At Fogo de Chao, a behemoth Brazilian churrascaria in the heart of LoDo, skewer-wielding, Gaucho-costumed servers in puffy black pants saunter from table to table, tempting carnivores with more than a dozen different meats – think filet mignon, top sirloin, sausage, salted ribeye and mint-marinated lamb – that are carved tableside and plucked off the skewers with tiny tongs. And the meat just keeps on coming and coming until you flip your coaster to red, which indicates that your belly needs a break from the gluttony. Luckily, there’s an impressive salad bar, too – but like the meat parade, it’s hardly pedestrian: imported cheeses, breads, hearts of palm and marinated vegetables, including artichokes, stock the display, which is replenished long before anything has vanished. With its comfortable seating and elegant touches, Fogo de Chao is perfect for a special occasion, or just a meat-frenzied evening with friends.
Wild Bangkok's team of chefs employs award-winning expertise gleaned from multiple continents to fashion a menu that offers authentic Thai fare made with healthy, organic, and locally derived ingredients. A full bar shines behind the marigold- and purple-hued dining space, with barkeeps standing by to uncap beers or pour, shake, and stir a variety of classic cocktails. The dining area's shoulder-stimulating booths accommodate both romantic dinners and group outings.
By using only 100% vegetable oil and fat-free love, Masa Asian Kitchen's chefs are able to craft Chinese, Japanese, Thai, and Vietnamese entrees that are both flavorful and MSG-free—entrees such as lo mein noodles, green curry, and teriyaki salmon. They also create 20 sushi rolls, the seaweed casings of which pack in tempura shrimp, spicy crab, cream cheese, and avocado. To request adjustments to a dish, diners simply speak with their server, who can ask the chef to turn a meaty dish into a vegetarian entree or a spicy dish into just a bunch of napkins dipped in water.
A "tuk tuk" (pronounced "took took") is a type of three-wheeled taxi service commonly found in Thailand. It's used by tourists as well as locals, who appreciate the speed and convenience. Westminster's Tuk Tuk Thai Bistro tries to capture the above qualities in a restaurant, and it largely succeeds. But there's a certain elegance to Tuk Tuk that you might not expect to find on the streets of Bangkok. The kitchen takes typical street foods and classes them up, resulting in a menu that seems both familiar and adventurous.
The chefs at Tommy's Thai customize the heat quotient of each menu item by preparing authentic entrees to mild, medium, hot, or Thai hot specifications. Tommy's Tidbits, an appetizer alliance composed of spring rolls, fried shrimp, shu mai, and crab cheese wontons ($7.95), eradicate stomach rumblings and premeal taste-bud boredom. The siracha entree bathes fresh ginger, a choice of protein, and crispy veggies in the eponymous sauce ($6.75 for lunch, $7.75 for dinner), and the pad thai tosses together an appetite-appeasing combination of rice noodles, ground peanuts, and green onions ($6.75 for lunch, $7.75 for dinner). Hailing from a clutch of red, yellow, and green curries, the red pineapple curry blends sweet fruit and rebellious spices ($7.25 for lunch, $8.25 for dinner) to make tongues swoon like a group of 1950s teenagers at an unsupervised sock hop.
Licensed aesthetican Amy Dickerson has obtained certifications in body treatments, professional makeup applications, and Xtreme Lashes; she is also an Xtreme Lashes trainer. All those skills are displayed at her spa, Live Love Lash Denver, where Amy and her staff dispense custom facials, microdermabrasion treatments using soothing sodium bicarbonate, and relaxing massages.