On my plate this week:Lo Stella Ristorante. We’re going to Italy, y’all! And by that I mean, we’re going to 1135 Bannock Street in Denver. You won’t find alfredo sauce or meatballs here; only authentic Old Country dishes — like Tagliatelle Bolognese and homemade fish ravioli — made from owner Alessandro Polo’s personal collection of family recipes. Here, you’ll find warm, intimate vibes, freshly imported ingredients, and more-than-generous portions sizes.
I tried (and thoroughly enjoyed) the platter of assorted cured meats and cheeses, as well as the octopus and potato salad. But what got me really excited was the menu’s three newest pasta offerings, which spotlight made-from-scratch pastas that are tossed in hollowed-out, imported Italian cheese wheels. You can pick from: Taglierini al Cighiale (braised boar in a red sauce), Taglierini ai Funghi e Buro di Tartufo Biacno (porcini mushrooms in white truffle butter), or a classic Cacio e Pepe Spaghetti (pecorino cheese and black pepper). Eccellente!
💋👌Rating: 8/10; pasta heaven
In other food news:
- 😱 Fuel & Iron Bar, Denver’s 5-month-old Pueblo-themed bar and restaurant, is getting a new name, new look, and new (spooky) theme. [BusinessDen]
- 🍰 Denver drag queen, Zac Mercer aka Miss Carrie, is competing on season 8 of Food Network’s “Halloween Baking Championship.” Catch episode 2 on Monday, Sept. 19. [Denver Post]
- 🥖 Is “free bread dead?” The Denver Post’s Allyson Reedy digs into where all the free pre-dinner bread and chips have gone. [Denver Post]
- 🏆 La Diabla Pozole y Mezcal, a local Mexican eatery with a specialty for pozole, was listed on Bon Appétit’s 2022 “50 Best New Restaurants.” [Bon Appétit]
