Here’s something you don’t see every day: a combination Irish pub and off-track betting parlor. But that’s what The Celtic on Market in LoDo is-stained-glass panels, decades-old furnishings, and an upright piano on the one hand; mounted TVs broadcasting the horse races and a bar doubling as a cash-out counter on the other. Here’s something else you don’t see every day: a pizza vending machine inside a combination Irish pub and off-track betting parlor. But there it stands at the entrance, a bright green-and-white contraption emblazoned with the manufacturer’s name, Basil Street.
I’m not much of a gambler myself, but if there’s one bet I’m willing to take, it’s on the universal excellence of pizza, so it was with eager curiosity that I bellied up to the machine, where a company representative was on hand to walk me patiently through the ordering process (rest assured: it’s pretty self-explanatory). The touch screen on the oven next to the freezer compartment listed a choice of three pies priced between $12 and $13: Pepperoni, Supreme, Meat Lover’s. Selecting the Pepperoni, I was able to view the nutritional information before I entered my payment method, then make note of the cooking time and temperature displayed on-screen. (Sadly, you can’t actually see the oven in action-that, in my opinion, would be a lot more entertaining than watching horses go in circles.) After a total of three minutes, out through a slot came my pizza on aluminum-covered cardboard, thin-crusted and layered with golden-brown cheese beneath a surprisingly generous amount of pepperoni cups. Using the branded, single-use plastic pizza cutter the representative handed me, I sliced it up and took a bite: crunchy edges, tangy and surprisingly fresh-tasting sauce, the meat blistered yet still juicy. Hey, not bad-not bad at all!
“When my partner pitched this [concept] to me, I thought it was the dumbest idea I’d ever heard,” Basil Street CEO Deglin Kenealy says with a laugh. “The vending machines I grew up with, you put your quarters in and your candy bar got stuck. I thought, ‘Why would anyone do this with pizza?'” But in a world where the Japanese can purchase flying-fish dashi and the Germans can get their sausage fix from a vending machine, he admits, “I realized, oh, they’ve changed a lot over the years.” What’s more, co-founder Roberto Villani is himself a pizzaiolo, which meant that “he knew pizza while I knew business. That collaboration is what made the magic work.”
Which isn’t to say the road from drawing board to launch was perfectly smooth. As Kenealy points out, “When you build a product, you never know how it’s going to work in the real world. We’ve made literally hundreds of changes to both hardware and software since we started our pilot program last year.” For instance, they placed one APK, or automated pizza kitchen, in a factory where “roughly a third of the workforce is Muslim, which eliminated pork as an option; at that location, we’ll use halal chicken.” Another unit went to a factory that operates 24/7; considering that “you might not want pepperoni at 3 am,” says Kenealy, “we have a breakfast pizza with scrambled eggs, bacon, sausage, peppers, and onion. And in locations with a larger female population, vegetarian and chicken options do well. We manage [things on the ground] differently to fit with what the consumers want.”
Basil Street’s long-term plan is to operate APKs nationwide in not only factories but also college dorms, airports, hospitals, military bases, amusement parks, convenience stores, and other places where hungry masses are constantly on the move. But the company chose the Celtic as its first official site for three reasons: One, the central downtown location ensures an endless flow of people who, come winter, might be a captive audience. “There’s gonna be this white stuff that comes down, and it gets hard,” says Kenealy, presumably referring to snow. “You don’t really want to walk three blocks to go out to dinner.” Two, apparently Denverites, as sentient and rational beings, enjoy pizza-like, a lot. Three, despite our passion for pie, we’re a relatively health-conscious bunch, and “our goal is to have a delicious pizza that you can feel good about,” Kenealy asserts. “If you want to make something taste good, you can add a bunch of sugar and salt, but our sauce is just four ingredients: crushed tomatoes, vine-ripened olive oil, a little salt, and basil.”
Speaking of fresh ingredients, perhaps the most critical decisions Kenealy and his team made in the R&D phase concerned consumer safety. “We made two choices that I believe are really important: The pizzas are flash-frozen, and they stay frozen until they go into the oven,” he notes. That method “maintains the nutrients of the vegetables better, and you can store them longer and keep them safer.” An oven that mimics a wood-fired hearth, heating the pizza more evenly than a radiant source would, further ensures peace of mind in the emerging automated-kitchen industry, which is still what Kenealy calls “a little bit of a wild, wild West” when it comes to regulation.
In that light, launching the Basil Street brand in Denver seems like a no-brainer: After all, this is a city that prides itself on maintaining its wild Western vibe in the face of rampant growth. And now we’ve got the vending-machine pizza to prove it.Want more Thrillist? Follow us on Instagram, Twitter, Pinterest, YouTube, TikTok, and Snapchat.
Ruth Tobias is a Denver-based food-and-beverage writer/editor.
If you’re a fan of the royal family (because “fan” is the more socially acceptable way of saying obsessive internet stalker), this is your year. Netflix’s The Crown has returned for its second season, the Duchess of Cambridge is pregnant with her third child, Prince George and Princess Charlotte continue to be the cutest heirs to ever walk the face of the earth, and Prince Harry has finally been wrangled from his former wild ways to marry Meghan Markle this spring. All of this royal family news has us in a tizzy, and we need a stiff drink to calm our excitement back down to inside voices. Thankfully, the royal family are drinking icons. Here are the favorite drinks of all the main figures of the new Elizabethan era, so you can properly drink along with all the upcoming royal festivities.
Much has been written about the Queen’s legendary drinking habits , with many articles claiming she drinks as many as six glasses of booze a day. Insiders have disputed this rumor, saying that she “would be pickled” if she drank that much, but we all know that the queen is a creature of habit, and probably does enjoy these drinks fairly regularly. Her all-time favorite cocktail is the Dubonnet Cocktail with a lemon twist, which is gin mixed with the sweet French fortified wine the drink is named for. Her staff always carries the two bottles and lemons wherever the queen goes in case she gets thirsty. Additionally, Queen Elizabeth II is said to drink wine with lunch, the occasional Dry Martini in the afternoon, a glass or two of Champagne with dinner, and some port wine after dinner. For someone that looks 91 years young, this monarch seems to know a thing or two about the secret to a long life .
While his wife loves her gin tipples and wine, the Duke of Edinburgh just fancies beer-and none of that fancy craft stuff. His lifelong favorite brand was Boddington, a regional brewery in Manchester. Unfortunately, the brewery ceased operations in 2005, forcing Prince Philip to drink other, still unassuming, beers. He is even said to have muttered, “Get me a beer. I don’t care what kind it is. Just get me a beer!” when he was offered fine wine by former Italian Prime Minister Giuliano Amato while dining in Rome.
The long awaiting king-to-be enjoys a wide variety of stiff drinks. His favorite whisky is a peaty Islay single malt, Laphroaig 15-year. Prince Charles also helped produce his own whisky, Barrogill ; HRH personally selected the single malts for the blend, which was distilled by Inver House Distillers and North Highland Products. The bottle features a watercolor of Barrogill Castle that was painted by Prince Charles himself. Additionally, Prince Charles is said to enjoy plenty of wine with his wife Camilla, along with his go-to cocktail, a 50/50 Martini made with equal parts gin and dry vermouth .
Prince William seems to take after his grandfather when it comes to drink preferences, opting for straightforward beers over cocktails or rare wines; His two favorite beer brands are said to be Stella Artois and Guinness, but he occasionally also enjoys shots of Sambuca. He didn’t always have such simple tastes, though. In his youth, the Duke of Cambridge was said to have ordered (on more than one occasion) the “Treasure Chest” from Piccadilly club Mahiki, which is a $180 cocktail consisting of brandy , peach liqueur and a bottle of Champagne, served in a smoking treasure chest with tons of extra-long straws, flowers and ignited sparklers.
Nowadays, you’ll find the Duchess of Cambridge publically drinking whatever is served at the many events she attends with her husband (when she’s not pregnant, of course), from Guinness at the St. Patrick’s Day parade in London to wine at a vineyard in New Zealand-where she exclaimed she was “really enjoying being able to drink again” after the birth of Prince George. But in her pre-duchess days, according to sources, Kate enjoyed fruity cocktails like Piña Coladas and the “Crack Baby,” which was served at Prince Harry’s favorite (now-defunct) nightclub, Boujis, and consisted of vodka , raspberry liqueur, passion fruit and Champagne. Rumor has it the future queen also still enjoys her go-to whiskey, Jack Daniel’s, from time to time.
The once infamous party boy may be settling into married life soon, but we reckon he’ll still enjoy his favorite drink, Cîroc Ultra-Premium Vodka , from time to time. Hopefully his bride-to-be Meghan will curb his questionable cocktail of choice, a Red Bull Vodka , and encourage him to try her far more interesting drinks of choice.
The name on the tip of everyone’s tongue this year is Meghan Markle, Prince Harry’s beautiful betrothed and an American former-actress to boot. Because Markle was famous prior to her engagement, she gave decidedly down-to-earth interviews, including one with The New Potato where she said, “God, do I love wine-a beautiful full red or a crisp white. But if it’s cocktails, I love a spicy tequila cocktail, Negroni or good scotch (neat).” Markle also named her former lifestyle website, The Tig , after Tignanello red wine. If that wasn’t enough to make her your new drinking hero, Markle also once told Delish , “French fries and vino are my vices,” going on to say that she’d “forgo a gooey, chocolate dessert for a ‘big, beautiful red’ just about any day. … In the summer, though, when I’m out with my friends, it’s rosé all day.” A future duchess after our own hearts.
The Duchess of Cornwall is said to be a big fan of wine, having once said she was “brought up as a child drinking wine like the French.” But Camilla was also rumored to have exasperatedly said, “I really need a Gin & Tonic ” after exiting a conversation with Prince William over the nature of her relationship with his father, Prince Charles, back in 1998.
Queen Elizabeth II gets her proclivity for Dubonnet from her mum. The late Queen Mother was much heavier a drinker than her husband King George VI, who didn’t imbibe much during wartime due to nationwide rations and his unfortunate love for cigarettes instead. Elizabeth would allegedly start at noon with a cocktail that was one part gin and two parts Dubonnet, garnished with a lemon or orange twist (some people actually refer to the Dubonnet Cocktail as the Queen Mother Cocktail). Then at lunch, she would drink red wine and a glass of port after the meal. A biographer wrote that if people asked for water, Elizabeth would ask, “How can you not have wine with your meal?” At around 6 p.m., the Queen Mother would enjoy a Martini , and at dinner she would have some Veuve Clicquot. Other drinking-related quotes attributed to her include: “I couldn’t get through all my engagements without a little something,” and, after being told by a host that they heard she liked gin, “I hadn’t realized I enjoyed that reputation. But as I do, perhaps you could make it a large one.”
Princess Margaret is enjoying a posthumous fan obsession, thanks to her fiery, scene-stealing portrayal in The Crown. The show never depicts Margaret without a cigarette in hand, but the princess loved scotch almost as dearly. Her favorite drinks were neat scotch with a drop of water and a Scotch & Soda , both made with The Famous Grouse and Highland Spring mineral water. Her staff instructed those within her circles to always keep bottles of both on hand, in case she stopped by for an informal visit. A staff member claimed that “if you didn’t serve Famous Grouse, she could identify exactly what was in its place.” Allegedly Princess Margaret even asked for the scotch while visiting The Macallan distillery in the 1980s. A decanter of The Famous Grouse was always present at Margaret’s apartment, and though she was “always a delight,” according to a friend , “there could be unpleasantness with staff if her glass wasn’t kept full or if the ice melted. That was one of her tiny weaknesses.” Today, the royal family continues to support the whisky brand; the Duke and Duchess of Cambridge opened The Famous Grouse Experience at the Glenturret distillery in 2014.
The late, beloved Princess of Wales wasn’t much for imbibing; she opted to skip the booze in favor of maintaining her iconic radiant skin. But when she did drink, she preferred something light, like chilled white wine, Champagne or a peachy Bellini. She is said to have ordered a Bellini on her infamous night out on the town with Freddie Mercury when she disguised herself as a man.