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WaterCourse's second home is lovely -- large, bright and airy, with a big dining area and an ample kitchen, it's an almost 180-degree turn from the old, cramped spot on 13th Avenue that now holds sibling City O' City. There's a bakery case, a blond-wood counter (that also doubles as a bar) and lots of tables bathed in natural light spilling in through the banks of floor-to-ceiling windows. It's a fitting setting for savoring the creative, but purely vegetarian menu.
The weather can't seem to make up its mind whether it's winter or spring, but this soup (inspired by the soup you'll frequently find at WaterCourse Foods) is good no matter what the temperature is out... More »
It's easy being green these days, thanks to City, O' City and WaterCourse Foods, which are already off to a big year. "Business is really good," reports owner Dan Landes. "We're seeing newer and newer... More »
What will be the big culinary trends in 2013? As we prepare for a new year in gastronomy, we posed that question to dozens of people in the local food business, everyone from chefs and pastry magici... More »
The last of this year's quarterly pig roasts at Oak at Fourteenth takes place this Wednesday, December 5. And a feast at the Boulder restaurant that was our pick for Best Rise from the Ashes in 2012 s... More »
In some cities, naming a restaurant the best vegetarian eatery is faint praise, but in Denver -- which is blessed with vegetarian and vegan options at almost every turn, plus a handful of all-herbivore restaurants -- it's an honor. And WaterCourse Foods is deserving of that honor once again, partially because of its consistently delicious regular menu and partially because of the imaginative offerings that chef Rachel Kesley whips up throughout the year in seasonal multi-course... More »
WaterCourse Foods just keeps getting better. The atmosphere has always been lovely: The open, airy space features animals and landscapes painted across the walls by Ravi Zupa, with tall stools lining the bar and comfortable booths tucked by the walls. But over the past year, WaterCourse cut out its weekday breakfast hours, allowing chef Rachel Kesley to concentrate on the meals where the kitchen really shines: lunch and dinner. In addition to a solid spread of appetizers, salads, sandwiches... More »
It's a measure of how far this city has come in the pursuit of dangerously untested culinary thrills (the eating of seitan, the serving of meals made of nothing but vegetables, creating a Buffalo wing made of tofu, which does not have wings) that a place like WaterCourse Foods -- where all of these high-wire gastronomical games are played daily -- now attracts more than just a dedicated clientele of twig-and-berry vegetarians, vegans and other ascetics. Although the restaurant can... More »
Though we've never been crazy about restaurants that self-identify as vegetarian (believing that starting from such a limited culinary position can only serve to strangle any creativity or free thinking in the kitchen), WaterCourse Foods has been in the game long enough to overcome any such restrictions. The result is a restaurant that has the vegetarian and vegan ethos worked into its DNA, that creates meatless cuisine simply as a matter of course, not as a reaction against anything... More »
It's a measure of how far this city has come in the pursuit of dangerously untested culinary thrills (the eating of seitan, the serving of meals made of nothing but vegetables, creating a Buffalo wing made of tofu, which does not have wings) that a place like WaterCourse Foods — where all of these high-wire gastronomical games are played daily — now attracts more than just a dedicated clientele of twig-and-berry vegetarians, vegans and other ascetics. Although the restaurant can still look like a game preserve for the final holdouts of Denver's chipmunk-hugging Earth lovers, it's attracting a growing crowd of diverse diners — many of whom have a common goal: breakfast. Granted, a breakfast here must be eaten sans bacon, ham, hash or sausage (the four primary elements of any proper breakfast equation), but if you must go pig-free, WaterCourse is the place to go.
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