Top 25 Dishes

Bohemian Beef Goulash – Bohemian Biergarten, Boulder

Getting the slightest nod of approval for a foreign dish from a native countryman is common occurrence at Bohemian Biergarten, a new restaurant established by Czech businesspeople. One dish that passed tests with flying colors is the goulash made up of cubed beef, paprika, and sour cream. Sliced pretzel dumplings accompany it—good for mopping the bottom of the soup bowl. Some cooks at the Biergarten either are from or have ties to Eastern Europe and Germany—the type of familial bonds that make the food every bit authentic.

On Top of It – Martini’s Bistro, Longmont

The cooked-to-perfection petite sirloin is as tender as the Gorgonzola crumbles that give each bite a kiss of smoke. With every bit of this salad on steroids punctuated by balsamic vinaigrette. the tomato and shallots complement all the other elements to add a little zing to the mixed greens. A perfect bite includes all the elements, so make sure to be picky. But don’t worry about being frugal—there is always enough steak for every forkful. Might we suggest saving one last piece to soak up excess vinaigrette and Gorgonzola.

EB Chef Salad with Crispy Shrimp – Early Bird, Westminster

Early Bird is a breakfast joint, and they’re no schlubs when it comes eggs and bacon. Pancakes? Fuggetaboudit. But my favorite plate on the menu shows up a little later in the day (although, technically, I guess you could have it for breakfast). I ordered it after a morning of overindulgences, thinking to choose something “light” while my companions chowed down on omelets and crème brulée French toast. The EB chef’s salad starts with crisp butter lettuce (the queen of lettuces), topped with fresh tomatoes, scallions and cucumber, then avocado and crisp-cooked bacon, house-pickled fennel, and finally, five gorgeous, lightly pankoed and perfectly fried jumbo shrimp. With a side of homemade ranch. This is the kind of salad you happily eat as a meal—whether you’re watching your calories or not. Every bite was a symphony of flavors, the bright high notes of vinegar of the pickled fennel cutting the fat of the avocado and bacon, the shrimp so golden brown delicious as to not be the least bit greasy, the veggies a crunchy base note to it all.

Illegal Ribs – The Rib House, Longmont

When the Rib House owners moved to Colorado in 1989, they missed something their new home desperately lacked: Kansas City-style ribs. Rather than continuing to Fed Ex food from Missouri, they took matters into their own dry rub-covered hands. Their Illegal Ribs are hickory-smoked and have a crust (or bark) that forms beautifully, giving away easily as meat morsels slide off the bone. Cooks even take their time to de-fat the baby back ribs making each bite (kinda) guilt-free. The culinary endeavor paid off. Now customers double wrap their ribs and fly them out to Japan.

French Toast Cupcake – Indulge Bakery, Erie

Cupcakes should be revered. They can pack all the punch and excitement of a multi-tiered cake into a mushroom-sized dessert, and still have room for experimentation. Meet the French Toast Cupcake, which takes the best parts of the breakfast pastry (maple syrup frosting, sweet vanilla bread) and then adds sticky candied bacon—we love that stuff, get over it! It’s certainly filling like a large breakfast, but such is the awesome power of the cupcake. Caution: The sugar rush may induce comas.