Monthly Archives: February 2014

Boulder County is a Mecca for High Quality Dining

When Bobby Stuckey, a Master Sommelier, came to Boulder with colleague Chef Lachlan MacKinnon-Patterson, taking the risk to open Frasca Food & Wine in August of 2004, the entire fine dining environment changed here. Word quickly spread that Stuckey and MacKinnon-Patterson were alums of The French Laundry – a restaurant in the upper echelon of dining in the country, and the world. People naturally took interest. There was also a feeling of specialness that out of all the cities big and small around the country, the pair would choose Boulder. As businessmen, they also looked at Denver to house their fine, Fruilian concept, knowing though any new business – and especially a new restaurant – is a risk, they’d be taking a much bigger one in Boulder. This risk was mainly due to population, with Boulder being a town of 100,000, compared to Denver’s 550,000
[with a greater metro area population of almost 3 million].

[Boulder ever evolving]
Of the notable restaurants still open in Boulder County, in the late 60’s and 70’s, The Greenbriar Inn [1967] and The Flagstaff House [1971], were the fine dining options. The Boulder CORK joined next [1981], adding a new alternative in that decade, and Q’s in the iconic Hotel Boulderado [1993], in that one. Other restaurants came and went during that time, and in the time since, but with a focus on those still operating, these 4 opened in as many decades. In the 10 years between 2003, when L’Atelier opened, through 2013, when Volta did, a new crop of 13 – or one per year on average – joined the Boulder County restaurant scene.

To be considered a world-class city, there must be aesthetic beauty, good infrastructure, sufficient green space, an intellectual community, pedestrian-friendliness, and an array of cultural opportunities. Restaurants – especially high quality ones – are cultural opportunities, as much as going to see an elite dance troupe performance or hear a Philharmonic play. In addition to all of these factors, a great city also has a good feeling about it – it welcomes, energizes, excites. A place can only be as welcoming, energizing and exciting as the people who populate it and those who choose to bring businesses to life there.

As Boulder has grown over the years since The Flagstaff House opened, it’s become a powerhouse in the technical, research and environmental fields, and has also shown itself to be a place of high standards for excellence. People here are spoiled in the best possible sense with all the elements of a world-class city. With regard to food, residents are conscientious and care deeply about where it’s sourced, how the animals are treated, how the soil is treated, there’s strong non-GMO support and an outspoken environmental community that practices what they preach in terms of living green. Supporting local farms and doing the bulk of business with places that are similarly committed – be they grocery stores or restaurants – it is these kinds of businesses that thrive here. It is the most competitive market in the country for natural foods. The fine restaurants that already existed, and those that have come on the scene in the interim, have had to take seriously the environment they are doing business in. There is no room for gimmicks, or insincerity.

[Excellence begets excellence ]
Just before Frasca, Radek Cerny – a Denver/Boulder veteran chef and restaurateur – opened L’Atelier on Pearl Street in Boulder in 2003. At that time, it was the 5th Denver/Boulder restaurant he’d opened, and the 2nd in Boulder, after The European Café. Following L’Atelier, he opened a 6th more casual spot, Radex Bistro. L’Atelier – his finest concept of all – is the only one still open. That same year, Brasserie Ten Ten opened, which could be considered by some as fine dining, though brasserie by definition is a relaxed setting, traditionally with white linen. The St. Julien Hotel’s fine-dining restaurant, Jill’s, opened in early 2005, and that same year, Chef Bradford Heap’s Colterra in Niwot as well. Sugarbeet in Longmont, a Boulder County town in large need of a fine dining restaurant at the time, came on the scene in December, 2006. Heap opened another spot, SALT, in the old Tom’s Tavern space on Pearl Street in 2009. Basta, in the Peloton, opened in 2010.

Volta, a Mediterranean fine dining spot from Boulder front of house veteran and wine expert, Jon Deering, and his native born Greek wife Eleni, joined the ranks most recently in the Fall of 2013. Why bring another fine dining concept to fruition in an area some would say had been oversaturated with them for over three years? The Deerings say, “We can’t help it. Running a fine dining restaurant is in our DNA. We’re here to please, and fine dining is the art of pleasing to the highest degree, especially here in Boulder. In a nutshell, we just love what we do.”

The Kitchen also opened in the same year as Frasca, both of whom celebrate ten-year anniversaries this year. There’s no question Kimbal Musk and partner Chef Hugo Matheson helped change the dining philosophy of Boulder specifically, and Boulder County as a whole. Their focus on authentic farm to table and proudly naming their farm and purveyor relationships, they trailblazed a restaurant culture here where residents now automatically expect these things to be disclosed. Hailing from South Africa and England respectively, the pair also brought an international sensibility to Boulder’s restaurant scene that was refreshing and invigorating.

In 2006, Chef Eric Skokan, and his wife Jill, opened Black Cat Bistro, which they bill as a small neighborhood bistro, but is really fine dining. They took their need for sustainable sourcing one step further than even The Kitchen, by opening their own 130-acre farm, which with nearly 400 animals and 250 varieties of fruits and vegetables, supplies not only their restaurants – Black Cat, and a more casual concept next door, Bramble and Hare – but also has a bi-weekly booth at the Boulder’s Farmer’s Market in season, as well as offers CSA shares. This extends the accessibility to high-quality meats and produce for Boulder County residents far beyond the 8 walls of their restaurants.

Each of these spots, with the exception of Q’s and Jill’s, are independents, still open and thriving, in a notoriously competitive and challenging industry, supported and sustained by the greater Boulder County community, those who drive in from Denver and other outer lying areas, as well as national and international visitors.

Still, there are burdens the Boulder restaurateur has to manage in order to have a presence here. “At the end of the day if you write a business plan, Boulder is a much bigger long shot. Lots of restaurants for much fewer guests and much higher rents”, says Stuckey. “When we signed our lease in Boulder, our rent was higher than a friend of mine signing a similar lease in the Marina District in San Francisco [a city famous for its exorbitant rents, both residential and commercial], where you have so many more people [potential diners]”.

[Fine dining definitions run a fine line in Boulder County]
Fine dining is an elevated experience where each of the elements is truly cultivated, just as in fine art or fine jewelry. There’s craftsmanship behind it. There’s quality. It’s true you get what you pay for in all transactions in life, and it’s no different in restaurants. Fine is also the root word of refined – gracious, polished, cultured, stylish, elegant, sophisticated. When we go into a casual, or fast-casual spot to eat, we’re not looking for this. We want decent food at decent prices in a clean, decent environment. When we go into a fine dining restaurant, our expectations are heightened. Still, fine dining is a fine line in Boulder County. With the casual nature of the area, even seemingly more laid-back places can be considered upscale.

A commitment to excellence in the environment, food, wine and cocktail programs, service, and hospitality are the benchmarks I use to define fine. For the high quality restaurateur, it’s an understanding of the importance – and ability to sustain – consistently elevated experiences that contain each of these elements as close to equally as possible. And the quote, unquote little things matter greatly. From the way the diner is greeted and how the fork feels in the hand, to countless other graces and luxuries, this is what sets a place apart. One of the luxuries is also an unhurried experience. Most fine dining restaurants plan for 1:45 – 2 hours for their diners to relax into the experience. It’s a respite in the truest sense – a rest from the general distressing nature of life itself.

In addition to area residents seeking this respite, Boulder sees a large amount of travelers. Parents visiting their kids at college, professionals in tech and various other industries and leisure travelers with and without passports come in and out of town regularly. Travelers need to eat out, and the ones with higher budgets, whether their personal budget, or expense account, have more options than ever as to where to spend those dining dollars in Boulder.

[On success and risk
Why not stay under the wing of guaranteed success, in an environment that has a lot of resources at its disposal such as The French Laundry does? “It’s different if you want to have your own restaurant”, Stuckey says. “I think it was the perfect time for me to leave the nest of Thomas Keller. Having said that, it was the best wine job someone could have.” Stuckey’s wife spent part of her time growing up in Lakewood, with her father now in Golden. While the two enjoyed their time in Napa Valley – where Stuckey had honed his craft of hospitality under the perfectionistic eye of Thomas Keller – it was the aesthetic beauty and lifestyle Boulder afforded them, along with proximity to family, that caused the couple to choose it when looking at a move. Years before, Stuckey had worked as a sommelier at the renowned Little Nell in Aspen, so it was a coming home of sorts for him as well.

The day Stuckey unloaded the U-Haul at his new home in Boulder from Napa Valley, he drove to Chautauqua to take a run. Not knowing the lay of the land, he stood there, trying to figure out which trail to take, when another guy standing next to him sensed his confusion and offered that they could run together. That was ten years ago, and that guy was Bryan Dayton, now co-owner of Boulder’s fine spot, Oak at Fourteenth. While Bobby was just arriving in Boulder, Bryan was leaving it and the very next day went to San Diego for work. A year later, he called Bobby, who by then was a year in in both Boulder and Frasca, saying he wanted to come back and work with him there. Bobby said ok, and so began a colleagueship and friendship that has spanned longer than many marriages do.

Dayton and Chef Steve Redzikowski had both worked at Frasca – Dayton having overseen the beverage program for four years, and Redzikowski having been the opening Sous Chef – when they decided to partner together to open Oak at Fourteenth in 2010. Subsequently, a fire in the restaurant’s hood system and resulting severe water damage had them on an 8-month hiatus, while the restaurant was rebuilt from the studs. Now, not only stabilized, but recognized as one of Boulder’s best restaurants both locally and nationally, it has become another feather in Boulder’s fine dining cap.

[More accessible than you may think ]
Though based on a model of a 4 course dining experience, there are plenty of other ways to enjoy Frasca – and all fine dining restaurants – on varying budgets. Everything at Frasca can be ordered a la carte, so you can go in for just an entrée and glass of wine if you like. Some local chefs even stop by after their shifts to sit at the bar with a plate of charcuterie and a cocktail. Frasca had a challenge implementing their reservation system – a system most fine dining restaurants require – but in Boulder, just wasn’t part of the dining culture. “Reservations are a service that is provided and managed by the restaurant for the guests to better take care of them” says Stuckey. With the help of their system, Frasca exceeds the fine dining table turn average by 20-30%, allocating a full 2 ½ hours for each party, because, as Stuckey says, “We never want to go into the night feeling like we are rushing a table”. If as a diner, you’ve ever felt any sense of hastening from the service staff, you know what an uncomfortable feeling that is. It is part of the graciousness of hospitality and the fine dining experience overall not to be made to feel that way in the slightest.

[We can’t talk about fine dining without talking about wine ]
In 2013, Frasca won the James Beard Foundation’s award for Outstanding Wine Program. What happens in the glass is as much a contributor to their success as what happens on the plate. Along with Stuckey, this is attributed in equal measure to Frasca sommeliers Matthew Mather and Carlin Karr. Mather has taken on the large task of searching out stellar wine producers in Italy, with special focus on the Fruili region, building relationships locally with distributors, and linking them. Now you can go to Boulder Wine Merchant, for example, and purchase bottles of favorite wines once only available in your Frasca glass. This was not possible before these relationships were cultivated.

When a thriving business sustains, it creates the possibilities and opportunities for all kinds of other businesses to do the same, both in example and by necessity. Craig Lewis, recently retired pro-cycler and Boulder resident, started his wine importing business Stelvio Selections in Boulder, inspired in part by Stuckey and Mather. Named after the Passo della Stelvio – the iconic climb in the Italian Alps – Stelvio combines Lewis’ love of cycling and wine. With three elite wine experts consulting with him to help select only the best of the best – including Stuckey, Owner of Boulder Wine Merchant and Master Sommelier Brett Zimmerman, and Master Sommelier Richard Betts [who passed his MS on the first try; a rare feat], one would be hard-pressed to gather a more qualified group. When these 4 are together, 3 of the world’s 214 Master Sommeliers are in one room. Pretty impressive.

For the 30th straight year, Flagstaff House has won the coveted Wine Spectator Grand Award, which recognizes excellence in depth and breadth of wine offerings covering the major wine producing regions in the United States and internationally. It will celebrate its 43rd year on November 1st, achieving an enviable, sustained triumvirate of excellence in food, wine and location, nestled as it is in the glorious Flatirons. With patriarch Don, and his sons, Mark running the back of the house, and Scott running the front, this is the grandfather of Boulder fine dining and to be respected for its staying power alone. The Boulder CORK and Brasserie Ten Ten are no slouches when it comes to wine either – both having been awarded the Wine Spectator Award of Excellence for their lists.

[World class]
Felix H. Rohatyn, former United States Ambassador to France, when asked by Forbes what constitutes a world-class city, on his list, among other things, was 3 great restaurants. There are 14 great Boulder restaurants – 17 in Boulder County overall – mentioned in this piece alone. Boulder has this element in spades.

Note: The Big Red F group plays a large role in Boulder dining as well, and because they are a group of restaurants, they weren’t included in this piece as its focus is on individual restaurants.

[82% increase in notables in just past decade alone]

For a streamlined post on this topic, see this:

The Kitchen Family of Restaurants Celebrates Boulder Flagship’s Ten Year Anniversary in Coolest Way

On Sunday, March 16, The Kitchen, Next Door and Upstairs locations in both Boulder and Denver will celebrate the Boulder flagship – which turns ten in March – in a special way.
Because the whole group was built on the ethos of community, along with sustainability and health – that they wholeheartedly and wholeplatedly champion – they’re doing something cool.
Both Kitchen locations in Denver and Boulder, and Upstairs in Boulder will offer 3-course meals – from a special menu – of an appetizer, entrée and dessert for $10. [!]
At the Denver and Boulder Next Door locations, that same $10. gets two people an entrée and drink of choice each.
This extraordinary experience goes all day at every location, beginning at 11a.
As though it couldn’t get better, that $10. goes directly to their Learning Gardens Program, which operates under The Kitchen Community umbrella.
The Kitchen Community is the nonprofit arm of The Kitchen Family, established in 2011 by Kimbal Musk and Hugo Matheson – the founders, along with Jen Lewin – of The Kitchen.
The program plants gardens in local schools, which help children not only learn where their food comes from, but also helps them learn science.
These outdoor classrooms aim to reverse trends in childhood obesity and improve test scores – which are noble aims indeed.
Depending on the size of area the school can allocate, the gardens can range from 500 sf to as large as 3000 sf.
Because it’s a modular system, and easy to install, the school chooses how many planting beds they can accommodate.
The first Learning Garden [1800 sf] was installed at Schmitt Elementary in South Denver.
54 Learning Gardens were created and installed in the first year of the program, 2012, with 26 of those in Colorado, 16 in Chicago – where The Kitchen will be opening their next location – and another 12 at various schools across the country.
Another 166 were installed last year – with 100 of those, or a full 60% – in Chicago.
Those 100 were made possible by a generous $1 Million fund established by Chicago Mayor Emanuel.
Chicago Public Schools have become a focus as it’s the 3rd largest school district in the United States, which means the impact has fuller potential; Learning Gardens are currently at 1 in 4 elementary schools in that district.
I’ve already gathered a group and made a reservation at the Boulder location for lunch, and will probably visit a second location for dinner.
What the hell – make a day of it – and celebrate the impressive impact The Kitchen Family and The Kitchen Community have had already, as well as toast to their future.

caffe CORRETTO Feels Like Correct Expansion for BASTA

I’ve written before how concerning I find it that restaurants only open for dinner, pay rent on space that is used solely for prep work during the day.
It’s a lot of burden financially, that has to be made up through a dinner service alone.
Yet, many places can’t make it make sense to do a lunch service – the numbers just don’t justify the cost to be open.
That’s always been the case at Basta, save for their Friday-only lunch service.
I’d had a conversation last year with the owners there, and at that time they were considering adding a brunch service on weekends, but like lunch, that meant more staff and other expenses they couldn’t be sure made sense.
It all became complex, and a more elegant solution was sought.
They’ve now made a smart move, not only businesswise [wise], but from a community perspective as well, opening caffe CORRETTO [corrected coffee].
Corrected coffee is an Italian term, which means to add a small amount of liquor – typically grappa or brandy – to a shot of espresso.
They’re using only LAMILL from Los Angeles for their espresso, and a variety of locally roasted coffee, which will be available in rotation.
There’s food too.
From-scratch, wood-fired granola with a generous sprinkling of hazelnuts, served with almond milk, freshly baked biscuits with honey butter and chunky apple jam, frittata and more are available on their morning menu.
Open from 7a – 11a Monday through Friday, you can stop in for artisan, quality coffee to grab a cup to go, stay a while and work, or take your morning meetings there.
The ownership team – Kelly and Erika Whitaker, and their partner Alan Henkin [who himself was personally barista-ing when I was there for the pre-launch party on Saturday; loved that] – have always been a huge component in Basta’s success.
They care.
It shows.
This expansion is a soulful addition to Boulder’s coffee culture, and one I’m happy to see.

Comrade. Contemporary. Colleague. FELLOW Magazine Brings the Community Together on the Page and in Person

Bre Graziano is a twenty-something well beyond her years.
She, as it’s said, is an old soul.
Her wisdom most fully shows itself in her open mind and open heart, and it is from these characteristics, FELLOW Magazine was born.
A person with less heart could not have conceptualized such lovely work, or gathered around herself the quality of people she has.
FELLOW highlights the people and places that make Colorado great – the artisans, the restaurateurs, the photographers and more.
On 2.22 [an auspicious number], they launched their first issue to a packed house at Green Spaces in Ballpark.
Candles flickered everywhere from the windowsills to the tables, and set the most calm, serene tone, but a fiery one as well.
It reminded me very much of what it feels like to read FELLOW.
Calm. Serene. Fiery.
The inspired photography, clean formatting and disciplined use of white space, makes it a visual joy to read.
But, it’s the words that strongly compel and delight.
I read it with an ever-growing sense of appreciation for our great city and state, with each turn of the page.
I’ve always loved both fiercely, and I’m grateful FELLOW exists to allow me to take that love even deeper.
To give you a sense of it, I’ve excerpted some of my favorite lines from the first issue.
It is thoughtful, soulful, big-hearted writing – which as a writer myself, is the highest compliment I can pay to writing:

Our desire for rural retreats creates cozy apothecaries in sparsely populated mining towns.
[River Wharton on DRAM Apothecary]

It’s the fellowship I keep coming back for – the feel-good, and refreshingly unpretentious conversations about creativity, community, and everyday living that is overlooked in the presence of aesthetic beauty sometimes.
[Kelsey Brown on beet & yarrow]

They are the truest expression of authenticity I know because of how little attention they pay to fitting the definition.
[Shaun Boyte on Fin Art]

Together the group composes intricate and moving pieces with content they hope appeals to both the emotion and intellect of their fans.
[Sarah Ann Noel on Princess Music]

It is the privilege, and incredible responsibility, of an artist to help others better express themselves and better understand who they are.
[Anne Taylor]

With pie, I see an opportunity to share my love of baking with the community as well as a format for youth to practice skills and find a place of belonging.
[Shauna Lott, Long I Pie Shop]

Values of hard work, meticulous craftsmanship, and humility characterize the man who envisioned a place so celebrated, and a team that wakes daily with the intention to do better than they did the day before.
[Lauren Mikus on Old Major]

We know there is much more ahead of us to look forward to. We are excited to learn, create, develop, and refine this publication and our presence in the community.
[Bre Graziano]

You can order a copy online – and I strongly encourage you to – at

Ch Ch Ch Changes at Corner House [Ch] and Happily, They Involve A Lot of Seafood

A lot has changed at Corner House.
By now, I imagine you’ve heard Matt Selby and Ch have parted ways, and he’s landed at Central in the Highlands.
With new Operating Partners, industry veterans Leigh Sullivan and Travis Plakke, everything is getting elevated, including the already great menu.
As someone who’d like to see more options in casual dining that include earnest seafood selections, I’m happy to report the new seafood-focused menu at Ch has no less than 11 inspired seafood dishes, making it not your average neighborhood bistro.
The wealth of exciting plates and bowls – from appetizers and salads to mains – includes:
Oysters on the Half Shell
Flash-seared Yellowtail Sashimi
Scottish Salmon Crudo
Tiger Shrimp
Clam Chowder
PEI Mussels
Stout Mussels
Crab Rillettes [with salmon lox prosciutto to gild the lily]
Octopus Confit
Yellowtail Nicoise
Scottish Salmon Main

Meat lovers fear not – there’s also Airline Chicken Breast [fancy cut that includes the breast and attached drumette] and Choice Flat Iron Steak.
If you dine on Tuesday, you’re in for even more of a treat, as bottles of wine are ½ off [cheers!].

Brunch is both a meal and a state of mind.
You want to enjoy it in a place that can feed you well, while also encouraging that state of mind [usually with delicious bloodys + mimosas, which Ch has down pat].
If this menu doesn’t make you want to get out of bed, I don’t know what will:
Michelada Oyster Shooter
Clam Chowder / Pork Green Chili
Quinoa Salad / Kale Caesar Salad
Sweet Waffle
Breakfast Streudel
Veg Quiche
Egg Plate
Crab Cake Benedict
Crab Cakes
Steak and Egg Sandwich
Quinoa Granola
On the side: bacon, fresh fruit, potatoes, black beans totopos, salad, sausage

If you’re going to hang out on a corner, keep it classy, and make it Corner House.

plimoth Takes Denver Dining into the Embarrassment of Riches Category

plimoth is in an old pharmacy space in a run-down strip in North City Park.
We may have driven right past without a second thought were we not paying attention.
The strip itself is not much to look at, but when you approach plimoth’s space, you quickly come to understand this is something special.
With its original hexagon-tiled floor, semi-open kitchen, close-but-not-too-close tables, it feels warm and welcoming.
It’s charming at first sight, and gives the impression the food and beverage experience will be as well.
First things first.
The wine.
I have a program that never fails me – I narrow down my by-the-glass choices to 2 that look good and ask for tastes of each.
There’s always a clear winner.
But, in this case, that program did fail me; I wasn’t a fan of either.
I had my eye on a 3rd – the Ramsay Pinot Noir – and when I tasted its perfect weight, sweetness and bit of spice, was reminded how important it is never to settle in wine [and in life].
My friend liked it too, so what the hell, we ordered a bottle.
It’s a joyous experience to have a bottle opened tableside just for you and your dining companion[s].
It sets a certain tone of bonhomie and seems to put life in perspective somehow.
I always like to see generosity in the places I dine, which is a key element to hospitality.
plimoth hasn’t overlooked this.
They make their own in-house waffle chips, which were brought to the table.
We then officially started with the dish that’s all the rage among food people in Denver at the moment – their cauliflower gratinee – served in a mini cast iron skillet, which screamed charm.
Next, we had the salmon tart – a small round of browned crust, filled with savory salmon and onion, sided with fresh field greens.
We decided to order 2 entrees to share – cracklin chicken [their words] with housemade spaetzle and festival squash [similar to delicata; equally delicious] with white bean ragout and broccolini.
Perhaps it was the cold weather outside, and the painful emotional weather my friend was experiencing at the moment, but these dishes were the definition of comfort – and the feeling that everything was going to be ok.
We took the same approach to dessert – 2 to share – a chocolate pot de crème and boozy cherry/apple clafoutis with crème fraiche ice cream.
On the menu, they listed the clafoutis as having ‘lots of caramel’.
I loved the approachable, untechnical way this was communicated.
It’s hard to say no to lots of caramel in whatever iteration.
The pot de crème was deep and rich chocolate love, topped with whipped cream.
The clafoutis was a large ramekin of coziness and glee.
My only complaint was the ice cream was more icy than creamy.
To say we’re spoiled in Denver, by the number of seriously high quality restaurants, is a true understatement.
plimoth has taken us into the embarrassment of riches category.

Izakaya Den & Sushi Den Offer Sake Passport With Prizes You’ll Want to Win

The iconic Sushi Den and Izakaya Den, owned by the Kizaki family, are launching an educational series on sake – and making it fun.
It’s a great way to experience the Japanese culture in more depth, without leaving Denver.
Sake, one of the oldest spirits, is as versatile as wine but one of the least understood.
In celebration of Japanese cuisine being added to the United Nations cultural heritage list, the restaurants will debut their Sake Passport.
Beginning February 17, guests will receive a full passport booklet at the drinking bars and sushi bars of each restaurant.
Inside will profile 23 different sakes by the glass, with tasting notes, distilling methods and food pairing recommendations.
The variety of sakes will range from popular pairing sakes to curated sipping selections by Master Chef Toshi Kizaki.
Guests will have until the end of April to complete the passport with three grand prize winners:

FIRST PRIZE — The first guest to complete the passport receives an Omakase dinner for four created by a private chef in the Denchu Room, a bottle of the guest’s favorite sake and four tickets to May’s sake seminar and grand tasting.

SECOND PRIZE – The second guest to complete the passport will receive an Omakase dinner for two created by a private chef in the Denchu Room, a bottle of the guest’s favorite sake and two tickets to May’s sake seminar and grand tasting.

THIRD PRIZE – The third guest to complete the passport will receive four tickets to May’s sake seminar and grand tasting.

All other guests completing the passport before April 30 will receive a bottle of their favorite sake.
In other words, everyone’s a winner!
Please work hard to win first prize and take me with you to the Omakase dinner.
Izakaya Den will host the sake seminar/grand tasting Monday, May 5, featuring sake experts, tasting stations and food pairings throughout the restaurant.
For more information and tickets visit:

Notable Boulder County Restaurants: A Timeline + Commentary

[Over 4 decades]
1967 The Greenbriar Inn
1971 The Flagstaff House
1981 The Boulder CORK*
1993 Q’s in the iconic Hotel Boulderado

[Just 1 decade]
2003 L’Atelier + Brasserie Ten Ten
2004 The Kitchen + Frasca
2005 Jill’s at the St. Julien + Colterra
2006 Sugarbeet + Black Cat
2009 SALT
2010 Oak at Fourteenth + Basta
2012 Bramble & Hare
2013 Volta

Of the notable restaurants still open in Boulder County, in the late 60’s and 70’s, The Greenbriar Inn [1967] and The Flagstaff House [1971], were the fine dining options.
The Boulder CORK joined next [1981], adding a new alternative in that decade, and Q’s in the iconic Hotel Boulderado [1993], in that one.
Other restaurants came and went during that time, and in the time since, but with a focus on those still operating, these 4 opened in as many decades.
In the 10 years between 2003 through 2013, a new, thrilling crop of 13 joined the Boulder County restaurant scene – 12 of them independents.
Of these 17 total, 14 of them are in Boulder proper.
A world-class city has excellence in spades – from its aesthetic value and public transport options to its cultural opportunities.
Wonderful restaurants are cultural opportunities, as much as going to see an elite dance troupe performance or hear a Philharmonic play.
A great city also has a good feeling about it – it welcomes, energizes, excites.
A place can only be as welcoming, energizing and exciting as the people who populate it and those who choose to bring businesses to life there.
Here’s to the restaurateurs who take the risks that must be taken, to bring us so many exciting options to experience the culture – especially the food culture – of our incredible area.

*Operated as part of Cork ‘n Cleaver franchise from 1969, until they became current iteration – their own independent concept, Boulder CORK – in 1981.

A special nod to both Laudisio – a Boulder institution for over 25 years – and John’s – who provided food love to the community for a decade – both of which closed last year.
You also can’t talk about Boulder dining in general, without mentioning Dave Query’s Big Red F group, which has done more for solid, casual dining in Boulder than anyone [Jax – the first location, Boulder’s, opened in the early 90’s and in 2013 a 4th Colorado Jax opened in Cherry Creek – could be considered upscale dining; the line is very thin in Boulder, where even more seemingly laid back places, can be thought of as upscale in this casual town].

Recipe for Indian Rice Pudding [Kheer], Hungry Style

Indian rice pudding is a true treat, and one we usually only get when ordering carryout at our local Indian place, or dining there.
Perhaps it’s all the better because it’s rare, but it’s a good idea to have a recipe for it under your apron strings.
Here’s ours:

HUNGRY’s Indian Rice Pudding
3 c almond milk
3/4 c basmati rice
1 t Garam Masala*
1/4 c plus 2T agave
1 t rose water [whatever you do, don’t skip this; essential ingredient!]
2 T marcona almonds or pistachios, or 1 T of each
1/2 t salt [or to taste]
[optional: raisins]
Serves 4-6

Bring milk, rice and Garam Masala to a boil, stirring so milk doesn’t stick/burn.
Reduce to simmer, and cover with lid or foil for 45m.
I know it seems like a large milk to rice ratio, but milk will reduce significantly, leaving enough for a saucy kheer.
Stir in chopped nuts, salt and rose water.
Be happy.

*Most traditional Indian rice pudding recipes call for only cardamom, but I love the use of Garam Masala – black pepper, cardamom, cinnamon, cloves, cumin, coriander – it makes for a more complex flavor.

Lower48 – Go, It’s Great.

{Please note: This post was already written and in the queue when William Porter’s review was published. I thought about saving it for a later date, but decided I want it to be timely with my visit. The more immediate the praise for Lower48, the merrier!}

It’s a true pleasure to receive an invitation to a place you’ve been wanting to go.
Especially so when the invite is to celebrate a friend.
I recently attended a surprise 40th at Lower48, in their private room.
Situated just past the bar, in the back of the space, it’s replete with old rails on the wall [from railroad track that used to carry trains on the East Coast and from which our host had cleverly tied party banners], concrete floors and an overall cool environment.
The main dining room is elegant, while unassuming.
A service table lined with a row of alternating black and white Le Creuset water pitchers showed good taste, while not being obnoxious about it.
The color scheme is grey, black, white and tan, which is a subtle, stunning combination, and not overly masculine or harsh.
Their drink menu is organized cleanly by classic cocktails, house cocktails, domestic and international beers, and wine.
On the classics list, you’ll find ones like Sazerac and Negroni.
On the house list, the gin-based Ulysses, the rye-based Bent Rail, and others.
I ordered a Bent Rail because it sounded like nothing I’d had before.
Bulleit rye, both Peychaud’s and Angostura bitters, Carpano Antica [an Italian vermouth], lemon and orange peels, and a green chartreuse floater.
This is a serious adult cocktail.
This is a delicious cocktail.
This is a cocktail you should order when at Lower48.
As for the domestic beers, it used to be this would include a sad list of yellow beers that taste only slightly more interesting than water.
Now, especially in Denver, Boulder and Ft. Collins, we boast some of the country’s most exciting beers, making a domestic list read like an international one used to.
Here, they have 9 domestics, from intoxicating [yes, pun intended] local breweries like Great Divide, Odell and Paradox, as well as Deschutes [Oregon] and Ommegang [New York].
The Ommegang and Paradox are both large format bottles, which is always fun to see on a list.
There are only 3 international beers, and furthers the point that we no longer need to look primarily to the international beer community to bring us great beer.
There’s a solid wine list that covers all the bases for white, red, sparkling and dessert.
We got to try a handful of their already well-talked-about small bites, including the smoked salmon croquette and the most fun [and adorable; adorable is not a technical term] one of the evening – the mini corn dog on a stick.
They have an exciting dinner menu – which I’ve only heard raves about – that includes Savory Pancakes, Braised Monterey Squid and Pici Pasta, among others.
If that mini corn dog doesn’t put you in the appropriate party spirit [along with some Bulleit rye], I don’t know what will.
It was a wonderful evening, and a place I will return to again and again, for the low-key, while powerhouse way they are approaching food and drink in this town.

2020 Lawrence*

*Don’t let the building fool you. It takes up most of the block as you turn on Lawrence from 20th, as I did. The address is on the building, in the middle of the street, but you need to walk to the north corner to get to the restaurant.