<![CDATA[Boulder - Weekly - Restaurant Review]]> <![CDATA[Julia’s proves vegan can taste good]]> While I am admittedly a carnivore, I’ve observed there are two main paths that vegan restaurants can follow.]]> <![CDATA[Real ramen rocks at Bento Zanmai]]> 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 version as fresh-squeezed orange juice does to Tang.]]> <![CDATA[A homey brunch at Colterra]]> 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 excursion to Niwot’s Colterra.]]> <![CDATA[Better than ever]]> We first covered Georgia boys BBQ when they opened in Longmont back in 2011. In two stories over two weeks, Boulder Weekly profiled the two unemployed friends who had recently moved in from Georgia, Matt Alexander and Nick Reckinger, and built a side project of slinging smoked meat in paper bags into one of the most popular barbecue joints in the state seemingly overnight. So I wasn’t going to Georgia boys to highlight the hidden gem. I was going because I got tired of hearing how good it was and, well, seeing is believing.]]> <![CDATA[A taste of the East Coast]]> For many cities, pizza is a wellspring of civic pride. New York touts its thin crust pie, which some say receives a flavor boost from the mineral kick of the Big Apple's famed tap water.]]> <![CDATA[Le Peep's: Something for everyone]]> A few years back, I went to a Le Peep’s location in Englewood and had a singularly horrible breakfast, which ran counter to my experience at the Boulder location. I eventually learned the reason for the disparity in quality. The Boulder venue operates independently from the chain locations (although there is some relationship to the Longmont venue), except perhaps for some long-ago deals involving naming rights too arcane even for the Obscurity Corner.]]> <![CDATA[A good representation]]> There is a lot to like about Brooklyn Deli in Longmont. It imports many of its ingredients from New York or thereabouts. It accurately offers many of the classic sandwiches you’d find in a New York deli. It has a welcoming, East Coast sense of hospitality.]]> <![CDATA[Getting dizzy on Boulder’s newest donuts]]> I fed Mara donuts until she wept. Well, not really, although we certainly did a fine job of indulging ourselves at Dizzy’s Donuts, Boulder’s newest venue serving fresh takes on old-school baked goods.]]> <![CDATA[Latin health food]]> Most dishes here are South American, with a particular focus on Venezuela and Colombia. Arepa, a cornmeal cake stuffed with a variety of fillings, is a signature offering here. There's also bean and rice bowls served with salsa and smooth Venezuelan guacamole, as well as fried yucca root appetizers.]]> <![CDATA[Going off campus]]> The location seems a bit out there, but Off Campus Cafe was there when we needed it. It was breakfast time on a recent Saturday morning. In Boulder, Lucky’s Café was four parties deep on the clipboard; Walnut Café was so flooded we got back in the car as soon as we got out; and the Village Coffee Shop had a line so long we just scoffed and drove right past it.]]> <![CDATA[Parking your butt]]> The Mexican street corn on the appetizer menu is worth a trip to Verde all by itself.]]> <![CDATA[A Niwot breakfast without pretense]]> Many hold the Niwot Market’s Friday evening summer dinners in high esteem. However, it’s also worth noting that this hospitable family-run grocery also dishes out reasonably priced breakfasts and lunches throughout the week.]]> <![CDATA[Brunch without the wait]]> Aji is blessedly free of a line around 10:30 a.m. on a Saturday, likely because Latin restaurants aren’t commonly thought of for brunch opportunities, especially when surrounded by more breakfast-centric bistros and diners.]]> <![CDATA[Simply satisfying]]> Perhaps nowhere else in Boulder County is food tied to a place as much as Tibet’s Restaurant & Bar in Louisville is to the country and perspective of its namesake. The interior is designed with care and intention. The owners Mark Herman, and Kami and Pasang Sherpa, the latter two of whom are from Nepal, have carefully placed artifacts throughout the restaurant to effect calm and pleasure. “Each decoration,” the owners write, “serves as a reminder of Buddhist philosophy. … Tibet’s has been decorated with strategically placed items to create the best energy for the space.”]]> <![CDATA[A special place]]> It’s prime rib night at the tavern. There’s a happy murmur in the dining room, likely because it’s the kind of place where you can get a fat prime rib and baked potato for ten bucks on a Monday night. The prime rib special is about community. I have driven into the night on some interstate countless times, headed for some easy weekend retreat, and popped into an Al’s or a Roadside or a Moonlight, finding a cheerful community, switching booths, chatting up neighbors and laughing at playful waitress sass.]]> <![CDATA[Eating local]]> When you travel, one of the first things you tell folks about your trip is how the food was. It’s just a simple way to engage your conversation partners in a talk about your trip, which we care about but don’t really want to hear about, and give them something to latch onto.]]> <![CDATA[Out there]]> There is no better conversation about stuffed mountain lions than the conversation about stuffed mountain lions you have at Vern’s. If you’re headed north, it might be your first of many dining conversations about taxidermy; if you’re headed back to Boulder County, it might just be your last for a while.]]> <![CDATA[Hiding in plain sight]]> Whether you like it or not, there is a perception outside of Colorado that steakhouses abound in this state. The assumption is that cattle farms abound out here, and that meat from top Angus and Kobe beef farms throughout the West is shipped to a bevy of hungry consumers at any number of steakhouses along the Front Range.]]> <![CDATA[Authentic import]]> Chez Thuy rewards the brave. The menu is large and varied, representing Vietnamese cuisine that blends French, Chinese, Thai and Indonesian elements. There are myriad noodle dishes, many familiar. There are appetizers, soups, meats and curries that are no doubt delicious, but that are available at about the same quality just about everywhere.]]> <![CDATA[Getting lucky in north Boulder]]> Sometimes hunger can sneak up on you like a pouncing cat or a stealthy ninja, and this is precisely the dilemma colleague Carin found herself in one fair weekday morning.]]>