Citysearchers give Romano's Italian Restaurant in Littleton a 4.5-star average, and Yelpers give the same location a four-star average. Four Yelpers give the Highlands Ranch location a 4.5-star average. Eighty-one percent of Urbanspooners like the Littleton location, and 70% of Urbanspooners like the Highlands Ranch location:
With aged dough and Wisconsin whole milk mozzarella the chefs at Willie's NY Pizza make stone oven-baked pizzas. They heed customers' requests for more than 20 toppings, adding bell peppers, jalapenos, and artichoke hearts before shoveling it carefully into the stone oven. The kitchen staff also prepares other pub-style food such as wings and garlic knots—which are what Vampire Boy Scouts fear above all else. Willie’s can also host special events and parties, and it can even accommodate groups for fundraisers.
When guests enter Luigi's Italian Restaurant, they're greeted with the scents of baked pasta, meatloaf, lamb shanks, and minestrone. Chefs prepare each margherita pizza and prosciutto-stuffed chicken with fresh cheeses, meats, produce, and spices, presenting each meal amid the charmingly familiar decor of red-checkered tablecloths, a darkly stained wood bar, and the saltshaker from your grandmother's kitchen. Diners clink glasses of rich Italian wine over plates of italian meatloaf and eggplant parmesan or order offsite catering for their parties and banquets. Occasionally, the restaurant also hosts events, such as a New Year's Eve bash set to live jazz.
The executive chef here is one Ray Huy Hoang, and his sushi experience is extensive. Before he was rolling, slicing, and drizzling sauce at Sushi Mango, he spent 15 years sharpening his knives and skills at several other Japanese restaurants. Hoang's talents are so well known that he was commissioned to help out the Denver Art Museum. When CultureHaus threw a benefit for the establishment, they enlisted Hoang to create human sushi bars—nude models decorated with a smorgasbord of strategically arranged rolls and garnishes.
At Old Blinking Light, executive chef Christopher Hansen and chef de cuisine Joey Meyer use their talents to craft a menu of southwestern-inspired seasonal cuisine, highlighted by dishes such as signature enchiladas, which tuck beef, chicken, or vegetables in white corn tortillas with red or green chili, pico de gallo, and crème fraîche and sautéed salmon rubbed with New Mexico red chili and served alongside cilantro green rice and calabacitas. Additionally, diners can choose from an extensive wine list with wines by the bottle or glass to accompany meals, or specialty drinks made with juices and sweet and sour mix squeezed fresh.
The interior boasts an industrial feel, with high ceilings supporting exposed ductwork, corrugated metal accents, and seemingly rusted chains hanging from above. Outside, patrons sit at tables with fire pits at the center, into which they can toss food offerings to the gods in exchange for good baseball weather.
Shedding its former Fatburger brand, Epic Grill hosts a revamped menu that includes a new lineup of never-frozen burgers, sandwiches, and sides. Weighing in at 3 ounces, The Little E burger ($3.50) fills smaller appetites but struggles to follow in the belly-stretching footsteps of its 6-ounce brother, The E burger ($4.99)—both of which can be topped with add-ons including chili ($0.79) and grilled mushrooms ($0.69). Cooks slow-cook the pulled-pork sandwich's Carolina-style pork ($5.25), which comes smothered in a smoky barbecue sauce. Patrons can also orally explore nonbunned eats with Epic Burger's salads ($6.95–$7.95) or wrap their jowls around the popular honey-hawaiian sliders (4 for $5.95), great for sharing with friends or imitating how yetis would eat The E burger.
Before an audience of excited patrons and supporting cast of bloody marys, wine, and imported and domestic bottles, 10 domestic and handcrafted brews dive from taps into chilly glasses. A menu of pub grub complements the adult libations with classic burgers, Mexican favorites such as tacos and enchiladas, and Italian delights including grinders, pizza, and pasta. Fatigued golfers and complacent dry cleaners grow alert at the sight of the Pueblo Slopper, in which green or red chili and shredded cheese ooze over a thick cheeseburger and crisp fries. A covered patio in back shields diners from hot sunbeams, while the front side of the grill boasts outdoor seating that's open to seagull serenades. Flat-screen televisions peppered throughout the space flicker with sports match-ups, and nightly events—such as live music on Fridays and Saturdays and karaoke on Wednesday nights—help customers stay on key without having to eat with a tuning fork.