Home / Articles / Cuisine / TidBites /  Tidbites | Week of March 28, 2013
. . . . . . .
Give Through iGivefirst
Thursday, March 28,2013

Tidbites | Week of March 28, 2013

NEW MENU, NEWISH NAME FOR RISTORANTE L

Twenty Ninth Street’s Ristorante L, formerly known as Laudisio, has announced a new menu that will be available at the restaurant’s tapas-style bar during all hours of operation.

The happy hour menu will also be offered throughout the restaurant — in the dining room, patio and bar — during lunch hour.

Scott Schaden, a representative of The L, says the menu was inspired by a trip to Italy, and will reflect both fine dining and small-café food. He mentions a Caesar salad with white anchovies, pork milanese, chicken mattone and a margherita pizza as highlights of the smaller-portion menu.

Schaden says an emphasis on freshness has prompted the restaurant to slice meats and prepare some sauces to order rather than ahead of time. The L will also offer wine from a new wine list in the bar area.

MOLLUSK LOVERS AND SHUCKERS UNITE

For decades, Jax Fish House on Pearl Street has celebrated oysters during the month of March. This year, it has partnered with Veterans Expeditions, a Colorado-based nonprofit that uses wilderness challenges to help connect and empower military veterans returning from service.

On Tuesday, April 2, the seafood restaurant will fundraise for Veterans Expeditions at the 1st Annual Oyster Festival at the Boulder Theater. Guests will enjoy fresh oysters provided by Jax, live music performed by funk band Juno What?!, and Emersum Oyster Stout from Fort Collins’ Odell Brewing Company. Jax will host its annual Oyster Eating Contest and its first-ever Oyster Shucking Competition, featuring the nation’s fastest shuckers.

Tickets are available through Boulder Theater and at all three Jax locations.

FOUR-COURSE FRENCH

Also on April 2, Mateo Restaurant Provencal on East Pearl Street will host “An Evening in Provence.” Diners who reserve a seat between 5 and 10 p.m. will enjoy a four-course meal highlighting Southern French cuisine and wines.

Respond: letters@boulderweekly.com

 

  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
POST A COMMENT
No Registration Required
 
Close
Close