Get ready for some tasty news this week. We’re talking about a chef who went out of his way to learn to make amazing bao, a food truck that’s creating a lot of buzz on the internet, the announcement of a pop-up-turned-permanent, and more.
Also, you may have noticed a shift in the title and layout, but you can expect the same restaurant, bar, and chef intel, as well as new menu items in this iteration. Have a tip? Send us a note via Instagram or by emailing info@diningout.com.
Machetes Gourmet Mexican Makes Popular Influencer’s List
Recently Machetes Gourmet Mexican food truck in Denver was showcased by Jordan Howlett, aka Jordan the Stallion on social media. Howlett, who has almost 20 million followers and is known for throwing his glasses every time he loves or is wowed by something, visited the truck to try the giant quesadillas.
Though he doesn’t name the truck, only that it is in Colorado, fans quickly took to the comments to share that the food came from Machetes Gourmet Mexican. And for those who want to try it themselves, the food truck is located at 12050 E. 47th Ave.
Tequilería Alteño Will Stay in Cherry Creek
In totally expected news, Fonda Fina Hospitality has decided to make Tequilería Alteño a permanent resident at 233 Clayton St., inside the Clayton Hotel & Members Club. The once pop-up took over the Mar Bella Wine Bar spot early this summer. Now, it’s officially taking over.
“After a really rewarding summer, it feels right to permanently change Mar Bella Wine Bar into Tequilería Alteño,” said chef and owner Johnny Curiel, in a press statement. “Thank you for all the support and understanding! More to come soon.”
The space has closed for the time being so the team can make renovations. But come early 2027, you can expect all the goodness to continue.
Chef Ken Wan Studies Bao Making
Last month chef Ken Wan, co-owner of MAKfam, went to Rubato HK Café in Massachusetts to learn the art of bao dough from chef Laurence Louie. Wan, and his wife and fellow co-owner Doris Yuen, knew Louie from their days in New York City. The chefs spent two weeks working together in the Rubato kitchen, and now, Wan is bringing new skills back to MAKfam.
One thing he crafted was bolo bao dough, which is often used in Cantonese bakeries as hot dog buns and coconut cream buns. Wan said he is working on the CHDB, or Costco Hot Dog Bao, a nod to his childhood of scoring Costco hot dogs when his mom went shopping. The chef also learned to make Chinese braised brisket stew, and we can’t wait to sample it.
Also in MAKfam news, the restaurant is launching delivery. So now you can get the amazing Mala Wings and Sizzling Spicy Noodles straight to your door if you’re in a 10 mile radius, which is pretty far.
Madeline Offers New Fall Pasta Dishes
At the newly Michelin-recommended Madeline, chef Quincy Cherrett has added two new pasta dishes to the menu. First up, Kabocha Squash Agnolotti, which comes with hazelnut cream sauce, toasted hazelnuts, shaved Parmigiano Reggiano, 15-year-old balsamic, and fried sage. There’s also the Beef bolognese, finished with Parmigiano Reggiano and fresh nutmeg. Reservations available here.
Fall Hits Molotov Kitschen + Cocktails
Now on the seasonal menu at chef Bo Porytko Molotov Kitschen + Cocktails you can find Black Sesame Rye Toast with whipped salo, red currant coulis, and black pepper. Also debuting, the Rye Madeline with coriander-laced labneh mousse, mandarin caramel, and cacao nib halvah.
Little Man Teaches Ice Cream Making
The Little Man Factory on West Colfax is now booking Friday and Saturday ice cream making classes, which begin October 23 and go through February 27, 2027. In two hours, from 6 to 8 p.m., you can pick mix-ins for the batched base (listed in the Eventbrite event title).
Each 16-person class runs $125 per head, and includes a guided tour of the factory, light snacks, a scoop of ice cream, and 1.5 gallons of your creation to take home. Reserve here.
The PZA Denver is Switching to Sandwiches
Though The PZA makes some of the best pizza in town, owner Jake Rothey is switching to sandwiches for the time being. It’s not, as some may think, because the pizza business is down. Moreover, Rothey got in an accident and broke his right shoulder. The pizza-tossing shoulder. So right now as he heals he is pivoting to what he can do left-handed. We’ll be taking a deeper dive soon, but for now, enter S’wich.
