Patricia Calhoun

4 days ago | westword.com | Patricia Calhoun

The Colorado Convention Center is about more than commerce, more than tourism. It's also about culture, as evidenced by Understudy, the cutting-edge gallery tucked into the facility, as well as the beloved Big Blue Bear, the late Lawrence Argent's giant "I See What You Mean" sculpture that peers into the building. Now that bear has something new to see inside: a celebration of arguably the state's most treasured art form, music.

6 days ago | westword.com | Patricia Calhoun

There was a time when My Brother's Bar didn't offer mayonnaise. Or take credit cards. Or open on Sunday...much less serve brunch. Two years out of Detroit, brothers Jim and Angelo Karagas didn't even put a sign on the door of the saloon they bought in 1970 at 2376 15th Street, in a part of town that was definitely rough around the edges.

1 week ago | westword.com | Patricia Calhoun

The month of May is ending with renewed hope for the downtown dining scene, now that 16th Street has reopened (or most of it, at least); that should help the restaurants that have managed to hang on there. But up in the Ballpark neighborhood, some sad news: Farm & Market has closed. The urban farm, market and eatery at 2401 Larimer Street opened in September 2023, with a focus on reimaging access to fresh produce and an installation of 1,100 vertical hydroponic towers.

2 weeks ago | westword.com | Patricia Calhoun

Hearth, a cafe that was our 2025 choice for Best Pastries at a Coffee Shop, has opened a third outpost in LoHi, just six months after opening its second in Uptown. This location has a bigger back-of-the-house than the other two, and comes with a liquor license that owner Matt Quinlisk plans to use. Homegrown chains added new links this week.

3 weeks ago | westword.com | Patricia Calhoun

Jacques made a splash when it jumped into the expanding pool of Denver's French restaurants back in September 2023, taking over the former home of the beloved LoHi SteakBar at 3200 Tejon Street. "We're trying to create something a little different," Nicholas Dalton, partner and executive chef of Jacques, told Westword at the time. "We all see French dining as this white-tablecloth, very special-occasion, high-end thing, and I think a lot of French restaurants meet that bill.