Deep Dish
Why we all love Indian food
Tandoori Grill is a pretty special spot for me; it’s where I ate dinner the day I moved to Boulder, exhausted from three days...
Beau Jo’s perfects the art of the crust
Pizza is a celebration food if ever there was one; it’s warm and gooey, just like your festive feelings; it’s handheld, it’s customizable and...
Making it look simple
A couple of months ago, Boulder Weekly’s John Lehndorff used his Nibbles column to note Lafayette’s burgeoning food scene. Heeding the sage food writer’s words,...
Down to the bone
Boulder is not a town in which there is great need to extol the virtues of healthy eating... healthy anything, really. While every choir...
What food says about who we are
Think about how you define yourself — hair color and style, jewelry, clothes, car, nail polish, piercings, tattoos, musical taste, home décor, job; these...
The joy of ice cream
When Ian Clark set out to open Heifer and the Hen, his goal was maybe a little different from other ice cream shops.
“We wanted...
Ras Kassa’s is back and that’s a very good thing
Back in the late 1980s, an Ethiopian restaurant called Ras Kassa’s set up shop at the junction of Eldorado Canyon and U.S. 93. It...
What happens at great bars
A great bar has a great history. This isn’t conjecture, just a simple matter of fact. Think: McSorely’s of New York, The Union Oyster...
The classiest taco
Hi. My name is Caitlin and I’m a taco addict.
I’m only slightly ashamed to admit how often I eat tacos — but I...
Surviving the Hill
For reasons I won’t attempt to detail in this column, University Hill proves to be a difficult place for many locally grown restaurants (and...
The perfect pub food
Pub food is meant to be a hearty complement to a night of drinking — fried, full of cheese, drenched in buffalo sauce, dunked...
How many slams in an old screen door?
Shel Silverstein once asked, poetically, “How many slams in an old screen door?” The answer, he said, “Depends how loud you shut it.”
The...
