Since 1987, Buffalo Bill's has been whisking boxes of hot wings to the doors of Denver. Before delivery, the wings are tossed in one of 15 sauces, which range from mild and sweet to absolutely fiery, depending on if the customer wants to decimate piles of napkins. Pleasant lemon-herb and sweet-and-sour sauces share space with three types of barbecue sauce and seven different levels of hot sauce. Buffalo Bill's also delivers Pudge Bros. pizza, custom-made or in specialty variations.
In 1993, the basement doors to the former Johnny?s Pub and Grille opened to unveil Brendan?s Pub. Over the next nine years, the cozy space hosted various blues legends, such as Matt ?Guitar? Murphy, Clarence ?Gatemouth? Brown, and Alto ?Alto Saxophone? Saxophone. Rising rents, however, forced Brendan?s to pack it up in 2002, where it remained a pleasant memory until taking over the space that once housed the legendary Club 404 in 2011.
These days, the revamped Brendan?s pays homage to its bluesy heritage with blues jams every Tuesday evening, as well as weekly karaoke nights and a packed lineup of live musical acts. Cooks complement the onstage riffs by whipping up everything from Angus burgers to tacos to prime rib dinners?a nod to Club 404's famous steaks?, while bartenders keep libations flowing until 2 a.m. every night.
Before it was the winner of awards including Best Pizza, Best Garlic Bread, and Top Cannoli, Pasquini's Pizzeria was a fledgling family restaurant that simply wanted to make delicious, authentically Italian food. Their desire paid off: the eatery got so busy that the family expanded their restaurant to the second floor of their South Broadway building. Today, owner Melinda Pasquini?daughter of the original owners?continues her family's legacy, serving up a menu packed with homemade lasagna, calzones, and specialty pizzas on made-from-scratch crusts. She also maintains the eatery's familial feel, gifting youngsters fresh pizza dough to sculpt their family's coat of arms with.
Lala's imported-olive plate, served with roasted roma tomato and homemade crackers ($8), or the daily meat and cheese plate (3 for $14 or $6 each) are sociable starters to a wine-enhanced feast. Select from dozens of sips offered by the half glass and glass ($3.25–$20) or reserve bottle ($26+)—all organized according to types, tastes, and ability to withstand being thrown out of a fifth-floor window. Flatbread pizzas, served crispy, are Lala's standout dish. With an extra-virgin-olive-oil-and-roasted-garlic base, the Il David ($9.75) layers a blend of three cheeses, roasted garlic, oven-dried tomatoes, and Peppadew peppers with a generous smattering of herb-grilled chicken. The menu also includes salads and paninis ($7.75–$10.50). For dessert, the basil frolino ($5.50) sandwiches homemade basil gelato and fresh strawberries between lemon-hazelnut shortbread. Lala's also serves brunch on Saturdays and Sundays from 9 a.m. to 2 p.m., featuring blood orange mimosas and Bloody Marys ($6.50 each), and a variety of crespelles, frittatas, and brunchy pizzas, such as the pizza Durango with chorizo, scrambled eggs, poblanos, and fontina cheese.
Attivo Pizzeria & Bar‘s chefs take their DIY work ethic seriously. It starts not when they make dough, cheese, and sauce from scratch (which they do), but when they brew up their own yeast. The kitchen team crowns the resulting pies with toppings ranging from the familiar pepperoni, pesto, and spinach to inventive garnishes, such as creamy mashed potatoes, scrambled eggs, or lasagna. Servers can pour wine or ice-cold beer to complement plates of spaghetti and meatballs or vodka-sauce ravioli, and enormous 16-inch subs deliver tasty payloads of baked cheesesteak, roast beef in jalapeño sauce, and capicola. Catered meals and take-and-bake packages deliver Attivo's freshly made Italian food to remote locations, supplying parties with ample supplies of calzones, veggie sub box lunches, and garlic bread.
At Ol? Broadway, the cooks never send out their Italian bruschetta solo; rather, it emerges resting atop a pile of Brazilian-style fried polenta sticks. The appetizer embodies the approach at Ol? Broadway, where the kitchen staff executes inventive European and South American fusion cuisine.
Coconut white sauce replaces tomato sauce on three specialty pizzas, including the Il Peccatore, whose other toppings include sliced green apple and chorizo. All these fixings are part of a list of more than 35 potential ingredients??from capers to queso fresco??that can adorn customizable pies. The pizzas take a sweet spin for dessert, with toppings such as white fudge and dustings of cinnamon.
To complement the mains at Ol? Broadway, bartenders decant craft beers and wines sourced from Italy and South America. Feasts unfold inside an exposed-brick-lined dining room where flat-screen TVs showcase professional soccer games, rather than peewee soccer matches retouched with CGI stubble.