Cuisine

Using your noodles

The bucatini guanciale carbonara served at Boulder’s Emmerson restaurant only includes the essentials. The long, tubular, house-made noodles are cooked al dente and tossed...

Try this week: Boulder sushi bowl, smoked pork burrito and more

Boulder Bowl Japango, 1136 Pearl St., Boulder, boulderjapango.com If it’s true you eat with your eyes, then Japango’s Boulder bowl will have your peepers categorically stuffed. A...

Try this week: Sausage toast, hot chicken and waffles, and more

Sausage Toast Seeds Library Cafe, Boulder Main Library, 1001 Arapahoe Ave., Boulder, seedsboulder.com There was once a time when all you could expect from a library in...

New in brew: Boulder Beer, Left Hand, Odd13 and Upslope

Sunday, March 4 marks the 90th Academy Awards ceremony and, apparently, Boulder Beer has a dog in the fight because both of their pubs...

Dishing Colorado kudos

There may have been a time when Colorado wasn’t a blip on the national culinary radar — certainly not Boulder or Aurora — but...

Holy Cow

Have you heard the legend of the only American bullfight? It was the summer of 1895. The town of Gillett, Colorado, about 10 miles south...

Festival season is coming

It’s possible the seemingly week-in, week-out slate of 2017 summer beer festivals conditioned you to crave the unique experience of tasting dozens of brews...

Fortunate ones

When the thousand-year flood hit Boulder County in 2013, the Lyons Fork was not spared. Water gushed in through the back door and filled...

Try this week: Troutchovy toast, poulet de Bresse and more

Troutchovy Toast Arcana, 909 Walnut St., Boulder, arcanarestaurant.com You probably haven’t had anything like Arcana’s troutchovy toast. It starts with a hearty country bread baked in-house. The...

I <3 Falafel

I’m not a vegan nor a vegetarian. I do enjoy yummy animal proteins, but I often end up going meatless when I’m out. These...

Know your brew: Stout

Trying to pin down exactly what makes a stout is no easy task. We know they originated in Britain during the 18th century, are...

Tasting with your eyes

Colin Barclay was done with restaurants. He’d taken his lifelong passion for cooking, gone to culinary school and worked his way to a kitchen...
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