The Art of Beekeeping with Chris Starkus of Urban Farmer

Chris Starkus

Every week, Executive Chef Chris Starkus of Urban Farmer {1659 Wazee Street, Denver; 303.262.6070} makes a trip up to the rooftop of the Oxford Hotel. Pushing his way through the double doors to the kitchen, weaving past the prep counter and dish pit, Starkus makes his way to the freight elevator. While steadily climbing to the rooftop, Starkus suits up in a puffed, white beekeeping jacket, carefully slipping on matching white gloves. The elevator jolts to a halt and Starkus darts through the attic—bypassing various boxes of Christmas supplies and other various knickknacks—climbing a few stairs that give way to the rooftop at the Oxford Hotel. In view of the downtown Denver skyline, three beehives hum quietly (for the moment) against the brick wall of the building. Starkus methodically pries off the wooden top of the box, giving way to the hive of bees within.

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20 Years at Del Frisco’s Double Eagle Steak House

For over 20 years, Del Frisco’s Double Eagle Steak House{8100 East Orchard Road, Denver: 303.796.0100} has embodied the rich tradition of a classic American steakhouse. Since 1997, the DTC location has dished out hand-cut steaks and chops, succulent seafood, and an impressive list of over 1,200 plus impeccable wines. Outfitted with mahogany wood and local stone, Del Frisco’s welcoming atmosphere is perfect for any occasion from an upscale celebration to closing the deal. Boasting five private and semi-private rooms and a classic cigar lounge, Del Frisco’s truly has it all. In celebration of 20 years, Executive Chef Mario Hernandez has dished up original steakhouse selections, breathing new life into this Denver establishment.

Story and photography by Morgan Carter. Read more here. 

Where to Eat Now: Citizen Rail

Pulling into the station this past August, Citizen Rail {1899 16th Street, Denver; 303.323.0017} is definitely turning up the heat. Located inside of Denver’s newest hotel, Kimpton Hotel Born, Union Station’s newest patron focuses its fare around its two, twin wood-fired grills. Taming the flame, Kimpton alum of JSix in San Diego, Executive Chef Christian Graves smokes, grills, and roasts a little bit of everything over the wood-fired grill which centers the open exhibition kitchen.

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