July 29, 2025 • 43 mins
Shoutout to our sponsors Meraki Cannabis & NOBO Dispensary for making the weekend tolerable
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
- Big Eat Recap. Things We Did Well & Things We Can Improve On
- Vail/Avon Review. Wedding Recap
- Bear Leek First Look & Taste
- Saigon Noodle Club by PKR is Ready to Open Their Doors
- Heavy Concert & Feelings for The Lumineers Who Return to CO This Week
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana and of the
pauses looking behind.
Speaker 2 (00:14):
It are the most important jobs. Is talking gnology in
ninety day the records on marijuana and the Washington Office
and Narconic Division actually build a small corner like this
today they built pattern Welcome ladies and gentlemen, Coloradians and
everyone that's mort enough to listen from the outside. One
(00:36):
of the most amazing plants we've ever discovered, the Pott
talking the trippers, the glass opis the hip books, all
gathered in secrecy and flying Eye as a company.
Speaker 1 (00:48):
Welcome back, ladies and gentlemen to another week of stone
at Petite with your host.
Speaker 2 (00:59):
As always, it's me and across the Computer Information super Highway.
I got cb CEB how you were recovering?
Speaker 3 (01:07):
Uh man, I gotta say, when you go to a
wedding where it's just all your friends and just close buddies,
it's like going to a goddamn music festival. I feel
worse than I probably feel about as bad as somebody
who went to bonner It. You know, it's just awful.
It's just awful. My leg's hurt from dancing. I'm just sore.
Speaker 2 (01:31):
Yeah, And I mean really The party started Thursday night
when we were walking around eating to our hearts content
and it just did not stop. It was a gluttonous
fuck ninety six hours. And I thought that it would
all kind of dissipate, But little did I know. I
had multiple events, great dining experiences this week just to
(01:53):
kick off the week. And it's only just a gun.
There's no rest for the wicked, but we're glad to
have a great episode for y'all. We're gonna talk a
little bit about the big eat, the pluses, the cons,
the negatives, whatever you wanna call them, and everything in between.
We'll talk about the week and and veil our thoughts
about Avon and things of that nature, and then we'll
(02:14):
dive into the new restaurants that are opening their doors
this week as well as we'll also talk about the
weekend that is upcoming with a great article from the
Denver Gazette about the lumineers who are playing that just
pulls at your heartstrings and we send our love to them.
But before we dive into any of that, we want
(02:35):
to give a shout out to our sponsors, our first sponsors,
our friends over at MOROCKI. If you were at the
Big Eat on Thursday, you may have gotten to meet
not only the owner, but some of the team behind
their award winning cannabis as well as their award winning cartridges.
You can find them all across the Metro. We like
to get them from our other sponsor at nob Dispensary.
(02:56):
But not only were they showcasing great of his products
to those that have a finer taste or palate, it's
also very approachable for a price point, both their flour,
their concentrates and their pins, so you can't go wrong
with our friends over at Muraki. It's the official that
(03:17):
dubbed by US cannabis brand of the hospitality industry and
chefs continue to love it. And Chris were sending all
of our chef friends over to Nobo Dispensary because they
have some of the friendliest prices in town. Not only
do they have a selection of maraki and brands like
dialed In and seven ten and things of that nature,
but they also just recently unveiled a weekly menu. The
(03:39):
weekly menu on Mondays is all about edibles. Wednesdays It's
Wax Wednesday, Friday's Flower Friday with Nobo and seven ten
specials for every purchase order and then they do solventless Sundays,
so for those that are shopping on Sundays, you can
get everything from ros and resin, vave pens, Cartrion or
vap pen, crture, edibles, anything you can find it and
(04:04):
get it there. They've got a great selection of a
name brand as well as some up and coming brands.
So no matter what you may be hunting for, whether
it's a good deal or a quality product like a
Big Head's, Little Necks Concentrates, they've got you. Nobo's located
at nine to seventy Lincoln Street and they're relatively new
on the scene, so tell them we sent you in there,
(04:25):
and they'll probably give you a little discount. Say Stone
Deputite sent you. They'll take care of you. All right, Chris,
let's dive into it as a patron. How was the
big eat to.
Speaker 4 (04:35):
You, dude?
Speaker 3 (04:37):
Okay, and full disclosure, this is not because like you
work for the organization that threw it and all that jazz,
but honestly, it's a great event from the moment you
walk in and of course, like I was going there
via media, so I got to, you know, kind of
get into a smaller line, but really and truly, the
(04:58):
whole set up the line to move fast. And what
I love about the event is that the way it's
set up is you never feel super claustrophobic like you
do at a lot of events, where like vendors are
lined up as far as I can see and it's
mainly down one little stretch. I like how this is
(05:19):
kind of sparsed out, so you know, people can kind
of move freely throughout and not get stuck in lines.
But I thought there was good representation of all the
restaurants that you may not typically find at other food
events across the city.
Speaker 4 (05:38):
And not only that.
Speaker 3 (05:39):
Though the beverage vendors those were great, and the way
it was just like peppered throughout. It just makes for
a fun experience because it's not like, oh, I'm going
over here to get food, then I got to go
all the way over here to get like a beverage.
You know, there's a good mix and match. So I
love the way the space is utilized. The dc P
(06:00):
a kind of convention center, is perfect. But as far
as food goes, I mean, everything's great. Like I love
the fact too, Like right when you get into the space,
you can segue over to the left or to the
right and immediately grab a bite. You don't have to
like go forward or go to the big space. It
(06:22):
was fantastic in terms of some of my favorite bites.
I mean, I gotta go with one of my most memorable,
which was the like the tomato pie with cavea. Yeah, Like,
I don't know, man, looking at it, you don't think
(06:43):
there's gonna be that much flavor in it, but then
when you bite into it, it's almost like a bite
sized cheese pizza or.
Speaker 2 (06:50):
Just yeah, tomato pie. It almost had like a little
Southern flavor to it, but also the deep dish pizza
varietal as well with that crisp the outside and then
that salty Brian on top really set it off as well.
Like I thought, they knocked it out of the park,
and you are right, I think, you know, maybe some folks,
(07:11):
and we apologize all the Happy Denver to those that
maybe got a little bit in line getting into the
grand tasting just because there is one entrance. We have
heat taken that advice. Next year, we'll make sure to
at least find a way to make that line move
quicker to get you in. But the lines once you
(07:31):
get in. That was one of my favorite parts was
you could almost walk up to you know, sixty or
seventy percent of the vendors and not wait at all,
just grab a bite and then keep on marching like
Sherman's Army. And the variety of food.
Speaker 4 (07:46):
Yeah, shout out.
Speaker 3 (07:48):
Shout out to our boys over at Pizzeria Leol too,
because that meatball was the good.
Speaker 2 (07:54):
Yeah, And I thought, you know, some of my favorites.
I loved the Pirate chef with the lamb Teren like good.
He does something a little bit different. And for those
that don't know Chef Ian, he's a private chef and
he teaches some culinary classes to a youth here in town,
but does a lot of private events. And we've worked
with them in the past, you know, intermittently, but have
(08:16):
had the pleasure of trying his food at multitude of
restaurants or pop ups and parties. The dude just fucking
knows flavor profiles, like a golden raisin vinegarrette with like
a prim fresh and herbs. It was so fucking choice,
and it was just like that's creativity where you're not
gonna get like, no one's voting to win best bite.
(08:37):
No one's doing. It's like, let the chefs, let the
freak flag fly, let them, you know, do something that's
a little culinary like challenge or something inventive and fun
like it seems like it's enjoyable, and you know, we've
gotten some great feedback from chefs, although like what chef's
gonna be like a fucking hated your event, I'm never
coming back. I'm sure there may be some that personally
(08:59):
think they just won't voice it. So I understand if
somebody had complaints, and same for patrons had complaints, but
the only one we really have heard was that it
just took a few minutes to get in to the confines,
the friendly confines and the words of Wrigley feel. But
after you got in, it was had a duck tongue
(09:21):
carnitas on top of a duck tongue our duck skin chitaroon,
and they sat right next to Sergio and Nick touch
from Lalow and those guys just fucking kill it. I mean,
what a combo platter right there, right off the gates,
swinging and like you said, right there on the right
not turned serving up curry doki. Fucking scrumptuous, like there
(09:43):
were so many bites and so much variety of food.
Kanjo fucking killed it. Like, I think this is the
most vegetarian food that they've ever had at this event
or restaurants just participating in vegetarian food. I thought that
went really well. But I'll tell you what, Chris working
(10:04):
the event, instead of just being a party asshole like
I usually am, we're just bip and bop around and
eat as much food as possible and hit the pen
in the corner. I did not get to eat as
mini bites this year. I probably had fifteen, maybe sixteen.
I had a fair amount of libations, but I was
kind of in charge of the chef's lounge area, so
(10:25):
I wanted to make sure the chefs had beer and
make sure that food that we got from Keyks all
went off without a hitch, and that we cleaned up
and all this and that. But I thought there were
some really great bites work bench dining for those that
don't know, I think they really made a name for themselves.
That Yakatori port belly was phenomenal, and we bust lawns
(10:46):
from him and Ball's fairly often because he's a friend
of ours, but they instead of doing one of those
crazy antique dumplings that they have at the restaurant or
something that you know is kind of the flagship bite,
instead they went totally off the wall. And I heard
multiple people say it was their favorite bite, and I
see where they came from, because they had this panacatta
(11:09):
with that sweet corn topped with pet like so there
was a little bit of that rich flavor, the creaminess
from the pantacatta, and then it was topped with like
lime zest, popcorn and chili crunch or salsa maacha and
all of those three things together, both texture and flavor
profiles four or five things. Really they were just it
(11:31):
was so fucking good. And then JACKX is serving up
of oysters like on the flat you know, like flat
top or on the grill, just like gorgeous flames coming
off that. It was so fucking dank. And then who
else was awesome? The paea from Diego and the Lusignia team,
Like they were just doing serve yourself paea, both seafood
(11:54):
and vegetarian pieta, and they had more than enough and
more than another to go around. Shout out to a
restaurant Olivier. They fucking killed it. I mean the bindery,
our friends from Edgewater in they fucking cut it with
a meat bowl as well, like Tavernetta with that veal.
There were so many great restaurants and so much variety.
(12:16):
Whether you're a meat eater, whether you're Cali sober. There
was something for everybody. And the Bronci guys were posted
up in the bus out front smoking, chiefing out the
place before the party started. Like I felt like it
felt like a party, both for the hospitality industry as
well as for the consumers and the patrons alike.
Speaker 4 (12:38):
Yeah.
Speaker 3 (12:38):
Absolutely, And you know, if the only complaint you received
was the fact that lines took a little long to
get in, I'd say that's a win, because no matter
what event you go to, there's always going to be aligned.
Some take longer than others, you know, some don't. But
I think y'all will figure out a way to make
that better next year. But still there's always going to
(13:00):
be aligned on any of that.
Speaker 2 (13:03):
No, I mean, you're right, if that's the worst thing
that we're getting complaints of, then that's not as bad
as it could be, you know. But at the same time,
we want to get as many folks and as quickly
as possible. So next year we will make sure that
whether it's an extra entrance or you know, we do
the security and we check everyone's idees, get wristbands so
(13:24):
they can just walk right in right at six. We'll
find ways to circumvent that, and hopefully everybody still was
able to get in and eat to their hearts content,
because God Almighty. After that, Chris, obviously we had to
do cleanups. We got out of there a little later
than the average bayar like ten thirty or eleven, and
then we went over to Yacht Club and honestly, the
(13:47):
gang was not all there. They were down at Tails
of the Cocktail at New Orleans. They've been just showered
with the accolades and finalist awards and nominations, and they
deserve all all of them because the party was. It
was a great party Thursday night, late night, finished with
a couple of martinis in a frozen deck to get out,
(14:08):
and then the next morning we just had to get
up and get the fuck out of town. Went straight
up to Veil. Chris, I'll let you take the reins
thoughts on Veil scene, as you're not a regular up there.
How'd you like the environment, the west End, et cetera.
Speaker 3 (14:22):
Yeah, I mean, I guess we really were in Avon,
you know, so we didn't We only went to Vail
for that brief period of time for that one party.
But I mean there's you know, I guess we didn't
do a lot of exploring since we were up there.
You know, we liked hanging poolside. You know, maybe if
I got out and explored a little bit of the area,
(14:43):
I might like it, But I wouldn't put it up
there with like one of my favorite ski resort type places,
you know what I'm saying.
Speaker 2 (14:53):
Yeah, I mean you don't get a full representation of
the town. But it was pretty. The weather was nice. Yeah,
the wedding was gorge The.
Speaker 3 (15:01):
Wedding was gorge and that was great. And I love
the river. What is that the Eagle River?
Speaker 2 (15:08):
Yeah?
Speaker 3 (15:08):
Yeah, I love that running right behind the property. That
is clutch and that is gorgeous. And yeah, I gotta say,
I think I have, like, you know, a new number
two for like ultimate wedding songs. It's not quite above
shout yet, but the Pink Pony Club, Holy shit, that
(15:30):
I mean that nade my weekend.
Speaker 4 (15:31):
I jumped. I jumped.
Speaker 2 (15:34):
You were living your best life on the dance floor.
I did my shout. I meant you know, I got
my shout. I also got a I want to dance
with somebody, And at that time almost looked like fucking
like jeff Na dude, just like I'm so excited. I'm
just like in a marching band, like I can't even
contain myself. I'm not even dancing, just pure like excitement
(15:57):
takes over. And I didn't do the full full lay
a fish on the ground this year. I may have
left a little bit desired. I was asked to not
ruin yet another suit by hopping on the dance floor
and then fishing out on the floor like our brethren
from Animal House many moons ago. But for those that
made the reference, otis day and the nights. But shout
(16:20):
will always be at the top. And when I hear
it from another room and somebody was like, Kip, it
is it? And I was like, are you sure? No,
I don't think so, and they're like, no, that's shout.
I just came running like a fucking like know what
an example would be. I came running like a dog
like I was just like I'm so excited. I mean,
this band shout out to the what is it, the
(16:41):
Great Family Reunion Band, Great Family, the Great Family Reunion Band.
They're probably the best wedding band in Colorado. I've been
to the fifty weddings in Colorado over the years, this one.
They are the cream of the crop. And you're right, Chris,
(17:01):
I didn't know the Chapel Roone songs until I heard
the choruses, like, I just don't know the lyrics, so
I'm not like, oh, I know this song, and then
it's h ott ogo and then I was like, Okay,
we got that out of the way. The next song
is gonna be one of my songs. They went right
(17:21):
into Pink Pony Club. You've never seen so many people
groove it on the dance floor, y'all were, and y'alls,
I think I have a video. I'll check and see
if I have one that can put a line. You're
just piping, man, you're just singing dancing. You've got those
like glowsticks. I mean, the party itself was gnarly as shit.
Speaker 4 (17:42):
Oh so good, so good.
Speaker 2 (17:44):
Wedding was pretty too, and the weather in Vail like
doing something in the mountains, I think coming back to
ninety seven degrees and you're hungover as fuck, and you
feel like you haven't slept ad enough because you're in
a hotel and you're you know, you're playing a road game.
You're on one hundred percent on your way back, no
matter how many beverages you drank. We definitely closed down
(18:05):
and had last call at the dive bar in Avon Bob's,
I believe, just sluging fucking beer and eating chicken wings
at one am, like your body feels that at our
old age of thirty, like we have no business staying out.
That lead late four nights in a row, and boy, Holly,
(18:27):
did we I mean goodness, gracious dude.
Speaker 3 (18:29):
Shout out to the Weston Pool Bar for the Miami Vices.
Those were delish.
Speaker 2 (18:35):
I think that was the highlight of the pool of
the hotel. Beyond the hotel did a killer like wedding reception.
I just knocked the gimbal off the desk pool like that.
I put this Miami Vice's poolside the pantheon of highlights
from the Veil weekend. It was, and then the views
were spectacular, both pool side and at the rehearsal dinner
(18:58):
welcome party. Yeah, I ate like multiple fucking barbecue chicken sliders.
I think I had a chicken yiro one point through
the weekend. We ate at Avon Bakery and Deli, which
if you're looking for just an easy bite for breakfast
or lunch, they make all their the breads in the
house kind of a little Jewish Deli vibe with the
(19:20):
chicken salad, you know, tuna salad, egg salad, all available
both on a bagel or a sandwich. Also just buy
it to go and you can say they have like
seven different kinds of Hollove breads. And while it's a
tumultuous time to be uh whatever we want to say
about that, it's a great time to be visiting Jewish
delis that I could eat that breakfast every day if
(19:44):
it was in my neighborhood. So now I want to
give a shout out to them, and shout out to
Luke at the pool Bar. That guy was nothing if
not consistently just constantly bringing Miami vices by the pool.
Speaker 4 (19:56):
Side sun out to that upsell.
Speaker 2 (20:01):
Yeah, okay, Chris. When we got back to town, I
was like, fuck, yeah, I'm gonna relax for a couple
of days, get in my underwear, just kind of like
get back to normal because the lumineers are coming to
town this weekend. But then I remembered that we have
two restaurant groups, multiple badass chefs that are all opening
(20:25):
restaurants this week in Denver. Some are very highly anticipated.
One is kind of a new model of a former
entity that I've missed dearly and is a welcomed addition
to the neighborhood they are in. Would let me just
start with what did you do on Monday? Did your
(20:46):
underwear and relax and get caught up on sleep?
Speaker 4 (20:49):
Yeah, and made an easy dinner?
Speaker 2 (20:53):
Okay, cool? That sounds awesome. So I went to dinner
by myself because Morgan was at work still you were out,
and my boss, who we were kind of invited to
go for work, had family in town. So I went
by myself and I looked like Stephen Glansburgh at the bar.
(21:14):
But bar Leak has taken over Jeff Osaka's former Osaka Ramen,
which is best described as underneath the Art Tarix building
in Rhino. So where Parkberger used to be, that door
right to the left that used to be Osaka Ramen,
you now walk in that door, and you're hit with
(21:36):
like graffiti art and highlighter colors, so it kind of
gives you that little bit. It almost reminds you of
a scene of where John Wick would definitely get in
a knife fight. And you walk down these stairs that
are covered in glow sticks and graffiti, and it's this
gorgeous vot like almost like velvet or swayed like high
(21:58):
barstools with gold trim on the handles and the frames.
So there's a little chef's kind of counter around and
a bar top right there right when you walk in
after going through the partition, and then along the wall
there's a bunch of two seat four seat booths that
kind of like all share one bench on one side,
(22:20):
and then tables and singular chairs break up the opposite
side of a very kind of thinner hallway. It probably
seeds fifty to sixty, maybe seventy at most. The vibe
down there is it's sexy, it's fun, and it's playful,
which almost reminds you of what Chef Rema and Chef
(22:41):
Harrison are concocting down there. When asked, they said New
American cuisine, but realistically there was some influence of like
Mediterranean or Middle Eastern flare as well with like miso hummus,
light flavor of profile, paired with things like charred radishes.
(23:03):
They had like bites of Summer that were things like
a melon and tomato kind of an appetizer and a
melon broth with basil oil and herbs. But you could
go totally different directions, like they have a bread and
butter program that's with a charred leak butter and Parker
(23:24):
House rolls. Chris, I would have stuck my dick in
these Parker House rolls if people weren't like there that
we knew they were so fuckworthy. It was perfect. Here's
the pro tip. Order one for the table right when
you get in, whether it's a two top, a four top,
or if you get one of the longer communal tables
than an eight. Maybe that's a big group, maybe it
was a sixer. Grab a couple of them for the table,
(23:47):
but then order one or save one order you know,
pocket bread, yeah, for later on in the meal, because
while I was eating just for one, I didn't want
to be a huge bag of shit for friends and
face family night where that are you oftentimes either sharing
the love with you they're not oftentimes asking you to
pay full price. So I don't want to be the
(24:07):
guy that just overorders just to be that guy, so
I went with like a litany of different small plates,
and all of the sharebels and small plates, whether it's salads,
whether it's the appetizers, whether it's the chicken liver moose
being under ten dollars, like the only they have like
a raw ish section with tartar and crudo and something
(24:31):
else on that shelf, and all of those are like
sixteen and I think maybe the most expensive was like
nineteen or twenty, but most of them, like there's literally
dishes that are under ten dollars that you could get
for the table as like you grab that and an
entree and you can get out of there. The entrees,
I did not dive into them because I did not
(24:52):
want to be that guy that just splurges to splurge.
Have things like a t bone steak that ranges around
seventy bucks. They have a fried chicken platter, like an
orange fried chicken platter that comes on a bed of
veg that was like thirty five bucks. And then they
had a halibate and halibate and ratatui. I believe a
(25:16):
fish dish that looked gorgeous as I watch chef's plate
and takes things out just because I was, you know,
just being a fly on the wall for night one.
And we don't give restaurant reviews until we at least
eat them three times. Like I'm not going to tell y'all.
They you know they've got this is the final. Maybe
they're going to keep it for a little while, see
(25:36):
what plays, see what changes. Maybe it's based off of
seasonal ingredients like a melon and tomato, you know, kind
of thing own that melon and tomato. I think it
was a vegan broth with tops of peanuts. I almost
went full vege if you don't count the fucking sesame
torque filled with chicken liver moods that I mean, that
(25:57):
is the quintessential like to get. If I see it,
I'm gonna always get it. But it's definitely unhealthy by
comparison to everything else I ate. It was fucking delicious.
Everything I ate was a banger, but I understand that
it could have been a one off. They had more
people on the line like that. Hiccups will occur both
(26:19):
with POS systems and getting the right dishes to your table,
Like every restaurant has these hiccups, especially in those growing pains.
So that's why we give some folks to grace, you know.
That's why I didn't try to just overorder and get
one of everything so I could say, oh, you must
try this. Anybody that says that is a fucking liar.
But they really came out the gates fucking swinging.
Speaker 3 (26:42):
Would you say, this is uh, this is more of
that date night spot rather date like a casual like
night out with with the significant other.
Speaker 2 (26:54):
Yeah, I guess you could call it a date night's
spot in terms of like price point, like the bottles
of they have a solid wine list, the cocktails are
intimate and sexy, a little bit sleek, so to speak.
But you can do like a happy hour or like
a casual sash as. I think they're opening at four
o'clock and if you're like making a night out of
being in Rhino. A lot of that neighborhood is based
(27:18):
off of foot traffic and bipping and bopping, or at
least at once was, you know, nowadays we have a
little bit different a vibe, but you can easily go
to there at six or seven, maybe five or six,
do happy hour shareables and then go over to Pond
Pond for a drink or if you wanted to start
with like a sexy, sleek high on some of the
(27:41):
style cocktail bar. Like it's got that vibe where it's
a cool hip spot to be seen as well, and
it's gonna be like they're gonna have music plan and
like I mentioned the graffiti, like it's a lively spot.
So if you get that seven o'clock on a weekend,
you'll definitely kind of make a night of it and
want to finish with like going down a noble riot
for nightcap, you know, or gotcha. But you can also
(28:05):
do happy hour with the group before you're going out
on the town going to eat a bigger meal because
they have so many light bites and smaller shareable courses.
It's pretty solid. Sorry, I got the hiccups. I've eaten
and today I did it again. I ate more fucking
food again today.
Speaker 4 (28:24):
Yeah, what'd you have today, Chris?
Speaker 2 (28:28):
You know our friend long to win, I do Long
as a middle friend of ours for a hot fucking minute.
He's done our cannabis stoned apetite dinners around fucking COVID.
We've done dress up parties, we've done everything under the sun,
and we've always tried to support Long both when he
was at fuck king rapidose entity inside of Avanti and
(28:53):
when he had a place on Fairfax and when he
does pop ups. You know, I think that's the first
time we were introduced to him. I mean, but or
maybe it was the food truck. Either way, the guy
has been swinging a fucking hammer of dankness for a
hot minute. And now after Avante he closed the stall
because they were doing like renovations and so it was like,
(29:15):
maybe it's time for me to find a new place.
Thank fucking god he got out of Avante. I mean,
he's going to thrive now that he has opened up
what is called Saigon Noodle Club inside of Edgewater Public Market.
For those that don't know, it's right off the twentieth
Ave near Sloan's Lake. It's a little more family friendly
of an atmosphere. So if you're looking to get rowdy,
(29:37):
you still can't because the bar has palomas on tap
that are absolutely dynamite. But like he has approachable cuisine
for people that look like us. He has deep, deep
flavors and like broth and like utilizing tofu and dishes.
And now he's got a couple of different items including
(29:59):
a byo like build your and bowl type situation where
you can go dry or wet. You like it, just
you can go in there dry or wet, build your
and bowl. But he also has like some fun stuff
that will be very easy to sell to the average
consumer of Suburbia with their kids. His chicken wings, Chris,
(30:22):
are uh maculate. He doesn't pop ups. He's done them
at different specials throughout life. They are so goddamn good.
They're up there with obviously King of Wings is my
alpha for grilled and I love macfam for their fried
ones with the Mala seasoning and spice to it. But
(30:45):
these don't batter. And I'll sit in there talking with
Kevin and Ashley today some friends of the program, guest
of the pod, great people of the community, and they
were like, the difference between not dredging and letting that
skin kind of like carry all that integrity both with
the grease and how they toss their wings at the end.
It doesn't overpower the flavor of a juicy chicken bird
(31:09):
in there, Chris, I know you live right there. They
open on Friday. I implore you to go get those chickens.
You've got to get them. Just grab two orders and
take them to go. They're like eight bucks for five
is what I maybe they're ten for five, ten for five.
They got the egg rolls, They've got the spring rolls.
They still have the beef fuf which doesn't really step
(31:31):
on the toes of any other bender at Edgewater Public Market.
And I love EPM, but the food has not always
been up to par with the vibes that we look
for in a quality dining experience, like they had. Gladdies
and Conjo were the two kind of like ones that
we would seek out when eating there. And then when
you're like I just wanted X, whether it was a
(31:54):
chicken sandwich or a euro like a good French fry,
Like I don't even I can't even tell you that.
Eat the sliders there, they feel like hockey pucks, you know,
Like I feel like, now it's Kanjo Gladdie's Saigon Noodle Club.
This is just for lunch. We love Black black Box
for breakfast. But now Tessa Deli, you're you know, the
(32:15):
former stomping grounds we had on the East side are
opening on the West side, like Edgewater is swinging for
the fences to make sure they have not only appropriate
and approachable dining, but also a little cultural flair as well.
So now we have I mean, obviously the door a
watt for seasonal dishes from Kanjo may still be my
favorite bite in that whole venue. Gladdy's fried artichokes, and
(32:39):
when they do that root, they still do it, but
the root vegetable ruben. And now they have like a
full dining and they're not They're no longer in a stall.
They're in a restaurant front like where Meta Burger was,
which was very Meta Burger, but Tessa's going in there
seeing it. Sandwiches, the chicken are fucking great at Saigon,
(33:04):
and he's using a different noodle than you would see
with a normal fuff And when he told me the
experience of like what the process goes through with how
he cooks it, it's like, Uh, bring water to tempt
and then turn it off, then dredge the noodles for
a amount of amount of time, then you stir it,
and then you cook them for a few minutes, and
(33:24):
then he takes them and he breaks them up like
on a whether it's like a like a hotel pan
kind of thing, and then refrigerates them, so you're technically
getting day old noodles, but they're like perfectly al dente.
And then when you add them to the broth or
to this bowls, they get heated quickly by the broth
and they were just perfect. It was. It was really
(33:47):
fucking delicious. And again, find criticizing long if there's something
to criticize, or you know, fluff his tires, because he
and his team have been doing it, but they're still
working out kinks. But he's got a lot of these
recipes for his time working in so many different kitchens
and with so many different chefs. You know, he probably
(34:07):
has a little bit of the inspiration from macfam and
his how he dresses his chicken wings. Chris, it was
so goddamn good egg rolls. You know, I'm aa slept
for eggirls. I just pocket those puppies. And then with
the Edgewater Public Market do it movie nights coming up
starting like they already started. They they did Ferris Mueller
a few weeks ago. Like I would go get I
(34:28):
would get full nudes in the park with families everywhere
and just watch movies on Mondays or Tuesdays.
Speaker 4 (34:36):
Nice. That's my goal for the week. That's my one
goal this week.
Speaker 2 (34:40):
You're gonna love it. You're gonna love it, and then
next time you're doing it date night or we're trying
to get out with the group. I think bear leak
has got to be very high. And we'll get Chef
Ruma and Chef Harry on the pod because we got
to talk with him about the creativity and the fun
kind of like playfulness that they're using with their at
like with their whole venue. You can tell they're not
(35:02):
taking themselves too seriously, but they still have very culinary
skill like everything from how they plate to what courses,
like what ingredients pair together, but not overdoing it with
seventy eight different fucking items and just complicating a dish
(35:24):
like that is going to be a very welcome addition
to a rhino. I think they're going to do really well.
And if you're listening to this and you're like, shit,
I love everything you mentioned, hit them both. You can
hit them both on a weekend and you can get
away with out spending a swath of money. We saw
the inflation notes that Colorado's getting hit harder than other places.
(35:45):
We get folks who are hurting a little bit more.
Saigon Noodle Club, a family of four can eat for
a friendly price point and for those nights when maybe
you want to date night or treat yourself without going
fucking chefs. Everybody in their mom opening a fucking imacasse
in this city now, So having a place that's doing
ola carte but with a chef's table where you can
(36:06):
watch them cook. It's fun, it's delicious, and they're kind
of having They're being playful with it while still taking
the ingredients very seriously. Okay, I'm tired. I'm gonna go
to fucking sleep again at eight thirty tonight. I can't wait.
Speaker 4 (36:26):
You'll be good.
Speaker 2 (36:28):
Well. Tomorrow we are excited to go to a cannabis
pop up. There's a new brand called Diamonds or something
of that nature. We'll have a recap for us on
the next episode, and maybe we can get them on
the podcast to talk about the state of the industry,
not only in Colorado but across the country as things
are gone a little sideways in terms of hoop and
(36:49):
realization of legalization, as well as the rolling back of
THHCA Sales and Conservative States and Farm Built. I mean,
every year it's up for fucking discussion, and goddamn September
and October, so we'll have to talk with some folks
from the Canada space because while we know and love
our brands that we stick to and are tried to,
(37:12):
we should learn more about what's on the market and
the trials and tribulations that those brands are facing. And
then Thursday, Thursday Saturday, there was a very felt story
by John Moore, who John is one of the people
from the ums that just finished there last year, and
(37:34):
the Denver Gazette where he spoke with Wesley Schultz from
the Lubidiers. And for those that don't know Wesley and Brandy,
we consider them friends of ours. They welcomed me into
their home. They've always been so kind and I'm trying
to do everything in their power to help the industry
and the community, and so we loved them to pieces.
And they had a tragic family death that happened a
(37:59):
couple of week weeks ago while Wes and the Lumineers
were on tour, and so they're coming back to Denver
this weekend and Wesley was talking about we're going to
play you know, our hearts out, you know our emotions,
but he also wanted to bring about conversations around the
men's mental health and taking care of yourself and you know,
(38:22):
ways that others can help and you know, be there
for one another. And it just broke me down. I
was like in tears reading about it. And John's a
wonderful author, but speaking with those cats like they're going
to bring the hammer with the fantal ratelift of the
night sweats this weekend as well, and so well, it'll
(38:42):
be a heavy hearted concert. But I'm going to try
to get a little rest before Saturday because I can't
wait to dance and shake my tail feather like you
last week. But it almost brings a tear to my
eye today. So we said all love out to Brandy West,
Sam's family and everybody that knew him. Heartbreaking, So you
know they're back, and it feels like it's almost bittersweet,
(39:04):
but at the same time, our loved litas with them.
What do you got on the docket for the rest
of the week, anything fun?
Speaker 4 (39:13):
Uh not?
Speaker 3 (39:14):
Just catching up on a lot of work stuff. But
then got Tedeshy Trucks on Saturday.
Speaker 2 (39:20):
Ooh, where's that rock? That'll be a fun one.
Speaker 4 (39:25):
Yeah, that'll be a poem.
Speaker 3 (39:26):
But I'm looking like I'm pretty much keeping a tame
from from now until Saturday afternoon.
Speaker 2 (39:33):
I mean, justifiably, so Jesus Christ, I'm exhausted.
Speaker 4 (39:37):
Yeah, July was a brutal month.
Speaker 2 (39:40):
They really. I mean we had a big old time
from work events to partying with our friends. We had weddings, birthdays,
we had a little bit of everything. I feel like
I haven't been able to sleep in my own bed
for more than like three days in a row before
turning around and having to go back out there. True.
Oh well, Chris, you know, we have another event coming
(40:03):
up in September. Tickets will go and say next Tuesday.
It's called Savor the Season. We're this is a spin
off from what was once the Harvest Week Coalition that
was between Eat Denver before my time and the Growhouse,
and I went as a patron, you know, I went
to support the chefs and our friends. But the Growhouse
(40:26):
and Eat Denver have split ways and so now I
just go there, you know whatever. And so this year
it's called Savor This Season, and there's four new nonprofits
that Eat Denver will be trying to raise money for
with six chefs each night cooking up a family style
(40:49):
dinner for four nights in a row September fifteenth through
the nineteen. It's going to be a fucking doozy. So
that is my now my main focus. And if you're
in the hospitality industry, we also have a bunch of
events for only hospitality industry over the coming weeks and months.
August I think we have three or four. We're hosting
(41:09):
a DEI workshop over at Hotshots Coffee. Shout out to
Fierburg for letting us host there, great location to host
an event as well as we have an event with
Nurture next week as well with Nice health Care about
proactive approach to staying healthy in the workforce, which is
(41:32):
meant for hospitality workers because oftentimes, you know, you don't
get as much medical even if you do get FMLA,
you don't get your full stipends or you know, your paychecks,
so it's a little bit difficult. So we're kind of
trying to find proactive approaches to being able to you know,
still make it to work and provide for you and yours.
(41:53):
So Nice Healthcare has been cool enough to come in
and kind of do a little seminar about everything from
midtal to physical health that kind of helps with things
of that nature. So we got a lot of cool events.
If you're in the hostile industry, feel free to reach
out to us on social media, shoot me an email
Kip at stone hyphenappetite dot com. We would love to
(42:14):
have you at some of our events as we try
to continue to create the flag and be a contributing
member to the hospitality industry and community here in Colorado.
And for those that are asking, while the food was
friendly price this week or cheap, we made sure to
tip on the full total and to try to bring
that number back up to a whole status quo. So
(42:34):
no free ads here. We try not to take free meals.
Even if long makes us, I'll go buy six hundred
chicken wings to make up for it. So we hope
everybody goes out there and supports local restaurants the most
they can, and if you can sports on local live
music venues as well, we do. Well, we've done, we
(42:54):
miss anything, na I think that's it all right. Well
until next episode, y'all, stay high.
Speaker 4 (43:00):
Stay hungry, try new spots.
Speaker 2 (43:03):
Cheers, cheers,
The suppression of the use of marijuana and of the
pauses looking behind.
Speaker 2 (00:14):
It are the most important jobs. Is talking gnology in
ninety day the records on marijuana and the Washington Office
and Narconic Division actually build a small corner like this
today they built pattern Welcome ladies and gentlemen, Coloradians and
everyone that's mort enough to listen from the outside. One
(00:36):
of the most amazing plants we've ever discovered, the Pott
talking the trippers, the glass opis the hip books, all
gathered in secrecy and flying Eye as a company.
Speaker 1 (00:48):
Welcome back, ladies and gentlemen to another week of stone
at Petite with your host.
Speaker 2 (00:59):
As always, it's me and across the Computer Information super Highway.
I got cb CEB how you were recovering?
Speaker 3 (01:07):
Uh man, I gotta say, when you go to a
wedding where it's just all your friends and just close buddies,
it's like going to a goddamn music festival. I feel
worse than I probably feel about as bad as somebody
who went to bonner It. You know, it's just awful.
It's just awful. My leg's hurt from dancing. I'm just sore.
Speaker 2 (01:31):
Yeah, And I mean really The party started Thursday night
when we were walking around eating to our hearts content
and it just did not stop. It was a gluttonous
fuck ninety six hours. And I thought that it would
all kind of dissipate, But little did I know. I
had multiple events, great dining experiences this week just to
(01:53):
kick off the week. And it's only just a gun.
There's no rest for the wicked, but we're glad to
have a great episode for y'all. We're gonna talk a
little bit about the big eat, the pluses, the cons,
the negatives, whatever you wanna call them, and everything in between.
We'll talk about the week and and veil our thoughts
about Avon and things of that nature, and then we'll
(02:14):
dive into the new restaurants that are opening their doors
this week as well as we'll also talk about the
weekend that is upcoming with a great article from the
Denver Gazette about the lumineers who are playing that just
pulls at your heartstrings and we send our love to them.
But before we dive into any of that, we want
(02:35):
to give a shout out to our sponsors, our first sponsors,
our friends over at MOROCKI. If you were at the
Big Eat on Thursday, you may have gotten to meet
not only the owner, but some of the team behind
their award winning cannabis as well as their award winning cartridges.
You can find them all across the Metro. We like
to get them from our other sponsor at nob Dispensary.
(02:56):
But not only were they showcasing great of his products
to those that have a finer taste or palate, it's
also very approachable for a price point, both their flour,
their concentrates and their pins, so you can't go wrong
with our friends over at Muraki. It's the official that
(03:17):
dubbed by US cannabis brand of the hospitality industry and
chefs continue to love it. And Chris were sending all
of our chef friends over to Nobo Dispensary because they
have some of the friendliest prices in town. Not only
do they have a selection of maraki and brands like
dialed In and seven ten and things of that nature,
but they also just recently unveiled a weekly menu. The
(03:39):
weekly menu on Mondays is all about edibles. Wednesdays It's
Wax Wednesday, Friday's Flower Friday with Nobo and seven ten
specials for every purchase order and then they do solventless Sundays,
so for those that are shopping on Sundays, you can
get everything from ros and resin, vave pens, Cartrion or
vap pen, crture, edibles, anything you can find it and
(04:04):
get it there. They've got a great selection of a
name brand as well as some up and coming brands.
So no matter what you may be hunting for, whether
it's a good deal or a quality product like a
Big Head's, Little Necks Concentrates, they've got you. Nobo's located
at nine to seventy Lincoln Street and they're relatively new
on the scene, so tell them we sent you in there,
(04:25):
and they'll probably give you a little discount. Say Stone
Deputite sent you. They'll take care of you. All right, Chris,
let's dive into it as a patron. How was the
big eat to.
Speaker 4 (04:35):
You, dude?
Speaker 3 (04:37):
Okay, and full disclosure, this is not because like you
work for the organization that threw it and all that jazz,
but honestly, it's a great event from the moment you
walk in and of course, like I was going there
via media, so I got to, you know, kind of
get into a smaller line, but really and truly, the
(04:58):
whole set up the line to move fast. And what
I love about the event is that the way it's
set up is you never feel super claustrophobic like you
do at a lot of events, where like vendors are
lined up as far as I can see and it's
mainly down one little stretch. I like how this is
(05:19):
kind of sparsed out, so you know, people can kind
of move freely throughout and not get stuck in lines.
But I thought there was good representation of all the
restaurants that you may not typically find at other food
events across the city.
Speaker 4 (05:38):
And not only that.
Speaker 3 (05:39):
Though the beverage vendors those were great, and the way
it was just like peppered throughout. It just makes for
a fun experience because it's not like, oh, I'm going
over here to get food, then I got to go
all the way over here to get like a beverage.
You know, there's a good mix and match. So I
love the way the space is utilized. The dc P
(06:00):
a kind of convention center, is perfect. But as far
as food goes, I mean, everything's great. Like I love
the fact too, Like right when you get into the space,
you can segue over to the left or to the
right and immediately grab a bite. You don't have to
like go forward or go to the big space. It
(06:22):
was fantastic in terms of some of my favorite bites.
I mean, I gotta go with one of my most memorable,
which was the like the tomato pie with cavea. Yeah, Like,
I don't know, man, looking at it, you don't think
(06:43):
there's gonna be that much flavor in it, but then
when you bite into it, it's almost like a bite
sized cheese pizza or.
Speaker 2 (06:50):
Just yeah, tomato pie. It almost had like a little
Southern flavor to it, but also the deep dish pizza
varietal as well with that crisp the outside and then
that salty Brian on top really set it off as well.
Like I thought, they knocked it out of the park,
and you are right, I think, you know, maybe some folks,
(07:11):
and we apologize all the Happy Denver to those that
maybe got a little bit in line getting into the
grand tasting just because there is one entrance. We have
heat taken that advice. Next year, we'll make sure to
at least find a way to make that line move
quicker to get you in. But the lines once you
(07:31):
get in. That was one of my favorite parts was
you could almost walk up to you know, sixty or
seventy percent of the vendors and not wait at all,
just grab a bite and then keep on marching like
Sherman's Army. And the variety of food.
Speaker 4 (07:46):
Yeah, shout out.
Speaker 3 (07:48):
Shout out to our boys over at Pizzeria Leol too,
because that meatball was the good.
Speaker 2 (07:54):
Yeah, And I thought, you know, some of my favorites.
I loved the Pirate chef with the lamb Teren like good.
He does something a little bit different. And for those
that don't know Chef Ian, he's a private chef and
he teaches some culinary classes to a youth here in town,
but does a lot of private events. And we've worked
with them in the past, you know, intermittently, but have
(08:16):
had the pleasure of trying his food at multitude of
restaurants or pop ups and parties. The dude just fucking
knows flavor profiles, like a golden raisin vinegarrette with like
a prim fresh and herbs. It was so fucking choice,
and it was just like that's creativity where you're not
gonna get like, no one's voting to win best bite.
(08:37):
No one's doing. It's like, let the chefs, let the
freak flag fly, let them, you know, do something that's
a little culinary like challenge or something inventive and fun
like it seems like it's enjoyable, and you know, we've
gotten some great feedback from chefs, although like what chef's
gonna be like a fucking hated your event, I'm never
coming back. I'm sure there may be some that personally
(08:59):
think they just won't voice it. So I understand if
somebody had complaints, and same for patrons had complaints, but
the only one we really have heard was that it
just took a few minutes to get in to the confines,
the friendly confines and the words of Wrigley feel. But
after you got in, it was had a duck tongue
(09:21):
carnitas on top of a duck tongue our duck skin chitaroon,
and they sat right next to Sergio and Nick touch
from Lalow and those guys just fucking kill it. I mean,
what a combo platter right there, right off the gates,
swinging and like you said, right there on the right
not turned serving up curry doki. Fucking scrumptuous, like there
(09:43):
were so many bites and so much variety of food.
Kanjo fucking killed it. Like, I think this is the
most vegetarian food that they've ever had at this event
or restaurants just participating in vegetarian food. I thought that
went really well. But I'll tell you what, Chris working
(10:04):
the event, instead of just being a party asshole like
I usually am, we're just bip and bop around and
eat as much food as possible and hit the pen
in the corner. I did not get to eat as
mini bites this year. I probably had fifteen, maybe sixteen.
I had a fair amount of libations, but I was
kind of in charge of the chef's lounge area, so
(10:25):
I wanted to make sure the chefs had beer and
make sure that food that we got from Keyks all
went off without a hitch, and that we cleaned up
and all this and that. But I thought there were
some really great bites work bench dining for those that
don't know, I think they really made a name for themselves.
That Yakatori port belly was phenomenal, and we bust lawns
(10:46):
from him and Ball's fairly often because he's a friend
of ours, but they instead of doing one of those
crazy antique dumplings that they have at the restaurant or
something that you know is kind of the flagship bite,
instead they went totally off the wall. And I heard
multiple people say it was their favorite bite, and I
see where they came from, because they had this panacatta
(11:09):
with that sweet corn topped with pet like so there
was a little bit of that rich flavor, the creaminess
from the pantacatta, and then it was topped with like
lime zest, popcorn and chili crunch or salsa maacha and
all of those three things together, both texture and flavor
profiles four or five things. Really they were just it
(11:31):
was so fucking good. And then JACKX is serving up
of oysters like on the flat you know, like flat
top or on the grill, just like gorgeous flames coming
off that. It was so fucking dank. And then who
else was awesome? The paea from Diego and the Lusignia team,
Like they were just doing serve yourself paea, both seafood
(11:54):
and vegetarian pieta, and they had more than enough and
more than another to go around. Shout out to a
restaurant Olivier. They fucking killed it. I mean the bindery,
our friends from Edgewater in they fucking cut it with
a meat bowl as well, like Tavernetta with that veal.
There were so many great restaurants and so much variety.
(12:16):
Whether you're a meat eater, whether you're Cali sober. There
was something for everybody. And the Bronci guys were posted
up in the bus out front smoking, chiefing out the
place before the party started. Like I felt like it
felt like a party, both for the hospitality industry as
well as for the consumers and the patrons alike.
Speaker 4 (12:38):
Yeah.
Speaker 3 (12:38):
Absolutely, And you know, if the only complaint you received
was the fact that lines took a little long to
get in, I'd say that's a win, because no matter
what event you go to, there's always going to be aligned.
Some take longer than others, you know, some don't. But
I think y'all will figure out a way to make
that better next year. But still there's always going to
(13:00):
be aligned on any of that.
Speaker 2 (13:03):
No, I mean, you're right, if that's the worst thing
that we're getting complaints of, then that's not as bad
as it could be, you know. But at the same time,
we want to get as many folks and as quickly
as possible. So next year we will make sure that
whether it's an extra entrance or you know, we do
the security and we check everyone's idees, get wristbands so
(13:24):
they can just walk right in right at six. We'll
find ways to circumvent that, and hopefully everybody still was
able to get in and eat to their hearts content,
because God Almighty. After that, Chris, obviously we had to
do cleanups. We got out of there a little later
than the average bayar like ten thirty or eleven, and
then we went over to Yacht Club and honestly, the
(13:47):
gang was not all there. They were down at Tails
of the Cocktail at New Orleans. They've been just showered
with the accolades and finalist awards and nominations, and they
deserve all all of them because the party was. It
was a great party Thursday night, late night, finished with
a couple of martinis in a frozen deck to get out,
(14:08):
and then the next morning we just had to get
up and get the fuck out of town. Went straight
up to Veil. Chris, I'll let you take the reins
thoughts on Veil scene, as you're not a regular up there.
How'd you like the environment, the west End, et cetera.
Speaker 3 (14:22):
Yeah, I mean, I guess we really were in Avon,
you know, so we didn't We only went to Vail
for that brief period of time for that one party.
But I mean there's you know, I guess we didn't
do a lot of exploring since we were up there.
You know, we liked hanging poolside. You know, maybe if
I got out and explored a little bit of the area,
(14:43):
I might like it, But I wouldn't put it up
there with like one of my favorite ski resort type places,
you know what I'm saying.
Speaker 2 (14:53):
Yeah, I mean you don't get a full representation of
the town. But it was pretty. The weather was nice. Yeah,
the wedding was gorge The.
Speaker 3 (15:01):
Wedding was gorge and that was great. And I love
the river. What is that the Eagle River?
Speaker 2 (15:08):
Yeah?
Speaker 3 (15:08):
Yeah, I love that running right behind the property. That
is clutch and that is gorgeous. And yeah, I gotta say,
I think I have, like, you know, a new number
two for like ultimate wedding songs. It's not quite above
shout yet, but the Pink Pony Club, Holy shit, that
(15:30):
I mean that nade my weekend.
Speaker 4 (15:31):
I jumped. I jumped.
Speaker 2 (15:34):
You were living your best life on the dance floor.
I did my shout. I meant you know, I got
my shout. I also got a I want to dance
with somebody, And at that time almost looked like fucking
like jeff Na dude, just like I'm so excited. I'm
just like in a marching band, like I can't even
contain myself. I'm not even dancing, just pure like excitement
(15:57):
takes over. And I didn't do the full full lay
a fish on the ground this year. I may have
left a little bit desired. I was asked to not
ruin yet another suit by hopping on the dance floor
and then fishing out on the floor like our brethren
from Animal House many moons ago. But for those that
made the reference, otis day and the nights. But shout
(16:20):
will always be at the top. And when I hear
it from another room and somebody was like, Kip, it
is it? And I was like, are you sure? No,
I don't think so, and they're like, no, that's shout.
I just came running like a fucking like know what
an example would be. I came running like a dog
like I was just like I'm so excited. I mean,
this band shout out to the what is it, the
(16:41):
Great Family Reunion Band, Great Family, the Great Family Reunion Band.
They're probably the best wedding band in Colorado. I've been
to the fifty weddings in Colorado over the years, this one.
They are the cream of the crop. And you're right, Chris,
(17:01):
I didn't know the Chapel Roone songs until I heard
the choruses, like, I just don't know the lyrics, so
I'm not like, oh, I know this song, and then
it's h ott ogo and then I was like, Okay,
we got that out of the way. The next song
is gonna be one of my songs. They went right
(17:21):
into Pink Pony Club. You've never seen so many people
groove it on the dance floor, y'all were, and y'alls,
I think I have a video. I'll check and see
if I have one that can put a line. You're
just piping, man, you're just singing dancing. You've got those
like glowsticks. I mean, the party itself was gnarly as shit.
Speaker 4 (17:42):
Oh so good, so good.
Speaker 2 (17:44):
Wedding was pretty too, and the weather in Vail like
doing something in the mountains, I think coming back to
ninety seven degrees and you're hungover as fuck, and you
feel like you haven't slept ad enough because you're in
a hotel and you're you know, you're playing a road game.
You're on one hundred percent on your way back, no
matter how many beverages you drank. We definitely closed down
(18:05):
and had last call at the dive bar in Avon Bob's,
I believe, just sluging fucking beer and eating chicken wings
at one am, like your body feels that at our
old age of thirty, like we have no business staying out.
That lead late four nights in a row, and boy, Holly,
(18:27):
did we I mean goodness, gracious dude.
Speaker 3 (18:29):
Shout out to the Weston Pool Bar for the Miami Vices.
Those were delish.
Speaker 2 (18:35):
I think that was the highlight of the pool of
the hotel. Beyond the hotel did a killer like wedding reception.
I just knocked the gimbal off the desk pool like that.
I put this Miami Vice's poolside the pantheon of highlights
from the Veil weekend. It was, and then the views
were spectacular, both pool side and at the rehearsal dinner
(18:58):
welcome party. Yeah, I ate like multiple fucking barbecue chicken sliders.
I think I had a chicken yiro one point through
the weekend. We ate at Avon Bakery and Deli, which
if you're looking for just an easy bite for breakfast
or lunch, they make all their the breads in the
house kind of a little Jewish Deli vibe with the
(19:20):
chicken salad, you know, tuna salad, egg salad, all available
both on a bagel or a sandwich. Also just buy
it to go and you can say they have like
seven different kinds of Hollove breads. And while it's a
tumultuous time to be uh whatever we want to say
about that, it's a great time to be visiting Jewish
delis that I could eat that breakfast every day if
(19:44):
it was in my neighborhood. So now I want to
give a shout out to them, and shout out to
Luke at the pool Bar. That guy was nothing if
not consistently just constantly bringing Miami vices by the pool.
Speaker 4 (19:56):
Side sun out to that upsell.
Speaker 2 (20:01):
Yeah, okay, Chris. When we got back to town, I
was like, fuck, yeah, I'm gonna relax for a couple
of days, get in my underwear, just kind of like
get back to normal because the lumineers are coming to
town this weekend. But then I remembered that we have
two restaurant groups, multiple badass chefs that are all opening
(20:25):
restaurants this week in Denver. Some are very highly anticipated.
One is kind of a new model of a former
entity that I've missed dearly and is a welcomed addition
to the neighborhood they are in. Would let me just
start with what did you do on Monday? Did your
(20:46):
underwear and relax and get caught up on sleep?
Speaker 4 (20:49):
Yeah, and made an easy dinner?
Speaker 2 (20:53):
Okay, cool? That sounds awesome. So I went to dinner
by myself because Morgan was at work still you were out,
and my boss, who we were kind of invited to
go for work, had family in town. So I went
by myself and I looked like Stephen Glansburgh at the bar.
(21:14):
But bar Leak has taken over Jeff Osaka's former Osaka Ramen,
which is best described as underneath the Art Tarix building
in Rhino. So where Parkberger used to be, that door
right to the left that used to be Osaka Ramen,
you now walk in that door, and you're hit with
(21:36):
like graffiti art and highlighter colors, so it kind of
gives you that little bit. It almost reminds you of
a scene of where John Wick would definitely get in
a knife fight. And you walk down these stairs that
are covered in glow sticks and graffiti, and it's this
gorgeous vot like almost like velvet or swayed like high
(21:58):
barstools with gold trim on the handles and the frames.
So there's a little chef's kind of counter around and
a bar top right there right when you walk in
after going through the partition, and then along the wall
there's a bunch of two seat four seat booths that
kind of like all share one bench on one side,
(22:20):
and then tables and singular chairs break up the opposite
side of a very kind of thinner hallway. It probably
seeds fifty to sixty, maybe seventy at most. The vibe
down there is it's sexy, it's fun, and it's playful,
which almost reminds you of what Chef Rema and Chef
(22:41):
Harrison are concocting down there. When asked, they said New
American cuisine, but realistically there was some influence of like
Mediterranean or Middle Eastern flare as well with like miso hummus,
light flavor of profile, paired with things like charred radishes.
(23:03):
They had like bites of Summer that were things like
a melon and tomato kind of an appetizer and a
melon broth with basil oil and herbs. But you could
go totally different directions, like they have a bread and
butter program that's with a charred leak butter and Parker
(23:24):
House rolls. Chris, I would have stuck my dick in
these Parker House rolls if people weren't like there that
we knew they were so fuckworthy. It was perfect. Here's
the pro tip. Order one for the table right when
you get in, whether it's a two top, a four top,
or if you get one of the longer communal tables
than an eight. Maybe that's a big group, maybe it
was a sixer. Grab a couple of them for the table,
(23:47):
but then order one or save one order you know,
pocket bread, yeah, for later on in the meal, because
while I was eating just for one, I didn't want
to be a huge bag of shit for friends and
face family night where that are you oftentimes either sharing
the love with you they're not oftentimes asking you to
pay full price. So I don't want to be the
(24:07):
guy that just overorders just to be that guy, so
I went with like a litany of different small plates,
and all of the sharebels and small plates, whether it's salads,
whether it's the appetizers, whether it's the chicken liver moose
being under ten dollars, like the only they have like
a raw ish section with tartar and crudo and something
(24:31):
else on that shelf, and all of those are like
sixteen and I think maybe the most expensive was like
nineteen or twenty, but most of them, like there's literally
dishes that are under ten dollars that you could get
for the table as like you grab that and an
entree and you can get out of there. The entrees,
I did not dive into them because I did not
(24:52):
want to be that guy that just splurges to splurge.
Have things like a t bone steak that ranges around
seventy bucks. They have a fried chicken platter, like an
orange fried chicken platter that comes on a bed of
veg that was like thirty five bucks. And then they
had a halibate and halibate and ratatui. I believe a
(25:16):
fish dish that looked gorgeous as I watch chef's plate
and takes things out just because I was, you know,
just being a fly on the wall for night one.
And we don't give restaurant reviews until we at least
eat them three times. Like I'm not going to tell y'all.
They you know they've got this is the final. Maybe
they're going to keep it for a little while, see
(25:36):
what plays, see what changes. Maybe it's based off of
seasonal ingredients like a melon and tomato, you know, kind
of thing own that melon and tomato. I think it
was a vegan broth with tops of peanuts. I almost
went full vege if you don't count the fucking sesame
torque filled with chicken liver moods that I mean, that
(25:57):
is the quintessential like to get. If I see it,
I'm gonna always get it. But it's definitely unhealthy by
comparison to everything else I ate. It was fucking delicious.
Everything I ate was a banger, but I understand that
it could have been a one off. They had more
people on the line like that. Hiccups will occur both
(26:19):
with POS systems and getting the right dishes to your table,
Like every restaurant has these hiccups, especially in those growing pains.
So that's why we give some folks to grace, you know.
That's why I didn't try to just overorder and get
one of everything so I could say, oh, you must
try this. Anybody that says that is a fucking liar.
But they really came out the gates fucking swinging.
Speaker 3 (26:42):
Would you say, this is uh, this is more of
that date night spot rather date like a casual like
night out with with the significant other.
Speaker 2 (26:54):
Yeah, I guess you could call it a date night's
spot in terms of like price point, like the bottles
of they have a solid wine list, the cocktails are
intimate and sexy, a little bit sleek, so to speak.
But you can do like a happy hour or like
a casual sash as. I think they're opening at four
o'clock and if you're like making a night out of
being in Rhino. A lot of that neighborhood is based
(27:18):
off of foot traffic and bipping and bopping, or at
least at once was, you know, nowadays we have a
little bit different a vibe, but you can easily go
to there at six or seven, maybe five or six,
do happy hour shareables and then go over to Pond
Pond for a drink or if you wanted to start
with like a sexy, sleek high on some of the
(27:41):
style cocktail bar. Like it's got that vibe where it's
a cool hip spot to be seen as well, and
it's gonna be like they're gonna have music plan and
like I mentioned the graffiti, like it's a lively spot.
So if you get that seven o'clock on a weekend,
you'll definitely kind of make a night of it and
want to finish with like going down a noble riot
for nightcap, you know, or gotcha. But you can also
(28:05):
do happy hour with the group before you're going out
on the town going to eat a bigger meal because
they have so many light bites and smaller shareable courses.
It's pretty solid. Sorry, I got the hiccups. I've eaten
and today I did it again. I ate more fucking
food again today.
Speaker 4 (28:24):
Yeah, what'd you have today, Chris?
Speaker 2 (28:28):
You know our friend long to win, I do Long
as a middle friend of ours for a hot fucking minute.
He's done our cannabis stoned apetite dinners around fucking COVID.
We've done dress up parties, we've done everything under the sun,
and we've always tried to support Long both when he
was at fuck king rapidose entity inside of Avanti and
(28:53):
when he had a place on Fairfax and when he
does pop ups. You know, I think that's the first
time we were introduced to him. I mean, but or
maybe it was the food truck. Either way, the guy
has been swinging a fucking hammer of dankness for a
hot minute. And now after Avante he closed the stall
because they were doing like renovations and so it was like,
(29:15):
maybe it's time for me to find a new place.
Thank fucking god he got out of Avante. I mean,
he's going to thrive now that he has opened up
what is called Saigon Noodle Club inside of Edgewater Public Market.
For those that don't know, it's right off the twentieth
Ave near Sloan's Lake. It's a little more family friendly
of an atmosphere. So if you're looking to get rowdy,
(29:37):
you still can't because the bar has palomas on tap
that are absolutely dynamite. But like he has approachable cuisine
for people that look like us. He has deep, deep
flavors and like broth and like utilizing tofu and dishes.
And now he's got a couple of different items including
(29:59):
a byo like build your and bowl type situation where
you can go dry or wet. You like it, just
you can go in there dry or wet, build your
and bowl. But he also has like some fun stuff
that will be very easy to sell to the average
consumer of Suburbia with their kids. His chicken wings, Chris,
(30:22):
are uh maculate. He doesn't pop ups. He's done them
at different specials throughout life. They are so goddamn good.
They're up there with obviously King of Wings is my
alpha for grilled and I love macfam for their fried
ones with the Mala seasoning and spice to it. But
(30:45):
these don't batter. And I'll sit in there talking with
Kevin and Ashley today some friends of the program, guest
of the pod, great people of the community, and they
were like, the difference between not dredging and letting that
skin kind of like carry all that integrity both with
the grease and how they toss their wings at the end.
It doesn't overpower the flavor of a juicy chicken bird
(31:09):
in there, Chris, I know you live right there. They
open on Friday. I implore you to go get those chickens.
You've got to get them. Just grab two orders and
take them to go. They're like eight bucks for five
is what I maybe they're ten for five, ten for five.
They got the egg rolls, They've got the spring rolls.
They still have the beef fuf which doesn't really step
(31:31):
on the toes of any other bender at Edgewater Public Market.
And I love EPM, but the food has not always
been up to par with the vibes that we look
for in a quality dining experience, like they had. Gladdies
and Conjo were the two kind of like ones that
we would seek out when eating there. And then when
you're like I just wanted X, whether it was a
(31:54):
chicken sandwich or a euro like a good French fry,
Like I don't even I can't even tell you that.
Eat the sliders there, they feel like hockey pucks, you know,
Like I feel like, now it's Kanjo Gladdie's Saigon Noodle Club.
This is just for lunch. We love Black black Box
for breakfast. But now Tessa Deli, you're you know, the
(32:15):
former stomping grounds we had on the East side are
opening on the West side, like Edgewater is swinging for
the fences to make sure they have not only appropriate
and approachable dining, but also a little cultural flair as well.
So now we have I mean, obviously the door a
watt for seasonal dishes from Kanjo may still be my
favorite bite in that whole venue. Gladdy's fried artichokes, and
(32:39):
when they do that root, they still do it, but
the root vegetable ruben. And now they have like a
full dining and they're not They're no longer in a stall.
They're in a restaurant front like where Meta Burger was,
which was very Meta Burger, but Tessa's going in there
seeing it. Sandwiches, the chicken are fucking great at Saigon,
(33:04):
and he's using a different noodle than you would see
with a normal fuff And when he told me the
experience of like what the process goes through with how
he cooks it, it's like, Uh, bring water to tempt
and then turn it off, then dredge the noodles for
a amount of amount of time, then you stir it,
and then you cook them for a few minutes, and
(33:24):
then he takes them and he breaks them up like
on a whether it's like a like a hotel pan
kind of thing, and then refrigerates them, so you're technically
getting day old noodles, but they're like perfectly al dente.
And then when you add them to the broth or
to this bowls, they get heated quickly by the broth
and they were just perfect. It was. It was really
(33:47):
fucking delicious. And again, find criticizing long if there's something
to criticize, or you know, fluff his tires, because he
and his team have been doing it, but they're still
working out kinks. But he's got a lot of these
recipes for his time working in so many different kitchens
and with so many different chefs. You know, he probably
(34:07):
has a little bit of the inspiration from macfam and
his how he dresses his chicken wings. Chris, it was
so goddamn good egg rolls. You know, I'm aa slept
for eggirls. I just pocket those puppies. And then with
the Edgewater Public Market do it movie nights coming up
starting like they already started. They they did Ferris Mueller
a few weeks ago. Like I would go get I
(34:28):
would get full nudes in the park with families everywhere
and just watch movies on Mondays or Tuesdays.
Speaker 4 (34:36):
Nice. That's my goal for the week. That's my one
goal this week.
Speaker 2 (34:40):
You're gonna love it. You're gonna love it, and then
next time you're doing it date night or we're trying
to get out with the group. I think bear leak
has got to be very high. And we'll get Chef
Ruma and Chef Harry on the pod because we got
to talk with him about the creativity and the fun
kind of like playfulness that they're using with their at
like with their whole venue. You can tell they're not
(35:02):
taking themselves too seriously, but they still have very culinary
skill like everything from how they plate to what courses,
like what ingredients pair together, but not overdoing it with
seventy eight different fucking items and just complicating a dish
(35:24):
like that is going to be a very welcome addition
to a rhino. I think they're going to do really well.
And if you're listening to this and you're like, shit,
I love everything you mentioned, hit them both. You can
hit them both on a weekend and you can get
away with out spending a swath of money. We saw
the inflation notes that Colorado's getting hit harder than other places.
(35:45):
We get folks who are hurting a little bit more.
Saigon Noodle Club, a family of four can eat for
a friendly price point and for those nights when maybe
you want to date night or treat yourself without going
fucking chefs. Everybody in their mom opening a fucking imacasse
in this city now, So having a place that's doing
ola carte but with a chef's table where you can
(36:06):
watch them cook. It's fun, it's delicious, and they're kind
of having They're being playful with it while still taking
the ingredients very seriously. Okay, I'm tired. I'm gonna go
to fucking sleep again at eight thirty tonight. I can't wait.
Speaker 4 (36:26):
You'll be good.
Speaker 2 (36:28):
Well. Tomorrow we are excited to go to a cannabis
pop up. There's a new brand called Diamonds or something
of that nature. We'll have a recap for us on
the next episode, and maybe we can get them on
the podcast to talk about the state of the industry,
not only in Colorado but across the country as things
are gone a little sideways in terms of hoop and
(36:49):
realization of legalization, as well as the rolling back of
THHCA Sales and Conservative States and Farm Built. I mean,
every year it's up for fucking discussion, and goddamn September
and October, so we'll have to talk with some folks
from the Canada space because while we know and love
our brands that we stick to and are tried to,
(37:12):
we should learn more about what's on the market and
the trials and tribulations that those brands are facing. And
then Thursday, Thursday Saturday, there was a very felt story
by John Moore, who John is one of the people
from the ums that just finished there last year, and
(37:34):
the Denver Gazette where he spoke with Wesley Schultz from
the Lubidiers. And for those that don't know Wesley and Brandy,
we consider them friends of ours. They welcomed me into
their home. They've always been so kind and I'm trying
to do everything in their power to help the industry
and the community, and so we loved them to pieces.
And they had a tragic family death that happened a
(37:59):
couple of week weeks ago while Wes and the Lumineers
were on tour, and so they're coming back to Denver
this weekend and Wesley was talking about we're going to
play you know, our hearts out, you know our emotions,
but he also wanted to bring about conversations around the
men's mental health and taking care of yourself and you know,
(38:22):
ways that others can help and you know, be there
for one another. And it just broke me down. I
was like in tears reading about it. And John's a
wonderful author, but speaking with those cats like they're going
to bring the hammer with the fantal ratelift of the
night sweats this weekend as well, and so well, it'll
(38:42):
be a heavy hearted concert. But I'm going to try
to get a little rest before Saturday because I can't
wait to dance and shake my tail feather like you
last week. But it almost brings a tear to my
eye today. So we said all love out to Brandy West,
Sam's family and everybody that knew him. Heartbreaking, So you
know they're back, and it feels like it's almost bittersweet,
(39:04):
but at the same time, our loved litas with them.
What do you got on the docket for the rest
of the week, anything fun?
Speaker 4 (39:13):
Uh not?
Speaker 3 (39:14):
Just catching up on a lot of work stuff. But
then got Tedeshy Trucks on Saturday.
Speaker 2 (39:20):
Ooh, where's that rock? That'll be a fun one.
Speaker 4 (39:25):
Yeah, that'll be a poem.
Speaker 3 (39:26):
But I'm looking like I'm pretty much keeping a tame
from from now until Saturday afternoon.
Speaker 2 (39:33):
I mean, justifiably, so Jesus Christ, I'm exhausted.
Speaker 4 (39:37):
Yeah, July was a brutal month.
Speaker 2 (39:40):
They really. I mean we had a big old time
from work events to partying with our friends. We had weddings, birthdays,
we had a little bit of everything. I feel like
I haven't been able to sleep in my own bed
for more than like three days in a row before
turning around and having to go back out there. True.
Oh well, Chris, you know, we have another event coming
(40:03):
up in September. Tickets will go and say next Tuesday.
It's called Savor the Season. We're this is a spin
off from what was once the Harvest Week Coalition that
was between Eat Denver before my time and the Growhouse,
and I went as a patron, you know, I went
to support the chefs and our friends. But the Growhouse
(40:26):
and Eat Denver have split ways and so now I
just go there, you know whatever. And so this year
it's called Savor This Season, and there's four new nonprofits
that Eat Denver will be trying to raise money for
with six chefs each night cooking up a family style
(40:49):
dinner for four nights in a row September fifteenth through
the nineteen. It's going to be a fucking doozy. So
that is my now my main focus. And if you're
in the hospitality industry, we also have a bunch of
events for only hospitality industry over the coming weeks and months.
August I think we have three or four. We're hosting
(41:09):
a DEI workshop over at Hotshots Coffee. Shout out to
Fierburg for letting us host there, great location to host
an event as well as we have an event with
Nurture next week as well with Nice health Care about
proactive approach to staying healthy in the workforce, which is
(41:32):
meant for hospitality workers because oftentimes, you know, you don't
get as much medical even if you do get FMLA,
you don't get your full stipends or you know, your paychecks,
so it's a little bit difficult. So we're kind of
trying to find proactive approaches to being able to you know,
still make it to work and provide for you and yours.
(41:53):
So Nice Healthcare has been cool enough to come in
and kind of do a little seminar about everything from
midtal to physical health that kind of helps with things
of that nature. So we got a lot of cool events.
If you're in the hostile industry, feel free to reach
out to us on social media, shoot me an email
Kip at stone hyphenappetite dot com. We would love to
(42:14):
have you at some of our events as we try
to continue to create the flag and be a contributing
member to the hospitality industry and community here in Colorado.
And for those that are asking, while the food was
friendly price this week or cheap, we made sure to
tip on the full total and to try to bring
that number back up to a whole status quo. So
(42:34):
no free ads here. We try not to take free meals.
Even if long makes us, I'll go buy six hundred
chicken wings to make up for it. So we hope
everybody goes out there and supports local restaurants the most
they can, and if you can sports on local live
music venues as well, we do. Well, we've done, we
(42:54):
miss anything, na I think that's it all right. Well
until next episode, y'all, stay high.
Speaker 4 (43:00):
Stay hungry, try new spots.
Speaker 2 (43:03):
Cheers, cheers,
Popular Podcasts
CrimeLess: Hillbilly Heist
It’s 1996 in rural North Carolina, and an oddball crew makes history when they pull off America’s third largest cash heist. But it’s all downhill from there. Join host Johnny Knoxville as he unspools a wild and woolly tale about a group of regular ‘ol folks who risked it all for a chance at a better life. CrimeLess: Hillbilly Heist answers the question: what would you do with 17.3 million dollars? The answer includes diamond rings, mansions, velvet Elvis paintings, plus a run for the border, murder-for-hire-plots, and FBI busts.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.