Deep Dish
Giving soup a good rap
At some point in John Steinbeck’s novel East of Eden, Samuel Hamilton comes down with a hallucination-inducing fever that puts him out of commission...
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...
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...
Hashing it out at the Merc
Western saloons were created to serve certain kinds of customers: fur trappers, cowboys, lumberjacks, soldiers, miners, outlaws... folks who worked hard, even if outside...
Julia would be pleased
The night was a little cloudy and very windy. Rounding the corner of 11th and Walnut is the cozy Amante Coffee, with its Italian...
My kingdom for a mango lassi
Not all Saturdays are meant for carousing in your finest dancing pants. No, some Saturdays are meant for daylong home improvement projects in your...
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...
Fill up on bread
We’ve all been there: Sitting at dinner, surrounded by loved ones, and out comes a basket of bread. Without fail, someone says, “Don’t fill...
The history of a sandwich
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
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...
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...
In pursuit of waffles
Iva Paleckova spent half a year developing the waffle batter for Blooming Beets Kitchen. Waffles are a little trickier when they’re not only gluten-free...
