<![CDATA[Boulder - Weekly - Restaurant Review]]> <![CDATA[Rib House still satisfies in its new digs]]> Tracy, the genial owner who cites Kansas City style ’cue as a significant influence, walked companion Keith and I through the menu, interspersing nostalgic tales of dining at K.C.’s Arthur Bryant’s.]]> <![CDATA[Revisiting a revamped classic]]> In some ways the Chautauqua Dining Hall might be to Boulderites what the Statue of Liberty might be to New Yorkers. Sure, you know it’s there, but you may not venture out there that much unless you have out-of-town visitors or are obligated to attend a special event.]]> <![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[SALT’s chocolate tart: a recipe for forgiveness]]> Over my three visits to SALT, the service has been somewhat erratic. But what SALT lacks in consistent courtesy they make up for with desserts that will make you forget your woes, much less any minor offense received at the door.]]> <![CDATA[Why do they even give you chopsticks?]]> 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.]]> <![CDATA[Pizza in the backcountry]]> Spun off from its namesake Nederland predecessor, Boulder’s recently opened Backcountry Pizza and Taphouse ably occupies the gap between chain restaurants and artisan pizzerias. It retains much of the unpretentious charm of its mountain parent, which is an endearingly comfortable spot to visit after hitting the slopes at Eldora. To its credit, Backcountry also exudes enough culinary variety to pique the interest of the foodie set — and offering a selection of more than 50 beers probably doesn’t hurt either.]]> <![CDATA[Bite-sized]]> Though downtown Boulder has its share of classy joints, when discerning Boulderites are looking for somewhere to wear their dress North Face jacket, or that little black dress that perfectly matches their nice Chacos, they head downtown to The Bitter Bar — this year’s Best of Boulder winner for “Best Bar” — and soak up the swank.]]> <![CDATA[Wokking the wok]]> 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..]]> <![CDATA[Not your typical grocery store sushi]]> The reasonably priced menu here features sushi, traditional donburi rice bowls, curries and a handful of fish and meat entrees. The latter category includes two types of grilled mackerel and Korean barbecue beef. Much to my dismay, this eatery was out of one of my all-time favorite fish dishes, miso black cod.]]> <![CDATA[Boiling point]]> 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.]]> <![CDATA[Best of the rest]]> 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.]]> <![CDATA[Moby taco]]> 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.]]> <![CDATA[Moving on up]]> 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.”]]> <![CDATA[Following the recipe]]> 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.]]> <![CDATA[Fettuccine a la ESPN]]> 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.]]> <![CDATA[Farm to fast food]]> 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’.]]> <![CDATA[Affordable excellence]]> 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.]]> <![CDATA[If it ain’t broke]]> 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.]]> <![CDATA[Roadside romance]]> 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.]]> <![CDATA[Baked on a budget]]> 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.]]>