Brunch never really goes out of season, but we think there’s no better time to belly up for this boozy midday meal than right now. After all, the weather is warming, patios are opening, and Mother’s Day and Memorial Day are right around the corner. Brunch is practically required! For this roundup, we’ve compiled a diverse list that caters to a variety of tastes—everything is on the menu, from dim sum and pizza to tacos and eggs Benedict. Whether you’re combating a hangover with eggs and a few rounds of mimosas or simply looking for a hearty meal to fuel your weekend adventures, you’ll find it here.
If you agree that there’s something intensely gratifying about removing a lobster’s shell, cracking crab legs, and snapping open a fresh clam to get to the succulent meat within, then Cherry Creek’s Blue Island Oyster Bar and Seafood has the class for you: Chef & Shucker, its new oyster- and clam-shucking series. Cory Egan, Blue Island’s oyster buyer and pro shucker, debuted the experience in March and now teaches the class at least twice a month.
Written for 5280.com. Learn more about oyster shucking classes here.
Denver Restaurant Week is back! From February 24 to March 5, the 13th annual celebration of the local restaurant scene is offering deals at 256 (and counting) restaurant choices. This year, DRW organizer Visit Denver introduced a price-tiering option, with three-course meals at participating restaurants falling into three price ranges (per person): $25, $35, and $45. Not only does this give restaurant-goers more options for dinner, it also offers restaurateurs a bit more flexibility in creating their menus. Whether you’re looking for a casual bargain or a black-tie splurge, this year’s DRW lineup offers something for every taste and budget.
At one-week-old Hearth & Dram, it wasn’t the intoxicating smell of roasted suckling pig, the game-y bite of fresh bison tartar, or the deep savoriness of roasted hen of the woods mushrooms that secured my devotion. No, it was the impressive library of whisk(e)y, bourbon, and rye—more than 350 varieties in total—that won me over.