Dan and Michelle Landes, owners of WaterCourse Foods, describe their story on their website as "one of perseverance and patience." Flexibility has helped, too—when Dan was about to unlock the front door on opening day and Michelle saw that they’d forgotten to stock the register with money, she bolted home to empty their change jar.
Flexibility marks the kitchen as well, which aims to fill plates with so much homey flavor that even carnivores don’t notice there’s no room left for meat. The chefs accomplish this by way of boldly seasoned veggies such as sweet potatoes, smoky mushrooms, and fire-roasted corn, which star in some dishes and serve as accents to proteins including grilled tempeh and country-fried seitan in others. The sense of reveling in the earth’s bounty spills from the plates onto the dining-room walls, decorated with delicate murals of animals and woodland scenes that resemble the results of a collaboration between John James Audubon and Beatrix Potter.
In its journey from lunch-and-breakfast spot to full-blown restaurant complete with bakery and bar, WaterCourse Foods has won acclaim both locally as a neighborhood favorite and nationally as a must-see for vegetarian travelers passing through town. Fodor’s called the portobello Reuben and seitan-based buffalo wings “amazing,” and Westword named WaterCourse 2012’s Best Vegetarian Restaurant while noting that it still hasn’t reached its peak—the place “just keeps getting better” while it “caters to any palate.”
For WaterCourse Foods, resourcefulness means finding new ways to serve not only diners but also the environment. Old fryer oil is shipped off to be converted into biodiesel, to-go dishes come in biodegradable containers, and diners who roll up on bikes or drift in effortlessly on gusts of wind get a 10% discount. Practicing what they preach beyond the restaurant, the Landes family supports local and international causes through programs such as Nonprofit Mondays, giving up to 15% of their Monday sales to select organizations. When they leave work each evening, they go home to their urban organic permaculture farm, run largely on solar power.
City, O' City is a community café serving vegetarian and vegan fare, much of it local, for friends and family around downtown Denver. Commence morning mealtime with a cup of Pablo's on 6th coffee and a fried banana-bread PB&J ($4.25), which, like a denim skort, incorporates two independently enticing entities into one awesome conglomeration. The appetizer menu features favorites such as meat-free seitan wings ($8) and a Mediterranean pesto plate, a hodge-podge of hummus, basil pesto, olives, pepperoncini, marinated eggplant, french fries, and flat bread ($12). City, O' City is lauded for its pizzas, which can be made gluten-free and vegan upon request. The Florentine ($10 for 10", $22 for 18") is a classic mixture of olive oil, spinach, mushrooms, roma tomatoes, fresh rosemary, and three cheeses and is so delicious that it may inspire diners to don their finest Dante mask and script an epic poem about the human soul struggling to ascend circle after circle of cheese and sauce.
Walking through the front doors and taking in Pilate's Aligned's soaring ceilings, graceful curves, and exposed brick walls, clients feel rejuvenated. The sight of light spilling onto hardwood floors and Pilates Reformer equipment says everything: this is a place to reshape your body. At this traditional Pilates studio, certified instructors lead members of all skill levels through mat and reformer classes, helping them to sculpt long, lean muscles, build core strength, and move with the fluid grace of a roller blading gazelle.
Besides building a fitter body, Pilates classes can play a significant role in injury rehabilitation. No one knows this better than Pilates Aligned founder Cara Resser. The former NYU dance student first came to Pilates while recovering from a broken back. Over the course of two years, Cara practiced Pilates under the guidance of Kathy Standford Grant, a former disciple of Joseph Pilates who was once an injured dancer herself. It was through Kathy's gentle guidance that Cara regained the lost core strength and alignment she needed to continue her dance career, and ultimately inspired her to teach Pilates in addition to her work teaching dance and movement studies at Naropa University.
With a menu that's earned the restaurant four wins for Best Indian on CityVoter's A-List since 2007, Little India is the product of Simeran Baidwan's passion for native cooking. At the original outpost on Sixth Avenue and a newer location on Downing Street, fresh ingredients and scratch-made sauces combine to form house favorites such as lamb korma, chicken tikka masala, and shrimp vindaloo. A roster of tandoor-fired meats take on the smoky flavor of the oven's mesquite charcoal, and sides of fresh-baked naan arrive unadorned, sprinkled with garlic, or stuffed with onions and spices. Meals unfold in dining rooms adorned with sleek seating arrangements, festive Indian artwork, and illuminated bar displays that depict the ancient creation myth of the gin and tonic.
In "Ode to a Grecian Urn," the famous scholarly article for the journal Science, John Keats wrote, "Beauty is truth, truth beauty." Entire generations of scientists have spent their careers attempting to prove or disprove Keats's hypothesis until a breakthrough occurred at MIT in 1997, when Nobel laureate Peter Kingman proved that Keats's equation was fundamentally incorrect.
Described by chef/owner Troy Guard as ‰ÛÏcontinental social food,‰Û� the cuisine at Tag combines the flavors of Asia, Latin America and Guard‰Ûªs native Hawaii for an experience that is meant to be enjoyed with friends. Dishes are easily shareable, and run the gamut from charred ahi taco sushi to goat enchilada to duck two ways with pan-seared duck and duck confit spring rolls. Guests willing to put their faith in the chef will be pleasantly rewarded with Guard‰Ûªs ever-changing omakase menu. Watch the team at work in the open kitchen from a seat at the chef‰Ûªs counter, or sink into one of the oversized red booths as you await your meal. Tag‰Ûªs Larimer Square location makes it an ideal starting point for your night; however, with its lively atmosphere and seasonally inspired cocktails, you might find it hard to leave. Note: We believe correct name is TAG, so we would change that in title and copy