At Little India Restaurant, authenticity permeates the food, art, and music. Owned by the Baidwan and Malhotra families and staffed with northern India–trained chefs, the restaurant is a multiyear winner of numerous prizes, including CityVoter's award for Best Indian cuisine. Chefs grill meats over mesquite charcoal in the tandoori oven, and season curries with onion, garlic, and ginger. Handcrafted mint-cilantro and tamarind chutneys create opportunities for 11 types of bread to sneak toward unsuspecting droplets of spice-filled sauce, whereas potatoes soften the heat quotient of fiery vindaloos. Within the dining room, calming sitar music fills the air and larger-than-life paintings of food-based revelry decorate the walls and come to life at tables.
Aromatic herbs weasel their way into almost every dish at Real Thai, where chefs add a liberal sprinkling of chilies, basil, lemongrass, galangal, and lime leaf to create their signature dishes. These can take the form of entrees such as green curry that's infused with coconut milk or drunken noodles that are free of inhibition. However, not every dish is built upon a foundation of noodles or rice. They also whip up specialties such as eggplant stuffed with ground chicken and shrimp and drizzled in eel sauce.
Doctor of Chiropractic Jared Gruhl's vast knowledge of the human body stems from his endless quest to learn more about it. After graduating from Northwestern Health Sciences University, he taught master's level anatomy, physiology, and microbiology classes and trained in advanced subjects such as functional blood chemistry. Furthermore, he received certifications for yoga, rehabilitative nutrition, and cellular detoxification, and he studied nutrition at the ICA's Council on Wellness Science. Nowadays, at Ananda Wellness Solutions, Dr. Gruhl ties everything together by offering nutrition, massage, and chiropractic services in one place.
Behind the windows of the Sipping n? Painting Highland studio lies an intimate workshop where soft hanging lanterns spotlight guests laughing, chatting, and sipping wine as they paint canvases. Seasoned instructors stroll across the rustic hardwood floors, offering step-by-step guidance and tips to painters as they complete vivid reproductions of majestic mountains, beautiful flowers, or plucky sausage vendors. Each night, classes focus on a different featured painting, though participants who feel comfortable doing so are encouraged to work on their own original pieces. The instructors keep classes lively and fun, encouraging socializing and providing each guest with a complimentary glass of beer or wine and light snacks.
When pressed for his motivations behind HBurgerCo, managing partner Pete Pflum told a reporter from Dining Out, "It's my favorite meal from childhood," before adding that the burger is "accepted as a meal unto itself—especially when you're using the best meat, baked goods, and fixings." Housed in a sleek but familiar space designed by Robin Smith Designs, the head chef conjures inventive burgers, while soda jerks also harness the combined power of local spirits and liquid nitrogen to craft inventive cocktails and milk shakes. Patties hand-formed from locally-sourced Angus beef, lamb, turkey, veggies, and buffalo arrive at tables crowned with eclectic toppings including fried eggs and asian slaw, complimented by a create-your-own-salad menu. Draft brews pour into glasses cooled with liquid nitrogen, which prevents libations from getting warm and snowmen from getting bartending gigs.
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