In case you missed it, The MICHELIN Guide has arrived in Colorado. From Aspen to Vail, our anonymous Inspectors combed the Centennial State for the most delicious spots. And before the full selection is announced, we wanted to whet your appetite with 9 Bib Gourmand spots offering unique flavor profiles and thoughtful meals all with incredible value.
From Ash'Kara's contemporary spin on Israeli cuisine to Hop Alley's classic take on Sichuan favorites, below, a sampling of what's to come from the full MICHELIN Guide Colorado selection as we reveal the newest Bib Gourmands. Bon appétit!
AJ's Pit Bar-B-Q
Cuisine: Barbecue
Owners Amanda and Jared Leonard and pitmaster Patrick Klaiber have a hit with AJ's Pit Bar-B-Q. From the white-washed facade and neon sign to the picnic tables and white metal chairs inside, this place smacks of a classic mom-and-pop BBQ spot. The menu is equally traditional, offering a feast of properly smoked meat. Cornbread leans inventive, and trust us when we say that you want the custard-stuffed version. Other items you'll want to try include plump and juicy sausage links stuffed with jalapeño cheddar. Beef belly ends are smoked for at least 14 hours before being cut into cubes, tossed in a citrus-chipotle sauce, and thrown back in the smoker to deliver these caramelized beauties.
If you're so inclined, AJ's offers workshops with the pitmaster.
Ash'Kara
Cuisine: Israeli
At this brightly hospitable neighborhood spot, Chef Reggie Dotson offers up an exploration of contemporary Israeli cuisine, pulling in influences from the Mediterranean, North Africa and Middle East. The menu leads with mezze, featuring top-notch versions of familiar staples like hummus, babaganoush and falafel, paired with excellent wood-fired whole-grain pita made from heritage wheat. Dinner offers more substantial fare, as in savory tagines with eggplant or lamb tenderloin. The cooking is vegetable-forward, and takes pains to accommodate all dietary restrictions (there's even a gluten-free pita option), but there are no gimmicks here, just thoughtful, full-flavored dishes made with high quality ingredients and a bit of extra style.
Glo Noodle House
Cuisine: Ramen
The location in a run of the mill strip mall belies the cool interior at this spot named for Chef/owner Chris Teigland's mother. Inside, dark charcoal and dark wood are offset by pops of bright colors, while overhead, vibrant lanterns of different colors and sizes draw attention.
The kitchen delivers serious flavor on their noodle/ramen-based menu. Kick off with a sweet and savory skewer of marinated tofu skewer served with a miso peach jam and an almond and sesame candy crumble. Ramen options run the gamut from miso bacon and brothless versions to the death wish designed for spice hounds who want the heat without sacrificing flavor. Sweets worth saving room for include the sweet crispy rice cake with smoked caramel and kasu-lime ice cream.
Cocktails, like the bees knees with chili-infused honey, also riff on the classics. Hop Alley refers to the original name for Denver's Chinatown, but there's nothing historic about this sleek restaurant. In keeping with the contemporary look, the Chinese menu with Sichuan leanings features modern adaptations of classics. There's plenty of originality and bold flavors, as seen in dishes like gai lan, a dynamic plate of grilled Chinese broccoli with schmaltz and oyster sauce finished with house-made duck salt and crispy shallots. Shrimp toast topped with whipped shrimp and chicken thigh is far from standard thanks to mustard gastrique and tiger vinaigrette. Dan dan mian noodles are set with ground pork in a Szechuan peppercorn broth that brings the heat.
La Diabla Pozole y Mezcal
Cuisine: Mexican
This Larimer Street spot from chef Jose Avila is no fuss and no frills but all heart. Inside, it's equal parts cozy and colorful with dark, unpolished wood floors and vibrant walls. In case the name didn't give it away, pozole is the star of the show. They feature the typical rojo and verde broths as well as white, black (with a smoky char from roasted chilies) and vegetarian—eschewing pork for mushroom and chayote. It's an impressive take on a Mexican staple. Customize the protein and opt for the tender and flavorful pork, and order a mezcal from their extensive selection. Should pozole not call your name, there are tacos and pambazos on offer, and on weekends, mornings are met with chilaquiles and a concha French toast that's worth an early wake-up call.
Mister Oso
Cuisine: Latin America
It's laid-back and lively at Mister Oso, a small but stylish spot with a creative menu and clever cooking. Chef/owner Blake Edmunds has a hit on his hands, with a second location opening in recent years. While tacos may be the main event, this isn't your typical taqueria menu. Instead, discover ceviches, salads and dishes bearing Latin American and international influences. Everything is served family style. Pick up a tortilla and start building a delicious treat, as in the mojo tacos with coconut-braised pork shoulder finished with a mojo salsa and pickled red onion served with crispy fried plantains. Coconut rice, served in a piping hot cast iron dish, bridges sweet and savory thanks to pickled shaved peppers and thin, shaved red onion.
Tavernetta
Cuisine: Italian
Tavernetta is an absolute stunner. Every detail has been considered and designed to encourage lingering and relaxing in this unique and beautiful space. The Italian menu nods to more well-known dishes from multiple regions, and the plates are refreshingly uncluttered. The classics are prepared with obvious care, as in a crostini primavera with a sourdough base layered with creamy stracciatella, heritage English peas and lovely spring greens. Crisp and fresh, it's simple but spot on. Spaghetti all'amatriciana is loaded with guanciale, tomato and pecorino romano for a wonderfully savory dish. To finish, tiramisu is a classic for a reason.
Come at lunch for a delicious two-course deal, then spring for a dessert.
The Ginger Pig
Cuisine: Chinese
The story here begins with Chef Natascha Hess's time as an exchange student in Beijing, where her host family taught her the fundamentals of Chinese home cooking, lessons that sparked a full-bore culinary passion. After several trips back to China, her travels broadened to include Shanghai, Singapore, Bangkok and more—a catalogue of flavors that she then translated into a hugely popular food truck, eventually becoming this lively, rustic brick-and-mortar location (though the truck can still be seen parked in front). It's clear that Chef Hess’s time abroad was well-spent: from hearty boiled pork and cabbage dumplings dressed with chili oil to stir-fried cabbage with Thai chili jam, the cooking bursts with flavor, including a healthy dose of heat.
Basta
Cuisine: Contemporary
Concrete floors, cream walls and an open kitchen with a wood-burning oven set an industrial- chic tone at Basta. Snag a spot at the bar and you'll have a front row seat to the culinary action, where family-style, contemporary Italian-American cooking is the name of the game. Start things off right with a shareable starter like burrata or the silky chicken liver mousse with peach mostarda that is sided by crusty bread from next-door sister bakery, Dry Storage. Definitely don't skip the smoked dark green olives—they're an unexpected delight. From there, entrees are satisfying, especially the half chicken. End on a sweet note with a plate of five beignet-style doughnuts dusted with powdered sugar and a dulce de leche Chantilly cream.
Hero image: Jeff Fierberg/Basta
