In no particular order of life-enhancing delight:
The Kale Salad at Oak at Fourteenth. This is like no salad you’ve ever had. Ribbons of kale, slivers of red apple, togarashi, candied nuts. The lightest dressing and not overdressed, as sadly many salads are. An absolute must eat.
The Sabroso sandwich at Spuntino. Roasted sweet potatoes [on a sandwich! yes!] on housemade focaccia, with Haystack Mountain goat cheese, carmelized onions and organic sprouts [opted out on these]. It’s like no other sandwich you’ve ever had, but somehow familar and comforting too.
The S’more at The Bitter Bar in Boulder. Cinnamon sugar graham crackers with a toasted brown vanilla bean marshmallow and an oversized square of Agostoni chocolate from the Italian chocolatier. A s’more by its very nature is delicious, even with the cheapest ingredients you can find. But made with these high-quality ingredients, it gets taken to a level of s’more happiness you must experience.
The soup dumplings at ChoLon in Denver. A favorite soup of ours – French onion – miraculously and skillfully enclosed in a dumpling. What? I placed this morsel of delight into my mouth and the soft, but substantial outer texture gave way to a small river of soup. I’ve never had anything like it and the flavor combined with the packaging, is such a joy to eat.
The Rice Bowl on the lunch menu at TAG Raw Bar. A glorious layer of black sesame seed studded, cooked right rice [white or brown], topped with avocado, edamame, pea shoots, cucumber, string beans and protein [chicken or 3 kinds of fish, including ahi] with sweet and savory truffled soy.
Cavolini di Bruxelles at Panzano. Fried Brussels sprouts with apple cider reduction [making it more of a syrup than a vinegar], pistachios, rosemary salt and sliced green apple. Who knew Brussels sprouts could be so exciting and delicious?
The Mexican Chocolate Pancakes on the brunch menu [Sundays only] at Comida Cantina. Made with Oaxacan chocolate, topped with slivered almonds and chocolate pieces with a side of cinnamon chile butter and maple syrup – this dish alone is worth a Sunday drive to Longmont.
The chocolate truffle cake from all-natural, Indulge Bakery in Lafayette. Words cannot describe…
Jill’s at the St. Julien’s Bistro Tots
You’ve never had a tot like this. Lightly Crunchy outside, Pillowy-Soft inside + Truffle aioli = Amazement.
Chuao Chocolate (pronounced chew-WOW)
Especially the Spicy Maya chocolate bar. Chew WOW is right.
The caramel-ganache tart at SALT in Boulder. Sprinkled with flaky sea salt, this makes all the difference and a lot of sense at a place named SALT.
The black truffle sea salt, fine Himalayan sea salt, black garlic and dried Geranium flowers from Savory Spice Shop in Boulder. We especially like mixing the black truffle sea salt into butter to use on pasta or toasted bread.
Early Bird Granola from Brooklyn. The best granola we’ve ever had. Hands-down.
The bouillabaisse at Brasserie Ten Ten in Boulder. In a word, yum.
The Black Muscat dessert wine – in a can! – from Infinite Monkey Theorem. A cool urban winery in Denver.
Anything at Fruition in Denver.
The 55% cocoa dark chocolate bar from Chocolove. It’s a reverie.