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Colin Wrenn

Reporter · US

Indexed articles, last 90 days
3
Latest publication
Sep 15, 2026
Outlet visibility, for denverpost.com
Top 100K sites
Earliest in this view
Jul 15, 2026

Latest articles

  1. Article · Sep 15, 2026 · Colin Wrenn

    Western Daughters butcher opens wine bar and restaurant next door (opens the original)

    Excerpt · Positive tone · English

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    There’s something that happens to you when you encounter the perfect burger. One bite, and suddenly you’re ten again, strapped to the passenger seat with total tunnel vision. For one brilliant moment, it’s once more, just you and a Happy Meal. Western Daughters Wine Bar has just such a burger. Anyone familiar with Western Daughters Butcher Shoppe, at 3326 Tejon St., knows there are few places in the city as committed to slow food, even if the burger rekindles fast-food nostalgia. Opened in 2013

  2. Article · Aug 5, 2026 · Colin Wrenn

    At Surena, the Persian dishes are as warm as the Iranian people (opens the original)

    Excerpt · English

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    During his last visit to Tehran in 2012, Aryan Diba enjoyed the sweeping hospitality of the city, but was annoyed when he and a group of friends were disrupted by local authorities while talking to a group of women at a local fast food joint. “The government doesn’t let people breathe,” he said about the country where his parents are from. But the people themselves? “Iranian culture is very different behind closed doors,” he said. It’s full of warmth, humility, hospitality and respect — a form o

  3. Article · Jul 15, 2026 · Colin Wrenn

    Award-winning gumbo chef brings Southern cooking to Arvada (opens the original)

    Excerpt · Positive tone · English

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    There are plenty of debates in the food world that can hurt feelings, turn friends into foes or be the source of endless hours of bickering and nitpicking. Is a hot dog a sandwich? Does pineapple belong on pizza? Is cereal soup? Who has the best Philly? But hardly any of them are as likely to leave a house divided as gumbo. First, there’s the matter of what goes in it. Then there’s the question of where it first came from. And finally, and most polarizing, is the subject of who makes it best. (T

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