CiCi’s Pizza combines the variety of a family-friendly buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese, resulting in more than 28 signature pizzas. The buffet is stocked with a plethora of fresh pastas, such as cavatappi noodles with classic marinara or Alfredo sauce, as well as fully customizable signature salads. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
As people walk past the spacious outdoor patio into Hodsons Bar & Grill, they might spy diners devouring sushi rolls, brick-oven pizza, and steaks beneath white canvas umbrellas or sipping brews around the fire pit on gray wicker patio sofas with sleek white cushions. Inside, diners perch on leather chairs and slide into booths beneath an abstract glass chandelier that resembles a flaming sun. The private dining room seats guests beside a floor-to-ceiling wine rack built into the wall, and the glass doors, marked by the face imprints of those who weren’t invited in, can be shut for total privacy.
The upscale, contemporary decor reflects Hodsons’ upscale, contemporary American dishes, such as portobello-and-fig pizza, baked dungeness-crab dip, and Asian nachos with mango, avocado, and chilled chicken. Burgers hoist Colorado Angus beef and buffalo, handcut fillets of Scottish salmon await the grill’s flame licks, and three-cheese macaroni teems with chunks of Maine lobster and applewood bacon.
Signature drinks—including blueberry basil-tinis with Little Black Dress vodka and muddled basil and blueberries—and the food pair better than Elvis and sequins. Servers also pour glasses of wine and tap brews such as Left Hand Sawtooth ale and Angry Orchard cider.
La Polleria—a bright, quick-service eatery modeled after traditional Peruvian pollerias—serves up pollo a la brasa, rotisserie chicken marinated in a guarded blend of spices and fired over mesquite charcoal. Named Best New Restaurant in the Centennial Citizen's 2012 Best of the Best, La Polleria slow-roasts plump and seasoned chickens sourced from local purveyor Red Bird Farms in its six-spit rotisserie brick oven. The chefs plate white- and dark-meat chicken—featured in Denver Westword—with traditional sides, such as fried sweet plantains and freshly cut Yukon Gold potato fries. They serve each plate with a mild or spicy aji dipping sauce, simmered up from local chilies and imported peppers. Out in the dining room, diners wash back sizzling rotisserie chicken dinners and tangy barbeque wraps with glasses of cool Inka Kola—a sugary soft drink that flows from enchanted Peruvian mountain streams.
Smokin Joes BBQ heaps plates of beef brisket, St. Louis-style ribs, pulled pork and other menu items slathered in sauce that’s at once sweet, tangy, tart, and spicy. Other sauces include the spicy barbecue, sweet and tangy mustard sauce, and the Carolina sauce, which blends vinegar, brown sugar, and a hint of cayenne pepper ideal for whole-hog cooking. Signature milkshakes cool off the tongue with inventively sweet flavors, such as the birthday cake shake with Funfetti cake mix, milk, and vanilla ice cream. Smokin Joes can also cater for events such as company picnics, class reunions, and weddings, especially weddings where they toast with barbecue sauce instead of champagne.
The menu is stuffed with a wide variety of mini-burgers made with all-natural ingredients. Beyond basic beef, the mini-mounds also feature chicken, pork, buffalo, shrimp, salmon, and vegetarian-friendly black beans. Stuffed with exotic flavors, tempting textures, and void of any fillers, the burgers are modestly mouth-sized, unlike embarrassingly mammoth munches that don't seem appropriate to eat in public or alone in the corner of a garage. Try the Kansas City ($2.50), mesquite ground pork with caramelized barbecue sauce, or the Bangkok ($3.25), a slightly more spicy burger made with Thai peanut shrimp and fresh veggies. Non–burger fans will appreciate the creative selection of salads (the Incan Quinoa is gluten free, vegetarian, and tossed in a cilantro lime vinaigrette, $5.25 entree portion) and breakfast tastes. Until 10:30 a.m. every day, you can pair the café's hand-infused drip coffee (up to $1.85) with organic egg sandwiches (like the vegan Zephyr, compiled with spinach, feta, and artichokes on an English muffin, $3.50) and arepas, South American corn cakes with cheese, red peppers, and green chilis ($2.25).
Steve Lin, owner of Land of Sushi, opens up shipments of fresh fish and live scallops every day in the kitchen. Behind the restaurant’s sushi bar, the chefs encase seafood morsels in specialty rolls such as the mango roll with spicy tuna and the uni roll with fresh sea urchin, creations that led to their being named Best Sushi Restaurant by Denver Westword in 2012 and 2013. Non-sushi dishes include 9-ounce new york strip steaks with teriyaki sauce and Alaskan halibut with miso glaze.