Lucky Strike Lanes Belmar's 16 synthetic lanes gleam under a healthy collection of neon lights and high-definition television screens as leather sofas at each lane cradle guests who patiently wait their turn. When not bowling, bowlers can play foosball or billiards at the onsite sports bar or order from a full menu of pizzas, sandwiches, and other grilled items. The sports bar?s wooden accents add to the alley?s decor, which harks back to midcentury lounge styling without vintage drawbacks such as faulty ball returns or the ghosts of failed mayoral candidates floating down the alleyways.
A year after Scott Kerkmans created the role of Chief Beer Officer for the Four Points by Sheraton hotels, it began to get around that Denver was the "Napa Valley of Beer." As NPR later reports, the rumor is a culmination of a life spent steeped in beer culture. Before creating Colorado Beer Week and beating out more than 7,000 applicants for the title of CBO, Kerkmans was on the production side at Alaskan Brewing Company. He’s since authored articles for Draft Magazine, taught at Cook Street School of Fine Cooking, and judged burped renditions of the Pledge of Allegiance at the Great American Beer Festival. He shares his taste in microbrews with more than 140 hotels and restaurants worldwide through the Four Point's beer program, but keeps his feet planted firmly on his home turf during his nine-day spring festival, which highlights the finest pours from Colorado breweries including New Belgium, Oskar Blues, and Ska Brewing Company.
At Beauty Bar, purple-and-white checkered floors, a disco ball, and other retro-themed decor transports cocktail hour back to the ’70s. While guests sip on martinis and other cocktails, glamour technicians beautify nails with express manicures, topping nails with long-lasting polish instead of melted-down fishing lures. The vintage saloon stays open until 2 a.m., allowing guests to flaunt their freshly dazzling nails on the dance floor during DJ nights like the hip-hop ladies night or Friday dance parties.
Surf 'n' turf at Opus doesn't mean steak and lobster. Instead, Chef Sean McGaughey pairs braised beef cheek with Atlantic monkfish, arraying them with glazed vegetables and bay-leaf butter in one of the restaurant's artful platings. It's one example of how McGaughey defies expectations at the combined restaurant and wine bar, where he merges French and Old World influences with contemporary American cuisine.
A salad might feature pink grapefruit flavored with black-pepper jam instead of lettuce. Hollandaise might be a foam instead of a sauce. And the burger you get from the menu isn't ground beef, but buffalo. For diners who love surprise so much they're engaged to a jack-in-the-box, the chef also prepares two separate tasting menus?one for omnivores and one for vegetarians. Each course has a suggested wine pairing, featuring sips from destinations such as Austria, France, and Chile. The weekend brunch menu is likewise international, with souffl? pancakes and waffle BLTs embodying the eternal battle of sweet versus savory. The restaurant offers free parking.
You'll discover all manner of delicious meats tucked into the crunchy bolillo rolls of Ay Caramba!'s tortas, including plump chipotle shrimp, tender pulled beef, and pork that's been braised in Negro Modelo for more than 20 hours. The eatery's chefs whip up more than a dozen varieties of these traditional Mexican street sandwiches, dabbing fresh rolls from a local bakery with refried beans, cilantro butter, and adobo chipotle aioli before piling on the meats and veggies. As chefs whip up tortas, guacamole, and Mexican snacks in the kitchen, bartenders keep busy behind the bar. They blend tequila-infused cocktails with fresh juices such as tart limeade and tangy grapefruit juice, and then add in inspired ingredients such as charred serrano pepper and muddle jalapenos.
A lively crowd of carousers can easily pack into the two-story seating area, which features leather banquettes and rustic wooden tabletops. The walls of the colorful, contemporary space are decorated with strings of colorful lights, vivid paintings, and old black-and-white photographs of mariachis strumming guitars and furtively giving each other bunny ears.
BaRed takes its name from the crimson brick walls of the historic building that it calls home?but that name also carries cheekier implications. Owner Zach Young has designed a space that begins the day as a rustic New American restaurant, but fades into night as a low-lit, romantic cocktail lounge filled with sensuous live music ranging from hip-hop to jazz. The vintage art posters and hanging globe lamps create an atmosphere that's equally appropriate for a breakfast of fresh pastries and espresso, an evening spread of eclectic, international cuisine, and an interrogation from a cop who only speaks in beat poetry. Charcuterie platters are served alongside chilled oysters from the raw bar.
Perhaps the biggest draw, though, is its cocktail program. BaRed's head mixologist's original recipes and twists on classics have been praised by 5280, which attributed the "meticulously crafted cocktails" to "top-notch liquor (think cognac cocktails and house-barreled gin)."