Restaurant Reviews

Nowadays, many big-city, high-end residential developers strive to install an on-premises destination restaurant as an inducement for buyers. Case in point is San Francisco’s Millennium Tower, a pricey residential high-rise that features the RN74 eatery, operated by ...

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I used to mess with my friend Andrew by feeding him false reports that a popular burger and milkshake chain had set up shop in Colorado. As it turns out, that chain now does have a Denver-area outpost, but it’s far enough away to require advanced planning, and who ...

As prosaic as it is, the humble sandwich can possess comforting — if not tranquilizing — qualities. Consider the Peacemaker, a New Orleans specialty consisting of a baguette stuffed with fried oysters. Husbands in the region would give these to their spouses as a way...

I cringe when the third course arrives at Gold Hill Inn. I cringe because I realize there’s no way to describe this unique experience without feeling gross and unqualified...

Temperature matters. It says so on the wall of Reelfish, a new seafood joint in Lafayette that specializes in fish and chips. I agree...

Curry-N-Kebob has to be one of Boulder’s most beloved hidden gems. It’s hidden because it’s scrunched between a Papa John’s and a Quizno’s, and...

"Do you use Fox’s U-Bet syrup in your egg creams?” I asked, in the manner of a character in a spy movie probing the bona fides of a new but unproven contact...

We’re taught in early language arts classes to write what we know. But in writing about food, the adage creates a paradox: When a...

The coleslaw was good. No, the coleslaw was great. The cabbage was crispy and fresh, lathered in sweet, creamy dressing that tasted like watermelon. They’d added some juice or vinegar into the coleslaw, and it was refreshing in the unseasonable warmth we’ve been ...

Boulder’s sunshine is legendary. Which makes its cloudy days hit that much harder. And when they do, Boulder’s wide variety of salads and smoothies just won’t cut it. Grey skies and plunging barometers demand comfort food...

Regardless of whether you’re on Team Offal, Team Slow Food or Team Molecular Gastronomy, a consistent theme in modern culinary thought is the idea of rejecting an industrialized food system, either to maximize the variety of experience, source effectively, or have an...