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.
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.
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.
Denver Pizza Company offers a menu overflowing with thin-crust and gluten-free base layers for topping mountains of spice blends and flavorful ingredients. A personal pie ($4.99), like a studio apartment, offers the freedom to arrange toppings however you'd like within 8 inches of personal space. The popular 5280 tops its upper crust with mozzarella, pepperoni, mushrooms, and a 5,280-spice blend crushed together by the local Spice Boys of the Rockies ($14.99). The Hero pizza flattens toppings from its homophone—the gyro—including tzatziki sauce, lamb meat, kalamata olives, tomato, and fresh basil leaves onto a foldable pizza slice ($17.25).
Every pizza at Kaos is freshly prepared in true Neapolitan-style, gently coaxed into the wood-fired oven using soft compliments and pheromone trails before being fire-baked to crispy perfection. Using fresh ingredients (including organic and local foods), the circular-centric menu offers pizzas in 10", 13", and 16" diameters, with gluten- free crusts available in 13" pies (add $2). Sate on standard flavor combinations or perform magic tricks to lure more exotic pizzas into your stomach such as the garden, packed with an olive oil and garlic base, mozzarella, provolone, tomatoes, arugula, fresh egg, and shaved parmesan ($10–$16), or the sopressata salami ($15–$20), built for carnivore cowboys with pesto, potato, mozzarella, provolone, and farm-fresh egg. Kaos also offers salads to leaf-loving souls ($6–$10), homemade lasagna ($11.50) and other pastas, savory paninis ($7.50), and succulent desserts.
Dark woods dominate the decor at My Other Bar, a stark contrast to the bar top, which is covered in license plates from across the country. That spirit of travel pervades the menu: an eclectic hodgepodge of small plates, wood-fired pizzas, and gourmet burgers. A number of dishes pass through My Other Bar's wood oven, which bakes portobello mushrooms stuffed with goat cheese and pies such as the pomodorini e diavola with salami, roasted tomato, and red chili.
Pizzas can also be customized with ingredients such as roasted chicken, goat cheese, and baby and tween arugula. The same goes for customizable half-pound burgers, whose toppings include fried eggs and artichokes. Red and white wines, top-shelf spirits, and seasonal draft beers complement feasts, which energize patrons for rounds of billiards on My Other Bar's twin pool tables or games in its modest arcade.