More than just Survival

            My love and passion for all things food did not fully develop until my late teenage years, early twenties. I had plenty of home cooked meals growing up, but I was not really a part of the process except for eating the food. Living in Chicago provided me with many opportunities to indulge in exquisite and diverse cuisines, but as a kid I was not all that adventurous and my palate was unrefined. It wasn’t that I did not enjoy the taste of food or get excited to eat, but it was just eating, something that had to be done. It was not until I was eighteen years old that my perspective on food changed along with my palate.

            I took my first position in a restaurant shortly after my eighteenth birthday. It was at an Outback steakhouse in Skokie, a suburb of Chicago. My mother and I had been weekly regulars at this Outback for a few years, something I looked forward to every week. Those few years were the first time in my life that I remember getting really excited about food and it didn’t stop there. I went to visit my dad in Las Vegas and he loved to cook. While visiting with him he made a lemon chicken recipe from New York cities famed Rao’s Bar & Grill one night. It was the most amazing chicken I had never had. The flavor was crisp and bright, invading my palate in the most pleasant way. The combination of working in a restaurant and this one delicious dish changed my perspective on all things food forever.

            I suddenly became interested in learning how to cook. I started out with a simple concept: pasta and already made sauce with my own addition of seasonings. This was a perfect start for me as I then began to evaluate what ingredients I could combine that would taste good together; items like sun-dried tomatoes, chicken, artichokes, pine nuts, and broccoli with olive oil. I began toying with meals that came from either a can or a box and learned how I could alter their flavors to make it my own and from there I started looking up recipes and trying my hand at homemade food. I found that I could actually cook fairly well and my food always tasted fantastic! While I was experimenting in the kitchen I continued to work in the service industry.

            It did not take me very long to recognize the way people acted while dining out. More often than not everyone was happy; happy when they walked in the door, happy while they dined in the restaurant, and happy when they left. I started realizing that there is more to eating than just the act of surviving. There are memories, new adventures, get-together’s with family or friends, celebrations, and traditions. These aspects of food have been around since the very beginning of time, something that has been ingrained in humanity for thousands of years. I found I had a unique opportunity to help provide these great experiences to the masses and my passion for hospitality unfolded. I wanted to take advantage of every opportunity to bring enjoyment to people’s lives as it brought about a great amount to my own.

            I realized that I had a gift, not to mention plenty of experience, and passion for the hospitality industry and decided to dedicate myself to building a career in this field. I thought the only thing missing was a college education and started to research what schooling options were out there. I did not want to be a chef; I love to cook, but on a personal level for a few people is more my style. I soon found schools all over the world that offered programs for not just cooking but also hospitality management among others. I decided I wanted to live in Colorado and it just so happened that there was a Johnson & Wales University in Denver. I am blessed to have the opportunity to develop my passions into skills and knowledge that will help me provide enjoyment to all and love what I do at the same time! 

The Kitchen Mistress

I had a wonderful opportunity to sit down with Virginia Davis, owner of The Kitchen Mistress, and discuss everything from Colorado to cooking, trends and challenges, to what advice she has for inspiring chefs.

Virginia, you have lived a number of places all over the world, what inspired you to live in Colorado?

Actually, unfortunately... I probably wouldn't have come out to Colorado if it hadn't been for a boy that I had followed out here, but once I did, I knew that this place was home for me. I lived in a small mountain town when I first moved to Colorado. I think the thing that really resonated for me was immigrating to America from Russia in the late eighties. It was a process. We had to take a train through Poland, stop in Austria for two months, and then on to Italy where we stayed a significant amount more time. When we stopped in Austria it was at this little ski town, it was off season so we were pretty much the only ones there; and when I moved to Colorado it was at this little off season ski town… there was something very nostalgic about it.

Colorado was known for microbreweries before microbreweries were a national topic, why do you think there has been a recent switch to “classic hand-crafted cocktails” here in Denver?

Well I think a part of it’s just demographically speaking, people are flocking to a cool town where things are happening. Denver’s finally starting to get its name on the map as far as the foodie scene and with that comes a certain measure of mixology. I think Colorado innately has this appreciation for homegrown anything; we have so much beautiful farm space in Colorado that it is providing an opportunity to supply the restaurants with seasonal fruits and vegetables, making Colorado a farm to table state. I think drinks are on the tail end of that booming industry. Why can’t the cocktail and the craft brewery industry have that same sort of appreciation from things being handmade or hand-crafted, seasonal and local?

What influenced you to be a chef and where did you learn to cook?

Interestingly enough it was getting told that I couldn't be one. The boy I followed to Colorado told me by his words and actions that I didn't belong in a kitchen. He made it very difficult for me to thrive and flourish in that space and in that capacity; he always down played my talents, efforts, and ideas. Later down the road I ended up dating an executive chef of a restaurant and he did the same thing to me too, telling me to stay out of the kitchen. I was so compelled by the male driven, oriented approach to the industry that I responded with, you just wait and see. I put myself in any and every situation where I could learn just by working. Starting at prep cook and working myself up the line, I finally got to a place where I was like, I got this! I can do this on my own and I can teach myself what I feel I need to learn. It was not just from working in a restaurant; it also came from watching shows on television and YouTube, reading magazines and books and then practicing.

Can you tell me who and what exactly The Kitchen Mistress is?

Originally the concept of The Kitchen Mistress came from the idea that I’m the other woman in the kitchen. There may be a mother and wife in the picture, but maybe she is a little too busy and doesn't have time to cook. The idea was almost like that of rent-a-husband, but I had no idea it was such a big industry. To describe The Kitchen Mistress in so many words: she is sassy, smart, funny, goofy, educated, passionate, and hard-working.

When did you decide to begin this business venture?

I started The Kitchen Mistress in 2008 when the recession began. I wanted to change the way people looked at food. It was a rainy day, I was sitting at home and I told my husband this is what I wanted to do. He told me that I could quit my job once I got my first 3 clients. Shortly after I got my first client I told my employer goodbye.

Why was it important to you to bring people a passion for cooking and consciousness of their food?

It was pretty apparent that we as a people don’t really think about what we’re eating. We do crazy things like eat in our car and eat on the run. Food is more than eating to survive; it is love and holds memories. I took a Julie Child old school approach to it, make it be food! I think people don’t realize the negative impact food can have on their bodies when it’s not prepared with love and admiration. The one guy I dated who wanted to keep me out of the kitchen made my food with such negativity I couldn't actually eat it; I literally would have physical pain from consuming food prepared with so much resentment and hate.

Starting your own business is a challenge, what specific challenges did you face and how did you overcome them?

One of the biggest challenges I faced were the ones that I made up for myself. Marketing and personal branding are definitely something to speak of. Skill and confidence go a long way, but you have to have some sort of business savviness and support from your community. At first I did a lot of free events and gave things away to market myself. I kept the price low for a while until the business grew, I had to accept the fact that there are going to be people out there that cannot afford what I do and people that will not be pleased by what I do. It’s all about perspective. I am still learning and very humbled by it all.

You've seen a number of trends come and go over the years, how have previous and current trends affected your client’s choices from home? How does it affect The Kitchen Mistress?

If Dr. Oz talks about kale, everyone suddenly has a hard on for kale. Some people just don’t care, but I think most of what is in or out is well received from home. It greatly influences me as The Kitchen Mistress because the trends happening right now influence my farmers, my markets, and my producers, therefore changing the whole spectrum.

What advice would you give to someone looking to start their own business?

Perseverance. You have to be able to see the vision and also be able to follow it through. You have to be capable of making your dreams turn into goals, goals into realities. No matter what challenges you face, if it’s truly your dream, you must stick it out. I had to have side jobs at times over the years, but that didn't mean that I was not, or am not successful. I did what I needed to do to get to my end result.

Is there anything else you would like to add?

I want to encourage more women to cook and to not be kicked out of the kitchen. Cooking for many years has been a male driven industry, but we can change that, we ARE equals. Follow your passion whatever that may be, even when it changes; we only get this one life so even when you hit roadblocks, they are just little lessons that lead us to what we’re meant to do. For me, to be able to cook for people is one of the ways I can show them love. Feeding people is an immense gift, especially when they really, really like it.

Tres Taquerias

            If there is one thing I am always in the mood to eat, it is definitely tacos. As a child I grew up on the second floor of a two story apartment in Chicago. Our landlords lived in the apartment downstairs and were from Durango, Mexico. I was fortunate to enjoy a number of absolutely delicious home cooked, authentic Mexican dishes. I was looking to revisit my childhood memories and find a taste of home, so I ventured out in search of a taco to take me back to that little kitchen in Chicago. I invited my friend Alex and we started at a place on Colfax in Aurora.

            Tacos y Salsas is a tiny restaurant that seats around twenty people. They have authentic décor with very colorful custom made chairs and tables depicting sights you would see in Mexico. I went to the counter and ordered two tacos, asada and barbacoa ($1.75 each), and a coke ($2.75). It only took a few minutes for our tacos to come out and the aroma immediately filled my nostrils with childhood memories. The tacos arrive bare; there is a salsa bar with a variety of items for you to dress up your meal. Tacos y Salsas has a wonderful pico de gallo with fresh cut tomatoes, onion, jalapeno, and cilantro that is a must have. I chose the pico along with extra cilantro, lime, and their verde (green) salsa.

            I started with the barbacoa, assembled my toppings and took a bite. The flavors rippled across my palate like a droplet of water hitting the calm surface of a lake. Each ripple was a new flavor spreading from taste bud to taste bud. The first ripple was of savory barbacoa with mild hints of cumin and chipotle, followed by the taste of a fresh garden from the chopped tomatoes, onion, and cilantro. Finally, the longer lasting ripple of spicy, fresh jalapeno seared pleasantly into the sides of my tongue. I then dressed up my asada taco the same way and took a bite. Immediately I was transported back to the little kitchen where I fell in love with tacos. The asada was seasoned perfectly and the same ripples fell upon my tongue with fond memories taking hold of each bite. I let the tacos and memories settle in my stomach as I paid my bill and got ready for our next stop, Taco Mex. 

            Taco Mex is a Mexican restaurant on Colfax in Denver. They are a popular late night stop on the weekends as they are open until 4 a.m. The interior is similar to most fast food restaurants with plastic booths, tables, and chairs and could seat around 40 people. I ordered an asada taco again and a chorizo taco ($1.25 each) since they did not have barbacoa. Taco Mex also had a salsa bar, but this one did not have as many choices as Tacos y Salsas so I just grabbed lime and a cilantro salsa-like sauce (it wasn’t spicy at all). My asada and chorizo tacos were noticeably smaller, but also $0.50 cheaper. I started with the asada and was blown away by the intense flavor.

Although it was a smaller taco, it packed a lot of flavor. I didn’t have pico de gallo and other items to make it a multi-dimensional flavor, but none the less, it was delicious. I went on to my chorizo taco, it was a fiery red color and I expected it to pack a punch. I took my first bite and was surprised to find it wasn’t as

spicy as the color led me to believe. It was fairly greasy and with each bite, grease dripped out the end of my taco and all over my fingers. Chorizo is one of those meats that produce a lot of grease, but it’s worth the mess. I licked my fingers clean and let the food settle in my stomach. Now it was time for our last stop, Pinche Taqueria.

Pinche Taqueria is a modern Mexican restaurant on York St. right off of Colfax. It was happy hour and I was looking forward to a margarita to help me get my last round of tacos down. Neither Tacos y Salsa nor Taco Mex serves alcohol so I was ready for a drink! Inside the restaurant there was enough seating for around 40 people between tables, the bar, and a long high top table. It was very loud inside so we opted for a table on the patio. They have a happy hour menu with drinks and food, a drink menu, and a menu that you write on with a dry erase marker to order from. First things first, I ordered their house margarita with salt ($4 during happy hour). It is a coin style margarita made with fresh squeezed lime juice rather than using sour

mix.

I then ordered three tacos: queso a la plancha ($2.95), an asada taco ($3.50), and a barbacoa taco ($3.50). The tacos came out family style on one plate and they were dressed to the gills with ingredients. I went straight away for the barbacoa taco that was brimming to the edge with beef, salsa, and sour cream. I managed to get my mouth around it and was hit with the punch of fresh jalapenos, savory beef, and cool refreshing sour cream. Next I went for the asada piled high with beef, avocado (spread), onion, cilantro, and cotija cheese. It was fantastic! The cotija cheese and avocado were a great addition to the citrus marinated asada. I took a deep breath as I mustered up the courage to eat my seventh taco of the day. The queso a la plancha had grilled cotija cheese with avocado (spread) and a tomatillo salsa. The taco was nice and light with well-rounded creamy flavors to finish.

My quest for childhood memories and delicious tacos was a great success! Each restaurant carved their own new memory in my head and provided a different experience. Tacos y Salsas really brought back my childhood memories, so if you are looking for that authentic experience and flavor give them a try. Taco Mex did not bring back memories, but was very good, I recommend them for after you’ve had a few drinks and could use some food to soak up the booze. Pinche Taqueria provided a lot of value on the dollar with tacos brimming with ingredients and as much flavor to boot. They serve alcohol and could be your one stop shop to have some drinks and then food without needing to stop on your way home. No matter which place you decide to try, you won’t be disappointed!

	Tacos y Salsas 9103 E Colfax 303-367-1046 Monday-Thurs: 8am-10pm Friday-Saturday: 8am-1am Sunday: 10am-10pm Parking lot & street parking Cash, MC & Visa No reservations Taco Mex 7840 E Colfax 303-394-7555 Sun-Thurs: 8am-11:30pm Fri-Sat: 8am-4am Parking lot & street parking Cash, MC & Visa No reservations Pinche Taqueria 1514 York St 720-475-1337 Monday: 3pm-10pm Tue-Sat: 11am-10pm Sun: 11am-9pm Brunch Sat & Sun Street parking Cash & Credit Cards No reservations

 

Jelly Cafe

     Breakfast is the most important meal of the day; therefore, it is equally important for a breakfast restaurant to provide you with a great start to your day. That was exactly what I was looking for when my girlfriend Christy, my dad John and I walked into my favorite local breakfast eatery in Denver... Jelly. It was a Friday morning around 11 a.m. so I wasn't expecting to be seated within ten minutes, and would you have it, we were! I was so happy to be seated so quickly after arriving as I was quite hungry and severely wanted a cup of coffee. I hadn't gotten my caffeine fix yet that morning.
     After a few minutes we were greeted by our server who didn't offer his name. Christy ordered an elf size (16 oz.) iced Bhakti chai ($3.55), John ordered an elf size cappuccino ($3.35), and I ordered an elf size cafe au lait non-fat ($2.95). I have been to Jelly a number of times but my companions had never eaten there before. I was very excited to introduce them to the delicious food I had come to known. Naturally I had to start us all off with a small, made to order batch of their donut bites ($2.79). There are four donuts to a small order, with eight choices of flavors to choose from. We decided on jelly filled, cinnamon sugar, maple bacon, and chocolate anglaise.
     Our drinks arrived so we raised our glasses up to celebrate what was sure to be a fantastic day; as I brought the coffee to my lips I caught an intense aroma of what I thought was Christy's chai, however it turned out to be my drink. I absolutely cannot stand chai and as the pungent flavor seared down into the depths of my taste buds, I searched frantically to cleanse my palate of this foul invader. I gulped down my water and sat patiently waiting to inform my server there had been a mistake. Finally the donuts came out and since our server never even gave us a glance, let alone a fly-by, I kindly asked the gentleman delivering our donuts if he could help me get my cafe au lait. He obliged and returned within a couple minutes with my much better tasting coffee.
     I divided the donuts up so we could each have a bite of all four; we started with the cinnamon sugar, it had a fine balance of cinnamon and sugar in proportion to the delicate warmth and flavor of the donut itself. Next we tried the maple bacon and again the same gentle warmth and comfort of the donut shined through, this time with a burst of bacon flavor. I did not catch even a hint of the maple flavor listed as a companion to the bacon. Now we went for the star of their cast, the jelly donut. Jelly, of course makes their jelly in house, and I have to say it is fantastic, especially since I am not a big fan of jelly on my food. The donut itself displayed the same flavor and texture as the others, but this one boasts a mouth-watering, succulent flavor of strawberry. It was absolutely delightful! Last but not least, we tried the chocolate anglaise donut. The consistency of flavor in all the donuts was exactly what I expected of them, but of course each one had a different profile to show off. The chocolate anglaise was creamy, chocolaty, and delicate; it didn't overwhelm the gentle flavor of the donut itself and was quite good. We all agreed that the jelly donut was the best.
     I stacked up our small plates and the bowl from the donuts and set them aside while we waited for our breakfast. It was fairly loud inside the restaurant as every table chatted away and no music could be heard. The decor is very retro as they have old cereal boxes in display cases on the walls, along with vintage figurines of Snap, Crackle, and Pop, the Rice Krispies elfin cartoon characters. The chandeliers above their breakfast bar had lights coming up out of a cup and saucer set with teaspoons hanging from them. The colors inside are light yellows, oranges, blues, and pinks which were very warm and welcoming. Our food still had not come out and we were definitely ready for it. Our server finally came by and informed us it would be out in two minutes.
     After a few minutes, he came back with Christy's order of Southern Biscuits & Gravy ($6.79) with two scrambled eggs ($2) and my dad's order of Pork Belly Hash ($10.29). My mix and match any three Breakfast Sliders ($8.79) was not in hand and did not come out for a couple minutes after the other dishes had arrived. Once it came, we all dug in. I started with the rustic potatoes that came with my sliders, as they are one of my favorite items that Jelly serves. The potatoes are nicely seasoned cooked with carrots, topped with chives and a dollop of sour cream (doesn't specify this on the menu). As I ate my potatoes I looked over my sliders so I could figure out which one was the Savory slider (mini goat cheese frittata with bacon and spinach walnut pesto), the Country slider (mini bacon and onion frittata with aged cheddar), and the Rustic slider (mini sausage frittata with red pepper pesto and Swiss), all of which are on a toasted bun.
     I noticed the goat cheese on my Savory slider and picked it up. Most of the goat cheese had fallen off the slider and was somehow underneath my sandwich. I used my fork to spread it back on and took my first bite. The goat cheese dominated the other flavors but you could still taste the egg and toasted bun, however I didn't taste any of the bacon, spinach and walnut pesto; but it was exactly what I was looking for. I then tried the Rustic slider as I expected it to have the most flavor between the sausage and red pepper pesto. I took a bite and was very disappointed to find the frittata was cold and the only flavor shining through was the slightly over toasted bun. A couple bites had the flavor of the sausage, but it was mostly cold egg. I decided to eat more potatoes and then try my last slider. The Country slider was terribly disappointing as well, the frittata on this slider was ice cold and it was all I could taste even with bacon, onion, and aged cheddar in the mix. I had just one other bite and didn't finish the rest, I was sorely disappointed and no longer in the mood to eat.
     I asked Christy how she liked her Southern Biscuits & Gravy and she said it was ok. Unfortunately the dish became cold very quickly and gravy isn't quite as enjoyable as when it is piping hot. I took a forkful and the biscuit was nice and fluffy, yet cold with even colder gravy. I then asked my dad how his Pork Belly Hash was and he said it was good, but that he wouldn't order it again. There wasn't a whole lot of pork and what was in the dish was mostly fat. Of course pork belly is a fatty cut but there is still enough meat to be had and his dish did not really have any. He had ordered his eggs that come with the dish over easy and they came out cooked over hard. I was very disappointed as this was the worst visit I had experienced at Jelly and it did not make a great impression on my companions. I will go back to Jelly and hope that this was just a bay for them. I rate this visit as 1 of 4 stars.

Jelly Cafe
600 E. 13th Ave                                                                                                                             303-831-6301
Cash, MC, Visa, American Express
Sun-Sat 7am-3pm
Street Parking
No Reservations                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

Sushi Harbor

            In the words of Auguste Escoffier, “good food is the basis of true happiness”. I believe fantastic service can turn your food from good, to great. If good food is the basis of true happiness than fantastic service is the basis of pure elation. My first experience with sushi did not go as well as I hoped it would. Although the sushi tasted great, the combination of tender textures and my mind getting the better of me didn’t go over very well, and I thought I would never be able to enjoy sushi. It wasn’t until I worked at a sushi restaurant in Chicago called Koi that I was able to overcome my mind.

Part of my training was to taste the food on the menu; I would have been terribly embarrassed to try my training food only to become sick. My trainer at Koi managed to get me past my fear and try a taste of tako (octopus), much to my surprise I absolutely loved it and so my love for sushi began. My new found adoration for sushi traveled with me from Chicago to Washington, Hawaii to Florida, and everywhere in-between. My palate for sushi took flight along with my life and I explored this new cuisine with curiosity and passion. Coincidentally, it was during this point in my life that I began to recognize a true sense of happiness in my life.

Anyone who has ever lived near the coast and an endless supply of fresh seafood may experience trepidation when considering eating sushi here in Denver. My father John and I walked into Sushi Harbor at 6pm on a Thursday. We were seated in a booth and given our menus. The interior was very feng shui and typical of the many sushi establishments I have dined in. Sushi Harbor is moderately sized and can seat around eighty people between booths, tables, the sushi bar and the bar. Sushi Harbor has buy one, get one hot sake and beer all day, every day so we ordered a large hot sake ($6.95) and a large Kirin Ichiban ($5.95) to start. Our server Tom told us about the specials and pointed out the different areas on the menu. We ordered miso soup ($2), tamago sushi ($3.95), Hamachi sushi ($5), a Fire Cracker Roll ($13.25), an Osaka Roll ($13.50), and their Crunch Spicy Yellowtail Roll ($6.50).

The sushi was two pieces per order and the rolls were eight pieces each. The miso soup came out right away and had perfectly balanced salty and umami flavors; it was then followed by a small house salad, compliments of Sushi Harbor! The salad was just iceberg lettuce and a house-made peanut dressing, although it was simple and very basic, the flavor was complex and intricate. Next came our sushi and we got our free round of sake and beer, this time switching to Sapporo rather than Kirin just to switch it up a little. The plate was nicely arranged as is customary with sushi restaurants. My dad always judges a place based on how their Hamachi tastes and Sushi Harbor’s Hamachi was perfect. It had a delicate flavor and practically melted in your mouth.

Tom continually checked in with us to see how we were enjoying our meal and asked us our names. It was from this point on that Tom addressed us by name when he spoke to us. My tamago was exactly what I was looking for, a nice sweet cooked egg with perfect texture. After we finished our sushi we began to try the rolls. I started with the Crunch Spicy Yellowtail and moved to the Osaka Roll then the Fire Cracker Roll. The Crunch Spicy Yellowtail quickly became my favorite as the delicate buttery flavor of the crunch paired perfectly with the delicious spicy yellowtail. Tom stopped by yet again and we ordered another round of sake and beer.

The Osaka Roll was my second favorite with spicy yellowtail, cucumber and jalapeno rolled and topped with super white tuna, cilantro and syracha. The cilantro was a very nice addition to this roll. The firecracker roll was jalapeno stuffed with cream cheese, shrimp, and spicy tuna then deep fried and topped with Ponzu sauce. The Ponzu was absolutely delectable and the roll had a great combination of flavors, but could have been lighter on the cream cheese as it overwhelmed the other flavors. We took a short break and decided to order another roll and more sake and beer. Tom offered the next round of beer on the house much to our delight! We ordered the Rock-N-Roll which was shrimp tempura, spicy tuna, crunch, mango, avocado, masago, and cucumber wrapped in soy paper topped with eel sauce. It was very refreshing and the perfect end to our fantastic meal. All in all Sushi Harbor was great.

The quality of the food was more than I hoped for, the service was beyond outstanding, and the price was right, leaving me in such a state of elation I could have been walking in the clouds. Here at Sushi Harbor I found true happiness and I cannot wait to return and try other items on the menu while I thoroughly enjoy buy one, get one free, sake and beer! I give Sushi Harbor 3 out of 4 stars.

Sushi Harbor

4136 E. 8^th Ave

303-333-6888

Cash and all major credit cards accepted

Sun-Thur: 11am-10pm

Fri-Sat: 11am-10:30pm

Parking lot and street parking

Reservations accepted

Wyman's No. 5

Wyman's No. 5 is a Chicago-themed bar and restaurant situated in the Capital Hill neighborhood of Denver. I have enjoyed nights there drinking beer and shooting pool with friends, but where they say (on their menu) they are: "A Chicago-style neighborhood bar for food, drinks, & friends!", I disagree about the food. We walked into Wyman's on a Friday night just as the theme song of the Blackhawks, Chelsea Dagger by The Fratellis, began to play, notifying us of their victory that night! As expected, the tables and bar seats were full as we walked between the two rooms on either side of the wrap around bar. Fortunately there was a booth available for the three of us to sit at right by the door. The big hard booth was a slightly tight fit for my dad's pony-keg sized beer belly, so we moved the table to give him a little more room. Like most any neighborhood bar there is no hostess, no server or bussers. There were two bartenders working and Eric came over within 10 minutes. I asked for menus which he returned quickly with, but didn't notice a beer list. It was listed on the paper napkin holder sitting on the table. I ordered a Chicago craft beer to have a taste of home, the Goose Island Seasonal (Ted Hills Pale Ale, $4). We had our drinks within a few minutes and I ordered our meal, Smoked Buffalo Wings ($12) and Pepperoni Rolls ($6.99) to start. A Caesar Salad (small $4.00) to share and a Chicago-style deep dish L-Train (small $18) for everyone as well. The beer was my favorite consumption of the night. The Smoked Buffalo Wings were on par for what they should be. Thankfully, two sides of bleu cheese automatically came with since I forgot to specify when I ordered them. Sadly, the bleu cheese was so thin it dripped off my wing like water off a duck's back. The Pepperoni Rolls were decent, homemade dough wrapped with mozzarella and pepperoni like a cinnamon roll served with sides of sauce and ranch. The dough tasted a bit on the yeasty side but overall, not bad. The Caesar Salad was as generic as any bar wanting to serve salad would have. Most disappointing of all was the L-Train, resting solely on the fact that it was a poor representation of Chicago-style deep dish. The "deep dish" pizza crust was merely pizza dough set in a deep pan that didn't rise or taste like any of the many deep dish pizzas I have eaten in Chicago. When I lifted the pie from the pan to plate it, strings of cheese didn't waterfall off the sides of the slice like they do in Chicago. The sauce was uncommonly and overbearingly spicy and the ingredients (chicken, spinach, roasted red pepper, no artichoke) didn't hold much either. I probably would have liked it more as a thin crust pizza and if the sauce wasn't so spicy, but next time I'll likely just stick to drinks. I love Wyman's when thought of as a Chicago-style neighborhood bar, just not so much as a Chicago-style restaurant. I give Wyman's 1-star.

Wyman's No. 5
Address: 2033 E. 13th Ave.
Hours: M-F 2pm-2am Sat-Sun 11am-2am
Phone: 303-996-0842
Reservations: No
Parking: Street
Payments: Cash and all major credit cards

Music to the Mouth

Challenge: Taste food, relate the food to 3 music genres

Food: BBQ beef brisket, baked beans, hamburger bun

I situated the brisket and beans between the bun like a piano trio getting ready to begin their ballad. As I sank my teeth into my sandwich the flavors of the bun hit my palate like the uncomplicated chord progression of a country song. As the BBQ brisket rosined its bow, slow.. resonant blues sang along, creating a new tune. The chorus struck up as the boisterous beans jazzed up this funky ballad like filling a cup. I barely took a breath to get through the next verse and before I knew it the last refrain had told it's tale. I had finished the last bite. 

Billy's Gourmet Hot Dogs

As a Chicago native you would think that I love hot dogs, but that is not the case. You may be wondering why then I decided to review a hot dog restaurant. The answer is simple... if there is one place I am going to find a taste of and reminder of home, it is going to be at a hot dog joint. I brought my dad (another Chicago native) and my neighbor along with me and we ventured into Billy's newest location to open up on Colfax. We walked in the door and were greeted by the gentleman working. We looked over the menu and planned our attack as a few people walked in. Other than that it was fairly quiet inside. The interior is very traditional of a fast food restaurant, hard-top tables and plastic chairs. They have two televisions and additional seating upstairs.

My neighbor ordered the 24-hour hot dog ($4.50). A Vienna beef dog with everything on it. My dad ordered the Deluxe Burger ($6) with cheese ($1) and I ordered my all-time favorite Chicago sandwich... a Chicago Italian Beef ($7.50)! I added mozzarella cheese ($1) and asked for my hot peppers on the side. When he asked me if I would like my beef wet or dry I promptly responded that I wanted it wetter than any girl he's ever touched. He smiled sheepishly and asked if we would like anything to drink.

I asked for a pistachio milk shake and was sadly informed that the ice cream machine was not working so we all ordered a beer. They have seven craft beers on draft ($4.50) along with Coors Light ($3). I saw they also had wine and a couple beers available in cans but no list of alcohol offered. As I handed him my payment I remembered that I forgot to order their absolutely amazing garlic french fries. I asked him for an order of the garlic fries and much to my dismay they had not received their garlic shipment that day and could not make them. My heart sunk. I was lost in disappointment when he offered to make us Cajun fries (not on the menu) on the house. I am not crazy about Cajun seasoning but I could see he wanted to make up for the items they could not provide so I obliged. He asked if we would like everything all at once or as it was ready, we said as it was ready, grabbed our beers and took a seat.

It only took a handful of minutes before for the 24-hour dog, cheeseburger, and fries were ready. The gentleman brought them over to us and returned to finish making my Italian beef. I started with the Cajun fries. They were a little on the salty side, as is common with Cajun seasoning, but hot and fresh. Then I took a bite of my neighbors 24-hour dog. I was surprised by how much I enjoyed it! It reminded me of a nice warm summer day at Wrigley Field watching the Chicago Cubs play baseball. Next I took a bite of my dad's cheeseburger. It was an a-typical fast food cheeseburger, however it was pretty heavy on the mustard and did not have everything on it that the menu listed. There was no ketchup or mayo, the pickle was a spear on the side and the tomato was not sliced, rather a wedge (common preparation for hot dogs). My Italian beef arrived and the gentleman asked us how we were doing. Immediately I picked up my piping hot, soaking wet sandwich and dove right in. My first bite was exactly what I was looking for. Hot and savory roast beef, sweet green bell peppers and melting mozzarella; but the last few bites are the best part, completely soaked Gonnella french roll with the remaining remnants of beef, peppers, and cheese. Instantly I was back home reveling in the glory of a Chicago style Italian beef.

In the end I really enjoyed Billy's. Yes there were some hiccups; no shake, no garlic fries and items missing from the cheeseburger, but the service was outstanding. I have never eaten at a fast food restaurant where the associate working constantly checked on us and cleaned our table as we ate. You cannot get that kind of genuine hospitality at some casual restaurants let alone fast food places. Tasty Chicago style food and exceptional service, I give Billy's 2 stars.

Billy's Gourmet Hot Dogs
600 E. Colfax
303-593-1622
Cash, MC and Visa only
M-TH 10am-10pm
Fri-Sat 10am-12am
Sun 10am-9pm
Parking lot behind store
No reservations
$

  

enJoycement

I was born and raised in the wonderful city of Chicago! I am very fortunate to have grown up in a city with such great diversity and have the opportunity to enlighten my palate to the many delicious cuisines this vast planet has to offer.

Over the course of the last twelve years I have lived in six states and nine different cities or towns across the United States. My travels have allowed me to further enhance my palate's knowledge of cuisine as well as experience many of the various cultures that thrive in the United States.

I have worked in the hospitality industry for ten years now with experience in a number of different facets within the industry to include: corporate chain restaurants, mom-n-pop diners, locally owned restaurants, hotels, resorts and a cruise ship. When I started working in the industry I just needed a job and it is an easy industry to access without experience; but as time went on I developed a burning passion for this industry and the opportunity it provides to bring enjoyment and fulfillment to other people's lives. I am a student at Johnson & Wales University studying culinary arts and food service management and I will apply for their MBA program with a concentration in hospitality.

Colorado Coolinary is my quest for enlightenment and enjoyment through hospitality. I will begin with a focus on finding all that I came to love about food and service in Chicago from locally owned, non-corporate restaurants here in Colorado. I look forward to sharing my experiences with you all and I hope that these experiences provide you with an opportunity to enrich your lives and enjoy them the way the human race has been since the beginning of time!

~Joyce