Crave Kitchen
Dine down-valley from Aspen.
Magazine Section: Dining
Building a Green Burrito
When Chipotle Mexican Grill announced in January that it would serve 200 million meals made with naturally raised meat this year, it got us thinking. Given all the choices of fillings (there are approximately 65,000 Chipotle flavor combinations), we wondered what would comprise the greenest burrito? Here, a look at a sustainable lunch.
Back for More… Café Star
A Colfax gem gets another bite.
Culinary Sips
Chef Kelly Liken mixes gourmet drinks at her Vail restaurant.
Reviews: French 250
Stellar French food finds a home in Cherry Creek North.
Island Eats
Boulder dishes up the paper-plate special.
Training Ground
Why Colorado has more than its fair share of master sommeliers.
In My Kitchen: Janelle Sullivan and Stephan Poullier, Jaja Bistro
The owners of Littleton’s Jaja Bistro add flavors of Provence to their home cooking.
Magic Ingredient: Roast Chicken Crostini
Reviews: Sobo American Bistro
Boulder’s creative New American cuisine.
Magic Ingredient: Cherries
This Colorado fruit always comes out on top.
In My Kitchen: Jon and Laurie Nassif, Green Fine Salad Co.
The owners of Green Fine Salad Co. know how to do summer right—cocktails, roasted veggies, glassware, and all.
Rustico Ristorante
Authentic Italian in Telluride.
Get Fired Up
Barbecue super-chef Steven Raichlen dispenses grilling advice.
Basket Bites
Seven local chefs divulge their picnic wisdom.
The Loving Cup
A new glass for discerning beer drinkers.
Sipping Summer
The season’s coolest suds.
Back for more… Domo
A Japanese staple gets another taste.
Reviews: O’s Steak and Seafood
O’s Steak and Seafood Innovation in Westminster
Magic Ingredient: Spinach
This super-healthy leaf leaves others green with envy.