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Thursday, February 12,2015

The re-creation of fun

House of Q delivers something; just not sure what

By Matt Cortina
The coleslaw was good. No, the coleslaw was great. The cabbage was crispy and fresh, lathered in sweet, creamy dressing that tasted like watermelon. They’d added some juice or vinegar into the coleslaw, and it was refreshing in the unseasonable warmth we’ve been getting.
Thursday, February 5,2015

Les bon temps

The food and vibe of Lucile’s in Boulder

By Matt Cortina
great Boulder restaurants. It strikes a chord in the community. When we talk about the Boulder location, we talk about the Victorian home just off Pearl Street in which diners cram in to every corner every morning. We talk about the worn fabric rags the silverware comes in, the chicory coffee and the Creole art on the walls.
Thursday, January 29,2015

A fresh memory

Exciting flavor, old cuisine at Volta

By Matt Cortina
The best food transports you. Where Volta transports you is to a long, green lawn on the side of a lake for a reunion of friends and family on a late spring day. You can smell it — in the drink and in the food, and in that place in your mind where the senses create memories, there are herbs and wine and warm air.
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.
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