Restaurant Reviews
If it ain’t broke
In many ways, Boulder’s restaurant culture, with its focus on local, organic and high-quality ingredients and preparation, serves as a model for what the rest of the country could be doing to help Americans eat better. But a significant barrier to that end is that ...
Barbecue-topia at KT’s Hickory Pit
Most places, barbecue is unabashedly redneck, just red meat doused in sugar-water and cooked in a manner that actively contributes to climate change. Vegetables are about as popular in this process as Stalin...
Louisville’s Bob’s generous on portions, easy on pocketbook
Nowadays, you can stop in at a national sandwich chain and choke down the exact same Italian sub whether you're outside Denver or Duluth. Consistent with this alarming trend, the local sandwich shop in Boulder County is increasingly rare especially those that offer ...
At your service
When we go out for a dining experience, there are expectations, many of which we can’t even articulate, but know viscerally when they’re not met. That’s why as a food writer, I spend so much time writing about a restaurant’s environment and atmosphere. The food is ...
Vegan food for meat eaters
Meeting up with old friends Michael and Allison, a dining dilemma posed itself. Michael describes himself as the antithesis of a vegan, while Allison is a self-proclaimed picky eater straddling the line between vegetarianism and full-tilt veganism. While there’s more...
Making culinary connections
The Culinary Connectors concept is simple — up to 10 diners pay $99 to tour three restaurants in an afternoon, with each stop lasting approximately one hour. Each visit affords an opportunity to sample menu and wine highlights, as well as converse with chefs. But...
