Deep Dish

Steak, eggs, astronauts and bodybuilders

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Steak and eggs is one of the quintessential American breakfast dishes. It combines the unrivaled satisfaction of eating a juicy steak, a pleasure far...

Black Pepper Pho keeps the menu small and the quality high

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You may have noticed that menus are shrinking. No, that’s not an index card on your table, that’s the menu. People like it that...

The secret’s out

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The Parkway Cafe claims to be the best-kept secret in Boulder, but a packed parking lot on a Friday afternoon belies the statement. Maybe part...

Gnocchi to knock your socks off

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Argue if you will, but no one knows how to prepare authentic Roman Italian food like a genuine Italian, such as Boulder restaurateur Marco...

My kingdom for a mango lassi

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Not all Saturdays are meant for carousing in your finest dancing pants. No, some Saturdays are meant for daylong home improvement projects in your...

The history of a sandwich

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A quick word of introduction: This will be, as are most things in life, a work in progress. But the goal of this column...

Balancing act

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Chef John Platt likes to fish. When asked to describe his perfect day for a brochure called Boulder Sliced and Diced: A Chef’s Guide...

Licking the plate clean

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Once, as I was walking across the intersection of 30th Street and Arapahoe Avenue, a carload of tourists at a stoplight asked me for...

A flower in my teacup

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When people visit Boulder, there are a few places they should experience without question — a hike through one of Chautauqua’s many trails, the...

The end of typecasting for chicken salad

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Much like Steve Buscemi, chicken salad has long been typecast. It plays a supporting role in picnics and Sunday brunches, baby showers and corporate...

What happens at great bars

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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...

How many slams in an old screen door?

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Shel Silverstein once asked, poetically, “How many slams in an old screen door?” The answer, he said, “Depends how loud you shut it.” The...