Black Cat 1964 13th St. (303) 444-9110.
Seats: 65.Cuisine: French-American bistro.Specialties: orecchiette with herbs in a white Bolognese sauce; roasted hamachi with burdock, shiitakes, toasted sesame and asparagus; poached asparagus with morel and potato fricassee, thyme and morel “tea”; roasted leg of lamb ribollita with Asiago and herb croutons and Tuscan kale; roasted Pacific fluke with Bayonne ham, braised leeks and creamed English peas.Main courses: $18-$24.Chef-owner: Eric Skokan.
Leaf Vegetarian Restaurant 2010 16th St. (303) 442-1485.
Seats: 49.Cuisine: vegetarian and vegan.Specialties: artichoke guacamole with white-bean cake and red-curry coconut cream; Asian salad of cabbage, mizuna, jícama and hearts of palm; harissa eggplant with orange beet ponzu; Oaxaca mole—roasted poblano with chayote, plantain, jícama, red pepper and sweet-potato cake.Main courses: $13-$17.Chef: Nick Roberts.Owners: Lenny and Sara Martinelli.
Radda Trattoria 1265 Alpine Ave. (303) 442-6100.
Seats: 67 inside, 33 outside.Cuisine: rustic northern Italian.Specialties: pork meatballs with kale and pecorino; Hawaiian big-eye ahi with Sicilian olives; pizza with tomatoes, basil and house-made mozzarella; pizza with prosciutto di Parma and farm-fresh egg.Main courses: $9-$16.Chef: Matthew Jansen.
Restaurant 4580 + Bar 4580 Broadway St. (303) 448-1500.
Seats: 60.Cuisine: Mediterranean.Specialties: Moroccan lamb meatballs in a tomato ragu; open-faced ravioli of pork osso buco, pancetta and caramelized onions; grilled duck breast, duck confit risotto and asparagus.Main courses: $13.50-$22.Chef: Kelly Kingsford.Owners: Martin and Susan Hammer.
Tahona Tequila Bistro 1035 Pearl St. (303) 938-9600.
Seats: 65.Cuisine: Yucatán-inspired, contemporary Mexican.Specialties: masa cups filled with chicken tossed in a sweet chipotle sauce; tilapia wrapped in a banana leaf with red rice; shrimp in spicy chipotle garlic sauce.Main courses: $11-$19.Chef: Shawn Murrell.Owners: Tim Ackerman and Mara and Peter Soutiere.
FOOD & BEVERAGE DIGESTS Hard Rock adds burgers, ‘Smokehouse’ items ORLANDO FLA. Hard Rock Cafe, a 122-unit casual burger chain based here, has revamped its menu, adding four hamburgers, smoked items and a Maryland-style crab cake. — The Big Blue Burger is served with blue cheese and a side of creamy horseradish sauce. — The S.O.B. Burger has chipotle pepper purée and is topped with Monterey Jack cheese, guacamole and grilled onions. — The Garlic Spinach Burger is topped with a creamy garlic-spinach mixture, Cheddar and Monterey Jack cheeses, and Hard Rock Grilled Salsa. — The Big Cheese comes with three slices of the guest’s choice of cheese. — Additional new items include the Rock Chop—a center-cut smoked pork chop with maple-mustard glaze—and the Hickory Smoked Bar-B-Que Beef Brisket. Both of those items are in the menu’s “Smokehouse” section. — WCR names ‘inspirational’ awards finalists — LOUISVILLE KY. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. Unlike in the seven previous years the award was given, this year they were voted on by active WCR members. In the past, an elected committee picked the winners. The winners will be announced in November at the organization’s national conference in Newport, R.I. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. The finalists are as follows: —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. For the Golden Fork Award for excellence in the dining room: Linda K. Carroll, general manager of White Bear Yacht Club in White Bear Lake, Minn.; Andrea Uyeda, director of operations for Border Grill and Ciudad in Santa Monica, Calif.; and Karen Waltuck, co-owner and general manager of Chanterelle in New York City. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. For the Golden Whisk Award for excellence in the kitchen: Kathleen Blake, chef de cuisine of Primo at the JW Marriott Grande Lakes in Orlando, Fla.; Tamara Murphy, executive chef and owner of Brasa in Seattle; and Tracy O’Grady, chef-owner of Willow in Arlington, Va. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. For the Golden Bowl Award for excellence in baking and pastry: Thursa Evens, pastry chef of Almost Home Tea Room in Greencastle, Ind.; Sue McCown, pastry chef and owner of Coco la ti da in Seattle; and Mary Schaefer, executive pastry chef of Walt Disney World Contemporary Resort in Orlando, Fla. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. For the Golden Goblet Service Award for excellence in the beverage profession: Katrin Naelapaa, director of Wines from Spain in New York City; Madeline Triffon, director of wine and beverages for the Matt Prentice Restaurant Group in Detroit; and Helen Turley, owner and winemaker of Marcassin Winery in Sonoma, Calif. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. For the Golden Plow Award for excellence in farming and food production: Alisa Barry, owner of Bella Cucina Artful Food in New York City; Linda Haynes, co-founder of Ace Bakery in Toronto; Linda Neunzig, owner of Ninety Farms in Arlington, Wash.; and Judith Redmond, co-owner of Full Belly Farm in Guinda, Calif. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. For the Community Service Award: Rosalie Cartwright, chef-owner of Anise Café in San Jose, Calif.; Alison Costello, executive chef of The Meldrum Soup Kitchen, Capuchin Ministries, in Detroit; and Gael Greene, co-founder of Citymeals-on-Wheels in New York City. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. And for the Barbara Tropp President’s Award for lifetime culinary excellence: Lidia Bastianich in New York City, Leah Chase in New Orleans and Stephanie Pearl Kimmel in Eugene, Ore. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. Chefs on the Move —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. Michael Costa, fresh from a stint at Restaurant Michel Rostang in Paris, is executive chef of Pazo in Baltimore…Joy Ludwig, an alumna of Jean Georges in New York City, has moved to Washington, D.C., to be pastry chef of the Oval Room and the Bombay Club, which are across the street from each other…Maria Selas, who was executive pastry chef of Blue Water Grill in Chicago, is now pastry chef of Coco Pazzo, also in Chicago…Former Virginia-based Stratford University chef-lecturer Ron Stapleton is the pastry chef of The Santaluz Club in San Diego. —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards. Sign up for NRN-Online’s new Culinary Currents® e-newsletter at www.nrn.com/emailnewsletters —Women Chefs & Restaurateurs, based here, has selected 22 finalists for this year’s Women Who Inspire Awards.
