Cuisine
Revisiting a revamped classic
In some ways the Chautauqua Dining Hall might be to Boulderites what the Statue of Liberty might be to New Yorkers. Sure, you know it’s there, but you may not venture out there that much unless you have out-of-town visitors or are obligated to attend a special event...
Where in the world?
There’s something about the term “international” that makes it a sort of red flag when judging a restaurant by its menu cover. It’s understandable prejudice on one hand — jack-ofall-trades, master of none, bringing to mind half-assed buffets and ubiquitous houses of ...
Specialty foods give Boulder (even more) character
Try to imagine the San Lorenzo Market in Florence, Italy. A towering two-story building, it is packed with boisterous Italian men each selling their trademark food. Patrons buy cheese at one booth, fetch their bread at the next and select tomatoes at another. For ...
Take it to the tap
It’s the summer of homebrewers. Or, more accurately, it’s the summer they’re stepping out...
New brews in brew news
Cross-promotion is good marketing, something the folks down at West Flanders Brewing in Boulder are clearly trying to take advantage of with a newly released American style porter, Recreational Smoke...
Rustic roots but sophisticated flair
Like its French counterpart, the bistro, the Italian trattoria typically refers to a less formal eatery than a full-tilt restaurant...
Add Salt to your list
Downtown Boulder’s Salt packs them in during weekday lunches, and other restaurants would be ecstatic to have comparable crowds at Friday dinner. One downside of this popularity is that consigliere Keith and I weren’t able to get a proper table in this venue, which ...
Mary’s is not just for cyclists
It was a blowout day. And I mean that quite literally, as friend Keith’s front bicycle tire suddenly popped with a thunderous bang. Taking quick evasive action, I swerved around him as he managed to straighten out his trajectory and keep his bike upright. Fortunately...
A young crop of chefs
Favorite foods were on everyone’s mind at the sixth annual Iron Chef Competition at Casey Middle School, which took place on April 23. When competitors and spectators were asked about their favorite dishes, the answers ranged from Italian to Indian and Mediterranean ...
Time for a session
It seems lately like craft beer brewers are borrowing a page from their brethren in big beer: Less is more. While the craft beer revolution has fundamentally transformed brewing in the United States towards producing bigger and bolder flavored beers, lately more ...
Austrian reds: Difficult to pronounce, but easy to drink
Blaufrankisch. St. Laurent. Zweigelt. The names of these Austrian red grape varieties do nothing to put consumers at ease. Wine is intimidating. And consumers...