Community Table

Hall acclaim

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Thanks, Cheesecake Factory, for all the memories, but it’s hard not to be excited about Denver’s Avanti Food & Beverage food hall opening a...

At-home recipes from local chefs

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So, we’re all stuck at home. Hopefully, you’ve checked out our list of the Boulder County restaurants offering delivery/takeout during the coronavirus shutdown (boulderweekly.com/cuisine/restaurant-listings),...

Frozen aloha

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It sounds pulled out of a Dickens novel: A woman named Snow by her half-Canadian parents is raised in Hawaii, moves to the mainland...

Babettes’ Steve Scott on grain sourcing, rising rents and baking beautiful...

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Steve Scott is not your typical artisanal baker. After nearly two decades baking in shops from California to Colorado, the former semi-pro cyclist opened...

Audacious growth

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Rowdy Mermaid and its founder, Jamba Dunn, have always done things differently.  Almost a decade ago, Dunn was just a Boulder dad with a doctorate...

The only grocery store in Lyons is doing well, and now...

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Main Street in Lyons is empty. Amid stay-at-home orders, people aren’t going to the nature park or stopping in for a long brunch. They’re...

Louisville’s Punch Buggy Shave Ice turns to waffles for the winter

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Louisville’s Neige LaRue thought she might get some skeptical glances when she opened a shave ice shop out of a walk-up window on Main...

‘The Versailles of chicken coops’

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On the top of Flagstaff Mountain, 100 chickens are living their best lives.  A rooster, a handful of show chickens and dozens of egg-layers squawk...

‘That was a fun one’

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When The Med closed earlier this year, there was a visceral reaction in the community. People felt like their own personal dining rooms closed,...

Moxie’s Andy Clark on using heirloom grains and his forthcoming Boulder...

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Andy Clark, the two-time James Beard Award semifinalist and head baker and owner of Moxie Bread Co., is scraping and molding a viscous, bespeckled...

The next biggest thing in alcohol is… seltzer?

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You know, we should’ve seen this coming. There were whispers. Ghosts of future day-drinking excursions. Go back to the mini-fridge in the garage of...

‘It’s just French peasant food’

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I had barely met Michael DeBoer before he invited me to board Louise. Louise was on her big, yellow second life — she started...