It's that time again: now is the moment to lock in your vote for your favorite food temples in the Mile High City. Last year's roster of best pizza places includes Frank Bonanno's Osteria Marco, SoBo's Gozo, as well as Hops & Pie, a popular gathering place in the Berkeley 'hood. Here's the question: do these pizza joints still rise above? Vote now by clicking here (witty, pithy comments encouraged), and take a peek through the slide show below to review the top pizzas of 2014.
"Huge" pizzas with a South American "twist" (topped with roast pork, palm hearts and the like) headline the menu at this Ballpark parlor where the gelato and "empanadas rock too"; though the "tango cafe–style setting" may "need a face-lift", an "eye-candy" clientele compensates and so does the "welcoming" service."
1319/1307 22nd St.; 303-296-6710
"Throw a dart at the menu – you can't miss" when it comes to the "artisan" pizzas and "fantastic" "swine-centic cured meats" and cheeses at chef-owner Frank Bonanno's "gold-standard" Italian in LoDo; "helpful", "unobtrusive" service, "affordable prices" and a "cozy, unpretentious" basement room augmented with a "delightful" outdoor space have most feeling "right at home" here.
1453 Larimer St.; 303-534-5855
The variety of "unusual" toppings (think brisket and mashed potatoes) available at this "cozy" Berkeley Park pizza parlor results in "excellent" pies, though it can also cause "mild distress in the indecisive"; the "many choices" of "microbrews" on tap and in the bottle won't help – good thing the "friendly" crew will.
3920 Tennyson St.; 303-477-7000
“Fantabulous, authentic Napolitano” “coal-fired” pies with “crispy”-“thin” crusts and “top-of-the-line” ingredients satisfy “misplaced NYers” and other “pizza snobs” who congregate at these “pleasant” Ballpark–Englewood pizzerias “with personality” (and patios); wallet-watchers find them “a little spendy” for the genre, but “attentive” staffers who “make you feel like you’re dining a la famiglia” add value.
Piezani ponder "what's not to like" about "fantastic pizza" made with "organic, locally grown ingredients" at these "industrial, loftlike" "farm-to-table" siblings in Lousiville and LoDo; the "budget-friendly happy hour" featuring "phenomenal" "craft beers on tap" is a "loud", "fun" time, and while some find the service "hit-or-miss", the staff is "friendly."
Known for its heaping deep-dish pies, this Palo Alto–based chain also offers up thin, whole-wheat and gluten-free crusts, not to mention half-baked pizzas for patrons on the go. Add a handful of Cal-Ital appetizers and salads plus a bar dispensing wine and beer, and you've got yourself a neighborhood joint complete with mod-rustic atmosphere.
The light, bright Speer offshoot of the Neapolitan smash hit in Boulder (from Bobby Stuckey and Lachlan Mackinnon-Patterson) is a far more streamlined affair, with counter service, a smaller menu and wines on tap. Of course, the thin-crust pies – coming out of a specialized oven in minutes flat – remain true to inspiration (with a couple of American twists here and there), capped off by the famous butterscotch budino. P.S. There's also a third location in Highland.
From tapas to luscious pastas and wood-fired meats, this Speer hot spot celebrates the cuisine of the Mediterranean's wine regions (with a nod to California too). Its sophisticated approach to rustic tradition suffuses the space, anchored by an open kitchen, an artsy bar and garage doors that open to fill its two long rooms with light.
30 S. Broadway; 720-638-1462