BY MIGUEL OTÁROLA, @MOTAROLA_EATS

In this week's Stuffed, I visit the longtime pastry chef of Rioja to learn about a unique creation that piqued my interest when I first heard mention of it: the "bao-nut."

We also try out chef Theo Adley's new restaurant, Heretik, and show how this year's Great American Beer Festival will be unlike any past iterations.

(Also recommended: this podcast episode with the New York Times restaurant critic Ligaya Mishan, where she talks about the reasoning that went into her list of the best 100 restaurants in New York City.)

EDITOR'S PICKS

GABF tickets go on sale in June — and everything about the beer fest will be different

TIP POOL

You're traveling through northwest Colorado. What restaurant, orchard, winery or shop are you stopping at?

MORE HEADLINES

• Denver looking to add concessions to Sloan’s Lake, downtown parks
  
• Filipino restaurant Magna Kainan to close in RiNo
• Viral Japanese sando popup plans an extended stay in Denver

• Colorado Springs brewery that made national headlines closing after 8 years
• Denver Asia Center withdraws controversial $40M redevelopment plans
• West Highland bakery closes after 20 years — BusinessDen

EAT THIS

Stellar Jay

Eat a little salad, why don't cha? The plum salad ($17) at Stellar Jay, the bar and grill on the rooftop of the high-fashion hotel that is the Populus Denver, has the kind of contrast that reminded me of those my mom used to make for holiday feasts. Sweet, tender plums collide with clumps of whipped feta, crumbled walnuts and crisp spinach. It's a gentle starter that balances the grilled flat iron steak, pork chop, arctic char, roasted chicken and short rib listed as entrees.

240 14th St., Denver; stellarjayrestaurant.com