Entries tagged with 'Colorado'
Posted by Daniel Zemans, May 13, 2009 at 2:00 PM
When adding toppings, Beau Jo's definitely seems to take into consideration the amount of crust, because the quantities are huge.
Beau Jo’s
2710 S. Colorado Boulevard, Denver CO 80222 (map); 773-275-7080; beaujos.com
Pizza Style: Mountain style
Oven Type: Gas
The Skinny: Family-friendly Colorado mini-chain serves up unique mountain pies with huge corniciones and an overload of toppings; honey for crust-dipping is a genius idea that ought to be replicated
Price: Mountain Pies range from $6.99 for a plain-cheese 1-pounder to $35.99 for a 5-pounder Specialty Pie; all-you-can-eat option featuring 7-pizza buffet, salad, and soup is $8.49 for adults and 50¢ times years old for kids
Notes: Environmental commitment is very evident; extensive gluten-free options available; free garlic bread for moms on Mother’s Day
Serious Eats Chicago contributor Daniel Zemans (he's a part of the Chicago Pizza Club), checks in with another piece of intel from the road. This time, Denver. —The Mgmt.
I learned three important things on my trip to Denver over the weekend to visit my older sister and her family. First, although I am not a fan of anything related to Sam Walton, the fact that a Sam’s Club in Denver sells Mexican Coke by the case makes me positively giddy about that drink’s bright future in this country. Second, if anyone trusts me with sole responsibility to watch their 2-year-old child, I will lose track of the kid at least once every 15 minutes. And third, Beau Jo's has been serving up a unique type of pizza for 36 years that needs to be added to Slice's List of Regional Pizza Styles.
They call it Colorado Style, but as far as I can tell, they are the only place that serves it, so I guess that makes it Beau Jo’s Style. Either way, it deserves to be recognized.
The original Beau Jo’s opened its doors in the gold rush town of Idaho Springs and has since added locations in eight other Colorado cities. Beau Jo’s is rightfully best known for its Mountain Pies, the thick-crust monsters that are sold by the pound rather than the traditional S-M-L-XL system. Beau Jo’s also sells a thin-crust that they call Prairie Pies, as well as a couple of additional unique creations that I have never seen anywhere else.
Skillets are pizzas cooked in a pan with a tortilla in place of a crust. Like every other pizza style at Beau Jo’s, they come loaded with toppings and, I assume, require a knife and fork. Beau Jo’s also sells pastas, all of which are served on a pizza crust bowl rather than a plate, which I guess makes them pasta pizzas.
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The Denver Channel: "A 21-year-old burglary suspect was stuck in an air vent at a Blackjack Pizza restaurant for hours Friday morning before firefighters arrived to cut his clothes off and free him. The man was lodged in the small vent above the restaurant's oven."
Posted by Linnea Covington, January 22, 2009 at 5:30 PM
This review comes from Serious Eats intern Linnea Covington, who was recently in Denver visiting family. —The Mgmt.
Growing up in Denver, I thought pizza was defined by Pizza Hut, Domino's, and the cult-like chant of Little Caesars': "Caesar! Caesar!" My family preferred Pizza Hut to Domino's, but due to economic difficulties often opted for Little Caesars' two-for-one square pizza deal with free soda.
But, on special occasions, we dipped into the kitty and sprang for Anthony's Pizza and Pasta. Anthony's was a pioneer of New York-style pizza in Denver, and for a 10-year-old kid it was amazing. Now it's not so much since I can compare it to the real thing, but it's still okay.
Despite Denver's attempts at making New York-style pizza (and they do try; Famous Pizza, in comparison, is another popular chain that doesn't make bad pizza, just not true New York-style pizza), I was shocked to come across a place that really, really wanted to push Brooklyn pizza—Fuhgidabowdit, which is owned by two former New York City cops.
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Posted by Erin Zimmer, August 2, 2008 at 5:00 PM
"I will give you free pizza if the Rays win." —John Keiley, Johnny's New York Pizza
John Keiley of Johnny's New York Pizza & Pasta in the Denver suburb of Lakewood likes to give away free pizza when certain athletic teams win. First it was his hometown Colorado Rockies in June 2007. When the underdogs actually beat the Yankees, he gave away 2,500 pizzas (worth $12,000) to celebrate the victory.
Then it was football. Last season, he promised that if any NFL team could go 16-0, he'd give away free pies. Well, the New England Patriots took on his dare, so Keiley gave away 1,500 more pizzas.
Now it's the Tampa Bay Rays. Keiley isn't an especially huge fan, but he likes giving away pies, so it's on. We'll stay tuned until October 22.
Posted by Adam Kuban, April 4, 2007 at 2:36 PM
From PRNewswire.com:
Denver area pizza lovers have a 'hole' lot [Groan —Ed.] to be excited about as Einstein Bros. Bagels cooks up new pizza bagels for its hometown customers.... Einstein Bros. is now offering five Pizza Bagel flavors in 28 Front Range restaurants.
When I was a kid, Sis Slice (who was around 7 at the time) came up with this idea—using
Lender's frozen bagels, some
Chef Boyardee pizza sauce, and whatever mozzarella we had on hand. She submitted the idea to a local TV station's "create an afterschool snack" contest.
And never heard from the station.
Hey, I thought it was a great idea at the time. These days, you couldn't get me near a hybrid pizza bagel. It just takes the best of two respected traditions and ruins them.
To this I say, Oy vey AND mamma mia!
Posted by Adam Kuban, April 28, 2006 at 1:42 PM
And they are:
- Zachary's Chicago Pizza: Berkeley, California
- PIzzeria Regina: Boston
- Patsy Grimaldi's Pizzeria: Scottsdale, Arizona
- Vic's Bar & Restaurant: Bradley Beach, New Jersey
- Tacconelli's: Philadelphia
- John's: New York City
- Star Pizza: Houston
- Imo's Pizza: Saint Louis
- Home Run Inn: Chicago
- Mellow Mushroom: Atlanta
- Windy City PIzza: Tampa, Florida
- Anthony's Pizza and Pasta: Denver
- Papreza's Pizza: Henderson, Nevada
Well, they say 13 is an unlucky number, right? I mean, only one New York City pizzeria on this list? And it's John's? John's is good, sure, but not the best in NYC. And maybe we should hold our tongue until we've had pizza from the Grimaldi's branch in Arizona, but how can it be any better than the homegrown original Grimaldi's? I guess AOL had to tailor its list to please people across the country. And it's further evidence that these lists are always flawed. Heck, even if Slice put out a list, I'm sure someone—lots of someones—would find fault with it. But they're always good for debate, so have at it. Comments welcome.
13 Perfect Pizzas Across America [AOL Cityguide]
Posted by e-rock, March 4, 2005 at 1:13 AM
[For those of you new to Slice, let me introduce E-Rock. E-Rock is our roving reporter. While the rest of the Slice staff remains safe and warm in New York City, with easy access to some of the world's best pizza, we send E-Rock out to do our dirty deeds: eating at and reporting on pizzerias in other parts of the country—and the world—that might not have the greatest pies. Most of his missions end in disappointment, but he seems to cope by viewing these crazy assignments as being more about the journey than the destination. Hunter S. Thompson has long been E-Rock's idol and, it's fair to say, has had great influence on E-Rock's writing. At Slice HQ, we've often called E-Rock "the Hunter S. Thompson of pizza writing." So it was with great sadness that we heard the news of Hunter's suicide almost two weeks ago. I asked E-Rock if he might like to write a fitting tribute for these pages. After some thought, a little recollection, and a lot of Wild Turkey, here it is. —Adam K., editor in chief]
A Rocky Mountain Downer Like No Other
"The man is clear in his mind, but his soul is mad."
— Dennis Hopper, in Apocalypse Now
Hunter S. Thompson, 1937–2005; photograph from HST archives
WORDS AND PHOTOGRAPHS BY E-ROCK .::. Last month I was in the home state of my recently deceased idol, Hunter S. Thompson. E-Rock wasn’'t there to see the Good Doctor—I never had the pleasure of knowing him. I was in the mountains on other business. However, I wish I had made the journey to the Woody Creek Tavern, his favorite haunt, to possibly get one last drink in his presence.
E-Rock was lucky enough, however, to have had two encounters in the past with Mr. Thompson, once in Woody Creek, Colorado, the other in Lawrence, Kansas.
The first time I ran into Thompson was while driving across country from Las Vegas, fittingly enough, about 10 years ago. Some friends and I decided to take a detour to Woody Creek. We drove around the town, and finally found the Doctor's “fortified compound,” where we left a Smith & Wesson baseball cap and a bottle of whiskey near his front gate. I was too terrified to approach his home, known as the Owl Farm, the grounds of which were famous as home to roving packs of peacocks, Dobermans, random explosions, and heavy substance abuse.
Not quite satisfied with our visit, we headed to the Woody Creek Tavern (right), a small, shacklike bar. We pulled into the parking lot and knew right away that we were going to have a fucked-up experience: Parked out front was a red Chevy convertible, an early '70s model. It was a replica of the Red Shark, one of the vehicles Thompson rented and trashed during his masterpiece saga, Fear and Loathing in Las Vegas.
I can'’t remember the exact circumstances anymore. For some reason, my buddy "Jackknife" went into the bar a full five minutes before E-Rock did. Maybe I was rearranging the luggage in the trunk. Who knows. Jackknife walked back out into the parking lot, stark white with a terrified look in his eye, like he had just watched one of his pet cats get raped and impaled in front of him.
“He'’s here,” Jackknife wheezed. “It'’s him.”
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Posted by Adam Kuban, October 22, 2003 at 1:55 PM
We learn from the New York Times, in its story about Columbine killers Dylan Klebold and Eric Harris's target-practice video, that the teens worked in a pizzeria:
The man who taped the target practice was Philip Duran, who worked with Harris and Klebold at a pizza shop, Jefferson County district attorney's spokeswoman Pam Russell said.
I knew some menacing folks who worked at pizza parlors, too, but the worst they ever did was put some type of oil—I don't remember what kind—on the pizza pans, thereby inducing diarrhea in unsuspecting diners.
