Local foodie Brett Shaheen got his start as a sous chef at Sambuca, then took at spot as chef de cuisine at local eatery Luca d'Italia before becoming executive chef at Osteria Marco. His business partner, Jane Duncan Knauf, followed a similar career trajectory, starting out as a server, then quickly blossoming into a general manager of Sambuca and director of food and beverage for The Magnolia, a downtown boutique hotel.
Their backgrounds help shape The Wooden Table into a classy Italian restaurant that combines attentive?not to mention friendly?service with a mouth-watering menu. And it's gotten them noticed, too?The Denver Post is just one outlet to herald their specialness as a suburban dining destination. What exactly do they offer? The arancini features sauteed prawns, fontina cheese, and a saffron a?oli?and the papardelle is smothered in a rustic venison bolognese sauce. Elsewhere, team's beverage mixers invite diners to wash down entrees with wine or a specialty cocktail, such as the lavender lemon drop or the walnut Manhattan, made with walnut liqueur imported from the iconic waterfall in Times Square.
Sazza's delicious mission is to bring delectability at a minimal environmental cost, starting at the top with as many organic, locally sourced ingredients as possible, all the way down to the free-range artichokes, recycled soda-can patio furniture, biodegradable cups and glassware made from wine bottles, and you-degradable pizza and salads. Sazza staffers even wear recycled tees that have been donated by customers (in exchange for a discount) and re-branded with the Sazza logo for new life in wear.
Royal Gorge Tavern's menu lists New Jersey–style pizzas made with homemade dough, foot-long sandwiches topped with Thumann's antibiotic-free meat, and cavernous salad bowls. Fill mouths or pockets with fried mac 'n' cheese ($5.95) before styling your own 12-inch ($10+) or 16-inch ($14+) pie, denouncing gluten with a gluten-free pizza ($11.99+), courting a calzone ($10.95+), or trapping a wild salad ($6.95+). The 12-inch Yeti, a sandwich piled with Thumann's italian lunchmeats, cheeses, lettuce, onions, sweet peppers, and dressing, doubles as a paperweight ($10.95). Traditional hot and cold sandwiches come in half ($5.95) and whole ($6.95+) varieties and pair well with frothy sips of Odell microbrews ($4.50), Guinness drafts ($5), or a glass of Ecco Domani pinot grigio ($6).