<![CDATA[Boulder - Weekly - Restaurant Review]]> <![CDATA[Classy doesn't have to be pricey]]> You know a restaurant is truly farm-to-table when the menu has to be printed daily. Don’t worry. The paper gets recycled.]]> <![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[A hut with potential]]> In reality, Elephant Hut is a swank Thai eatery, serving obligatory staples of Southeast Asian cuisine such as curries, entr饠salads freighted with fresh papaya, noodle plates and spicy, citrusy soups.]]> <![CDATA[The bison house that Ted built]]> Typically I resist reviewing chains, although a combination of curiosity and coincidence compelled me to check out Ted’s Montana Grill, cable magnate turned environmentalist/land baron Ted Turner’s culinary endeavor. When it comes to outspoken American billionaires, I’ve always preferred Turner’s vaguely crazed bravado, such as when he won America’s Cup in the ’70s, to Donald Trump’s cranky hyperbole.]]> <![CDATA[Brunch at Boulder’s Brasserie Ten Ten]]> Seated at a sunny outdoor table so as to best emulate a Parisian sidewalk experience, we began with full-bodied cups of $2.50 coffee.]]> <![CDATA[The water’s fine]]> One thing every diner needs in their toolkit is good, simple Asian food. Not simple in the sense that it’s of poor quality, but simple in the sense that it isn’t decorated to death, to the point of terminal tackiness. Just something approachably tasteful, and tasty.]]> <![CDATA[Jet over to Espressoria]]> Much like Hart feels a strong degree of loyalty to the Parisian establishment where he spends his time, I have a deep allegiance to the Espressoria. Its considerable virtues include consistently friendly service with a smile and an endearingly ramshackle interior.]]> <![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.]]> <![CDATA[Simply satisfying]]> Perhaps nowhere else in Boulder County is food tied to a place as much as Tibet’s Restaurant & Bar in Louisville is to the country and perspective of its namesake. The interior is designed with care and intention. The owners Mark Herman, and Kami and Pasang Sherpa, the latter two of whom are from Nepal, have carefully placed artifacts throughout the restaurant to effect calm and pleasure. “Each decoration,” the owners write, “serves as a reminder of Buddhist philosophy. … Tibet’s has been decorated with strategically placed items to create the best energy for the space.”]]> <![CDATA[Pizzeria Locale gives Bay-area pizza a whirl]]> Boulder’s Pizzeria Locale has been in business almost two years, and has solidified its position as a go-to spot for wood-fired, Naples-style pie.]]> <![CDATA[A farmhouse kitchen and pub]]> This new self-styled farmhouse kitchen and pub distinguishes itself by offering locavore small plates as well as a relatively affordable prix fixe menu spotlighting ingredients from Chef Eric Skokan’s farm.]]> <![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[Tavern fare with a twist]]> Whenever I visit a place calling itself a tavern, I half expect it to be populated by a clientele consisting of Revolutionary War colonists plotting their next move against the monarchy. More realistically though, I anticipate that a self-proclaimed tavern is an unfussy spot where decent brews flow freely and bar food staples are abundant and reasonably priced.]]> <![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[Beers, burgers and Belgium]]> West Flanders is a Belgian province known for significant events in both World Wars, notably the bloody fighting around Ypres and the Dunkirk evacuation. It also has a reputation for the peculiar practice of cat flinging. Lastly, and perhaps most relevantly, it has a longstanding tradition of brewing high-quality beers.]]> <![CDATA[Farm to fast food]]> The Colorado chain has been slinging spinach since 2004, steadily growing from a single saladteria in Denver to a dozen locations statewide, with company owners saying they are looking to open as many as 50 more outlets in the next five years. MAD Greens may not be winning friends by The Simpsons’.]]> <![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[Basta’s brunch among the best]]> Once known as Pizzeria Basta, the Boulder eatery now simply known as Basta still serves savory wood oven pies. But this name change more accurately reflects a menu offering much more than just pizza, which is a smart move.]]> <![CDATA[Where in the world?]]> 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.]]> <![CDATA[Temperature matters]]> 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.]]>