Denver's Best Kept Secrets/ food writing

Friday, May 20, 2011

Liks Ice Cream Parlor

Denver’s Best Kept Secrets

Liks Ice Cream Parlor

By: Amy Green

Liks is a very unique ice cream shop and a staple to Denver’s Capital hill neighborhood. This small little shop has been serving the Denver area since 1976. With a flavor selection of over 200 rotating kinds there is bound to be something everyone will like.

Unlike many other ice cream shops that have the same flavors for weeks at a time Liks changes their flavors on a daily basis, it gives the customers a sense of surprise when they walk in. On a warm summer day the line for Liks ice cream can be a block long, but it well worth the wait. Everything here is house made, from the waffle cones to the ice cream. No short cuts have been taken at all when it comes to good ice cream.

This little ice cream shop is located on the corner of 13^th and Vine Street right next to a local bar. There are only two tables to sit at inside but with a nice patio that wraps around the side of the building there is no need for a lot of seating inside. While this establishment may not be the easiest to find since it is set in the middle of a neighborhood, during the summer you will have no problems.

With many different flavors to choose from the process of finding the perfect one can be time consuming, but don’t worry just ask the counter for a taste. The Jack Daniels chocolate chip is my favorite, this rich chocolate ice cream is spiked with Jack Daniels and chocolate chips are then mixed in. If you would like to go on the fruitier side of things try the Banana chocolate chips, they start with their house made banana ice cream and load it up with chocolate chips. Also, try one of their ice cream sundae’s, your choice of what kind of ice cream which is then topped with your choice of toppings and have them put it in a waffle bowl, that just adds even more of the house made feel (Prices are unknown).

Take your friends and family and walk, run or drive to this unique Denver ice cream shop. There is more than just ice cream; it is place of fun, and enjoyment with good laughs with your favorite people.

Liks Ice Cream Parlor

Ice Cream

2039 East 13^th Ave Denver, CO 80206| (303) 321-2370| prices and hours unknown- changes based on weather| credit cards accepted | street parking

Woody's Wood-Fired Tavern

Denver’s Best Kept Secrets

Woody’s Wood-Fired Tavern

By: Amy Green

Pizza is simple right? Just simple dough, some sort of sauce and toppings galore. So why does it seem that no one can do it right? Woody’s has been doing it right since 1995. If you are looking for a great place to bring a group of friends to enjoy some great pizza, Woody’s is the perfect spot.

This local wood fired pizza restaurant is located on East Evans Avenue just past Chambers directly across an apartment complex. This large red barn like architecture is hard to miss with its large lettering there is no question what restaurant this is.

The bar is set in the middle of the restaurant, directly next to the pizza bar. Start your meal with a blue moon on tap or one of their specialty drinks such as their house margaritas. Flavors include peach, strawberry and original and a choice of on the rocks or frozen.

This establishment has the feeling of a sports bar or tavern but is also very family friendly with booths and larger tables along with bar seating. In the back room there is more high top seating and a pool table. To top it all off they have many TV screens lining the restaurant walls and one large projector screen to round out the sports bar atmosphere.

They offer many options but go for their house made pizzas. The crust serves as the foundation, the bottom perfectly crunchy and the top soft, the assortment of sauces, the marinara tastes of summer, and the cheese adds a nice finish, perfectly melted and stringy, then topped with multiple freshly sliced and diced toppings. The taste of paradise!!!

The pizza bar includes all you can eat pizza, and soup and salad bar ($8.99). The pizza bar only runs from 5pm to 9pm on a daily basis. The salad bar is full of an array vegetables, chesses and dressings all put together to create your very own master piece. Also included is their house made beer cheese soup, this thick soup is made with cream and beer and finished with lots of cheddar cheese.

They also offer selections of wings, with an assortment of sauces ranging from bbq to atomic flavored ($7.99 for 10, $14.99 for 20, $27.99 for 40). They also have a selection of burgers, the BBQ bacon burger, 1/3 pound burger cooked to your liking and topped with crispy bacon, Wisconsin cheddar and finished with sweet baby rays bbq sauce ($7.49).

If you can’t make up your mind the servers will be more than happy to give their opinions. So, grab your friends and family and head to one of the best pizza places in town. With great pizza, some good drinks and amazing company everyone is bound to leave happy and satisfied.

Woody’s Wood-Fired Tavern

Pizza

Pete's Greek Town

Denver’s Best Kept Secrets

Pete’s Greek Town

I grew up in the suburbs of Chicago and I vividly remember the great gyros I could get out there. Since I have moved to the Denver area I have been desperately looking for a place for good gyros, and I think I have found the closest to my memories of home. Pete’s restaurants have been a Denver staple since 1962. Pete’s Greek Town is the one place I have found that can bring me back to my roots.

This local restaurant is located on Colfax Avenue and with its large blue and white building it is hard to miss. The open kitchen and restaurant set up is more like a dinner, with booths and tables, and seats up at the kitchen bar, and a nice patio wrapped around the side and back of the restaurant.

With a very diverse menu that not only includes Greek food but also other sandwiches, everyone and anyone can find something they will love. The one item that can bring me back to my favorite gyros place is nothing other their gyros plate ($11.95). A warm pita bread piled high with a mix of lamb and beef that is slowly roasted on a spit, then shaved and topped with onion and sliced tomatoes. All of this is served with a choice of potatoes and vegetables, sided by Tzatiziki sauce, a thick yogurt and cucumber.

Other traditional items include Mousaka, layered eggplant, sliced potatoes and seasoned ground beef that is topped with a rich cream sauce and baked, then served with vegetables and feta cheese ($11.95). The kabobs are cubes of marinated rib-eye steak or chicken skewered with an assortment of vegetables then grilled and slathered with more Greek inspired sauce and served with rice and vegetables ($14.94).

Other choices include the California chicken sandwich, grilled chicken breasts topped with sliced avocado, crispy bacon and Swiss cheese, served on a Kaiser roll, sided by lettuce tomato and onion and a choice o French fries, coleslaw, or potato salad ($9.45). Another option is the Texas BBQ chicken, a grilled chicken breast topped with crispy bacon, cheddar cheese and slathered in BBQ sauce, served on a Kaiser roll, sided by lettuce, tomato and onion and a choice of French fries, coleslaw, or potato salad ($9.45).

For the best gyros and ones to bring me back to home without leaving Denver, Pete’s Greek town will do the job. A great late night hang out for friends and family. This is one place you must try at least once while in Denver.

Pete’s Greek Town

Mediterranean Cuisine

Chef as an Educator

By: Amy Green

What makes a chef a chef? Do chefs have the responsibilities of educating or can they be an educator? Chef Billie Kinsey seems to answer both of these questions. He is the kitchen manager and executive chef at Black Bear golf course in Parker, Colorado. He was born into a military family which had him moving around a lot. He has lived in Kansas, Texas, New York and Guam and he says it has influenced his cooking styles a lot, “I can see very clearly how regional cuisines very so much based on so many things like the weather, the ethnic or religious majorities, and the physical location like being near water or not…. It’s fun to say you know how to make something authentic and it is because of actually leaning it from the source.”

It is coming to the end of a very busy weekend and the start to a busy summer season. Chef Billie is finishing his 7^th day in row of 12 hours straight. The question of what he hates most about his job is that fact that he hates most about his job, “Hating being overwhelmed with administrative work when all you want to do is cook, and consciously knowing how bad this industry is and that I willingly support it.” So what then keeps him working in restaurants, he says it’s just to pay the bills. He is a very passionate person with everything he does, and food is one thing he will never let go. He would love to eat his way through Europe and maybe after many more years of learning maybe start teaching.

Do chefs really have the responsibility of teaching and passing on knowledge? Well many may say no and would think it is a waste of time, Chef Billie believes the basic principle of knowledge is power. He continues to learn as much as he can, and if he does not know something he will take the time to find out, He says, “No chef knows it all.” As a chef he tries to instill basic lessons for all of his employees to not only use in the restaurant but also to take into their personal lives. He wants all of his employees to walk out of his kitchen knowing basic skills like sanitation, being happy and paying attention to every detail, organization and planning, and lastly executing everything with a smile.

While many chefs and cooks start with a passion for food at a young age, Chef Billie did not gain this respect until after he attended his local votech school for culinary arts. He more or less just fell into it because he wanted to be out of school so bad, this acted as an escape for him. While sitting at his desk to finish up his paperwork for the day he recalls the one particular restaurant that opened his mind and heart to food. At the young age of 18 he started working at an Italian restaurant in Rome, New York. He describes this restaurant as a real restaurant, much different than the short order settings he had worked in before. He describes, “This is where I tasted really good cooking for the first time.” He stops for a second and continues, “It lit a fire inside me and my desire to know everything about the never ending story of cooking is what fed that fire.”

What makes a chef a chef? While everyone who works in his kitchen calls him chef, what does he really think of himself as, I think to myself. Many chefs call themselves chefs but have no clue of the basic definition of simple cooking terms let alone how to make a basic dish so how can you tell the difference. Is it a respect term or does it really hold a specific meaning? Chef Billie explains that still doesn’t want to be a chef, he wants to be an amazing cook, well seasoned and full of culinary knowledge to share with anyone who wants to learn. He continues to explain, “I have that sacred title on such a high pedestal that I sometimes wonder if I deserve it.” He sees many self proclaimed chefs who call themselves chefs but are only people running a kitchen weather they know what they are doing or not.

Chef Billie may not consider himself a chef but many would disagree. An educator, a passion and a fire for learning is what a makes a good chef. While he maybe finishing his 7^th 12 hour shifts in a row he will still continue to learn and expand his knowledge in order to teach the little things to his staff whether it is a new dish or some life lesson.

A Bust at Nationals

A Bust at Nationals

By: Amy Green

Three months of competition preparation lead to many, many, many problems that were not expected at all. With all the timed practices, knife skills practicing done, and a menu set in place we were ready to go to Charlotte, North Carolina and show everyone what a little school from Illinois could do.

With a complicated menu, no ovens and only two portable burners, not to mention everyone staring at you while you cook, this was going to be our biggest challenge yet. We stood outside the room for about an hour, all of us going over our tasks for that one hour period while I was trying to stay confident and gave everyone else something to look forward to.

Our team was called into the room and we were escorted to our station, with 10 other teams already cooking and the timer counting time down, we could feel the tension in the room and we started to get excited and nervous at the same time. We had just enough time for one more pep talk given by me and to organize ourselves. We set up our cutting boards, knives and grabed all of the products we each needed for that time period. As we were setting up we hear a second timer counts down, “10…9…8... 7…” to the start of our one hour. We looked at each other, and we knew we had each other’s back if anything happened. He continued, “3…2...1.” All of us started on our assigned tasks, one team mate started both poaching liquids on the burns, while the other two cleaned, seasoned and prepped the pears for the dessert and the scallop seafood sausage for the appetizer. Mean while I started prepping the asparagus, pealing the outer skin and cutting off the ends. My second task was to start cleaning the other components for the entrée. The timer yelled out, “15 minutes gone”.

As the timer yelled the time out, a judge came by our station and started asking us questions, this threw us off and out of the loop. The seafood sausage went in the water and took longer than expected; we had to cook off the sausage as fast as possible with only 30 minutes left. The poached pear for dessert was done along with the cayenne ganache that would be put where the core use to be. It was my turn for the burner and this is where everything went downhill. I knew we only had 20 minutes left and we were behind. I got my pan hot and started sautéing the white asparagus, I tried to rush the asparagus, then I added the red wine, but that just slowed down the cooking time. My heart started pounding and the adrenaline kicked in, there was no way to break my deep concentration. The voices in my head were silenced along with all the noise going on around me. The timer yelled out, “15 minutes left, good luck!” You could hear the room go silent while everyone watches us scramble to reduce our sauce, and get one more pan hot enough to cook the ostrich.

Time seemed to stop as I was replaying all of our timed practices in my head. I started to think to myself how could we have gotten this far behind. The pan was ready for the ostrich, the loud sizzle got everyone excited, and this was the sign that we were going to be able to get food on the plate. The dessert and appetizer were already being plated. While the ostrich was cooking, the timer called out, “10 minutes left!” I flip the ostrich over to cook the second side the pounding of my heart and stares from the audience, inspired us to work harder and faster. The ostrich was not cooking fast enough, the sauce still as much of a liquid as they come and everything was unraveling and falling apart.

“5 minutes left!” screamed the timer, I pull off the ostrich and hope that it was cooked enough, while the sauce was boiling away all we could do was to plate the asparagus, and hope the sauce would come together in time. “2 minutes left!” we all looked at each other, I started to slice the ostrich and it was still raw, with no time left we had no choice but to put it on the plate. Our hearts dropped in disappointment knowing with a seared piece of meat we would have a very little chance at placing in the top 5. The timer counted down, “10… 9…8...” we look at and sauce, and still not reduced, we tasted it and still not much black berry flavor showing through. “5… 4… 3...” I had to make a decision and with seconds left we had to put the liquid on the plate if we wanted any chance at all. “2... 1... Utensils down, walk away from your plates and start cleaning up.”

While we went home empty handed, we all walked away with many lessons learned. Organization, double checking your work, sanitation, timing and not everything will turn out perfect. This experience has brought me to where I am now.

The Pho

Un Phogettable Pho

By: Amy Green

Pho restaurants have been popping up around the Denver metro area in the recent years. No matter what town or neighborhood you are in, there is bound to be as least one pho and Vietnamese restaurants. With the rise of ethnic food restaurants wanted by the community these pho establishments have been taking over the street corners across the state.

What is pho exactly? Pho is a Vietnamese soup that is often served for a full meal. Pho soup is a flavorful beef broth with usually chicken or beef, then rice noodles is served in it. It is usually accompanied by bean sprouts, limes, Thai basil, onions, and a mixture of Hosin and chili sauce. All garnishes are served on the side so diners may add as much as they would like.

There are many different places to try, there are authentic Vietnamese, or there are the more Americanized Vietnamese establishments. So where should you go for the best pho in Denver? I have been trying to answer this question for about a month now and I feel I have found the best pho in town, but it was not easy. While there are many choices, and many are very similar there are an only hand full that actually do it right.

We will start with Pho 7. This establishment is located at the end of Havana’s Asian strip. A little set back and a little hard to find. The bright colorful sign will help you find your way. While this spot looks clean and nice from the outside and gray marble tables line the restaurant. The food is a very different story. The servers barely spoke English and could not answer any questions.

Once I was able to order, and received my food, I thought the food might help save them from a poor review. A large bowl of broth and meat was set in front of me along with another large plate filled with noodles, basil, bean sprouts, limes, onions and of course the sweet chili sauce. So the journey begins.

The broth was dark in color but lacked a lot of flavor, the basil was practically brown, and the noodles very over cooked. The onions sliced so thin I could not even taste them and of course the bean sprouts were starting to turn( $5.45 for small, $5.95 for medium, $6.45 for large). Not the most pleasant pho in the world. The best part was the meat, perfectly sliced and cooked perfect in the broth, not chewy at all. With much disappointment I left still hungry and the search continues.

Pho Fusion Asian is located just a few blocks further down on Hampden at Yosemite, across the street from a gas station and with its large red sign it is very hard to miss. This restaurant much smaller with booths and a counter to order, instead of actual service. The food is much more Americanized with menu being in all English. Less of an authentic feel but the food was much more flavorful. The employees were all very nice and helpful and recommended many different options for me. I decided to go with the steak pho. The large bowl of noodles, broth and meat were placed in front of me along with the huge plate of condiments, I was kid in a candy shop.

The broth much lighter in color but had great depth of flavor including onion, and hints of savory spices to round it out. The condiments including Thai basil, limes, bean sprouts, jalapenos, sliced onions, cilantro and their chili sauce. The vegetables all cut perfectly and fresh as they can get. The cilantro added a different taste to the dish and it was very pleasant. The meat was a little disappointing; as soon as the broth had taken it over like a hostage it became very tough. I recommend this restaurant if you like the Americanized version of a classic dish ($6.50). While this place was much better, my jounry continues to my next destination

I think I just found it! Pho 75, the best pho in town. A family owned Vietnamese restaurant located in the heart of the Havana Asian stip. Set in the back of a small shopping center on the corner of Havana and Evans. The restaurant seating is set up much like a dining hall with rows of tables and seats. The servers are very friendly and helpful. The authenticity of the menu draws in all crowds from Asian, to Caucasian, to Hispanic. After reading the menu, I decided on the rare steak although there are nine different choices for beef (small is $6.00, medium $6.75, large $7.25).

The bowl of noodles nestled in the rich beef and onion broth had finally arrived, along with a plate piled high with more noodles, bean sprouts, sliced onions, jalapenos, basil, lime and chili sauce. All topped with a mound of beef. The aromas of onion, spices and herbs fill the restaurant; the broth may be lightest in color but packs in a huge amount of flavor. The vegetables are all very fresh and cut perfectly. The meat thinly sliced and once added to the broth is cooked perfect. Very tender to the point where it just melts in your mouth. I have found the best pho in town, the most authentic, somewhere where people care about their roots and want to share it with everyone else.

My search for the best pho in town has come to a close. I encourage you take a journey though

Havana’s Asian strip and around Denver to find your favorite pho. The best broth, the best meat, the best condiments, the most authentic is what makes pho a food worth trying.

Pho 75

2050 South Havana Street

(303) 671-8899

Pho Fusion Asian

8800 E. Hampden Ave.

(303) 843-6080

www.phofusion.com

Pho 7

10009 E. Hampden Ave

(303) 752-1065

Thai Basil

Denver’s Best Kept Secrets

Thai Basil

By: Amy Green

If you are looking for a more quite and intimate setting then Thai Basil is the perfect spot for you. With an extensive menu ranging from beef to seafood, noodle dishes to more Chinese influenced dishes, everyone is bound to find an item they love.

Thai Basil is nestled between a steak house and a shopping center on Havana’s Asian strip of restaurants. The building standing tall with decorated windows, large stares leading to the doors and a bright purple sign. Once you walk in you are greeted by a host and seated at large wood tables with the stump as the legs, with large chairs, and excellent service, everyone feels like royalty. The bar sits in the back of the restaurant with lots of seating. The wine list is very extensive to pair with any meal. They also have many signature drinks like the Thai Sunrise with white rum, pineapple vodka, blue Curacao and orange juice ($7.00), and the Thai Basil Volcano, a great balance of Malibu Rum, Dark Rum, Orange Juice and Pineapple juice is big enough to share with a friend ($12.00).

With many specials sure to meet anyone’s budget and a menu to please everyone’s palate, Thai Basil has it all. They have $2.00 Blue Moon, Fat Tire and other beers all day every day, and a three course meal for $9.99 as their dinner special on a daily basis.

The appetizers range from Satay chicken, marinated strips of chicken grilled and served with a Thai Peanut sauce ($4.95), to lemongrass Mussels, stir fried in a citrus lemongrass sauce ($7.95). And if you cannot decide there is the Appetizer Sampler that feeds two people, and an eggroll, crab cheese wanton, Vietnamese egg roll, hot wing and satay chicken ($8.95).

If you decide to do the three course meal you get a choice of wonton soup, hot and sour soup or salad. The salad is basic iceberg lettuce, carrots and some cabbage topped with a sweet peanut dressing. The wonton soup is a great pork filled dumpling in a very rich well rounded broth. There are multiple choices for entrees, both hot and mild. The royal chicken is a stir fry of succulent chicken, mushrooms, water chestnuts, carrots and fresh bell peppers, tossed with a sweet soy sauce and topped with cashews to add that final nutty crunch element and served with steamed rice (normally $8.95 for dinner and $6.50 for lunch). There is also the Sesame chicken, pieces of chicken breasts dipped in a tempura like batter and fried, tossed with a spicy honey sauce and finished with sesame seeds and served with steamed rice (normally $8.95 for dinner and $6.50 for lunch). A great balance of sweet and spicy, crunchy and juicy sends your mouth on a vacation to Asia.

There are many other options for beef lovers and seafood lovers. The Tequila Lime Beef, strips of beef marinated with tequila and lime, grilled and served over steamed vegetables or the Satay Beef, sliced beef marinated and stir fried with onions and tossed with their Thai peanut sauce ($9.25 for dinner and $6.75 for lunch).

There are also choices for noodle bowls, all contain rice noodles, lettuce, bean sprouts, mint and peanuts and served with a chili-lime sauce, with your choice of chicken, beef, pork or tofu( $7.95 for dinner and $6.75 for lunch) or shrimp or a combination ($8.95 for dinner and $7.50 for lunch).

While the dessert menu is limited it includes a great tiramisu. This dessert is a layered cheese cake style, with layers of a thick mascarpone cheese mixture and espresso soaked lady fingers and topped with coco powder (price unknown).

If you are looking for a great American Thai fusion restaurant, navigate your way down Havana’s Asian strip to Thai basil, a great place to try new food with great company.

Thai Basil

American Thai Fusion

22710 South Havana St, Aurora, CO 80014; (303)369-8889; Dinner $8.95-$12.50 and lunch $6.50-$7.75 for entrees; Hours: Monday-Thursday 11am-10pm, Friday 11am-10:30pm, Saturday 12pm-10:30 pm and Sunday 12pm-10pm, lunch hours are open until 3 pm; all major credit cards accepted; small parking lot and there are multiple locations across the Denver metro area, some with parking lots and others without.