Curious, at FR BBQ, where is the Colorado All Natural Angus Beef from? Thanks.
Try it once and you will return.
I ate at the Sunbird for the first time last Saturday night. The food was great. The service was great. The price was about what I expected for a restaurant of that caliber.
I ate at the Sunbird for the first time last Saturday night. The food was great. The service was great. The price was about what I expected for a restaurant of that caliber. Overall we had a very good experience.
The Nevada at Filmore Hot Dog stand is dirty, stale, and past it's expiration date...you can be certain of an upset stomach even if you avoid the filthy eating space by getting carry out.
According to the importer, the other two locations are Pizzeria Locale in Boulder, and Fired Up Pizzeria in Durango.
What are the other two places with wood ovens?
This is absolutely my favorite place to eat in Denver! But they took my favorite thing off the menu, NOOOOO! They used to have this Truffle Artichoke Tortellini in this amazing broth that was TO DIE FOR! Now I guess I need to go back up to Denver to pick a new favorite... last time we were there the bartender told me it would never come off the menu it was everyone's favorite... bummer... BUT, still AMAZING FOOD!
I don't mention the location in the body text, but it's in the capsule box: 1431 Larimer St., Denver, 303/820-2282, riojadenver.com.
Maybe I'm missing it, but do you ever mention where this is?
Great review, spot on.
Sure beats that tired old over-priced Sunbird any day.
Someone from Bonefish tweeted me this link, which has info on the company's sustainability practices: http://www.bonefishgrill.com/Content/about…
I also emailed a couple of questions via their media agency in hopes of determining exact source points on the fish, and shrimp in particular. I'll re-post here if I get a reply.
Hard to believe a chain could be this good...but they give everyone else in town a run for their money...and the customer wins by getting a great value for their money, one that stays with you as a first rate experience and meal.
The hazards of anonymity -- and being out of town. :( -Kate Jonuska-
La Casa Fiesta isn't very New Mexican. Why don't you head down to Santa Fe and try out some real foods?
I loved Craftwood up until about 7 years ago. I believe that's when they started changing chefs.
I had 2 bad meals there after that and have never been back. Same observations- meats were dried out.
The whole point of that place are the wild meats. Too bad. Where does one go to take out of towners for a unique CO experience now?
I must interject on the Nawlins review by Bryce Crawford and its inaccuracies.
Blackened Catfish was "Mysteriously" served on a sizzling cast-iron fajita pan?
Fajita's are essentially grilled meat tacos, (mostly really cheap cuts of beef sliced thin) and shoved onto a cast-iron skillet at service to improve its sell-ability...
Blackened items are ALWAYS cooked on a white hot sizzling cast-iron pan to create the nice spice/herb blackened crust that it is known for, and hence served in the same dish.
The Proximity of Louisiana to Texas (and such to Mexico) meant that several eateries used the same cast-iron pan they already had for the Blackened items explains the use of it for Fajitas,..... eventually.
Any foodie should know this, not to mention one writing reviews.
My family and I used to love eating here regularly for the past 10 years under several new owners, however the most recent new owners were EXTREMELY disrespectful and rude to me and my entire family. We are RETIRED military, therefore did not get the 10% off, but pulled out our cell phone to check in on facebook for the 10% discount instead...not only did we not get the 10% discount, but one of the new owners said we were annoying him! Very unprofessional....will NOT be eating here again until new owners take over this place.
Tried NJs twice now, once last week and again today, this time to redeem a coupon for a few free slices due to the mishap from last week's visit. Today was much better. The slice of sausage pizza tasted like they had actually recently taken it out of the oven unlike the first visit's luke warm, kinda stale slice.
Here's my love/hate list:
The color scheme, pretty much an eyesore. Red and green stripes? Terrible.
Why New Jersey pizza instead of New York? Who thinks of NJ style pizza over NY style?
Service subpar. I'm all for grungy looking kids running a pizza place, but there needs to be a little more organization, communication and promptness.
Too many items on the menu. Just stick to the pizza and apparently the strombolis!
The concept. Their is a definite need for a pizza-by-the-slice spot downtown.
There's really no need to go beyond pizza and few other items like salad and maybe bread sticks and, again, apparently strombolis. But if I'm in the mood for a pasta this is not the place. They need to cater to the quick-stop business lunch and CC crowd during the day and the inebriated kids walking by needing something cheap to eat at night. The quality is good enough to warrant the low price. If I want to have a nice sit down pizza experience I'll go across the street to IlVicino's. Don't try to compete with them, differentiate by attracting the pizza-by-the-slice crowd.
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