I think I can truly say that the restaurant Bang! in the Highlands has been the most surprising dining experience I have had in Denver. For starters, the name threw me off completely. Hearing a word like Bang! most likely would make anyone think of vibrant, spicy food. In reality Bang! is know for it’s Southern style comfort food such as hush puppies, country fried chicken, and meatloaf.

After discovering that Bang! is famous for its meatloaf I was sure it was not the place for me. I grew up eating meatloaf that was made exactly like my mom’s famous Italian meatballs, which is a coveted secret recipe by anyone who has tasted her cooking. Knowing that this was one of Bang’s specialties, we decided to order the meatloaf that comes with a side of mashed potatoes and Bang’s own ketchup. With my nose still turned up a bit when our food came I sliced off a piece of the meatloaf, made sure I had a good amount of ketchup on it, and sampled the feared dish. Well, as they might say it in the South, “that is some fahn meatloaf.” I will also admit to being a bit of a ketchup snob knowing that nothing really beats Heinz, but Bang’s ketchup was a great addition.

I was also surprised to find that Bang! is located in an old house where you don’t enter through the front door, but you squeeze through a narrow passageway to the back. You then enter through the patio in the backyard. It is a small house, filled with local artwork for sale on the walls and tables and chairs situated in little nooks and crannies. With painted walls and interesting artwork, I do have to say that Bang! fits the eclectic, artsy-fartsy atmosphere of the Highlands.

I highly recommend taking a trip to this restaurant. It is quite the surprise, which I guess is the true meaning of the word Bang!

Tips and Info:

• Bang! has been featured in Denver’s 5280 Magazine.
• If you are heading to Bang! be sure to take the time to enjoy the uniqueness of the Highlands. It is a charming area filled with boutiques, privately owned coffee shops, used bookstores, and some of Denver’s trendiest places to eat. Check out the Highlands website to find out about the street fair.

Take a look at the simple Bang! website to preview their menu.

Tucked away in Denver’s most swank-ified area is a get down and get greasy, hole-in-the-wall burger joint and bar known as the Cherry Cricket. The Cherry Cricket is located in Cherry Creek, an area known by Coloradoans and even people outside of the state to be upscale and pricey. It is a land where Neiman Marcus reins supreme and people valet park their Ferraris at the mall.

However, don’t let this land of wealth stop you from taking a trip into its heart to have a burger at the Cherry Cricket. The first time I heard about the Cherry Cricket was last July, from one of my favorite shows on the Travel Channel called Man Versus Food. I do have to say that there is nothing like walking into a restaurant that I first learned about on the Travel Channel.

We headed to the Cherry Cricket for a late lunch anticipating that the crowd would die down and our wait would be minimal. Lo and behold, upon arriving at 1:30, there was quite the group of hungry people waiting outside in the cold and snow. Knowing it would be worth the thirty minutes we were going to have to wait, we zipped up our coats, pulled on some mittens, and checked out the menu they had posted outside.

Surprisingly we did not even wait thirty minutes before we were welcomed into the relaxed atmosphere of the restaurant. Several people were crowded around the bar watching sports and others were playing pinball, pool and darts in the back. Each table was filled and I felt like we had just stepped off Rodeo Drive and into a classic, small town bar.

Because we had already spent ample time pouring over the menu outside, we knew right away what to order. At the Cherry Cricket you choose your burger size and it comes with the basic toppings. The menu includes a good-sized list of unique toppings you can add to customize your burger. Each of those toppings range from $0.75 to $1.00. Although I am sure I could eat a larger burger, I knew I should probably stick to the quarter-pound Little Cricket. Jim ordered the half-pound Cricket Burger. Because we were there with another couple (Jim’s brother and his wife who also happened to hear about this place on Man Vs. Food) we decided to order a basket of fries to share between the four of us. We topped it all off with a Diet Coke.

When our food came I was very glad that I had decided upon the quarter-pounder. It was pretty big. After much anticipation and waiting, I grabbed my burger with two hands and dug in. It definitely had that great, old-fashioned taste and was quite the little grease factory. (Just as a true burger should be). I hear that singers often eat greasy food before they perform and I am thinking I was ready to sing the National Anthem at the Super Bowl after this one.

So, the Cherry Cricket now resides on the Hayes’ list of favorite places to eat in Denver.

Visit the website for the Cherry Cricket and don’t miss out on checking out the menu and reading about the restaurant’s history.

This week, celebrating Denver’s Restaurant Week, Jim and I visited The Oceanaire Seafood Room.  This seafood restaurant is located in downtown Denver right across the street from the Denver Performing Arts.  You could even park in the parking garage for the theater and walk across the street to The Oceanaire.  We learned that many ballet goers grab something to drink or have dinner at The Oceanaire before heading across the street.

Upon arriving twenty minutes before our reservation, Jim and I were greeted by a friendly staff and told that if would like to wait at the bar, they would love to come and find us when our table was ready.  We ordered drinks, gloriously five minutes before happy hour was over, and sat to enjoy the cool blue atmosphere of the bar and the interesting crowd pouring in.

The person who recommended The Oceanaire to us had described the atmosphere of the restaurant to be like a classy diner.  That created quite the interesting picture in my mind and I was definitely a little skeptical of whether or not this place would have any class.  However, when the hostess led us to our little red booth situated right beneath a matte-finished, round diner light I realized the simile my coworker had created was, no doubt, right on.  It also reminded me of a diner you might find on an old ocean liner.  So cool!

Because it was a $52.80 night, Jim and I went straight to the multi-course menu to start picking out what we would eat for the night.  You can see our dinner menu below.  Before choosing, our waiter informed us that The Oceanaire is known for its crab cakes and that Denver’s 5280 magazine recommends that anyone who visits Denver should come order the crab cakes at The Oceanaire.  Right away I saw the crab cake slider on the starter menu and I do have to say that it was my favorite food of the night.

All of the food, from the slider to the melt-in-your-mouth cheesecake, was beautifully plated and tasted incredible.  The salmon was perfectly cooked and was creatively placed on a smoky corn salsa.  I was actually surprised by the little fiesta underneath my fish.  The wait staff was so informed and very professional and our water glasses were never empty.  I did, quite literally, try to beat the bus boy at his own water-filling game by drinking it down quickly and seeing how many seconds it would take for him to come fill it.  It was never more than thirty seconds.  Yes, I am that mature and they are that good.

The Oceanaire, though pricey and somewhere Jim and I can’t visit too often, has now hit our list of great restaurants in Denver.  If you are planning a night on the town, and are willing to spend some money for it, head to a musical or the ballet but definitely leave plenty of time to dine at The Oceanaire before you go.  What a classy night!

Our menu of the night: $52.80 for two people…

• First course: Crab cake slider and clam chowder
• Second course: The Scottish Salmon (we both ordered this one)
• Third course: Chocolate mousse and cheesecake

Tips and Info:

• Like many other seafood restaurants, the menu at Oceanaire is created and printed daily based on what specials they have and what fish is fresh.  In fact, at the top of the menu is a list of the fish that Oceanaire serves, accompanied by checkmarks to let you know which fish is fresh for the day.
• Sourdough bread and the most delectable butter is served before the meal, along with a dish of relishes.
• Happy hour is from 5:00-7:00 PM

Make a $52.80 reservation at The Oceanaire Seafood Room.  Because restaurant week is already underway, it might be hard to get it.  I would suggest giving the restaurant a call and trying to visit on a weeknight.

Visit The Oceanaire online.

In honor of Denver’s Restaurant Week, I thought it would be most fitting to highlight some of the restaurants Jim and I enjoy in the Denver metro area. To kick it off let’s take a trip to Pasquini’s Pizzeria.

Pasquini’s has several locations around the Denver Metro area, with a fairly new one becoming popular in Lone Tree and another being built in the Denver Tech Center. They also have restaurants in the Highlands, on 17th Avenue in Uptown, and on North Broadway at Louisiana. The location on Broadway is the original, and most definitely our favorite so far.

The first time we visited Pasquini’s together we walked in the door and were greeted by an old couple sitting at a small table, enjoying a pizza and a glass of wine. With a simple hello and a wave of her hand, the women directed us to head upstairs to find a table while never abandoning her pizza slice. On our way up the stairs I remember telling Jim that she reminded me of some of my Italian aunts. Way to find a family owned, neighborhood restaurant!

All of the tables and chairs at this location are mismatched, creating a very eclectic look that you might expect to find at a poetry reading in Wicker Park, Chicago. After reading the history of Pasquini’s on their website, I learned that the tables and chairs were purchased at local thrift stores when Pasquini’s couldn’t afford to spend a lot of money. To Jim and I, the mismatched furniture and eclectic look are a special part of the restaurant’s character.

Immediately our server came out with a plate of bread sticks. Now if you have known Jim and I for any amount of time you would know that I am passionate about bread and Jim is passionate about food that comes free before the meal. We were stoked! The bread sticks at Pasquini’s are homemade and covered in garlic, buttery-goodness. They are, in fact, the best bread sticks I have ever had and I firmly believe I could survive on just those for quite a long time. Thankfully, when you finish your plate of bread sticks, they bring you more.

Knowing that Pasquini’s had received culinary accolades as a pizzeria, I thought it only fitting to order one of the pizzettas. Jim is quite the calzone fan, his mom makes some of the best calzones you will ever eat, and therefore he decided to try one Pasquini style. I ordered the Pizzetta Margherita and Jim ordered a pepperoni and mozzarella cheese calzone.

I was worried after eating so many bread sticks that I would be too full for my meal. However, after catching the first whiff of our meal as it was delivered to our table, my stomach suddenly had enough room. The pizzetta was great. The thin crust was just right, very reminiscent of the delicious bread sticks, and it was the first time I have had buffalo mozzarella on pizza. I loved it! Jim’s calzone was awesome and, unlike some calzones that are mostly just bread, it was loaded with pepperoni, mozzarella, and Pasquini’s own red pizza sauce.

Since our first visit, we have been back to Pasquini’s many times both to the Broadway and Uptown locations. We love the food and we love the neighborhood feel. We are excited to try the location in the Highlands as well the to new ones down South. If you have a hankering for Italian and are looking for great food, unique atmosphere, and something affordable, definitely head to Pasquini’s.

Definitely check out the website for Pasquini’s and read the history behind this great Denver restaurant.

Every year, toward the end of February, Denver celebrates its diverse choice of dining and culinary expertise.  Hundreds of restaurants throughout Denver and the metro area create multi-course menus for the fixed price of $52.80 for two people or $26.40 for one.  (This does not include tax or tip).  It is a great opportunity to try a new restaurant you would not normally visit or to stop back at one of your local favorites.

Because of how popular restaurant week has become with the local crowds it is important to get online as soon as possible to make your reservations.  This year Restaurant Week lasts two weeks, from February 20th through March 5th.  To see participating restaurants and make an online reservation visit the website for Restaurant Week.  You will be able to view a full list of restaurants or search within a certain area.  Each restaurant has posted the multi-course menu it will be offering as well as a link to make a reservation through Open Table.

Jim and I will be participating in Restaurant Week for the first time.  Together we will be visiting The Oceanaire Seafood Room in downtown Denver.  We were easily able to make a reservation online through Open Table for the time we wanted.  We will also be dining at Texas de Brazil with a group of friends.  When getting online to make this reservation, Open Table only offered a 9:00 PM time slot.  However, after calling the restaurant itself, we were able to get in much earlier.  Sometimes Open Table does not reflect all of the time slots available for reservations.  It is worth giving the restaurant a call.

Definitely get out and celebrate Denver’s culinary scene sometime over the next two weeks.  Let me know what places you try and how you like them.

Helpful Links:
Denver Restaurant Week official website
The Oceanaire Seafood Room website
Texas de Brazil website

My last stop, so far, on the Arugula Train was my own kitchen.  The Caprese Salad at Via Baci had left such an impression on me that I decided it was time to try making my own Arugula based caprese salad.  On my way home from work I made a quick stop at the grocery store to pick up the ingredients I would need for the prefect Via Baci-style salad.

I didn’t know if my local grocery store would carry arugula, but I thought it would be a good place to start.  I headed into the produce section and right away I knew I must have had quite the quizzical look on my face because three, yes THREE, store employees asked me if I needed help finding anything.  After turning down the first two, scanning the leafy green section several times, and checking all of the bagged lettuces, I broke down and let the third store employee help me.  He took me right next to the bagged lettuces and pre-packaged, fresh herbs, and pointed out that they had arugula stored in clear, sealed boxes to keep it fresh and clean.  The boxes were actually quite large, but I purchased two anyway just in case I made some big balsamic dressing mistake and drowned my arugula.

Also on my grocery list was fresh, buffalo mozzarella, fresh basil leaves, and cherry tomatoes.  I kind of growled when I saw how expensive the tomatoes were that day and a woman next to me said, “I know!”  They were, however, essential to the flavor I wanted for my salad so I splurged and called it my luxury item for the week.  I already had what I needed to make a balsamic vinaigrette at home so I was good to go.

At home I created my new arugula masterpiece… Caprese Salad!  Jim and I ate it for dinner that night along with some garlic bread and a glass of wine.  It was great!

Make your own Caprese Salad:
Ingredients: (Amounts vary based on how many and what size individual salads you would like to make)
Arugula
Fresh basil
Cherry tomatoes (one package should be fine)
A soft chunk of buffalo mozzarella
Balsamic vinegar
Olive Oil (I used extra light)
Garlic power
Salt

Directions:

• Place arugula leaves and fresh basil in individual salad bowls.  Cut cherry tomatoes in half and place on top.  Slice the buffalo mozzarella into strips and place them on top as well.  Mix together balsamic vineragar, olive oil, salt, and garlic in a salad dressing shaker.  Generously pour on top of each, individual salad.
• Serve with garlic bread!

Arugula 101:

• Rocket, Roquette, Rugula, Rucola…aka Arugula!
• Arugula is a leafy green herb that is native to the Mediterranean region and is often used in Italian cuisines.
• People often describe the flavor as peppery, like mustard, or bitter.  Arugula is often combined with other leafy greens to give salads a more balanced flavor.
• It is low in calories and provides a great source of vitamins A and C.  It also is full of calcium and magnesium.

Tips and Info for Purchasing and Storing Arugula:

• Arugula can generally be found in local grocery stores and in health food stores such as Whole Foods.  I purchase my arugula at my local grocery store because it tends to be cheaper.
• When picking out arugula, look for bright green leaves with no sign of wilting or fading.
• Store arugula in a sealed, plastic bag in the refrigerator.  It tends to spoil quickly, but it should keep its full flavor and freshness for a couple days.

My next arugula encounter was at a small pizzeria here in Colorado, just South of Denver, called Via Baci. I had been to Via Baci a couple of times before because they happen to be one of the few restaurants in the Denver area that gives discounts to teachers. Right away this restaurant earned some brownie points from this teacher. Not to mention they have tasty thin-crust pizza and what I have now found to be quite an incredible salad.

I am not usually one that walks into a restaurant and orders a salad. I am definitely a pasta, sandwich, burger kind of girl. However, feeling a bit “piggish” hearing the other women at the table say they are “feeling a need for some greens,” I decided that I coul perhaps entertain the idea of saying “no” to carbs and “hello” to greens. I ventured to the salad side of the menu.

Lo and behold, Via Baci has a Caprese Salad, one of my personal favorites! If you have ever had a Caprese salad you know that it is not really a salad at all. It is generally a plate full of slices of tomatoes and buffalo mozzarella, topped with plenty of fresh basil leaves and drizzled with olive oil. This one sounded like it had a few minor differences than a typical caprese, but hallelujah I found my “healthy” scapegoat. And to my utmost surprise, we also all ordered a pizza to share.

When the salad came I was taken aback a little because it was not like other caprese salads I have had. It was definitely a large bowl of mixed greens, mostly arugula, and whole basil leaves. On top of the greens were several, and I do mean several, large pieces of buffalo mozzarella and a collection of cherry tomatoes. It was very generously coated with a balsamic vinaigrette. I hoped, with all my might, that the taste of the salad matched it beauty. And, oh it did! I immediately could recognize the strong flavor of the arugula and fresh basil leaves. It was actually quite an interesting combination of bitter (arugula) and sweet (basil). The vinaigrette and mozzarella added a saltiness that also went so well with the greens.

I left Via Baci that day knowing I had made quite a valuable salad discovery. Next, my journey to arugula takes me to my very own kitchen!

Visit the Via Baci website, but don’t stop there. Definitely take a trip to the restaurant itself if you happen to be in Denver.

Tips and Info:

• The Caprese Salad is served with two thin wedges of garlic bread. The salad and the bread together are great for lunch.
• My favorite pizza at Via Baci is the Adriatico. It is a great pizza to share if you are with a couple other people for dinner and are feeling like a little extra food is needed.

I have to say that arugula had me fooled. It comes lookin’ like a fancy lettuce that you might find on a plate of gourmet salad that is served at a wedding reception before the highly over-rated chicken cordon bleu and asparagus sprouts wrapped in bacon. Quite frankly, I wasn’t impressed (even though I had never tasted it). However, one trip to a pizzeria in Sorrento, Italy convinced me that arugula is quite delicious and something I now revere with much respect (as far as leafy greens are concerned).

When my family traveled to Italy, our first stop was Sorrento on the Amalfi Coast. Being our first time in Italy and completely surrounded by countless restaurant, we turned to a travel book for some guidance and it recommended we eat at Pizzeria Da Franco in the heart of Sorrento. Pizzeria Da Franco is known for its pizza, obviously, but also for its casual dining experience. They have picnic like tables and the pizza is served on thin-crust pizza sheets covered with wax paper. It was the perfect place after a long day of travel.

We were all about to have our very first pizza in Italy, a monumental moment I must say, so ordering just the right kind was important. The menu was completely in Italian. Thankfully, having several pizza and Italian restaurants here in the States and being of Italian decent, we were able to put our heads together and figure out most of it with only a couple of puzzling toppings: parma ham and rucola. After asking the waiter and enjoying the thick Italian accent he spoke with, we learned that parma ham is actually another name for prosciutto and rucola was, in fact, arugula.

I do remember having some reservations when it was suggested that we order the pizza with rucola on it. My mind immediately thought of spinach, though the two are really not alike. But, as the saying kind of goes, when in Rome (and this case Sorrento) do as the Romans (Sorrento-ans) do… the rucola pizza it was.

I was joyously surprised and very much impressed with our pizza. The rucola actually added such a nice flavor.

And this is where my journey with arugula begins…

Now that I had purchased my little knob of fresh ginger, it was time to make some re-vamped Kung Pao Chicken.

I wanted to capture the flavor of the ginger and not the texture of it in the Kung Pao Chicken, so I decided to grate it rather than chop or slice it. I peeled the outer skin, gave it a clean end from where I had broken the knob off the larger piece at the store, and grated it using a hand grater. Although the recipe called for only 1 tablespoon of fresh ginger, I added an extra teaspoon so that the dish would really take on the flavor.

Having made this recipe several times before I could tell a big difference in the flavor with the fresh ginger versus the powered stuff.

Recipe for Kung Pao Chicken

Ingredients:
1 tablespoon of canola oil (I use extra light olive oil)
4 cups of broccoli florets
1 tablespoon ground fresh ginger (I added one extra teaspoon)
2 tablespoons of water
½ teaspoon crushed red pepper
1 pound boneless/skinless chicken breast, cut into ¼ inch strips
½ cup fat free, less sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves minced
2 tablespoons of coarsely chopped peanuts
White or brown rice

Directions:

• Cook the rice while preparing the Kung Pao Chicken.
• Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add broccoli florets and 2 teaspoons of fresh ginger to the pan; sauté 1 minute. Add water and cover. Cook 2 minutes of until broccoli is tender. (Do no overcook broccoli). Remove broccoli from pan, keep warm.
• Heat remaining 2 teaspoons of oil in the pan. Add the remaining 1 teaspoon of fresh ginger, crushed red pepper, and chicken. Cook until chicken is lightly browned, stirring frequently.
• Combine next five ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan, cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan and toss to coat. Sprinkle with peanuts.
• Serve over white or brown rice.

Total Cook Time: About Thirty Minutes

I have to admit that I am completely intimidated by fresh ginger. Yes, those small, gnarly (in the gnarled, not “cool” sense of the word) things in the produce section have always been a bit of a mystery to me and I was quite happy to allow them to remain that way. Let’s just say that when a recipe calls for fresh ginger I am perfectly happy using the powdered stuff that comes in a bottle. I give it a little dash and call it “good.” However, after reading a few food blogs over the past several months I have come to find that all the “real” cooks use fresh ginger when a recipe calls for it. Huh…I guess if I am ever going to make progress in the cooking world I am going to need to follow in the footsteps of those who know what they are doing.

So…when making Kung Pao Chicken one night, a recipe that generally calls for fresh ginger and I stifle it out of fear and convenience, I decided to take a trip to our local Sunflower Market and pick up the gnarled root-looking thing. With a basket slung over my arm I stood staring at the ginger for quite some time. All of the pieces were pretty large and because my recipe only called for one tablespoon of ground ginger I knew I did not need such a large piece. Figuring I would just buy one and discard quite a big portion of it I moved myself closer in hopes of mustering up the confidence to stick my hand into the pile. Right then, and out of shear mercy, a woman came bustling in and was apparently in need of the very item I was about to grab. Noticing that this woman was of Asian decent and had a basket full of other ingredients for what looked like an Asian dish I decided to back away and once again learn from a pro.

Trying not to look too suspicious I started examining some sweet peas and using the gift of peripheral vision to watch my new best friend. The woman gracefully picked a large piece of ginger and broke off just the amount that she would need for her meal. Awesome! I followed in her footsteps and soon found that breaking off a small portion of fresh ginger is quit easy and not as scary as I thought.

Now I was off to my humble abode to learn how to actually use this new ingredient to spice up my Kung Pao Chicken.

Tips I have since learned for buying fresh ginger:

• Avoid ginger that looks too wrinkled or shriveled. Make sure it is not discolored.
• Purchase ginger that is smooth and without blemish.
• When you break off a knob check to be sure that it is crisp and firm and that it smells fresh. Sometimes ginger can be very fibrous but this makes it difficult to slice.