Skip to main content

The Gregory Inn

When Dev and I began planning our trip to Denver a few weeks back, we discussed our itinerary before we discussed where we would stay. Remarkably forward thinking for us, actually. After looking at the map, we decided to stay in the "LoDo" area of Denver, which I think stands for the lower downtown district- or the older part of town. We looked up bed and breakfasts and came upon a little gem called The Gregory Inn. This picture is the view of the Denver skyline from our room.

I have to admit that as we drove off the highway to it, I was concerned. As in most American cities, the area of town where the Gregory is located was once a very posh address, but as the city has grown, the poshness left with it. To give you an idea, the Greyhound bus station is across the street. Nuff said.

But I'm so glad we hung with it. While you're inside, you completely forget where you are. We were met by the man that I assume is the owner (he lives in the house next door). I think he said his name was Stephen. I'll make sure to clarify that next time we go- and we will go again. Anyhoo- he was the nicest guy EVER. He let us into our room, showed us all the bells and whistles (gas fireplace, garden tub with massage jets, projection tv- already programmed to foodtv- a bag of ice in our freezer, etc). When we asked about walking around in the area, he told us that for the last 12 years they had had no problems. Then we asked about our dinner reservations and he recommended a very reasonably priced car service, as it would be very late when we would be getting back.

Our room was small, but so luxurious. The bed and linens were exquisite. When you sat on the bed, you just sank down into plushness and comfiness. The sheets were beautiful and so soft. There was a gas fireplace and a garden jet tub. After walking as much as we did the two days we were there, that tub was a wonderful thing to have. I didn't take any pics of the room because we were too busy enjoying it. I will next time, though!

We were able to walk to the 16th street mall area of town, which is a very trendy, shoppy place. It was about 7 or 8 blocks from the inn. If you prefer not to walk, there are public pay lots all around. On the mall you will find a shop for everything, as well as all kinds of bars and restaurants.

Speaking of pics, I did take some pics of the breakfast area of the inn. The place was very sumptuously decorated. It felt expensive, but comfortable. Take a look for yourself...

Now, let's talk about breakfast. The whole reason one stays at a bed and breakfast is for the extra service and the breakfast. The Gregory does not disappoint on either count. The first morning we were there, Tracey made vanilla silver dollar pancakes, ham and cheese omelettes, fresh fruit and blueberry vanilla yogurt parfaits. The second morning it was a crustless egg/green chile quiche with more fresh fruit and toast. It was heavenly. Next time we go, I want to trade breakfast recipes and take a peak in the kitchen!!

Next time you're planning a trip to Denver, I can not tell you how happy you will make yourself if you plan to stay at The Gregory Inn.


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???

Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.

A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: