Deep Dish
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...
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...
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...
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...
Black Pepper Pho keeps the menu small and the quality high
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...
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...
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...
The joy of ice cream
When Ian Clark set out to open Heifer and the Hen, his goal was maybe a little different from other ice cream shops.
“We wanted...
Making it look simple
A couple of months ago, Boulder Weekly’s John Lehndorff used his Nibbles column to note Lafayette’s burgeoning food scene. Heeding the sage food writer’s words,...
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...
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...
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...
