Archive for the ‘Restaurants’ Category
When I entered Corridor 44 in Denver for dinner I thought it was clear from the narrow
shape why corridor is part of the name. But I couldn’t figure out 44. Perhaps it’s the num-
ber of different types of champagne bottles lining one wall, or maybe it’s the many differ-
ent cocktails, featuring the bubbly, included in the drinks menu. Possibly, simply it’s the
owner’s favorite number. As it turns out, it’s the length (in feet) of the narrow hallway con-
necting the front of the restaurant to the private dining room in back. This mini-mystery
was but a slight distraction to an otherwise lovely meal.
Nonetheless, it seems people go to Corridor 44 for the creative alcoholic beverages as much
as for the food – at least this is the case earlier in the evening. As night progresses, the drink-
ing crowd completely takes over. This might explain the discrepancy in size between the ex-
tensive drinks menu and the diminutive list of dinner options. Beverage offerings range from
the sublime “Raspberry Truffle” (made with raspberry vodka, Godiva chocolate liqueur and
champagne) to the dignified “Tranquility” (made with blue curacao, amaretto and champagne).
The menu is more straightforward: Steamed Halibut, Roasted Chicken, Seared Scallops. All
were well-prepared, but the surprise dish of the evening was the succulent, flavorful chicken
with garlic mashed potatoes. I rarely order chicken; it’s too easy to prepare well at home. Some-
how I made the wrong call, so I had to settle for a few bites – some offered, some stolen.
Corridor 44
Three-and-a-half Plates
1433 Larimer Square, Denver, CO
Small plates don’t mean little flavor; and a tapa here a tapa there while din-
ing at Nosh make it impossible to leave hungry. In fact, it’s easy to eat dish
after dish, just because they’re smaller portions and served separately. It’s
also possible my husband and I simply over-ordered.
To start, we selected the tempura Calamari served with tart, spicy dipping
sauce. The menu changes frequently at Nosh, but I was glad to see a long-
standing favorite still available: Roasted Cauliflower with caramelized onions
and cashews, enhanced with fresh basil. We also had the Nosh Burger, Fried
Chicken with Waffle, Housemade Potato Chips, and dessert – I’ll come back
to that.
We overheard our server describe the fried chicken and waffle as a “breakfast-
for-dinner kind of thing,” and then add, “And guys seem to like it more than
women.” Hah! It’s nothing like breakfast, especially since the syrup drizzled
around the plate was flavored with smoked Serrano. As for it being a guy thing,
I’m amazed at sexism in women. I thoroughly enjoyed the combination of an
airy Belgium Waffle with a crispy fried chicken; the honey butter was overkill
though. The burger is a slider on steroids served with wisps of fried onions on
a bun made in-house.
Desserts are exceptionally small: think shot glasses with baby spoons. This is
good and bad. It’s bad because it makes Chocolate Pot de Crème, Crème Brulee,
and Chocolate Chip Cookie Dough Pop seem like controlled substances, and
good because we’d already over-eaten.
“Nosh”
Four-and-a-half Plates
121 S. Tejon St.
Colorado Springs, CO
Rather than write individual reviews of the places we ate on our recent trip
to San Francisco, I decided to just share some brief impressions.
Our hotel was close to Japantown, so that’s where we went for a late dinner. We
found a Japanese Barbecue restaurant across from a small ramen house. The lat-
ter had a crowd lingering at the door. We noticed very few people at the barbecue
place. I thought the line at Suzu, the noodle shop, said something we needed to
discover for ourselves. Suzu makes three types of noodles: ramen; udon; and soba.
I ordered ramen with cilantro, which came in a large bowl deep enough for me to
put my face into. This was a good thing since it made it easier to slurp the long, silky
noodles soaking in a seasoned broth. Scallions, bamboo shoots, cilantro, of course,
and thinly sliced pieces of pork were mixed with the ramen. It was comforting, filling,
and the wait was surprisingly short.
1825 Post St.
Bambino’s Ristorante, located in the Haight, is small with an attentive but unob-
trusive staff offering a range of traditional Italian dishes. Although I suspect the food
can stand on its own to create a perfect dining experience, I think the dining party
also played a huge role in the meal’s success. My husband and I enjoyed asking our son
and niece about life in San Francisco. In their mid-20s, they embrace their experiences
and opportunities with humor and appreciation. Yes, my Angel Hair Pasta with arti-
hoke hearts, tomatoes, pepper flakes and shrimp was delectable. We shared tiramisu
and crème brulee for dessert. On the heels of an appetizer of perfectly fried calamari,
the pasta, bread, and wine, they were excessive – but enjoyable. Yet, I think the laugh-
ter, the conversation, and the ambiance of the restaurant contributed to a completely
pleasurable evening.
945 Cole St.
The Ferry Building Marketplace is a tourist mecca with good reason. It features a vari-
ety of shops with a range of fresh ingredients and locally-sourced products; and it has
several good restaurants. Since it was midday we opted for Gott’s Roadside. Given its
location, it obviously wasn’t roadside – that’s reserved for the Napa and St. Helena sites.
The menus are the same though. Gott’s started as a walk-up burger joint, but has evolv-
ed into an upscale gourmet dining establishment with fresh ingredients as a driving force.
Food is ordered at the counter, wrapped in paper and served in plastic baskets, but that’s
where the ties to the past end. I had blackened shrimp tacos with avocado, creamy cole slaw,
peppers and sour cream. The thick strawberry milkshake had bits of fruit and lots of
flavor. What a treat!
1 Ferry Building, Space 6
One possible way to avoid the wait for a table at Burma Superstar might be to
show up as soon as the doors open at 11:30 a.m. Otherwise, be sure to bring some
patience along with your appetite because this ultra-popular eatery in San Francisco’s
Inner Richmond neighborhood attracts quite a crowd throughout the day. Nonethe-
less, the food is worth every minute spent in anticipation.
Although I am unfamiliar with Burmese food, it’s still easy to appreciate fresh,
distinctive flavors – and equally effortless to take some cues from other diners
and the wait staff. We started with the Vegetarian Samusa Soup, which boasts a
creamy base with a hint of cumin and is full of an unusual but remarkably well-
matched combination of ingredients including samusas, cabbage, onions, and lentils.
Our graduate student son insisted we dine at Burma Superstar during our week-
end visit. He suggested we order a noodle dish and mango beef. However, it turns
out the latter is a seasonal dish, so it wasn’t available. Instead our server recom-
mended Steak Kabat, a medium-spicy blend of tender pieces of beef, tomatoes, onions,
peppers, and mint. He stressed that it was not overly-spiced; apparently the super-
spiced dish is the Chili Lamb. “The chef cannot even make this medium,” he said. The
Kebat was fiery enough. A cool complement was the Nan Pia Dok, coconut curry chicken
with flour noodles.
The small restaurant itself is rather nondescript, which is fine since the focus is so
clearly on the food and service.
Burma Superstar
Four Stars
309 Clement St.
San Francisco, CA
Any place that goes by the name Hell’s Kitchen must be pretty confident that its
food is actually divine. At Ruffrano’s Hell’s Kitchen Pizza that doesn’t mean
the place is heavenly. In fact, far from it, but the pizza is, well, damned close.
Attitude is everything and the guys (I haven’t seen any women) stretching the
dough and taking the orders are no-nonsense whadda-ya-want pizza pie poten-
tates. Sometimes the pizzas are ready when expected, and other times they’re
not. You wanna make a deal out of it, go somewhere else. This isn’t something
I’ve seen or heard, it’s just a feeling; I’ve never left without my pizza though.
The crust is firm without being a brick, and thin without taking the shape of my
hand as I ate. The best thing about it is the sauce that graces the top. Thick and
full of intense tomato flavor, I almost wanted to pour it over a bowl of pasta.
Almost. The sauce with the crust and smoky mozzarella cheese is the food of
quasi- angels. We ordered Grandma’s Pie Bake, which is described as a “reverse
pan bake,” but no one explained what that means. The rectangular-shaped pizza
is simplicity at its best: sauce, cheese and basil. It’s too hearty to be a Margherita.
The only problem was charred corners. The Four Cheese White Pizza with ricotta,
mozzarella, provolone and parmesan is decadently gooey.
I recommend take-out. The surly staff may make you feel like hell, but the pizza
doesn’t.
Three-and-a-half plates
Ruffrano’s Hell’s Kitchen Pizza
9 Ruxton Ave.
Manitou Springs, CO
For some reason quality isn’t the only thing I associate with price, it’s also ambiance.
So I was surprised by the tony Famous Steak House where red meat reigns amid
a stylish but noisy dining room.
My friends and I had been anxious to try The Famous, and Restaurant Week literal-
ly afforded us the perfect opportunity. For $50 per couple, choices included the Caesar
salad or iceberg wedge with blue cheese; filet, ribeye or salmon; and cheesecake or
chocolate torte. The regular price of the filet is $38, so this was quite the deal.
The place was packed, which was most obvious from the sound level. I would not
choose this restaurant for a romantic evening. Although I did see a couple enjoying
their evening together – based on their proximity to one another in their circular
leather booth. I tried not stare, but since we were seated facing them, in a similar
booth, they were in my direct line of vision.
The iceberg wedge was almost a meal in itself. This, our server said, is a perfect salad
for blue cheese lovers; it was. Three of us ordered the filet and we all agreed it was
cooked very well but wasn’t fork-tender. Our odd-man-out ordered the ribeye and
was disappointed because it lacked the heartiness he associates with the cut.
The creamy cheesecake was perfect to end the meal, but we had to walk down the
street to a wine bar afterward to be able to hear each other talk.
The Famous Steak House
Three Plates
31 N. Tejon
Colorado Springs, CO
Amanda’s Fonda has been our neighborhood Mexican restaurant for years.
I’ve always enjoyed walking the five blocks from my house to the popular
eatery. Although my neighborhood hasn’t changed, Amanda’s has – and
not necessarily for the best.
The margaritas are still very good, and worth the walk – which makes it easy
to have more than one. Although the service remains attentive and friend-
ly, a recent visit proved disappointing when it came to the actual reason for
dining: food. Chips and salsa were just okay, not exceptional. Orders arriv-
ed a little too quickly, and without the blazing hot-plate warning. The food
was warm, but not even close to sizzling. In the past, the chicken and mole
entree featured chicken cooked in the spicy, chocolate sauce. Now, the mole
is simply poured over the top of two chicken breasts and garnished with ses-
ame seeds. There was not enough sauce to hide the dry texture of the other-
wise flavorless poultry. The standard rice and beans were the best thing on
the dish.
My husband’s colorful combination enchilada plate had easy to swallow fla-
vors, but offered nothing that really wowed us. Nonetheless, he barely left
any trace of its existence.
Our server explained to the group next to us that Amanda’s is no longer
family-owned. Instead, a local businessman has taken over but, she said,
he has left everything intact. I can only hope this was just an off night
for the food, and that the margaritas will continue to be tangy, refreshing
and strong.
Amanda’s Fonda
Three plates
3625 W. Colorado Ave.
Colorado Springs, CO
Before I finished eating, I wondered if Five Plates were appropriate for a
burger joint. The truth is Bingo Burger scored big on everything from food
to service, from mostly locally-sourced ingredients to the casual atmosphere,
but especially the food. Ultimately, I found two problems: it’s about 50 miles
from my doorstep and it’s pricey.
This is a colorfully decorated, upscale burger bastion. As soon as we entered,
my friend and I were greeted with a warm hello and admonished to take our
time ordering, but we weren’t to hesitate if we had any questions. And, by
the way, the ultra-friendly counterperson said, the milkshake flavor of the
day was banana chocolate. Ultimately, we were walked through the process:
pick a burger; we each opted for the namesake Bingo Burger, made with pueblo
chilies. Next was whether it should be “pink or not pink.” The usual accouter-
ments were available, as were other options ranging from different cheeses to
caramelized onions from fried egg to guacamole (and more). Thankfully, there
was no variation for the bun, which complemented rather than overwhelmed.
To have missed it would have shortchanged the burger.
Ordering the milkshake was a no brainer; banana chocolate is a hard-to-resist
combination, and it didn’t disappoint. This was thick, creamy and dense with
flavor. It, the shared side of hand-cut sweet potato fries served with tangy,
smoky curry ketchup, and the burgers made for a complete, delicious dining
experience – about $25 for two (including the shake we shared).
Bingo Burger
Four and half Plates
101 Central Plaza
Pueblo, CO
(Closed Sundays)
When restaurant kitchens are open for all to see, it’s kind of important for the
cooks not to be distracted. A late lunch at McGill’s at Crested Butte took
a little longer than necessary, and we could see why: the chef was on the phone
– a very long time; even though ours was the only order, he was slow ending
the call.
McGill’s is more diner than restaurant, with more grill than kitchen. Plus, the
guy preparing our food was probably more line cook than chef. Still, he was the
one putting things together. When the plates finally arrived, we agreed it was
tasty, but would have been much better if served sooner.
The bread was fresh, but it wasn’t like the cook was waiting for it to finish
baking so he could place all of the accouterments atop it. Nor did it look
like he mashed avocados for the freshest possible guacamole. The bottom line
is that he talked at length instead of grilling.
Nonetheless, this was not a standard sandwich; it was a Grilled Chicken
Cobb Sandwich. It combined all the elements of a Cobb Salad (sans diced
turkey and hardboiled egg) between two slices of ciabatta. The result, except
for the tardiness, was a treat. Bacon, blue cheese, avocado in the form of guac,
and tomatoes made for a twist on the original concept of the traditional salad
and its reincarnation as a sandwich.
Maybe the secret to eating at McGill’s is to phone in the order.
Three Plates (Barely)
McGill’s at Crested Butte
228 Elk Ave.,
Crested Butte, CO
A look at fast food establishments I’ve frequented through the years
doesn’t just show where I’ve eaten, but also explains certain points
in my life – usually involving my kids, and/or a younger me. Match
column A with column B:
1. Taco Bell a. Parent of college-age children
2. McDonald’s b. Parent of preteen kids
3. Subway c. Life before kids
4. Local burger joints d. Parent with no kids at home
5. Panera Bread e. High school kid (before Chipotle)
6. Chipotle f. Parent of young children
I’m not proud to confess some of this. On the other hand, many of
these places are rites of passage. Right now I’m at d – a perfect
match for Panera Bread. It’s quick, consistent (in a positive way),
and the menu changes often.
Recently, the vegetable soup was a perfect way to rebuff the cold,
finally-winter day. Full of vegies, pasta and augmented in flavor by
a dollop of pesto that was quickly absorbed by the hot tomato-base.
I added a superfluous and unimaginative salad. It was my own fault
for ordering a basic mix of greens dressed with bland vinaigrette.
Panera has numerous salads that are well-above average (like the
Fuji Apple). I was uninspired when ordering and my taste buds bore
the brunt of that decision. Thankfully, the accompanying baguette
had a hard chewy crust; its inside was soft and airy.
The way I match the columns is 1 e; 2 f; 3 b; 4 c; 5 d; and 6 a.
Panera Bread
Three Plates
1845 Briargate Parkway
Colorado Springs, CO
(Panera Bread is located in most cities across the country)
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