Cuisine
Trimming the fat on fat
With the salad days of summer behind us and dark, cold days approaching, fat is in season. The holidays, and the accompanying onslaught of rich feasts, present a timely opportunity to think about fat, and there is much to consider these days. I used to assume that we...
Why not Niwot?
Like a freight train running downhill, the Colorado craft beer scene keeps gaining momentum. And as long as beer lovers continue chugging, our state will keep churning out new places for locals to savor their quaff. It’s time to say hello to one of your newest ...
Stargazing
When Michelin Guide inspectors come to judge a restaurant, they’re looking for five things — quality of products, mastery of flavor and cooking techniques,...
Try this week: Bluff Street’s Memphis fried chicken, and more
Memphis Fried Chicken Sandwich
Bluff Street Bar & Billiards, 2690 28th St., Suite E, Boulder, bluffstreetbar.com
Sometimes you walk into a bar to shoot pool, watch...
Board silly
There is not much better in the culinary world than a well-assembled charcuterie board. It is as ideal for entertaining as it is for sampling local fare in a new city, particularly abroad. It can be a creative snack or a full meal depending on the design. More than ...
Try this week: Cowboy burger, hopped apple cider and more
Cowboy BurgerEureka! 1048 Pearl St., Boulder, eurekarestaurantgroup.com
Eureka! is an infectiously fun spot in downtown Boulder, but what keeps the place packed, in addition to...
The next few weeks will be critical for the restaurant industry
A federal jobs report released last month revealed that restaurants, for the seventh month in a row, lead all other sectors in job loss. It’s...
Investing in good food
You can’t talk to a Boulder County farmer for more than five minutes without ending up talking about soil. There’s a reason for that:...
Boulder High grads start quesadilla food cart
Youth is not wasted on Ben King and Miguel Bencomo. The two friends and Boulder High grads are taking advantage of the relative freedom...
The booze boom in entertainment
Craft brewing has been around for 500 years. In the past decade, though, it’s taken off — especially in the United States. The appeal is obvious. Smaller batch sizes and creative recipes lend the craft brew flavors (and identities) that Budweiser can’t match. ...
‘Babette,’ Bourdain, baked goods toasted at Boulder’s Food Film Fest
The first time I saw Babette’s Feast, I left the theater ravenously famished, emotionally drained and spiritually moved.
One of the Danish film’s key characters,...
Mr. Sake knows a thing or two about spicy tuna
You’ve heard it here before and you’re about to hear it again: Go to your nearest strip mall and check out the restaurants. Ten...


















