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Home » Articles »   By Clay Fong
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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.
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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.
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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.
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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.
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Thursday, April 5,2012

A reasonably priced lunch at a high-end place

By Clay Fong
My first job out of college was working for the U.S. Forest Service in Rutland, Vt. Unfortunately, lunch choices in this town were limited, and I ate most meals at the family-run Sandwich Shoppe. Pricing was in line with my entry-level salary — today, you can still get a big meatball sub there for $6.
Thursday, March 29,2012

Recipes on the range

Local farmers share favorite dishes

By Clay Fong
As spring arrives, most foodies’ thoughts turn to the local produce making its way to area farmers’ markets. To help usher in the fresh produce season, Boulderganic asked three county farms to share a favorite recipe that makes the most of their bounty.
Thursday, March 29,2012

Eating your legislation

This year’s farm bill has a chance to support local, organic food systems

By Clay Fong
Federal farm bills are the 400-pound gorilla of American agricultural policy, setting direction for the United States Department of Agriculture (USDA), if not the entirety of domestic farming.
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Thursday, March 29,2012

A distinctive Indian lunch buffet

By Clay Fong
For those old enough, you may remember 1985 as a dark time, mostly because that’s when McDonald’s launched the McDLT. In today’s recycling-conscious age, the McDLT probably wouldn’t exist. For those of you unfamiliar with this environmental atrocity, this was a burger adorned with lettuce and tomato that came in a double-chambered Styrofoam container.
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Thursday, March 22,2012

Al fresco at Zucca

By Clay Fong
Located smack dab in the middle of downtown Louisville, Zucca Italian Ristorante boasts an inviting ambience balancing the rustic with a subtle but unmistakable European flair. The same can also be said of the menu, which ranges from old standbys like comforting spaghetti and meatballs to more elevated selections like seafood cannelloni and rack of lamb.
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Thursday, March 15,2012

Chinese-American standbys

By Clay Fong
I’ve finally taken a “If you can’t beat, join ‘em” tack to my critical assessment of local Chinese restaurants. No longer do I hold Boulder eateries to the same standard of the Bay Area joints of my youth. Why? Because for the most part, establishments around here are not, strictly speaking, Chinese restaurants.
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