Home » BEER, WINE, AND SPIRITS » Flavors of the Week: Jan. 31 and Beyond | DiningOut Denver

Flavors of the Week: Jan. 31 and Beyond | DiningOut Denver

A weekly mélange of news bites and events from the Denver-Boulder dining scene.

Fine Print: DiningOut Magazine Winter/Spring 2020 Now Available

The winter/spring 2020 issue of DiningOut Magazine is hot off the press and freshly available in all its glossy glory at fine restaurants and bookstores across the greater Denver-Boulder area. Experience Avery Brewing Company’s chase for perfection (and a food menu every bit as good as its beers), explore some of the Front Range’s finest steakhouses to learn why steak is still a staple, and discover why it’s high time to pay attention to cannabis-food pairings. DININGOUT.COM

Breckenridge Brewery, Denver Nuggets Team Up for Special Lager

Breckenridge Brewery and the Denver Nuggets teamed up to create Mile High City, a new beer that made its premiere at the Pepsi Center on Thursday, Jan. 30, during the Nuggets-Utah Jazz game and is now available in bars, restaurants, and stores across Colorado. Mile High City is a bright, full-flavored copper lager made with Full Pint and Munich malts that lend it a mild taste with a spicy and fruity aroma. “Many of us at Breckenridge Brewery are big fans of the Denver Nuggets, and their impressive season has certainly given us a lot to celebrate, so we thought: ‘Why not make a Nuggets beer to cheer with?’,” explains Breckenridge Brewery President Todd Usry. “We brewed the beer to be smooth, light, and refreshing so that it’s the perfect courtside companion for fans as they root for the Nuggets this winning season.” Mile High City will be available through April. BRECKBREW.COM

Prelude + Post Opens in Denver Center for the Performing Arts

Featuring a tapas-style menu with an emphasis on seasonal Colorado ingredients, Prelude + Post {1335 Curtis Street, Denver; 720.227.9984} opened Friday, Jan. 31, in the DCPA space formerly occupied by the Limelight Supper Club and Lounge. The menu offers snacks, small plates, and shareable large plates with a focus on fresh, Colorado ingredients, many of which will be harvested from the Blue Bear Farm next door at the Colorado Convention Center. Prelude + Post was developed by Centerplate (the hospitality partner to the DCPA) under the guidance of Head Chef Eugene Forsyth and in partnership with the Kevin Taylor Restaurant Group. KTRG.NET/PRELUDE-POST

Santo Says Goodbye Brunch, Hello To-Go

In response to the weekend-warrior lifestyles of its north-Boulder neighbors, Santo {1265 Alpine Avenue, Boulder; 303.442.6100} will host its last full-service weekend brunch on Sunday, Feb. 2, and launch a quick, counter-service breakfast and lunch the following weekend, Feb. 8-9. The updated menu will feature Santo’s popular breakfast burritos to-go, as well as tamales and tacos from 7am-2:30pm. The bar will be open with a limited selection of cocktails, beers, wines, and coffee drinks. SANTOBOULDER.COM

Humboldt Welcomes New Executive Chef, Launches New Menus

Humboldt Farm Fish Wine {1700 North Humboldt Street, Denver; 303.813.1700} recently welcomed new Executive Chef Brett Bowen. Originally from Georgia, Bowen has worked with Concept Restaurants since moving to Denver more than a year ago. The modern American eatery has also updated its happy hour, lunch, dinner, and brunch (hello, Bloody Mary Bar!) menus. With bold flavors and new ideas, guests can explore innovative dishes that use local produce and proteins. HUMBOLDTRESTAURANT.COM

Organic Sandwich Company Toasts 5 Years in Boulder

Organic Sandwich Company {1500 Pearl Street, Boulder; 720.639.3986} sold its first sandwich at the Boulder Farmers Market in 2014 and just a year later opened its first brick-and-mortar shop on Boulder’s Pearl Street. In celebration of its fifth anniversary, Organic Sandwich Company is adding some all-time customer and staff favorites to its permanent menu. Even better, these new sandwiches will be $2 off throughout February. “This community has made these first five years a success, so we want to thank them and continue this relationship,” says Organic Sandwich Company Co-Owner Marcy Miller. “Their support has allowed us to be successful in offering organic food and drinks, using local purveyors, and being a zero-waste company.” ORGANICSANDWICHCO.COM

Del Frisco’s Aims to Make the 2020s Roar with New Menu

The team at upscale Cherry Creek steak spot Del Frisco’s Grille {100 St. Paul Street, Denver; 303.320.8529} is heading into the Roaring ’20s (version 2.0) with new lunch and dinner menus that beef up steak offerings and surf-and-turf choices, and provide lighter lunch choices, sharable plates, and snappy new side items. New dishes include a share-worthy Charcuterie Board with artisanal cheeses and selected meats; Crab-Stuffed Shrimp; Lemon-Dill Salmon; Beer-Battered Haddock; Petit Cold-Water Lobster Tail; and new steak options such as a 6-ounce Prime Top Sirloin, a 4-ounce Filet Medallion, an 8-ounce USDA Prime Steak Frites, a 6- or 10-ounce USDA Prime Top Sirloin, and a 10-ounce USDA Prime Chopped Steak. Del Frisco’s did not forget about its vegetarian friends; one brand-new lunch option is the highly anticipated Beyond Burger, Del Frisco’s first plant-based burger. DELFRISCOSGRILLE.COM

Celebrate National Pizza Day Early at Hops & Pie

National Pizza Day is Sunday, Feb. 9, but Hops & Pie {3920 Tennyson Street, Denver; 303.477.7000} is starting the celebration early with the Tuesday, Feb. 4, premiere of its Artisan Pie of the Month, the Pizza Al Pastor. Featuring crispy carnitas, pickled red onion, tomatillo salsa, queso fresca, pineapple, cilantro, and chipotle crema on a Detroit-style pizza, the Pizza Al Pastor may have you wishing every day is Pizza Day. HOPSANDPIE.COM

Murder Most Delicious: The Fort Serves Up a Night of Mystery, Food

The FortFrom 6-8:30pm on Friday, Feb. 7, The Fort {19192 CO-8, Morrison; 303.697.4771} will host “Midnight at the Masquerade,” a murder-mystery dinner event. When a tragic and unexpected death halts a glamorous masquerade ball, everyone must work together to unmask the killer. Tickets are $79 per person and include a three-course meal, one house alcoholic beverage, and a masquerade mask. THEFORT.COM

Cocktail Classes Return to Poka Lola Social Club

hot hotel dining denverPoka Lola Social Club {1850 Wazee Street, Denver; 720.460.2725} will launch is second, bimonthly cocktail class series on Saturday, Feb. 8, to help at-home mixologists learn the tricks of the trade and strengthen their cocktail creations. Guests will join Bar Lead Devin Chapnick for an afternoon of prepping, mixing, and tasting craft cocktails. Each class includes a private seating at Poka Lola’s bar, two or more drinks, and small bites from Poka Lola’s in-house chef. From noon to 2pm on Feb. 8, Poka Lola will present “Low to No ABV,” an exploration of alternative drinking. Reservations may be made via Eventbrite; the cost is $45 per person, and there are only 15 spots available. POKALOLADENVER.COM

Run for the Rosès at The Nickel’s Wine-Dinner Event

Just in time for Valentine’s Day, The Nickel {1100 14th Street, Denver; 720.889.2128} will introduce its quarterly wine-dinner series on Saturday, Feb. 8. Titled “An Evening of Reds & Rosès,” the even will take place from 6-8pm and feature an expertly paired menu with red and rosè wines. Guests will enjoy four courses from Chef de Cuisine Ian Schlegel complemented by selections from Orin Swift Cellars. Chef Schlegel and an Orin Swift sommelier will be present to speak on the pairings. Tickets are $65 per person or $115 per couple and may be purchased via Eventbrite. Hosted in The Nickel’s Wine Cellar, the event is limited to 24 guests. THENICKELDENVER.COM

Upper Crust: Pizzeria Locale Chefs Teach Traditional Neapolitan Dough-Making

Timed to coincide with National Pizza Day on Sunday, Feb. 9, Pizzeria Locale will host its popular Dough From Scratch classes at all three of its Denver locations. From 10-11:30am on Feb. 9, Pizzeria Locale chefs will teach their traditional Neapolitan dough recipe that uses only four ingredients (flour, water, yeast, and salt). Included in the class is lunch with a beer or wine, as well as a Pizzeria Locale T-shirt and a recipe card to take home. Attendees will finish the event with Pizzeria Locale’s signature Budino, a butterscotch pudding with chocolate ganache. The cost is $25 per person, and RSVPs are required as space is limited. PIZZERIALOCALE.COM

Compiled by Steve Lysaker; restaurant and bar news from the greater Denver-Boulder area may be emailed to [email protected]