September 9, 2025 • 33 mins
Its that time of year again, the Michelin Guide Gala is next week & who will be starry eyed and who will be garnering all the accolades... we break down our guesses & grips on the episode.
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Episode Transcript
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Speaker 1 (00:10):
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Welcome ladies and gentlemen, Coloradians and everyone that's mort enough
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Talking, the trippers, the glasshoppers, the hip books, all gathered
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Welcome back, ladies and gentlemen to another episode of Stone
Depetite with your hear says always, it's me Kip across
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I've got sea. I want to give a shout out
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(01:21):
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great products. Y'll check them out. Today's episode is All
Things Michelin Guide. Chris's battery is roughly at eighteen percent
(03:31):
on his microphone, so if for any reason we have
any hiccups, we'll pause and regroup. But last year we
called them out for their laziness their lack of due diligence,
the lack of actual research. The Michelin Guide has been
taking guff across the board for a litany of reasons.
(03:52):
Did they favor the omakase scene rather than those of
the A la carte and approachable dining? Let's say no.
When you see folks like Johnny Curiell and Alma fond
Defina score Michelin Star in their first year. This year,
we're going to see a lot of restaurants both with
prefixed menus. Is that how you say that, Chris, prefix,
(04:16):
pre fee, pre fee, whatever you want.
Speaker 1 (04:18):
To focus on. Yeah, princh or assholes?
Speaker 2 (04:21):
Yeah, aren't they? Lloyd? Either way, we're going to see that.
We're going to talk through that. We're going to talk
through a la carte. We're going to talk through the
bib gourmand selections from last year, who may be deserve
it of keeping their recognition and who may be either
replaced or removed. All of that starts now, all right,
(04:42):
CEB start off with a hey, how you doing?
Speaker 1 (04:44):
Hey? How you doing? No? Yeah, I guess we're diving
right into today's.
Speaker 2 (04:49):
Top I mean it's we've been off for a minute.
I've been out of the loops. So we got to
get right to the nitty gritty and fuck around.
Speaker 1 (04:56):
I mean, I did have a fun week last week,
but we've got more important things to talk about.
Speaker 2 (05:01):
Yeah, I mean, we can talk about dank food that
we took the family on later. Let's talk about what
people want to hear about. What do you expect to
see from the Michelin Guide in twenty twenty five.
Speaker 1 (05:10):
I think I'm more excited about like the bib Gourmand. Yeah,
Like I think I think that list could be expanded,
and I think, I mean, I don't know, you know,
there there could probably be some ones that like slip
off and some others slip in their place. You know.
(05:31):
I still I still don't understand why mister Evsa is
on there, like and and this isn't a shame at
anybody who works there or anything like that. These are
just my opinions. I just, uh, I don't get it.
Like there's it's a.
Speaker 2 (05:46):
Taco bell menu, like you're selling a sixteen dollars high
trap Supreme and fucking cheesy Gordita crunches.
Speaker 1 (05:52):
Like like it's got I guess out here, foliage, But
like you know what I would love to see. I
would love to see a different taco spot like some
of the ones we visit that may not have the
bells and whistles of the best location. They may have
like low ceilings. You know, they may have menus just
(06:14):
at the checkout counter. But some of those places. If
Big Gormond is all about approachable food, I don't know
if you have to have like service, I don't.
Speaker 2 (06:24):
Before I felt like the Michelin Guide has been slightly
lazy and some of their approach and they went for
whether it was the low hanging or the instagram were
the locations like, oh you may try to look like
Mexico City. Oh you have a patio that does two
for one, blah blah blahs. I couldn't agree. More like,
the best tacos in the city aren't served by people
(06:46):
that have a multitude of restaurants, but rather mom and
pop locations that are easily accessible inside the Denver city limits.
I know that I've been tooting the horn and carrying
the flag for places like Elsapa Takierra. What about La
Kayea that's been around for fucking twenty goddamn years. You know,
the tacos are three dollars and twenty five cents, they
(07:07):
sell coca cola, they have the salsa bar. What about
a Taco's Velos, which I actually may constitute Westminster as
it's just north. But it's those types of locations that
I feel are getting snubbed. If we're talking about approachability, deliciousness,
places to seek out if you have the time and
you know, don't have to bust the bank for it.
(07:29):
But at the same time, you know, when we're talking
about the bib gourmand category last year, that was what
really raised our alerts was obviously AJ's pitt Barbecue, which
had no fault of Patrick's was dropped off and maybe
that's some faults Patricks, I don't fucking know, but they
dropped off and then smoke came on in terms of
(07:50):
a Michelin recognition, but they didn't do actual any due diligence.
They were like, oh, the status quo is the status
quo because I just the mister OsO thing rattles my brain. Yeah,
it does every year, so if they stick around, then
they stick around. But at the same time, it made
us all wonder in twenty twenty four, what the fuck
(08:12):
is going on?
Speaker 1 (08:13):
Well, like one of the things Like here's a couple
of things that I'm curious about. Bib Gormond is like,
you know, I know some people have had some hit
or misses with Brasserie Brixton, but literally, like every time
I go there, the food is great and it's approachable
and it's a fun environment. So I don't know, I
(08:34):
could see that getting on a bib Gourmont.
Speaker 2 (08:38):
I also I have I mean, speaking of the bib Gourmont,
like the hop Alleys and the Tavernettas, which we've heard
rumblings that maybe Tavernetta a Veil may be getting a
little bit more, maybe getting some accolades this year. But
hop Alley has introduced their chef's table, but putting those
in the same category as some of the actually approachable
(09:00):
priced menus, Like it feels like what Tommy's team has done,
whether it was Jeff Cox when he was there, Sean
and the fam that is now running the point over
at the chef's table, Like those are ones that I
am curious to see, Like is this the year that
they break through? Is this the year that Bobby breaks through?
(09:21):
Because there's such a stark comparison between those at the top,
like the Bostas of the world, and then those others
that maybe you're like scratching your head, like this place
got a big Gourmont, but you're exactly right, Brixton fits
exactly that mold. It's all of those like there are
those variants where we have so much more to offer
(09:43):
than what has been showcased.
Speaker 1 (09:45):
And you know, I'm wondering too if like maybe you know,
pizza has come a long way in this town. I
wonder if a pizza joint may get on a bib Gorman.
Speaker 2 (09:55):
Now would you expect that to come from a Denver
location or maybe a Boulder location like an Alberico or
a Barchetta or you know, Boss has already been on
that board, but they have a little bit of wider
menu and Boulder. What pizza spot do you think deserves
an accolade in Denver?
Speaker 1 (10:12):
I mean, I didn't like you hit me a hard
question there. I wasn't really thinking about some I was
just wondering, you know, I mean, the pizza game has
been elevated in Denver, and I think there's people doing
different takes, you know, whether it's get Rights doing their pizza.
You know, we've got cart driver that is an approachable restaurant,
(10:37):
great prices, and they have tons of different options, especially
at the Low High that are always banging, like I
was in there this past week, had this grilled oyster
mushroom dish over kind of like a tahini with some
chili crisp banging. So they've got more in their repertoire
than just pizzas, and I like their pizzas. I think
(10:58):
their pizzas are good. Whether or not they'll get a
bib gourmand, I'm not sure, but I mean there are
people out there in the pizza community like AJ's or
not as little arthurs. You know, that's a different style
of pizza, but they're doing different things. So I just
wonder because there's been you know, Bakery four has even
done some pizza nights and stuff. So I'm just wondering
(11:20):
if some of these, like bakeries or other places that
have been you know, left off, might get an opportunity
at this classification, because I mean, what is it? This
is what this is on their website. It says what
BIB restaurants do have in common? Is there a simpler
style of cooking which is recognizable and easy to eat?
(11:44):
A BIB Gourmand restaurant will also leave you with a
sense of satisfaction at haven't eaten so well at such
a reasonable price. So I think they need to expand
that because there are a lot of reasonable priced options
in Denver that are really coming up in the scene.
Speaker 2 (12:00):
No, I think that's a very And I'm glad you
read out some of the nomenclature for all of the
different UH price points or you know what constitutes what,
because it felt like it was such a wide gamut
that was covered in the gormands from ours like sure,
because it felt like whomever was in charge of Colorado's
Michelin program really missed the fucking boat over the last
(12:23):
eight twelve months.
Speaker 1 (12:25):
Yeah, and I would like to see like Olivier gets
get some notice.
Speaker 2 (12:30):
I think it's just Olivia. I've been mad fun I've
been made fun of so many times for it. I
don't even know.
Speaker 1 (12:36):
Okay, well either how you pronounce it, but I mean.
Speaker 2 (12:39):
Exactly right, Tye and the team over there fucking killed it.
Speaker 1 (12:41):
But you know, the thing is with I guess you
know you had kind of this psychotomy of a lot
of people coming into Denver with money, and so there
is a market for that ome casse style dinner, and like,
I don't know, maybe it's just Denver figuring out. You know,
there there's probably some excitement now that people actually care
(13:04):
about restaurants and divers come onto the scene as of late.
But you know, I just I wonder if people are thinking, like,
this is what we've got to do now, Like we've
got to deliver these high end special nights that only
few can come to and we'll get recognized.
Speaker 2 (13:24):
Is it the exclusivity that drives the traffic or is
it the quality of the product put on the plate,
Because I.
Speaker 1 (13:30):
Don't know, because I'm telling you, if I'm going to
spend the amount of money on that style of dinner,
I would rather save that money and spend it in
major metropolitan area. We're talking New York, Chicago like other
cities that are more well known, and you know, when
(13:52):
you know, if you go to one of those restaurants,
the experience is going to be out of this world.
Speaker 2 (13:57):
Well, let's talk a little bit about those experiences. We
have the Michelin's Star program. We have what four inside
Denver won and Boulder won at naspen Bosque Frosca Bruto
Wolf's Taylor Alma, Fondafina, and Beckon. So do we expect
all six to retain? Do we expect any to be
(14:19):
bumped to a two star? Do you think anyone's gonna
lose a star? Because while we never wish for any
football coach to lose their job, nor do we want
any restaurant to lose their business. Well, I mean, I
guess there's a few that I fucking hate out there,
but at the same time, for the most part, I
don't think anyone's gonna lose their star. Like, we have
(14:41):
friends that just went to Bruto this past week. We
know that Taylor star Kelly Whittaker and the team over
at Wolf's Taylor have created different concepts and inviting opportunities
for chefs to come in and work with them, as
well as price points that vavery based off of deliverables.
And then you know, Becken is one in one out
(15:01):
and even with their you know, we could talk about
Major Tom their sister restaurant, Like, do we expect any
new stars? Do you expect any stars to be lost?
Speaker 1 (15:14):
I mean, you know the sad thing is is, obviously
I can't go to these one star restaurants just every year,
so I don't know like where they stand from one
year to the next.
Speaker 2 (15:28):
Yeah, and I will say a few of them I can't. Like,
we pay for our food. We don't take fuck yeah,
everybody else in their mom takes any hosted event from
a fucking pr firm that pays for it. We do not.
We are one of the people. We have to pay
for all of our food, just like we do everybody,
like everybody else. So going to seven Michelin star restaurants
(15:50):
in a year or six is a little bit of
a far fetched to ask when we're paying for things
like babies, weddings and things of that nature. But I mean,
that's what made almost so great was that it made
it look approachable from a Michelin concept, So like there
are opportunities for you to enjoy starred meals or a
(16:11):
treat yourself once a year without paying four hundred and
fifty dollars a fucking heat.
Speaker 1 (16:16):
Yeah, I mean, I don't. I don't see why anybody
would lose their star. I think there could be some
new additions though, yeah, I mean, and I think the
bib Gourmont is where we're going to see the most additions.
Like I think mes Kyriolma will get a bib Gourmand
(16:39):
because I don't think they're quite like and I don't know,
I don't know if they're at that one star caliber
or not. Like I know they're serving high quality ingredients.
They're cooking is exceptional, but I don't know how that
plays into the one star.
Speaker 2 (16:56):
To be honest, the Michelin Guide has made it so
ambiguous with Colorado has been reviewed right that I would
just like to see them show that they've actually tried
a litany of other restaurants. Obviously, I truly believe mescale
Area is up there with Almahs, So if Alma's deserved,
and while we obviously love Rico and the fam over there,
(17:17):
I think Jordan and the team at mescal Area has
fucking done exactly that as well. So like if that,
I think they constitute a star under the same guys
as Mescale Area. But you talk with chefs and they
say places like a Wildflower, which is a little bit
unsuspecting at the bottom of the rays. Yeah, it's an
intimate dining experience, wonderful wine list, and like exquisite food,
(17:42):
like that's one that's oftentimes built.
Speaker 1 (17:44):
Also, I don't know, like I guess Michelin's very vague
because like they're ambiguity. Well, yeah, here's what it says,
like just really quick. Michelin Stars are based on five
criteria quality of products, mastery of cooking technique, harmony and
balance of flavors, the personality of the chef as expressed
in the cuisine, and consistency between visits. So you know,
(18:10):
like service has nothing to do with whether a restaurant
will get a Michelin Star or not. I imagine it
does influence it, because service can sometimes just enhance the
flavor of a meal, you know, so to speak. But
I mean, if we're judging on like food and like
(18:30):
this technique and stuff, the team acceptsu from what I
know about that type of cuisine, cooks it perfectly.
Speaker 2 (18:38):
Yeah, I think they knocked the bottom out of it.
And obviously you know they've been working with the Beard
Foundation in Capital One. They're hosting a dinner later this autumn.
I believe that's the correct group. But at the same time,
if you're gaining notoriety in one and then to be
just totally omitted from the other, is it due to
off field so to speak? And if that's the case,
(18:59):
then maybe we have to reevaluate what are how we
do our judging because the food that they put on
a plate is exceptional. So if the chef is outspoken
in one way or another, does that constitute dropping them
a level? I mean, we just don't know, because the
Colorado Michelin guide has been so wishy, washy and frankly lazy.
Speaker 1 (19:20):
Okay, So who do you want to see.
Speaker 2 (19:22):
On BIB on BIB? I want to see a Yuan
Montan Yep. I think that they're very deserved as a
lunch location that also does happy hour, approachable price, and
I think that the fact that they're crimping every single
one of those thousands of dumplings on a daily basis.
Speaker 1 (19:38):
And they care about community.
Speaker 2 (19:39):
Yeah, I think you made a great point with a
Bakery four. They kill it over there with their sourdough
program and it I mean, if it was on the list,
I would not be shocked in the slightest. I think
the Wild Flower Gang is going to fall into that
category because I mean, if we had three stars one neighborhood,
(20:01):
that would be glorious. But I feel like they're going
to be a little I don't know if they're going
to be more reserved, as this is the last year
of the original contract, but I feel that the wildflower
group deserves all the flowers and more. And then you
made a good point like Brixton is very much in
that repertoire.
Speaker 1 (20:21):
Yeah, I think, you know, when I think of bib Gourmont,
I think of like when my friends from out of
town give me a call and they're like, hey man,
we're coming in. We want to go to a place
or two. What would you recommend? And I think a
lot of the spots I recommend are in that bib
Gourmont category, whether they've been recognized or not. And one
(20:43):
of the consistent places I recommend is Brosery Brickson and
you know, I mean I get the whole city limits
and stuff. Because another one I recommend is a net
and I think that would that would be a shoe
in for the bib Gourmont.
Speaker 2 (21:00):
Same for jan Yacht, which is spelled out Dan Die.
We've made this joke a million times over. I'm probably
butchering the pronunciation, but that's a restaurant that is one
hundred percent deservative. All of the accolades. I feel like
they are bringing the absolute fucking hammer, and this podcast
episode is almost a call to action for the City
of Aurora to get off their fucking ass. The fact
(21:22):
that your you know, restaurant map would be available on
this highly trafficked website is worth all of that more.
Why don't you stop doing fucking stupid ass promos with
fucking the New Hilton or the gay Lord Hotels and
a bunch of fuck face influencers and instead get put
your money behind the hospitality businesses that oftentimes can drive traffic.
(21:46):
And if your whole map of restaurants were available and
all the excellence that comes with the Havana Street, the
Mississippi Ave, you know, Pew, you know, fuck even Lavo
Kaza deserves to be in those accolades. If you're putting
fucking mister Roso up there, put Lobacha La Bacaza, great
fucking burritos and tacos. And there's a line out the
(22:08):
door every day of construction workers, you know, white collar professionals,
everybody that's making the commute from Green Valley into the
city and folks headed out to the airport. Like there's
a litany of reasons that Aurora should be on that list,
not just for their high end dining, but for their
bakeries and their bib Gourmand caliber restaurants of approachable dining.
(22:30):
But you know, we mentioned mescal Ed earlier. I mean again,
I think that obviously, I think Almah is very deserved
of the notoriety and the star, but I think mescal
Eda deserves to be in that same conversations of a star. Yeah.
I mean, if we're gonna give Alma one, mescal is
(22:51):
doing the same fucking thing but better. In terms of seafood,
it's it's all seafood, you know, it's art. It's not
all but a litany of great seafood. And that gets
my dick hard. So that's my personal opinion. But realistically,
it's all kind of like we're shooting from the hip
here because they showed no signs of actual due diligence
or actual effort last year. You know, maybe Pitt Fiend
(23:15):
deserves to be in there this year. Did Riot open
in time to have their name put on there after
the look two years ago under the name AJS. There's
a lot of spots that deserve at least a look,
you know.
Speaker 1 (23:34):
Yeah, And I mean I think we've forgotten about other
restaurants to like.
Speaker 2 (23:38):
I mean we can talk about the mountains too.
Speaker 1 (23:40):
I mean like places like that that have been here
for do something different. You know, it's just hard to say,
Like I would love for the Michelin god to be like, hey,
let us take you out with us for a day
of checking out restaurants and just see what.
Speaker 2 (24:01):
In your corporate credit card we'll do for We'll do
the bang bang bang bang.
Speaker 1 (24:06):
We got to carry us through.
Speaker 2 (24:08):
Shout out to our friends over at Fat Grams, Maroacci
and our our sponsors nob Dispensary. We could even swoop
through there on our way to go eat some you know,
dank food, whether it's down South Broadway or you know,
right there along the Colfax. And so while everyone's going
to sit here and glaze the ham of oh blah
blah blah, got Michelin recognized a lot of them are deserved.
(24:30):
I wish we had more of them on the list.
My problem is is that they didn't actually do due
diligence to find the actual top tier of those cuisines
when they started running off these fucking names there.
Speaker 1 (24:46):
Well, maybe what they should do this would be cool,
if it is, if they just gave us a list
of all the places they ate around inn you know,
just showed us, show us your work. That would all
the places. Like if they had a list of like
one hundred spots, then I could get behind like some
(25:06):
of their recommendations because I don't know if they visit
like one hundred spots.
Speaker 2 (25:11):
Well, their job is quite literally just to fucking do this,
like if they want to hire us and send us
to fucking Chicago, because you're supposed to be you know, faceless, nameless,
et cetera, et cetera.
Speaker 1 (25:22):
Fucking me.
Speaker 2 (25:23):
Yeah, not to mention, we don't put Chris's face online.
Speaker 1 (25:26):
Do you think we want to lose follower Exactly.
Speaker 2 (25:29):
We don't put our face online because it's about it's
supposed to be about the food, not some dickhead that's going,
whoa look at this bye. But what I do know
is that it does stir the drink and it drives
business to restaurants. So I hope to Christ that the
Michelin Guide actually did their fucking due diligence and actually
(25:49):
tried this year instead of just mailing it in, because
it was very apparent they didn't do dick all last
year with keeping on the only change of the bibs
was the as Pitt Barbecue. And while we agree the
guy is a fucking piece of shit, there was a
lot of restaurants that didn't meet the mark and had
no business being in the same caliber as a lot
(26:10):
of the other restaurants in that pantheon. But I mean,
let's talk a little bit about the mountains before we
get out here, Chris. Obviously, Bosk has been the only
star that's been awarded Aspen Snow Mass, breck Arnex. To me,
Aspen Snow Mass, Veil and Beaver Creek are the only
ones that pay to play. I think it's a glaring
(26:33):
omission when we talk about Aurora that maybe Breckenridge should
be in the fold because what Matti Volter is doing
over there at Radakato and at Rootstalk, Yeah, would circles
around all the other restaurants in the mountains, but I
expect Bosk to keep up theirs. While we do go
up to Aspen a time or two every year, it
feels like most of the time it's a chef takeovers,
(26:56):
whether it's the Saint Regis with Emp or whether it's
at Food or the Food Wine Classic, and Aspen. You know,
Bosque is very much deservative of their cuisine. It's fucking exceptional.
But do we see any other stars coming about? Is
it the tavernet of Veil? Does Mountain Standard or Sweet
Basil make the jump and Veil? Is there anything to
(27:18):
call home about in the mountain scene when it comes
to the Michelin.
Speaker 1 (27:23):
Guide report, I wish I could speak more to this. Uh,
but yeah, it's just tough just because I don't I
don't get to visit those restaurants. You know. The shitty
thing is I think that what hinders uh Maddie and
them at Rootstock is just the fact that it's Breckinridge
(27:43):
and there's like they're the only ones that I know of,
and I could be wrong, but they're the only.
Speaker 2 (27:49):
Good food scene. But Bregg doesn't pay to play.
Speaker 1 (27:52):
Yeah, but I mean, like, you know, yeah, and maybe
that's just my lack of knowledge on like the hirer
end foods in brack Well.
Speaker 2 (28:02):
I mean, you know, he's he's earned his accolades in
his stripe, but he is He's the ace of Spades
that is in the mountains and he's doing the Savor
of the Season next week too.
Speaker 1 (28:11):
I wonder I wonder which one like in the uh,
in the mind of a chef, I wonder which one
you really feel better about, whether it's a Michelin Nod
or James Beard.
Speaker 2 (28:29):
Yeah, and I I mean you can't go wrong with either.
I think, you know, sometimes politics come into play for
the beard, where you know, we've talked about it in
years past with oh, well they picked a Denver chef
last year, Penelope's not gonna win this year, or they
picked a white male this year, so the next year
it's not going to be a white male because they
(28:50):
want to have that kind of appearance of diversity. And
you're competing within other states, whereas the Michelin Guide, you're
just trying to put your best foot forward. But I
think chefs will take any and all accolades. Bowl appetite.
You know had Wolf's Taylor as a hot ten fucking
eight years that nine minute up there exactly they had.
(29:12):
You know, I think bo over at Malotov is doing
gnarly shit. Kenny Minton and Paul Riley over at Coperta
are doing gnarly shit. They were semi finalists for beards.
They could easily be on the bib Gourmond I would
just like to see some true due diligence this year,
and that's where my anger derives from. And probably why
our tickets got revoked is because we called them lazy cunts.
(29:35):
You know last year.
Speaker 1 (29:36):
People don't like the Sea word.
Speaker 2 (29:38):
No, they don't like the Sea word, but they also
don't like people that call out the States the figureheads
at the top. So I mean, we still get a
fair amount of representation, and we do try to support
as many diverse, different locations and cuisines in Colorado that
I wish the Michelin guy would do that same thing.
Speaker 1 (29:56):
Yeah, so we'll talk about this next Monday when they Yeah.
Speaker 2 (30:00):
So you're gonna listen to this, and then six days
from now they will make that announcement. As you listen
to this, don't be remiss. A lot of those chefs
and restaurants we mentioned here today, the ones deserved, those
that are on the Guide, those that are Beard winners,
will all be participating in Savor the Season Eat Denver's
(30:22):
annual four night fundraising festivity. Six chefs every night, family
style open bar cuisine, all have different representation and foundations
that they will be supporting. So all those proceeds go
to nonprofits. It's so fun. You eat like a king
or queen, You drink to your heart's content, You sit
(30:45):
with strangers, and you make fucking friends with people. God forbid,
people put their phones down and have a dinner.
Speaker 1 (30:51):
Hell. I remember one year somebody got caught up in
all the theesty beverages being served and had to excuse themselves.
Speaker 2 (31:01):
I don't have you're talking about me, but been there since.
Speaker 1 (31:03):
No no, I was talking about a stranger who became
a friend that night. So I'm just saying, it's a
fun evening. The food is great, and the chefs come
out and talk and they're all having a good time
because it's like their own farm dinner.
Speaker 2 (31:16):
It really is. And it's all all the front of house,
back house or hospitality businesses. People like I am working
front of house. I will be running plates. So if
you've ever wanted to spit on me, if I besmirched
your restaurant on this episode today, shout come fucking find
me at Save of the Season, buy a ticket and
(31:36):
join us. But at the same time, if your business
is trying to network with others from the hospitality buy
a fucking pack of tickets. Bring your clients, bring your
co workers, shoot us a DM and let us know
that you're coming, and we'll put you next to some
folks that may behoove your business interests. But either way,
get ready because next week's a doozy. Whether it's the
(31:57):
Michelin Guide event on Monday or it's the week long
fundraising efforts of Savor of the Season, we are going
to have a knockdown, drag out big time and we'll
be back next Monday night to recap the award ceremony
and we'll see what colorful language we bring to that episode.
(32:18):
How do we do?
Speaker 1 (32:21):
I think we talked a lot. I'm not sure if
we provide any meaningful advice.
Speaker 2 (32:25):
I mean, the only advice was just us shitting on
the Michelin Guide.
Speaker 1 (32:29):
Yeah. Do better, Yeah, be better, be better than the gap?
Speaker 2 (32:33):
Yeah exactly. If I have to see any more Steve
Carrells than you could be a gospelin. Uh No, all
jokes aside. We wish everybody the best of luck next week.
We hope all the restaurants get all the accolades. We
only poop pooed on one restaurant and they seem to
be fucking printing, so it doesn't matter what we say
until next episode. Y'all, Stay high, stay hungry.
Speaker 1 (32:57):
Be better. Cheers, cheers,
The suppression of the use of marijuana and the posse
is looking behind.
Speaker 2 (00:14):
It are the most important jobs talking in ninety.
Speaker 1 (00:19):
Day, the records on Marijuana and the Walkington Office Artonic
Division gustually.
Speaker 2 (00:24):
Build a small former like this today they build a pattern.
Welcome ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside. One of the most amazing
plants we've ever discovered, the pot.
Speaker 1 (00:40):
Talking, the trippers, the glasshoppers, the hip books, all gathered
in secrecy and flying eye as a country.
Speaker 3 (00:48):
Welcome back, ladies and gentlemen to another episode of Stone
Depetite with your hear says always, it's me Kip across
the way.
Speaker 2 (00:59):
I've got sea. I want to give a shout out
to our sponsors for thanks for putting up with us.
I had a personal We had a loss in the family,
so I had to take a couple days off. You
may have seen it on social media, but if you didn't,
I genuinely apologize for all of the listeners at home.
Mia Kolpa would be the best way to describe it.
So thank y'all for sticking with us. I apologize for
(01:21):
everything in advance, but especially our sponsors, our friends over
at Nobo Dispensary. I don't know if you heard, but
they've launched their own in house brand. They brought Crystal
Leaves into the fold under the umbrella, and they have
started to really grow some really top notch ish, whether
it's concentrates, flower infuse, pre rolls, You're gonna see the
(01:45):
bountiful offerings from our friends over at Nobo. In addition
to some of the top shelf brands from across Colorado
dialed in Fat Grams, Moroki, Mighty Mounts, you're gonna see
big Head, little Necks, and a litany of more available
to you over at nine to seventy Lincoln Street aka
(02:06):
Nobo Goods Dispensary. They've only been in the community for
three months and they've been making waves. You may have
seen them at the Rooster art Fest showdown last week.
You may see them at Kendall Norss Mason Jar event
in October. No matter what you do, whether you're new
to the scene, they have a great staff that'll kind
of show you through the ropes, or you know exactly
(02:27):
what you're looking for and you're looking for a friendly
price point, Nobo is there for you also speaking of
there for you and there for us. That's our friends
over at fat Grams. I was sharing the love with
fat Grams, Maroaki Mighty Melts all week and long at
Denver Food and Wine. If you saw it on social,
if you found me in person, hopefully we were able
(02:49):
to shower you with gifts and love, just as these
folks have been doing to the community for a hot minute.
They have award winning products from Flour Concentrates, Vapes and
with the new genetic book that they brought in from
Mighty Melts that you cannot miss it. It's a great selection.
You can grab them not only at Nobo, but you
(03:11):
can grab a Cross Colorado at a litany of stores
like the Dab I think they got them at Green Dragon.
You can find them at Live Well, there's a They're
fucking Bouko. They're everywhere, so you can find them. They're
great products. Y'll check them out. Today's episode is All
Things Michelin Guide. Chris's battery is roughly at eighteen percent
(03:31):
on his microphone, so if for any reason we have
any hiccups, we'll pause and regroup. But last year we
called them out for their laziness their lack of due diligence,
the lack of actual research. The Michelin Guide has been
taking guff across the board for a litany of reasons.
(03:52):
Did they favor the omakase scene rather than those of
the A la carte and approachable dining? Let's say no.
When you see folks like Johnny Curiell and Alma fond
Defina score Michelin Star in their first year. This year,
we're going to see a lot of restaurants both with
prefixed menus. Is that how you say that, Chris, prefix,
(04:16):
pre fee, pre fee, whatever you want.
Speaker 1 (04:18):
To focus on. Yeah, princh or assholes?
Speaker 2 (04:21):
Yeah, aren't they? Lloyd? Either way, we're going to see that.
We're going to talk through that. We're going to talk
through a la carte. We're going to talk through the
bib gourmand selections from last year, who may be deserve
it of keeping their recognition and who may be either
replaced or removed. All of that starts now, all right,
(04:42):
CEB start off with a hey, how you doing?
Speaker 1 (04:44):
Hey? How you doing? No? Yeah, I guess we're diving
right into today's.
Speaker 2 (04:49):
Top I mean it's we've been off for a minute.
I've been out of the loops. So we got to
get right to the nitty gritty and fuck around.
Speaker 1 (04:56):
I mean, I did have a fun week last week,
but we've got more important things to talk about.
Speaker 2 (05:01):
Yeah, I mean, we can talk about dank food that
we took the family on later. Let's talk about what
people want to hear about. What do you expect to
see from the Michelin Guide in twenty twenty five.
Speaker 1 (05:10):
I think I'm more excited about like the bib Gourmand. Yeah,
Like I think I think that list could be expanded,
and I think, I mean, I don't know, you know,
there there could probably be some ones that like slip
off and some others slip in their place. You know.
(05:31):
I still I still don't understand why mister Evsa is
on there, like and and this isn't a shame at
anybody who works there or anything like that. These are
just my opinions. I just, uh, I don't get it.
Like there's it's a.
Speaker 2 (05:46):
Taco bell menu, like you're selling a sixteen dollars high
trap Supreme and fucking cheesy Gordita crunches.
Speaker 1 (05:52):
Like like it's got I guess out here, foliage, But
like you know what I would love to see. I
would love to see a different taco spot like some
of the ones we visit that may not have the
bells and whistles of the best location. They may have
like low ceilings. You know, they may have menus just
(06:14):
at the checkout counter. But some of those places. If
Big Gormond is all about approachable food, I don't know
if you have to have like service, I don't.
Speaker 2 (06:24):
Before I felt like the Michelin Guide has been slightly
lazy and some of their approach and they went for
whether it was the low hanging or the instagram were
the locations like, oh you may try to look like
Mexico City. Oh you have a patio that does two
for one, blah blah blahs. I couldn't agree. More like,
the best tacos in the city aren't served by people
(06:46):
that have a multitude of restaurants, but rather mom and
pop locations that are easily accessible inside the Denver city limits.
I know that I've been tooting the horn and carrying
the flag for places like Elsapa Takierra. What about La
Kayea that's been around for fucking twenty goddamn years. You know,
the tacos are three dollars and twenty five cents, they
(07:07):
sell coca cola, they have the salsa bar. What about
a Taco's Velos, which I actually may constitute Westminster as
it's just north. But it's those types of locations that
I feel are getting snubbed. If we're talking about approachability, deliciousness,
places to seek out if you have the time and
you know, don't have to bust the bank for it.
(07:29):
But at the same time, you know, when we're talking
about the bib gourmand category last year, that was what
really raised our alerts was obviously AJ's pitt Barbecue, which
had no fault of Patrick's was dropped off and maybe
that's some faults Patricks, I don't fucking know, but they
dropped off and then smoke came on in terms of
(07:50):
a Michelin recognition, but they didn't do actual any due diligence.
They were like, oh, the status quo is the status
quo because I just the mister OsO thing rattles my brain. Yeah,
it does every year, so if they stick around, then
they stick around. But at the same time, it made
us all wonder in twenty twenty four, what the fuck
(08:12):
is going on?
Speaker 1 (08:13):
Well, like one of the things Like here's a couple
of things that I'm curious about. Bib Gormond is like,
you know, I know some people have had some hit
or misses with Brasserie Brixton, but literally, like every time
I go there, the food is great and it's approachable
and it's a fun environment. So I don't know, I
(08:34):
could see that getting on a bib Gourmont.
Speaker 2 (08:38):
I also I have I mean, speaking of the bib Gourmont,
like the hop Alleys and the Tavernettas, which we've heard
rumblings that maybe Tavernetta a Veil may be getting a
little bit more, maybe getting some accolades this year. But
hop Alley has introduced their chef's table, but putting those
in the same category as some of the actually approachable
(09:00):
priced menus, Like it feels like what Tommy's team has done,
whether it was Jeff Cox when he was there, Sean
and the fam that is now running the point over
at the chef's table, Like those are ones that I
am curious to see, Like is this the year that
they break through? Is this the year that Bobby breaks through?
(09:21):
Because there's such a stark comparison between those at the top,
like the Bostas of the world, and then those others
that maybe you're like scratching your head, like this place
got a big Gourmont, but you're exactly right, Brixton fits
exactly that mold. It's all of those like there are
those variants where we have so much more to offer
(09:43):
than what has been showcased.
Speaker 1 (09:45):
And you know, I'm wondering too if like maybe you know,
pizza has come a long way in this town. I
wonder if a pizza joint may get on a bib Gorman.
Speaker 2 (09:55):
Now would you expect that to come from a Denver
location or maybe a Boulder location like an Alberico or
a Barchetta or you know, Boss has already been on
that board, but they have a little bit of wider
menu and Boulder. What pizza spot do you think deserves
an accolade in Denver?
Speaker 1 (10:12):
I mean, I didn't like you hit me a hard
question there. I wasn't really thinking about some I was
just wondering, you know, I mean, the pizza game has
been elevated in Denver, and I think there's people doing
different takes, you know, whether it's get Rights doing their pizza.
You know, we've got cart driver that is an approachable restaurant,
(10:37):
great prices, and they have tons of different options, especially
at the Low High that are always banging, like I
was in there this past week, had this grilled oyster
mushroom dish over kind of like a tahini with some
chili crisp banging. So they've got more in their repertoire
than just pizzas, and I like their pizzas. I think
(10:58):
their pizzas are good. Whether or not they'll get a
bib gourmand, I'm not sure, but I mean there are
people out there in the pizza community like AJ's or
not as little arthurs. You know, that's a different style
of pizza, but they're doing different things. So I just
wonder because there's been you know, Bakery four has even
done some pizza nights and stuff. So I'm just wondering
(11:20):
if some of these, like bakeries or other places that
have been you know, left off, might get an opportunity
at this classification, because I mean, what is it? This
is what this is on their website. It says what
BIB restaurants do have in common? Is there a simpler
style of cooking which is recognizable and easy to eat?
(11:44):
A BIB Gourmand restaurant will also leave you with a
sense of satisfaction at haven't eaten so well at such
a reasonable price. So I think they need to expand
that because there are a lot of reasonable priced options
in Denver that are really coming up in the scene.
Speaker 2 (12:00):
No, I think that's a very And I'm glad you
read out some of the nomenclature for all of the
different UH price points or you know what constitutes what,
because it felt like it was such a wide gamut
that was covered in the gormands from ours like sure,
because it felt like whomever was in charge of Colorado's
Michelin program really missed the fucking boat over the last
(12:23):
eight twelve months.
Speaker 1 (12:25):
Yeah, and I would like to see like Olivier gets
get some notice.
Speaker 2 (12:30):
I think it's just Olivia. I've been mad fun I've
been made fun of so many times for it. I
don't even know.
Speaker 1 (12:36):
Okay, well either how you pronounce it, but I mean.
Speaker 2 (12:39):
Exactly right, Tye and the team over there fucking killed it.
Speaker 1 (12:41):
But you know, the thing is with I guess you
know you had kind of this psychotomy of a lot
of people coming into Denver with money, and so there
is a market for that ome casse style dinner, and like,
I don't know, maybe it's just Denver figuring out. You know,
there there's probably some excitement now that people actually care
(13:04):
about restaurants and divers come onto the scene as of late.
But you know, I just I wonder if people are thinking, like,
this is what we've got to do now, Like we've
got to deliver these high end special nights that only
few can come to and we'll get recognized.
Speaker 2 (13:24):
Is it the exclusivity that drives the traffic or is
it the quality of the product put on the plate,
Because I.
Speaker 1 (13:30):
Don't know, because I'm telling you, if I'm going to
spend the amount of money on that style of dinner,
I would rather save that money and spend it in
major metropolitan area. We're talking New York, Chicago like other
cities that are more well known, and you know, when
(13:52):
you know, if you go to one of those restaurants,
the experience is going to be out of this world.
Speaker 2 (13:57):
Well, let's talk a little bit about those experiences. We
have the Michelin's Star program. We have what four inside
Denver won and Boulder won at naspen Bosque Frosca Bruto
Wolf's Taylor Alma, Fondafina, and Beckon. So do we expect
all six to retain? Do we expect any to be
(14:19):
bumped to a two star? Do you think anyone's gonna
lose a star? Because while we never wish for any
football coach to lose their job, nor do we want
any restaurant to lose their business. Well, I mean, I
guess there's a few that I fucking hate out there,
but at the same time, for the most part, I
don't think anyone's gonna lose their star. Like, we have
(14:41):
friends that just went to Bruto this past week. We
know that Taylor star Kelly Whittaker and the team over
at Wolf's Taylor have created different concepts and inviting opportunities
for chefs to come in and work with them, as
well as price points that vavery based off of deliverables.
And then you know, Becken is one in one out
(15:01):
and even with their you know, we could talk about
Major Tom their sister restaurant, Like, do we expect any
new stars? Do you expect any stars to be lost?
Speaker 1 (15:14):
I mean, you know the sad thing is is, obviously
I can't go to these one star restaurants just every year,
so I don't know like where they stand from one
year to the next.
Speaker 2 (15:28):
Yeah, and I will say a few of them I can't. Like,
we pay for our food. We don't take fuck yeah,
everybody else in their mom takes any hosted event from
a fucking pr firm that pays for it. We do not.
We are one of the people. We have to pay
for all of our food, just like we do everybody,
like everybody else. So going to seven Michelin star restaurants
(15:50):
in a year or six is a little bit of
a far fetched to ask when we're paying for things
like babies, weddings and things of that nature. But I mean,
that's what made almost so great was that it made
it look approachable from a Michelin concept, So like there
are opportunities for you to enjoy starred meals or a
(16:11):
treat yourself once a year without paying four hundred and
fifty dollars a fucking heat.
Speaker 1 (16:16):
Yeah, I mean, I don't. I don't see why anybody
would lose their star. I think there could be some
new additions though, yeah, I mean, and I think the
bib Gourmont is where we're going to see the most additions.
Like I think mes Kyriolma will get a bib Gourmand
(16:39):
because I don't think they're quite like and I don't know,
I don't know if they're at that one star caliber
or not. Like I know they're serving high quality ingredients.
They're cooking is exceptional, but I don't know how that
plays into the one star.
Speaker 2 (16:56):
To be honest, the Michelin Guide has made it so
ambiguous with Colorado has been reviewed right that I would
just like to see them show that they've actually tried
a litany of other restaurants. Obviously, I truly believe mescale
Area is up there with Almahs, So if Alma's deserved,
and while we obviously love Rico and the fam over there,
(17:17):
I think Jordan and the team at mescal Area has
fucking done exactly that as well. So like if that,
I think they constitute a star under the same guys
as Mescale Area. But you talk with chefs and they
say places like a Wildflower, which is a little bit
unsuspecting at the bottom of the rays. Yeah, it's an
intimate dining experience, wonderful wine list, and like exquisite food,
(17:42):
like that's one that's oftentimes built.
Speaker 1 (17:44):
Also, I don't know, like I guess Michelin's very vague
because like they're ambiguity. Well, yeah, here's what it says,
like just really quick. Michelin Stars are based on five
criteria quality of products, mastery of cooking technique, harmony and
balance of flavors, the personality of the chef as expressed
in the cuisine, and consistency between visits. So you know,
(18:10):
like service has nothing to do with whether a restaurant
will get a Michelin Star or not. I imagine it
does influence it, because service can sometimes just enhance the
flavor of a meal, you know, so to speak. But
I mean, if we're judging on like food and like
(18:30):
this technique and stuff, the team acceptsu from what I
know about that type of cuisine, cooks it perfectly.
Speaker 2 (18:38):
Yeah, I think they knocked the bottom out of it.
And obviously you know they've been working with the Beard
Foundation in Capital One. They're hosting a dinner later this autumn.
I believe that's the correct group. But at the same time,
if you're gaining notoriety in one and then to be
just totally omitted from the other, is it due to
off field so to speak? And if that's the case,
(18:59):
then maybe we have to reevaluate what are how we
do our judging because the food that they put on
a plate is exceptional. So if the chef is outspoken
in one way or another, does that constitute dropping them
a level? I mean, we just don't know, because the
Colorado Michelin guide has been so wishy, washy and frankly lazy.
Speaker 1 (19:20):
Okay, So who do you want to see.
Speaker 2 (19:22):
On BIB on BIB? I want to see a Yuan
Montan Yep. I think that they're very deserved as a
lunch location that also does happy hour, approachable price, and
I think that the fact that they're crimping every single
one of those thousands of dumplings on a daily basis.
Speaker 1 (19:38):
And they care about community.
Speaker 2 (19:39):
Yeah, I think you made a great point with a
Bakery four. They kill it over there with their sourdough
program and it I mean, if it was on the list,
I would not be shocked in the slightest. I think
the Wild Flower Gang is going to fall into that
category because I mean, if we had three stars one neighborhood,
(20:01):
that would be glorious. But I feel like they're going
to be a little I don't know if they're going
to be more reserved, as this is the last year
of the original contract, but I feel that the wildflower
group deserves all the flowers and more. And then you
made a good point like Brixton is very much in
that repertoire.
Speaker 1 (20:21):
Yeah, I think, you know, when I think of bib Gourmont,
I think of like when my friends from out of
town give me a call and they're like, hey man,
we're coming in. We want to go to a place
or two. What would you recommend? And I think a
lot of the spots I recommend are in that bib
Gourmont category, whether they've been recognized or not. And one
(20:43):
of the consistent places I recommend is Brosery Brickson and
you know, I mean I get the whole city limits
and stuff. Because another one I recommend is a net
and I think that would that would be a shoe
in for the bib Gourmont.
Speaker 2 (21:00):
Same for jan Yacht, which is spelled out Dan Die.
We've made this joke a million times over. I'm probably
butchering the pronunciation, but that's a restaurant that is one
hundred percent deservative. All of the accolades. I feel like
they are bringing the absolute fucking hammer, and this podcast
episode is almost a call to action for the City
of Aurora to get off their fucking ass. The fact
(21:22):
that your you know, restaurant map would be available on
this highly trafficked website is worth all of that more.
Why don't you stop doing fucking stupid ass promos with
fucking the New Hilton or the gay Lord Hotels and
a bunch of fuck face influencers and instead get put
your money behind the hospitality businesses that oftentimes can drive traffic.
(21:46):
And if your whole map of restaurants were available and
all the excellence that comes with the Havana Street, the
Mississippi Ave, you know, Pew, you know, fuck even Lavo
Kaza deserves to be in those accolades. If you're putting
fucking mister Roso up there, put Lobacha La Bacaza, great
fucking burritos and tacos. And there's a line out the
(22:08):
door every day of construction workers, you know, white collar professionals,
everybody that's making the commute from Green Valley into the
city and folks headed out to the airport. Like there's
a litany of reasons that Aurora should be on that list,
not just for their high end dining, but for their
bakeries and their bib Gourmand caliber restaurants of approachable dining.
(22:30):
But you know, we mentioned mescal Ed earlier. I mean again,
I think that obviously, I think Almah is very deserved
of the notoriety and the star, but I think mescal
Eda deserves to be in that same conversations of a star. Yeah.
I mean, if we're gonna give Alma one, mescal is
(22:51):
doing the same fucking thing but better. In terms of seafood,
it's it's all seafood, you know, it's art. It's not
all but a litany of great seafood. And that gets
my dick hard. So that's my personal opinion. But realistically,
it's all kind of like we're shooting from the hip
here because they showed no signs of actual due diligence
or actual effort last year. You know, maybe Pitt Fiend
(23:15):
deserves to be in there this year. Did Riot open
in time to have their name put on there after
the look two years ago under the name AJS. There's
a lot of spots that deserve at least a look,
you know.
Speaker 1 (23:34):
Yeah, And I mean I think we've forgotten about other
restaurants to like.
Speaker 2 (23:38):
I mean we can talk about the mountains too.
Speaker 1 (23:40):
I mean like places like that that have been here
for do something different. You know, it's just hard to say,
Like I would love for the Michelin god to be like, hey,
let us take you out with us for a day
of checking out restaurants and just see what.
Speaker 2 (24:01):
In your corporate credit card we'll do for We'll do
the bang bang bang bang.
Speaker 1 (24:06):
We got to carry us through.
Speaker 2 (24:08):
Shout out to our friends over at Fat Grams, Maroacci
and our our sponsors nob Dispensary. We could even swoop
through there on our way to go eat some you know,
dank food, whether it's down South Broadway or you know,
right there along the Colfax. And so while everyone's going
to sit here and glaze the ham of oh blah
blah blah, got Michelin recognized a lot of them are deserved.
(24:30):
I wish we had more of them on the list.
My problem is is that they didn't actually do due
diligence to find the actual top tier of those cuisines
when they started running off these fucking names there.
Speaker 1 (24:46):
Well, maybe what they should do this would be cool,
if it is, if they just gave us a list
of all the places they ate around inn you know,
just showed us, show us your work. That would all
the places. Like if they had a list of like
one hundred spots, then I could get behind like some
(25:06):
of their recommendations because I don't know if they visit
like one hundred spots.
Speaker 2 (25:11):
Well, their job is quite literally just to fucking do this,
like if they want to hire us and send us
to fucking Chicago, because you're supposed to be you know, faceless, nameless,
et cetera, et cetera.
Speaker 1 (25:22):
Fucking me.
Speaker 2 (25:23):
Yeah, not to mention, we don't put Chris's face online.
Speaker 1 (25:26):
Do you think we want to lose follower Exactly.
Speaker 2 (25:29):
We don't put our face online because it's about it's
supposed to be about the food, not some dickhead that's going,
whoa look at this bye. But what I do know
is that it does stir the drink and it drives
business to restaurants. So I hope to Christ that the
Michelin Guide actually did their fucking due diligence and actually
(25:49):
tried this year instead of just mailing it in, because
it was very apparent they didn't do dick all last
year with keeping on the only change of the bibs
was the as Pitt Barbecue. And while we agree the
guy is a fucking piece of shit, there was a
lot of restaurants that didn't meet the mark and had
no business being in the same caliber as a lot
(26:10):
of the other restaurants in that pantheon. But I mean,
let's talk a little bit about the mountains before we
get out here, Chris. Obviously, Bosk has been the only
star that's been awarded Aspen Snow Mass, breck Arnex. To me,
Aspen Snow Mass, Veil and Beaver Creek are the only
ones that pay to play. I think it's a glaring
(26:33):
omission when we talk about Aurora that maybe Breckenridge should
be in the fold because what Matti Volter is doing
over there at Radakato and at Rootstalk, Yeah, would circles
around all the other restaurants in the mountains, but I
expect Bosk to keep up theirs. While we do go
up to Aspen a time or two every year, it
feels like most of the time it's a chef takeovers,
(26:56):
whether it's the Saint Regis with Emp or whether it's
at Food or the Food Wine Classic, and Aspen. You know,
Bosque is very much deservative of their cuisine. It's fucking exceptional.
But do we see any other stars coming about? Is
it the tavernet of Veil? Does Mountain Standard or Sweet
Basil make the jump and Veil? Is there anything to
(27:18):
call home about in the mountain scene when it comes
to the Michelin.
Speaker 1 (27:23):
Guide report, I wish I could speak more to this. Uh,
but yeah, it's just tough just because I don't I
don't get to visit those restaurants. You know. The shitty
thing is I think that what hinders uh Maddie and
them at Rootstock is just the fact that it's Breckinridge
(27:43):
and there's like they're the only ones that I know of,
and I could be wrong, but they're the only.
Speaker 2 (27:49):
Good food scene. But Bregg doesn't pay to play.
Speaker 1 (27:52):
Yeah, but I mean, like, you know, yeah, and maybe
that's just my lack of knowledge on like the hirer
end foods in brack Well.
Speaker 2 (28:02):
I mean, you know, he's he's earned his accolades in
his stripe, but he is He's the ace of Spades
that is in the mountains and he's doing the Savor
of the Season next week too.
Speaker 1 (28:11):
I wonder I wonder which one like in the uh,
in the mind of a chef, I wonder which one
you really feel better about, whether it's a Michelin Nod
or James Beard.
Speaker 2 (28:29):
Yeah, and I I mean you can't go wrong with either.
I think, you know, sometimes politics come into play for
the beard, where you know, we've talked about it in
years past with oh, well they picked a Denver chef
last year, Penelope's not gonna win this year, or they
picked a white male this year, so the next year
it's not going to be a white male because they
(28:50):
want to have that kind of appearance of diversity. And
you're competing within other states, whereas the Michelin Guide, you're
just trying to put your best foot forward. But I
think chefs will take any and all accolades. Bowl appetite.
You know had Wolf's Taylor as a hot ten fucking
eight years that nine minute up there exactly they had.
(29:12):
You know, I think bo over at Malotov is doing
gnarly shit. Kenny Minton and Paul Riley over at Coperta
are doing gnarly shit. They were semi finalists for beards.
They could easily be on the bib Gourmond I would
just like to see some true due diligence this year,
and that's where my anger derives from. And probably why
our tickets got revoked is because we called them lazy cunts.
(29:35):
You know last year.
Speaker 1 (29:36):
People don't like the Sea word.
Speaker 2 (29:38):
No, they don't like the Sea word, but they also
don't like people that call out the States the figureheads
at the top. So I mean, we still get a
fair amount of representation, and we do try to support
as many diverse, different locations and cuisines in Colorado that
I wish the Michelin guy would do that same thing.
Speaker 1 (29:56):
Yeah, so we'll talk about this next Monday when they Yeah.
Speaker 2 (30:00):
So you're gonna listen to this, and then six days
from now they will make that announcement. As you listen
to this, don't be remiss. A lot of those chefs
and restaurants we mentioned here today, the ones deserved, those
that are on the Guide, those that are Beard winners,
will all be participating in Savor the Season Eat Denver's
(30:22):
annual four night fundraising festivity. Six chefs every night, family
style open bar cuisine, all have different representation and foundations
that they will be supporting. So all those proceeds go
to nonprofits. It's so fun. You eat like a king
or queen, You drink to your heart's content, You sit
(30:45):
with strangers, and you make fucking friends with people. God forbid,
people put their phones down and have a dinner.
Speaker 1 (30:51):
Hell. I remember one year somebody got caught up in
all the theesty beverages being served and had to excuse themselves.
Speaker 2 (31:01):
I don't have you're talking about me, but been there since.
Speaker 1 (31:03):
No no, I was talking about a stranger who became
a friend that night. So I'm just saying, it's a
fun evening. The food is great, and the chefs come
out and talk and they're all having a good time
because it's like their own farm dinner.
Speaker 2 (31:16):
It really is. And it's all all the front of house,
back house or hospitality businesses. People like I am working
front of house. I will be running plates. So if
you've ever wanted to spit on me, if I besmirched
your restaurant on this episode today, shout come fucking find
me at Save of the Season, buy a ticket and
(31:36):
join us. But at the same time, if your business
is trying to network with others from the hospitality buy
a fucking pack of tickets. Bring your clients, bring your
co workers, shoot us a DM and let us know
that you're coming, and we'll put you next to some
folks that may behoove your business interests. But either way,
get ready because next week's a doozy. Whether it's the
(31:57):
Michelin Guide event on Monday or it's the week long
fundraising efforts of Savor of the Season, we are going
to have a knockdown, drag out big time and we'll
be back next Monday night to recap the award ceremony
and we'll see what colorful language we bring to that episode.
(32:18):
How do we do?
Speaker 1 (32:21):
I think we talked a lot. I'm not sure if
we provide any meaningful advice.
Speaker 2 (32:25):
I mean, the only advice was just us shitting on
the Michelin Guide.
Speaker 1 (32:29):
Yeah. Do better, Yeah, be better, be better than the gap?
Speaker 2 (32:33):
Yeah exactly. If I have to see any more Steve
Carrells than you could be a gospelin. Uh No, all
jokes aside. We wish everybody the best of luck next week.
We hope all the restaurants get all the accolades. We
only poop pooed on one restaurant and they seem to
be fucking printing, so it doesn't matter what we say
until next episode. Y'all, Stay high, stay hungry.
Speaker 1 (32:57):
Be better. Cheers, cheers,
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