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When Green Russell's doors -- specifically, the swinging pie-shop door that fronts the place -- opened in November 2010, they revealed a beautiful space that Frank and Jacqueline Bonanno and award-winning bar manager Adam Hodak had created in this subterranean spot in Larimer Square. Exposed brick walls back intimate nooks and crannies filled with clusters of armchairs; plush red swivel bar chairs line up before the bar, and a greenhouse full of herbs destined for future cocktails casts a green light behind it. Throughout the space, there's an air of hushed, sultry secrecy -- even though Green Russell has never been much of a secret. Nor is it a secret that both the kitchen and the bar have been uneven. But when they're cooking, some of the Russell bartenders mix truly excellent cocktails, and legendary chef Sean Kelly is now helping out in the kitchen.
In just a few short hours, the Best of Denver 2013 will start hitting the street -- and the web. This year's edition is packed with more than 400 winners (we're still counting). One of the most antici... More »
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Cafe Society served up four Guess Where? contests last week, ranging from a flaky house-baked biscuit topped with bacon and egg from Hi-Rise, to a pomp-and-circumstance breakfast burrito from Fooduco... More »
In my next review, I explore a restaurant that's above grade. Despite how that sounds, the term has nothing to do with caliber. "Above grade" is architectural speak for spaces that are above ground. "... More »
My son introduced me to this place while I visited. What a great concept bar. The bartender Mattie was fantastically knowledgable about mixology and extremely enjoyable to talk to about historic and traditional drinks. Made a cocktail an enjoyable and interesting experience. I would recommend it highly to anyone. Try the smoked trout appetizer: killer good!!
The speakeasy-style, subterranean Green Russell features an inventive cocktail list and a massive library of spirits, which makes it tempting to sample something new instead of sticking with a classic. But that would be a mistake. Order a Manhattan at Green Russell, and you'll get a question in response: "Bourbon or rye?" That's how you know you're in very good drink-mixing hands. We recommend the rye, both because the original Manhattan recipes call for it and because it imparts a nice... More »
Frank and Jacqueline Bonanno's subterranean speakeasy in Larimer Square is a show-stopper. "Fronted" by a diminutive pie shop that gives no indication of what exists beyond the swinging doors, the low-ceilinged, moodily lit space reeks of sensuality, romance and swank elegance, and the clever, highbrow liquid assets, all masterfully concocted by some of the city's most renowned bartenders, who don't miss a drink, complement the polished crowds that sip the night away. Yes, there are rules... More »
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