Flesh-eating zombies, cannibalistic clowns, nightmarish ghouls, and haunting ghosts prowl The Frightmare Compound, ready to snatch those foolish enough to venture through its fear-infested grounds. Known as one of Colorado's oldest and largest haunted attractions, the compound houses two terrifying attractions on more than 100,000 square feet of swampland. Horrors unseen wait for new victims inside the first compound, where a haunted barn filled with terrors is the least of visitors' worries. The second attraction, the House of Darkness, was the site of a terrible massacre and lay abandoned for some time until the Frightmare staff brought it to their site. Soon after, the ghosts of those slain began roaming its halls, and clowns with a taste for human flesh found their way inside its corridors.
Owned by a 15-year home-brew veteran with more than 9,000 beer recipes, Do Your Brew educates burgeoning malt mavens on all the basics of concocting brews during a hands-on introductory brewing class. Aspiring brewmasters can select from twelve brew kits, such as the Bitter Bob Bitters, a deep and big-bodied pale ale with a quick-brewing process and a satisfying result, or the Dark Roast Porter, a dark-coffee brew with rich, spicy hops and a smooth finish. Other selections include the Atbier, Black Canyon Stout, Bronco Amber Ale, Enlightened Black Ale, Gold Coast Pale Ale, Irish Red Ale, Kolsch, Nut Brown Ale, California Common Beer, and Sundown Wheat. In addition to their newly gleaned imbibing insight, beer believers can take home five gallons of beer from the resulting handcrafted batch, ideal for impressing family members or German dignitaries that randomly appear in one’s basement. Aspiring barley pop experimenters also get 10% off all home-brewing supplies and kits at Do Your Brew if they want to continue crafting hop concoctions.
Owner and senior wine instructor Dani Cross created VinBoutique with a mission to introduce palates to the best French wines. A certified level-III sommelier, Cross personally travels to France to hand-pick vintages from small production companies and develop relationships with local vintners, ensuring her customers enjoy a collection of reds, whites, and bubbly that is exceptional not just in craftsmanship and taste, but also in value. "By tasting my wines, you can actually hone your palate way quicker because [the wines are] technically correct" in the way they are selected, shipped, and stored, she says. "If you're not tasting something that's proper, you won't know what chardonnay is supposed to taste like."
A strong belief that wine should be enjoyed and shared with others inspires VinBoutique's tasting classes, where Cross and other wine experts share insights into different varietals, food pairings, and wine-making techniques. Hosted at local restaurants––including Crave Dessert Bar and Randolph's at the Warwick Hotel––each class includes a light food pairing designed specifically for the tasting, where chefs join in to offer their own unique insights into the relationship between vino and victual. Using an approach designed to be both fun and unintimidating, Cross also includes a question-and-answer section, as well as easy-to-follow tasting notes, making her classes accessible to everyone from the casual wine fan to the connoisseur who can uncork a bottle using only their mind. As Dani continued to try new wines and savor her favorite French vintages, she became dismayed. Often, the wines she bought had been stored improperly or for too long, destroying the bouquets and noses that she loved. "Born of frustration, I decided to start my own [wine boutique]." And thus she curated a selection of French wines for VinBoutique. "By tasting my wines, you can actually hone your palate way quicker because [the wines are] technically correct" in the way they are selected, shipped, and stored, she says. "If you're not tasting something that's proper, you won't know what chardonnay is supposed to taste like."
In addition to bottles of red, white, and bubbly, Dani and a team of instructors offer wine classes suitable for everyone from the casual wine fan to the connoisseur who can uncork a bottle using only their mind. Each class comes with notes and take-home materials, and is taught by a teacher who can both go into great technical detail or give thorough overviews so that student's don’t "get cross-eyed."
Nonna's Chicago Bistro, named Best Italian in 2011 on Denver's 7 A-List, lures hungry passersby with a menu of Windy City–style Italian fare, more than 20 wines by the glass, and complimentary ciabatta bread with saucy marinara. The owners, a family of Chicago natives, dedicated Nonna's to their grandmother, whose passion for hearty, homestyle fare inspired their chefs to perfect such classics as chicken parmigiana, lasagna, and slow-cooked, Chicago-style ribs. Dinners pair with a glass of Italian Da Vinci chianti or a Californian 181 merlot, or assorted well drinks and domestic brews from the exposed-brick bar.
Nonna's Chicago Bistro's dining room provides guests with an elegant eating coliseum, boasting walls painted with grapevine designs and windows that welcome a breathtaking view of the Leaning Tower of Willis. The quaint eatery also fills ear canals with live music performed by jazz trios, classical guitarists, and country crooners on weekend evenings.
To say The Cork House Broker Restaurant is a wine restaurant that just happens to serve food wouldn't be totally inaccurate. The extensive wine list encompasses a wide range, welcoming bottles of sparkling and still, red and white, inexpensive and indulgent. Those who join the restaurant's wine club receive exclusive invitations to events such as wine dinners, tastings, cooking classes, and meet-and-greets with winemakers.
With that said, the restaurant’s chefs certainly know their way around the kitchen. Guests can pair their wines with a flight of carefully curated cheeses, made from goat's and cow's milks, or consult a dinner menu filled with timeless entrees including steak diane, french onion soup, and fabulous mussels. Meals unfold in the restaurant’s intimate dining room or under the patio’s generously shady cover of trees.