Nibbles
Praising cheeses
We get excited during October about ales crafted from Colorado hops, barley, yeast and water. Some baker friends pride themselves on making pies using...
The new food patriotism
The last thing on Ruth Reichl’s mind as the pandemic began in 2020 was to make a food documentary. Like the rest of us,...
Goodbye and hello
I am the keeper of Boulder’s eatery history.
It’s ended up as my job by default because I’ve written about Boulder food since the late-1970s. I’m...
Fresh First Bite
When First Bite debuted 17 years ago, the Boulder dining landscape was in a different place. Diners snapped up reservations for the annual Restaurant...
The generic gourmet returns
It was during yet another depressing recession. I was a broke fry cook and writer when I pitched an odd food-focused radio variety show...
Tipping point
Do you tip when you are just picking up takeout food from a restaurant?”
It seemed like just a simple question from a friend...
Goldilocks and the just-right glass of iced ‘cold’ not ‘old’ coffee
Once upon a time last week hot coffee was my lifeblood, my winter raison d’etre. All it takes is one morning where it’s 70...
Putting on condiments
As a former dining critic, I don’t like to admit that there is one restaurant I like to visit for the ketchup. I dine...
How to tell a yolk
Open a carton of Boulder’s Alpine eggs, and it’s clear that these eggs are different. Of the dozen, three eggs are pale blue, several...
A vintage year
Not that long ago, ordering wine with dinner at most Boulder restaurants was less complicated. You just had to answer a simple question: Do...
Dishing Colorado kudos
There may have been a time when Colorado wasn’t a blip on the national culinary radar — certainly not Boulder or Aurora — but...
Side order of sustainability
The Snail of Approval and Zero Foodprint awards help diners put their money where their values are
