Nibbles
Push your vegetable envelope with scallions, kohlrabi, fava beans and chard
This time of year I love sweet ripe tomatoes, freshly dressed lettuce and buttered roasted corn as much as any person can, but there...
Pepperoni has become salami non grata at Neapolitan pizzerias
People talk a lot about ham and pineapple pizza, barbecue chicken pizza and crusts topped with sardines, artichokes, ricotta salata and arugula, but every...
CBD with those fries?
In Boulder, it’s in your cocktail. Your sourdough brioche bun is glazed with it in Louisville. It’s on your Lucky Charms in Arvada and...
Kitchen dancer
When Manal Jarrar talks about her food, her hands shape calligraphy in the air at Arabesque, the cafe she owns with her husband, Saib....
New to market
If you’re convinced absolutely nothing good came out of the COVID pandemic, talk to Daniel and Talia Haykin. They may change your outlook and...
Open and shut
2023 may be remembered as the year the restaurant scene in Boulder County came back to life. Reanimated by the inaugural Colorado Michelin awards,...
A back-to-school pig’s tale
It seems out of place, this beat-up old 1,500-pound concrete pig whose faded paint is gouged and pockmarked. Yet, this worn hog has his...
Salumi boom
The word of the moment on menus seems to be “salumi.” You see it among the starters, appetizers, small plates and tapas at local...
The implausible burger
There was a Whopper to the left of me and an Impossible Whopper to the right as I sat at a local Burger King...
The untouchables
They use apocalyptic language. They talk of riots, freak-outs, insurrection... or worse. Yet, they smile when they say it.
What makes the chefs of the...
Unboxing local flavors
There is a lot to loathe about services like Blue Apron that deliver meal prep boxes. During the height of the pandemic, lots of...
The worst of the worst
Rolling down Broadway toward downtown Boulder in my role as Lyft driver, the conversation turned toward restaurants. When my dining critic background comes up,...
