Cuisine

The perfect holiday spice

By Yvona Fast

Zingiber officinale initially came to us from the Far East — southern China and Malaysia. There, the root is used chiefly in savory dishes. It spread westward across Asia to Egypt and entered Europe through Greece. Both Egyptians and Greeks baked a type of gingerbread for ceremonial purposes.

Cuisine

Trimming the fat on fat

Everything you thought you knew about fat is wrong

By Ari LeVaux

With the salad days of summer behind us and dark, cold days approaching, fat is in season. The holidays, and the accompanying onslaught of rich feasts, present a timely opportunity to think about fat, and there is much to consider these days.

Cuisine

Eat your greens

Serving up sustainability in restaurants actually saves money

By Matthew Schniper

At New York’s Otto pizzeria, he’s added meatless Mondays and incorporated lessresource-intensive vegan and vegetarian items into the menu; he’s nixed bottled water service in favor of a house system and reusable glass bottles; food delivery is done...

Cuisine

Brewing battle

Grocery stores want voters to let them sell full-strength beer and wine, but is that really a good idea?

By Hudson Lindenberger

Major grocery chains say Colorado is outdated when it comes to alcohol sales. Its laws have existed since the repeal of the Volstead Act in 1933, and only issuing one liquor license per company for full-strength alcohol sales is out of step with today’s modern marketplace.

Cuisine

Brewing battle

Grocery stores want voters to let them sell full-strength beer and wine, but is that really a good idea?

By Hudson Lindenberger

There is a fight brewing that could become one of the biggest ballot issues in 2016. After failing five times to get legislative approval for sales of full-strength beer and wine in the last

Cuisine

Mussels don't stick around in acidic ocean water

By Miguel Llanos, The Daily Climate

Her job: testing how mussels in this idyllic bay, home to the nation’s largest harvester of mussels, are affected by changing ocean conditions, especially warmer and more acidic waters. It’s a question critical to the future of mussel farmers in the region.

Cuisine

It’s a global issue. Among major shellfish producers, New Zealand is creating an acidification monitoring network while resear

The lab finding is “part of a growing body of evidence that ocean acidification alone and combined with other stressors will have effects beyond shell mineralization,” says Terrie Klinger, a University of Washington marine sciences professor studying the impacts of acidification.

Cuisine

‘Tis the season

Gain that warm winter weight at a discount with Boulder Restaurant Week

By Josh Gross

From Friday, Nov. 14 to Sunday, Nov. 22, more than 50 restaurants in Boulder County are offering specially-prepared and discounted prix fixe three-course menus.

Cuisine

Glean on me

Boulder Fruit Rescue brings in a bountiful harvest

By Heather Ridge

On every street there seems to be at least one tree laden with branches bowed down with ripening fruit. Sauces, cider, pies and cobblers — it’s been hard for homeowners to use them all and many, overwhelmed with the volume, simply haven’t been able to organize their harvest.

Cuisine

Defining ‘Local,’ Part 2

How many degrees away from Farmer Kevin did you source your bacon?

By Heather Ridge

For many growers, the term “local” varies by commodity. “The things we grow are heavy,” reminds Stephen Koontz, professor of Agriculture and Resource Economics at Colorado State University. While selling locally may ease some of the burden of transport, it’s not alway possible for some items.

Restaurant Review

How to mingle

Naked Lunch packs bold flavors into classic sandwiches

By Matt Cortina

The reuben was pleasant; nothing overbearing in it, nothing too quiet. The bread was undertoasted and it was short on rye, but it held up remarkably well given a healthy amount of cole slaw (which replaced the traditional sauerkraut) and Thousand Island dressing.

Restaurant Review

Top chefs

Blackbelly Market proves there is life after reality television

By Josh Gross

Blackbelly’s interior is tile, wood and piping, giving the decor a comfortable and solid feel, somewhere between a brightly lit corner shop and a neigh borhood pub. The kitchen is exposed, separated from the dining area only by a counter seating area similar to a diner.

Restaurant Review

The secret

Dagabi Cucina is basquetastic on the sly

By Josh Gross

Not because the food isn’t fantastic, but because while most Boulder restaurants are clustered in one of the city’s two walking neighborhoods, or in major-roadway stripmalls you could easily wander into, Dagabi Cucina is tucked away in the back spot...

Restaurant Review

The frontier

The North End at 4580 brings the taste of the urban core to the fringes

By Josh Gross

Boulder’s strict growth boundaries make heading north on Broadway a bit of a cliffdrop, with the city ending abruptly as the street y’s into U.S. 36. But nestled right up against the edge is a restaurant that would be as at home in the urban core as it is on the fringes: The North End at 4580.

Restaurant Review

McFoodies

The culinary conundrum of Lyfe Kitchen

By Josh Gross

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 intimate knowledge of what you are eating in order to better hack your metabolism.

Restaurant Review

Upstairs and upscale

Spruce does justice to the revamped Hotel Boulderado

By Josh Gross

The large bowl of caramelized brussels sprouts from the small plates menu ($7) is another standout dish, taking something decidedly unexciting on the surface and making it sing through thoughtful preparation and seasoning. Take note parents: this is how you make kids not just eat, but demand brussels sprouts.

Restaurant Review

In need of a warm up

Ella Fine Diner is a double-sweatered sword on a cold day

By Josh Gross

However, on that visit, Ella was only marginally less chilly than the great outdoors. Perhaps my dining companion and I were just seated in a drafty corner, or the heat was just down.

Restaurant Review

That place

Finally making it into Rincon Del Sol after months of driving by

By Josh Gross

Though the specific locale is different for everyone, we all have that place, the one you drive past nearly everywhere you go, thinking to yourself, “I should stop in some time,” but keep driving past for at least another six to eight months. You know where I’m talking about.

Restaurant Review

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.

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.

TidBites

Tidbites | Week of Dec. 18, 2014

Several prix fixe menus will be offered throughout Boulder on Christmas Eve. At Mateo, you can indulge in a three-course menu ($55) that starts with pickled beet and turnip salad, before a second course of panroasted Cornish hen served with confit broccoli and tomato marmalade with bacon lardons.

TidBites

Tidbites | Week of Dec. 11, 2014

By Josh Gross

Any food establishment with 20 or more locations will have to include calorie counts of its offerings on menus, including movie theater snack bars, grocery store delis and more. Even many alcoholic beverages will be covered, making the guidelines far stricter than most health advocates expected.

TidBites

Tidbites | Week of Dec. 4, 2014

“The evening will also highlight delicious dishes like a beet latke with parsnip sauerkraut paired with BRU’s Gabe & The Giant Peach sour mash golden ale or butternut brown toffee pudding with roasted squash and crme frache ice cream and paired with Wild Woods Butternut Brown Ale,” BRU wrote in a press release.

TidBites

TIDBITES

The restaurant took its time taking over the spot that used to house the North Boulder Cafe, staggering the opening with a big party on Halloween, featuring performances from hip hop acts Afroman and Nappy Roots, and then pulling things back before opening up all the way earlier in mid-November.

TidBites

Tidbites | Week of November 20, 2014

Between that and the fact that turkeys are hard to cook, more and more people are choosing to eat out for their Thanksgiving meals, allowing them to leave the cooking and preparation to the professionals so they can enjoy quality food and quality time with loved ones, instead of just checking in with the fam inbetween bastings.

TidBites

Tidbites | Week of Nov. 13, 2014

By Nadia Mishkin

Wine, burritos and library cafes; it's this week in local food news.

TidBites

Tidbites | Week of Nov. 6, 2014

The new restaurant will include a dining room for full-service lunch and dinner, a bar with a cocktail menu designed by award-winning mixologist Michael Cerretani, a full butcher shop for fine meats and an allday grab-and-go market for food on the go.

TidBites

Tidbites | Week of Oct. 30, 2014

The Council is considering a motion that will authorize the city manager to sign an agreement formalizing the existence of a regional group known as Making Local Foods Work. This foundation’s goal is to create an interconnected food network in the community to make eating locally convenient and affordable.

TidBites

Tidbites | Week of Oct. 23, 2014

The newest addition to the family offers the same famed pub menu and 21 beers on tap as the other Mountain Sun restaurants, including at least 16 of their own beers brewed right here in Boulder. The “World Famous” Mountain Sun Margaritas and seven wines are also ready for pouring.

TidBites

Tidbites | Week of Oct. 16, 2014

By Josh Gross

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

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