The chefs at Cafe Brazil use ingredients such as coconut milk, chili oil, and lime to flavor fresh seafood and cuts of meat, creating dishes that transport diners' taste buds to the far-off continent of South America. But their menu isn't solely Brazilian—they describe it instead as "Novo Latino," drawing upon the cuisines of Colombia, Argentina, and Chile, as well as more-far flung influences such as Spain, Italy, and France. This makes for a varied menu; the seafood Copacabana, for example, includes shrimp, scallops, and coconut milk accented with Italian parsley and parmesan cheese. Keeping it more traditional, the feijoada completa—Brazil's national dish—consists of a black-bean stew with smoked meats. More than 75 varieties of rum await visitors in the brightly tiled Rum Room, where the alcohol can be sipped neat or mixed into a mojito. Non-rum options abound as well, including the caipirinha, Brazil's national cocktail made with cachaça liquor and lime. The restaurant offers complimentary tapas in the Rum Room, giving drinkers something to nibble on while toasting. For those opting to eat in the dining room, reservations are recommended, as the casual, vibrantly colored space can get quite crowded.
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.
Kyle's Kitchen churns out American favorites, from eggs and hash browns to monthly meatloaf specials, thanks to two short-order cooks named Jerry and Liane. Seven days a week, this duo douses pancakes with maple syrup and tops burgers and hot dogs with grilled onions. They also craft meatless options such as salads and vegetarian green chili. When entrees have been consumed, Jerry and Liane dole out scoops of ice cream that they made by milking a block of ice.
Featured on Channel 2's Fix Me Friday, Rebelle by Tootsie's trusses up its clients using astute eyes and an edgy aesthetic. Amid Rebelle's carmine walls and beneath a battery of gilded chandeliers, a crew of creative stylists twists hair, paints nails, and transforms clients into glowing paragons of beauty. Locks bathe luxuriously during a 15-minute shampoo and deep-conditioning treatment, wherein Mediceuticals products cleanse grease and extremely confused auto mechanics from hair, and then hydrate each strand for health and shine. A blow-dry banishes dampness from client manes and replaces it with a gleaming canvas as the skilled stylist's hands twist and brush hair into a creative masterpiece. The 30-minute style employs products by Kevin Murphy and Moroccon Oil to sculpt flattering coifs that reflect the personality and cranial capacity of each guest.
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.