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Thursday, September 18,2014

The water’s fine

May Wah Restaurant and the art of simple Asian

By Josh Gross
One thing every diner needs in their toolkit is good, simple Asian food. Not simple in the sense that it’s of poor quality, but simple in the sense that it isn’t decorated to death, to the point of terminal tackiness. Just something approachably tasteful, and tasty.
Thursday, September 11,2014

Affordable excellence

Project Pie won’t nickel and dime you

By Josh Gross
My pizza artist rolled and brushed the dough, slapped my dream team on top and threw it in the oven to bake. The final product ended up with roasted Brussels sprouts, prosciutto, mushrooms, caramelized onions, peppers and red sauce on top of the fresh-baked and tasty thin-style crust.
Thursday, September 4,2014

Farm to fast food

MAD Greens is all about the quickies, what, the quickies, what

By Josh Gross
The Colorado chain has been slinging spinach since 2004, steadily growing from a single saladteria in Denver to a dozen locations statewide, with company owners saying they are looking to open as many as 50 more outlets in the next five years. MAD Greens may not be winning friends by The Simpsons’.
Thursday, August 28,2014

Wokking the wok

Wok Eat and the joys of anti-mall-foodcourt cooking

By Josh Gross
It’s kind of an uphill battle for Wok Eat. It’s located across the street from a similar restaurant (the slightly cheaper Boulder favorite Zoe Ma Ma), and has a touch of the sterile look of a generic chain, despite it being the eatery’s only location..
Thursday, August 21,2014

Fettuccine a la ESPN

The curious case of Carelli’s confusing plasma screens

By Josh Gross
It was a line of thought that was hard to ignore at Carelli’s, a generally pleasant sit-down on the corner of 30th and Baseline in Boulder, where the ambiance included a jazz band playing in the corner, soft lights rotating colors above the bar and a faceful of the Little League World Series making error after error after error.
Thursday, August 14,2014

Following the recipe

Vina Pho & Grill is certainly Vietnamese food

By Josh Gross
The menu is as standard as the exterior architecture: pho and noodle bowls served with lime chili fish sauce (nuac cham). Par for the course, there are a wide variety of phos to choose from, the biggest differences between them being the cuts of meat.
Thursday, August 7,2014

Moving on up

La Choza takes it inside

By Josh Gross
La Choza took up its new brick and mortar digs in one of the vacant slots in the shopping center its parking lot served on Aug. 2, and if the line out the door and the 45-minute wait for a quartet of tacos de pastor was any clue, it’s a move Boulder is, ahem, “hungry for.”
Thursday, July 31,2014

Moby taco

Searching for tortilla-shod greatness at CyclHOPS Bike CANtina

By Josh Gross
While CyclHOPS vending tacos and bikes from one shop fronted with bike tools to aid commuters is an idea that deserves some sort of Nobel Prize, it also seemed slightly ironic that the location was on the sort of semi-rural drag strip of a street cyclists tend to avoid for fear of losing one of their three dimensions.
Thursday, July 24,2014

Best of the rest

Blooming Beets makes Paleo about what you can eat instead of what you can’t 

By Josh Gross
Blooming Beets is lifestyle eating if anything, no different in principle than the hip pizza joint or the restaurant that serves the same chow for twice the price as the corner diner just by adding a white table cloth.
Thursday, July 17,2014

Boiling point

Afternoon tea at The Huckleberry is a nice way to simmer down

By Josh Gross
Just one thing I want to know: how come I have to be Mr. Pink?” my co-worker Caitlin Rockett asked on our way to The Huckleberry in old town Louisville. But we weren’t headed there to pull a Reservoir Dogs; we were going to have a tea party.
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