Wind down the summer with The Hound at one of these upcoming events:

August 31, 2017
ChefAndBrew.com – Voted “People’s Choice Pairing”!

September 9, 2017
Denver Food and Wine at the Pepsi Center
DenverFoodAndWine.com

September 16, 2017
Breckenridge Wine Classic
BreckenridgeWineClassic.com

Korean fried chicken at The Hound
To be frank, we didn’t pay much attention when an old Cherry Creek pub transformed itself into, well, this new Cherry Creek pub a few weeks back. It certainly wouldn’t have occurred to us to check out its Korean fried chicken (we’ve got Funny Plus for that). But word of mouth about its excellence kept spreading, so we reconsidered — and lo and behold, the rumors (and blog shout-outs) are true. Accompanied by ramekins of sweet chile–peanut sauce and carrot–red cabbage kimchi, chef Ray Clinton’s juicy take on the trend is legit, with each piece enveloped in a vodka-spiked coating so cracklingly thin it’s more like a second skin. Read more from Zagat.

We may be a little late to the game, but we were surprised to learn that the Irish Hound — the site of a few, uh, intoxicating nights over the years — has been transformed into a family-friendly neighborhood restaurant called simply The Hound.
The new space is unrecognizable, assuming, that is, that you were sober enough the last time you were in to note the décor. Besides a much classier atmosphere, new floor-to-ceiling glass doors were added, which, now that the weather is warmer, will probably be open a whole lot more…Read more from “The Know”.

While Korean fried chicken is commonplace in Los Angeles, a search for the crispy, spicy dish in this city’s Korean restaurants can turn into a real snipe hunt, with Funny Plus and Yong Gung in Aurora offering two rare — if delicious — versions. But then you find the bird where you least expect it: the Hound. Formerly the Irish Hound, this Cherry Creek spot was recently transformed from a neighborhood pub into something slightly more upscale, with a more diverse menu. Chef Dakota Coburn embraces the New American concept, which gathers up the crazy quilt of international culinary arrivals in the U.S. and gives it a more comforting, familiar twist. Coburn has added Mexican touches inspired by his travels and his time at Boulder’s Centro Mexican Kitchen, as well as French and Italian techniques and ingredients ranging from polenta to fried baby artichokes, but he’s also larded the menu with a banh mi bolstered with duck pâté and smoked pork.

Read the full article here.