The realization of a shared dream between two friends, Mile High Vienna Stand serves up Windy City–inspired eats at 5,280 feet, including Chicago-style hot dogs crowned Denver's best in 2011 and 2012 by the Denver Westword. After spending his boyhood summers in Chicago, where he never missed the chance to grab a dog before a ballgame, owner Sonny Jarock was unable to escape the scent that had defined his youth. Eventually, memories evolved into ideas, and ideas into reality in 2008, when Sonny and his buddy, Jeremy Williamson, transformed an abandoned Baker neighborhood building into the first MHVS location.
Since swinging open their doors in 2008, Sonny and Jeremy have expanded to a second location right outside Coors Field, the home ballpark of the Colorado Rockies. On the large patio with views of the first-base entrance, customers can munch on polish sausages, juicy Italian beef sandwiches, and Chicago-style hotdogs before heading into games. Both stands accompany meals with friendly staffers, who are available to dish out facts about Chicago-style food or help solve any pickle-spear-related riddles.
Overhearing such words as kamikaze, sonic boom, and bomber, you might think you’re on an Air Force base instead of in a chicken restaurant. But these are the names of Wild Wings ‘N Things’ wings, slathered in 10 zesty incarnations of sauce so named for their respective abilities to send taste buds soaring. The franchise has spent the last several years cropping up across Colorado and Mississippi like hot-sauce dollops on a crisp white napkin, with its Fort Carson location serving up bone-in and boneless wings in baskets of up to 100 pieces.
As patrons lounge amid the dining room's Tabasco-red walls, chefs in the kitchen construct buffalo and teriyaki sandwiches to pair with comfort foods such as okra, fried pickles, and deep-fried recliners. After two-handing a chili-smothered slopper burger, diners can question the counter person about the weekly offerings of NFL Sunday Ticket viewable on the eatery's many flat-screen TVs.
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.
The taste-bud pleasers at Dairy Queen Orange Julius whip up classic ice-cream treats and real-fruit smoothies. The signature Blizzard's chunky charms are as inescapable as ever, with classic candies and other flavor options blended to unmatched thickness with creamy soft-serve ($3.69+). The waffle-bowl sundae slathers vanilla ice cream in fudge for an appealingly layered delight ($4.99+), and the milkshake puts spoons to shame with its refreshing strawability ($4.39+). Staffers also coax a bevy of delectable fruits from their rinds and blend them into sweet, frozen smoothies ($3.19+).
The Smiling Moose Deli has been a Colorado tradition since 2003. Born in Edwards, CO nestled in the Vail Valley, the Smiling Moose has grown into 13 restaurants in the state and 1 in Wisconsin. We are extremely excited to announce that we will be expanding into Montana, Texas, Indiana, and South Dakota in 2011!
As you look around the room at Pizzeria di Olinto, it's not uncommon to see people sharing bottles of wine and laughs over feasts of fresh Mediterranean salads, pastas, and pizzas. As some diners twirl their forks into plates of creamy carbonara and zesty pasta arrabbiata, others sample bites of olives, artichokes, cheese, and charcuterie from the chef's board. The flavors here don't just rely on tradition, either—everything is made fresh, from the salad dressings to the desserts and the magic spells used to walk it all onto each plate.
But the pizzas are perhaps the centerpiece of the menu. Each one is made in the Neapolitan-style oven by a pizzaolio trained by General Manager Terri, a member of the tradition-upholding Associazione Vera Pizza Napoletana. To make each original composition, the chefs crown it in mozzarella and imported San Marzano tomatoes before adding toppings such as fennel sausage and baking it to a crisp in a wood-fired oven.