the road | the food | a new direction
Larry Olmsted’s been writing a wonderful series of stories for USA TODAY called Great American Bites, where he showcases the best, most interesting regional foods and restaurants America has to offer (much like we do here at LAF!). As 2015 comes to a close, Mr. Olmsted takes a look at the best of the best: ten eateries receiving his highest, OMG!, rating. Continue reading
One of Chicago’s big deep-dish pizza specialists, Giordano’s, is planning to enter the Denver, Colorado market with a company-owned restaurant by summer of next year. A location has not yet been chosen but downtown is a likely landing spot. That first Denver restaurant will be followed by additional franchised stores. How’d they choose Denver? They judge suitability by the volume of mail-ordered frozen pizzas that get sent there! Read more here.
Denver’s Buckhorn Exchange is more than a restaurant. It’s a piece of history from the American West, founded in 1893. Bill Dutton, GM of the restaurant, says, “As great as our steak is, you can have steak as good or better in many other cities.” His point is not to denigrate his restaurant’s steaks, but to point out that you really should order Buckhorn’s exotic meats. Larry Olmsted, in his story about the Buckhorn for USA Today, agrees. He loves the place but it’s for the entire, mounted-animal-head, Buffalo-Bill-Cody-ate-here package that he is won over: “[W]ith exceptions like the prime rib and Rocky Mountain oysters, nothing was stunning (except the crazy good hot Dutch apple pie).” We’d agree, except to say we did not fall in love with the fried testicles. Every visitor to Denver should go to the Buckhorn at least once.
We’re always on the lookout for cinnamon rolls, and The Duffeyroll Cafe in Denver makes a particularly good one. Duffeyrolls have only a passing resemblance to goop-filled and icing-laden modern mega-rolls. A Duffeyroll cinnamon roll is light-textured, almost like a croissant. It’s a little crisp on the outside, and veined with just enough, but not too much, cinnamon and sugar. Continue reading
Butter, sugar, almonds, milk chocolate, salt. Can’t get much simpler than the ingredient list for Enstrom’s milk chocolate almond toffee. Those are the same ingredients that went into the batches of toffee that Chet Enstrom made decades ago for those lucky enough to be on his gift list. In 1960, he and his wife started a business around that toffee recipe in Grand Junction, Colorado. Today, the business is run by Chet’s daughter and grandchildren, and the toffee has become a legend. Continue reading
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