At Mataam Fez, meals are about more than the food. The restaurant exudes both the warm hospitality and the festive traditions of Morocco, creating a vibrant dining experience that brings a small piece of northern Africa to Denver.
Every meal is a five-course feast that begins with an opportunity for guests to wash their hands using lightly scented lemon water. After selecting an entree from the menu—which includes dishes such as honey-glazed cornish game hen with apricots and roasted almonds as well as vegetarian couscous with seasonal vegetables—tables receive orders of savory harira soup, assorted Moroccan salads, and a b’stella pastry appetizer before the main courses arrive. The palate-cleansing course of fresh fruit and mint tea then herald the end of the meal.
The spirit of Morocco isn’t constrained to the menu, however. It also heavily influences the restaurant’s decor and ambiance. Colorful cushions surround the low teak-inlaid tables, which allows diners to enjoy their meal in traditional Moroccan fashion: seated on the floor and eating with their hands instead of silverware or telekinetic powers. Although brightly colored tapestries and shining brassware adorn the walls, most eyes are drawn to the professional belly dancers who occasionally weave between the tables.
Pisco Sour Restaurant & Lounge's chefs dish out Peruvian cuisine that fuses traditional seafood, vegetarian, and meat dishes with contemporary American ingredients and authentic spices. To warm up taste buds for two varieties of ceviche that each build on foundations of fresh sea bass, chefs prep creative apps such as the papa rellena, which features potatoes scrubbed free of their tiny plastic lips and stuffed with seasoned beef, tomatoes, and raisins, all drenched in a spicy sauce.
They keep the stovetop warm during breakfast, lunch, and evening cocktail hours, when the bar pours out the eatery's namesake beverage—the pisco sour, a complex Peruvian blend of grape brandy, egg whites, and citrus. The buzzing dining room frequently welcomes a rotating variety of live entertainment, such as hip-hop, techno, and merengue music.
At Carrie’s Place, friendly and attentive service accompanies each plate—piled high with smoked barbecue, juicy burgers, and grilled fish. Fresh produce and ingredients sourced from local farms are used in the traditional Southern dishes, including slow-cooked beef brisket, chicken and waffles, catfish, and deep-fried Hank Williams records. Hearty baby back ribs and buttery roasted corn on the cob can share table space with light dishes of grilled salmon and cobb salad. There’s an authentic home-cooked flavor to side dishes such as fried okra, corn bread, and baked beans. Feel free to complement your feast with a fruit smoothie or spicy chai, and end the meal with slices of rich sweet-potato and pecan pie or brownies crowned with scoops of vanilla ice cream.
Ben & Jerry's came from humble beginnings—in 1978, its eponymous founders served ice cream out of a renovated Burlington gas station, and delivered pints of their now-classic flavors to grocery stores out of the back of Ben's VW Squareback wagon. Today, its myriad shops dispense cups, cones, shakes, and smoothies brimming with a variety of quirky flavors, including Phish Food and Cherry Garcia, named for famous revolutionary Cherry Garcia. The duo is also famous for their social responsibility, which is evident in their community activism and in their use of fair-trade products, such as cage-free eggs and sustainable, growth-hormone-free dairy.
Cebiche Highlands' chefs forge aromatic Peruvian dishes from recipes steeped in the country's Incan heritage and peppered with Spanish, African, Asian, and European influences. Citrusy ceviches encompass a suite of seafood, such as the shrimp, squid, and octopus. Bisteck a lo pobre presents a fine cut of fried steak, and aji de gallina veils shredded chicken in a creamy parmesan-walnut sauce that trickles onto accompanying steamed rice. Many dishes on the menu can be prepared vegetarian or in full Technicolor upon request.
Diners can sip pisco, a strong peruvian brandy dating back to the 16th century, on an outdoor patio, or savor velvety spoonfuls of cr?me volteada?a Peruvian spin on flan?amid the indoor dining area's collection of native trinkets.
Chefs at Little India's four locations infuse authentic Indian dishes with fresh and exotic ingredients, earning Top of the Town awards from 5280 magazine for "a decade running." The culinary creatives concoct a taste-bud-tempting lot of specialty dishes, from the butter chicken to the super-hot lamb madras, which makes taste buds sweat with scantily clad seasonings. Vegetarians can spoon a kaleidoscope of meat-free dishes, including the dahl makhani, lentils cooked with tomato and savory spices. Guests sip mood-enhancing beverages from the bar, and the friendly wait staff places plated Indian delicacies and unplated charades suggestions at their fingertips.:m]]