Reviews for Gary Lee's Motor Club & Grub, Lucky Pie

Denver Post restaurant critic William Porter reviewed Gary Lee's Motor Club & Grub and awarded the American roadhouse one and a half stars. The restaurant, a new addition to the Baker neighborhood and a new player in the American roadhouse scene alongside Steuben's and Interstate Kitchen, charms in design, misses the mark on service and hits some high notes on food. Porter praises the beverage program:

Care has also been taken with the beverage program. Along with a solid selection of beer and reasonably priced wines (a fine Thorny Rose sauvignon blanc for $7), there are first-rate cocktails. The Peach Lavender Basil Lemonade combined Van Gogh peach-infused vodka with lavender simple syrup, fresh lime juice and basil. At $8 for a pint glass, it was a fine quencher.

Westword's restaurant critic, Gretchen Kurtz, reviewed Lucky Pie Pizza & Tap House. She praised the restaurant for its versatility grounded in investing in classics that can easily be updated with trends. The pies and other offerings shine through attention to detail - organic ingredients, old-fashioned techniques, locally-sourced meats and cheeses. The snags Kurtz found were in the execution of certain dishes but casual and cheerful service diverted attention from the kitchen's missteps. [Westword]

THE ELSEWHERE: On 5280 Magazine's TableTalk, Carol Maybach shares her new favorite spot along the 120th Avenue corridor in the western suburbs: Early Bird Restaurant. Maybach suggests not missing the breakfast club that at Early Bird Restaurant is the breakfast club filled, among others, with fried shishito peppers.

THE BLOGS: Denveater, otherwise skeptical of another chic farm-to-table restaurant in Denver, welcomes chef Lance Barto and Central Bistro & Bar to the LoHi scene and gives her experience at the new eatery the highest marks, Denver on a Spit raves about his breakfast at Tres Pupusas, consisting of - what else but - pupusas: fried corn masa stuffed with cheese and other things like beans and meat to which one can always add a fried egg or avocado.

— Andra Zeppelin