Restaurant Reviews

A homey brunch at Colterra

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It was one of those chilly, grayish Saturdays that was a harbinger of upcoming winter. Too cold to go out on the bike and not enough snow on the ground to enjoy wintry sports, so why not go out for a leisurely breakfast? In this spirit, friend Justin joined me on an ...

Frasca’s little brother shines

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A couple of years back, Fiat, Ferrari’s parent company, introduced a diminutive vehicle, the Abarth 695 Tributo Ferrari. Poised to couple compete with the Mini Cooper, this subcompact isn’t a Ferrari per se (auto enthusiasts can insert the Fiat joke of their choice ...

Everyone is happy

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Everyone is happy at The Post. On a Friday afternoon, three cooks are laughing behind the bakery counter. When I return a week later, three new cooks — or who knows — are laughing again...

An oldie but a goodie

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For folks that have been in Colorado awhile, Beau Jo’s Pizza is a familiar quantity where nostalgia is as much a part of the experience as its signature pizza. Many fondly recall chowing down on Beau Jo’s “mountain” pies at its Idaho Springs location on the way back ...

Close enough

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In so many ways Louisville is the opposite of New Orleans. I won’t enumerate them here, but think about it this weekend when you have some time. The point is that despite that difference, Louisville — with its growing restaurant scene and population of families of ...

Tossa Pizza strikes a balance

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For some odd reason, when I first heard of Boulder’s new eatery, Tossa Pizza, my mind swiftly visualized Luigi Risotto reciting this restaurant’s name in a comical Italian accent...

Experience it

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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...

Two Spoons gelato shop churns out soups, sandwiches in winter

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Quickly glancing into its window, it’s easy to dismiss Pearl Street’s Two Spoons as a mere gelato shop. But as the temperature drops, this self-proclaimed “smallbatch kitchen” shifts its focus from frozen treats to a more seasonally appropriate menu of warming soups ...

A platter by any other name…

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Having never eaten a Pu Pu platter on a boat or with a goat I thought it was high time I sampled this classic Chinese-American appetizer assortment. You see, when I went to Chinese restaurants with my folks, things like braised chicken feet were far more likely to ...

Real ramen rocks at Bento Zanmai

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Rmen gets a bad rap in the United States, especially since most of us are only familiar with the instant dime-a-pack variety, weighted down with a surplus of salt and MSG. This is too bad, as authentic ramen has about as much resemblance to the starving student ...

Parting shot: My favorite restaurants

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Editor’s note: This is Clay Fong’s last restaurant review for Boulder Weekly...

Julia’s proves vegan can taste good

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While I am admittedly a carnivore, I’ve observed there are two main paths that vegan restaurants can follow. On one hand, there are the eateries that use soy and other non-animal ingredients to create compelling stand-ins for such products as cheese, chicken and ...