Bonnie Brae Tavern
740 So. University Boulevard
Denver, Colorado

Bonnie Brae Tavern

Bonnie Brae Tavern
Photo WCarbone

The name does not evoke an image of an Italian restaurant. Continue reading


UPDATE August 26, 2013 Romano’s is serving whole-wheat spaghetti and gluten-free spaghetti.

Romano’s Italian Restaurant
5666 S. Windermere
Littleton, CO.

Romano's Italian Restaurant
Romano’s Italian Restaurant
photo WCarbone

The following prices are from January 30, 2010, visit (link included) Romano’s Official Website for updated prices. I’ll update this page as soon as I can find the time.

Denverites who don’t travel to that far southwest outpost of Littleton are missing out on one of the Denver area’s best kept secrets, Romano’s Italian Restaurant on S. Windermere in Littleton, CO.

This traditional family Italian restaurant has been around since 1967 offering Old-School, Southern-Italian pasta favorites, such as: Spaghetti (thick-homemade or thin noodles,) Rigatoni, Mostaccioli, Cheese Ravioli and Cheese Tortellini Continue reading

MANGIA BEVI By Claudia Carbone

Mangia Bevi Café
6401 S. Fiddler’s Green Circle
Greenwood Village

Mangia Bevi

Mangia Bevi Cafe
photo WCarbone

When Denver’s leading developer collaborates with the city’s top food man, you know they’ll do something amazing. That’s precisely what happened when Denver Tech Center Developer John Madden asked Larry DiPasquale, CEO and managing partner of Epicurean Culinary Group, to operate a restaurant and catering services for his newest project Palazzo Verdi in Greenwood Village.  

Madden built the office building named for Italian composer Giuseppe Verdi, and DePasquale opened a wonderfully warm Italian bistro named for, well, eating and drinking. Continue reading

The Simple Life of Pizza at Marco’s By Claudia Carbone


Marco’s Coal-Fired Pizza
2129 Larimer St. (Scroll down for a second location)
Denver, CO 80205

Marco's Coal-Fired Pizza

Marco's Coal-Fired Pizza
photo WCarbone

When my Neopolitan father tasted genuine Italian food in Denver, he would make a little hand gesture as though tweaking his moustache that meant this is authentic! He would have done it at Marco’s where it’s all about authenticity.   From two dome ovens hand-made of volcanic stone from Sorrento to the flour, meats and cheeses imported from Italy, Marco’s Pizza is Neapolitan through and through, and owner Mark Dym has the documents to prove it. On the wall hangs the official certificate from L’Associazione Vera Pizza Napoletana with Marco’s world ranking of 285 and another from Associazione Pizzaiuoli Napoletani recognizing Dym’s hard work as a pizzaiuolo (pizza maker) “in the service of quality.” Continue reading