Cuisine

An unexpected loaf

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As I turned on Jay Road from 28th Street, I spied the small sign advertising the Diaz Farm and “artisan bread.” It seemed like...

Know your brew: Lambic

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Few brewing nations hold a special place in brewers’ and drinker’s hearts quite like Belgium. From sour Flemish ales to high-octane Trappist brews, Belgium...

Try this week: Red flannel hash, iced horchata latte, and more

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Red Flannel Hash Jelly (Capitol Hill), 600 E. 13th Ave., Denver, eatmorejelly.com There’s a reason Jelly got its name — the homemade jelly is served atop...

Empty aprons

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Boulder is experiencing a dire shortage of cooks and other restaurant workers. Ask any chef or restaurant owner in town about their biggest challenges...

Three’s a pair?

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Gelato, cigars and peaches. What do those three things have in common? Boulder County, as it turns out. In the next two weekends, three food...

Efficient drinking

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In the State of Craft Beer, there is no shortage of beer festivals. And for good reasons: not only do the featured breweries get...

‘You just can’t do mashed potatoes all the time’

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It makes sense that Matt Collier runs Seeds Library Cafe. Seeds sources produce and meat only from the state of Colorado, and mostly from...

An appetite for noise

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If you search online sources for Boulder/Denver restaurants, you’ll find eateries labeled as “paleo-friendly,” “kid-friendly, “vegetarian-friendly,” “dog-friendly,” “Earth-friendly” and the ever-popular “beer-friendly.” No matter...

Try this week: Superfood bowl, breakfast burrito, and more

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The Superfood Bowl Vitality Bowls, 2525 Arapahoe Ave., Boulder, vitalitybowls.com This healthnut hotspot only opened a few weeks ago, but, if we’re being honest, we’ve already visited...

Tour de brew: Redgarden Restaurant and Brewery

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The Colorado Brewers Guild likes to call us “The State of Craft Beer,” and they’re not far off. According to the Brewers Association —...

Out of the oil field, into the smoker

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Thank goodness for the oil fields. That’s not a sentence you’re likely to ever read again in Boulder Weekly. But I mean it. For if...

In crust we trust

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I love a pretty pie, but as a pie judge for the past 30-plus years, I’ve learned that many pies hide their craveable flavors...