Deep Dish
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...
Steak, eggs, astronauts and bodybuilders
Steak and eggs is one of the quintessential American breakfast dishes. It combines the unrivaled satisfaction of eating a juicy steak, a pleasure far...
Thai food ain’t about simplicity
Lafayette has always been a go-to in Boulder County for Mexican food, and that hasn’t changed; tortas and tacos flow freely at Efrain’s, Santiagos,...
A classic cookie with a silly name
An upcoming move has made things hectic around my house lately. The stress of constant productivity — packing, cleaning, yet another trip to Goodwill...
Somewhere over the rainbow (curry)
Wind blew light rain this way and that as streams snaked down the sides of Pearl Street. The days are still hot and sunny,...
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...
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...
Operation: Summer Salad
We’re now deep in the throes of the dog days of summer. Here at 5,430 feet above sea level, the sun feels like it’s...
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...
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...
