot dog, char-grilled Kobe jumbo dog, or Sheboygan-style wisconsin beer brat. Main courses are accompanied by french fries, cut throughout the day from kennebec potatoes and fried in pure canola oil, and Häagen Dazs milk shakes, made solely from the milk of Danish-speaking cows.
1950s ephemera decorate Gunther Toody's eight Colorado locations, lending an extra boost of Americana to plates of classic diner food such as burgers and meatloaf. The menu even draws its inspiration from American pop culture of yore, with Elvis fries, burgers named for Howdy Doody, and Big Bopper breakfasts served on platters of chantilly lace. Classic ice-cream treats including shakes, malteds, and black cows help lead each meal to a suitably sweet conclusion.
There is an arms race in the world of chicken wings. Any good wing joint will have a sprawling list of sauces, and the more than 40 offerings at Wingin' It are plenty to make the shop a force in that battle. Cooks prepare the sauces, including spicy ranch, honey-garlic, and chipotle-mango, at the shop to get the spices just right and make sure they’ll properly ruin white tuxedos.
Wings aren't their only specialty, though; they also fry fish and chips, stack sandwiches with barbecued beef, and deep-fry Twinkies. Patrons wash away the bite of Hawaiian Lava wing sauce with iced tea or cold beer while watching sports on high-definition televisions or lounging on an outdoor patio.
Mexican culture permeates every aspect of 3 Margaritas, from its namesake cocktail and south-of-the-border fare to a colorful interior packed with festive touches. Scarlet hues smolder on walls like fire-engulfed strawberry orchards, working in aesthetic harmony with vibrant wooden chairs, each carved with an intricate bird or flower. Servers weave between these chairs to dole out menu items prepared with just as much exotic flair, including pizza mexicana—an entree that swaps crusts for flour tortillas packed with shrimp, chicken, and steak—and signature fruity margaritas.