The garment-care specialists at this three-cleaner outfit adhere to the GreenEarth Cleaning system, which entails using a nontoxic, pure-silicon solution that is free of petrochemicals and aims to not pollute the air, water, or soil. Since the solution is chemically inert, it’s gentle on even the most delicate of pieces, such as sweaters knit from cashmere or socks woven from ostrich hair. Beyond completing dry-cleaning jobs in as quickly as two days, crews perform alterations, preserve wedding gowns, and clean and condition leather or suede. They also repair shoes, handbags, and luggage and can arrange pickup and delivery for clients in the metro area.
The family behind Snow Creek Ranch strives to make restaurant-quality steaks available to the public by selling its free-range, hormone-free beef at area farmers’ markets. In addition to grazing its Black Angus cattle on 2,500 acres of indigenous, pesticide-free prairie grasses, the family also supplements the herds’ diets with natural flax seed oils, creating tender, marbled beef. Dedicated to ensuring quality, the family dry-ages all of its steaks for 21 days and claims that “Grandma kisses every cow” to check whether it’s actually a handsome prince.
When they met in kindergarten more than 35 years ago, Tracey Lanham and Heather Lindemann sensed they were kindred spirits, forming a fast friendship and a lasting bond. Finding themselves ever more drawn to yoga with each passing year, they launched Mudra Yoga Studio (formerly Pearl Street Yoga), and set about building a space where anyone could come to experience the transformative power of the practice. The newly rechristened and remodeled Mudra Yoga Studio continues to offer a safe haven for body benders and a safe house for any exiled member of Gumby's gang. Experienced instructors lead a cornucopia of classes within the studio's friendly confines, ranging from traditional yoga to specialized classes for expectant mothers and those suffering from injuries.
If the owner's sommelier status doesn't assure you that Black Pearl Restaurant is serious about its wine, then its multiple Awards of Excellence from Wine Spectator will remove any lingering doubt. But for some, the wine list?impressive though it may be?is secondary to chef Justin Hall's menu of new American cuisine. Denver Westword mooned over its "eye-rollingly sultry duck p?t?" and bestowed Black Pearl with a Best Charcuterie Plate in Denver award in 2014. Eater praised the smoked blue-cheese souffl? as a sumptuous dish worthy of both vegetarians and meat-eaters. The weekend brunch menu keeps up the high bar set by the rest of the week with bottomless mimosas, espresso-custard French toast, and a duck-confit hash skillet.
Executive chef Justin Hall talked to us about developing a menu that both expresses his culinary style and preserves what regulars have come to love about Black Pearl.
On conscientious sourcing: ?We use nothing but locally sourced produce. Our mushrooms come from a company called Hunt & Gather?they?re all hand-foraged, straight from the source. We work with Mcdonald Family Farm, a well-known meat provider, to bring in our whole animals.?
On his current favorite dish: "Right now I'm excited about the burrata caprese salad [with house-made burrata, heirloom tomato, basil pesto, olives, arugula, and grilled ciabatta]. It?s combining a traditional Italian-style burrata with elements of the caprese salad, giving it a new twist.?
On charcuterie: ?One of the highlights of our restaurant is our charcuterie program... Everything is done in-house. We were recently recognized for Best of Denver for our charcuterie.?
New Body Massage offers massage to suit most needs. Whether you are recovering from an injury or surgery, have a recurring problem from being in front of a computer too long, need support in sports training/events, or need to relax, you can find your ideal massage here.
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.