On any given summer’s eve at Charlie Brown’s, a customer may find a relatively empty bar area. But they will quickly note a packed, outdoor patio where a late-night happy hour can wash down some expensive food and cheap conversation.

The point is, Charlie Brown’s isn’t a dive. Within the vacant barroom is a kind-enough barkeep, a well-dressed waiter, a rollicking piano player and just enough history to make a drunkard wonder where exactly they are drinking.

Located below the Colburn Hotel for nearly 90 years, is Charlie Brown’s. The likes of Jack Kerouac, Allen Ginsberg and Neal Cassidy have raised a glass at its barstool. Perhaps they each admired the Old West charm the bar retains today.

There is an antique cash register and an exceptional piano man who energetically sings every cover he plays. People can gather around the top of his baby grand and sing along in their inebriated swagger. Even if those three “muskateers” of the beat generation never saw this edition of Charlie Brown’s, they got hammered just the same.

Of course, anyone can enjoy Charlie Brown’s; the happy hour offers a “two-for-one” deal on the first round of drinks. Plus, with five or more people, a birthday boy or girl can get $30 worth of free drinks.

Aside from all this special treatment for heavy drinkers, any hungry hotel patron or starving socialite can peruse Charlie Brown’s wide array of menu items to find a great meal.

Charlie Brown’s culinary eclecticism truly dispels any “bar food” notions an eater may have. From Mexican fare, Greek Gyros, Surf and Turf and American favorites, there are plenty of edible options.

However, the overall price of a dish may hinder one’s appetite. A steak of any cut is $18.95. Lobster or crab legs equate to $23 or more. Gyros and wraps are around the $9 range. Sandwiches are the cheapest, totaling out at $8 for a cheeseburger or a Reuben.

While drinking and dining go hand-in-hand, one must pay the price at Charlie Brown’s. But this toll goes toward the atmosphere and keeping the menu full. Owner and manager, Tess Andrianakos, mentioned the renovations on the patio will be fully finished by the early fall. It will include a partial covering and an open end perfect for those who cannot be cooped up inside.

So the next time Denver’s nightlife is calling, stop into Charlie Brown’s and give the food and drinks a chance. Either way, their patio is a nice change of pace for absorbing history and overall good vibes. And be sure to tip the piano player; that guy works hard.

My husband and I were running to the Barnes & Noble off Colorado Boulevard last week. As we pulled into the parking lot I noticed a line coming from a newly built shop that stretched down the sidewalk and around the corner. I pointed to it thinking, “What is that?” before a child like shriek came from across the car — it was my husband screaming, “Oh, Pinkberry! It must be new!” Sure enough it was, brand new as of May 27, 2010.

I decided to return, without my husband, to Pinkberry Frozen Yogurts in hopes that it would be my icy delight for the summer, and I can honestly say I am glad I did. It’s the perfect indulgence for cooling down on summer days and also a trendy and enjoyable place to hang out, no matter the weather.

When I first arrived, the line was so long the door had to be propped open with a bungee cord, strapped to a nearby trash can, in order to keep it open.

I had never experienced frozen yogurt before. I personally love ice cream and gelato so much I have deliberately avoided it; but, with the snazzy modern music coming from inside, the fun, chic design of the store (not to mention the smiles on each person’s face in line) and the idea of a cold treat, I had to give it a go. It took 30 minutes to get my mini chocolate frozen yogurt with kiwi and strawberries, but the richness of the chocolate blended with the tart flavors of the fruit was absolutely magical.

I realized that everyone in line was smiling because of the end result; no matter how long the wait, it would be worth it. My mini frozen treat was finished all too quickly, and I found myself wondering, “Why didn’t I get the large?”

If you need a cold cure from the summer heat, as most do, then feel free to crawl out from under that rock and join me in line at Pinkberry; with more than 20 different topping choices and six seasonal yogurt flavors, you’ll find the perfect combination to suit your taste buds, feel cooler and experience a cold treat unlike any other.

You can luxuriate in Pinkberry seven days a week from 11 a.m.-11 p.m. at the Glendale location on 1000 S. Colorado Blvd. or on the 16th Street Mall.

To better prove my point, I will tell everyone reading out there what this humble food writer does for wages: pizza. Although I will not disclose the name or the location of the local restaurant at which I’m employed, I am proud to say that it does have good pizza. Yet after a day of slinging slices or kneading the dough there is nothing further from my mind than consuming pizza. At times, it is just ugly, misshapen and unappetizing. It becomes a conflicting and confusing turn-off for a pizza fanatic like myself.

So, when a truly beautiful pizza comes along, everything changes. The flame is rekindled, the craving is coaxed out and the beauty must be tasted. This is where City, O’ City enters, swiftly clarifying any pizza confusion one may have.

As a vegan-centric restaurant that is often misperceived as a trendy coffee shop, it is hard to have any definite expectations about this eatery. On one half, there is a bar, but parallel to that is a cozy area for reading and conversation. One of the chipper waitresses could offer you a steaming cup of coffee and a gluten-free cookie. Another could interest you in a “Max” veggie burger with a sweet Session Lager. This is the yin and the yang of City, O’ City. Undoubtedly it keeps drawing people in, vegan, vegetarian or neither.

However, after one dining experience it is easy to see City, O’ City’s centerpiece. It all comes down to the pizza — the gorgeous, gooey pizza. Take the Urban Cowgirl, with chipotle marinara as the essence, then pineapple, green peppers, cilantro and onion rings as the flavor enhancers, it tastes as exotic as it sounds.

The Bismark stands out nicely as egg is infused with caramelized onions and arugula to create a rich, zesty entrée. For $11, anyone can have the Bismark in a 10-inch size. Other prices range as high as $23 for an 18 -inch pie, and diners can build their own outrageous masterpiece for the right price.

Because the mainstay of processed pizza won’t be changing anytime soon, eaters should really start asking themselves, “When was the last time I saw a really attractive pizza?” The era of subjecting our senses to bland tasting and unsightly cardboard pies must end. Understand City, O’ City’s imaginative approach, stop in for a taste and finally cry out, “Pizza, O’ Pizza! I sanctify thee!”

Yes, understanding the means to an end can be daunting when cooking creatively.

Janet and Michael Johnston have felt this anxiety, and they realize food doesn’t need to be very serious or dramatic. All it takes is a dash, a shake or a sprinkle. Together, this husband and wife team thought up the Savory Spice Shop in 2004 to offer any eater a little spice to their lives.

When Savory Spice Shop opened its doors six years ago, it seemed like

only a group of inclusive chefs or cooking elitists might have frequented the Platte Street storefront. These days, three new franchises have been opened outside of Colorado, along with a few sister stores around the metro area.

Inside each shop, a myriad of spices are offered. Yet, what captures the eye are the shelves upon shelves of jars. Each case marks a different labeled section. From seeds, chiles and curries, every spice that can be implemented in any aspect of cooking has a home at Savory.

For instance, bakers can use the fresh almond extract or Mayan cocoa. Also, the amateur spice enthusiast can pick up a microplane for zesting spices and a mortor and pestle for crushing bulk herbs.

Amazingly, most of the spices can be tasted without the approval of an employee. One may tap out a mound of what seems interesting into their palm and raise it to their tongue, enjoying before buying.

Outside of their stores, the Johnstons are hosting a Food Network show called “Spice & Easy.” After longtime television chefs, Patrick and Gina Neely, stopped into Denver for an episode of “Road Tested With the Neelys” and met Savory’s world of spice, they wanted to include the Johnston’s on an upcoming venture. Soon, a show all about spices was pitched to the network. Not only does the new program offer at-home cooks a way to comprehend spices, but it gives Denver’s food scene something to be proud of.

Simply put dashing, shaking or sprinkling can make all the memories an eater may need. Take solace in the Johnston’s story and stop worrying about food, just savor it all for once.

Check out Savery Spice Shop, visit: savoryspiceshop.com

Yes, sometimes eating something hearty and familiar will help you sustain your appetite. Fortunately, Park Burger understands this exact sentiment.

With a nod towards vintage diners and gourmet eateries, Park Burger defines minimalist dining. At the same time, it defies all that is off kilter with portions and pricing in today’s food world. Park Burger houses a small bar, a few tables and a menu listing its 14 sandwich options like the coveted commandments, giving the eater an affable, burger-joint atmosphere in an upscale environment.

Amazingly, Park Burger does focus on getting the cooking process right before dabbling in side dishes. From the bun down, each hamburger is correct. Each basket is decorated with fresh leaves of lettuce, slivers of Vidalia onion, tomato slices and whole pickle rounds. The cooks behind the bar are savvy with a grill and know what heating the beef to a medium-rare temperature will do for the overall flavor. Of course, if you are not OK with “rare” meat, you can specify your ideal, cooked quality before ordering. When it comes to selection, however, Park Burger offers veggie, ground turkey, buffalo and certified Angus beef burgers. The buffalo burger truly stands out at a mere $6.75 per 1/3-pound patty. Yet, the beef tastes wonderful in a specialty barbecue burger with crispy onions.

Now, it may seem like finding the right french fry or beverage is a lost cause when dining at a strict burger establishment. However, Park Burger perfected its sandwiches and quickly embraced fresh, hand-cut fries. Next, there are more than 15 international beers, as well as white and red wines and unique cocktails like the Colorado Julep, which features local bourbon, mint and lemonade. In terms of dessert, $5 is pricey for a milkshake, but since Park Burger uses Colorado-grown fruits to create a different flavor for certain months, you may be donning a sweet tooth sooner than planned.

So, if the rule “keep it simple, stupid” applies to your stomach, let Park Burger start you down the path to carefree eating soon. Catch the ballgame or grab a beer, but order your burger knowing you’ll be content by planning light and eating heavy every once in a while.

Get Directions

While I was wandering around the 16th Street Mall and avoiding Greenpeace activists, I found myself in front of a fairly new restaurant, Cheba Hut. I had seen the location in Boulder several times, so I figured I’d check out the new place.

I walked in and instantly felt half-baked.

The whole atmosphere of the sandwich shop is cannabis culture and green living.

The wide-open space may make you feel lost, but once you figure out where to order you will be pleased.

All the names of sandwiches are cannabis related, and even the sizes are weed-friendly. Rather than your traditional foot long and six-inch sub, Cheba Hut offers nugs, pinners, blunts.  Some of the more creative sandwich names were Majic Mushroom, Thai Stick and Shwag (bologna, onions, cheddar).

I ordered a White Widow pinner, and was satisfied with the meal. The sub could be made on white, wheat of garlic bread, which is rare at sandwich shops. The chicken and ranch sandwich tasted great with some lettuce, onions and banana peppers; and I would recommend it when you check out the shop.

Location: 1531 Champa St. Denver, CO

Standout Items: White Widow (chicken ranch), Chronic (BBQ roast beef), Panama Red (chicken marinara) and Goo Balls (Rice Krispies treats with a twist).

Average Price: About $8 for eight-inch sub with drink and chips.

Scruffy Murphy’s, located two blocks away from Coors Field, transports you to Eire just in time for St. Patrick’s Day.  Aside from the plethora of beers and whiskeys, the pub also offers traditional Irish bia beag 
(appetizers), ceapaire (sandwiches) and bia triadisiunta (traditional faire), as well as desserts.

As with any place that is primarily a bar, the menu selection is slim, but Scruffy Murphy’s does offer a small variety of dishes to choose from.  For those looking to try a traditional Irish dish, the pub’s shepherd’s pie is a good choice.  For those who are less adventurous and fond of American food, try the massive Craig’s Club sandwich with a side of crisps.  The mac and cheese entrée may draw the eye (influenced by a hungry stomach) of a timid eater, but restrain yourself; the bowl of under-cooked, barely-cheesy dish isn’t worth the $7.75 price tag it adorns.

Even if you’re not hungry — or thirsty for that matter — a visit to Scruffy Murphy’s is worth it.  With “Punk Rock Mondays,” as well as trivia on Wednesdays, an open mic session on Thursdays and live music during the weekends, the pub has something for everyone.

However, Denver has always had a strong Italian influx since the 1880s, and it was during this period of immigration to the Highlands that each Italian family brought a favorite edible with them — one necessary to every meal.

Now, Carbone’s Market remains, as a testament to North Denver’s heritage and the art of Italian cooking.

Any customer can experience a genuine Italian sandwich at Carbone’s the way it was meant to be. For $7.29, a 12-inch loaf of bread, some nicely cured meats, a bag of chips and a soda is thrown into a brown bag and is ready for consumption on the train or at school. Every cold-cut sandwich is paired with a choice of toppings such red vinegar and sweet or hot peppers, for that extra zest.

Looking closer, there is a wonderful marble to each sliver of meat in the “Italian Combo #2” and Carbone’s will slice your sandwich’s fixings on the spot. From the Sopressata salami, to the light mortadella that is similar to bologna, there are vast flavor combinations. Yet, all of the meats are deliberately paired together for the best taste. As one type of salami may be more pungent, another type is salty and smoky.

Now, when a curious passer-by enters Carbone’s, they may notice the market’s miniature size. Then, they may fix their eyes on the wall behind the counter that is adorned by ornamental crucifixes and a cloth map of Italy.

The area around the counter is void of any seating or comfortable standing room because various ingredients take up the walls. For sale are espresso machines and personal cookie-presses.

Obscure Italian brands jump off the shelves, causing your stomach’s intrigue to wash over the jars of Lupini beans and giardiniera peppers that look oddly appetizing.

Yet, these seemingly novel items represent Carbone’s love for the shopper, even if the lack of comfort does not.

But, because Denver is not a constantly busy city that undergoes the endless bustle of New York or Chicago, many eaters may not comprehend Carbone’s “take-out” mentality or short hours.

For those who prefer a place to sit and savor, don’t come to Carbone’s for your lunch. On the other hand, come for the raw materials; this market puts unadulterated ingredients into the customer’s hands, offering every eater the chance to create, and eat, their own classic Italian meal.

Nearly 30 years ago, Fletcher Richards established a Creole café in Colorado and his ambitious idea hasn’t failed him yet. Named in honor of Richard’s mother, Lucile’s offers genuine Cajun meals created by an experienced New Orleans chef. Over time, something as customary as red beans and rice has expanded into a detailed menu filled with sensational breakfast dishes and lunchtime fare.

Begin your 7 a.m. meal at Lucile’s with a cup of Chicory coffee for a warm awakening. Chicory hails from the endive root and is usually found in French eateries. It makes for a complex roast that is considered the strong-headed cousin of the regular coffee bean. But you don’t have to drink this on an empty stomach; for a mere $4, you can get four Cajun-style doughnuts called beignets. Dredged in a cloud of powdered sugar, these fried delights prepare you for a hearty breakfast, or become an inexpensive dessert option.

When it comes to his entrees, Richards has principles. Sweetly creamed spinach, a rich hollandaise sauce, delicate saffron grits and a bed of bite-sized shrimp come together harmoniously to create the Eggs Sardou.

A breakfast has never tasted so fresh, especially one that is focusing on seafood. The trout in the Eggs Pontchartrain is flaky, moist and seems to be mountain caught.

Nothing is stale or bland, and this is partially due to Richards’ Rich Organic Farm that opened in Niwot, Colo. last summer. The soil cultivates all of the produce used in Lucile’s products and Richards hopes to sustain it, just for his customers.

Lucile’s thinks outside the box in other, less-desirable, ways. They stop seating eaters at 2p.m. every day and the wait to eat is usually arduous. When it is busy during lunch, you may have to sit at a community-style table with other families. Although there is nothing more traditional, many eaters are discomforted by this.

Beyond the geographical oddity and the quirky business ethic, Richards doesn’t stray. He brought the bayou to the mountains for the sake of memories, authenticity and great taste. Here, Louisiana will stay.

Bright, neon beer lights illuminated Mile High Station. Loud, but mellow music and laughter filled the rooms, as people danced and enjoyed good relaxation.

More than 1,100 beer connoisseurs and casual drinkers convened Jan. 22 at this year’s Denver Winter Brew Fest to experience some exceptional craft beers.

Don Tushinski of Stone Brewing Co. pours a beer from a keg for attendees of the 2010 Denver Winter Brew Fest on Jan. 22. Photo courtesy of RightOn Productions.

Attendees were given a souvenir beer glass to use at the festival when they first entered the event.

The festival featured more than 22 microbreweries and 75 brews. Some of the most popular brews were Blue Moon, Breckenridge, Boulder Beer, Flying Dog and Upslope. Other lesser known beers, such as Asia Pacific, Mendocino, Del Norte and Left Hand also impressed attendees.

Joseph Wickman was a first-time attendee of the festival, and said it was a good way to try some of Colorado’s finest beers and socialize in a fun, relaxing environment.

“It’s a good place for local micro breweries to spread word about their product,” Wickman said. “If I made beer, I would partake.”

Vendors, such as Chris Lemmert from Left Hand Brewery, wanted to join Brew Fest for the same reason—the Longmont-based company wanted to show off their Sawtooth Ale.

This winter’s Brew Fest featured music from Jubal and the Rude Boys, a trio ensemble and local band who have a style that combined reggae, folk, blues and funk.

“We produce everything with logos, banners, t-shirts, hats, clothing, stuff like that,” David Weingarden said.

Swallow Hill music and production company has provided music for the festival for three years and has served as a resource for teaching presentation and preservation of roots, folk and acoustic music.

There, they were giving away small bags for the glasses, hats, shirts and stickers and asked for a small donation.

Another attraction at the Winter Brew Fest was the Photo Martini Club. If you haven’t already heard of it, they were sponsored by Breckenridge Brewery to join the Brew Fest and promote their club. They took free photographs for attendees in front of a Brew Fest logo that could be downloaded the next day online.

The Photo Martini Club also has their own magazine called Shot! featuring the images that are taken by members of the club, professional photographers for Rolling Stone and their newest amateur photographers.

“People who are into photography miss the challenge of getting an assignment because you’re not necessarily in school anymore and have like-minded interest, that’s what this club is about. It goes from professionals to amateurs,” said Alec Romero, the club creator.

The Fest also had a silent auction where attendees could bid on items such as artwork, guitars, Winter Park vacation packages, cheese packages and Comedy Works tickets and Denver Nuggets tickets.

In addition, they also had a beer and cheese station provided by Chabot Vermont Cheese and accompanied by Sierra Nevada Beer.

Each year, the Summer and Winter Brew Fests sell out and continuesto promote some of the finest local beers around Colorado.

Attendees can experience a fun night of local music, food and good beer. If you couldn’t make it this time, the next Brew Fest is only a few months away.

Start with a tamale. Then create a kitchen that becomes a factory of sorts and add a few other amazing recipes to complete your menu. Use the neighborhood for strategic competition against the other storefronts selling homemade Mexican food.

Over time, the neighborhood will transform and your once acclaimed food will fade into the shadows, only to be served to a few curious eaters and some die-hard fanatics. Chelo’s mentions on its menu that the neighborhood surrounding Larimer Street and Coors Field is where Denver’s Mexican food scene traces its roots. As the neighborhood changed, Chelo’s principle remains constant. Traditional favorites and an inexpensive menu have kept Chelo’s alive.

With hearty, $5 burritos, $3.50 breakfast wraps and two pork tamales for only $6, these options make Chelo’s a lunchtime hotspot, especially for an eater on a budget. All of their portions are filling, their presentation is first-rate and the longtime cooks keep their dishes moist. The chicken is tender, the ground beef is juicy and the chorizo has the right amount of fatty goodness necessary in a breakfast sausage.

After a one-pound burrito or a plate full of pork tamales and rice, heading for the dessert table seems ridiculous. Chelo’s has this covered, offering cheap, semi-sweet pastries called empanadas. Meaning “wrapped or coated with breadcrumbs” in Spanish, the pastry can take on different, regional variations. Chelo’s empanada uses pumpkin filling, strawberry jam or pineapple chunks and a simple glaze to entice a sweet tooth. At only 60 cents each, a single empanada cannot be denied. The only concern is freshness; these usually fluffy pies should always be eaten straight from the oven and never during closing time.

Closing at 6 p.m. on weekdays can be inconvenient for most workers and commuters, and this is probably what has kept Chelo’s reputable product lacking. If there was a stronger focus on Denver’s dinner crowds, Chelo’s could certainly be as popular as it once was. Yet, retaining their wonderful “mom and pop” sentiment stands for a lot. It is this ethic that really shines in Chelo’s food. The great taste may enchant you into buying an empanada and tamales by the dozen.