Squid Ink Biscuits; Mateo's Thick-Pattied Beauty

Classic crumbly and buttery biscuits can be found around town, no doubt. But as Kathleen St. John of the A.V. Club points out, Rise & Shine Biscuit Kitchen and Cafe does the odd biscuit thing right: "Curry, squid ink, and basil-pear have all made appearances of late, and every Friday brings a brand-new biscuit created with beer from Denver’s Great Divide Brewing Company. On one blustery April Friday, the beer biscuit was made with GDBC’s Yeti Chocolate Imperial Stout, bacon, and brown sugar. Hells, yeah." And here's the real awesome part — both Rise & Shine locations double as Basil Doc's Pizzerias come afternoon. "Pizza and weird biscuits, all from one kitchen—they’re crafty rascals at Rise And Shine, yes sir, indeed." [A.V. Club]

Several bloggers, including Denver on a Spit, joined forces to review Park Hill's Phoenician Kabob, and one thing is for certain — the place has improved. "When I first wrote about PK I wrote about the irony of the pita bread being clearly store-bought when literally across the street is a pita bakery. The fact that the pita is made in house now and so delicate and fluffy, with perfect little burn marks made me ecstatic." [DOAS]

5280 food editor Amanda Faison writes that Sugar Bakeshop and Coffeehouse has sprinkle cookies — and sprinkles are "the very definition of childhood nirvana"— that are worth a trip on their own. [5280]

Over in Boulder, Mateo Restaurant Provencal has one lusty burger. Denveater writes it's tasty beast of thing: "I’m not a burger buff by any stretch, but Mateo’s thick-pattied beauty could make me one. It’s everything a burger should be, intensified: the medium-rare Colorado sirloin that much juicier & sweeter in & of itself, enhanced all the more by caramelized onions & a tender, buttery brioche bun." [Denveater]