Home » Articles » Cuisine »  Restaurant Review
 
Thursday, January 22,2015

The food is the thing

China Gourmet elevates the old and introduces the new

By Matt Cortina
In the clown car kitchen of China Gourmet in Boulder, a dozen cooks are calmly doing two dozen things. Composed but busy, the kitchen is preparing Chinese-American standards like cashew chicken, mu shu pork and Szechwan beef alongside “Shanghai specials” like cold salty duck, kung pao squid, salt-andpepper soft shell crab and “Ants Climbing a Tree.
Thursday, January 15,2015

Temperature matters

Fish and chips joint comes to Lafayette

By Matt Cortina
The best fish and chips I ever had were at some wharf-side shack on Granville Island in Vancouver. Hands numb and cramped under a space heater, wet from it being Vancouver in November, and tired from a long, lost walk… temperature mattered. A crispy, thick shell held in steaming halibut, and all was in balance.
Thursday, January 8,2015

The unique taste of Peru

Rosario’s brings tradition to Boulder County

By Matt Cortina
On the table are communal plates of traditional Peruvian cuisine: lomo saltado, pollo a la parilla, chupe de camarones and tarralin verde. The table was colorful and vibrant with food, prepared from recipes brought to Longmont direct from a Peruvian cooking school, where Rosario’s mother is a teacher of Peruvian cuisine.
Wednesday, December 31,2014

Where in the world?

Tucked away Bistro 503 does the word ‘international’ proud

By Matt Cortina
There’s something about the term “international” that makes it a sort of red flag when judging a restaurant by its menu cover. It’s understandable prejudice on one hand — jack-ofall-trades, master of none, bringing to mind half-assed buffets and ubiquitous houses of pancakes.
Tuesday, December 30,2014

Over the forest, through the woods

Westfalen Hof is worth the trip

By Matt Cortina
Winding up snowy Coal Creek Canyon on the winter solstice, I’m gripping the wheel like my Dad in traffic on Christmas Eve trying to get to my grandparents’ house before he implodes.
Thursday, December 18,2014

How to mingle

Naked Lunch packs bold flavors into classic sandwiches

By Matt Cortina
The reuben was pleasant; nothing overbearing in it, nothing too quiet. The bread was undertoasted and it was short on rye, but it held up remarkably well given a healthy amount of cole slaw (which replaced the traditional sauerkraut) and Thousand Island dressing.
Thursday, December 11,2014

Top chefs

Blackbelly Market proves there is life after reality television

By Josh Gross
Blackbelly’s interior is tile, wood and piping, giving the decor a comfortable and solid feel, somewhere between a brightly lit corner shop and a neigh borhood pub. The kitchen is exposed, separated from the dining area only by a counter seating area similar to a diner.
Thursday, December 4,2014

The secret

Dagabi Cucina is basquetastic on the sly

By Josh Gross
Not because the food isn’t fantastic, but because while most Boulder restaurants are clustered in one of the city’s two walking neighborhoods, or in major-roadway stripmalls you could easily wander into, Dagabi Cucina is tucked away in the back spot...
Monday, December 1,2014

The frontier

The North End at 4580 brings the taste of the urban core to the fringes

By Josh Gross
Boulder’s strict growth boundaries make heading north on Broadway a bit of a cliffdrop, with the city ending abruptly as the street y’s into U.S. 36. But nestled right up against the edge is a restaurant that would be as at home in the urban core as it is on the fringes: The North End at 4580.
Thursday, November 20,2014

McFoodies

The culinary conundrum of Lyfe Kitchen

By Josh Gross
Regardless of whether you’re on Team Offal, Team Slow Food or Team Molecular Gastronomy, a consistent theme in modern culinary thought is the idea of rejecting an industrialized food system, either to maximize the variety of experience, source effectively, or have an intimate knowledge of what you are eating in order to better hack your metabolism.
Close
Close