Chimichurri Steak Bowl
McDevitt Taco Supply, 4800 Baseline Road, Unit C-110, Boulder, mcdevitttacosupply.com
McDevitt Taco Supply serves a menu of inventive tacos, from slow-roasted pork to Chicago Italian beef to kale salad. Also worth a trip to its South Boulder outpost are the margaritas and classic cocktails like the paloma and daiquiri. But what captivated us on a recent visit was McDevitt’s chimichurri steak bowl. It starts with stuffing-like organic brown quinoa, which is topped with thinly shredded kale, corn, black beans, bell peppers, onions and cilantro. The steak is diced, close to cheesesteak consistency, and the bright chimichurri on top pops with herbs, vinegar and citrus. $13.
Pizza Romano
Bacco Trattoria & Mozzarella Bar, 1200 Yarmouth Ave., Boulder, baccoboulder.com
The pizzaiolos at Bacco know how to make a thin-crust, wood-fired pie. The restaurant’s pizzas are simple, well-executed and with fresh, well-selected toppings. Take the Romano — creamy mozzarella is layered atop a cracker-thin crust. The pie is topped with prosciutto di Parma, arugula and extra virgin olive oil. The arugula brings pepper and herb, the prosciutto umami, fat and salt, and the olive oil electrifies the flavors in each element, especially the crust. $15.
Jewish Apple Cake
Breadworks Bakery & Cafe, 2644 Broadway, Boulder, 303-444-5667
When you get a slice of the Jewish apple cake at Breadworks, you won’t think you’ll be able to finish the softball-sized piece. But then you will, because it’s impossible to not keep forking at it while you work or sip a hot beverage or chat with a friend. Its a bundt cake with a crispy, flavorful crust and a moderately dense crumb, where thin apple slices appear as you navigate through the cake. It’s made with vegetable oil instead of butter, which makes it abundantly moist. $4.
Sweater Party
Avery Brewing Co., 4910 Nautilus Court, Boulder, averybrewing.com
Check out Avery’s lineup of seasonal brews — the Old Jubiliation old ale and Fall Day IPA are worth a pint. But the Sweater Party winter ale warmed our hearts on a recent visit to the Gunbarrel outpost and inspired us to take home a six-pack before the recent weather hit. It’s a malt-forward brew (made with chocolate, 2-row, black, Bonlander Munich and Gambrinus Honey malts) with mulling spices like cinnamon, orange peel, allspice, cloves and ginger tastefully added in. Prices vary.
