Cuisine

Facelift

Where is downtown’s dining scene heading?

By Hudson Lindenberger

The place downtown Boulderīs changes are perhaps most evident to the average person is downtown restaurants.

Cuisine

Second course

The Flatirons Food Film Festival returns for a sophomore year

By Michael J. Casey

Back for a second year, and sporting a new name, Flatirons Food Film Festival looks to expand the palate even more. Once again, five movies will be screened (Craft, Trattoria, Seeds of Time, Growing Cities, El Somni).

Cuisine

Chef Che

An artisanal army of food revolutionaries invades Boulder

By Josh Gross

“Food actually leads culture,” said Brito. “What happens with food affects every element with life. The clothes we wear. The houses we build. The things we fill those houses with. The things we use to clean those houses. How we move around in life. Food really does mean more than food.”

Cuisine

Defining local

Can one catchall word capture the meaning of the local food movement for grocers and consumers?

By Heather Ridge

According to the New Oxford American Dictionary (which actually selected the word “locavore” as its 2007 word of the year), local food is that which is sold and consumed within a 100-mile radius from where it was grown. But ask 10 people what they consider to be “local food,” and you’ll probably get 10 different answers.

Cuisine

Park it right here

Food truck pod moves measurably closer toward becoming a reality

By Josh Gross

He pulled Grant aside on the trip and pitched him on starting a similar food park in Boulder. Grant, who had been working in app development for the last several years saw the potential and came on board, bringing his business partner, Justin Riley, on as well.

Cuisine

Eat a plant and spare a tree

New study warns that our diet could push planet to the brink

By Alex Kirby

Healthier diets — defined as meaning lower meat and dairy consumption — and reduced food waste are among the solutions needed to ensure food security and avoid dangerous climate change, the study says..

Cuisine

Browned greens

Latinovating Food Fiesta to highlight how Latino food can make environmental change

By Josh Gross

As a nurse, Americas Latino Eco-Festival volunteer Tanja Johnson worked all over the world. She says that everywhere she went, she saw that food was a core part of what made and drove the culture. She says she learned that “food is where we gather, food is community and food is collaboration.

Cuisine

Does red or white go with turmeric?

Workshop aims to pair wine and spices

By Josh Gross

Blake and Tracy Eliasson have been running their winemaking business, Settembre Cellars, for seven years now in Boulder. But it was just in May of this year that they opened up the tasting room. Once they did, they had to figure out what to do with it. And what they decided to do this week, was try to send people elsewhere, to Savory Spice Shop.

Cuisine

Warming something up

How climate change is altering your dinner

By Lorena Galliot

The world’s population is projected to top 9 billion by 2050, a 28 percent leap that will greatly increase the demand for food just as climate change is altering rainfall patterns and causing more frequent and widespread droughts.

Cuisine

Meals on wheels

New food truck helps Boulder Valley School District take healthy lunch options on the road

By Heather Ridge

In their continuing efforts to up the ante on re-envisioning school lunch, the district has recently acquired a new mobile food truck that will be making the circuit across all of the district’s high schools to provide even more options for the noontime meal.

Restaurant Review

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.

Restaurant Review

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.

Restaurant Review

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.

Restaurant Review

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.

Restaurant Review

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.

Restaurant Review

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.

Restaurant Review

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’.

Restaurant Review

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..

Restaurant Review

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.

Restaurant Review

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.

TidBites

Tidbites | Week of Oct. 16, 2014

By Josh Gross

Red Bull owes you a Red Bull, McDonalds hires a mythbuster and Motomaki opens.

TidBites

Tidbites | Week of October 9, 2014

The chain has 15 locations across the U.S., mostly in metro foodie centers, and focuses on making meals that are both healthy and delicious. Nothing on the menu clocks in at more than 600 calories and there are plenty of vegan, vegetarian and gluten-free items.

TidBites

Tidbites | Week of Oct, 2. 2014

Professional archaeologist Dr. Rebecca Schwendler was introduced to the beverage 10 years ago and has been mastering its preparation and discovering new variations ever since.

TidBites

Tidbites | Week of Sept. 25, 2014

“Guests will start the evening being guided into the dark by the blind wait staff with wine and dark chocolate followed by a delicious vegetarian sensory tasting,” says a press release. “The ultimate goal of The Blind Cafe is for guests to walk away from the event having changed the way they view themselves.

TidBites

Tidbites | Week of Sept. 18, 2014

Founded in San Francisco, Instacart has since expanded to 15 cities and relies on crowdsourcing for its labor, allowing independent “personal shoppers” to shop for and deliver groceries with their own personal transportation.

TidBites

Tidbites | Week of Sept 11, 2014

Cured searched Colorado far and wide to create a sandwich they call the “PLT,” made of 100 percent homegrown ingredients — Tender Belly Ham in a house made Porchetta, Cure Farm Egg Aioli, Avalanche Cheese Company’s Cabra Blanca Cheese, BonaVida Growers’ Tomatoes, and Oxford Gardens Summer Lettuce mix.

TidBites

Tidbites | Week of Sept. 4, 2014

The epidemic has shut down markets, limited trade and made game-animals suspect. Farmers are in many cases prohibited from farming due to government bans on public gatherings as part of control measures, and getting in aid has also become more difficult.

TidBites

Tidbites | Week of August 28, 2014

By Josh Gross

According to a press release (and the giant signs in its windows), Lyfe Kitchen is “a restaurant whose focus is on dishes that are 600 calories or less and which uses local, natural and organic products.” Low-calorie and organic? In Boulder? Inconceivable!.

TidBites

Tidbites | Week of August 21, 2014

By Caitlin Rockett

Kegs will be tapped at noon with 12-ounce pours selling for $5.25 and growlers going for $14. And as if this wasn’t enough fun, there’s a food pairing contest — attendees may bring a homemade dish to pair with the Jalapeno Cream Ale. Bartenders must receive dishes by 5 p.

TidBites

Tidbites

By Josh Gross

The historic Boulder hotel has spent the better part of the last year redoing this and that, working to bring out the period craftsmanship and vibe, and this week saw the opening of Spruce, an inhotel restaurant that replaced Q’s, the space’s former occupant.

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