Rioja, a Mediterranean restaurant in downtown Denver, features a menu inspired by Mediterranean ingredients and influenced by local and seasonal products. Rioja's Jennifer Jasinski was the first Denver chef to win a James Beard Award for Best Chef Southwest.



The space is home to a copper-topped bar and exhibition kitchen with simple decor that allows the food to shine. They offer a lunch menu dubbed "the flavor dojo," which features a smaller menu of lighter fare.



I ordered the "artichoke tortelloni - artichoke mousse, white truffle brodo, queso de mano, chervil." It's a classic Rioja dish that is even featured on the James Beard website.



Fresh tortelloni pasta is paired with earthy artichokes and local, funky goat cheese mousse that is elevated even more with truffle essence in a delicate broth. It's a lovely balance of light freshness and rich decadence. It is silky and satisfying.



Add a refreshing and slightly sweet drink, and I was a happy camper.



Grade: A

"Jim ‘Biker Jim’ Pittenger is not your ordinary culinary chef. He is however, the undisputed Gourmet Dog King of Denver. With an appetite for grilling exotic game meat ... Pittenger has redefined an American icon in his own image in more ways than one ... Pittenger has generated local, regional, national, and international acclaim for his grilled gourmet dogs, cream cheese, sizzling caramelized onions ..."



I had to check out this quirky place. Their menu offers dogs made of ostrich, elk, boar, rattlesnake, rabbit, veal and more. I went with a slightly less adventurous option in the chicken peach chipotle - "fresh fruit, hot peppers and lean chicken make this a flighty delight."



There are also a bunch of different topping options with everythint from cactus to mustard cream sauce. I added "THE CONSPIRACY - Bleu cheese, bacon red onion marmalade, lemon aioli, and French-fried onions." That sweet and salty combo is my jam. It's a whole different hot dog experience with an unconventional dog and unconventional toppings. A whole new flavor profile that is unexpected - and delicious.



Grade: A

The Boba Bus is a new food truck based in the Huntington area, but recently set up in Charleston, and I had to give them a try.



Boba/bubble tea, lemonade, and create-your-own drinks are all on the menu. You can pick a base from black tea, green tea, or milk tea. You can add peach, raspberry, mango, strawberry or passionfruit flavors. And, you can opt for tapioca balls or popping boba.



I kept it simple with a strawberry milk tea with tapioca balls. It was refreshing, and I love how generous they are with the tapioca. That extra chew makes it all the better for me.

Grade: A

Charleston Restaurant Week is held the last week of January, and, this year, I was traveling for the duration of it.

I am fortunate to volunteer for this event, so I was able to get some behind-the-scenes views of the menus before they were made public. I may have sneaked a few tastes here and there in advance of the week as my own personal restaurant week.

1010 Bridge just always consistently delivers a delicious meal with inspired ingredients.



Tuscan white bean and sausage



Cast iron seared skirt steak with herb & garlic smashed potatoes, winter vegetables, red wine jus



Chocolate silk pie with brown butter graham crust and salted caramel

Soho's churned out the best special menu that I've seen from them in years. I loved everything I tried, especially the baked brie.



Butterflied jumbo shrimp baked and stuffed with crab meat



Baked Alouette Brie in a cast iron skillet, topped with brisure cherries, praline hazelnuts and hot honey and served with toasted ciabatta bread



12 oz. oz. cider-brined bone-in, french-cut pork chop served with rosemary roasted red skin potatoes and herb-buttered broccolini



Manicotti stuffed with ricotta, romano and mozzarella, topped with fresh lobster in a lobster cream sauce



Two-layered strawberry cake with a cream cheese filling and strawberry pieces, covered in dark chocolate ganache, strawberry coulis and fresh whipped cream



Vanilla bean brûlée with macerated Madagascar vanilla pods, crispy oat crust topped with torched raw sugar

Volstead Room is a brand new contender this year, and they didn't pull any punches. One of my favorites from them was this icebox cake, which was ooey and gave me more vibes.



Which restaurants did you enjoy this year?

FeastivALL is FestivALL’s annual fundraiser held each February. This dinner and silent auction has raised thousands of dollars in support of FestivALL’s mission and was a key part of the initial success and funding of FestivALL Fall. Each year, FeastivALL has welcomed a sell-out crowd, and this year it expanded to a new space: the University of Charleston.
The fundraiser is centered around food and drink, which includes an epic battle of libations. At each course, attendees are presented with a beer and wine pairing, and after the course is over, diners vote on their favorite. I had a wonderful time; here are some highlights
COURSE 1
Tuna Tartare Wontons
By Chef Seth Samples

WINE: Whitehaven Sauv Blanc
- New Zealand, light-bodied, lemongrass, salted lime, yuzu, pear

BEER: Hawk Knob Hard Cider Salty Beach - Citrus, salty, tangy

I liked the wine best with this course, which had a nice subtle heat.

COURSE 2
A Humble Salad
By Chef Emily Isaac
Baby Arugula & Shaved Brussel Sprouts with Candy Striped Beets, Roasted Fennel, Toasted Pine Nuts & Parmesan Reggiano finished with Tomato Vinaigrette made with DiTrapano Olive Oil

WINE: William Hill Chardonnay - NC California, medium-bodied, lemon, buttery, oak, apple

BEER: High Ground Brewing Yomir the Creator Farmhouse Ale - Crisp, rye, subtle fruit

This was my favorite course of the evening. The salad was bursting with flavor and satisfying crunchiness. I wish I could buy that vinaigrette.

COURSE 3
Tuscan Bean Soup
By Chef Tim Urbanic
Ditrapano Olive Oil and James Beard-inspired Chicken Broth

WINE: Thread count Red Blend - California, full-bodied, acidic, cedar, boysenberry

BEER: Jackie O's Endless Echoes Hazy IPA - Hazy, hoppy candied grapefruit

This was a nice, traditional soup in an old world Italian vein, though I didn't really lean toward the beer or wine pairing for this course.

COURSE 4
Braised Wagyu Beef Cheek Bourguignon
By Chef Paul Smith
Herb Garlic Yukon Gold Smashed Potatoes and Seasonal Vegetables

WINE: Quilt Napa Cab - California, full-bodied, hazelnut, cocoa, rhubarb

BEER: Bridge Brew Shays Revenge Oatmeal Stout - Light-bodied, creamy, roasted

This was a reliably solid dish from Chef Paul. It's hearty and comforting.

COURSE 5
James Beard-Inspired Shortcake
By Chef Brian Magliochette
West Virginia Maple Sugar Strawberries and Bourbon Chantilly Cream

WINE: LaMarca Prosecco - Italy: Light-bodied, crisp, apple, peach, honeysuckle

BEER: Screech Owl Wild and Wonderful Strawberry Blonde - Light, fruity, refreshing

I loved the beer with this one; the aroma alone put me in strawberry heaven