Cuisine
Drink this: Oskar Blues Brewery’s Slow Chill Munich-style Helles
The most recent addition to Oskar Blues’ European-inspired lager series, Slow Chill, is a classic Munich-style helles: Pale straw color with a slight chill...
Taste of the Week: A slice of seeded perfection
No loaf of bread is ever absolutely perfect, but I sampled a loaf from Boulder’s Dry Storage recently that came pretty close. There’s a...
Chef prioritizes local products
Bradford Heap has a passion for quality food, and he says he will do what it takes to get it to you...
It’s medal time
The first Great American Beer Festival (GABF) was held in the Harvest House Hotel in Boulder in 1982. The motley collection of 22 breweries brought 40 beers, and the 800 people in attendance can say they sampled the beginning of the craft beer revolution...
Alcohol at altitude: Wine and mead in Colorado
Colorado is a state with an abundance of recreational activities, mountains, snow and … wine? Despite unforeseen snowstorms, tornado-like wind and temperatures varying from below zero to off the thermometer, Colorado hosts a bounty of sheltered microclimates and ...
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...
Out of this world
When you order at El Fogon in Longmont, you’re supposed to look up at the old Spanish-only menu with pictures and relay your choice to the cashier. But in practice it’s hard not to look at the giant rotisserie of bright red meat behind the counter and point and say...
Try this week: Pepper the Noshery, and more
Wild Alaska Salmon Tartare
Pepper the Noshery, 1043 Pearl St., Boulder, peppernoshery.com
Bradford Heap and the folks behind Salt recently transitioned their next-door seafood restaurant into...
$100K raised for Sophie’s Neighborhood
In March, Blackbelly and Santo Owner/Chef Hosea Rosenberg and his wife, Lauren, found out their 3-year-old daughter, Sophie, had a rare degenerative disorder, multicentric...
Sausage city
Chorizo. Andouille. Merguez. Kielbasa. Chipolata. Bangers. Boudin. They’re all made here, along with hot Italian, Polish, German and breakfast links
For a city so closely...
Snap judgment
At first glance, Casa Alvarez might as well be decorated exclusively in red flags. It occupies the back corner location of a 30th Street strip mall and has an interior that looks like every Mexican restaurant in every town, with light pastel coloring and tile, overly...
Bru is unoccupied and unexpected
Crunch, sweet and spice meld together in the $5 chicken biscuit at BRU handbuilt ales & eats. The fluffy base soaks in the juice and traps the flakes from the expertly fried chicken. A combination of honey and hot sauce results in a cartoon-like mushroom cloud of ...
