It’s the season for skulls and skeletons, with Halloween and Day of the Dead just around the corner. Arta Tequila, based in Englewood, loves this time of year because its bottle features a skull design — so it’s offering a signature cocktail for you to make at home, called the Arta Sugar Skull Martini (recipe at right).
At , you can order La Calavera Catrina, which means “The Dapper Skeleton.” Created by head mixologist Kyle Wollenhaupt, the cocktail is a mix of seasonal flavors — including vita mescal, rum, allspice dram, cinnamon simple syrup, toasted marshmallow and chocolate syrup — poured over dry ice for a little smoky drama. 1201 Broadway, 303-572-8000
On Halloween, is hosting an All Hallow’s Eve Brunch (9 a.m. to 2:30 p.m.) with free pumpkins for kids to carve, and its Dead Sexy Dance Party later that night with a costume contest and Halloween cocktails like The Zombie. 1512 Curtis St., 303-615-4000
For the actual Day of the Dead holiday, on Nov. 1, Kachina Southwestern Grill is featuring by its banquet chef Darin Sturgill, who’s also an artist, plus an Arta Tequila flight and Chef & Butcher specials. And they’re having a festive Dia de Los Muertos dinner on Oct. 29, four courses paired with beers from the local Grimm Brothers Brewhouse for $65 per person. 10600 Westminster Blvd., 303-410-5813
Bistro buzz
Telegraph Bistro & Bar in Washington Park is now open, bringing a neighborhood eatery vibe to the former space of Café Bar and Grey Cactus.
“It’s been 100 percent people from the neighborhood,” said owner Christopher Sargent. “Everyone we talked to said they used to come to Café Bar all the time, and they love the changes we’ve made. They’re saying the food is really great, so we’re pretty stoked about that.”
Sargent, who opened the popular in the Highland neighborhood last year, is bringing some of that buzz to Telegraph, which features new American cuisine, and serves brunch, lunch and dinner.
He and executive chef Brian Wilson have created a menu that balances such proteins as red snapper ($32), sea bass ($26) and pork chops ($27) with lots of vegetable plates like cauliflower steak ($10), beet salad ($10) and tempura vegetables ($10).
And the burger that’s so popular at Brazen — beef patty, bacon and cheddar — is on the lunch menu for $13. 295 S. Pennsylvania St., 720-440-9846
Openings, closings
It’s a good time to eat out right now, and for different reasons. Two popular restaurants are soon closing, so now is the time to get some of their last meals — and on Nov. 7.
And there’s lots of new places springing up around town, starting with the , which opens at noon on Halloween with free liquid nitrogen caramel corn that highlights owner Ian Kleinman’s wacky science approach to desserts.
And a second location of Los Chingones will open on Nov. 9 at Belleview Station in the Denver Tech Center. Chef-owner Troy Guard says there will be a raw bar, unique to this location, featuring fresh oysters, shrimp and ceviche, along with popular Los Chingones dishes. 4959 S. Newport St.
Then there’s Carve Barbecue, where you can help others by getting an entree — from street tacos to sandwiches and salad — on opening day, Nov. 5. It will donate 10 percent of all sales on this day to the Denver Rescue Mission. Plus, the first 25 people to arrive win a supply of free food: one free entree, per week, for a year. 1000 S. Colorado Blvd., 303-756-3356
Colleen O’Connor: 303-954-1083, coconnor@denverpost.com or @coconnordp
Arta Sugar Skull Martini
Ingredients
1½ ounces Arta Blanco
½ ounce Blue Curacao
½ ounce sour mix
Lime juice
Black salt½ ounce grenadine
Directions
Shake Arta Silver, Blue Curacao and sour mix with ice in a shaker.
Rim martini glass with lime juice, then follow with black salt (available online or at specialty food stores).
Strain tequila mixture into the martini glass. Pour the grenadine down the inside of the glass. It will sink to the bottom and create a layered effect.
Garnish with a ghostly ghoul available at local discount, craft or party stores.
