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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.
Thursday, November 13,2014

Upstairs and upscale

Spruce does justice to the revamped Hotel Boulderado

By Josh Gross
The large bowl of caramelized brussels sprouts from the small plates menu ($7) is another standout dish, taking something decidedly unexciting on the surface and making it sing through thoughtful preparation and seasoning. Take note parents: this is how you make kids not just eat, but demand brussels sprouts.
Thursday, November 6,2014

In need of a warm up

Ella Fine Diner is a double-sweatered sword on a cold day

By Josh Gross
However, on that visit, Ella was only marginally less chilly than the great outdoors. Perhaps my dining companion and I were just seated in a drafty corner, or the heat was just down.
Thursday, October 30,2014

That place

Finally making it into Rincon Del Sol after months of driving by

By Josh Gross
Though the specific locale is different for everyone, we all have that place, the one you drive past nearly everywhere you go, thinking to yourself, “I should stop in some time,” but keep driving past for at least another six to eight months. You know where I’m talking about.
Thursday, October 23,2014

Why do they even give you chopsticks?

Motomaki makes sushi for the burrito crowd

By Josh Gross
The rapid-service sushi joint offers 12 different rolls, or the choice to design your own. All are available as bowls, but are intended to be served as burrito-sized hand rolls, wrapped in foil and halved. It’s the perfect example of what Steve Jobs meant when he said the job of entrepreneurs was to provide what consumers didn’t yet know they wanted.
Thursday, October 16,2014

Parking your butt

Staying in one place serves Verde well

By Josh Gross
The Mexican street corn on the appetizer menu is worth a trip to Verde all by itself.
Thursday, October 9,2014

Baked on a budget

Michael’s Bavarian Bakery delivers the sweets on the cheap

By Josh Gross
The bratwurst special ($9.95) this reporter ordered had a strong, smoky flavor and a pleasantly firm texture for a brat. My server said that the sausages are currently made by friends of the owner, but that it is their ultimate goal to make them in-house.
Thursday, October 2,2014

Roadside romance

Marco’s Hot Dogs channels the feel of LA street food

By Josh Gross
When I went to school in Los Angeles, nearly a third of my meals were eaten at Cactus Taqueria, a tiny orange shack outside my apartment near Vine and Melrose. It had enough exhaust from passing traffic to function as a smokehouse, no shade, no seating, no bathroom, no ambiance and little else amenity-wise.
Thursday, September 25,2014

If it ain’t broke

Turley’s Kitchen tweaks American food instead of fixing it

By Josh Gross
In many ways, Boulder’s restaurant culture, with its focus on local, organic and high-quality ingredients and preparation, serves as a model for what the rest of the country could be doing to help Americans eat better.
Thursday, September 18,2014

The water’s fine

May Wah Restaurant and the art of simple Asian

By Josh Gross
One thing every diner needs in their toolkit is good, simple Asian food. Not simple in the sense that it’s of poor quality, but simple in the sense that it isn’t decorated to death, to the point of terminal tackiness. Just something approachably tasteful, and tasty.
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