Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Sweet taffy stretches, Mountains rise beyond the glass – we are kids again. There’s something transporting about a sweet shop — and The Taffy Shoppe captures that magic perfectly. From the moment you look through the window, one sees the rhythmic pull of taffy and […]
The Armadillo in Ladle, Colorado — a place where the welcome feels genuine and the pace unhurried. The staff greeted us with easy smiles, the kind that make you feel like this is where you were meant to end up for the evening. For the […]
Tacos and Murals
Spice drifts into RiNo Air
Art Feeds the hunger.
We partook in the amenities of Denver’s River North — better known as RiNo, a neighborhood where music is alive, art spills from the walls and flavor fills the air. It’s a place where creativity hums from murals to menus. we are drawn into Mister Oso, where the art continues onto the plate.
From the moment we stepped inside the hospitality felt effortless – warm greeting and a quick seat and a sense that this place took as much pride in people as in food.
The smoked tacos are double-wrapped in corn and flour tortillas for just the right structure, then topped with delicate rings of pickled pepper that added a flash of color and brightness. The smoke lingered gently — more suggestion than statement — letting the meat’s depth and the tortillas’ warmth carry the flavor.
The nachos arrived in a different direction: crisp edges meeting melted cheese, cool crema, and a hint of lime that cut through the richness. Every bite seemed to balance flavor, indulgence and restraint.
Here, the sensory experience isn’t just about taste — it’s color, crunch, aroma, and warmth. At Mister Oso, every plate feels composed with the same care as a mural: layered and expressive.
In RiNo, art may cover the walls, but at Mister Oso, It’s plated, passed and shared – one bite at a time.
Sometimes dining out isn’t about the meal itself — it’s about how you’re made to feel. At Ocean Prime in Larimer Square, the evening began the moment we stepped through the door. We were greeted not as guests, but as old friends — the kind […]
Across my culinary feed came an article by Chicago journalist Aimee Levitt. Simply stated “unpacking Trotter’s life with cook books. It is painting a portrait of a culinary artist in love with the cook book”. Reading Levitt’s reflection made me think about where I was […]
Cereals write up come from Chef G’s Notes. when one hears the word cereal, what comes to mind first – is it breakfast bowl or grain field?
Exactly. Some say that I take grains to seriously…but I can’t wheat to write about them.
“The word cereal comes from the Ceres, The roman name for the Greek goddess of harvest and refers to the seed or grains of cultivated grasses.
Cereals are the most important group of the vegetable kingdom. In many parts of the world, cereals are the staple food diet, providing at least 2/3 of a persons energy and protein intake.
The kind of grain used as food varies in different parts of the world. But in temperate or dry, subtropical climates, wheat is the largest crop.
In moist, hot climates rice takes its place in addition in soils or climate of Europe where wheat wont thrive, in such oat, barley and rye are grown, and in warmer moist climates, maize or corn is an important grain.
The word ‘cereal’ as now often as a general name, for the many varieties of ready made cooked, flaked, shredded of puffed breakfast foods which are mainly made from wheat, corn and maize oats with various addition of malt sugar
I had recently read an article that the traditional model of the office cafeteria – or dining hall- is becoming obsolete, a trend accelerated by hybrid and remote work. At Creighton, the opposite seems to be true. Colleges are transitioning to more flexible, modern food […]
Recent travels took me to Omaha. During a delightful walk about in Old Town I came across a delightful farmer’s market. Among the stalls of fresh flowers, produce and bakery items, the true gem revealed itself. A kiosk of make your own refrigerator pickles. A […]
Late Lunch at SOHO: A tenderloin worth talking about
Good evening from a sleepless night, where reflection turns food – and today’s memory is a delicious one from Sioux City. I stopped in for lunch at American Kitchen and Bar, drawn in by its warm, relaxed atmosphere and confident menu.
Originally, i had my sights set on the Reuben – a reliable classic, and one ive been tracking from town to town. But as i chatted with the bartender and weighted options – he stated ‘you must be here for the tenderloin sandwich.
He was right.
what arrived at the table was more that just lunch. – it is a nod to Schnitzel, the kind Chef Hugo would have applauded. The breaded pork tenderloin was crispy, golden, and perfectly seasoned. The meat tender and full of flavor. No heavy sauce or distractions – just clean, careful cooking.
It’s always a joy when a recommendation turns into a standout. At SOHO recommendations are worth the detour.
Culinary Holy Grail is the pinnacle of culinary artistry because of its complexity, heritage and ceremonial use. The best Tamales are reserved for holidays, weddings and Dia de los Muertos. when made well with hand made masa, traditional fillings and careful wrapping – they become […]