Deep Dish
The westernmost city in Nepal
In 1971, Tibetan Buddhist meditation scholar Chogyam Trungpa Rinpoche came to teach at the University of Colorado and, as most everyone does, fell in...
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...
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...
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...
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...
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...
Eating pizza with a fork
Americans collectively scoffed last spring when John Kasich, still on the trail for the Republican presidential nomination, picked up a knife and fork and...
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 secret’s out
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...
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...
Food for the body and soul
here’s nothing like 14 hours of travel by plane, train, bus and automobile to suck the life force out of you. It doesn’t matter...
