Cuisine
Beyond beer
Every week brings beer releases, anniversary parties and a festival or two, but there are ancillary aspects of beer that sometimes fall between the...
Know your brew: Nitro beers
You belly up to the bar and order a lager. The bartender nods, slides the glass up to the tap and tips the handle...
Will Boulder’s culinary diversity go as strip malls go?
Ras Kassa’s was the coolest culinary anomaly I’d ever encountered in my food writing life. It was an Ethiopian roadhouse set in a Twilight...
The butterfly sausage effect
Conventional wisdom says there are two things you never want to watch being made: sausages and laws. If you knew what went into creating...
Something for everyone
Avexing of diminutive slider size. A product of gender bias, culinary conundrum revolves around A&W’s sizing scheme for its hamburgers. It was easy enough to figure out the Baby Burger’s place in the pecking order, as it was the Mama Burger was larger, but it was ...
This is 40: Sierra Nevada Brewing Co.
It was 5 a.m. on November 15, 1980, when Ken Grossman flipped on the lights in his small converted warehouse in Chico, California. Before...
Make it stop
Saturday morning in Boulder. Your eyes are bloodshot. Your mouth tastes like the venue. When you try to stand up, it feels like food poisoning on a ship in bad weather. But you promised yourself you wouldn’t waste this Saturday, given last weekend’s take out-and-...
Tour de brew: Vine Street Pub & Brewery
When the good people at Mountain Sun Pub & Brewery opened their doors back in 1993, they had a different approach to the restaurant...
Rolling with noodles in Lafayette
The brief email arrived late on Saturday afternoon from old friend Daniel, who I hadn’t seen in years. It was a summons to Lafayette’s Udon Kaisha, which he deemed “the best!” Not one to turn down such an invitation, I soon found myself in a strip mall chockablock ...
Too fishy not to label?
The U.S. Food and Drug and Adminstration’s (FDA) recent approval of a genetically modified (GM) salmon was hailed as progress by proponents of GM food. It may be. But the reaction to the salmon’s approval, coupled with the fact that under current laws it won’t be ...
Try this week: Lamb and beef meatball sandwich @ Blackbelly Market
A meatball sub is only as good as the meatballs it’s made with. At Blackbelly — butchers and purveyors of artisan meats, among other...
