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Going, going, gone — word is Chris Farnum, the revered sommelier for Denver Group (Adega, Mirepoix, Table 6) might be hanging up his tasting glasses. It’ll be interesting to see the shakeout at Adega and Mirepoix — both of which place huge emphasis on their wine programs. At Mirepoix over the weekend, there wasn’t a sommelier to be found at lunchtime and the staff was reaching to find a good wine pairing.
Cheers to Oblio’s Pizzeria for getting their hands on a full liquor license (they’ve always served beer and wine). This is the first time in more than 100 years that the Park Hill neighborhood has smoothed the way for a tavern liquor license. Oblio’s is so excited they’ve extended weekend hours, and will open at 4 p.m. on Fridays. Check out the new bar (top-shelf liquor only), new booths, and don’t miss the watermelon martini ($7.50) garnished with fresh melon balls. 6115 E. 22nd Ave., 303-321-1511.
Open, open, open… Sean Kelly’s Something Else — which has been closed for much-needed expansion — is finally out of the construction phase and in the midst of inspections. Kelly has high hopes that the restaurant will open within the week. 1313 E. Sixth Ave., 303-831-1992.
The weather was spring-like this weekend and Highland’s Garden Café is determined to forget it’s February — still the domain of Old Man Winter — by opening the patio for lunch and brunch. The peach crepes and mimosas are still divine al fresco; just bring a sweater in case you get a case of the brrrrrs. 3927 W. 32nd Ave., 303-458-5920, www.highlandsgardencafe.com.
We knew they were good, but… No. 48 on our list of 101 Things to Do in Denver (see our Feb/March 2005 issue for more) is “Get buff” — as in chow down on a buffalo burger. But did you know The Fort serves more buff steaks then any other independently owned restaurant in the U.S.? 19192 Highway 8, Morrison, 303-697-4771.
Table Talk is 5280‘s weekly free newsletter highlighting Denver’s latest restaurant and dining news. To receive Table Talk and other 5280 newsletters before they’re posted online, subscribe here.
