<![CDATA[Boulder - Weekly - Restaurant Review]]> <![CDATA[Aged in the old country]]> The first thing you need to know about The Cheese Course is that it’s almost absurdly pleasant. Outside, the sun roasts the asphalt of the parking lot as the traffic roars through the intersection of Folsom and Arapahoe, but inside you are hit with a blast of Tommy Dorsey on the stereo, a whiff of gouda in the noseholes and the clean, simple and naturally-lit design of a European country market.]]> <![CDATA[More than a brewpub]]> The Boulder Draft House, which occupies the former Redfish location, lives up to its name, as it features numerous craft beers from the Colorado Brewing Company. This cavernous but inviting space also serves up several enticing food specials, such as Monday’s $7 burger-and-a-beer deal, and Happy Hour runs all day Tuesday.]]> <![CDATA[The newest Sun shines]]> South Boulder’s Southern Sun, cousin to downtown’s Mountain Sun, has been a local’s destination for beers, burgers and other relaxed fare. Now, another related eatery, Under the Sun, has recently opened beneath this landmark getaway. This new venue creates more of a fully realized dining, rather than a pub, experience.]]> <![CDATA[Wokking the wok]]> It’s kind of an uphill battle for Wok Eat. It’s located across the street from a similar restaurant (the slightly cheaper Boulder favorite Zoe Ma Ma), and has a touch of the sterile look of a generic chain, despite it being the eatery’s only location..]]> <![CDATA[Fettuccine a la ESPN]]> It was a line of thought that was hard to ignore at Carelli’s, a generally pleasant sit-down on the corner of 30th and Baseline in Boulder, where the ambiance included a jazz band playing in the corner, soft lights rotating colors above the bar and a faceful of the Little League World Series making error after error after error.]]> <![CDATA[Latin health food]]> Most dishes here are South American, with a particular focus on Venezuela and Colombia. Arepa, a cornmeal cake stuffed with a variety of fillings, is a signature offering here. There's also bean and rice bowls served with salsa and smooth Venezuelan guacamole, as well as fried yucca root appetizers.]]> <![CDATA[Bácaro, bikes and bruschetta]]> The most enjoyable meals aren’t just about the food — they’re also about the company, and in some instances, a sense of common purpose. Such is the case with Boulder’s Bácaro Venetian Taverna’s combination Sunday bike ride, lunch and fundraiser. The ride is a monthly event that pulls together an amiable collection of cyclists of differing ages and abilities.]]> <![CDATA[Make a mess at Ras Kassa’s]]> Their motto is “Eat like you’ve never heard of silverware,” and they aren’t kidding. Everything from farmer’s cheese to lentil stew is served with spongy Ethiopian bread called injera to be used for scooping, and nothing else.]]> <![CDATA[SALT’s chocolate tart: a recipe for forgiveness]]> Over my three visits to SALT, the service has been somewhat erratic. But what SALT lacks in consistent courtesy they make up for with desserts that will make you forget your woes, much less any minor offense received at the door.]]> <![CDATA[Boiling point]]> Just one thing I want to know: how come I have to be Mr. Pink?” my co-worker Caitlin Rockett asked on our way to The Huckleberry in old town Louisville. But we weren’t headed there to pull a Reservoir Dogs; we were going to have a tea party.]]> <![CDATA[A taste of the East Coast]]> For many cities, pizza is a wellspring of civic pride. New York touts its thin crust pie, which some say receives a flavor boost from the mineral kick of the Big Apple's famed tap water.]]> <![CDATA[The return of succulent sushi]]> About a year ago, I was dismayed to learn that Longmont's Ichiban was suspending its sushi and sashimi service, as this was perhaps my favorite spot for variations on the raw fish theme. I was out of sorts until learning that a retooled version of Ichiban reopened late last fall with sushi Sensei John back at the helm.]]> <![CDATA[Pizzeria da Lupo serves up little bites of excellence]]> When Julia Child anoints you as one of her Great Regional Chefs and James Beard names you one of the five best chefs in the Southwest, it’s safe to say you’re nearing the culinary apex.]]> <![CDATA[Following the recipe]]> The menu is as standard as the exterior architecture: pho and noodle bowls served with lime chili fish sauce (nuac cham). Par for the course, there are a wide variety of phos to choose from, the biggest differences between them being the cuts of meat.]]> <![CDATA[Classic breakfast, without the rush]]> Jeff, an East Coast native, immediately sensed a comforting familiarity about the cafes we stepped inside, noting it possessed the homey ambiance of a Vermont or New Hampshire roadside eatery. Indeed, the sunny yellow walls, farmhouse furniture, and brightly colored original artwork seemed a universe away from his neon-illuminated world of $12.]]> <![CDATA[Home, sweet Zoe]]> Tucked among the big names and Americanized menus on West Pearl sits a rare find in downtown Boulder: authenticity.]]> <![CDATA[Won’t you be my neighbor?]]> It’s comfort food that breaks neither the bank nor the belt, and that proves a point I’ve long argued for as a food writer: fine food doesn’t require fine dining. You should be able to get a great meal at a decent price in jeans. The Kitchen Next Door shows there’s no reason you can’t afford — or be let in the door — for a good meal.]]> <![CDATA[Thai that won’t break the bank]]> Allowing for very few exceptions, one of the chief tenets of my culinary belief system is that Asian food should be reasonably priced.]]> <![CDATA[A fresh spin on the taste of Mexico]]> Antonio’s, subtitled A Taste of Mexico, is a new addition to Longmont’s Main Street dining scene. Ambience here is upscale, with contemporary Southwestern art and dark woods, creating a sense of elegant intimacy. Yet Antonio’s is still the kind of welcoming spot that features a children’s menu and prices more reasonable than the trappings would indicate.]]> <![CDATA[Southern Indian seasonings]]> One of my more ill-advised college misadventures involved a midnight competition with a classmate to see who could consume the most Tabasco sauce straight. While I prevailed, I learned a valuable lesson (actually one of several) in that heat for heat’s sake isn’t a good thing. The best spicy dishes are ones that don’t up your fiery pain so much that you can’t enjoy the rest of your meal, and are tempered by other intriguing flavors lurking beneath the surface.]]>