Inside Zeppelin Station

No Vacancy

As of mid-May, former Acorn chef Bill Espiricueta opened a new ramen and yakitori
concept, Gaijin, in Zeppelin Station’s lone rotating stall. Head there for killer ramen and grilled meat skewers.

Injoi Korean Kitchen

Next door, Espiricueta delivers crunch-bomb Korean meets Southern-style fried chicken by the piece, in sandwiches, or over bibimbap. The beef bulgogi atop chewy rice cakes is also a standout.

Aloha Poké Co.

For a fresh-fish fix, order this Chicago-born chain’s bountiful, fried-shallot-topped Crunch Bowl with sustainably caught ahi tuna.

Vinh Xuong Bakery

At the third brick-and-mortar location of this locally grown Vietnamese eatery, you can choose from seven enormous banh mi sandwiches; we adore the spicy avocado. At less than $10 each, they’re a steal—and we typically get two meals out of one.

Namkeen

Chef Cindhura Reddy (whom you might recognize from Spuntino, which she co-owns with her husband, Elliot Strathmann) is cooking some of the city’s best Indian food from her Zeppelin Station stall. Her methi chicken curry gets its beguiling fragrance from fresh fenugreek leaves grown by Denver’s own Rebel Farm. Try it in a satisfying roti wrap.

Au Feu

Taste Montreal’s smoked-meat tradition via wagyu brisket sandwiches and veggie bowls—and in decadent poutine with veal demi-glace, too. House-made charcuterie and Montreal-style bagels (which can be turned into breakfast sandwiches) round out the menu.

Dandy Lion Coffee

The sweet Vietnamese iced chicory coffee at this craft beverage spot makes a fine drinkable dessert, or you can grab a Commonwealth Coffee cortado.

Gelato Boy

An expansion of Boulder’s Fior Di Latte, this gelateria showcases a divine flavor lineup. Its vanilla black sesame is somehow made even better when tucked inside a warm Vinh Xuong fried sesame bun, a treat known as the Gelato Boy.

Kiss & Ride

The street-level bar delivers a concise menu of low-octane options, including a refreshing grapefruit-infused spritz.

Big Trouble

Upstairs, you’ll find this vaguely Tiki-themed bar, where nighttime revelers can groove to DJs and share large-format libations
like the rum-based Blue Hawaii.

3501 Wazee St., 720-460-1978

Beer Breakthrough

Craft brews are (finally) on the menu at the Food & Wine Classic in Aspen.

In its 36-year history, there has never been a craft beer seminar at the Aspen-based culinary extravaganza that is the Food & Wine Classic—until now. Come June 15, suds are finally on the agenda, thanks to Food & Wine’s new editor-in-chief, Hunter Lewis. He had the idea of tapping Andy Chabot and Roy Milner, of award-winning Blackberry Farm Brewery in Walland, Tennessee, to lead two beer-centric workshops. Milner, Blackberry Farm’s chief fermentation officer (aka head brewer), plans to explore six iconic craft styles and producers, including two from the Centennial State. “Colorado holds a very special place in my beer exploration,” Milner says, “and I appreciate how healthy and diverse its scene is.” Milner and Chabot will spotlight Avery Brewing Company’s IPA and Left Hand Brewing Company’s milk stout, the latter packaged in innovative nitro cans for the first time this past fall. “Both Avery and Left Hand are phenomenal stewards of our craft,” Milner says, “modeling that good marriage of Old World techniques and modern technology”—a strategy even wine snobs can appreciate.—Denise Mickelson