Table Talk for June 14

Farewell…With their hearts heavy but their principles firmly in place, Adam and Mary Mali are closing Restaurant Kody on June 25. Anyone who’s dined at the Evergreen gem knows the Malis’ commitment to top-notch ingredients from artisanal producers. “If I had to compromise to get food costs down it would feel hypocritical. We could have changed the concept and gone with inferior products but that’s not what I’m about,” says Adam. We respect and applaud the commitment; and we will miss Restaurant Kody. Make a reservation while you still can. 1552 Bergen Parkway, Evergreen, 303-670-2263.

Facelift…downtown martini lounge Blue 67 is undergoing a transformation and will reemerge as 5° on July 8. Look for a moderately priced contemporary American menu created by Bistro Vendôme’s Eric Roder. The menu highlight is the “Five Forks,” dishes such as a lobster quesadilla with mango salad and creme fraiche, which are designed to be shared with friends. True to its name (5° is the temperature at which vodka is chilled for a perfect martini), the martini menu will still reign supreme with 48 offerings. No doubt patrons will be lining up for the signature 5° martini made from Ketel One vodka, coconut rum, raspberry liqueur, and tropical juices. 1475 Lawrence St., 303-260-7505.

Al fresco…The Wall Street Journal gave Rioja a nod for its best new patio dining on page W2 in Friday’s paper. The weather is supposed to be nice all week, better make your reservation now. 1431 Larimer St., 303-820-2282.

Trend watch…Last weekend’s Food & Wine Magazine Classic at Aspen was the consummate weekend for gourmands—in between rubbing elbows with celebrity chefs and wine gurus, there was foie gras to be consumed and Far Niente to be sipped. But that was only half the weekend: The cooking and wine seminars were food for the brain, divulging the latest trends and industry high notes. What can the local culinary scene expect to see over the next year? Kate Krader, Senior Editor at Food & Wine, says Lachlan Mackinnon-Patterson (one of this year’s Best New Chefs) and Bobby Stuckey are forerunners in the “hyper regional Italian food trend.” Their Boulder restaurant, Frasca, is reminiscent of the Friuli region of Italy. Other trends: Small plates are here to stay—but look for them to get even smaller; chocolate is going old-school with artisanal techniques; and America’s sweet tooth is going gangbusters.