At Rosenberg’s, a replica of New York’s Chrysler Building decorates the counter along with jars of rugelach, a Jewish pastry. (Cyrus McCrimmon, The Denver Post)
The New York Times 36 Hours series , picking spots to hit if you only have 36 hours here.
Naturally, made the cut, earning glowing praise (“The bagels are chewy and flawless”) for the efforts Denver Post dining critic William Porter :
Bagels come in the varieties you would expect: plain, sesame, poppyseed, salt, pumpernickel, garlic, onion, etc. What is unexpected is the spot-on, authentic texture and flavor. It is light but chewy, tender but toothsome.
This comes from a bit of experimentation Pollack conducted. Knowing that New York City’s water is a key to New York City bagels, he had water samples analyzed from the treatment plant and aqueduct supplying the Big Apple from Catskill Mountain watersheds.
Testing revealed a mineral mix high in calcium and magnesium. It strengthens the gluten in the bagel dough. Pollack set up a reverse osmosis filtration system in his shop that strips his Denver tap water of its natural mineral content and replaces it with the NYC formula.
Other highlights: Little Man Ice Cream, the REI flagship store, Denver Botanic Gardens and El Taco de Mexico.
Some of that rings pretty true to what I know Colorado expats hit when they return, which is pretty close to what Denverites take vising family and friends to, but maybe not exactly the same. So, where do you take your visitors in Denver? What are your top three must-hit locations?
Then there’s the brewery question — how many, and which? The Times goes with Great Divide, but gives shoutouts to others.
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