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Thursday, June 14,2012

Go west for summer cookout fare

By Clay Fong
First up was the Tavern’s $6 take on deviled, or as they call them, picnic, eggs, a selection my inner Cool Hand Luke found appealing. The West End’s presentation consisted of a half-dozen jumbo oeuvres, subtly spiced with turmeric, although they also suffered from too much salt. The yolks featured silky smooth texture, and appeared to have been piped through a pastry bag. Whites had a touch of give, and none of the rubberiness associated with overcooking.
Thursday, June 7,2012

Coffee up and brunch

By Clay Fong
For my money, the key predictor of the success of a brunch outing comes with the first sip of house java. My bleary-eyed pal Cyn and I had just blown into Lyons, ensconced ourselves in a corner table at the Lyons Fork, and requested coffee first thing out of the gate.
Thursday, May 31,2012

Stars from the ’50s

By Clay Fong
A few years back, a California chain, Ruby’s, attempted to create a ’50s retro diner at Boulder’s Twenty Ninth Street. This space was recently resurrected as a retro eatery under local ownership and a new moniker, the StarLite Diner and Lounge. Like its predecessor, the ambience suggests a trip back in time, with plenty of vinyl banquettes and neon accented by cruiser bicycles and soaked in a golden oldies soundtrack.
Thursday, May 24,2012

Rolling with noodles in Lafayette

By Clay Fong
The decor is minimal in this narrow 40-seat eatery, which features several tables and a tiny sushi bar in the back. I noticed a fair number of Asian families dining here, always a good sign. Noodle offerings including thick udon, as well as more svelte ramen, are available in a variety of broths.
Thursday, May 17,2012

Open mouth, insert wing

By Clay Fong
REO Speedwagon’s Hi Infidelity, the first season of Miami Vice and the John Madden-era Oakland Raiders are among my myriad of guilty pleasures. Chicken wings come close to making this list. However, many versions, either prepared indifferently or adhering too faithfully to the vinegary tones of the original Buffalo version, inevitably disappoint. For this reason, they have yet to reach the exalted status of a guilty pleasure.
Thursday, May 10,2012

Upscale Mexican street food

By Clay Fong
One of my pet peeves is the eatery that appropriates inexpensive ethnic food and gussies it up beyond recognition with little resulting benefit. Adding insult to injury is the establishment that jacks up the prices on affordable chow to something approximating the cost of a taco truck rather than the taco itself.
Thursday, May 3,2012

Deck snacks at the Rex

By Clay Fong
For over a hundred years, the building housing The Louisville Rex has provided Main Street with entertainment of one kind or another. Established as a billiard hall, it became a theater, and eventually another restaurant prior to its current iteration. Nowadays, one of the main attractions of this spot is the spacious rooftop deck, which has the amiable feel of a venue in a far-away, warm-weather resort town.
Thursday, April 26,2012

Moe’s BBQ shows promise

By Clay Fong
Located a stone’s throw from Williams Village, Moe’s Original Bar B Que is the Boulder outpost of a ’cue operation that originated in Alabama.
Thursday, April 19,2012

Royal Indian dining on the east side

By Clay Fong
Over the $8.99 lunch buffet at the Royal Clay Oven (formerly India’s Clay Oven) on Arapahoe, British-born friend Andrew and I discussed the differences between Indian restaurants in the U.S. and U.K. He pointed out that more people in the U.K. work in subcontinental eateries than in the shipbuilding, coal mining and steel-making industries combined.
Thursday, April 12,2012

Returning to a Longmont seafood favorite

By Clay Fong
I’m not entirely sure why I hadn’t paid a visit to Longmont’s Tortugas in the last few years — in the late ’90s, I thought it was one of the best restaurants in the county. Combining a hospitable, homey, Key West feel with a menu of fresh seafood, prepared in the manner of the Caribbean, Mexico and New Orleans, it was an easy winner.