Whether you've got a flair for flares, an addiction to cigarette jeans, or you push toward pedal-pushing pedal pushers, The Blues Jean Bar has the stone-washed, pre-torn, or impeccable indigo of your dreams. The shop is designed like a tavern, keeping the savory styles of more than 40 top labels (for both men and women) “on tap.” Saunter up to the wood-hewn bar and ask the friendly denim-smith to whip you up a pair that combines your favorite wash, size, cut, and aroma. He or she will rifle through shelves stocked with labels such as Citizens of Humanity, 7 For All Mankind, and Red Engine to find your fittingest fit in the latest fashion, eliminating the drudgery of surfing wave after indistinguishable wave of blue. D Magazine, which recently named the bar the Best Place to Buy Jeans, calls it "almost as fun as a real bar." Prices range from $150 to $225, depending on the label and style.
Fresh from their successful founding and franchising of the Smiling Moose Deli, local restaurateurs Kevin Sloane and brothers Bryan and Kevin Brutsch have tackled a new project: experimenting with what international influences can fit into a taco tortilla. Each freshly-made tortilla arrives filled with treasures from disparate and delicious cuisines, such as spicy chicken vindaloo, slow-roasted Mexican carnitas, or Caribbean jerk pulled pork. Garnishes and sides add a splash of color, texture, and intense flavor, from the housemade guacamole and pico de gallo, to the cripsy slaw blends and jicama.
A laid-back vibe permeates through Marg's LoDo and Cherry Creek restaurants, thanks to cool green walls, rustic wood accents, and generous patio seating. Diners share a leisurely hour or two among friends, with no need to don a blazer or formal taco bib, while sipping margaritas spruced up with herbs from the restaurant mini-garden.
You'll discover all manner of delicious meats tucked into the crunchy bolillo rolls of Ay Caramba!'s tortas, including plump chipotle shrimp, tender pulled beef, and pork that's been braised in Negro Modelo for more than 20 hours. The eatery's chefs whip up more than a dozen varieties of these traditional Mexican street sandwiches, dabbing fresh rolls from a local bakery with refried beans, cilantro butter, and adobo chipotle aioli before piling on the meats and veggies. As chefs whip up tortas, guacamole, and Mexican snacks in the kitchen, bartenders keep busy behind the bar. They blend tequila-infused cocktails with fresh juices such as tart limeade and tangy grapefruit juice, and then add in inspired ingredients such as charred serrano pepper and muddle jalapenos.
A lively crowd of carousers can easily pack into the two-story seating area, which features leather banquettes and rustic wooden tabletops. The walls of the colorful, contemporary space are decorated with strings of colorful lights, vivid paintings, and old black-and-white photographs of mariachis strumming guitars and furtively giving each other bunny ears.
Inspired by the Hawaiian term hapa, which describes a harmonious blend of Asian and American cultures, the chefs at Hapa Sushi Grill & Sake Bar strive to balance dynamic flavors with every dish. They follow traditional Japanese techniques but incorporate influences from American, Hawaiian, and Japanese cuisine to fill their lunch and dinner menus with original combinations. Kalua pork peking wraps fold around Hawaiian-style pulled pork and the Poke Don coats fresh ahi tuna or salmon in a house poke sauce and sesame seeds. Sushi rolls range from basic california and shrimp tempura rolls to original creations, such as the XXX Roll, a core of tempura asparagus wrapped in hamachi and jalapeños, seared with olive oil, drizzled with ponzu, and played by Vin Diesel.
Surf 'n' turf at Opus doesn't mean steak and lobster. Instead, Chef Sean McGaughey pairs braised beef cheek with Atlantic monkfish, arraying them with glazed vegetables and bay-leaf butter in one of the restaurant's artful platings. It's one example of how McGaughey defies expectations at the combined restaurant and wine bar, where he merges French and Old World influences with contemporary American cuisine.
A salad might feature pink grapefruit flavored with black-pepper jam instead of lettuce. Hollandaise might be a foam instead of a sauce. And the burger you get from the menu isn't ground beef, but buffalo. For diners who love surprise so much they're engaged to a jack-in-the-box, the chef also prepares two separate tasting menus?one for omnivores and one for vegetarians. Each course has a suggested wine pairing, featuring sips from destinations such as Austria, France, and Chile. The weekend brunch menu is likewise international, with souffl? pancakes and waffle BLTs embodying the eternal battle of sweet versus savory. The restaurant offers free parking.
Exposed-brick walls, soft string lights, and eye-catching art serve as the backdrop for a relaxing night over carefully selected wines, small plates, and conversation at Sienna Wine Bar & Small Plates. Shareable dishes include Toblerone chocolate fondue, house salads, and gourmet pizzas to tantalize taste buds and fill diners' stomachs, complemented by sips of wine from the bar's large list of libations.