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The original Brewery Bar was a beer-soaked neighborhood watering hole that took up residence in the old Tivoli brewery during the Eisenhower administration and moved to Kalamath while Nixon was still in office. Today, if you've got a hankering for honest Colorado Mexican cuisine, you'll be right at home among the road crews, maudlin-drunk insurance salesmen and local armchair quarterbacks who frequent Brew II. The menu is all "Mexican," with quotes -- greasy, cheesy, hot, sloppy, cheap and good.
There's no brewery at Brewery Bar II -- although there's plenty of beer, often served in a giant, frosted mug known as the Tiny. Still, there's a brewery in this joint's distant past: the Tivoli Brewe... More »
Oxymoron, or just moron? I'm trying to adopt a Great Dane that I want to rename Tiny — or, if I'm willing to spend the rest of his life explaining his name, Chopine (that's a bottle of Bordeaux containing a third the volume of a standard bottle... More »
I was sitting at my little two-top lonelyheart's table at Brewery Bar II, nursing an afternoon beer and waiting to hear the perfect song. Something deep and meaningful. Tom Waits, maybe. A cut off Nighthawks at the Diner. Or maybe something from... More »
The original Brewery Bar closed right around the time I was born. What information I have about its glory days comes mainly from historical documents, Web archives and the spotty memories of its habitués. It was a beer-soaked neighborhood... More »
The smiling man in the photograph on the wall at the Brewery Bar II is one George Goldberg, and the reason he's smiling is that on January 7, 1994, he ate thirteen bowls of the local green chile for lunch. That amounts to five quarts of this... More »
Want to burn your taste buds and still have the flavor? Order a smother (hot) special chile relleno. Cool down with a beer from their full bar.
This is seriously the hottest green chili I have ever had in my whole life. But it's the best! The atmosphere is not only cultured, the food is incredible. The best things I can recommend at this restaurant are the pitchers of margs and the queso dip. And, the queso is a double treat because it's mixed with the green chili!
Total hole in the wall. But excellent food. They serve it all on styrofoam plates and it the basics. But their green chili is out of this world.
Legislators and local union leaders, cowboys and cooks. You never know who'll end up at Brewery Bar II on any given day, because everyone who knows and loves Denver for its less cosmopolitan charms passes through here eventually, looking for cold beer, hot chile, gloriously sloppy Meximerican grub of no discernible geographical provenance and that certain dim-lit and rough-edged temper that's the solid base from which all of Denver's uptown glitz and glamour have grown. Though Brew II has... More »
As green chile made its way up from New Mexico to Denver, it became thicker by the mile. And it reached stew-like perfection at Brewery Bar II, a classic dive on Kalamath Street that's renowned for its giant "Tiny" beers and crunchy chiles rellenos. But those rellenos wouldn't be nearly as good without the thick layer of green chile that smothers them, a mean green so filled with chunks of tender pork (an ingredient that's unheard of south of this state's border) that a few bites are more... More »
Thirty years after it made its debut on Kalamath Street, Brewery Bar II is now about as close as you can get to honest, unmanufactured perfection in a divey, old-guard neighborhood bar. It's small, cramped and homey, smells alternately wonderful or horrific, depending on how close you end up to the men's room, and the walls are covered with the knickknacks of a collective beer-drunk sports culture. At this hole-in-the-wall, you can expect (and deserve) an earful of abuse from the staff if... More »
At Brewery Bar II, there's no element of Mexican cuisine that cannot be improved by the addition of melted cheese. No ingredient that can't be wrapped in a tortilla or deep-fried, no weakness in flavor or texture that can't be bullied up with a liberal dose of the house's custom chile -- a red-and-green blend that's heavy on the pork, but so far from the pure heat and flavor of traditional verde that comparison is nearly impossible. If, like us, you've strayed a bit from your Hatch-purist... More »
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