When 5280 magazine ran a feature on local chefs’ upscale versions of oatmeal, DJ's 9th Avenue Cafe was the first eatery mentioned. Unlike his peers’ signature concoctions, Chef Devin Stallings’s version pairs a plain portion of organic, irish steel-cut oats with servings of pistachios, dried dates, cranberries, brown sugar, and milk, which diners can add however they see fit. The laid-back, collaborative approach to cuisine is emblematic of Devin’s work at DJ's, which the Denver Post praises for “simple, thoughtfully prepared and relatively wholesome food.”
At breakfast, those wholesome dishes include crab-cake benedicts and french toast stuffed with peanut butter and jelly; a weekend brunch menu expands upon those offerings with housemade chicken pot pie. For lunch, Devin and his team smoke pork in-house before adding it to Cuban-style sandwiches with dijon mustard and sliced pickles, as well as grill half-pound, handmade burgers that diners can crown with their choice of toppings.
We offer fun, hands-on classes for teenagers and adults interested in enjoying themselves while learning truly useful cooking skills, as well as private cooking events for groups. Cooking can be stressful and disappointing, but not the way we'll do it! You'll have a great time and leave confident in your cooking skills.
Julia Blackbird's New Mexican Café is the culmination of two of chef and owner Julie Siegfried’s deepest passions: cooking and New Mexico. To this day, her mother recalls Julie standing on a step stool, trying to peer into a soup pot and giving her grandmother directions about what to put in. And on her first trip to New Mexico, she used up 10 rolls of film snapping pictures. She fell in love with the region's unique vibe—the people, the artwork, and, of course, the food.
Today, she shares both of her loves with diners at Julia Blackbird's New Mexican Café. Her kitchen is stocked with New Mexican ingredients such as blue cornmeal, goat cheese from the San Luis valley, and piñones. For her signature dish, the Tres Hermanas, she stuffs a trio of blue-corn enchiladas: one with chicken and green chile, one with beef and red chile, and one with cheese and chile caribe. To make sangria, the staff soaks seasonal fruit in rum, then splashes the mixture with wine and sparkling water. The menu also features beers, mojitos, and top-shelf margaritas, which encourage diners to linger in the warmly lit space, admiring brightly colored artwork or arguing about whether red should be added to the list of primary colors.
All of Hash's organic, gluten-free hashes arrive at tables with fresh, locally-sourced ingredients such as mushrooms, sweet yams or corned beef. Its bevy of breakfast plates include everything from flaky croissants to hearty breakfast tacos. Along with its namesake dish, the breakfast joint specializes in sweet and savory breakfast crepes, some even mimicking burritos with shredded pork and green chilies. Locally roasted NOVO Coffee, juices, and speciality coffee drinks complement the day’s first meal.
Voted 5280 magazine Readers' Choice for Top Gelato, The Red Trolley was founded by Julie and Patrick Shaw, who wanted to take their kids out for ice cream that didn't give off an unnatural glow. Ice creams and sorbettos at The Red Trolley are made in-house without the deal-breaking lineup of high fructose corn syrup, trans fat, and artificial colors and flavors. Denver Magazine named the banana chocolate peanut butter gelato one of the 100 must eats in Denver ($3.50 for a single scoop), and the charming counter stools are well-suited for sealing truces with root beer floats ($4.99). Mix and match flavors such as the cupcake junky without neglecting a favorite such as the sea-salt chocolate-covered caramel gelato.