<![CDATA[Boulder - Weekly - Restaurant Review]]> <![CDATA[Getting dizzy on Boulder’s newest donuts]]> I fed Mara donuts until she wept. Well, not really, although we certainly did a fine job of indulging ourselves at Dizzy’s Donuts, Boulder’s newest venue serving fresh takes on old-school baked goods.]]> <![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[In need of a warm up]]> However, on that visit, Ella was only marginally less chilly than the great outdoors. Perhaps my dining companion and I were just seated in a drafty corner, or the heat was just down.]]> <![CDATA[Snarf's]]> <![CDATA[Good eats in the streets]]> While it%uFFFDs helpful to use Streat Chef %uFFFDs website (or Twitter or Facebook) to pin down this operation%uFFFDs ever-changing location, you%uFFFDll certainly recognize it when you see it. It%uFFFDs the shiny, if not full-bore iconic, Airstream trailer towed by a large displacement pickup with all the folks crowded around it.]]> <![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[Old reliable May Wah]]> Outside of Chinatowns and Asian communities, there%uFFFDs a reassuring predictability to what%uFFFDs on the menu at what one can categorize as Chinese-American restaurants. These aren%uFFFDt places to get jellyfish appetizers, preserved duck egg congee or black bean oysters.]]> <![CDATA[Getting into the Gindi]]> Gindi offers up a lunchtime slate of such light meal standbys as soup, salads and sandwiches. Dinner is available from Thursday to Saturday night with a reasonably priced menu in the $9.50-and-up range featuring burgers, stuffed squash and ahi tuna.]]> <![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[Mexican that meets expectations]]> 3 Margaritas maintains much of the lively color scheme of Sol Azteca, augmented by efficient, low-key and welldressed servers — Carin felt their ties added a touch of class.]]> <![CDATA[Carelli's strikes right balance]]> At one end of the Italian restaurant spectrum, you've got your family run spaghetti joints, like the old line joints you'll find in Louisville and North Denver. At the other, you've got your high-end spots, defined by pricey dishes like squid ink pasta and house-cured salumi, laboriously prepared meat not to be confused with salami.]]> <![CDATA[A diner that Jack Reacher would like]]> If Jack Reacher were to ever return to Colorado and wind up in Boulder, I suspect he’d make a beeline for the Parkway Cafe.]]> <![CDATA[Small-town hospitality]]> Throughout the warm weather season, the Niwot Market dishes up a Friday night supper that’s as much a community happening as it is an enjoyably casual dining experience. Menus vary from week to week, so it’s best to call ahead to find out what’s cooking. On some evenings the entrée might be fried chicken or steak, on another night clam pasta. The evening that friend Cynthia and I went, the menu was an $18 All-American barbecue heavily influenced by Southern home cooking.]]> <![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[In bee-tween]]> After taking a head count on my most recent visit to the Beehive and arriving at a grand total of 20 women and four babies to only two men, I found myself rushing home to watch Fried Green Tomatoes for the first time in years.]]> <![CDATA[Open mouth, insert wing]]> 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.]]> <![CDATA[Thai a noodle on]]> Prices here are quite reasonable, as lunch or dinner should be well below 10 dollars a person. At-the-counter ordering and service help keep things inexpensive, as does the simple but colorful d%u98EFr, reminiscent of a high-end nursery school.]]> <![CDATA[Good ol' pub fare]]> While posters and memorabilia clearly appeal to a testosterone-fueled football and Ultimate Fighting crowd, the lunch hour is placid, highlighted by an efficient and understated-yet-still-attentive server.]]> <![CDATA[A platter by any other name…]]> Having never eaten a Pu Pu platter on a boat or with a goat I thought it was high time I sampled this classic Chinese-American appetizer assortment. You see, when I went to Chinese restaurants with my folks, things like braised chicken feet were far more likely to appear on the menu than this Americanized appetizer platter.]]> <![CDATA[McFoodies]]> Regardless of whether you’re on Team Offal, Team Slow Food or Team Molecular Gastronomy, a consistent theme in modern culinary thought is the idea of rejecting an industrialized food system, either to maximize the variety of experience, source effectively, or have an intimate knowledge of what you are eating in order to better hack your metabolism.]]>