Finally, Pub-Crawls for Foodies

In Boulder, it’s not uncommon for your average hardcore foodie to stumble out of a restaurant, drunk off a pan-seared duck confit. And if pub-crawls have taught us anything, it’s better done in groups.

Dishcrawl, a culinary social networking start-up, does just that. The way it works is foodies register online, and then meet at a designated location. From there, you hit a handful of restaurants with complete strangers. But food opens you up to great conversation, making this especially ideal for the wallflower at the diner or an out-of-town businessman pining for memorable moments.

I know my experience was unlike any other. On March 27, we began around 7 pm at Bacaro Venetian Taverna. After checking in with our Dischcrawl host and getting nametag-ed, Bacaro’s new chef Patrick Halloran prepared three dishes, each about 2 – 3 ounces (the norm for participating restaurants), and with ingredients sourced from ten local farms.

Dishes: A chicken and lamb spiendo; salmon belly crudo; and homemade gnoochi with asparagus and mushrooms (really superb!).

Next, our Dishcrawl MC took us to Rio Grande… Your correspondent heavily recommends the Agave Martini.

Dishes: A plate of mahi-mahi with rainbow coleslaw and steak tacos with corn salad.

All of us began to realize the Dishcrawl night was themed “food from around the world” when we entered Sherpa’s Ascent. Tapestries of Mt. Everest adorned the walls. And a prayer wheel was over my head. The owner and chef spoke to us about the food, giving us a little background about growing up in Sengal. Turns out he’s assisted ten climbs up Mt. Everest … no biggie.

Dishes: Warm naan, chicken curry, saag, momo (steamed Tibetan dumplings), and creamed spinach dip.

We arrived at our last restaurant, Foolish Craig’s, as strong acquaintances, exchanging anecdotes and quips over a trio of crepe desserts, each more sweet and insanely unique than the last. To help wash it down, the bartender slinged drinks specially catered to Dishcrawl-ers: a shot glass of Irish Coffee and Winter in Mexico.

Dishes: A wine-macerated berry sauce on crepe, a 21-layer crepe the size of baklava, and a special variation of the Whole Thing Crepe made with caramel, cinnamon walnuts, bacon, topped with a splotch of Nutella.

Overall, the evening was extraordinary. And for those who unconsciously Instagram plates of food, you are not alone. In fact, here’s a new opportunity to do it with people that are like-minded—or if not, at least there alongside you, stumbling out the door, bellies full of newly discovered eats.

Boulder’s Intro to Summer Dishcrawl is May 15