Bites 2013: Pad Thai Woon Sen
Here's a superstar plate for the gluten-free crowd, still a treat to non-restricted eaters. Rather than the wide rice noodles you're used to on standard Pad Thai, the Woon Sen is built on a base of thin "bean thread" noodles. They get the same stir-fry treatment with a rich peanut flavor, and though egg adds some protein, it's well worth the upcharge for soft prawns to contrast the bean sprouts' crunch. Heat level's up to your better judgment. ($6.80/$2.50 extra for shrimp)
Click here for Arharn Thai's Choo Chee Pla Recipe!
Best Of 2010: Mechanic
Aspen Auto Clinic started out as a one-bay shop on Cimarron Street 10 years ago. Now it's a three-operation enterprise that's open on Saturdays, runs a fancy, handy website, and offers shuttle and towing service. "Most people have a lot on their plates on a daily basis," says general manager Michelle Croushore. "We try to make it as easy as we can for folks to get their car taken care of." And that dedication hasn't fallen on deaf ears. In the past five years, Aspen has netted silvers and golds as the public's favorite garage. Maybe it has to do with the variety of services it offers — "There isn't anything that we don't do," Croushore says. Or the fact that it services domestic and foreign models at all locations, or its three-year, 36,000-mile warranty on all repairs, parts and labor. Top that! — Edie Adelstein
Bites 2012
Bird Dog turns eight this year, its popularity buoying three locations now: in Fountain, Briargate and off Powers Boulevard. You'll find delightful homemade barbecue sauces, including a Wasabi-Q sauce, served on the side of great, oak-smoked Oklahoma-style barbecue.
InSider 2010
Add your dog's mug shot to Bird Dog's tabletop collection while diving into some of the juiciest barbecue in the city. Go for the DogHouse, a plate of brisket or pulled pork with hot links and Polish sausage, or the prime rib plate, served with okra and the "Shotgun Spud," a brisket-stuffed baked potato.
Best Of 2012: Local Pizza Joint
Best Of 2012: Local/Regional Restaurant Chain
The use of fresh (no prepackaged or frozen) toppings is only one of the things that make a Borriello Brothers experience so good. But it's hard to overstate how important that is on a top-selling pizza like the meaty Clemente (pepperoni, sausage, ham and Italian meatballs) or Five Boroughs (pepperoni, sausage, mushrooms, green peppers and black olives). Now, for all you veggie lovers, the College Veg and Greca are welcome additions to the Borriello family. For football fans, the First Down Deal — a-two topping pizza, an order of buffalo wings and a 2-liter bottle of soda for $20 — may be your go-to throughout the NFL season. And for those who simply love a good show, be aware that every employee adopts a unique dough-throwing trick — behind-the-back and one-handed are favorites. — Kiki Lenihan
Bites 2012
Our readers' longtime favorite local pizza, with nine Front Range locations. Think kick-ass, hand-tossed New York-style creations, backed by salads, heros, calzones and more. Borriello even has its own iPhone/Android app now.
Bites 2012
Our readers' longtime favorite local pizza, with nine Front Range locations. Think kick-ass, hand-tossed New York-style creations, backed by salads, heros, calzones and more. Borriello even has its own iPhone/Android app now.
Best Of 2012: Local Pizza Joint
Best Of 2012: Local/Regional Restaurant Chain
The use of fresh (no prepackaged or frozen) toppings is only one of the things that make a Borriello Brothers experience so good. But it's hard to overstate how important that is on a top-selling pizza like the meaty Clemente (pepperoni, sausage, ham and Italian meatballs) or Five Boroughs (pepperoni, sausage, mushrooms, green peppers and black olives). Now, for all you veggie lovers, the College Veg and Greca are welcome additions to the Borriello family. For football fans, the First Down Deal — a-two topping pizza, an order of buffalo wings and a 2-liter bottle of soda for $20 — may be your go-to throughout the NFL season. And for those who simply love a good show, be aware that every employee adopts a unique dough-throwing trick — behind-the-back and one-handed are favorites. — Kiki Lenihan