LODO— ChoLon Bistro has introduced a new spring menu. In addition to existing lunch staples like, the Angus burger and tilapia tacos, the LoDo restaurant introduced a turkey Cobb wrap with Maytag blue cheese, as well as a Korean hot fried chicken sandwich served on house-made brioche. At lunch, guests are offered a complimentary choice of side; taro chips, fingerling potato salad, white or brown rice. Monday through Friday, ChoLon offers the Express Lunch Pre-Fixe - two courses for $17. [Eaterwire]
BOULDER — Every Thursday, Cured, the cheese and specialty foods store in Boulder, is giving you the bird- a roasted bird that is. Each Thursday, Cured cooks up a dozen organic Petaluma chickens along with a big dish of duck fat roasted potatoes. A bottle of white or red wine is selected to pair with the roasted chicken. $15 for the chicken and potatoes. $40 with the paired wine and a bag of organic salad greens from Oxford Gardens with a house made seasonal vinaigrette.
HIGHLANDS— Tea Bar by Teatulia, a popular LoHi tea bar, has partnered with Boulder's Kim & Jake's Cakes to become Dessert Bar by Teatulia on weekend evenings. From 7 to 10 p.m. on Friday and Saturday nights, Tea Bar will serve handcrafted cakes along with organic teas & coffees to neighborhood residents, local restaurant patrons, and those seeking a relaxing night out. In May, live music will complement the offer.
WASH PARK— Bittersweet has teamed up with FORK Social Lab for a garden event on Saturday, April 27 from 3:30 to 5 p.m. The afternoon includes a garden tour, Q+A with Chef Olav Peterson, a selection of hors d' oeuvres (seasonal tart; burrata with confit tomatoes, focaccia; cured arctic char; housemade duck sausage), and choice of cocktail (or mocktail). For reservations, call 720.226.5291. More info on the ForkSocialLab website [Eaterwire]