Deep Dish
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...
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...
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...
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 wealth of dumplings
Sometimes you just need some home-cooked food, but, you know, not at your own home.
On Broadway, just across from Ideal Market, is Flower Pepper, a...
Back in vogue
Corned beef was one of those foods that sat perennially in the pantry of my parent’s kitchen, opaque jelly covering pinkish meat in an...
Licking the plate clean
Once, as I was walking across the intersection of 30th Street and Arapahoe Avenue, a carload of tourists at a stoplight asked me for...
Let’s raise a scone to Amanda
At the beginning of last year I was feeling low, quite frankly. Really low. Didn’t-want-to-get-out-of-bed low. I had weathered some personal storms that had...
Mumtaz Mediterranean Food offers a taste of the Levant
Bear with me through a very abbreviated history of Lebanon.
Situated in a region the Hebrew Bible calls Canaan — the land just west...
A slice of Texas in Boulder
For a place that’s only been open for eight months, The Ghost BBQ and Spirits has more stories than some places that have been...
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...
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...
