Ah, brunch. The glorious time of day when we throw out all the rules and dive headfirst into eggs, pancakes, and maybe — even better — cocktails before noon. With so many tempting brunch spots close by, making a decision could call for a little help from a Magic 8 Ball.

The Buff Restaurant: Where pancakes flirt and $1 mimosas flow
Boulder

When Boulder locals talk brunch, one name always bubbles to the top: The Buff. Cozy as your favorite hoodie and twice as satisfying, this neighborhood staple has been slinging eggs, green chili, and good vibes for over 30 years.

Family-run from the start, The Buff feels like home the moment you walk through the door. General manager Dru Libby is known for greeting regulars with a warm hug and a smile as sunny as your eggs.

The crown jewel of the menu? The Olé Skillet — chorizo, green chilies, onions, jalapeños, potatoes, and cheddar smothered with their famous pork green chili, which might just be the reason Boulder gets out of bed on weekends. Feeling like a kid? Try the White Buffalo Cakes with crispy edges and pillowy softness accented with white chocolate and strawberries. The star? Chicken & French Toast, a perfectly-paired sandwich topped with bacon — because why not? (Already planning my return visit for that dish.)

White Buffalo

And the drinks? Let’s just say they’ve got legendary status. The Buff’s $1 on tap cocktails — yes, one dollar — draw brunch lovers like bees to honey. From classic mimosas to the garnish-loaded Tatanka Bloody Mary, your cup (and Instagram feed) will be full.

Non-drinkers, fear not: The White Buffalo (white chocolate espresso mocha) piled with whipped cream and Dirty Sherpa Chai will give you all the cozy, caffeinated feels you need. Here, brunch is more than a meal — it’s a ritual. Come hungry, leave hugged.

Suggested Pairing: Olé Skillet + $1 Mimosa
Pro Tip: No time to brunch? Grab a White Buffalo to go.
Vibe: Cheerful, friendly, always buzzing

Blueberry Pancakes

Morning Glory Café: Mother Earth’s brunch spot
Lafayette

Morning Glory Café isn’t your run-of-the-mill brunch joint. The secret sauce? Sustainability and local ingredients. Owner Lilly Lieb sources nearly 80% of her ingredients from local farms and strives to get organic whenever possible. From organic, cage-free eggs to fresh, wild-caught salmon, everything at Morning Glory is scratch made and straight from the heart.

Lieb’s commitment to high standards goes beyond just sourcing — it’s in the very DNA of the place. Whether it’s the homemade pesto or her iconic mom Jules’ blueberry dressing (made with agave to keep it vegan), every bite is crafted with care and intention.

The menu is so packed with options that the best choice might just be to ask your server to choose for you. Lieb brought out the Mango Salmon Salad topped with goat cheese, avocado, and blueberries and a stack of Blueberry Pancakes that pleased both my inner kid and gluten-free diet. Morning Glory Café takes dietary restrictions extremely seriously and has a cult following in the gluten-free crowd. For a breakfast entrée, try the Niwot Omelet packed with feta, tomatoes, and spinach topped with a vibrant pesto.

Lieb’s cocktail game is just as impressive as her food. Her Bloody Mary? Vegan and made in-house with balsamic vinegar for a unique kick. The Mimosas come in pint glasses and the coffee? It’s single-origin Costa Rican beans sourced directly from an employee’s family farm for a cup of goodness with a side of authenticity.

Lieb isn’t just serving up great brunches; she’s building a community. With liveable wages and a staff that sticks around for years (shoutout to Adolfo, who started as a dishwasher and now runs the show), the restaurant exudes a warmth that mirrors Lieb’s values. It’s not just about feeding people — it’s about caring for them, whether it’s through the food, the atmosphere, or the heartfelt connection with every guest.

Suggested Pairing: Niwot Omelet + House Bloody Mary
Pro Tip: Feeling spunky? Ask your server to surprise you with some Jackalope.
Vibe: Relaxed, eco-conscious, neighborly.

Salmon Caper Benedict

Tangerine: Classic breakfast with a modern twist
Longmont, Lafayette, Boulder

Tangerine is like your favorite breakfast diner, but imagine if it put on a pair of sleek, modern shoes and went to art school. Chef-owner Alec Schuler crafted a menu designed to hit that sweet spot between comforting and unexpected. Sure, you’ll find the classics — eggs Benedict, pancakes, and omelets — but Tangerine encourages a little culinary wanderlust with a breadth of creative options and a constant rotation of specials.

Schuler’s dedication to quality ingredients means that almost everything on your plate is locally sourced. Colorado-grown potatoes, hangar steak, and cage-free eggs ensure your brunch dollars support small farms and ranchers across the state.

“We’re a scratch kitchen,” said chef Jonathon Derreberry, who creates the specials for the Longmont location. “Everything is made from recipes. We hired skilled chefs. Culinary skill is at the heart of everything we do.” And it shows — whether it’s the house-cured Salmon Caper Benedict or the vibrant Strawberry French Toast, every dish feels like it was crafted with care and a lot of heart. The star of the menu is The Vegan — this isn’t your typical tofu scramble. No, this dish features tempeh, avocado, fresh greens, caramelized onions, carrots, pinto beans, romesco, and pesto, all beautifully plated in a way that could make even the most dedicated carnivore pause and say, “Yes, please.”

Let’s not forget about the drink menu. If you’re thinking about pairing your brunch with a little something special, Tangerine’s cocktails won’t disappoint. The Strawberry Matcha Latte? It’s like a blankie in a cup. If you’re in the mood for something with a little more kick, try the house-made bloody mary (yes, it’s vegan, and yes, it’s amazing). And their seasonal drink specials, like the Lavender Lemon Drop martini, are always on point.

Tangerine is a hopping spot. Call ahead on weekdays and get there early on the weekends for your best chance at getting a table when you arrive. With the generous portions, plan on loosening your pants on the ride home.

Suggested Pairing: The Vegan + Strawberry Matcha Latte
Pro Tip: The specials change often — follow your cravings off-menu.
Vibe: Bright, modern, effortlessly hip

Shrimp and Grits

Lucile’s: Brunch with a side of jazz hands
Erie, Boulder, Longmont

Lucile’s Creole Cafe has been a Boulder County brunch icon since 1980, and it only takes one bite to understand why. The Erie location is right on Briggs Street in a cheery yellow building transporting diners from Old Town Erie straight to New Orleans, complete with zydeco tunes playing softly in the background and powdered sugar floating in the air like confetti.

Lucile’s brunch is loud, lively, and unapologetically joyful. “We want it to feel like a party,” said general manager Michael Micek. “If you call on a Saturday and ask about the wait, I’ll tell you, ‘Come on in anyway — it’s a hoot!’” And he means it.

Eggs Sardou

The menu? Oh, it slaps. The inspiration came from a chef trained at New Orleans’ legendary Commander’s Palace, and the flavors still run deep. Everything’s made from scratch — from the house ketchup and jams to the light-as-air biscuits (Don’t even try to recreate them, the recipe’s top secret.).

Lucile’s elevates the basics like the Eggs Eisenhower (creamy scrambled eggs cooked low and slow with clarified butter) and Pain Perdu (pure French toast perfection with house-made pecan syrup). Teleport straight to the 504 with Eggs Pontchartrain. Regular patron Jack Feuerbach sat at the bar enjoying his mountain trout, with a side of the best jalapeño cheesy grits in Colorado. Dine like the royals with Eggs Sardou — lightly spiced and decadently creamed spinach, juicy Gulf shrimp, expertly poached eggs, and house-made hollandaise.

As for the bar, Lucile’s well-garnished Cajun Mary has won Yellow Scene Magazine’s Best of the West contest for 25 years straight. So that’s a no brainer. For a warm treat, do not miss the Café au Lait with chicory coffee and a side of beignets piled with a mountain of powdered sugar that your kids will remember for a lifetime.

Lucile’s isn’t just where you eat brunch. It’s where you experience it — Creole-style.

Suggested Pairing: Beignets + Cafe au Lait with chicory coffee
Pro Tip: Ask for the Farmer’s Eggs—an off-menu gem
Vibe: Lively, jazzy, powdered-sugar paradise

Carrot Brisket Hash

24 Carrot Bistro: The kind of brunch Gatsby would have hosted
Erie

Just a block away from Lucile’s, tucked inside a gorgeous historic building with exposed brick, rich wood tones, and a bar that would make even Gatsby jealous, this spot serves up brunch with both flair and soul. Brunch at this charming, brick-house beauty isn’t just about eating — it’s about being wrapped up in good vibes and life-altering food. Amy and Elaina greet regulars with the kind of familiar, beaming smiles that make you feel like family — even if it’s your first visit.

Carrot Farmers Benedict

The food? Oh, honey. Owner Bianca Retzloff’s menu is equal parts comforting and creative. As a starter, 24 Carrot has transformed the classic French Beignets and laid them on a layer of lemon curd that is lick-the-plate worthy. The Farmer’s Benedict is a crispy sweet potato cake crowned with a perfectly poached egg and a bright, herby house-made pesto that tastes like sunshine and garden-fresh magic. The Beef Brisket Hash is pure comfort, with melt-in-your-mouth brisket, tender potatoes, and poached eggs, the dish is a true chef’s kiss. And the French Toast? Served with Chantilly cream, fresh strawberries, and a sprinkle of fresh basil, this dish will make you rethink every brunch decision you’ve ever made. Just ask diner Scott Schneider, who paused mid-bite to ask, “Excuse me, what did you do to French toast?”

Behind the bar, Manny shakes up cocktail magic like the Hans Shot First — gin, lemon, Prosecco, and lavender, served in an antique silver chalice — and the Oh You Pretty Thing, a muddled blackberry-mint-lemon masterpiece.

Brunch here isn’t just a meal —it’s an affair, equal parts cozy, classy, and totally crave-worthy.

Suggested Pairing: Farmer’s Benedict + Bitter Sweet Symphony
Pro Tip: Save room for the lemon curd-accented beignets — they’re pure gold.
Vibe: Vintage elegance meets small-town charm

The Brunch Houses Hot Chocolate

The Brunch House: High school sweethearts serving up breakfast goals
Westminster

Some brunch spots have a line out the door. Others have a waitlist a mile long. But The Brunch House? It’s got something even better — regulars who stroll in like it’s their own kitchen, call the servers by name, and settle into the kind of warm, unhurried atmosphere that makes you forget you’re technically dining in a strip mall behind a Sonic Drive-In.

The Brunch House is the passion project of Karen Ibarra and her husband Victor Aguilar, high school sweethearts turned business partners, who took a leap on their dream after years of working in family restaurants together. When they peeked through the windows of this spot on Thanksgiving 2023, they knew they’d found “the one.” April 22 was their first anniversary, and business is booming.

The Chile Rellenos Skillet is a brunch hero in a cast-iron disguise: a golden fried tortilla stuffed with jalapeños, melted cheese, refried beans, eggs, hash browns, and then smothered (with affection, I’m convinced) in their house-made green chile — a family recipe passed down from Victor’s father. It’s spicy, hearty, comforting, and impossible to finish without leaning back in your chair with a satisfied grin.

If you’re leaning sweet, the Tres Leches French Toast is the kind of dish your childhood self would’ve ordered every single Sunday, had your parents let you. Thick slices of French toast get drenched in sweetened condensed milk and caramel, topped with strawberries, whipped cream, and fresh coconut flakes.

The bar menu leans fun and unfussy, offering brunch classics like mimosas and micheladas, as well as playful house specials like the Colorado Sunrise — a twist on the tequila sunrise that somehow tastes like both brunch and vacation at once.

The prices are the icing on the (tres leches) cake: soul satisfying dishes without the bill to match. Pancakes for $11, a Benedict under $13, and a delicious medium roast coffee that won’t break the bank at $3.50. A robust kids menu means your kids are prioritized too.

Suggested Pairing: Chile Rellenos Skillet + Colorado Sunrise
Pro Tip: Bring the whole crew — the kids menu is no afterthought.
Vibe: Homey, welcoming, and strip-mall humble, but five-star flavor

Veggie Omelet

The Greenbriar Inn: Where brunch is an elegant affair
Boulder

Step inside, and you’ll be wrapped in the warm glow of old-world Bavarian charm, where sumptuous leather booths and white linens whisper luxury, but the vibe stays as welcoming as your favorite neighborhood diner. Phil Armstrong, who’s been part of the Greenbriar team for over four decades, took the ultimate leap from chef to owner 31 years ago — and the passion still shows on every plate. He’ll stop by your table to check in on you, as any good host would in their home.

French Toast

First up: the pastries. Light, flaky, buttery, and just the right hint of sweetness — these are no off-the-truck danishes. Everything but the croissants (which fly first class from France) is made in-house, and it shows in every bite. It’s the kind of pastry basket that could easily distract you from the rest of the menu — if the rest weren’t just as stellar.

Much of what lands on your plate starts right out back, taking farm-to-table to the extreme, thanks to Greenbriar’s three on-site gardens. Whether it’s fresh herbs, veggies, pickled goodies, or house-made jams, the kitchen works seasonal magic year-round. Greenbriar even cures its own bacon, smokes its meats, and handcrafts sausages like it’s the only way to do things — because here, it kind of is.

The menu is expansive. From Deviled Eggs to Oysters Rockefeller, expect classics executed to perfection. The Traditional Benedict’s eggs arrive with yolks that practically glow, balanced on English muffins with a generous serving of house-cured ham that tastes like Easter morning. The Vegetable Omelet? Fluffy, soft, and filled with fresh seasonal veggies, like asparagus prepared so well it makes the whole plate sing. And don’t skip the Vanilla Custard French Toast — golden on the outside, tender inside, and topped with fresh blueberry and mint compote and whipped cream.

The drinks are just as thoughtfully crafted. If you’re a bloody mary fan, brace yourself: The Greenbriar Spicy Bloody Mary stars garden-grown horseradish-infused vodka dressing up a house mix, rimmed with celery salt, and garnished like it’s dressed for a party. The Passionfruit Mimosa leans bright, fruity, and just the right amount of fancy — like brunch in a glass. Oh, and if you’re the type who takes brunch with a side of wine, you’re covered. With 670 bottles in the cellar, there’s a pour here for every plate, every taste, and every excuse.

Greenbriar Inn Cocktails

At its heart, The Greenbriar Inn is more than just brunch — it’s a Boulder tradition served with genuine hospitality, garden-fresh flavor, and the kind of attention to detail only a family of food lovers could deliver. So go ahead, dress up a little for the occasion (my suggestion — not theirs) and make the drive. Brunch this good deserves a little extra effort.

No two brunches are ever the same, and that’s the magic of it. Each of these local gems serves up more than just a plate of eggs and pancakes. They offer up personality, heart, and the kind of experience that lingers long after the last sip of coffee. Morning Glory Café wraps you up in fresh, local ingredients that feel tailor-made for an Earth Day celebration, while Lucile’s is a powdered-sugar-dusted party you’ll want an invite to every weekend. 24 Carrot Bistro charms you with its unassuming elegance, the kind of place where comfort and creativity hold hands. The Brunch House reminds us that incredible food and genuine hospitality don’t have to come with a hefty price tag. The Greenbriar Inn is your go-to for those milestone moments that deserve a little extra sparkle. The Buff blends laid-back Boulder vibes with the kind of star power that might have you brunching beside a celebrity. And Tangerine? Well, it’s the rare unicorn that welcomes both stroller-pushers and flannel-wearing foodies with open arms.

Suggested Pairing: Vanilla Custard French Toast + Passionfruit Mimosa
Pro Tip: Make a reservation — especially for special occasions.
Vibe: Elegant, timeless, tranquil

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The post Bruuuunch, Please! appeared first on Yellow Scene Magazine.

Main Street Longmont offers it all

Chris Curtis

I put forth the challenge of a meal focused on indulgence to the Gafner Group, who operate three concepts on Main Street Longmont. I wanted to see if they could create a meal that felt cohesive while uplifting local products. I also wanted an experience that anyone could easily recreate for an indulgent night out. The three concepts are within easy walking distance of each other on the flower lined, tree-filled street and I knew it would make for a great dining adventure.

Jefe’s | Longmont – The Chips + Dips Quatro

Extravagance: My indulgent afternoon began at Jefe’s, located at the southern end of Main Street. It was like walking into the epitome of joy. Bright colors abounded, juxtaposed with the dark floors and beautiful bar along an entire wall. The Chips + Dips Quatro arrived along with the four margaritas that make up their Margarita Flight. It’s an extravagant display of bites and sips that are made in-house daily. The guacamole takes the richness of the avocado and contrasts it with a bright pico de gallo on top. The queso ate smooth and creamy.
Coupled with the spice from local Buckner Family Farm’s chorizo, you can’t help shoveling it in with the gluten free homemade chips. A 50-year-old salsa recipe lightened things up a bit before I dove into the rich, earthy, velvety bean dip. Not to be outdone, the margaritas called out to be sipped alongside the dipstravaganza. The best selling toasted coconut margarita offered a tropical reprieve from the rich dips. The citrus notes of the house margarita and the delightful frozen strawberry were like smiles in a glass. Lastly, the mango, with a housemade rim, tasted like a richer tajin, reminding you why mangos are a staple in the margarita scene. Hannah, my hostess, summed up this extravagant appetizer indulgence better than me. “Why choose one when you can have them all?”

99 Bar Saloon | Longmont – Brek Burger

Decadence: A short walk brought me to 99 Bar Saloon. With its dark and rustic interior, patrons find themselves transported to an old time saloon right out of a Western, but with a bit of a chic, modern vibe. Decadence lurks in the dark corners, just waiting to be let loose on my palate. I ordered the Breck Burger. Cream cheese, cowboy candy — a sweet, jammy jalapeño concoction that served as a great bridge between my appetizer and main course rounds — bacon, lettuce, tomato, and barbeque mayo check all the boxes for creamy, spicy, salty, and decadent. My server asked if I’d like to make it a double. I indulged without hesitation. As I pondered the sides, my eyes locked in on the mac and cheese.

Dare I?

Oh, yes. I dare.

My burger arrived and as the juice dribbled down my chin and I dug into the creamy mac and cheese I was reminded that indulgence can take many forms and the decadence of indulging in comfort food should never be ignored.

99 Bar Saloon | Longmont – Old Fashioned

Premium: Copper Sky Distillery is located a block off Main Street Longmont. They strive to bring an elevated experience to their customers by offering premium spirits without the premium price. 99 Bar Saloon made fine use of their bourbon in one of my favorite cocktails, an Old Fashioned. The complexity of the caramel flavors, bitters, and demerara sugar provided a sweet reprieve from the richness of the loaded double burger and mac and cheese, allowing me to indulge more and more in those decadent bites, which deserve nothing less than a cocktail with premium spirits.

The Roost | Longmont – Bourbon Cheesecake

Satiation: Finally, I waddled my way up to The Roost, my third and last stop on this indulgent adventure through the Gafner Group’s concepts. Located at the northern end of Main Street, I found myself on their beautiful rooftop patio, the perfect setting for what awaited me. An indulgent meal should end with an indulgent dessert and it arrived in the form of Bourbon Cheesecake. The cherry compote reminded me of the luxardo cherry I shamelessly dug out of my old fashioned glass at my last stop, creating a great bridge between these two courses. The dessert capitalized on my experience through the notes of bourbon, orange-candied pecans, brown sugar crust, and Chantilly cream. It’s a sweet, tart, creamy combo with flavors and textures for days. I’m usually satiated by a regular piece of cheesecake, but this indulgent one definitely put the cherry on top of my meal.

The Roost | Longmont – Cherry Rye

Fulfillment: My Bourbon Cheesecake arrived accompanied by a cocktail dubbed the Cherry Rye. It featured a ginger beer made by Kures Craft Beverage Company out of Loveland. It’s an all natural product made up of only four ingredients that are all easy to pronounce. The ginger beer offered an effervescence to the cocktail, making it a complement to the indulgent cheesecake. The pairing occurred through a housemade cherry shrub. The shrub offered a fulfilling flavor to the cocktail with its blend of cherries, aromatics, sugar, and vinegar. Whiskey based, the Cherry Rye’s tart profile enabled me to return again and again to the cheesecake, creating a delightful conversation between the two. Fulfilled and satiated, I took a much needed walk back to my car and marveled at how these three diverse concepts came together for this multi-course, indulgent meal on Main Street Longmont.

Walk-Up Meals

Kristen Richard

Sitting down at a restaurant, ordering off the menu, and chatting with friends or family while waiting for your dish is always a nice reprieve from the world. But sometimes your evening calls for something a bit less, well, structured. Enter food trucks and dining halls. Peppered across the front range, these establishments serve cuisine from all over, all while providing a laid-back atmosphere. From the appetizer to the dessert, here are some of our favorite spots for when the “treat yourself” mood strikes.

Gator Tails Food Truck | Longmont — Gator Bites

Yes, you read that right, alligator.

Bryce Hansen, owner of Gator Tails, launched in December of last year, was determined to bring Cajun and Creole dishes to the Front Range. Dishes that he wasn’t able to find at many places out here. But why this cuisine specifically?

“New Orleans culture and food, well that’s true America right there,” said Hansen, with a smile. Admittedly, he said people from this area are sometimes skeptical of the truck as they have been let down before.

“We get a lot of people from Louisiana who are excited,” said Hansen. “But we also get people who are skeptical. Especially when they learn I’m from Indiana. But I have spent a lot of time studying and learning to cook these types of dishes. And after they try it, they almost always love it.”

One of his best sellers? The Alligator Bites.

“That’s definitely our top seller,” said Hansen. An anomaly, these deep fried snacks are served with remoulade sauce, which is the perfect accompaniment as it’s a mixture of mayonnaise, spicy mustard, horseradish, and a whole host of other ingredients.

Get Their Schedule Here

Chile con Quesadilla | Various Location — Mac Daddy Tacos

Christina Richardson didn’t set out to make a taco truck.

“Everyone has a taco truck,” said Richardson. “We wanted to do something different and so we started a quesadilla truck.” Chili con Quesadilla launched in March of 2020. And since it was considered take-out they were able to stay open. They quickly started racking up accolades and selling out of all of their … tacos?

“So, we became a taco truck,” Richardson said with a smile.

Richardson launched Chili con Quesadilla because she wanted to cook and serve the Mexican food she grew up with but couldn’t find in Colorado. Her and her family’s love for the dishes they prepare is evident. One of their best sellers? The Mac Daddy taco. It’s easy to see why. The perfect balance of cheesy goodness is achieved with rich melt-in-your-mouth pork. The mac has green chili mixed in, so there’s just a touch of spiciness.

Or opt for the Birria tacos. Richardson and her husband developed the recipe by traveling all over and sampling different types. Evidently, it paid off as it consistently sells out. Topped with Monterey Jack cheese, herbs, and lime for acidity, it is served with a consommè broth dip. This is definitely the taco I would pick after a long hike or bike ride.

Parkway Bar & Grill | Longmont — Dubbly Bubbly

You may think if you’ve seen one spritz, you’ve seen them all. That is until you order the Dubbly Bubbly. This show-stopper of a cocktail was created by Parkway Bar manager Rob Sloma, as a playful riff on the Barcelona Spritz with neighboring food stall — HipPOPs — in mind. Much like how these gelato popsicles are dipped in various toppings and sauces, the glass of this bright pink cocktail has a striking stripe of orange zest down the side.

“I love the community of food halls,” said Sloma, with a kind of earnestness that only comes from talking about something you’re truly passionate about. “So I made cocktails that are meant to pair with dishes from each station to help further tie us all together.”

The Dubbly Bubbly certainly is an excellent dessert accompaniment. It’s zippy and citrusy with just a hint of underlying sweetness. And while the outside of the glass is dipped in absinthe (to hold the orange zest) the aroma and taste (as you should lick the glass) play nicely with the sweetness of the actual drink.

Additionally, if you are not imbibing, or being the designated driver in the indulgent meal quest, you can opt for their mocktails.

Sweet Cow | Longmont, Louisville, Boulder -Root Beer Float

“It’s funny, you think you are just scooping ice cream but it’s so much more than that,” said Maureen O’Neill, director of marketing, communication, and tech, who started at Sweet Cow shortly after they were founded in 2010. “What we are doing is simple but it can really mean a lot to people.”

Community is key to Sweet Cow’s mission. “We want to create a community on both sides of the counter,” O’Neill shared with a smile. And that sentiment comes in the form of accommodating many requests to sample flavors to sourcing locally when possible. For instance, they use Ozo Coffee Company, which is based in Denver, to make their coffee-flavored ice cream. Additionally, they tap local candy company Hammonds for their hot caramel sauce.

And that sentiment certainly shines through in their root beer float, available in both their shops and trucks.

Now, you might be thinking, “A root beer float is far too sweet for me.” But it’s made with Boylan Bottling Co. Root Beer so it is perfectly balanced between botanical flavors and sweetness. The ice cream is creamy and sweet, yet still not heavy. It’s the ideal nightcap for even the most indulgent of meals.

Asian Pairing

Ryan Sullivan

Asian cuisine is a vast term encompassing an entire continent’s food, literally billions of people. Each person has their own idea of what constitutes Asian cuisine, but no matter what your taste, you can find something magnificent to represent this varied and often spice-forward region of the globe. This pairing highlighted the small establishments serving top-notch Asian cuisine in our area. Whether it’s food trucks, food halls, or hidden units in shopping centers between a laundromat and an antique store, these are all great places to discover delicious Asian fare. Here, reclusive, skilled chefs bring recipes from afar — from parents and grandparents — to the Front Range.

The word that kept coming to my mind as I tasted these dishes and drinks was liveliness. These chefs capitalized on the great strengths of the wide variety of Asian cuisine — bright, lively tang and heat, and a depth of flavor that requires the time and attention often missing in our Western quest for efficiency at any cost.

Mana Thai Comfort Food | Longmont – Tom Kha 

Even though shrimp claims to be the star of this traditional Thai soup, the real magic lies in the complex, multi-layered broth that’s almost impossible to describe. The sourness from lemongrass, savoriness from galangal root, creaminess and sweetness from coconut milk, herbaceousness from kaffir lime leaves, and heat from Thai chilies must all be perfectly balanced to create the ideal Tom Kha. This delicate task falls to the skill of the chef. Chef Noi Hoefer at the take-out restaurant Mana Thai, has perfected the process. She uses a mushroom-based broth instead of the traditional shrimp base, making the soup accessible to vegetarians while preserving the umami flavor that forms the foundation. This is the kind of soup I’d want if I were sick; it has a special quality that revives even the most downcast spirits.

Parkway Bar  | Longmont – Aichi Lychee

Hidden in the Parkway Food Hall is a bar serving unique and delicious cocktails designed to pair with the restaurants there. The Aichi Lychee falls somewhere between a highball and a sake spritzer, with a spicy kick from the ginger liqueur and light, floral notes of the beloved lychee fruit, native to China and commonly grown across Asia. It’s perfectly refreshing for a late summer afternoon. The cocktail is topped with an edible basil flower, to cleanse the palate before the next course.

Baa Hachi  | Longmont – Yakisoba with pork belly

Chef Adam Chan explained the principles behind his delicious Japanese street food. First, freshness and immediacy. He fries the noodles to order in the wok in front of the customer and serves them hot. He despises using a food warmer. Second, preparation. His Chashu-style pork belly starts with pork from the local Buckner Family Ranch, which he slowly cooks and marinates overnight to absorb the soy-salty flavor. The sauce for the noodles is meticulously prepared with a pork base, shoyu, and Japanese barbecue sauce, giving it tanginess and brightness. This preparation pays off in astounding flavor. Third, simplicity. During his time at Michelin-starred restaurants in Chicago, he learned not to add extra flourishes to a dish just because it looks pretty, showcases technique, or follows a trend. Each ingredient should have a purpose and contribute to the taste experience. Lastly, Chef Chan emphasized that good food must be made with love. “A chef just has to care about what he’s cooking.” This, he believes, is the engine that drives everything.

Shin Yuu Izakaya | Louisville – Kubota Daiginjo Sake

Kubota Daiginjo is polished to a pristine 50%, which gives a smooth and clean taste that’s easy to drink — dangerously so. The polishing ratio means that only the purest core of the rice remains, resulting in a sake that’s refined and elegant. Sake’s delicate flavor pairs beautifully with a wide range of dishes, from beef, to chicken, and fish, making it versatile for any meal. In Japan, sake is traditionally paired with sushi. At Shin Yuu Izakaya, I enjoyed it alongside a barbecued chicken yakitori skewer, and the sake’s subtlety perfectly complemented the dish.

Bee’s Thai Kitchen | Erie – Mango sticky rice

Mangoes are in season in Thailand from February to July, and people throughout the region indulge in mango sticky rice, the perfect summer treat. The dish’s popularity and accessibility have made it a global favorite. A tangy, ripe mango is sliced and paired with rich sticky rice, then a sweet coconut milk sauce is drizzled over top. This is everything you’d want in a dessert. Chef Bee Kisich learned traditional dishes from her mother, who ran a small food business out of her cellar in Thailand. Now, she serves delicious fare from her food truck in Erie. Chef Kisich’s version of mango sticky rice features green colored rice, which she dyed with pandan leaf juice. She uses other natural food colorings to get different colors, such as pea flowers to get a stunning blue hue. The result is a bright and colorful dish, which is guaranteed to make your day a little better.

Decadent Breakfast choices

Dani Cole

Ahh… Brunch, one of my favorite dining experiences. There is something undeniably wonderful about having breakfast out of the house, and the North Metro area boasts a plethora of great spots to choose from. I love the whole experience of walking into a breakfast restaurant, the smell of coffee permeating in the air, sitting to in a quiet corner if I’m by myself, or in a booth with friends, and enjoying a breakfast that almost borders on hedonism. I set out across Boulder and Lafayette to find indulgent options for brunch food and drinks that will make your next brunch day sinfully delicious.

Rollin’ In Daisies Bakery | Boulder – Gluten Free Cinnamon Rolls

On a sunny summer morning, I strolled into Rayback Collective, a bar on 28th and Valmont that hosts mobile food vendors. I visited with Jessy Tierney, owner and baker of Rollin’ In Daisies Bakery. She specializes in gluten free cinnamon rolls that will make your mouth water. Often gluten free baked goods are painfully noticeable that they’re a substitute, however, the cinnamon rolls from Rollin’ in Daisies are a delightful exception. Indeed, even a seasoned palate wouldn’t likely be able to tell.

Tierney began her business in June, and said, “I’ve always loved baking throughout the holiday season, and really all the time.” However, after she was diagnosed with Celiac’s Disease, her baking had to change. She said, “Cinnamon rolls were our favorite thing. We’d crack the Pillsbury can and it was the best memory.” After a year of tweaking her recipe, she was ready to bring her cinnamon rolls to the public. The results seem to have been worth it. The taste, texture, and crumb are sublime, and as I peeled the cinnamon roll down to the gooey center, I felt the same nostalgia she talked about. Tierney said, “It’s really fun to play around with the seasons and seasonal flavors.” Her maple pecan and caramel apple cinnamon rolls are coming in for autumn, and she’s already thinking of holiday flavors. In addition to Rayback Collective on Wednesdays and Thursdays, Rollin’ In Daisies Bakery can be found at Boulder Farmer’s Market every weekend as well.

Tangerine | Lafayette – Strawberry French Toast

For the next phase of my brunch journey, I visited Tangerine in Lafayette. ,Chef, proprietor, and founder Alec Schuler served his most indulgent expressions of breakfast and beverages. I started my sampling with the exquisite strawberry French toast. The brioche French toast was beautifully plated to showcase the strawberries, and the flavors were as appealing as the visual. The slight tang of the goat cheese highlighted the fruit, while the almonds lent their nutty crunch to the flavor and mouth feel. The real surprise, though, came from the sweet balsamic reduction drizzled over the dish.

Tangerine | Lafayette – Tequila Sunrise & Iced Strawberry Matcha

The beverages were as delicious as the French toast. Schuler brought me a tequila sunrise, and while I’m not a tequila fan, Tangerine is well on its way to converting me. Rather than the traditional grenadine, they use a raspberry puree and swirl the drink to provide a marbled look to the drink that makes the aesthetic highly appealing, while balancing the fiery nature of the tequila.
They also boast a selection of mocktails for those who don’t drink alcohol, or maybe just don’t want to start their day with booze. Alec served me the iced strawberry matcha, a concoction to delight anyone. Their house strawberry jam, and an oat milk matcha is combined to form a layered look, and the oat milk gives a rich, creamy mouth feel. Tangerine also has locations in Longmont and North Boulder.

The Buff Restaurant | Boulder – White Buffalo

For the final visit on my indulgent journey, I returned to Boulder and went to The Buff. I met with General Manager Dru Libby. One of the main things that drew me to The Buff was the White Buffalo coffee drink. Libby said, “it’s a white chocolate mocha, it has Ghirardelli white chocolate,” and added, “It tastes like birthday cake in a cup.” Indeed, the drink is indulgent and topped with a mountain of whipped cream. Libby said, “you can add booze to it, and Bailey’s Irish cream seems to be the popular boozy additive for the drink, but it’s good as is.”

When I inquired more on the story of The Buff, Libby told me about the family-owned business that’s nearing its 30-year anniversary. She said, “Our expo is the owner’s son, so there’s some element of family that’s always been tied to the restaurant.” The Buff also features some seasonal menu items for fall and Libby said, “we’re bringing in a bunch of pumpkin and Fall themed drinks.” The Buff’s décor features buffalo paintings and a bright dining room that feels welcoming, and their slogan gives a double entendre encouraging guests to “Eat in The Buff.”

The Buff Restaurant | Boulder – Cinnamon Roll French Toast

She also brought me their cinnamon roll French toast, which she described as, “A brioche French Toast stuffed with our homemade brown sugar sweet cream cheese, it’s rolled in graham cracker crust, deep fried and topped with white chocolate frosting.” The crunchy exterior contrasts to the creamy filling to create the feeling of a cinnamon roll in a stuffed French toast.

With my Brunch journey reaching its conclusion, I reflected on the decadence of the food and beverages I had tasted. An indulgent breakfast is, in my mind, one of the simple pleasures of life that makes it worth living, especially if coupled with an equally delectable beverage, adult or otherwise. So, whether it’s Sunday fun day, ladies brunch day, or even just a regular workday, consider the options for something a little more opulent than your regular routine. We’re looking at you, oatmeal!

 A vision of local, elevated, and accessible

Deborah Cameron

Any search for indulgence explores how Colorado is blessed with abundant talented culinary professionals and fresh, local produce. I called on three Boulder County chefs, a mixologist, and a wine purveyor. I asked them to express their skill centering around a main course by Farow, who sources 90 percent of ingredients from within a ten-mile range of their Niwot restaurant. The resulting five-course meal supports the idea that culinary indulgence shouldn’t be heavy, full of luxurious fats, or overly dramatic flavors. Instead, it can be an experience built by consciously chosen ingredients and skillful techniques, reflecting a passion for caring for guests. Indulgence can be a slow sensory moment in front of a plate expressing most of what food can be.

The drink: Buona Sera
24 Carrot Bistro, Erie

I walked into 24 Carrot Bistro on a Thursday night, just as the weekly after-work Farmer’s market was opening. Beverage Director Jennifer Shillington welcomed me warmly as I sat at the bar. Then, she started to measure, pour, and stir. As she did so, she explained that the base is as much like an Aperol spritz as anything you’ll find. But in addition to prosecco, it includes apricot liquor, lemon oil, mint, grapefruit bitters, and Grove Street Meyer lemon liqueur, which was created by Mixologist DJ Reimer, who made a name for himself pouring drinks at 24 Carrot’s bar. Shillington explained why she chose this recipe: “The prosecco gives the kind of breadiness that goes with the pasta, and I chose the lemon oil and mint to highlight those elements in the dish.”

Upon tasting, it was light but satisfying. The citrus matched the lemon in the pasta dish, and the prosecco’s yeasty flavors connected with the eggplant’s fullness.

The appetizer: Castelfranco with pancetta, sherry and egg yolk
Basta, Boulder

Regretfully, I tried to squeeze this tasting between late-day errands and a hard stop to watch the first presidential debate. My stress was no match for Basta’s hospitality, and once I was seated, time slowed. I requested a Castelfranco, a semi-bitter Italian chicory charred in the restaurant’s wood-fired oven, which is the restaurant’s only cooking method for any of its meals. The green was dressed with pancetta, egg yolk, and a sherry dressing that blended acid and richness. I enjoyed it with the sourdough piata, which is straight from the wood-fired oven in which they create all of their meals. The salad was rich, as expected, with the bacon fat, and I could taste the egg’s creaminess, but it also had some brightness and peppery notes. This first course was light enough to introduce the meal with complex flavors that set the stage for what was coming next.

The main course; Eggplant Confit with breadcrumb, lemon, and mint over fettuccini
Farow, Niwot

In the three years since it put out its welcome mat, Farow has given Niwotonians and regional diners a place for jazz happy hours, special occasion dinners, cocktail classes, or just a bite to eat.  Their commitment to hyper-local, seasonal ingredients and ability to source 90 percent of their food from a ten-mile radius has earned them the slow food seal of approval. The dish for this indulgent meal was inspired by the opening of Balcom’s partner property, Baa Hachi, at the Parkway Food Hall. It uses Miso and fairytale eggplant in an uncommon way, so it becomes a fun balance of umami and citrus. The eggplant shines in an iridescent violet, the noodles are made fresh, and the sauce is roasted eggplant with a velvety texture. When tasting it, the rich lemon of the pasta contrasted with the firm and almost sweet eggplant.

The wine pairing: Gruner Veltliner, 2019 Wachau Austria / Grillo, Colosi 2022 Sicily
Boulder Wine Merchant, Boulder

If there’s one shop I consider a relied-upon destination for Boulder’s wine community, it’s Boulder Wine Merchant. Owned by Master Sommelier Brett Zimmerman, founder of The Boulder Burgundy Festival (sorry, tickets for this year are already sold out), people who love wine, are curious about wine, or are just learning about wine head there. So I headed there to find suggestions for wine pairings with Farow’s meal. I spoke to the store’s assistant general manager, Jen Burger de Jimenez, about her selections. The first selection is from a top producer in Wachau, Austria, and was made from grapes allowed to ripen on the vine, so it has a weight that would stand up to the eggplant richness with flavor complexity that matches the lemon and mint in the pasta sauce. Burger de Jiminez chose her second option, an unoaked, aromatic Italian vintage because its flavors of flowers and honey “burst from the glass.” It would match the pasta’s complexities.

The dessert: Decadence tart
Suti & Co., Boulder

I’ve always Turned to Suti & Co. when I wanted to enjoy something decadent in a relaxing, sanctuary-like space.  When I asked Chef Andrea Uzarowski to complete my meal, she provided one of the naughtiest options possible, a satisfying contrast to the lighter but exciting flavors of the other components. Her suggestion was a rich, complex tart. In it, a decadent, house-made graham cracker shell was filled with Valrhona chocolate mousse and topped with dark chocolate and pistachio praline ganache. It’s heavier than the rest of the meal and a heavenly finale to everything I had tasted.

Indulgence Goes Head-to-Head

In addition to the meals we tasted, here are our suggestions on a handful of more minor, two-course pairings from throughout the area.

1. Pizza and beer

• Pizzeria Alberico’s Carciofi e Proscuitto – crème fraische, roasted artichoke, and prosciutto di parma
• Wild Provisions’ Czech-style pale lager

2. Steak and Chocolate

• Oak at Fourteenth Mushroom rubbed dry-aged ribeye with Yukon potatoes, horseradish, and garlic aioli.
• Piece, Love and Chocolate’s Razbeverly fudgy flourless torte

3. Hatch chili happiness

• Santo’s sweet potato enchiladas with Hatch green chili
• Santo’s Hatch green chili margarita with Grove St. Hatch green chili liquor

4. Late night on The Hill

• Chicken on the Hill – Spicy breaded Nashville chicken sandwich
• Fat Shack – Deep-fried Oreos

5. Modern Mid Century 

• Spruce Farm and Fish – Bison and bacon meatloaf
• The Sink – “Buff Mac” Crispy mac and cheese with buffalo chicken tenders, blue cheese crumbles, chicken tenders, scallions and breadcrumbs

The post The Challenge | Indulgence Issue 2024 appeared first on Yellow Scene Magazine.

Restaurants

24 Carrot, Erie CO

Overall EC

24 Carrot Bistro: Replicating last year’s contest nearly to a T, 24 Carrot eeks out the top spot for consecutive years. Erie’s burgeoning dining scene is attracting more and more attention, with 24 Carrot offering a new take on something that is a deep Colorado tradition if you think about it: Farm-to-Table dining.

RUNNER UP – Piripi

The Cork, Boulder CO

Overall & Best Steak Boulder

Boulder Cork: Cork’s legacy is already cemented in Boulder’s history as a beloved, but morphable institution. Since 1969 Boulder Cork has provided fine dining via a focus on locally sourced ingredients and prestigious chefs. One more first-place Best of the West is yet another feather in their cap.

RUNNER UP –  OAK at Fourteenth

Sugarbeet, Longmont CO

Contemporary EC

Sugarbeet: We told you last year in Sugarbeet’s first-place review, make reservations ahead of time! Even their website suggests so, right at the top. This is East County’s top spot for cutting-edge cuisine, there is a reason tables are so in demand.

RUNNER UP – Community

Oak on 14th, Boulder CO

Contemporary Boulder

OAK at Fourteenth: Focusing on the “multitude of cultures that have lived in Colorado, OAK at Fourteenth’s ever-changing menu reflects the season and inspirations that make dining here an experience not just a night out. An exceptional spirits list is another reason readers love coming here.

RUNNER UP – Spruce Farm & Fish

Stacy’s Kitchen, Erie CO

Newcomer EC

Stacy’s Kitchen: East County welcomed Stacy’s Kitchen by awarding them their first-ever Best of the West award this year. Whether it is sweets or sandwiches, Stacy’s has you covered. Affordable and tasty, we see why they’ve earned a spot on the list already.

RUNNER UP – Rumbo 52

Newcomer Boulder

Gemini: Spanish-influenced Gemini again takes home the Newcomer award. This just reinforces the fact that if you haven’t been, you need to go. With tapas of patatas bravas, cheeses, and olives paired with a glass of red, close your eyes and you’ll be in Barcelona.

RUNNER UP – Postino Wine Cafe

Ruby Ru’s, Boulder CO

Cheap Eats EC

Ruby Ru’s: Deciding to open a food truck is a huge step in any chef’s culinary journey. Finding enough success to take that food truck and turn it into a brick-and-mortar location is astounding. Enter Ruby Ru’s in Lafayette. Now serving affordable food from a fixed location.

RUNNER UP – Eats & Sweets

Cheap Eats & Hot Dog Boulder

Mustard’s Last Stand: Mustard’s Last Stand has been winning Best of the West awards in various categories for over a decade now. Iconic, classic, institution, whatever word you want to use to describe these Chicago-style dogs works. Gluten-free and veggie options ensure everyone can have a taste.

RUNNER UP – Illegal Pete’s

Andy Clark RIP, Moxie Bread, Louisville CO

Bread EC & Boulder

Moxie: If you want the best bread there’s only one place to get it. Boulder and East County readers both voted for Moxie in an absolute landslide. The love that Andy, rest in peace, baked into this place is still being felt in every warm loaf.

RUNNER UP (EC) – Babette’s

RUNNER UP (B) – Great Harvest

Button Rock, Lafayette CO

Bakery EC

Button Rock Bakery & Kenny Lou’s Deli: The Swiss-army knife of restaurants, Button Rock & Kenny Lou’s Deli can do it all. In this case, they’re taking home the gold for best bakery but don’t think for a second they’re just limited to baked goods! Deli, sushi, gluten-free options, if you can’t decide, just get it all.

RUNNER UP – Cherry’s Cheesecakes & Delights

Lucky’s Bakehouse, Boulder CO

Bakery Boulder

Lucky’s Bakehouse: Gluten-free, paleo, blue-corn cookies, and croissants that take two days to make, Lucky’s puts time and care into every product to ensure each customer — who pastry chef Jennifer often knows by name — can find something satisfying for their tastes. 

RUNNER UP – Shamane’s Bakery

Moe’s Broadway Bagels, Multiple Locations

Bagel EC & Boulder

Moe’s Broadway Bagels: We’re not sure if anyone will ever dethrone Moe’s from their top bagel spot. Every year it’s not even close, Moe’s wins in a blowout. We can wax poetic about the dough, flavor, and care, but just try one yourself (as if you haven’t already).

RUNNER UP – Big Daddy Bagels

Georgia Boys, Longmont and Frederick CO

BBQ EC

Georgia Boys: BBQ is personal. Each person has their taste, their perfect bite, their ideal tenderness. For what it’s worth, Georgie Boys nails it all. Check out the Smokehouse, the Shack, and the Greeley location — celebrating 10 years — or take it to-go, either way, they have you covered with great service and even re-heating instructions for ideal taste.

RUNNER UP – Lulu’s BBQ

KT’s BBQ, Boulder CO

BBQ Boulder

KT’s: Ask a real BBQ enthusiast about their favorite style and you’ll likely launch them into a diatribe about regional differences, traditional rules, and absolute no-no’s of this varied and proud American tradition. If you’re seeking Memphis style, that slow-cooked dry-rubbed pork, you’re looking for KT’s.

RUNNER UP – C’s BBQ Catering

Tangerine, Boulder, Lafayette and Longmont CO

Breakfast EC & Boulder

Tangerine (landslide): Why let eggs, pancakes, toast, and bacon be limited to morning time? Tangerine lets you satisfy your breakfast craving any time of day in either of their three locations. With quality olive oil, attention to gluten sensitivity, and a Buddhist-influenced name, Tangerine is not your average diner.

RUNNER UP – Lucile’s: Boulder, Erie & Longmont

Breakfast Burrito EC & Boulder

Santiago’s, Mulitple Locations

Santiago’s (landslide): The art of the breakfast burrito. Perfectly wrapped yet stuffed full, balancing hot, cold, spicy, and savory in a delicate concert. Readers have spoken yet again, the only place to find the perfect breakfast burrito across Boulder and East County is Santiago’s.

RUNNER UP (EC) – Taco Wagon

RUNNER UP (B) – Santo

24 Carrot, Erie CO

Brunch EC

24 Carrot: Grabbing yet another first place, 24 Carrot offers quality food for any time of day. With enough Best of the West awards to fill a novel, 24 Carrot is again shown love by readers across the area.

RUNNER UP – Morning Glory

Greenbriar Inn, Boulder CO

Brunch Boulder

Greenbriar: Oysters for brunch? Yes, please. Greenbriar’s brunch is a must-have Boulder delicacy, with fresh farm-to-table herbs and produce, and elevated American cuisine. There’s a reason why it’s topped the charts for years.

RUNNER UP – Jill’s Restaurant & Bistro

The Waterloo, Louisville CO

Burger EC

Waterloo: Named after Waterloo Records, the restaurant has a motto of “God Bless Johnny Cash,” and all of the flair and tunes to draw in 90’s music lovers. 

RUNNER UP – Rusty Melon

The Sink, Boulder CO

Burger Boulder

The Sink: Boulder’s oldest restaurant has drawn visitors like the Obamas, Guy Fieri, and Anthony Bourdain to its doors. A historical business in the region, it’s been open for more than 100 years and it features a funky, fun, and artistic aesthetic. 

RUNNER UP – Mountain Sun / Southern Sun 

Colorado Wok, Lafayette CO

Chinese EC

Colorado Wok: Colorado Wok is a stand-out restaurant for two reasons: flavor and portion size. Established in 2005, the cuisine is consistent, delicious, and fresh. The restaurant vibe is relaxed, casual, and friendly. 

RUNNER UP – Fan’s Chinese

Mason’s Dumpling House, Boulder CO and CA

Chinese Boulder

Mason’s Dumpling Shop: The first Mason’s Dumpling Shop was opened in 2001 in California when Alan Lam and Grace Li brought traditional Shenyang dumplings to the table. Today, the Boulder location embeds the same traditions into the food while featuring homemade dumplings with locally sourced produce and meat. 

RUNNER UP – Zoe MaMa

Meco’s Coffee Collective, Longmont and Lafayette CO

Coffee House EC

Meco Coffee Collective: The Meco Coffee Collective opened its doors to artists, entrepreneurs, and coffee enthusiasts in 2021 to build community. A quaint, intimate setting, the collective showcases local art while brewing one of the best cups of coffee in town. 

RUNNER UP – FOX•DOG Coffee

Coffee House Boulder

(tie) – Boxcar Coffee Roasters: Boxcar Coffee Roasters provide an experience as much as a caffeine fix. With ample interior seating and shared space with Cured sandwiches, visitors are quick to love the laid-back environment while sipping unique concoctions like a Shot in the Dark. 

(tie) – Ozo Coffee Company: A quiet but popular study space, Ozo Coffee offers one of the best single-origin espresso roasts in the area, as well as an excessive variety of non-dairy milk options. With both indoor and outdoor seating, this space is usually bustling because of its moderate prices and mellow vibe. 

Morning Glory, Lafayette CO

Gluten-Free EC

Morning Glory Cafe: Rabbit, boar, and antelope, Oh my! Morning Glory emphasizes fresh, organic, and sustainable ingredients that accommodate those with dietary restrictions, all while providing a unique upmarket menu. 

RUNNER UP – Button Rock Bakery & Kenny Lou’s Deli

Zeal – Food for Enthusiasts, Boulder CO

Gluten-Free Boulder

Zeal: Going gluten-free often means that you have to forfeit tasty food items like rolls, burgers, and bread, but not at Zeal! This restaurant offers a majority gluten-free menu with items like gyros, and mac ‘n cheese topping the list of favorites. 

RUNNER UP –  Vitality Bowls

Dessert EC

Button Rock Bakery & Kenny Lou’s Deli: This is the place to be if you’re looking for variety. From pork rolls to burrito bowls and sushi, Kenny Lou’s carves a name for itself for its in-house concoctions while Button Rock provides the most decadent, allergy-friendly cakes in town.

RUNNER UP – Cherry’s Cheesecakes & Delights

Boulder Baked, Boulder CO

Dessert Boulder

Boulder Baked: You know you’re in the right place when a wall of the bakery is dedicated to the awards that the business has received over the years. A cozy bakery in downtown Boulder, Boulder Baked makes your pastries to order, offering a variety of gluten-free options, and a coffee-shop-like aesthetic.

RUNNER UP – Lucky’s Bakehouse

Snarf Sandwiches, Multiple Locations

Colorado-Based Chain

Snarfs: Eating at Snarfs is something like a Colorado right-of-passage, with its grungy vibe and cartoon-like interior. A local chain that’s best known for its Italian Sandwich, Jimmy Seidel opened its first location in Boulder in 1996 after deciding to make the best sandwich in the world. Now, people from everywhere come to the neon-colored environment for an epic experience. 

RUNNER UP – Cosmos

Santiagos, Multiple Locations, CO

Green Chile EC

Santiagos : Santiagos is your best bet when you’re looking for no-frills Mexican food. The one ingredient that makes this place stand apart from others is its legendary green chile. It’s so good that they bottle it and sell it at local grocery stores. 

RUNNER UP – Rumbo 52

Efrain’s Mexican Restaurant, Boulder CO

Green Chile Boulder

Efrains Boulder: Efrains used to be known as the greatest hole in the wall ever, and in their spiffy new digs, they are packed all the time — just like always. It’s carved a name for itself in Boulder for its spicy green chili, which comes with chunks of pork and can be practically eaten as a bowl of soup.

RUNNER UP – Santo

Taj Mahal 3, Louisville CO

Indian EC

Taj Mahal 3: Elevated Indian food doesn’t get much more memorable than it does at Taj Mahal 3. Located in Louisville, this restaurant has been bringing rich flavors to the table for more than 20 years. The interior decor sets the vibe with traditional-style drapery and comfortable, round booths while providing a variety of northern Indian dishes. 

RUNNER UP – Flavor of India

The Taj, Boulder CO

Indian Boulder

The Taj: Chai lovers rejoice! The Taj offers the best cup in town as well as one of the most generous and fresh buffets in Boulder. Dine in comfort while feasting your eyes on a beautiful view of the Flat Irons. 

RUNNER UP – Tiffin’s India Cafe 

Parma Trattoria, Louisville CO

Italian EC

Parma Trattoria: There are few places that offer the same level of coziness as Parma Trattoria. While the restaurant is deceiving from the outside, the interior features a fireplace, trendy decor,  intimate lighting, and under which you can eat your fill of pizza and pasta. 

RUNNER UP – Gondolier

Carrelli’s of Boulder

Italian Boulder

Carellis: Garnished with an open fireplace, mosaic tiles, and warm lighting, some consider it to be an “essential fixture” in town. Plus, it has a gluten-free menu, essential for anyone with an allergy looking to indulge in classic Italian. With all its elegance, it’s hard to believe it started as a sandwich shop so many years ago. 

RUNNER UP – Pasta Jay’s

TeoCalli, Lafayette and Arvada CO

Mexican  & Taco EC

TeoCalli: Typically a very busy restaurant, TeoCalli blends traditional cuisine with contemporary flair. Readers voted them both Best Mexican and Best Taco, so you know what to order! The atmosphere is lighthearted but slightly elevated. It’s full of food classics like tacos and delicacies like bone marrow. 

RUNNER UP – Rumbo 52

Efrain’s Mexican Restaurant, Boulder CO

Mexican Boulder

Efrains Boulder: Efrains was established in 1998, bringing classic Chihuahuan cuisine to Boulder. The restaurant is colorful and bright, like the food, and the people. It’s even taken home the title of Boulder County People’s Choice award for Best Mexican Food 12 times. They have won YS’s BOW year after year since we added Boulder in 2009.

RUNNER UP – Santo

Pump House Brewery, Longmont CO

Patio EC

Pumphouse: Pumphouse was a pioneer, one of the first to open on Main Street with an eye on the future. That vision has proven to be a good one, since 1996 the Pumphouse is usually packed. Daily deals on things like Bloody Marys, hard teas, and margaritas keep locals coming back throughout the week. The atmosphere is also another appeal, with decor harkening back to mythical firehouse days (it was never a fire station) the building itself is well over 100 years old.

RUNNER UP – Birdhouse

West End Tavern, Boulder CO

Patio Boulder

West End Tavern: Incredible BBQ platters, numerous local awards, acceptance of everyone, and incredible views of the nearby peaks all draw readers to West End Tavern. Known for their wings, in fact, over 100 people have completed their “Winginator Challenge,” the sides are nothing to scoff at either

RUNNER UP – Rosetta Hall

Piripi, Erie CO

Lunch EC

Piripi: Piripi brings European, specifically Spanish, influences to Colorado. Sometimes overshadowed by other nearby cuisines — French and Italian — Spanish food and international influences have made their mark on Erie, and our readers, yet again. The children’s playroom is a unique idea for parents who want a night (or lunch) out, and still enjoy the elegance Piripi offers. 

RUNNER UP – Jeannot’s Patisserie & Bistro

SALT, Boulder CO

Lunch Boulder

SALT the Bistro: Farm to table lunch? Planning a baby shower? Beignets, bolognese, and brunch? There’s one answer to all these questions, and it’s SALT the Bistro. From private events to sustainable lunches and gluten-free choices, SALT does everything well, which is so incredibly rare.

RUNNER UP – Raglin Market

Snarf’s Sandwiches, Multiple Locations

Sandwich EC & Boulder

Snarfs: Snarf’s reigns Sandwich Supreme, once again taking this category in a landslide. People love sandwiches, and there were so many good contenders in this race, it’s just people really love Snarf’s toasted sandwiches, which are called Snarfies. 

RUNNER UP (EC) – Stacy’s Kitchen

RUNNER UP (B) – Organic Sandwich Co

Reelfish Fish & Chips, Lafayette CO

Seafood EC

Reelfish Fish & Chips: You might love Reelfish now, but wait until you see the changes owner Dimas Asevedo and Chef Justin Richardson have in store for you. Chef Justin says he just loves to prepare foods that satisfy the community. Watch for his ever-growing menu additions!

RUNNER UP – Piripi

Jax Fish House & Oyster Bar

Seafood Boulder

JAX Seafood: There was this time our publisher went on a date at Jax Seafood and she ate three dozen oysters. Poor fella. If it swims in the ocean Jax will give you the satisfaction you crave, even if its all oysters. 

RUNNER UP – Spruce Farm & Fish

Urban Field Pizza, Longmont and Boulder CO

Pizza EC

Urban Field: A newcomer to the community, winning YS Best of the West is not their first award. These folks have taken the town by storm already racking up local and national awards, including placing 7th in the 2023 International Pizza Competition in Las Vegas. But it’s not just their pizza that will take satisfy you. Their chef-driven menu takes a unique interpretation of their favorite dishes. And while your there be sure to check out their pantry.

RUNNER UP – Westbound & Down

The Sink, Boulder CO

Pizza Boulder

The Sink: You do not make it to 100 years as a restaurant and bar without becoming an absolutely beloved institution. From celebrity visits to raucous college nights and incredible pizza, The Sink represents the best of “Old Boulder.” They are a perennial winner and again take home first place in a landslide.

RUNNER UP – Cosmos

740 Front St, Boulder CO

Steak EC

740 Front St: 740 Front is one of Colorado’s two oldest bars, the oldest ongoing tavern license in the state, and to the community, a priceless treasure steeped in memory and local lore. 740 Front is the last remaining saloon of the original thirteen that lined the 3-block strip of Front Street.” That bit of history is from the website. But the steaks and seafood reign supreme here as well, which might be why they have a 4.3 score by visitors. 

RUNNER UP – Law’s Chophouse

Boulder Cork, Boulder CO

Steak Boulder

The Cork: Quite simply, The Cork is the quintessential perfect restaurant. Their steaks and prime rib are their signature dishes, and naturally, they are perfect, too.

RUNNER UP – 316 Steakhouse

Sakura Japanese Restaurant, Longmont CO

Sushi/Japanese EC

Sakura: Kho and Mindy opened Sakura the year before YS started. Our publisher first discovered Sakura while out on yet another date. She has been a loyal customer since. Truly authentic Japanese cuisine and in her words, the best sushi you can find. Check out Kho’s special creations, they will delight. She likes them so much she just tells Kho to make her whatever he wants.

RUNNER UP – Kenny Lou’s at Button Rock

Hapa Sushi, Multiple Locations

Sushi/Japanese Boulder

Hapa: Fun, funky and everyone’s favorite. Hapa takes a unique twist with their Hawaiian style sushi and Japanese cuisine but the ambiance and service will blow you away as much as the specialties. 

RUNNER UP – Japango

Busaba Thai Restaurant, Louisville, Boulder and Erie CO (Longmont coming soon)

Thai EC

Busaba: Everyone loves Busaba. If you have ever been to Thailand, you will see why. Truly authentic Thai recipes made Thai style, not American. The Louisville location has a line every weekend, and their success has led to opening Boulder and Erie locations, with Longmont coming this year. 

RUNNER UP – Thai Kitchen

Aloy Thai, Boulder CO

Thai Boulder

Aloy Thai: Mom and daughters as chefs, real spice and flavor, there’s even a write-up on the Food Network website! Loy Thai is where it’s at for the real deal, bringing Bangkok to Boulder

RUNNER UP – Busaba

Pho Cafe, Lafayette CO

Vietnamese EC

Pho Cafe: Large portions, vegan options, and great online reviews all point towards why readers love Pho Cafe. Come warm your soul with a bowl of Pho and taste the crisp crunch of their eggrolls.

RUNNER UP – Jennie’s Kitchen

Chez Thuy, Boulder CO

Vietnamese Boulder

Chez Thuy: Thuy has been running Chez Thuy since 1993. In their custom style, they thank the community for the good fortune they have been given to serve. John Lehndorff has called it “most successful, least-known restaurateur in the city’s dining history.” What we know is the Vietnamese cuisine is 100% authentically Thuy. 

RUNNER UP – Boulder Pho

Marco’s Hot Dog’s & Tacos, Longmont CO

Hot Dog EC

Marcos: Hotdogs might be the ultimate American street food. There are endless combinations and simple classics that always hit the spot. The sizzling hot grill is always a good sign. Want the ultimate Mexican street food? You can get delicious hotdogs and incredible tacos all in one spot. Readers love the taste and choices.

RUNNER UP – The Dugout Grill & Bar

Mustard’s Last Stand, Boulder and Denver CO

Hot Dog Boulder

Mustards Last Stand: Mustard’s Last Stand has been an icon in Denver and Boulder since 1978. If you want a true Chicago-style Hot Dog the only place you will find one as good as Mustard’s is in Chicago.

RUNNER UP – Freddie’s Hot Dog Stand

Teocalli, Lafayette and Arvada CO

Taco EC

TeoCalli: They call them street tacos, but everything TeoCalli does is modern, innovative, and fresh. Find both traditional and some really unique spins on the taco here.

RUNNER UP – Dugout

McDevitt’s Taco Supply, Boulder and Denver CO

Taco Boulder

McDevitts Taco Supply: Can tacos be soul food? At McDevitt Taco Supply they can. Readers love the authenticity, the love, and the passion tasted in every ingredient. With multiple locations, catering, and food trucks, there are numerous ways to snag a bite.

RUNNER UP – T/ACO

Morning Glory, Lafayette CO

Healthy Meal – EC

Morning Glory: It is with special honor that we write this year’s Best of the West for Morning Glory, learning that founder and chef Julie Lieb left us in 2023, daughter Lili is continuing on the legacy of melt in your mouth dishes. 

RUNNER UP(s) – Roots Restaurant & Dickens Opera House

Healthy Meal – Boulder

Thrive, Boulder CO

Thrive: Whether you are a carnivore or a plant eater, Thrive proves that you can have amazing taste, be all organic, and forego the meat for a meal. Their smoothie concoctions and soups are their signature. 

RUNNER UP – Wonderpress

Chef Hugo, Piripi, Erie CO

Chef EC

Hugo Meyer of Piripi: Chef Hugo came to Erie via Argentina with stops all over Europe and even the Caribbean, no one knew what was coming to town when Piripi opened in Erie. Now three years later, they have become well-established as a Boulder County 4-star restaurant with a 4-star chef at the helm, and very much worth the drive to Erie. 

RUNNER UP – Kevin Kidd of 24 Carrot

Chef Bradford Heap, Salt the Bistro, Boulder CO

Chef Boulder

Bradford Heap of SALT: There is not one thing Bradford does that he doesn’t do with full passion. While classically trained at the Culinary Institute of America in Hyde Park, there is nothing archetypical about Bradoford’s cuisine. Throughout his time in Boulder Bradford’s passion for what we put in our bodies and how it tastes is embodied in all that he serves. 

RUNNER UP – Eric Skokan of Bramble & Hare/Black Cat

Chocolaterie Stam, Lafayette CO

Chocolatier EC

Chocolaterie Stam: Although Valentine’s just passed, there’s no reason not to stock up on chocolate still! Stam’s offers fast delivery, multiple adorable boxes to choose from, and B2B options as well. 

RUNNER UP – Robin’s Chocolates

Chocolatier Boulder

Piece Love & Chocolate: Ever wanted to make your own chocolate? Come to a class at Piece Love & Chocolate and dive into the world of crafting your own sweets! Offering cakes, truffles, and delivery options as well, it’s hard to go wrong exploring, eating, and creating here.

RUNNER UP – Moshka

DRINKS

Erie Social Club, Erie CO

Overall Bar EC

Erie Social Club: Erie Social Club’s owners are a couple of Hawaiian-shirt-wearing, Disney-loving cozies who welcome all to their cocktail roost of warmth with everything from “barkcuteries” for the “fluffies” to “bookclub for the bibliophiles”. Peppered with fun, relevant events, you’ll find a multitude of excuses to roll in for a delicious bev. Our publisher certainly does. 

RUNNER UP – William Oliver’s

The Corner Bar, Boulder CO

Overall Bar Boulder

Corner Bar: Around since the 70’s and located in the historic Boulderado Hotel, Corner Bar provides the mob boss ambiance only a pre-2000’s establishment of worn, polished wood can. With live jazz every Friday night and a killer happy hour, this classy joint serves nostalgia with every tasty dish and pour. 

RUNNER UP – Rosetta Hall

Liquid Mechanics, Lafayette CO

Brewery EC

Liquid Mechanics: Liquid Mechanics is frequented for its personable staff and standout beer selection – brew reviews abound with “delicious” and “unique.” With different food trucks every day, a cheerful patio, pub games, and a quiet place to set up your laptop in the barrel room, this brewery is a go-to for a chill hang.

RUNNER UP – Odd 13

Mountain Sun, Southern Sun, Boulder CO

Brewery Boulder

Mountain Sun: A local classic, Mountain Sun is a freshly authentic Colorado spot for a quality bite and brew (without plastering the Colorado flag all over the walls). With an accommodating atmosphere and menu, you can bring your loudest, pickiest family members and leave feeling full, sunny, and a little crunchy.

RUNNER UP – Avery Brewing Co

Lucile’s, Multiple Locations

Bloody Mary EC

Lucile’s: Lucile’s generous Bloody Mary rendition refreshes and satiates with cajun spice and lush garnishes. Okra and a juicy, little shrimp accompany the classic olive-celery combo to check the essential Bloody Mary boxes of nuanced goodness. Added bonus: seriously delectable breakfast food to knock it down.

RUNNER UP – The Dugout Grill & Bar

Buff Restaurant, Boulder CO

Bloody Mary Boulder

The Buff: The Buff’s Tatanka (pronounced Ta-Tank-Ya) Bloody Mary should be called the Bang-for-Your-Buck Bloody Mary. This delicious doozy is served in a giant mason jar, garnished with veggies and BACON, and when ordered with an entree, the price drops from $9 to…drum roll please…$0.99. See you there for brunch, obviously.

RUNNER UP – West End Tavern

Erie Social Club, Erie CO

Happy Hour EC

Erie Social Club: Pop into this local watering hole for a happy hour of $7 cocktails — the classics ala Old Fashioned and Palomas, done right — and $5 snacks and beers. Come for the deals, stay for the friendly atmosphere. It’s the perfect stop on your way home from one of those lucky, got-off-early days!

RUNNER UP – 95a Bistro & Co

The Corner Bar, Boulderado, Boulder CO

Happy Hour Boulder

Corner Bar: With a diverse selection of appetizers and cocktails, Corner Bar’s happy hour menu offers vittles off the aperitif beaten path for easy prices. Stop in on a snowy day for a cup of veggie chili and a glass of Pinot Noir in the sanctuary of one of Boulder’s oldest-standing buildings.

RUNNER UP – Jill’s Restaurant & Bistro

West Side Tavern, Longmont CO

Margarita EC

West Side Tavern: It’s no surprise that this posh spin on a classic is the brainchild of powerhouse couple Debra Heiser and Westley Isbutt, owners of West Side Tavern and creatives harkening from Vegas. Swapping lime juice for lemon and garnished with burnt sage soaked in Green Chartreuse, this margarita brings the glitz to full deliciousness.

RUNNER UP – North Side Tavern

Efrain’s Mexican Restaurant, Boulder CO

Margarita Boulder

Efrain’s: Efrain’s, a bright, charming establishment, with a pretty patio for sunny days, boasts THIRTEEN different varieties of margaritas and a lifetime of awards. They offer spicy or skinny, silver or gold, smoky or tropical – basically a marg for every palette. Anchor your buzz with a scrumptious entree and satisfaction is complete.

RUNNER UP – Rio Grande Mexican Restaurant

Spirit Hound, Lyons CO

Distillery EC

Spirit Hound: Lyon’s canine-themed distillery Spirit Hound, offers cocktails in three categories: Purebred, Off-Leash, and Dog Bowl. Visit the motorcycle repair shop turned distillery and tasting room to sample liquors distilled in their pristine all-copper pot still. Locally sourced ingredients, tours, and cocktail classes consummate Spirit Hound as a must-visit.

RUNNER UP – Abbot & Wallace

DV8, Boulder CO

Distillery Boulder

DV8 (Deviant Spirits): DV8, a self-proclaimed island of misfits, is a celebratory, queer-owned oasis of lust for life. With drag nights, DJ competitions, and stirring cocktails like A Hot Night in Bangkok (with chili-infused vodka and red curry!), DV8 provides a space for our freaky selves to let down and commune with boast-worthy booze.

RUNNER UP – Vapor

Bartender/Mixologist EC

Erie Social Club: Erie Social Club’s mixologists have a reputation for being friendly and well-versed in their trade. Patrons call out individual bartenders in their reviews – a quick scroll mentions Steven, Talon, and Jose. If you’re looking for a thoughtful drink recommendation and a welcoming atmosphere, this 3-time 2024 Bests winner is it.

RUNNER UP(s) – 24 Carrot & Piripi

Bartender/Mixologist Boulder 

Corner Bar: Racking up a third win in 2024’s Bests, Corner Bar is being celebrated for its service this time around. With local reviews that span from “made my night” to “prompt and friendly”, the kind and attentive bartenders give us yet another reason to stop in at this local classic.

RUNNER UP – The Bitter Bar

Liquor Store EC

Superior Liquor: It’s a really big store, that’s for sure.

RUNNER UP – Country Line Wine & Spirits

Hazel’s Beverage World, Boulder CO

Liquor Store Boulder

Hazel’s: For a ninth year in a row, Hazel’s wins by a landslide. With an epic selection, you can score rare, high-end items at competitive prices, plus your usual faves. Their amiable staff is accommodating to everything from large orders for parties to personalized recommendations. Hazel’s is a one-stop shop for libations.

RUNNER UP – North Boulder Liquor

Atlas Valley Purveyors, Lafayette CO

Wine Shop EC

Atlas Valley Purveyors: Atlas Valley Purveyors is more than a wine shop. Hard-to-find bottles and specialty gifts make it ideal for buying for the hosts in your life. Next time you’re planning a party, hit up the in-house grocery and butcher sections for an exceptional charcuterie. It’ll be a guaranteed hit!

RUNNER UP – Kuper Wine Bar

Boulder Wine Merchant, Boulder CO

Wine Shop Boulder

Boulder Wine Merchant: Run by master sommelier Brett Zimmerman, Boulder Wine Merchant boasts a cult following of locals. Its meticulous reputation, due to its tasteful selection and Brett’s personal relationships with wine-makers in the field, holds true. Check the website for free tasting events and featured picks that cover a generous price range.

RUNNER UP – Hazel’s

BookCliff Vineyards, Boulder and Palisade CO

Winery

BookCliff Winery: BookCliff Winery, a family enterprise, began with a former peach orchard in Palisade in 1995, and converted into a sustainable vineyard with fourteen grape varieties. The Boulder tasting room offers candle-lit dinners, classes, and a beautiful venue for parties. Visit for a relaxing wine-shopping experience or a chat with their experienced staff.

RUNNER UP – Silver Vines Winery

Entertainment

The Collective, Lafayette CO

Art Gallery EC

The Collective: Sometimes being in an art museum or gallery can be a stuffy experience. The Collective, however, fosters community and encourages everyone from students to senior memory care patient groups to visit. Referred to by one reviewer as the “gem of the community,” it’s easy to see how the gallery inspires guests with its diverse exhibits. 

RUNNER UP – Firehouse Art Gallery

Dairy Arts Center, Boulder CO

Art Gallery Boulder

Dairy Arts Center: The Dairy Arts Center has been a community staple since 1992. Guests can enjoy several free galleries that display photography, paintings, and other visual mediums by local, national, and international artists alike. Frequent visitors note that along with the exhibits, the Center’s beautiful, inviting space keeps them coming back. 

RUNNER UP – BMOCA

Nissi’s, Lafayette CO

Stage & Live Music Venue EC

Nissi’s: Come for the music, stay for the food. Seriously, one of the aspects of Nissi’s that keeps people coming back is its dishes like the Southern fried chicken strips, hummus plate, Rocky Mountain trout piccata, and more. Plus the venue’s extensive beer, wine, and cocktail list make it the perfect date night spot. 

RUNNER UP – Steinbaugh Pavillion

Stage Boulder

Glen Huntington Bandshell “Boulder Bandshell”: Not many venues can boast that they’ve brought the community music for nearly 100 years–unless it’s Boulder’s Bandshell. First built in 1938 by the Lion’s Club, concertgoers continue to flock back to this outdoor stage. Many visitors note its beautiful lights, open-sky concerts under the stars, and a rotating group of musical acts make it the perfect hangout spot. 

RUNNER UP – Daily Art’s Center

Boulder Theater, Boulder CO

Live Music Venue Boulder

Boulder Theater: The Boulder Theater is hard to miss with its large, bright art-deco sign beckoning passersby to come in. The venue has been showcasing comedians, jazz, rock, disco, movie festivals, and more for nearly 100 years. Take a step back in time, and see why concertgoers enjoy this small intimate venue with big performance energy. 

RUNNER UP –  Fox Theater

Quarters Var & Arcade, Longmont CO

Arcade EC

Quarters Bar + Arcade: Husband-and-wife duo Luke and Emily Kunselman always wanted to start an arcade bar in their hometown of Longmont. And in 2019 they opened Quarters and it has become a community staple. Customers appreciate the small but thoughtful curation of arcade games as well as the pour-your-own tap system.

RUNNER UP – Tilt!

Press Play, Boulder CO

Arcade Boulder

Press Play: Throughout the day, families can enjoy a number of kid-friendly games at Boulder’s Press Play, like Giant Jenga and Donkey Kong. However, in the evening, the venue transforms into an adult hangout. Frequent customers (and those who wished they lived closer so they could be) note that along with the games, there’s a dance floor and a full bar. 

RUNNER UP – Gateway Fun Park

Pumpkin Patch

Cottonwood Farm: Whether you have kids or not, going to a pumpkin patch and picking that all-important fall decoration is a must. Cottonwood goers note how this small, uncrowded farm offers its charm. Not to mention, parents appreciate that its entrance fees are quite reasonable. 

RUNNER UP – Rocky Mountain Pumpkin Ranch

FACE Vocal Band, Colorado

Local Celebrity EC

FACE Vocal Band: FACE formed well over a decade ago. And while some members have come and gone the group remained. Today, you can find them touring around the world and performing 100 shows a year. But of course, this Boulder group makes time to perform for the fans at home, captivating audiences with their sophisticated yet fun beats.

RUNNER UP – Chef Hugo

Celebrity Boulder

Deion Sanders “Coach Prime”: Already a legend in the sports world, Coach Prime shocked many by choosing to come to CU Boulder. His multiple Superbowl rings and reputation as a playmaker and showboater earned him admiration and derision alike in his playing days (depending if he was on your team or not!) but everyone loves him now.

RUNNER UP – Ralphie 

Longmont Museum, Longmont CO

Museum EC

Longmont Museum: The museum started as a humble display in a carriage house back in 1940. But it has since grown to encompass an 11,000-square-foot facility with plans to expand. While it offers several art displays, the history section is not to be missed. In it, you’ll find 17,000 artifacts, 10,000 historical photos, and a greater understanding of the Centennial State.

RUNNER UP – Lafayette History Museum

Museum of Boulder, Boulder CO

Museum Boulder

Museum of Boulder: Museumgoers note that this is the perfect spot for locals and travelers alike to get to know Boulder better. In 1944, the Boulder Historical Society committed to preserving the area’s artifacts and stories. It grew from occupying the second floor of a schoolhouse into a downtown facility with an annual $1 million budget. 

RUNNER UP – University of Colorado, Boulder Museum of Natural History

Longmont Theatre, Longmont CO

Theater  EC

Longmont Theater Co.: Theater can be hit or miss. But attendees continuously note the Longmont Theater Co. consistently puts on fantastic plays with high-quality production value that keeps them coming back. Not to mention, many note the ticket prices are quite reasonable. 

RUNNER UP –  Arts Hub

Theater Boulder

Dairy Arts Center: If you’re a fan of ballet, plays, contemporary dance, and other performing arts, then Dairy Arts Center is a must-visit. Along with thought-provoking performances, guests also note that the theater has excellent acoustics, comfortable seats (which is not always a guarantee), and delicious snacks.

RUNNER UP –  Local Theater Company

Lafayette Music Fest, Multiple Locations throughout Lafayette CO

Festival EC

Lafayette Music Fest: There’s no shortage of musical artists in the Centennial State. And in 2022, the nonprofit Rock for the People decided to gather them all in one place at the Lafayette Music Fest. Two years later, concertgoers can enjoy multiple stages across different venues. Not to mention tickets have clocked in at past events for under $40. 

RUNNER UP –  Erie Pride & Juneteenth by Being Better Neighbors

Boulder Creek Festival, Boulder CO, www.bouldercreekfest.com

Festival Boulder

Boulder Creek Festival: It seems prices everywhere continue to creep (or skyrocket) up and up. But Boulder Creek Festival offers 30-plus local bands across three stages completely free of charge. Not to mention, it’s also jam-packed with kid-friendly concerts and games. But of course, if you want to escape from the family for a bit, purchase tickets to the beer festival.

RUNNER UP –  Bluebird Music Festival

Health & Beauty

Blue Skies Massage & Wellness, Longmont CO

Day Spa EC

Blue Skies Massage & Wellness: Blue Skies has built up a regular clientele, which is due in large part to their staff taking the time to help customers find the best treatment option. Additionally, many spagoers note that they feel taken care of from the moment they arrive until they leave. 

RUNNER UP –  Body Bar

St. Julien Hotel & Spa, Boulder CO

Day Spa Boulder

St. Julien Hotel & Spa: Sometimes, a 30-minute massage just isn’t enough. Thankfully, St. Julien is the perfect weekend getaway. A community staple for nearly two decades, guests praise the highly attentive and friendly staff as well as the amenities offered like the sauna, steam room, and more. Of course, if you can’t make a weekend out of it, you can pop in for a quick massage or facial. 

RUNNER UP –  Dragontree

Blue Skies Massage & Wellness, Longmont CO

Facial EC

Blue Skies Massage & Wellness: Guests note that staff takes the time to get to know your skin type to recommend the best treatment. Additionally, Blue Skies also offers full facials specifically geared towards men and teenagers, meaning anyone can enjoy some well-deserved rest and relaxation. 

RUNNER UP –  Smooth Intentions 

Dragontree Holistic Day Spa, Boulder CO

Facial Boulder

Facial B (tie) – St. Julien Hotel & Spa

Dragontree: Guests note that the serene and tranquil vibe makes relaxing easy while taking advantage of their facials, which range from classic to ayurvedic options. Those who have gone to treat themselves at Dragontree also note that the staff is willing to help without pressuring you into treatments, which is very much appreciated.

St. Julien Hotel & Spa: St. Julien’s location and quiet campus allow one to truly step outside the hustle and bustle for a bit. Additionally, their facial options run the gamut in terms of treatment type, price, and time, so there’s something for everyone. 

RUNNER UP –  Alchemy Face Bar

Maven Hair Studio, Lafayette CO

Salon EC

Maven Hair Studio: One of the first upscale salons to open in East County Maven’s owner Laura, has been creating hair creations for 25 years. This particular review captured our attention; I LOVE this place! Laura is an amazing colorist and hair stylist…She set my hair free!

RUNNER UP –  95th St. Salon

Voodoo Hair Lounge: Voodoo is an artistic, community-oriented salon that’s known for its precision and talented stylists. In addition to providing unforgettable styles, this business diverts 93% of its waste through composting and recycling. Voodoo aren’t just good stewards of the environment, they are community partners.

RUNNER UP –  Twig Salon

Woodward Barbers, Erie CO

Barber EC

Woodward Barbers: An old-time classic in a new-time kind of town. Woodward Barbers is a classic barbershop that operates with finesse and attention to detail. Clients love this location because of its laid-back, comfortable atmosphere and endless supply of snacks.

RUNNER UP – Thunderbird Barbers

Hennepin Barber, Boulder CO

Barber Boulder

Hennepin Barbers: Head to South Boulder to snag an appointment with one of Hennepin’s top-notch barbers. An artistic shop with luxurious vibes and great background music, clients can expect a leisurely experience due to the appointment-based structure. However, shop owner Ben still runs his barber shop with a small-town feel.

RUNNER UP –  The Boulder Barbers

Siam Sensation, Longmont and Boulder CO

Massage EC

Siam Sensation: Not the first win for Siam Sensation, this multi-time winner provides a great massage that takes walk-in appointments and delivers the finest Thai massage in the county. But they offer both traditional Thai massages and mixed massages that prioritize opening the body to provide long-term relief. If you want to feel better this is a great place to book an appointment

RUNNER UP –  Blooming Massage

Moving Mountains Massage, Boulder CO

Massage Boulder

Moving Mountains Massage: Moving Mountains specializes in injury healing and stress relief through the medium of massage. But it’s Jesse’s skilled hands that make the difference. The fifth time that it’s topped the Best of the West charts, while it’s another feather in the cap for their business, it’s a win for your sore body. 

RUNNER UP –  Siam Sensation

95th St Salon, Lafayette CO

Manicure/Pedicure EC

95th Street Salon: When 95th St Salon opened it was not much more than a place to get a haircut. But the last twenty years have changed in our County and 95th has changed with it. Today it’s a full-service Aveda salon and spa that also does great nails.

RUNNER UP –  She Nails, Erie

J Lounge, Boulder CO

Manicure/Pedicure Boulder

J Lounge: Walking into J Lounge feels like you’ve entered into a contemporary, slightly elevated spa. The personable staff members make it many clients’ go-to location for manicures and pedicures in Boulder. 

RUNNER UP –  Contempo Nails

Valar-Aesthetics, Erie CO

Medi Spa (Medical Treatments) EC

Valar Aesthetics: A knowledgeable industry-leading staff goes a long way in the medical treatment industry, and that’s a quality that Valar Aesthetics provides. This team is beloved by the community for its sensitivity and personal charm. Unlike some businesses, Valar isn’t trying to sell a product. Instead, it focuses on client care and the relationships created.

Rinnova Skin & Body, Boulder CO

Medi Spa (Medical Treatments) EC

Rinnova Skin & Body: What’s better than temporary skin treatments? Treatments that are designed to provide lasting results for clients. Rinnova emphasizes renewal, safety, and natural healing that meets the client where they are. This quality team of specialists is sensitive to your needs while emphasizing quality educational support. 

Chiropractic Center of Erie & Longmont, CO

Chiropractor EC

Chiropractic Center of Erie & Longmont: Years ago we wrote that Dr Dave has the best hands in town. With over 25 years of tending to his patients’ needs, Dr Dave has consistently won because he is a master at helping you resolve pain. They take a full-body approach that includes soft tissue and muscle work with each adjustment. They also offer cupping and dry-needling. 

RUNNER UP –  Wurth Chiro

Chiro Now!, Boulder CO

Chiropractor Boulder

Chiro Now: Located in a strip mall in Boulder, Chiro Now doesn’t exactly toot its own horn. However, locals are quick to become loyal to this team of practitioners due to their accumulative level of expertise and patient care. These chiropractors take extra steps to get to know the patient and their ailments prior to making adjustments. 

RUNNER UP –  Swan Lake Chiropractic 

Jasper Animal Hospital, Lafayette CO

Veterinarian EC

Jasper Animal Hospital

It’s usually pretty easy to determine who owns a pet and who doesn’t. So, walking into Jasper Animal Hospital is quite an experience. The hospital’s team provides full-service care while making both you and your pet feel like family. 

RUNNER UP –  Erie Animal Hospital

Arapahoe Animal Hospital, Boulder CO

Veterinarian Boulder

Arapahoe Animal Hospital: Founded in Boulder in 1954, Arapahoe Animal Hospital has been a staple business within the city for more than 75 years. In addition to treating common pets like dogs and cats, this hospital supports the treatment of exotic animals, and every creature is treated with sensitivity. This is also the place to go to acquire a hard-to-get diagnosis for your pets. 

RUNNER UP –  Rise Vet

Boulder Community Health, Multiple locations

Medical Center EC

Boulder Community Hospital Erie/Lafayette: Boulder Community Hospital is best known for its expertise in the treatment of strokes, heart conditions, and neural conditions. While many hospital visits come with long wait times, BCH is quick, and efficient, making it easier to receive the care you need. 

RUNNER UP –   Strive Direct Health

Boulder Medical Center, Boulder CO

Medical Center Boulder

Boulder Medical Center: Boulder Medical Center makes patient care simple by accepting most insurance networks and simplifying the onboarding process. The center’s staff are friendly, and kind. And the facility, itself, is a multi-practice location which makes it easy to address all of your needs at once. 

RUNNER UP – Kaiser Permanente Baseline Medical Offices

Hospital EC

Good Samaritan Hospital: Lafayette’s Good Samaritan Hospital provides comprehensive care, but its pediatric center goes above and beyond the call of duty to support mothers and children. The facility contains a “Nook” or an area where new moms can go to get comfortable and bond with their baby. 

RUNNER UP – Longmont United Hospital

Hospital Boulder

Boulder Community Hospital: With more than 400 physicians practicing within the Boulder Community Hospital network, it’s no wonder why so many patients find the care they need. And the Boulder location is known for its outpatient care, which makes clients feel comfortable and supported on their medical journey.  BCH has been caring for people in Boulder since 1922, and for East County since the early 2000’s, but their practical approach to medical care has made them one of the best. 

Dentist EC

Dr. Greg Keene, Keene Smiles, Lafayette CO

Keene Smiles: This office has a loyal client base for a reason. First, it’s one of the last locally owned and operated dental offices. Dr. Keene approaches dentistry with sensitivity and kindness. In addition to providing world-class care, he also offers a membership option to those who don’t have health insurance, demonstrating his support of the Lafayette community. 

RUNNER UP – Brian Cope of Cope Family Dental

Dr. Colleen Kimball Bullard, Folsom Family Dental, Boulder CO

Dentist Boulder

Folsom Family Dentistry: While many dentistry businesses prioritize symptom management, Folsom Family Dentistry emphasizes preventative care for the whole family. What also throws this office into the spotlight is the laid-back, relaxed atmosphere. 

RUNNER UP – Gunbarrel Family Dentistry

Doctor EC

Dr. Brown – Strive Direct Health: Dr. Brown commands respect as soon as he walks into the room – and it’s not just because of his 6”7 stature. His knowledge, personality, and dedication to the person he treats make him a giant fixture in the Erie community. Booking appointments and getting in to see Dr. Brown makes it easy to prioritize your own health. 

RUNNER UP – Dr Bauer – Valar Family Medicine

Doctor Boulder

Dr. Carl Moritz – Crossroads Medical Center: Dr. Carl Moritz founded Crossroads Medical Center more than 25 years ago, and quickly established himself as an independent, personal physician in the region. Today, his business is one of the few that remains small enough to provide wholesome, ground-up care. 

RUNNER UP – Dr. Christa Ambrose – Clinica

Shopping

Brown’s Shoe Store, Longmont CO

Shoe Store EC

Browns: Brown’s Shoes in Longmont is what is called a Legacy business. After all, they have been serving locals since 1949. They have stayed in step with time and you will always find the latest in footwear in stock.

RUNNER UP – Jax Ranch and Home

Two Sole Sisters, Boulder CO

Shoe Store Boulder

Two Sole Sisters: Need some sass and beauty in your life? Try the beautiful, sassy styles at Two Sole Sisters. Embrace every season’s beauty from comfy sandals to waterproof boots–your feet won’t just do the walking; they will do the talking, too.

RUNNER UP – Pedestrian

Carbon Valley Eyecare, Frederick CO

Eyewear EC

Carbon Valley Eye Care: When Carbon Valley Eye Care opened the largest optometrist practice in the North Metro area, we kind of thought they were nuts for building out East. But their incredible selection and earned reputation for specialty eye care have made them a BOW winner year after year since opening.

RUNNER UP – Eyecare Center for Northern Colorado

Envision, Boulder CO

Eyewear Boulder

Envision: Since 1966 Envision Eyewear has been helping Boulderites see up the mountain and down the road. Their reviews tell you why they have been a local favorite all these years.  

RUNNER UP – Tom’s Sportique Eyewear

Eric Olson, Louisville CO

Jewelry EC

Eric Olson: One of two Master Jewelers in Colorado, Eric Olson is a true craftsman. He is so old school, he didn’t even have a computer to check you until a couple of years ago. That is because he is focused on the art of how to adorn us.

RUNNER UP –  Thalken

Hurdles Jewelry, Boulder CO

Jewelry Boulder

Hurdles Jewelry: The oldest store on Pearl Street and known to be a downtown treasure, Hurdles Jewelry is a first-generation, family-owned business that opened in 1947. They win year after year because year after year, they are true to their community with the highest quality and personalized service. 

RUNNER UP – Walters & Hogsett 

Ivy Rose, Longmont CO

Fashion Boutique for Women EC

Ivy Rose: For a long time East County folks had to drive to Boulder or Denver to go shopping. Not anymore. Main St. Longmont has become a destination for local shopping, and Ivy Rose is one of the reasons why. Always stylish clothes to adorn our bodies with but what makes the experience shopping here unique is their stylist on staff who can help you find the perfect outfit, all while keeping the prices within reach. 

RUNNER UP – Charmed 33

Apocolypse, Boulder CO

Fashion Boutique for Women Boulder

Apocalypse: Nostalgic for that vintage style? Mom jeans, oversized shirts that’ll make you smile? Apocalypse can deck you out like the Goodfellas, the 60’s hippie, or just really funky. Everything is unique here. 

RUNNER UP – Jacque Michelle

Acme Fine Goods, Louisville CO

Men’s Clothing EC

Acme Fine Goods: For the longest time, East County had very few options for men’s clothing aside from department stores at the mall. Mall no more! Acme Fine Goods has everything men want to wear. 

RUNNER UP – Jax Home & Ranch

Canoe Club, Boulder CO

Men’s Clothing Boulder

Canoe Club: With regal high-end streetwear, get pulled into a world of immaculate clothing options like nothing you’ve seen before. With polished floors and old jazzy tunes playing overhead, you will leave Canoe Club feeling like you’re in your own movie scene.

RUNNER UP – Heady Bauer

Found Underground Consignments, Louisville CO

Consignment Clothing EC

Found Underground: Funky, fun, and filled with Love, Found Underground has an eclectic mix of what to wear, all while actively supporting the LGBTQ community. 

RUNNER UP – Fabulous Finds

Rag’s Consignment, Boulder CO

Consignment Clothing Boulder

Rags Consignments: Rags is the Queen. In our 24 years, they have consistently won Best of the West just about every year. While it’s consignment shopping at Rags is like shopping new in a hip, chic environment.

RUNNER UP – Apocalypse

Downtown Longmont, CO

Shopping District EC

Downtown Longmont: Longmont is cool these days. Longmont is what Boulder was 30 years ago, a vast array of locally owned shops run by community members. And man has it changed from a sleepy farm town to a desirable downtown. All they need now is dancing at night!

RUNNER UP – Downtown Lafayette

Pearl St, Boulder CO

Shopping District Boulder

Pearl St.: A street whispering tales of old eras, known for its long history of surviving years of attempts at modernization, Pearl Street has seen it all! Immerse yourself in its timeless beauty, you’ll find yourself always coming back.

RUNNER UP – 29th St. Mall

Bookstore EC

The Read Queen: Who says print is dead? The Read Queen is proving people want books. Good books, unique books, printed reading material of all types. In addition to the cafe and bookstore they also now have a gathering space to sit and enjoy all that wonderful print (which is good for the brain too).

RUNNER UP – Barbedwire Books

Boulder Bookstore, Boulder CO

Bookstore Boulder

Boulder Bookstore: In 1977 Pearl St became a walking mall, the same year Boulder Bookstore opened. Other Pearl St Mall businesses have come and come, but Boulder Bookstore has remained a bastion of democracy and a vast resource of knowledge since where you will find over 20,000 sq ft with over 10,000 titles. 

RUNNER UP – Barnes & Noble

Florist EC

Lafayette Florist: Back in 1949 East County didn’t have a whole lot except old mining towns that were starting to shut down the mines. Lafayette Florist opened that same year as a garden haven for East County residents. A lot has changed in East County since, and Lafayette Florist has changed with it. Today you will find them at Arapahoe Rd and Hwy 287 still arranging the freshest floral bouquets you can find. 

RUNNER UP – Longmont Florist

Florist Boulder

Fiori: Fiori, meaning flower in Italian, Fiori is also fluent in the language of flowers. You will be reminded of the essence of the Italian riverside, as you celebrate joy and life-changing moments through the remnants of nature’s beauty. 

RUNNER UP – Sturtz & Copeland

Longmont Museum gift shop, Longmont CO

Kid’s Store EC

Longmont Museum: In 2023 YS covered the People’s History of BOCO & the North Metro. March 2023 was Longmont’s feature. But if you want to learn even more about this area head to Longmont Museum. However, Longmont Museum is so much more than history, you will find interactive exhibits, events, and performances all year. Longmont Museum is a central hub for Longmont culture. 

RUNNER UP – Adorn

Grandrabbit’s Toy Shoppe, Multiple Locations, CO

Kid’s Store Boulder

Grandrabbit’s Toy Shoppe: Since 1977 Grandrabbbits has been a magical and whimsy wonderland, Dive into a fantasy world of Cheshire cats and white rabbits, educational toys, and more. You will want to play as much as your kid will. 

RUNNER UP – Childish Things

Vintrey Honest Goods, Lafayette CO

Gift Shop EC

Vintrey Honest Goods: Vintrey is a family-owned, ethical shopping destination that provides gift options for everyone on your list. Toting their own brand of handmade items from India (jewelry, leather goods, and textiles), as well as sustainable brands and small-batch goods, their products are defined by an elegant simplicity. Feel-good shopping, for sure.

RUNNER UP – Timbalier

Cedar & Hyde, Boulder CO

Gift Shop Boulder

Cedar & Hyde Mercantile: The minimalist beauty of Cedar & Hyde manifests in chic clothing, elegant jewelry, and artful home goods. The owners were inspired by their own parents’ retail operation as children, and assured that “all are welcome to enter and linger.” And their loyal customers do, finding the mercantile to be a shopping sanctuary.

RUNNER UP – Bliss

Natural Goods EC

Natural Grocer / Vitamin Cottage: With a sweet, helpful staff (who will even hold your baby for you while you load up your groceries), Natural Grocers has a warm, community feel and high standards for their products. The knowledgeable employees keep the store clean and well-stocked, creating a peaceful place to shop for high-quality items.

RUNNER UP – Sprouts

Natural Goods Boulder

Sprouts: Sprouts’ friendly staff will go beyond to help you find what you need. From their beautiful produce to their affordable prices on natural brands, you can check off an entire week’s shopping list in one stop. And pop by the sandwich counter for a righteous lunch deal while you’re there! 

RUNNER UP – Nude Foods

Grocer EC

Natural Grocer / Vitamin Cottage: With a second win in Best’s 2024 lineup, Natural Grocers’ organic produce is top-notch, alongside a unique array of snacks and shelved products. They’re also the best prices on vitamins around! So stop in on your way home and let a thoughtful employee help you find what you’re looking for. 

RUNNER UP – Sprouts

Grocer Boulder

Whole Foods: Not all Whole Foods are created equal. But frequent fliers at the Boulder location note that the staff is incredibly helpful, even when it comes to hunting down the most esoteric of ingredients. Additionally, along with the huge selection of grocery staples, shoppers love browsing this location’s extensive specialty section. 

RUNNER UP – Lucky’s Market

Pet Supply EC

The Happy Beast : If you’ve ever been served an ad for the newest, healthiest dog food and immediately felt like an awful person for what you’re serving your canine, you’re not alone. But the truth is finding the best option for your dog is difficult—not to mention costly. Thankfully there’s Happy Beast. Shoppers note that the store’s friendly and knowledgeable staff help guide them to the health food that’s best for their dog and wallet. 

RUNNER UP – Dee-O-Gee

Pet Supply Boulder

PC’s Pantry: Along with offering a wide array of pet supplies at reasonable prices, PC’s also has an extensive pet bakery with dozens of special cookie options, ranging from Dawgoritos to Pup-kin cookies. Because treat culture isn’t just for the girlies. It’s easy to see why one shopper called PC’s the best pet supply store in the world. 

RUNNER UP – Only Natural Pet

Furn Consignment, Broomfield CO

Consignment and Re-Used Furniture EC

Furn Consignment: Skip IKEA cookie-cutter furniture and decorate your home with pieces that reflect your taste. Furn shoppers note that the furniture is beautiful, well-made, and (perhaps most importantly) reasonably priced. The owners are committed to uplifting local artists. And whatever doesn’t sell is donated to charities like the local African Community Center. 

RUNNER UP – Fabulous Find

The Amazing Garage Sale, Boulder CO

Consignment and Reused Furniture Boulder

The Amazing Garage Sale: This isn’t your neighbor’s garage sale. Customers keep coming back to this Boulder staple to browse its wide array of photographs, eclectic jewelry, furniture, sculptures, and more. There’s always something new to find and the prices are quite reasonable. 

RUNNER UP – Glenwood Wildlife Thrift Store

Quilter’s Corner, Erie CO

Quilting EC

Quilter’s Corner: One customer notes she walked into Quilter’s Corner looking for buttons and left with the supplies to start a whole new hobby. Indeed, shoppers note that Quilter’s friendly staff, classes, and open sewing spaces keep them inspired and coming back. 

RUNNER UP – The Presser Foot

Elfriede’s Fine Fabrics & Quilting, Boulder CO

Quilting Boulder

Elfriede’s Fine Fabrics & Quilting: One shopper called Elfriede’s a 40-carat diamond. Indeed, this quilting hotspot has been a community staple for 50 years. Customers note that its huge selection of fabrics, wool, garments, and other clothes is unmatched. 

RUNNER UP – Art Parts

Little Horse Vintage, Louisville CO

Record Store EC

Little Horse Vintage: Books and music in one place? Hell yeah. Customers say walking into Little Horse is like walking into a time machine. A community staple since 2001, this spot offers an eclectic collection of vintage books, records, and other trinkets. Not sure about the record? You can try it before you buy it by listening to it in the shop’s decked-out music closet. 

RUNNER UP – Absolute Vinyl

Paradise Found Records & Music, Boulder CO

Record Store Boulder

Paradise Found Records & Music: Paradise has existed in a few different forms and under a few different owners for years. But the shop’s current owner, Will Paradise, had been a longtime customer before buying it in 2016. Customers love the eclectic mix of old, new, and used records for reasonable prices. 

RUNNER UP – Beat Bookshop

Monkton Guitars, Broomfield CO

Musical Instruments EC

Monkton Guitars: Most shops start as a brick-and-mortar and then transition into an online shop. But Monkton began as an online store in 1989 and eventually opened its physical location in 2019. Shoppers love the Monkton’s fair prices and knowledgeable staff who are ready to answer questions without being overbearing. But what locals love is just coming in and jamming with the owner. 

RUNNER UP – Guitar Hut

HB Woodsong’s, Boulder CO

Musical Instruments Boulder

HB Woodsongs: HB Woodsongs is not just a big part of the music community, they are a Boulder icon. Along with an exceptionally helpful staff, the shop’s classes and open jam sessions help students of all levels hone their skills and connect with fellow musicians since 1971. 

RUNNER UP – Boulder Drum Shop

Cannabis EC

Complete Releaf: Customers note how Herbal Wellness has a thoughtfully selected but wide array of products to choose from. Staff are friendly and eager to answer questions. Plus, they have a large selection of artisan glassware. 

RUNNER UP – Terrapin Care Station

Cannabis Boulder

Native Roots: Go just about anywhere in Colorado, throw a rock, and you’ll probably hit a Native Roots dispensary. Seriously, they are everywhere (but please don’t actually do that). One can guess that’s due in part to the chain’s friendly and knowledgeable staff who meet you where you’re at with your cannabis knowledge without being condescending. 

RUNNER UP – Elements Boulder

Tattoo Shop EC

Main Street Tattoo: Sometimes, dealing with artists and staff at a tattoo shop can be a rushed and stressful experience. Definitely, not what you want when you’re about to permanently draw on your body. However, customers appreciate Main Street’s conscientious staff who will sit down with you, talk out your ideas, and come up with a design you’re happy with. 

RUNNER UP – Inksmith

Tattoo Shop Boulder

Bolder Ink: Walk into the oldest tattoo shop in Boulder and you’ll instantly feel the laid-back, friendly vibe. In other words, the perfect atmosphere for a tattoo. Customers have written they make special trips from outside of the state to Boulder Ink for a new tattoo.

RUNNER UP – Rising Tide Tattoo

HOME & HOOD SERVICES

Downtown Lafayette, CO

Old Town EC

Downtown Lafayette: Lafayette may be a small suburb, but it’s making a name for itself with the pioneering affordable housing initiatives most of us need in this economy.  Downtown Lafayette not only appeals to residents enjoying a quieter life but also for college students and millennials looking for a good restaurant for studying or brunch. 

RUNNER UP – Downtown Erie

Old Town Boulder

Mapleton Hill Historic District: Often considered one of Boulder’s poshest neighborhoods, it’s a treat for those who love to see elaborate and historic homes. The neighborhood is home to The Squires-Tourtellot house, constructed in 1865, which is believed to be the oldest house in Boulder. 

RUNNER UP – Pearl St

Callahan House, Old Town Longmont CO

Neighborhood EC

Downtown Longmont: Downtown Longmont has the downtown charm but with enough restaurant and shop options that fill every need. Aside from business establishments, downtown Longmont also hosts plenty of music and social events on the downtown streets. 

RUNNER UP – Indian Peaks

NOBO, Boulder CO

Neighborhood Boulder

NOBO Art District: Reigning champ from last year’s BOW, NoBo art district continues to be a fan favorite with the art enrichment opportunities it offers to the art lovers and artists in Boulder. Hosting art events like art exhibits, NoBo is a community-focused, grassroots organization.

RUNNER UP – Mapleton Hill

Furniture EC

Living Spaces Denver: Grab a soft pretzel from the Living Spaces Cafe and shop for quality furniture pieces at the Thornton store location. Want to shop from home? Customize your furniture pieces online. 

RUNNER UP – Woodley’s

Furniture Boulder

Boulder Furniture and Mattress: Started in 1999 by a CU business grad, feel cozy not only about your high-quality furniture purchase but that you’re supporting a local family business. Owner Cary Schram advertises that love and his relationship with customers as the most important approach to business. 

RUNNER UP – Arhaus 

Lottie Lane, Erie CO

Home Furnishing EC

Lottie Lane Erie: Taking the title again, Lottie Lane in Erie offers customers unique home decor pieces that you won’t find in many other homes while supporting a local realtor turned business owner. 

RUNNER UP – Due South

Proud House Studio, Boulder CO

Home Furnishing Boulder

Proud House Studio: Owner Megan doesn’t stop at the design drawing board. With an understanding in the construction process, she will oversee the plan to completion. A solo world traveler, Megan seeks creative inspiration from traveling the globe. 

RUNNER UP – Boulder Furniture Arts

Budget Home Supply, Longmont CO

Home Improvement EC

Budget Home Supply: Budget Home Supply has supported local non-profits like Habitat for Humanity and The Our Center since the beginning. They’ve even worked with hundreds of Boy and Eagle Scouts assisting them with supplies to complete their projects. Locally owned since 1984.

RUNNER UP – Ace Hardware

McGuckin Hardware, Boulder CO

Home Improvement Boulder

McGuckin Hardware: What’s more Colorado than allowing dogs at your establishment? At fan favorite McGuckin Hardware Boulder loves dogs so they let dogs in on the experience. With wholesome community touches like Nancy the harpist who plays during the holidays, it’s not surprising they often win this category.

RUNNER UP – Table Mesa Hardware

Outdoor Craftsman, Erie CO

Landscaper EC

Outdoor Craftsmen: Outdoor Craftsmen delivers clean modern twists on your English garden design with a sensitivity to the ecologically tricky nature of landscaping in Colorado. With modern eastern design inspiration, Outdoor Craftsmen can help create a real-life Rockies zen garden.

RUNNER UP – Wild Heritage Garden & Design

One Earth Landscape, Boulder CO

Landscaper Boulder

One Earth Landscapes: One Earth Landscape isn’t just any old landscape service. Founder and owner Jim Zarka not only boasts over three decades of experience, but he also holds a degree in landscape architecture, plus a strong resume of wide-ranging experience from academia, the Glasshouse of Boulder,  to Parks and Rec departments, which is why Boulder readers trust One Earth above all others.

RUNNER UP – Matrix Gardens

The Fowler Group, Boulder County CO

Realtor EC

Brie Fowler at the Fowler Group: Clients describe Brie Fowler the way one describes a trusted friend. She eases anxiety in the home-buying process, always has time for her clients, and is patient and accommodating to their particularities. A breadth of knowledge, handed down through Colorado generations, only adds a job done well to her just-plain-nice-to-be-around-ness. 

RUNNER UP – Paul Dart

Realtor Boulder

Arn Rasker-Sotheby’s: Arn is a Renaissance man, fluent in three languages, with a background in design and engineering. Often involved in unique properties, his varied and valuable credentials shine through in his work. Described as trustworthy, knowledgeable, and a great listener, his clients are in capable (and interesting!) hands.

RUNNER UP – Dena Schlutz- Estate Professionals

Plumber EC

Colorado Green Plumbing: Pulling this category by a landslide, Colorado Green Plumbing has a reputation for being fair, honest, and showing up promptly for same-day calls. When you add reasonable pricing and good work to that list (plus some free maintenance advice), well then you’ve just defined “perfect plumber.”

RUNNER UP – Around The Clog

Plumber Boulder

Mesa Plumbing: The folks at Mesa Plumbing are patient, and timely, and communicate clearly while providing quality service. They even tend to check in later to make sure everything’s still going well. It’s like your supportive dad came over to take care of it for you, but you insisted on paying him. 

RUNNER UP – Colorado Green Plumbing

Contractor EC

Silver Contracting, Boulder County CO

Silver Contracting: Drawing repeat customers due to quick work producing gorgeous results, Silver Contracting puts up interesting, freshly-designed builds. Customers describe the process as smooth, even “fun” – the rarest of contractor descriptors. Whether it’s a meticulous reno on a historical home or an out-of-the-box new build, they got you.

RUNNER UP – BC Home Services

Cottonwood Home Builders, Boulder County CO

Contractor Boulder

Cottonwood Custom Home Builders: Cottonwood’s creative, custom homes are stunners. Their impressive work spans from modern builds to green remodels. Customers praise their timeliness, attention to detail, and a tendency to land on budget – or under! Advocating for their clients and adapting to new technologies, these guys nail the journey and the destination. 

RUNNER UP – Melton

Reinholt Tree Care, Boulder County CO

Reinholt: Reinholt handles it. Prompt, affordable, and tidy, they’re honest and won’t recommend unneeded work. The pruning they provide is thoughtfully done – even artful! And they’re not just aesthetically accommodating; they’ll leave wood chips behind if you want to skip the haul to the garden center for mulch this spring.

RUNNER UP – St Vrain Arbor Care

Berkelhammer Tree Experts, Boulder County CO

Tree Service Boulder

Berkelhammer: This team of conscientious trimmers has a decades-long reputation for thoroughness – considering environmental impact (the bees!), safety, cleanliness, and friendliness. Their loyal customers come back for Berkelhammer’s accommodating attitude and expertise in pruning – for tree health and beauty. With good prices and an honest team, you’re all set.

RUNNER UP – Blue River Forestry

Stan’s Automotive, Lafayette CO

Auto Repair EC

Stan’s Automotive: Stan’s is the elusive auto shop that is steadfastly honest and communicates clearly. They even have short videos on their site to help you understand service choices, like replacing an air filter or brake fluid. Amenable to customers’ schedules and budgets, this family operation has had a faithful following since 1973. 

RUNNER UP – Grease Diva Garage

Pellman’s Automotive, Boulder CO

Auto Repair Boulder

Pellman’s Automotive: Pellman’s is all about customer care. Clients’ stories report exceptional service: they don’t always charge for small, surprise issues, they follow up, and they even leave space in their schedule for emergencies. From the pup in the front office to the affordable prices on your way out, they’re your honest, hometown automotive.

RUNNER UP – Hoshi Motors

Attorney EC

 Gstalder Louisville Law Firm: With three decades of experience in non-profit, dispute, and business law (to name a few), John Gstalder and the Louisville Law Group braid their knowledge and efficiency with a compassion that brings real understanding to the table. Clients appreciate their willingness to help in a crisis and their affordable rates.

RUNNER UP – Bagley Law Firm

Attorney Boulder

Frascona Joiner Goodman & Greenstein PC: Responsive and prepared to work under a time crunch, FG&G PC prioritizes their client’s needs in a real way. Keeping humanity at the forefront, they’re good listeners who are willing to dive into complex cases, making sure that nothing slips through the cracks. With efficiency and care, they ease clients’ anxiety.

RUNNER UP – The Moorhead Law Group

Glass

Slade Glass: Slade Glass is prepared to work with tricky fixes that others won’t. Their quick turn-around and clear communication work to create a stress-free project or repair. Prepared to fit emergencies into a busy schedule, they can tackle your glass needs from storefront windows to shower doors. Just give em a call!

RUNNER UP – Hillcrest Glass

Elevations Credit Union, Multiple Locations

Bank/Credit Union

Elevations: Elevations is known for going out of their way to help clients in a pinch. Diane Sawyer, in particular, who helps guide clients through loan decisions, is heralded as one of the best bankers in the area. Personable and professional, she’s there to walk you through otherwise tough and complicated decisions.

RUNNER UP – Premier Members CU

Fisher Honda-Acura, Boulder CO

Car Dealership 

Fisher Honda-Acura: Quoted as offering “the most pleasant car-buying experience”, Fisher Honda Acura has a speedy response time and can work patiently with any budget or schedule. They understand that a reliable car is often a pressing need, and they’re here to make that process seamless for their customers.

RUNNER UP – Boulder Toyota

Sister Carmen, Lafayette CO

Nonprofit EC

Sister Carmen: Sister Carmen Community Center’s roots harken to the 70’s in the humanitarian work of a nun with a heart for the community. A non-religious nonprofit, they provide access to health resources, housing connections, support groups, and advocacy for those struggling economically. Where there is a need, there is Sister Carmen.

RUNNER UP – Longmont Humane Society

EFAA (Emergency Family Assistance Association), Boulder CO

Nonprofit Boulder

EFAA: The Emergency Family Assistance Association steps in when situations are dire, keeping struggling families in the community from drowning in hardship. Among other invaluable resources, they offer a food bank, financial assistance, housing, and after-school kids’ programs, making a felt difference daily.

RUNNER UP – Growing Up Boulder

Congressman Joe Neguse, Boulder County CO

Politician

Joe Neguse: Congressman Joe Neguse made history in 2018 when he became the first Black member of Congress in Colorado. He was ranked among the top ten most effective lawmakers in Congress and has been recognized for his bipartisanship. The son of Eritrean immigrants, Joe works to expand opportunities for ALL Americans.

RUNNER UP – Mayor Justin Brooks

Barry Snyder, Fruitsticker Artist, Erie CO

Artist EC

Barry Wildman: Barry “Wildman” Snyder is known locally and internationally for his food sticker mosaic art. Upcycling the most forgettable trash into compelling, highly-elevated works of art, he creates unforgettable pieces that allow us to dream of a more vivid, sustainable world.

Angie Nordstrum, Boulder CO

Artist Boulder

Angie Nordstrom: Angie Nordstrum is a vibrant, inspiring muralist with a heart for the homeless. Through her generous spirit (not to mention, her killer smile) and art that feels quintessentially Coloradan, she brings a bright light to the streets of Boulder and beyond.

Kids & Education

Place to Play with the Kids EC

Lafayette Splash Pad: There’s nothing better than a free spot that can also entertain your kids for hours. The outdoor splash pad located in the festival plaza runs from Memorial to Labor Day weekends. 

RUNNER UP – Wow! Museum

Place to Play with the Kids Boulder

Valmont Skate Park, Boulder CO

Valmont Skate Park: Resembling the surface of the moon, a kidney, or a mitochondria cell, Valmont Skatepark is a free, 11,000-square-foot concrete skatepark with features to polish up your skate skills. 

RUNNER UP – ABC Kids Climbing

Dawson School, Lafayette CO

Private School EC

Dawson School: Lafayette’s Dawson School boasts a 100 percent college acceptance rate and more than six million dollars in merit scholarships among its alumni. With well-rounded offerings, multiple sports teams have qualified for CHSAA State Playoffs among music and academic accolades. 

RUNNER UP – Aspen Ridge Prepatory School

Private School Boulder

Boulder Valley Waldorf School, Niwot CO

Boulder Valley Waldorf School: What’s more Boulder than a Waldorf school? The 38-acre Niwot campus supports the growth of students, parents, and teachers while fostering a reverence for nature and environmental stewardship through the dreamy natural setting of the school. 

RUNNER UP – Friends School Boulder

Centaurus High School, Lafayette CO

Public School EC

Centaurus: Centaurus High School is a small town school offering big school programs like a unique pre-engineering program and I.B. and A.P. courses. The school is ranked #55 among Colorado high schools.

RUNNER UP – Erie High School

Boulder High School, Boulder CO

Public School Boulder

Boulder High School: Historically Boulder High School has been known as the funky, free-spirited school with a reputation for political activism. Located in a fun downtown location for students looking to be plugged into the city, Boulder High School was the first high school in Colorado. 

RUNNER UP – Horizons K-8

Square State Skate, Boulder County CO

Summer Camp EC

Square State Skate: Want to start early on getting your child on track to becoming a skateboarding star? Square State Skate School provides skateboard education and guidance for children of all ages while emphasizing the kids, not the tricks. Fun fact, founder Brian Ball, worked at YS in the early days!

RUNNER UP – School of Rock

Renaissance Adventures, Boulder CO and beyond

Summer Camp Boulder

Renaissance Adventures: There are worse characters for your child role-play than the chivalrous knight. Renaissance Adventures offers live-action role-playing programs throughout the year teaching lessons beyond just sword fighting and becoming heroes of a mythic quest. 

RUNNER UP – Avid 4 Adventure

School of Rock mural, Broomfield CO

Music School EC

School of Rock Broomfield: From James Brown, White Stripes and Green Day students of School of Rock Broomfield are covering the heavy hitters. Plugging in young and adult musicians into live music settings, the School of Rock teaches individual lessons and offers group band practices. 

RUNNER UP – Center for Musical Arts

Harmony House Music, Boulder CO

Music School Boulder

Harmony Music House: Get a private music lesson or get plugged into the bluegrass, teen rock, or jazz scenes by joining an ensemble. Harmony also can set up, repair, or restore your beloved instrument.

RUNNER UP – HB Woodsongs Teaching Studios 

Sports

Louisville Cyclery, Louisville CO

Bike shop EC

Louisville Cyclery: For another year running, readers have voted for the Louisville Cyclery The shop is also one of the oldest in the county, serving the community since 1980, and is staffed by bike-loving professionals who assemble the bikes custom on-site.

RUNNER UP – CycleErie

Full Cycle, Boulder CO

Bike shop Boulder

Full Cycle: Full Cycle, voted by readers as the best bike shop in Boulder, holds to its mission to serve road cyclists and triathletes in the area. Full Cycle is a great place to purchase a new bike or get a current bike worked on while enjoying a coffee at their on-site shop.

RUNNER UP – Community Cycles

Ski shop EC

Angels Sports: Located in Longmont, Angels Sports supplies gear, rentals, and tuning for every ski or rider, whether headed up to a resort or exploring the backcountry.

RUNNER UP – Snow Hut

Crystal’s Ski Shop, Boulder CO

Ski shop Boulder

Crystal Ski Shop: Serving skiers and riders since 1976, Crystal has been dazzling clients with their expert service. They are beloved in this community not just because of Justin and the staff’s expertise and knowledge, but the truly local vibe that comes with this Boulder institution. 

RUNNER UP – Boulder Sports Recycler

Jax Outdoor Gear, Lafayette CO/Multiple Locations

Outdoor Retailer EC

Jax Outdoor: Jax has a large range of outdoor gear for everyone from the experienced backcountry athlete to the nature novice. Jax is also dedicated to the earth, donating proceeds to several environmental organizations and prioritizing sustainable distributors.

RUNNER UP – Angles Sports

Neptune Mountaineering, Boulder CO

Outdoor Retailer Boulder

Neptune Mountaineering: With gear, guidebooks, a coffee shop, and professional service for any level of mountain athlete, Neptune is a pillar of the outdoor scene and has served the community since 1976. Patrons love the knowledgeable staff and on-site museum.

RUNNER UP – REI

Indian Peaks Golf Course, City of Lafayette, CO

Golf Course EC

Indian Peaks Golf Course: With eighteen holes with mountain vistas, Indian Peaks, located in Lafayette, it’s easy to see why readers voted it as the golf course in the county. With a course designed by a hall of fame player, an academy for all levels, and a bar and grill, there is something for everyone.

RUNNER UP – Colorado National Golf Course

Golf Course Boulder

Flatirons Golf Course: A par-70 course with views of the flatiron formations, Flatirons offers easy-to-book online tee times, classes, and ADA-approved features. Run by the city of Boulder, it is an inclusive and welcoming space.

RUNNER UP – Lake Valley

Gym EC

Louisville Rec Center: With options ranging from free weights, circuit training, workout rooms, and machines, Louisville Rec Center is the best gym in the county. Whether you want to lift alone, join a class, or hire a personal trainer, there is an option for all.

RUNNER UP – Fitness 1440

Gym Boulder

North Boulder Rec Center: Spacious with south-facing windows, the North Boulder Rec Center…. With a cardio and weight room and several drop-in or scheduled classes, there are options for all ability levels.

RUNNER UP – Movement

Rec Center EC

Bob Burger Rec Center: Fun for all ages, the Bob Burger Rec Center Has youth afterschool and recreation programs, a spacious gym, and a great pool. Classes are offered throughout the day for adults and children who want to get in shape or try a new activity.

RUNNER UP – Erie Community Center

Rec Center Boulder

North Boulder Rec Center: Not only was North Boulder voted the best gym, but the best all-around rec center in Boulder. With a full gymnastics and aquatics center, pickleball and basketball courts, plus a pool and standard gym, kids and adults alike will find something fun to do.

RUNNER UP – East Boulder Rec Center

Eldora Mountain, Nederland CO

Ski Resort – Day Trip

Eldora: Just over thirty minutes from Boulder, Eldora is our reader’s favorite day-trip ski area. The resort hosts both a downhill mountain and a Nordic center. The whole family will have fun with everything from a magic carpet for the littlest beginners to several double black diamonds for the expert clientele.

RUNNER UP – Loveland

Ski Resort – Overnight

Steamboat: Located in the historic town of Steamboat Springs, Steamboat Resort boasts some of the highest snowfalls in Colorado, serviced by 23 chairlifts and 181 runs ranging from extreme to beginner. Steamboat also offers a variety of apres for a post-ski celebration.

RUNNER UP – Winter Park

Chroma Jiu Jitsu, Lafayette CO

Martial Arts EC

Chroma Jiu Jitsu: New to Lafayette, Chroma Jiu Jitsu has already won Best of the West! The academy offers programs for both adults and children, which an inclusive and accepting atmosphere, making it clear that all are welcome.

RUNNER UP – Bennett’s Karate

Martial Arts Boulder

Easton: Easton was voted the best Martial Arts Center in Boulder, specializing in Jiu Jitsu and Mui Thai. With programs for adults and children led by professional coaches, any skill level can grow in the sport. With a dedication to health, Easton focuses on hygiene and sanitation, ensuring their space is pristine and a safe environment.

RUNNER UP – Boulder Karate

Soul Tree Yoga, Lafayette CO

Yoga EC

Soul Tree Yoga: A part of the community since 2009, Soul Tree Yoga, located in Lafayette, with 40+ classes offered a week, both in person and online, in English and Spanish, and for all ability levels, is an inclusive and welcoming place.

RUNNER UP – Louisville Community Yoga

Yoga Pearl, Boulder CO

Yoga Boulder

Yoga Pearl: With classes ranging from gentle restorative to faster flow; the studio focuses on building inner and outer strength for their clientele. Their several workshops, on top of classes, there are plenty of opportunities to grow a yoga practice in the studio.

RUNNER UP – Little Yoga Studio

Pilates for Life, Longmont CO

Pilates EC

Pilates for Life: Focused on the success of each individual, each client will start their journey at Pilates 4 Life with three private sessions before having the option to move to the group setting. Claudia Miller, the owner, places comfort and confidence as the main priorities in her business.

RUNNER UP – Rocky Mountains Pilates

The Pilates Center, Boulder CO

Pilates Boulder

The Pilates Center: Opened by The Talyor Sisters in 1990, the Pilates Center was voted the best Pilates Studio in Boulder. With both in-person and online classes, the studio focuses on providing classes to all ability levels. As a franchised chain, the Pilates Center offers some of the best services in the county, and a membership can be used in other cities or states.

RUNNER UP – Boulder Pilates

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The Wheel House

How big a deal is brunch? In 2020, on average each person in the U.S. ate 285.5 eggs and consumed 497 metric tons of orange juice. Twenty-five percent of Americans eat pancakes weekly, and the flat, often-fruited carb is the oldest breakfast food identified. Pancakes were found in the stomach of Otzi the iceman whose remains are estimated to be 5,300 years old.

Ok. We’ll stop with the trivia, but – full confession – we could have researched all day. We love that meal. Everything about it. 

Instead, we turned our research to something more useful: Identifying the best breakfast offerings locally. These aren’t all the places to go to, but they’re the places we like. Here’s where we pull up our chairs at the counter or bring a group after a night out.  Keep reading to find out where we go and why.

Tangerine
Biggest Draw: Romesco Benedict or Lemon Ricotta Pancakes

If we’re looking for a sweet breakfast, Tangerine gets us. If we’re feeling spicy, they get us too. This is the place we bring friends to because there’s going to be something everyone likes. And then there’s the bar. Fresh-squeezed morning juice cocktails like mimosas or bellinis. If we don’t want alcohol, their lattes – especially the recipes on the custom menu – are what we try.

Eat! Food and Drink
Biggest Draw: (Tie) Family Comfort and Spicy Bacon

This is a place we go with our family. We like the high ceilings, open feeling, and the friendly service. Once we’re at the table, one of us orders the sweet and savory bacon flight that comes with both maple and jalapeño bacon. We think we like the jalapeño bacon better, but we’re honestly not sure. It’s close. 

Village Coffee Shop
Biggest Draw: People Watching

Honestly, we like Village Coffee Shop for the relaxed atmosphere and the people watching. The first time we went there, they were calling out and clapping for Village Coffee Shop virgins. We stayed quiet and tucked into our hashbrowns, eggs, and huge blueberry pancakes. Low maintenance, high carb entrees, and cups full of caffeine. That’s what we wanted, that’s what we got, and that’s why we keep going back. 

Niwot Wheel House
Biggest Draw: Spectacular Pancakes

If Village Coffee Shop is the oldest restaurant on our listing, Niwot Wheel House is the youngest. It opened just under two years ago in conjunction with Wheel Works, the popular bike shop on 2nd Ave., and it’s been a great community gathering spot ever since. Recently, they added food capability with LaMusette and their chef has recently added brunch to their menu. On the day we went, they had cardamom orange butter pancakes with caramel sauce. So good.  

Lucile’s Creole Cafe
Biggest Draw: Beignets

It’s impossible to talk about area brunch restaurants and not include Lucile’s. This Creole cafe has Louisiana staples you’d expect like chicory coffee and Eggs Pontchartrain. The Beignets are always a treat; puffy, sugary, and hot to the table. It’s the best way to start whatever it is you’re going to have for breakfast. 

Foolish Craig’s Cafe
Biggest Draw: Crêpes

Since we moved to the area 15 years ago, plenty of our Pearl Street Saturday

and Sunday mornings have started here. We like the crêpes, and in this case, the savory crêpes work for us. We often order their Duxelles crêpe with portabello mushrooms, onions, and shallots sauteed in butter with swiss cheese and veloute sauce.

24 Carrot Bistro
Biggest Draw: Coconut Chocolate French Toast

There are a lot of things on this menu that we wouldn’t expect to have for brunch but, now that chef Kevin Kidd has thought of it, we want to try. Top of the list is the coconut chocolate French toast made with brioche and a caramel anglaise. Just behind it is Shakshuka, a tomato sofrito with potatoes, poached egg garlic cream, feta cheese and cilantro. If we’re having brunch with something from the bar, then we’re ordering their Marmalade Skies – sparkling wine, orgeat, lemon, and angostura bitters.

The post Worth Getting Out of Bed For: Our Sit Down Brunch Roundup | Foodie appeared first on Yellow Scene Magazine.

Yellow Scene sat down to talk to a few of the newest, most innovative chefs in BoCo. These chefs are in the kitchens, in the wilds, and in the community, keeping Boulder a foodie paradise. From on-site herb gardens to taking health conscious kitchens to new levels, these chefs are doing exciting things and making mouth-watering meals.

Kevin Kidd, 24 Carrot Bistro

Nestled among a series of historic buildings in the heart of downtown Erie, tucked away on dusty Briggs St., 24 Carrot Bistro has given Executive Chef Kevin Kidd a space to deliver some of the area’s best seasonal New American cuisine.

“I was in the restaurant business, mostly fine dining, for 15 years straight. I opened Salt with Bradford Heap and after three years of doing that I just needed to step away and do the corporate thing for a while,” Kidd said. “I opened Alfalfa’s in Louisville and that was fun, but being a chef and working in a restaurant and working hands-on with the food and the customers, i’s just a pas- sion that while I had gotten burned out after two years, I was eager to jump back into it.”

24 Carrot’s origins are rooted more in tim- ing and happenstance than anything else. Kidd and Bianca Retzloff, his business partner, decided on a whim to check out a vacant storefront.

“We kind of came through here as just something to do on a Sunday. We weren’t really serious and the landlord who showed us the place was super passionate and really excited about the prospect of having a young chef like myself and my business partner come in,” Kidd explained. “After a week or two of this guy coming after us and really wanting to know if we were serious or not, we looked at each and said, ‘Why don’t we give this a shot?’ The stars aligned and everything came together.”

The teamwork between Kidd and Retzloff is part of what makes 24 Carrot Bistro so successful. The joy and passion they have accentuate the restaurant’s charming environment and scrumptious food, making 24 Carrot an unparalleled treasure in Erie.

YS: What is your most popular dish?
Kidd: I’d say the duck and the lamb right now are two of our most popular dishes. I’d probably
trend toward the duck.

YS: What is your most used ingredient?
Kidd: We keep a list of stuff that we are utilizing the most of. I would say right now, peaches, peppers,
green beans and tomatoes.

YS: What is your favorite food?
Kidd: I’d say lamb. If I were to have a last meal and I’d have somebody cook something for me it
would definitely be roast lamb with fresh vegetables.

YS: What are your top credentials and accolades as a chef in the area?
Kidd: Obviously Yellow Scene’s Best of the West was great especially since it was right out of the gate.
Our goal was to win Boulder Weekly’s best new restaurant and we did it.

YS: Who are your biggest mentors?
Kidd: I can’t say it to anybody besides Bradford Heap. I worked for him for over 12 years. We did
four restaurants together.

Dan Flores, Lunada Eatery and Cantina

When Chef Dan Flores had to relocate to his restaurant, Lunada, to a different location in 2013, he chose to view it as a positive transformation and an opportunity to evolve. “The older location was smaller. It was a great stepping stone and it was perfect for us for the beginning,” Flores said.

Lunada’s new home on Arapahoe Road in Lafayette has provided Flores with new resources to expand his restaurant’s repertoire of delectable Southwestern Mexican dishes. A bigger outdoor space with a herb garden, a larger kitchen suitable to include options for catering, and a grill out back are just a few of the many perks that the new spot has working in its favor, allowing Flores to continue cooking food that reflects his passions and care for his customers.

“I have been in restaurants pretty much my whole life. I was a single dad when I was younger so I had to go back and do construction but my dream was always to have my own restaurant and get my point across of what I believe food should be, which is making everything in house so that people eat good,” Flores said.

YS: What is your most popular dish?
Flores: Our best selling appetizer is the guacamole and then our best selling entree is the smothered
pork burrito.
YS: What is your most used ingredient?
Flores: I would say the ingredient that gets utilized and gets moved around a lot in different places
would be the chipotle pepper.
YS: What is your favorite food?
Flores: I really like grilled styled food. I love grilled steak, grilled burgers, grilled chicken breast,
grilled vegetables especially if you use real wood for grilling.
YS: What are your top credentials and accolades as a chef in the area?
Flores: Well, I have my own restaurant. I’ve had food industry experience from fast food to fast casual
to pizza to fine dining to Lone Star Steakhouse.
YS: Who are your biggest mentors?
Flores: The biggest is my mom. We didn’t grow up very rich or anything, but she’d always
bring a nice spread of good food with a good variety.

Iva Paleckova, Blooming Beet

In the Boulder area , phrases like “organic,” “locally sourced,” and “all-natural” have become about as ubiquitous as whimsical fast food taglines. Many assume these designations automatically imply quality, nutritious food. But it’s a misconception that Chef Iva Paleckova realized before opening her restaurant, Blooming Beets, in 2014.

“There wasn’t a single restaurant in Boulder where I felt a hundred percent comfortable eating at. It’s one of those things where you clean up your diet, you figure what works for you, and then you go out and find out that even the restaurants where you would think you would get good high quality stuff, you actually don’t,” Paleckova said.
She’s talking about trendy farm-to-table restaurants that pride themselves on using high quality ingredients yet cook in harmful canola oil. After she realized the restaurants that claimed to have sustainable cooking techniques were in fact taking unhealthy shortcuts, Paleckova made it her goal to open a restaurant true to these healthy ideals. To fulfill these objectives, Paleckova de- signed a completely gluten-free, grain-free, GMO-free, processed sugar-free and processed seed oil-free, Paleo-friendly menu.

With no other restaurants in the surrounding area catering to the hardcore-paleo demographic, she realized it was essential to open a new kind of restaurant. For Paleckova, Blooming Beets is a tool and avenue to provide people with the awareness on what healthy eating actually means and just happy how it can make you

YS: What is your most popular dish?
Paleckova: I would say the brussel sprouts, probably. They are fresh fried in a hundred percent avocado oil, tossed in apple cider reduction, and with a little bit of apple.

YS: What is your most used ingredient?
Paleckova: We use a lot of nuts just because we don’t use any flour or sugar.

YS: What is your favorite food?
Paleckova: I like our chorizo wrap. That’s what I eat almost every time I come here.

YS: What are your top credentials and accolades as a chef in the area?
Paleckova: I have no credentials whatsoever. I’m not a chef by education. I didn’t go to culinary school. I didn’t get trained by anybody out there. I literally am just doing what I’m passionate about.

YS: Who are your biggest mentors?
Paleckova: I’ve done a lot of personal growth with Landmark and Hoffman, some of my teachers from those two institutions.

Daniel Asher, River and Woods

An early life surrounded by food made with love was the primary inspiration for Daniel Asher, head chef and partner at River Woods, in Boulder, to create his “community sourced cuisine” model. Unlike other restaurants, River and Woods invites guests to submit their family recipes to the restaurant, which Asher then reinterprets.

“Food is a universal language that transcends all human boundaries. Everything that divides us is shattered through what we eat together as a planetary community,” Asher explained. “The bottom line is whether it’s being rooted in trauma or rooted in joy, food connects with some form of happiness, on some level, and those are the moments that define who we are as we get older and through our adulthood. I think those recipes and those memories that people have are beautiful to share and connect with.”

Asher’s cooking and menus capture more than just his own preferences; they seek to blend his own taste with the flavors favored by others, and thereby create a hybrid that is greater than the sum of its parts. “Being a chef is not about ego, it’s not about educating people on my perspective and philosophy of what food is supposed to be. It’s a role of humility. It’s a role of being in service to others that are hungry and are seek- ing something so that they feel full,” Asher said. “I look at feeding people as not just providing a physical experience of fullness. I look at it as bringing someone in and letting them leave our restaurant feeling more satisfied on multiple levels beyond just satiating hunger and thirst.”

YS: What is your most popular dish?
Asher: I think the short rib has become extremely popular.

YS: What is your most used ingredient?
Asher: I think the seasonality and the hyper locality farmers is what really defines the majority of the menu experience. Corn is coming out now, peaches, green beans, cherries, heirloom tomatoes are completely blowing my mind right now.

YS: What is your favorite food?
Asher: Right now in this moment Colorado goat cheese and Colorado peaches. That is the culinary heroin right there.

YS: What are your top credentials and accolades as a chef in the area?
Asher: I started a catering company when I was 26 years old. At a very young age I was working with a lot of small natural foods companies that today have become huge and very well regarded.

YS: Who are your biggest mentors?
Asher: I would say my parents in many ways because they created an environment for my sister and I growing up definitely immersed in a culture of food bringing together family.

Doug Woodward, Community

Chef Doug Woodward’s tenure at Community, in Lafayette, began, quite literally, at the restaurant’s ground zero. “I was working in Boulder and met a chef. He reached out to me about the opening of this place. I helped epoxy these floors, do the bath- rooms, paint, do the staining. I was here from day one doing everything,” Woodward explained.

Woodward started as a sous chef before taking over as head chef after just three weeks. His goal was simple and clear: to deliver an exemplary selection of rotating menu items. Freshness, variety and surprising choices are just a few of the things that Wood- ward strives for in his oft-changing menu.

“Since the owner put me as the head chef, I’ve dropped two lunch menus, a brunch menu, and three dinner menus,” Woodward said. “We’ve come a long way. We used to do eight specials a week. We’ve done a lot here. It’s been a long road. I’ve put a lot into this place so it’s been nice and the food’s come a long way. This is the best menu yet and I’m really happy with it.”

YS: What is your most popular dish?
Woodward: I’d say probably number one seller has always been brussel sprouts.

YS: What is your most used ingredient?
Woodward: Lamb, 100 percent.

YS: What is your favorite food?
Woodward: Honestly, probably some really good Pad Thai.

YS: What are your top credentials and accolades as a chef in the area?
Woodward: We definitely have had some really good write-ups from food critics. Besides that, we’re so organic here it’s all just word of mouth.

YS: Who are your biggest mentors?
Woodward: I’d say my mom is my biggest mentor. We always cooked meals growing up.

Brett Smith, The Post Brewing Co.

Sometimes less is more. Likewise, sometimes fried chicken and a beer hit the spot more than any fancy-shmancy caviar and champagne ever could.

Brett Smith is the head chef and man- aging partner over at Post Brewing Company, in Lafayette, which opened its doors in 2014. He realized that simple but delicious comfort foods can connect people and draw hungry swaths of customers as much as any gold-plated dining establishment.

“I’ve worked in a lot of different restaurants. I realized I have a passion for just simple, delicious comfort food. Food that can be shared with family and friends, passing things around kind of like a mini Thanksgiving dinner every night,” Smith said.

Smith and his business partner, David Query, decided to make fried chicken the centerpiece of their back-to-basics menu. “There’s not necessarily a lot of breweries that do comfort food like we do and do fried chicken so I think that helps us stand out,” Smith said.

YS: What is your most popular dish?
Smith: Fried chicken and beer.

YS: What is your most used ingredient?
Smith: Our chicken seasoning blend.

YS: What is your favorite food?
Smith: Not to be repetitive but it’s tough to beat fried chicken.

YS: What are your top credentials and accolades as a chef in the area?
Smith: We’ve got our second and third location in Longmont and South Denver that have all been opened for a period of time and in September we’re taking over a spot on 13th Street in Boulder.

YS: Who are your biggest mentors?
Smith: Business-wise, Dave Query for sure.

Hosea Rosenberg, Blackbelly Restuarant

Even before winning Bravo TV’s Top Chef in 2009, Chef Hosea Rosenberg knew he wanted to do big things in the culinary world. His restaurant, Black- belly, is the culmination of a longtime dream.

“I had this dream of doing some farming. We started a small farm with a buddy of ours who owned the property raising pigs and lamb and he got a hold of this breed called Blackbelly that are a hair sheep,” Rosenberg says. “The origin of Blackbelly came along with our farming.” Introduced to artisan butchering as a young chef, Rosenberg decided to use sustainable sourcing with animals that are pasture raised for Blackbelly’s menu, and to do all butchering in house.

Blackbelly garnered acclaim for its high end, efficient butcher shop, but the restaurant is really the crown jewel. “We’re pretty unique with what we do. The whole philosophy behind it is know where your food comes from, respect the ingredients, and have a relationship with the farmers and ranchers,” Rosenberg explains.

YS: What is your most popular dish?
Rosenberg: Our best seller is our burger.

YS: What is your most used ingredient?
Rosenberg: We take all of our trim from our dry aged beef, all our fat, and we melt it into a tallow that we season. We rest all of our grilled steaks in this stuff.

YS: What is your favorite food?
Rosenberg: Green chili.

YS: What are your top credentials and accolades as a chef in the area?
Rosenberg: Locally I’ve been a member of the Denver Five. I’ve competed in some local cooking competitions and I have a lot of wins in all of those.

YS: Who are your biggest mentors?
Rosenberg: Well my most recent mentor is David Query. I’ve learned how to run a successful company from him.
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The post Local Chefs: 7 Newcomers appeared first on Yellow Scene Magazine.

Refresh your turkey skills.

Raise your hand if you think turkey is too dry. After decades of mom over-cooking the bird, it’s time we all stood up, once and for all, to declare a war on dry turkey. Thankfully, there are lots of talented local chefs who have carefully honed their own turkey recipes, year after year, creating juicy, tender birds that are always the perfect centerpiece to the big meal.

If you’re tired of the usual roasted and basted bird, here are three great takes from three different local chefs. Each offers a twist on their own professional-style thanksgiving turkey that you can take home to create for your family’s big meal.

Chef Jim Smailer plates his bird.

Roasted Turkey with Pineapple and White Wine from Chef Jim Smailer at The Boulder Cork

Chef Jim Smailer has been showcasing his love of fresh ingredients and simply elegant creations at the Boulder Cork restaurant for more than 35 years. The popular Boulder restaurant, open since 1969, is best known for high-end cuts of meat like the Boulder Cut Prime Rib or the Rocky Mountain Natural Buffalo Flatiron Steak. However, when November rolls around, the restaurant turns its attention to the big bird, offering a very successful Thanksgiving Dinner that brings in eager families from all over the region.

“Thanksgiving is definitely the busiest day of the year,” said Smailer. “I take on Thanksgiving, not by myself of course, but I cook something like 35 to 40 turkeys for the day every year.” Of course it helps that the turkeys offered at the Boulder Cork don’t have very long to travel, “I use only local turkeys from Barber’s Poultry in Broomfield. I break down every single bird myself, starting on Tuesday of that week. Of course, the prep cooks help quite a lot, but you have to work fast because you’ve got a very perishable product.” And that speed helps Smailer and his staff create nearly 800 Thanksgiving dinners every year at the restaurant.

A big part of cooking and creating the perfect Thanksgiving feast is learning how to cook with what you have. At the Cork, Chef Smailer breaks each bird down, carving the meat very carefully, pulling the legs and thighs off to break them up by hand. “This is kind of a Neanderthal process, but it works. Then I add the fresh sage, poultry seasoning, butter, salt and pepper, and a little honey and all the veggies in the cavity.”

The secret to a truly tasty bird, according to Smailer? It’s all in the gravy. His recipe includes pineapple juice, white wine and honey to create a truly unique gravy that will keep every bite perfectly moist, even for those that traditionally don’t care for turkey meat. “It’s this gorgeous walnut brown color naturally, that’s one of the benefits of the pineapple and wine because it gives me this liquid and I don’t have to add any chicken stock to it for the gravy.”

Once you’re done roasting your bird, you might not have time to make that amazing gravy, however, so Chef Smailer recommends cooking a few chickens ahead of time to get the stock for the gravy early, that way you can spend more time with your family and less time in the kitchen. “Roast a couple of chickens, tear them apart and make some good roasted stock with lots of veggies and aromatics. Then start to make your gravy with that instead of relying on the turkey drippings on the big day.”

Another tip from Smailer is to serve the bird on a hot plate to help the final presentation. “Make sure the gravy is hot too, because you know that’s going to go on everything. Even if you make the gravy a day or two before, you can still ensure it’s good and hot for the full meal.”

Of course, you can always make reservations to have Chef Smailer and his team cook your Thanksgiving dinner for you instead, just be sure to make reservations early, as they tend to fill up fast. The best part about serving Thanksgiving dinner to so many people once a year, said Smailer, “It smells like Thanksgiving here for weeks.” 

Chef Jim Smailer’s Pineapple Honey Roasted Turkey

Adapted from Chef James Smailer (Measurements are approximate, depending on the size of your turkey)

Ingredients

• One frozen turkey, thawed
• 3-4 cups pineapple juice
• 1-2 cups white wine
• 2 tbsp. honey
• Fresh sage
• Poultry seasoning
• 1 stick of butter, melted
• Salt and pepper
• 3-4 carrots, chopped
• 3-4 stalks of celery, chopped
• 1 large onion, chopped
• Fresh thyme sprigs

Directions

1. Place the turkey in a roasting pan, breast side up.
2. In a bowl, combine the sage, poultry seasoning, butter, honey, salt and pepper.
3. Cover the turkey with the sage and honey mixture.
4. Place the carrots, celery and onion in the cavity of the turkey, spreading some thyme springs all around the pan and on the turkey itself.
5. Pour the pineapple juice and white wine into the roasting pan. You want enough liquid to come up the pan about two inches.
6. Roast at 325 degrees for approximately 13 minutes per pound until your thermometer reads about 170 degrees at the thickest part of the bird.
7. Reserve the liquid in the pan for your own gravy recipe.

Honey Brined Turkey from Chef Kevin Kidd at 24 Carrot Bistro

You’ve probably heard about brining before, but many home chefs haven’t taken the time to really learn what this unique process does. Brining is similar to marinating, in that you soak something for a while before cooking it. The difference here is that you soak the meat in salt and cold water, sometimes for days, before you roast it. What happens during the brining process is the salt ions actually attach to the cells of the meat, causing the cell to absorb more water via osmosis. Or, as Head Chef Kevin Kidd at 24 Carrot Bistro in Erie offers, “It makes the best turkey you’ve ever had.”

24 Carrot Bistro is dedicated to farm to table, fresh, seasonal ingredients and this new Erie hot spot is known for small plates with incredible recipes like Crispy Duck Confit and Pork Belly Mac and Cheese, or larger options like Pan Roasted Pork Tenderloin and Grilled Grass-Fed Teres Steak. With so many great options on the menu, it’s no wonder that Head Chef Kevin Kidd knows a thing or two about cooking a tasty turkey. “I’ve worked at restaurants that were open on Thanksgiving for years, so it’s one of the things I do pretty well,” he said.

For Kidd, it all starts with breaking the bird down properly ahead of time. Whether you’re cooking more than one turkey for a big party or you just want slightly less cooking time, his technique works well and can translate easily for the home chef. “You just take the backbone out and break the breastbone in half. Then it can lay flat and you can put more than one turkey in the oven at a time. It also cuts the cooking time in half.”

Before you break down the bird, Chef Kidd recommends starting a few days before with a great brine. “If you’ve ever had that really dry turkey, the kind you just have to douse in gravy to eat, then this will make it so much juicer. I brine all my turkeys. I do it to all my chickens, turkey, pork. Really anything that you consider white meat.”

It’s that brine that really makes this turkey recipe stand out. “When you roast at high temperatures — like when you get your turkey to 160 or 165 degrees — the sugar in the brine will act as a barb in the meat itself, attaching the seasoning — or the salt, in this case — to the meat. It keeps the whole thing juicier while seasoning it at the same time. Plus, instead of keeping all that seasoning to just the top layer of the meat, it seasons it all the way through, so it’s the best turkey you’ve ever had. It’s juicy and delicious.”

Chef Kidd cooks his turkey upside down, roasting it breast side down so the juices drip into the breast meat, to prevent serving dry breast meat with moist dark meat. “I’ve been doing it this way for probably 20 years now, and people always tell me it’s the best turkey they ever had.”

One final tip from Chef Kidd as you prepare a Thanksgiving Feast: “Over estimate. I always like having leftovers. Go big.”

Chef Kevin Kidd’s Turkey Brine

Ingredients

• 3 parts salt
• 1 part sugar
• 1 part honey
• 2 tbsp. allspice
• 2 tbsp. clove
• Water
• Ice

Directions

1. Bring the salt, sugar and honey to a boil.
2. Add the allspice and clove and simmer until the salt and sugar both dissolve.
3. Mix ice and water (equal parts) and add the mixture until it all comes to room temperature.
4. Dump the whole turkey into a large bowl or pot with all the liquid.
5. You’ll need enough liquid to completely submerge the turkey.
6. Keep in the refrigerator for one to two days prior to roasting.

Chef Jimmy Giesler at The Post Brewing.

Spicy Fried Turkey from Chef Jimmy Giesler at The Post Brewing

When it comes to Thanksgiving, there’s nothing worse than biting into a big fork-full of dry-as-a-bone turkey. Sure, you can heap on spoonful after spoonful of gravy, but when the turkey is super dry, there’s very little you can do to save it. If you want that juicy bird plus you want to really impress your Thanksgiving guests, then pull out the oil. It’s time to fry.

“As far as cooking at home goes, (this recipe is) probably the most dangerous,” said Chef Jimmy Giesler of The Post Brewing Company in Lafayette. “But we’re a fried chicken restaurant.”

Giesler’s offering helps take the mystery out of the famed fried turkey. “I’m from Atlanta, Georgia, and we grew up with a more casual sort of Thanksgiving setting. And last Thanksgiving, after I’d been at (The Post) for about 10 months, I decided to try pressure-frying a turkey.” The result was a full-sized, tasty, tender bird cooked in less than an hour.

There are a few things to remember should you decided to stock up on oil and try your hand at fried turkey. “You have to remember how much oil the turkey is going to displace when you put it in,” Giesler cautioned. It’s better to underestimate the amount of oil you’ll need. Besides, even vegetable oil on this scale can get pricey. It also helps that you don’t need to set your deep-fryer at ridiculous temperatures to accomplish the job either. Giesler recommends a relatively low temperature of about 300 degrees. “You don’t want your oil raging hot, which is also something that can cause a fire.”

While the Post uses a pressure fryer, most kitchen supply stores sell a safe at-home fryer kit. “You want to use a legitimate turkey fryer. They’re made to do one thing and they do it well.”

Frying a bird in the yard can become a bit of an attraction, or curiosity. And once the turkey’s skin starts to fry, it stops absorbing the oil. Invite friends and neighbors over to fry their own turkeys. Even if it’s just a small one for leftovers.

We didn’t tap a chef to tell us about frying, though. We wanted some of the spice that makes the Post’s chicken such a draw. Frying newbies and veterans alike can follow Chef Giesler’s tasty recipe, complete with a well-seasoned brine, to get plenty of flavor into each bite before you the fry begins. At home, a 15-to-18-pound turkey should fry in about 40 minutes, and it will come out with an amazingly crispy skin that’s unlike any roasted bird you’ve ever had.

Spicy Fried Turkey from the Post’s Chef Jimmy Giesler.

Chef Jimmy Giesler’s Fried Turkey with Seasoned Brine
Ingredients

• 8 quarts water
• 1 lb. 4 ounces salt
• 1 lb. 4 ounces brown sugar
• 1/2 cup cayenne
• 1/2 cup chili powder
• 5–6 sprigs fresh rosemary
• A handful of fresh sage
• A handful of fresh thyme
• 10 bay leaves
• 5 lb. ice
• 4 gallons peanut or canola oil
• One 14-16 lb. turkey

Directions
For the brine:

1. Bring water, salt, brown sugar, cayenne, chili powder and bay leaves to a simmer until the sugar and salt dissolve.
2. Remove from heat and add fresh herbs and ice to cool the liquid down.
3. Gently lower the turkey into the brine and let sit, refrigerated for 12–18 hours.
4. Remove from brine and pat dry with paper towels.

For the turkey:

1. Prepare your turkey fryer per the manufacturer’s directions.
2. Heat your oil to 250 degrees.
3. Add your favorite Cajun seasoning to your bird (optional).
4. Gently lower the turkey into the oil, be sure to follow the turkey fryer instructions.
5. Once submerged, slowly raise the temperature to 325 degrees, which will prevent a violent eruption of oil and is essential in safe turkey frying.
6. After 30 minutes check the temperature of the breast meat with a probe thermometer.
7. Turkey is done when it reaches about 155 degrees.
8. Remove from oil and let rest until the internal temperature reaches 165 degrees.

Fried turkey on red eyed gravy.

Double Red-Eye Gravy
A fried turkey doesn’t give you all those yummy pan drippings to make gravy, so you’ll need a great gravy recipe you can make without pan drippings. This recipe comes from Chef Jimmy Giesler and it’s the perfect gravy to smother your fried bird, potatoes and everything else on your Thanksgiving table. “The extra addition of beer makes this Double Red-Eye Gravy. Although a little heavy, this is a fun and delicious gravy that goes great with turkey.”

Ingredients

• Three 4-oz. links of Spicy Andouille sausage, taken out of casings
• 1/4 lb. butter
• 1 cup onion, small diced
• 1 cup all purpose flour
• 1 1/2 quarts milk
• 3/4 cup coffee
• 1 tbsp. Worcestershire sauce
• 3/4 cup Elkhorn Lager (or other malty beer)
• 3/4 tsp. cayenne

Directions

1. Heat a large sauce pot.
2. Break up the sausage into small pieces and add to the hot pot, render until sausage is slightly browned.
3. Add butter and onions. Sweat onions until they are translucent, about 5-7 minutes.
4. Stir in flour to make a roux.
5. Add milk, coffee, beer, Worcestershire sauce and cayenne.
6. Bring to a simmer until thickened. Season with salt and pepper to taste.

The post Turkey: Three Ways appeared first on Yellow Scene Magazine.

To celebrate our 15th anniversary, we visited 15 local restaurants to sample a dish and a drink at each, and to talk to a chef.T

By Jim Burrus, Brett Callwood and Ryan Howe

24 Carrot Bistro
As we highlight some of BoCo’s most prominent and delectable eateries, we decided to play the fortuneteller and highlight a restaurant we feel will be around for years to come. As Erie’s historic downtown continues to blossom, the newest addition to Briggs Street, 24 Carrot Bistro, has made a name for itself in the few short months its doors have been open. Mark our words, this little gem will be around for many years.
The new bistro has filled a void in Erie, offering farm-to-table food and house- made sodas, 24 Carrot made a splash their first couple of weeks forcing them to reevaluate their schedule to prepare for the evening rush. If it’s a precursor to their success, then it’s a damn good sign.
Kevin Kidd, owner and head chef, has been in the restaurant industry for 17 years. Starting when he was a teenager, Kidd used his cooking talents to put his way through college. A while back he left the industry and did the corporate thing for a while. Then his itch to cook came back. When he found the location in Erie, he knew he wanted the space.
Luckily, the owner wanted a chef run restaurant and pursued Kidd, and fellow owner Bianca, convincing them to take on Briggs Street.
“Everyone has been so fantastic,” Kidd said. “There’s nothing like this in Erie, so we are filling a void. The people here need something like this.”
Sitting on the 500 block on Briggs Street, just a few doors down from the new ice cream shop Sweets, the restaurant is welcoming. A well-stocked bar and tables with paper tablecloths, that also doubles as a canvas for children, or child like adults, brings something for the whole family. The atmosphere is friendly, with servers that are more than happy to help explain the menu, and offer suggestions.
Speaking of the menu, 24 Carrot seems to hit all angles. Want a delicious salad? Got it covered. In the mood for some crispy calamari? Let them help you out. Looking for a juicy burger with some french fries and some tangy ketchup? Grab a seat.
When we sat down to give the newcomer a try, we were overwhelmed by the possibilities. First thing first, we wanted to try one of their non-alcoholic beverages the server was raving about. We settled on cucumber lemonade, and we were not disappointed. Lemonade on a hot day is the perfect remedy for most things, but the little hint of cucumber mixed in made this drink incredible. Neither of the flavors were overwhelming, and were mixed together superbly. ??Although the burger was looking mighty delicious, our server suggested we try the steak frites, which is comprised of all-natural flatiron steak, local greens, romesco sauce, and a side order of fries. We weren’t disappointed. The steak frites were perfectly cooked, and well seasoned. The fries were, for lack of a better word, amazing. The thin, crispy slivers of potato were so perfectly presented that taking a picture before inhaling every bit of them was the only difficult part of the meal.
Eating at 24 Carrot and not getting some of their carrot cake would be a cardinal sin, right? That’s how we convinced ourselves to indulge and top off the meal with the dessert which is topped with cinnamon whipped cream, toasted hazelnuts, coffee anglaise and strawberry. After the desert, the only thing to say is that 24 Carrot shouldn’t change their name, or go anywhere anytime soon.
“We want to be the go to restaurant in Erie,” Kidd said. “We don’t want to be the only restaurant like this in Erie, we want to see this fun little town develop. I want to be a part of that.”

NorthEnd at 4580
Way off Pearl, over in North Boulder, sits the North End at 4580 bistro. At first glance, it doesn’t seem to be the greatest location for a restaurant of this type, but recent developments and renovations have meant that the locale has been crying out for a classy eatery. A recent redesign to the restaurant has upped the ante too – 4580 is beautiful, all dark wood and rustic stone, plus friendly staff and a well-stocked bar.
Executive chef Jeffrey Barbour told us that the place was opened in 2006 by previous owner Martin Hammer, who lived a short walk away. That and the high rent prices on Pearl probably explains the location. “The area has grown a lot,” Barbour says. “Down the road, there was a trailer park but that has been cleared out for new developments. There are condos above the restaurant too. There aren’t a ton of new businesses – a barbecue joint came and went – but we’re doing extremely well here.”
Looking for something refreshing on a blistering day, we picked a cocktail called the Absinthe Lemon Drop, composed of vodka, fresh lemon, and a splash of absinthe, shaken and served with lemon. The absinthe gives the drink that strong aniseed flavor which, coupled with the citrus, would be too tart for some. It’s certainly a strong tipple. But if you like bitter drinks, this is a gem.
The Crawfish Po’ Boy made for a delicious lunch. Fans of this famous New Orleans sandwich will be delighted with the fresh yet firm hoagie roll, packed with crispy, breaded crawfish (light and not overly greasy), fresh lettuce and tomato, complimented with a tasty cajun remoulade. It’s a strong sandwich, filling but not too big. Larger appetites can be satisfied with the perfectly-cooked fries on the side.
OK, it’s not the healthiest dish (although those fries can be switched for a side-salad), but there are plenty of other options on the menu for Boulder County’s large health-conscious community. It’s very important to Barbour. “Our new owner, James Cimino, came in two years ago but the previous owner, Martin, and his family were celiac so a gluten-free diet was very important to them,” he says. “We always keep that in mind. Farm-to-table is also very important to us, and we work with a few different farms in the area like Sol Ysombra, Munsen Farms, and Cure Farms. This is a great time of the year for local produce.”
To finish, Barbour told us that the future continues to look bright. “We’re just rockin’ and rollin’,” he says. “We’re full to capacity most of the time, even on Sundays. This place is kind of like my baby.”

Comida
Standing behind the counter at Comida, Serena Romeo’s face lit up as she ran through the ingredients on each taco, salsa and tortas. She highlighted her favorites first, then moved on to the customer favorites, but her excitement, and pride, for each dish shined through. Romeo knows how to make a taco, there’s no doubting that, but she wasn’t always a master taco chef.
Romeo’s career took a dramatic turn five years ago when the school board decided to close the private school she taught at. At first she looked for a new teaching job, but with no luck Romeo joined the Comida team when the restaurant was operating from behind a steering wheel.
The former teacher grew up in the kitchen. Her Italian father passed on his passion for producing delicious food, and when the opportunity arose Romeo decided to follow her passion.
“It’s not your typical culinary story,” Romeo said. “But I thought if I couldn’t teach then I really wanted to cook.”
When Comida moved off of four wheels and into a brick and mortar building in Longmont, Romeo took over a corner in colorful Prospect, which couldn’t be more fitting for the colorful menu Comida offers.
The menu is stacked, and the dishes can be mixed and matched to give visitors the opportunity to try an assortment of tacos.
Start the meal off right with chips and salsa, or house made guacamole. The chips are, for lack of a better word, delicious. Romeo served them with an assortment of salsas ranging from spicy to mild, and a side of the gluten free guacamole. The salsa’s provided a kick of taste, but the stand out was the pineapple habanero salsa. It’s also dangerous. The mixture of spicy with a hint of pineapple will have the basket of corn chips, fried in non-GMO rice oil, empty in seconds.

As you shovel chips into your mouth, the heat might take you by surprise. Counter the spicy nature with one of the freshly squeezed or juiced citrus margaritas. The Comida Margarita, which is filled with Monte Alban Plata, agave, orange, lemon and lime, is one of the more popular drinks. But the standout on the menu is the Watermelon Jalapeno Margarita, packed with jalapeno infused tequila, watermelon, agave and lime. The touch of spice is outweighed by the watermelon, reminding costumers that summer may be coming to close, but nothing is better than watermelon on a hot day.
Don’t bulk up on chips and salsa, because the tacos are going to blow your mind. Mixing and matching four different tacos into one plate, is the best way to fill up and keep your taste buds interested. Try one with chicken. Try some with shrimp. Try the pork. Try the steak. But most importantly, try The Situation. The Situation, a slow cooked sirloin in Negro Modelo over smoked gouda sweet potato mash with roasted onions and house crema, is a surprise. The sweet potato mash makes this taco a stand out, don’t pass up on it.
“It’s hard to name a favorite among customers,” Romeo said. “My suggestion would be to come in and be adventurous.”

The Leaf
Many a non-vegetarian will turn their noses up at vegetarian restaurants, and that’s a shame. The general consensus among the meat-eating members of the community is that it just isn’t a proper meal if there isn’t some animal in there somewhere. Leaf challenges those preconceptions, and we urge everyone to give it a try.
We kicked off with a cucumber and grape juice, which seemed perfectly appropriate. Non-alcoholic, but delicious and extremely tasty, this very green drink was refreshing and packed with flavor. It is gulp-able, which makes a nice change after all of the ultra-strong cocktails we’ve been trying for this feature. It’s also relatively thick, and positively spilling over with vitamins.
Our main meal was a startlingly tasty mushroom burger, portabella mushroom and walnut is minced and combined into a loose patty, on a vegan bun with avocado mousse, caramelized onion and pepper jack cheese on top. The whole thing makes for a moist and mouth-watering treat, not at all dull and dry. We suggest the upgrade to sweet potato fries on the side – they’re crisply perfect.

The restaurant opened around seven years ago, according to executive chef Rachel Best, who has been at Leaf for about five years herself. “Before that, I worked at the Dushambe Teahouse when I was in college,” Best says. “Then I stopped cooking – I was in the Peace Corp, then I did some farming. I worked at Ahi Latin-American Restaurant. I also worked for Green Chef. I was a research & development chef.”
When Best first arrived at Leaf, the restaurant was serving up a lot of raw cuisine. “After a couple of year, that trend was fading out,” she says. “Then gluten-free got really popular, and people want to see organic farm stuff now. We have our own farm so that helps. We try to use as much local produce as possible.”
Best says that she enjoys the challenge of cooking for non-vegetarians. “There’s always the vegetarian that brings a friend or boyfriend in with them,” she says. “We have two sets of customers. We have a lot of regulars, and then there are people who have no idea what half the words on the menu mean. I think it’s really fun, trying to satisfy the meat-eater, and I get a lot of enjoyment from them being satisfied with our food.
We certainly were.

Empire
As the Cohens hit the home stretch of their seventh year as owners of The Empire Lounge and Restaurant in Louisville, there are changes afoot.
A new chef, Carlos Ortiz, is looking at ways to bring new, international flavors to the Empire’s menu while keeping the signature dishes intact.
“We haven’t changed much in the past year and a half, but we’re getting ready to shake things up again,” said Lexi Cohen, Director of Hospitality for the Empire and eldest daughter of founding chef and owner Jim Cohen. “Our three signature dishes will remain the same forever, but you’re going to start to see some new salads and entrees and pastas.”
The big three favorites among customers are the House-ground Empire Burger, the Crispy Calamari salad and the Coal Miner’s Mac and Cheese. But specials featuring local, fresh ingredients can be found dressing up the menu on a daily basis. Like a cold corn soup featuring Munson Farms sweet corn.
Anyone who’s picked up a dozen ears from the iconic farm stand at 75th and Valmont east of Boulder knows that the tender kernels of Munson corn hardly need cooking and are sweet enough to be considered dessert. In the Empire’s cold soup, the juicy kernels have been turned into a thick, velvety concoction garnished with a drizzle of chili oil, scallions and sunflower seeds, the latter lending this otherwise smooth, sweet dish a nutty al dente texture.
The Empire burger (made with hand-ground Wagyu beef) is a carnivore’s treat. Skip the blue cheese add-on; you want this premium beef’s rich, meaty flavor to shine through unobstructed. And the hand-cut fries have that perfect, crispy exterior and the fluffy, Idaho potato interior that you’d expect to accompany a burger of this caliber.
For a subtle array of rich flavors, it’s hard to beat another customer favorite, the Pork Ricotta Meatballs, served on a bed of polenta, wilted greens and topped with a garden fresh tomato sauce. The understated pork and ricotta combination allows the tomato flavor to shine without being overbearing.
And it’s a good thing that Chef Carlos is keeping his hands off the Mac and Cheese. This creamy, cheesy comfort dish, with its mix of 3-year-old cheddar, Pecorino and Parmesan cheeses, eggs and cream is as close to perfect as you can get.
In addition to a slow evolution of the menu, patrons can expect to see some fresh paint, new light fixtures and upgraded chairs in the coming months “for a more refined look and feel,” Cohen said.
One thing that won’t change is the bar, but what’s served there is another story. “I’m working with our current bartenders on their favorite drinks and I try to include some new and novel selections in each type of spirit, beer and wine we offer,” Cohen said. “And when I find a craft spirit I like, I bring it in. But honestly, I find we have more success with the classic brands with our crowd in Louisville.”
And she’s not worried about the new, upscale restaurants opening up around town either. She says it’s good for business.
“I feel very lucky that we and Waterloo have become the anchor restaurants in Louisville,” Cohen said. “With every new opening, it’s been great for business. It just solidifies our reputation as a fine dining town.”

The Post
It’s just not fair. Most restaurants would kill to have an award-winning brewmaster with the pedigree of Bryan Selders (formerly with Dogfish Head). And most craft breweries would die to have a menu by Chef Brett Smith of fried chicken, fixin’s and pies that would make your mama weep openly with unabashed jealousy. But to stack the deck with beer and food from both of these unassuming heavy hitters under one roof is just not fair.
But that’s what The Post Brewing Co. — brainchild of serial restaurateur Dave Query — has been serving up for over a year in the old VFW Post 1771 hall at 105 W. Emma Street in Lafayette.
The spacious and homey Post has an inviting mix of booths, bar seating, community tables and patio seats. The bar fills up early and stays full on most nights because the Post rarely lacks a wait; up to two hours on weekends.
But what you get for your time is some of the Best. Fried. Chicken. Ever. Smith has eaten his way across the country and tested dozens of recipes looking for the end-all and be-all fried chicken and it turned out to be a combination of time, process and pressure. The fried chicken is brined for a day and then dredged through a seasoned, gluten-free mix of potato, tapioca and rice flour from Lillabee’s in Boulder and finished in a pressure fryer at about 500 degrees F.
The end result is fried chicken that is not greasy, and whose fabulous, snappy crust is welded to the tender, perfectly cooked meat inside.
Brewmaster and partner Bryan Selders has assembled a quiver of beers that pair perfectly with the fried chicken and other offerings.

“For me, brewing here at the post is about ensuring that our guests have a totally holistic experience of comfort and pure enjoyment,” Selders said. “We have great comfort food and we have a very comfortable atmosphere and the beer should really fit into that story 100 percent. Having beers that are drinkable, balanced and approachable and that taste really awesome with chicken is very important for me.”
You can’t go wrong with a pint of crisp, clean Howdy Beer pilsner, silver medal winner in the 2014 Great American Beer Festival American/International Style Pilsener category. If you’re looking for something with a little more body, the Elkhorn Lager is a stellar American lager. This amber beer has a smooth, toasty malt nose balanced with the faint, spicy aroma of Sterling hops that lend a peppery bite to the rich malt flavors. If you like a smooth, well-balanced, flavorful beer that goes down like a summer breeze, this is it.
And for those of us up in Longmont, the Big Red F Restaurant Group is opening a “little-irreverent-younger brother to The Post Brewing Company” at 1268 Hover Road (at Clover Basin Drive) later this fall.
Called the GoodBird Kitchen, the menu will feature Smith’s to-die-for fried chicken along with Selders’ chicken friendly beers and the fantastic side dishes that make Lafayette’s POST worth the wait. There’s also a full bar with chicken friendly wines and hand shaken cocktails. And don’t be surprised to see more GoodBirds opening up along the Front Range and beyond in the months and years ahead. Good, hot chicken and award-winning cold beer has a bad habit of multiplying like rabbits.

Coltera
Nestled in a corner of blossoming Niwot is Colterra, the brainchild of celebrated local chef Bradford Heap. With a beautiful dark wood interior and a gorgeous, relaxing garden, Colterra offers a little bit of European culture here in Boulder County. According to executive chef Michael Drazsnzak, that was the idea from the get-go. “Originally, before this was Colterra, this was a restaurant called Le Chantecler,” Drazsnzak says. “When they decided to close the doors, this property came up for sale, and it’s a real rarity. It’s a mortgage not a lease, which is hard to find. Bradford, through his time in France and Italy, some of his favorite places were the countryside restaurants. Still fine-dining, so still very nice, but out in the country. When this became an opportunity for him, he saw this place along the lines of what he found out in the countryside of the south of France and the north of Italy, and he thought, “This is perfect. I can do farm-to-table concept, I can do the food I want to do, and it will fit in with the motif of this community. We’ll be able to keep it very much in that vein and make it feel that way.”
For him, it was a really great opportunity. Its an ideal spot. Our lamb and beef comes from less than seven miles away, Oxford Gardens is two miles down the road. We’re right in the heart of this killer agriculture.”
We were seated in the garden and given a Strawberry Pimms Crush, a refreshing drink made up of blanco tequila, fresh lemon, fresh lime, pimms #1 and strawberry ginger syrup. Despite the fact that we were driving, the drink was delicious enough to tempt us into chugging the whole thing. Tangy and light, we heartily recommend this tipple.
Food-wise, we were treated to some of the best tuna we’ve ever had. The Coriander-Crusted Ahi Tuna Steak features seared tuna cooked to perfection – still very red in the middle. The bed of zucchini and blistered cherry tomatoes set it all off, and the crispy polenta offers a tasty toast-mop. The local tomato coulis, with just a hint of red pepper, if the finishing touch of a dish that has been carefully concocted. Nothing is an accident.
It’s also a very healthy dish, something that Drazsnzak says they think about all of the time. “One of the big things we see are things along the lines of a gluten-free diet,” he says. “That’s a huge trend. There are people who have intolerance and that’s a serious thing. That’s easy to accommodate. There are also people making it a health choice. We can accommodate that too. The tuna is a healthy dish. We’re using pastured beef, non-GMO food. We’re sourcing organic. Cream, cheese and pasta isn’t particularly healthy, but at least it’s organic. We’re also a luxury restaurant. We have those items that you’re only gonna eat at a restaurant.”

Sugarbeet
Located off the Main Street drag in Longmont, Sugarbeet is still one of that city’s finest eateries, not least because of chef/owner Seth Witherspoon who opened the restaurant in 2006 and has seen plenty of change since.
“There’s a lot more development,” Witherspoon says. “Developers have been buying almost abandoned properties in super-commercial spots and converting them. The turkey plant on Main Street was an eyesore for a long time and source of contention with a lot of people, so that’ll be nice to have a lot of residential space in there.”
Witherspoon and his staff have transformed the space into a gorgeous, open and relaxing venue for wonderful food and drink. Upon our arrival, we were greeted with a Vieux Carre cocktail, which proved to be perfectly refreshing on a hot day. Composed of Knob Creek Rye, Remy Martin 1738, Benedictine, Sweet Vermouth and bitters, the drink is decorated with orange, and the bitter, citrusy bite pairs beautifully with the strong alcohol. Not for the faint-hearted, the drink is fantastic.
Chef whipped us up a salad that isn’t on offer yet, as he prepares next season’s menu. It’s a winner – baby arugula with Rocky Ford cantaloupe, Alto Adige Speck (beautiful cured ham) and pistachio, with a reggiano and mango-bergamot vinaigrette. The salty, chewy ham proved to be the perfect foil for the sweet, soft melon.
For Witherspoon, it’s all about fresh, local food. “There are so many farms here now,” he says. “We also have one of the biggest farmer’s markets in the country so that helps. It’s been great for us. The people that are attending the farmer’s market have the same approach to food as we do. It’s a pretty good dynamic. The farmer’s market sets up down the street, at the fair, so it’s about a mile away. We also have our own garden that we started this year. We purchased a piece of property that adjoins our property at the back. So we’ve been doing that this year, trying to get that organized. It’s in its infancy right now, but next year I have big hopes for it to be a little more productive. We got a late start this year. Its a nice, sizable piece of property, so we’ll be pretty self-sufficient. We’ll have a greenhouse out there too.”
It’s also typical of Sugarbeet to change the menu around regularly. “We really don’t keep dishes,” Witherspoon says. “We have a signature salad that’s a house salad that is really the only thing that stays on every menu. It depends on availability of products. Somebody will bring me something and we’ll see if we can sell goat, we’ll run it for a special for three weeks. If we can sell it, it goes on the menu and usually our menus run for three or four months. Every menu has one or two steaks on it, and then whatever fish is available. We have good suppliers in Denver. Our main focus is fresh food, never frozen meats. We do a lot with organics but we’re not exclusively organic. The garden that we’re doing over there, we use organic practices. That’s what drives our menus – what’s available. Whatever tastes the best. We have a lot of talented chefs and we just play off each other. We’re stimulating ourselves and hopefully stimulating customers at the same time.”
That’s as a good reason to keep going back as any.

Zoe ma ma
It’s been five years since Zoe Ma Ma opened it’s doors on 10th Street in Boulder, and the reputation, the smiling face behind the counter, and the small little shop keep people coming back day after day. Not to mention it is some of the most authentic, delicious home-style Chinese food in the Boulder, and Denver, area.
Walking up to the little restaurant just off of the Pearl Street Mall, it doesn’t look like much. In fact, it looks out of place in comparison to all the patio restaurants lining the edge of Pearl Street. There’s not much to the quaint spot, just an outside bar with chairs facing the street, and less than a dozen tables crammed into long, hallwayesque inside.
Food is ordered at the counter and yelled out when ready, which takes no longer than 15 minutes during the busiest of times. A chalkboard hanging behind the counter lists the daily specials, alongside some of the more popular items on the menu. But, if you’re overwhelmed in the small space, grab a menu from the counter, try and find a secluded corner, or step outside, and find what works best for you. ??The restaurant is the brainchild of Edwin Zoe and his mother. Zoe moved to the states when he was nine from Taiwan, and then Boulder in the early 1980s as a student at CU. Fast forward 30 years when Zoe and his mother opened the Pearl Street adjacent restaurant with a simple mission. Give customers good food. Inspired by his mother, Zoe wanted to share her signature dishes and delicious home cooking. But, unlike most Americanized Chinese restaurants, he freshly prepares Ma Ma’s dishes with high quality ingredients that include homemade organic noodles, cage-free eggs, and all-natural meats. His mother approved.
“I’m into simple food that tastes great, and I needed to do something that reflects my food sensibilities and tells a story,” he said.
The man is doing something right, because everything about the little space is simple, but packs a powerful punch. Right down to the self serve, house-made green tea. Even for a non-tea drinker, this little cup of pure happiness is the perfect thing for the last remaining days of summer, and even into early fall.
Upon request, we ordered the gluten free Ma Ma’s Chicken Soup Noodle, comprised of Chicken, pickled greens, sprouts, ginger, and rice noodle in chicken broth with lots of love. The menu didn’t lie, it tasted much better than the soup our own mother would bring to us when we stayed home sick from school. It was also much larger than mom’s sad little bowl, making the dish cheap and filling. The extra ingredient of love might be what makes this dish so delectable?
For selfish reasons, we ordered three of the pot stickers, filled with a top-secret family recipe made with pork, shrimp, garlic chive and vegetables. Make no mistake, these were the best dumplings we have devoured in Colorado. The burst of flavor packed in every bite, made it difficult not to go back and order 15 more, or force the top-secret family recipe from Zoe’s mind.
Zoe Ma Ma is not a restaurant to overlook. It’s great value. It’s fun. It’s delicious.

Rosalees
James Ross loves pizza, there’s no denying it. Of course, he would have to as he runs the best pizza shop in our neck of the woods, Rosalee’s in Longmont.
Rosalee’s is the brainchild of James and Amy Ross. The couple met in culinary school and always talked of opening a restaurant. They just couldn’t figure out what type of restaurant. Then a few years ago they were driving back to Longmont from visiting family in South Dakota when it came to them.
“It was like a light bulb from the cartoons, and we knew exactly what we wanted to do,” he said. “Pizza.”
But James and Amy didn’t want to do anything before doing their research. So they hit the east coast, eating pizza from Boston, Maine, New Jersey and most importantly New York City. Staying in south Brooklyn, the couple tried more than 15 pizzerias throughout the five boroughs of NYC.
Sticking with the classic cheese pizza, they took index cards and wrote down what worked with the pizza, and how the environment influenced customers.
But they didn’t just draw inspiration from the East Coast, but also here in Colorado. Visiting restaurants, bars and pizzerias in the area to find what was missing in the pizza scene, and what type of atmosphere Coloradans were drawn to.
The result: a pizzeria along Longmont’s Main Street with a relaxing atmosphere and an overwhelmingly friendly staff. We haven’t even mentioned the food. Shredding and grating their own cheeses, making sauce from high quality tomatoes, and grinding their own pork sausage in house sets Rosalee’s apart.
We decided to sit down and try the house sausage pizza, and the margherita. The house sausage pie is plum tomato sauce, house-made sausage, whole milk mozzarella and Pecorino Romano. The margherita is topped with fresh mozzarella, basil leaves, whole- milk mozzarella and Pecorino Romano.
But first, we munched on their sausage knots, house-made sausage meatballs wrapped in dough knots and tossed in garlic, butter, parsley and cheese. It was an explosion of flavor-delicious flavor. The crispy dough complemented the meatball inside that seemed to melt with the slightest touch of the tongue. We could have easily ordered four more and made that our meal.
Luckily, the pizza was just as surprising. Forget the fancy presentation, Rosalee’s doesn’t need it. The food stands on its own. The house made sausage was the highlight of the meal. Littered on top of a pie with the perfect ratio of cheese, crust and sauce made this pizza the best we’ve had in Colorado.
“We want the place to be relaxing, fun and enjoyable,” Ross said. “Nothing is more enjoyable than a delicious pizza.”
We can’t agree more.

Frasca
Frasca Food and Wine is not unlike the Flatirons in Boulder. The iconic 290 million year old conglomeratic sandstone slabs, tossed up in the air somewhere between 35 and 80 million years ago during the Laramide Orogeny, are an inseparable element of Boulder’s brand.
The longer you live in and around this college town, the more those sandstone faces become just part of the backdrop, increasingly taken for granted. That is until the day your sister comes to visit from back home in Kansas City and you see those majestic red rock faces through new, excited and awestruck eyes. And it all returns in a rush; the realization that you do live in a drop dead gorgeous place on earth and the view you have in your back yard 365 days a year is so much more kick-ass than what 95 percent of everyone else in the world wakes up to every day.
Unlike the Flatirons, Frasca has only been around for a little over 11 years. But it, too, is that rare and amazing place where food, and the wine that goes with it, is raised nightly to an art form. And, like the Flatirons, it’s not until you take mom out for her birthday or surprise your sweetie for a special occasion that you see and taste this amazing local treasure through fresh eyes and taste buds.
And because dinner at Frasca – for the majority of us – is a special occasion, the question becomes: What to order? You only get one shot. How to make it count?
Certainly, if you’re a fan of lamb, beef or fresh fish, you can order any of the half dozen Secondi menu items as a full, a la carte meal. But unless you’re lucky enough to have a babysitter until late and are just popping by for another course from another great Boulder restaurant, cast your net wide and go for the Friulano Tradizionale, a seven course meal that will take you on a flavor safari not soon forgotten. And if you can swing it, opt for the accompanying wine flight, too.
If owners Bobby Stucky, a master sommelier, and Chef Lachlan Mackinnon-Patterson know anything, it’s how to transform their exquisite food into a religious experience by pairing it with stellar wines.
Each course is like a gastronomic one-act play delivered with precision and aplomb by an attentive and knowledgeable staff. On a recent Saturday, my Primo was a sashimi-like slice of fresh, raw American Red Snapper with a simple drizzle of basil oil. Light and firm and faintly sweet, the snapper found new dimensions as the basil oil brought out the fish’s mild, nutty flavor. No single one of these delicate flavors emerged triumphant over the others and instead melded together for a unique taste combination I’d never had before. And just as perfect was the glass of Bereche M.V. Brut Reserve Champagne from Terres deMontagne et Vallee. Crisp, light and, yes, faintly sweet, the Champagne offered a bright, palate-cleansing effervescence making my mouth ready for another bite as fresh and rich as the first.
And on it went with each successive course, flavors and textures growing in complexity and robustness. The absolute best of them all was the Terzo round of Riso Marinara, a risotto of scallop, shrimp, clam and mussel with heirloom tomatoes and a dash of lemon. This heavenly pairing is a classic for Frasca and one you’ll find on many of their tasting menus. The distinct flavors of the seafood risotto and the acidity of the tomatoes melds seamlessly with the slightly tannic, but not overpowering Primosic 2013 Malvasia Istriana it is paired with.
The best thing about eating this way — several, smaller portions of expertly prepared food each paired perfectly with a complimentary wine — is it slows the process down. You can’t rush a meal like this, and you wouldn’t want to. Each new dish demands the full attention of your senses and the more you give into this, the greater the reward. This is the magic and artistry that makes Frasca a truly iconic restaurant; an epoch in Boulder’s emergence as a foodie mecca.

The Med
Walking into The Mediterranean, or the Med for short, is akin to walking into a resort. The first thing we noticed was the sheer size of the naturally lit space and sporadically spaced plants throughout the restaurant. This gives the Med its Mediterranean feel, even though it’s located in downtown Boulder on Walnut Street. It’s welcoming and friendly, which is part of what makes the eatery a Boulder favorite.
Of course, atmosphere isn’t the only thing that makes or breaks a restaurant. The most important thing is the menu, obviously. But don’t worry, the Med has a voluminous assortment of southern European pastas, sandwiches, tapas, salads and main plates. This means that anyone’s dietary restrictions or even plain old pickiness can be easily accommodated.
As we sat down, Paul, our server, was quick to hand us the lunch menu and a basket of sourdough bread. Wasting no time, we dove into the bread and ordered the red sangria for a lunchtime cocktail. The bread, littered with black olives, was the perfect start to our Mediterranean lunch. The olives gave the bread a punch of flavor that set it apart from the typical courtesy bread at restaurants.
The sangria rojo Paul recommended hit the spot. Comprised of Spanish red wine punch, blood orange, strawberry and passion fruit pruées, the lunchtime cocktail was strong, yet delectable. It complimented the sourdough bread and the Polenta Con Costola Tapa (braised short rib, caramelized shallots, crisp polenta, gorgonzala). The tapa was delicious, yet confusing. It tasted similar to a moms roast beef. It was a blast from the past and we could have easily eaten three more, making it our entire meal.
Luckily we didn’t. We could have followed Paul’s suggestion and ordered pasta, but decided on Med Burger, beef brisket and sirloin, gorgonzola, red onion, romaine, harissa aioli, house-made brioche roll, and fries. Even Paul joked about us ordering a hamburger at a Mediterranean restaurant.
“It’s a bit of an odd thing to be on the menu, but it’s surprisingly pretty good. A lot of people really enjoy it,” he said.
We were pleasantly surprised with the decision to break free from the pastas and salads and try the burger. The Med Burger, was the best burger we’ve had in BoCo. The meat was tender, juicy and cooked to perfection. The toppings gave it the Mediterranean feel, and a surprising crunch that at first took us by surprise. The fries were equally as good, rounding off the best lunch we’ve had in a long while.
There simply wasn’t enough room for desert.

Kachina
Tagged onto the side of Westminster’s Westin Hotel, Kachina is lucky in that it has a captive audience, and yet the space is beautiful enough, the food great enough, that people also come from far and wide.??The drinks are pretty good too. We started with a Bird of Prey cocktail, composed of Bacardi eight year rum, Campari, lime, pineapple, and maraschino liqueur. While the drink is very bitter, it’s also refreshing, light, and very strong. The rum is a hard flavor, but it blends with he cherry and pineapple beautifully.
We kept it simple with our meal, choosing the Grilled Romaine Salad. A dish like this, though deceptively simple, is oh-so-easy to get wrong, but no such problems here. The leaves themselves are crisp despite the irresistible blackened edges, and everything sits delicately together to create a gorgeous cacophony of flavors. Separately, the smoked trout, cornbread croutons, poached egg, shaved parm and cherry tomatoes are nice enough but, if you ensure that you get a few mouthfuls containing a little bit of everything, your head will near-explode. It’s the salad equivalent of the Beatles. On their own, pleasant. Together, perfect.
Executive chef Jeff Bolton joined up with Kachina two years ago, shortly after it opened. “We’re a Southwestern restaurant,” Bolton says. “We focus on Native American, Spanish and the European influence on the Southwest. We’ve been growing about ten percent year-on-year since we opened.”
Besides that growth, Bolton has introduced programs to the “living, breathing restaurant” like the successful “chef and the butcher.”
“What’s cool about that is, every single thing that’s on that specials sheet is from whole animals,” he says. “I have a full-time butcher in-house, and he hand-cuts every single one of our steaks, he hand-cuts all of our chickens. But we also bring in special stuff, like I’ll bring in an entire side of bison. I’ll bring an 800 pound bison and we’ll butcher that together, and then it goes onto that night’s specials sheet.”
When it comes to the health-conscious nature of Boulder County, Bolton says that they keep their eye on it but don’t have to do a lot. “Everybody wants to be healthy, and he have lots of different salads,” he says. “We have quinoa on the menu, and bison is a substantially more healthy meat than beef.”
With a new location due to open in downtown Denver soon, more and more people will have a chance to sample it all for themselves.

Oak at 14th
Oak at Fourteenth has been around the better part of five years and has a comfortable and compelling feel, making it a go-to choice for lunch or dinner in Boulder that never disappoints.
With its prime corner location on 14th Street at the Pearl Street Mall, it’s great for people watching, night and day. But the food, cocktails and service are the best reasons for putting it high on your list of places to eat.
In many respects, Oak at Fourteenth is the sibling restaurant of Frasca just a few blocks east. Its chef and co-owner, Steven Redzikowski, was one of the kitchen staff hand-picked to open Frasca in 2004. It was there that Redzikowski met Oak co-owner and Beverage Guy Bryan Dayton. In the years following, the two took off for other top-shelf jobs before reuniting in 2010 to open Oak.
The look and feel of Oak – bottled spirits displayed along most of the back wall and the open kitchen, with the wood fired oven and grill that serves as the center of activity – gives it a distinct identity.
The cocktails are superb, featuring both alcoholic and non-alcoholic choices, including a selection of flavor-packed house made sodas. Among the booze-free options is Oak Tea Time, an aromatic refresher with a black tea foundation. Inclusions of lavender, ginger and Fee Brothers Rhubarb Bitters, give the icy drink a compelling aroma that delivers a grape fruity sweetness and a mild, tart finish. It’s so good and goes down so easy, you’ll look like a lush as you dispatch each glass with long, satisfying swigs.
And while the cocktail menu changes up as often as the food menu does to fit the time of year and to highlight available fresh ingredients, the Across The Atlantic is one that Redzikowski considers a signature Oak cocktail.
Made with Bulleit Rye and lesser additions of Benedictine, Lillet Rouge and Cocktail Punk Aromatic Bitters, this substantial drink is served in a hefty rocks glass over a baseball size, hand chiseled sphere of ice. Somewhat sweet and almost rich in its depth of flavors, the rye bourbon lends an edge to the finish, reminding you that this is a fully loaded drink.
On the food side, the dinner menu is chock full of shared and small plate offerings that are a great way to assemble a varied, flavorful dinner with your date or companions. From the signature Tomato Braised Meat balls served with burrata cheese on a bed of Anson Mills grits to Oak Grilled Munson Farm Green Beans, the small plates show off what’s in season.
“We’ve had the meatballs and the kale salad on the menu since day-one,” Redzikowski said. “We put that together at my house before Oak was even being built. We just kept taking out more and more bread — so it just barely holds the meatball together — until it was mostly pork and beef. That way it stays nice and juicy.”
Another new addition to the staff is a first for Oak at Fourteenth: A pastry chef. Michael Conti from Chicago is putting together desserts that Redzikowski calls “phenomenal.” “He does a chocolate cake that is…. oh… it’s sooo good (eyes roll back as he slowly shakes his head). I don’t eat sweets, but I ate three in the last four days.”
Injecting fresh people and their recipes and ideas into Oak is how Redzikowski plans on making sure his restaurant is here for the long haul. “You can’t do anything without a good staff and we have a great staff,” he says. “We’ll keep favorites on [the menu] that the locals in the neighborhood enjoy, but then we’ll also change things up, because we [cooks] can get stale, too.”

Black Cat Bistro
Eric Skokan climbs down from his red tractor with the blissful look of someone climbing off of a massage table. He speaks slowly and thoughtfully, still savoring the cleansing clarity that only comes from the concentration and accomplishment earned at the wheel of a tractor.
“When you feel overwhelmed, just drop the tiller on a bunch of weeds and it all goes away,” Skokan says, as the glaze in his eyes starts to clear.
Of all the purported “farm-to-table” chefs and restaurants in and around Boulder County, Skokan has immersed himself more thoroughly than most in the cultivation and production of the food he serves at Boulder’s Black Cat Bistro and Bramble & Hare.
Born in San Diego, he paid for a history degree from the University of Virginia working as a short order cook and, later, cooking for and running the Silver Thatch Inn outside of Charlottesville. That led to bigger and better cooking jobs at noted restaurants around the country, which continued to feed Skokan’s addiction to learning. But like any addict, without a fresh, new drug to stoke his appetite for a new learning high, he was on the verge of burning out.
“I cooked for 15 years solid – six to seven days a week – to where mentally, restaurants were no longer a big challenge,” Skokan said. “So I started gardening; researching how to grow carrots and basil. Now, all of this feeds my learning addiction,” he says with a sweep of his hand that takes in the vista of 130 acres planted in tomatoes, onions, various grains and muddy, week-old piglets.
Skokan, 46, pulls out his smart phone to look and see if his $75 bid on a vintage Allis-Chalmers Gleaner combine (made in Independence, Missouri) is still holding up. Skokan has never operated a combine, but he plans to use it to harvest the acres of buckwheat, millet and other grains he’ll be planting next year at his thriving Black Cat Farm out near 63rd and Oxford Road. What started as a backyard garden more than a decade ago is now a 130-acre farm that supplies fresh fruits, vegetables, meat, eggs and herbs for his restaurants — Black Cat Bistro and Bramble&Hare — as well as a booth at the Saturday Boulder Farmers’ Market and Community Supported Agriculture (CSA) shares.
The bounty from the farm is best experienced through the Black Cat Bistro Chef’s Tasting Menu, a fixed price sampling of hors d’oeuvres, appetizers and entrees that changes daily. Among the recent offerings were Mulefoot Pork Loin medallions served over a smoked eggplant and parsley puree. The pork was cut-with-a-fork tender while the smoky puree gave the homegrown meat a delicious dimension of flavors.
Amazingly, Eric and his wife, Jill, have made a successful go at two of the hardest business models in the world: farming and restaurants. And Skokan pins his success on his naturally inquisitive nature, his willingness to experiment and fail, the generosity of experienced neighbors (farmers, vets, growers and others who have shared their knowledge and helped Skokan smooth out the bumps in his learning curves) and most of all his ability to surround himself with excellent people.
“I’m not a micro-manager,” Skokan says. “I surround myself with brilliant people and paint a clear picture of what I want it (the restaurant, the day’s menu, the farm) to look like and they execute. If you put talented people with elastic imaginations together, anything is possible.”

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On Friday, the 24 Carrot Bistro in Erie had it’s grand opening, with owners Kevin Kidd and Bianca Netzloff cutting a red ribbon with traditionally oversized scissors and officially announcing their presence in Erie.

The restaurant, located at 578 Briggs St., is taking reservations for dinner now though walk-ins are welcome. They are also serving lunch, and expect to be serving brunch by the end of August. Naturally, they have a carrot cake which Yellow Scene can confirm is delicious.

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