The Crushery
Ok, I know. It's been about a month since my last post. I apologize. Life gets a little hectic from time to time, and January was one of those times. Now that we have that out of the way, please pay close attention. As you probably already know, I love sandwiches. Subs, Tortas, Paninis, Arepas, and any other type of food incased in bread.
With all the different types of sandwiches out there, it stands to reason that there is going to be a lot of good spots, and a lot of bad spots. Well, the Crushery is definitely one of the good spots. After two stellar, hot-and-melty pressed sammies, I now feel completely comfortable in telling you this – eat at the Crushery.
Located on South Pearl street, it's one of a couple restaurants that has lasted through the bizarre closings as of late. And it's not hard to see why it's making it. Creatively composed sandwiches grill-pressed into perfection, a roll-up garage door on warm days, and liquid nitrogen ice cream. While I haven't had the ice cream just yet (trying to get into speedo shape) I have had the #1 and #2. Check 'em out below.
#1 – Shredded Pork, Bacon, Green Chilies, Queso Fresco, Chipotle Aioli. The bacon, green chiles, and Chipotle Aoili really made the tender pork-packed sandwich come to life. While this sandwich wasn't as "melty" as I normally like a grilled sandwich, it was still good down to the last bite.
#2 Pastrami, Sauerkraut, Swiss, Ancho 1000 Island – Out of the two sandwiches, this was my favorite. But I am a sucker for the combination of salty red meat and thousand island dressing. The cheese melted into every crevice, making a inseparable bond with the pastrami. Couple that with creamy 1000 Island – and you're in flavor country.
The Crushery is open Tuesday through Sunday, starting at 7am. Aside from sandwiches, they also do bagels, salads, and of course – liquid nitrogen ice cream. When you're done eating there – like 'em on Facebook and tell em how good it was.
Las Tortas
If you follow me on twitter, you've come to realize one thing about me. I love strip mall Mexican food joints. Something about the banquet chairs, corona signs, and table tents that state the same three deserts that every other Mexican restaurant has tend to call my name. While I thought that my experience at Las Tortas was going to be similar, I was wrong.
Las Tortas is tucked behind the ritzy part of Denver, across Colorado Boulevard on Leetsdale. It sits in a shopping center that was part of new construction some time in the 60's, and still carries the same curb appeal. Most people would pass by it and not think twice to stop in, and that is a huge mistake. What lies inside is a restaurant dedicated to the Torta. A simple Mexican sandwich with some kind of tasty slow cooked meat, avocado, lettuce, chipotle sauce, mayo, and cheese all tucked neatly into a bun.
I had the Carnitas Torta, and Mrs. Indie Eats had the Pollo Torta. Both were huge portions, both were wonderful especially with the added extra hot sauce. We coupled our sammies with a couple of La Victorias, which is our favorite Mexican brew. It was a perfect meal, and all for under $20.
So, next time you're shopping in Cherry Creek, and you don't feel like going for the $70 lunch, or the plethora of chain restaurants, drive a few minutes east on Leetsdale and hit up Las Tortas.
La Sandia – Mole Festival
Before you say it, I know. My blog is called Indie Eats, and I focus on independently owned restaurants. While La Sandia is owned by the legendary Richard Sandoval and his restaurant group, who isn't based in Colorado, it still maintains an extremely high standard of food and also does great things for the food community of Denver. Case in point, the Mole Festival, which has been going on for the past month or so.
The Mole Festival is designed to introduce people into flavors that they're not aware of, which is something that I try to do everyday, so these types of events always mean a lot to me. And I have to admit, I really didn't know much about Mole to begin with. I didn't know that it was Mexico's national dish, and I also didn't know that there were so many different types of Mole. So to be able to sit down with the Chef who engineered this menu, Ana Luisa Almazan, and enjoy course after course of completely different Moles was a truly enlightening experience.
We all sat down at a long table on Dia De Los Muertos, and had an authentic Mexican experience. Each course was paired with a beer, or wine and the food, conversations and experience as a whole was incredible. Check out the dishes below. Once again, I need to apologize for the level of photography. Believe me, these shots don't do this meal justice. Maybe it's time to step up my food blog game with a nice camera.
Mole Almendrado – Grilled Shrimp, Green Olives, Capers, and Chile Guero salsa. – This mole was made with almonds, and no chocolate, and it was paired with La Victoria beer. A beer which I had never known, but am now very familiar with.
Mole Negro – Red Snapper Filet with a Sweet Corn Tamal – Pan seared goodness served with a Rose. This particular kind of Mole was the only one that I had before. Rich, warm, and complex flavors worked well with the Snapper and sweet tamal.
Mole Rojo – Chicken Enchliadas with Shaved Yellow Onions – Served with Pinot Noir, and was probably my favorite dish. Beautifully simple and amazing.
Mole Pipian – Pork Tenderloin Medallions with Refried Beans – Perfectly cooked tenderloin served with Tempranillo. This mole was made with fresh chiles, and was served with some of the best refried beans I've ever had.
Shared Dessert Tasting – As most of you know, I'm not a dessert person. My guest on the other hand, was, and pretty much took down a shared platter to himself. His tasting notes? "I just ate that entire thing of flan. It was soooooo good."
I've always been a fan of Richard Sandoval's restuarants. I love Zengo, and eat there on a regular basis. I had never been down to La Sandia before, but I assure you, I will be down there again. The atmosphere and decor of the actual building is breathtaking. They have an amazing view of the front range, as well as a killer menu, and top-notch libations.
The Mole Festival itself is really incredible. Not only for the eye-opening flavors, but also for the history involved. I highly recommend that you get down there and check it out.
Star Fine Foods Olive Oil Tasting and Dinner
If you took a survey of my kitchen, there's going to be a few things that I always have. I tend to always keep some staples around that are versitile ingredients. This way I'm always prepared for that last minute light bulb that goes off. And that ligh tbulb often goes off after a few glasses of wine, so it's important to keep these things close. Because if not, I'm hoofing it to the store.
Eggs. Milk. Flour. Butter. Cheese of some kind. Soy sauce. Worchestershire sauce. Mustard. Hot sauce. The list goes on, but there's one that's always there. I promise you, that I am never without this one ingredient – especially growing up in an Italian family. Yep. It's olive oil.
Now a few weeks ago I was asked to attend an olive oil tasting and dinner put on by Star Fine Foods. You may recognize the name – because they're in most grocers. And if you appreciate a martini every now and then, you've most assuredly purchased some of their olives.
For this particular occasion we were at Ototo, which is part of the Sushi Den/Izakayi Den family. Their head chef prepared a five course meal that really showed the versatility of this beautiful ingredient. To spare you my inane banter, I'll cut to the chase. Here's the dishes with descriptions and photos. I apologize in advance for the quality of the photos. It was dark in the restaurant, and I was simply equipped with a mere iPhone camera.
Grilled Zucchini, Tomato Jam, Anchovies, Capers and Star Olive Oil – Beautiful, simple, and delicately Mediterranean. The olive oil added a depth of flavor to the grilled zucchini.
Olive Oil Cured Ahi, Orange Segments, Olive Olive Oil Confit Tomatoes, and Tagliatelle Pasta – I was unsure about this dish when I read it on the menu, but it was phenomenal. Once again the olive oil provided a nice rich complexity, but the dish finished beautifully with the citrus from the orange segments.
EVOO Poached Alaskan Halibut, Saffron Braised Fennel, Fennel Puree, Fennel Olive Oil – Perfectly prepared piece of Halibut and the fennel was used in a way that was complementary, and not overwhelming.
Colorado Lamb Chop, Olive Pistachio Crust, EVOO Poached Fingerling Potatoes – The best lamb chop I've ever had. Not kidding – not in the slightest. The olive and pistachio crust provided a salty nutty crust that was just spot on.
Olive Oil and Salted Caramel Ice Cream, Hazelnut Souffle, and Honey Olive Oil Tuille – Normally not much of a desert guy, but this was pretty tasty. The flavor of the olive oil definitely came through, and didn't dominate the dish, which was impressive.
For a dinner based around an ingredient, this was fantastic. I felt like I was a judge on Iron Chef. The Executive Chef at Ototo masterfully prepared and plated each course, which of course highlighted the olive oills that were presented by Star.
The food, wine and ambieance were incredible, thanks to the staff at Ototo. But also, a big thank you is necessary for Star Fine Foods for putting this event on, and for Creative Culinary for organizing everything. It was a great evening, and a great showcase of how diverse this beautiful ingredient can be.
In Memory of Chef Dustin Rupoli
Two weeks ago, Denver lost a really great chef, and person. My cousin, Dustin Rupoli, unfortunately passed away at the far too young age of 31. My fondest memories of Dustin are from when we were kids, and he was already showing his culinary flair. Let's be honest here, there's not too many nine year olds making breakfast for the kids at their sleep over. But Dustin was that kid. We all knew that Dustin was going to be a great Chef. When he left to go to the Culinary Institute of America in New York, we were all beaming as he was taking his first steps into a promising career. Dustin would come home for Christmas, and make incredible meals with my mom for Christmas Eve. I remember him teaching me cooking techniques, and introducing me to dishes that I had never experienced.
When he finished school, and his internships, he moved back to Denver. Here in Denver, Dustin worked at some great restaurants, including Rizo, NoRTH, and Bloom. One of my proudest moments was when he and my mom cooked a spaghetti dinner for 2000 people at the Festival Italiano in Bel Mar. It gained so much attention that he and my mom had their red sauce recipe published in the Rocky Mountain News.
After some time, he decided that it was time for some new surroundings. He moved to Nashville, Tennessee with his wife and worked at restaurants such as Radius 10, The Merchant, Barefoot Charlies, and Americo. I was able to share his success out there vicariously through what my Uncle sent via email. Our family missed having him close, but we always knew he was following his passion out in Tennessee.
Dustin returned to Denver just seven months ago, and started working at the Timberline Steakhouse. And unfortunately for him, our family, and the city of Denver, his time was too short on this earth. I'm not writing this as a tearful memorial, but as a celebration of the gifts he gave us. So if you've ever eaten at NoRTH or Bloom, or enjoyed my blog and love for food, then you've enjoyed a little bit of Dustin's passion. Please keep that with you, and keep his family in your thoughts and prayers, as you enjoy your next meal.
Buon Appetito
Denver Metro Guide to Ethnic Cuisine – ft. A Servant
As you may have come to know, my mantra is pretty easy to understand. What you may not know is I became this way from how I was raised. And as I grew up and experienced new flavors and cuisines, I started to associate with more people that did the same.
Just recently I was having a non-alcholic (yeah right) beverage with a fellow Denver blogger who has the same views and had a similar upbringing. After about eight or nine non-alcoholic beverages, we started a "Who Knows Ethnic Food Better" pissing contest.
And the winner of that pissing contest? Well, we forgot. But who ever won, Indie and I (yes, this is a servant. Do try to keep up, good reader) came up with a list that we both feel is a pretty comprehensive look at ethnic food in the Denver area. We decided to go ahead and put that list into your hands, so that you might share something of our childlike joy for adventurous eaters.
So before you read on, you have to ask yourself: does the question "what is your favorite type of food" almost bring you to tears of frustration as you try to decide which flavors you prefer? Do you live in the Denver Metro area and detest generic, chain-food-TGI-McChili's type restaurants? Do you roll your eyes when your friends try to be "adventurous" at a restaurant by ordering Shrimp Scampi? Then we've got just the list for you.
Well stated, a servant. Let me just chime in and mention that we tried to stick to places somewhat off the beaten path. Everyone knows Frank Bonanno is awesome, but we like to give praise to the little guys as well. With that in mind, here's our picks. Bon Appetito
Indie Eats and a servant
Asian
Pho: Pho 79 in Aurora/Pho Duy – We hit a stalemate on this one. Either way you go though, you're looking at hot noodle goodness.
Vietnamese: New Saigon – Supposedly there's a secret "Vietnamese" menu, but you’ve got to be Vietnamese to access it. We’re not, by the way. But if you are, well, we guess you know how to ask.
Banh Mi Sandwich Shop:Ba Le – $5 dollars actually did make us holla.
Japanese: Sushi Yoshi in Superior – Say whaaaaaa? Yep. It's that good.
Thai: US Thai – For the love of god, don't order the "Thai Hot".
Chinese: Heaven Dragon/Tea Garden – Sometimes what you were raised on is what's best. Tea Garden hails from Arvada and has been in business for 25 years, Heaven Dragon has locations in Arvada and Thornton.
Middle Eastern/Indian
Indian: Jewel of India in Westminster/Little India – Why does food that smells like cab drivers taste so delicious? We don't know, but it does.
Middle Eastern: Jerusalem's – Open late means great food post-party food, but it's also good on quiet nights as well.
African
Ethiopian: Aradas in Denver – Who doesn't like to eat with their hands? Oh you? Ok, well we suggest you don't try this one then.
South of the Border
Colorado Style Mexican Food: Los Arcos — Just the basics – but with chips and salsa to die for! Try not to get creeped out by life sized portraits of the owners staring at you while you eat.
Authentic Mexican Food/Tacos: Tacos Y Salsas – Careful what you order – it might be organ meat, and will definitely be delicious.
Venezuelan: Empanada Express — Ten dollars never bought you so much fried beauty! Seriously, one appetizer and a full plate will feed you for 3-5 days.
Cuban: Buchi's — Out of this world Cuban sammies and the best damn cup of servant’s had outside of Paris, France.
Brazilian/Latin: Cafe Brazil — extremely delicious, very authentic! Enjoy the Brazilian artwork (some of it bizarre) and staff.
European
Italian: Parisi and Firenze A Tavola — Parisi is a must before strolling the Tennyson artwalk. The deli is a fun way to blow fifty bucks (if you cook like Indie and servant do), but make sure to head downstairs for Firenze A Tavola. It's more upscale, and the Osso Bucco is top notch.
French Bakery: La Patisserie Francaise – Oddly placed next to a Target and Planned Parenthood, but down right tasty. Grab some coffee and a pastry and you're good to go.
Greek: Melita's —a charming staff and wonderful gyros. Servant’s favorite is the lemon soup! Don’t hesitate to pick up some amazing hummus and inspired olive oil.
Jewish: The Bagel Deli I was eating here before Guy Fieri thought it was cool. If you think Einstein has good bagels, please slap yourself, then head down here.
So that about wraps it up! Feel free to visit these websites, print out this list, stick it on your refrigerator with a magnet, and salivate while looking at it daily! Enjoy our recommendations and feel free to add your own on our pages. Whatever the case, enjoy eating! No really, just in general, enjoy eating!
Also, don't be scared to show us some love on your favorite social network. We're on both, and occaisionally one of our jokes is mildly amusing.
Ciao!
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Manneken Frites
There’s a little slice of heaven up in Old Town Arvada, and it’s name is Manneken Frites. This Belgium-inspired fry and beer shop is the perfect answer to, “where should we have a snack right now?”
I accidentally stopped by this place while meeting a friend in Old Town. I walked by and saw the fries on their logo, and knew I had to swing by and at least check out the menu. And by check out the menu, I mean have a beer and an order of fries.
With hot, crunchy, fresh french fries, 16 different house-made sauces, and a stellar list of Belgian brews, this place is a no-brainer. I honestly don’t really think I need to write much more. But I did take this fancy picture for you. And you say I never do anything nice for you.
I also had a chance to catch up with the GM and ask him a few questions. Check out what he said below.
IE: Where’s your favorite spot to grab Indie Eats?
MF: Highland Tavern
IE: One of my personal favorites as well. Ok, other question is, what’s one tip for the at-home fry cook?
MF: You have to fry your fries twice. The first time you fry it you will get the inside to a baked potato consistency. The second fry is in a hotter temperature, and is meant only to crisp the outside.
Manneken Frites was pretty much awesome. The entire staff was warm, friendly, and inviting, and the fries and brew were top notch. Take a trip up to Old Town Arvada, and check it out.
Recipe – Dad’s Pizza Dough
If you’ve been following me on twitter, or here on my blog for longer than a week, you know that I love pizza. As sophomoric of a favorite food as it may be, I still love it. I think part of my love came from my childhood, where my pops would make some killer pizza dough about once a month.
Now, for this post, we’re just gonna get down and dirty. No cutesy banter – let’s just get down to cooking. The only thing I will preface about this recipe, is that I like my pizza crunchy, which is why I use the semolina flour. If you like your pizza a little softer, please don’t use semolina – instead just use all-purpose. Keep in mind, that your cooking times may change if you make changes. So don’t blame me for a burned pie.
Ingredients
- 1 Package of fast rising yeast
- 7/8 cup of 105 degree water
- 1 tsp sugar
- 1 tsp salt
- sprinkle of pepper
- 1 tbsp EVOO
- 1 tbsp milk
- 1 1/2 Cups all purpose flour
- 1 cup Semolina flour
Instructions
- Put 1 package of fast rising yeast into 7/8 cup of very warm (105 degrees) water. Add 1 teaspoon of sugar and