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Thursday, October 23,2014

Why do they even give you chopsticks?

Motomaki makes sushi for the burrito crowd

By Josh Gross
The rapid-service sushi joint offers 12 different rolls, or the choice to design your own. All are available as bowls, but are intended to be served as burrito-sized hand rolls, wrapped in foil and halved. It’s the perfect example of what Steve Jobs meant when he said the job of entrepreneurs was to provide what consumers didn’t yet know they wanted.
Thursday, October 16,2014

Parking your butt

Staying in one place serves Verde well

By Josh Gross
The Mexican street corn on the appetizer menu is worth a trip to Verde all by itself.
Thursday, October 9,2014

Baked on a budget

Michael’s Bavarian Bakery delivers the sweets on the cheap

By Josh Gross
The bratwurst special ($9.95) this reporter ordered had a strong, smoky flavor and a pleasantly firm texture for a brat. My server said that the sausages are currently made by friends of the owner, but that it is their ultimate goal to make them in-house.
Thursday, October 2,2014

Roadside romance

Marco’s Hot Dogs channels the feel of LA street food

By Josh Gross
When I went to school in Los Angeles, nearly a third of my meals were eaten at Cactus Taqueria, a tiny orange shack outside my apartment near Vine and Melrose. It had enough exhaust from passing traffic to function as a smokehouse, no shade, no seating, no bathroom, no ambiance and little else amenity-wise.
Thursday, September 25,2014

If it ain’t broke

Turley’s Kitchen tweaks American food instead of fixing it

By Josh Gross
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.
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.