Photo by Joe Hodgson

My husband’s coworkers wanted to take him out for a “manly” baby shower/happy hour and asked him to pick the venue. I thought it rather telling that, just a few weeks after we’d gone to check out The Cheeky Monk, he chose it as the place to fête his impending fatherhood.

When I asked him why he’d picked it, he said, “I wanted someplace with lots of good beer that also had good food.”

The Cheeky Monk Belgian Beer Café is exactly what it says on the tin: homage to Belgian beers with a café on the side. The focus is on the suds, with more than 150 beers to choose from at the Westminster location, ranging from varieties of true Belgian beers to local selections from—where else?—New Belgium.

This is not your typical beer experience, either. Beers arrive in glassware chosen specifically to enhance the tasting experience, the waiters are all extremely knowledgeable and have their own recommendations and favorites, and there are several beer flights, or samplers, available to show off the range of selections to the uninitiated.

They also serve a full menu of Belgian-influenced specialties—each helpfully listed with a suggested beer pairing. At first glance, it’s polished pub food with fried pickles, Buffalo chicken sliders and an Angus chuck burger. But dig a little deeper and the restaurant’s Belgian roots begin to show.

An entire section of the menu is dedicated to moules-frites: freshly steamed mussels served with fries and a choice of aioli in sauces such as beer mustard and bacon Gorgonzola. After a decadent starter of cheese croquettes (elevated fried cheese), my husband dug into a bowl of the bacon Gorgonzola mussels. It’s a testament to the quality of the dish: he left his near-perfect shoestring fries practically untouched. Luckily, I was there to assist.

In the menu, I gravitated toward the entrees, determined to try something more Belgian-ish than grilled cheese. I was torn with choices of waterzooi, a Belgian seafood stew, and rabbit cassoulet. I landed on the Belgian bangers and mash. An excellent smoked chicken-apple sausage arrived on a plate swimming with an addictive brown mustard sauce, a heap of garlic mashed potatoes and a pile of utterly delicious braised sauerkraut. It reminded me of picnic food at a really excellent Oktoberfest—deeply satisfying.

For dessert, we went with the trio of beignets, stuffed with Nutella, cream cheese icing and cinnamon icing. Really, it’s hard to go too wrong with fried dough and Nutella, and these came as advertised. Nothing revolutionary but hard to pass up, nonetheless.

With three locations in Westminster (at the Orchard), Denver and Winter Park, the North Metro’s Cheeky Monk does end up feeling a bit like a chain, with an atmosphere reminiscent of big brewery-restaurant empires. But the focus on the beers and the staff’s encyclopedic knowledge set the place apart as an original.

The post Cheers, Beers and Moules-Frites appeared first on Yellow Scene Magazine.

My credo of “too much is always better than not enough” has usually stood me in good stead. Whether dealing with money, snowfall, romance—vowels in Scrabble, not so much—dealing with excess is often preferable. And so it is with beer, especially when it comes to selection.

When confronted with a prodigious variety of quality beers, as we are here on the Front Range, the sane answer to the question of how to deal with this glorious bounty is to make as much of it available as possible. On tap, of course.

Back Country Pizza and Tap House (2319 Arapahoe, Boulder; formerly Dolan’s) has 54 taps and some outstanding offerings, both foreign and domestic.

Another rider on the tap-wagon is Oskar Blues Home Made Liquids and Solids in Longmont with 42 handles. Keen on American beers—“no imports, no bottles,” as they say—they are magnanimous with their selection and offer brews from local competitors such as Asher, Great Divide and Breckenridge breweries.

The post What’s on Tap? What’s not on Tap? appeared first on Yellow Scene Magazine.

Many of our favorite dishes this year found their grandeur in the essence of simplicity, taking advantage of astonishingly good seasonal ingredients. Others found fun in fusion, playing with flavors as much as preconceptions and coming out on top. Some were reimagined classic dishes, while others introduced us to entirely new taste sensations. But one thing is for certain: if 2010 was a great year for food, we can’t wait to taste what 2011 will bring.

Pizzeria Basta :: Boulder

Mizuna Pizza

We’re not sure why it’s called the mizuna pizza when it doesn’t actually have mizuna on it—but it’s so good, we don’t really care. Prosciutto and house-made smoked mozzarella are topped with fresh grape tomatoes and arugula (rather than mizuna). The result is a crash course in why the Italians are so awesome when it comes to food. Pizzeria Basta, 3601 Arapahoe Ave., Boulder —LB

Bombay Bistro :: Boulder

Shrimp Korma

The chef at Bombay Bistro is not afraid of new things, of creating his own signature dishes, which, from what we’ve tried, are all pretty fantastic. But give him a classic dish, like a korma curry, and the glory truly shines. We like the rich, mild curry sauce enhanced with coconut milk and flakes of shaved coconut with shrimp, but pick your flavor; you’re sure to be impressed no matter what. Bombay Bistro, 1214 Walnut St., Boulder —LB

Arugula :: Boulder

Gorgonzola Mushrooms

The locally grown mushrooms are wild-looking and rustic, slightly firm and the good kind of chewy. They mingle with a creamy, robust Gorgonzola sauce and fresh herbs. It’s such a simple plate of food, such easy flavors to fall in love with, but it’s also a great example of what Arugula does: balanced, simple elegance. Arugula Bar e Ristorante, 2785 Iris Ave., Boulder —AC

Martino’s :: Lafayette

Yee-Ro Pizza

We hadn’t seen this one before: a pizza crust topped with a ranch sauce, strips of flavorful gyro meat, lettuce, tomatoes and a little cheese. But one bite and we were hooked. It’s pretty much de-rigueur for our office now whenever we order pizza at Martino’s, and we never seem to tire of its flavors. Martino’s, 1389 Forest Park Circle, Lafayette —LB

Aji :: Boulder

Poblano Empanadas

I’m always on the search for the perfect chile relleno, and here, this is no mean feat. Begone with your eggroll-wrapper heresies! It’s batter-dipped or nothing—or so I thought. Then I tried the poblano empanadas at Aji, oozing with cheese, sporting a nice heat and wrapped in a flaky pastry crust. Not even attempting to be a relleno, it managed to rank right up there with the best I’ve found in this state. Aji, 1601 Pearl St., Boulder —LB

Zamparelli’s :: Lafayette

Corn & Green Chile Risotto Balls

Zamp’s risotto balls are tasty any day—fried to crispy perfection with cheesy goodness inside. But when the corn was sweet and fresh and green chiles were roasting in their parking lot, they decided to combine them. Just slightly spicy, slightly sweet, with all the golden crunch and salty cheese we’d come to expect. Makes us wish it could be summer all year long. Zamparelli’s, 2770 Arapahoe Rd., Lafayette —LB

Salt :: Boulder

Cocktails

A cocktail isn’t exactly a dish. But with the recent focus on mixology, beverage artists have elevated the cocktail to a culinary art. Take Salt’s new Cocktail Elements Menu, where you mix and match spirits and syrups to make your own masterpiece. (Never fear: mixologists ensure that something delicious will emerge.) The options always change, but we’ve loved the lavender martini and the blood orange and rosemary tequila sour. Flavors good enough to eat. Salt, 1047 Pearl St., Boulder —LB

Spruce Confections :: Boulder

Blueberry Cream Cheese-Filled Scone

A scone filled with ever-so-slightly sweet cream cheese and blueberries is just perfect, no matter how you reach the end result. Their scarcity makes these little gems even more precious: They aren’t available every day, and because the cheese will spoil, any not sold by noon are (blasphemy!!) thrown away. My advice? Get there around 11:55 and see if they’ll cut you a deal if you buy anything that’s left. But that might be taking a risk. On second thought, better get there as soon as they open, just to be sure. Spruce Confections, 767 Pearl St., #B, Boulder; 4684 Broadway St., Boulder —LB

Empire :: Louisville

Strawberry Shortcake

I heard a food journalist quip recently that if she had to eat at one more “New American” restaurant serving comfort food she would spit. While I certainly understand the sentiment, when it’s done well, there’s perhaps nothing better. Enter Empire’s strawberry shortcake, sampled there early in the summer of 2010. What could be more divine than a perfectly light and fluffy biscuit, with just the right amount of sweet, topped by gorgeously un-tampered-with strawberries and a dollop of mile-high chantilly cream? A reminder that when it comes to comfort food, Empire does the trend justice. Empire, 816 Main St., Louisville —LB

Magnolia :: Lafayette

Heirloom Tomato Salad with Basil Sorbet

As unusual as it sounds, you’re intrigued. Imagine the most perfect, saucer-sized slices of local heirloom tomatoes in rich shades of red, yellow, orange and purple arranged on a plate, almost like a work of art. Drizzled in fine olive oil and just the right dash of vinegar, sprinkled with salt and pepper and then left to their own devices to play with the scoop of—yes—basil sorbet slowly melting into a pool on the same plate. Don’t you just love it when dreams come true? Magnolia, 1831 Forest Park Circle, Lafayette —LB

The Pinyon :: Boulder

Fried Half Chicken

For years folks have asked me “Where can I find great fried chicken?” I’ve always had to sigh and send them to Denver. Now, I direct their taste buds to The Pinyon and chef Theo Adley’s profound version. He takes top quality birds, gives them a garlic-chile rub, a buttermilk soak, a dusting of potato flour and then into a frying pan with three types of fat and a stint in the oven. Nirvana is that thin crispy crust barely clinging to the super-juicy thigh meat sided with cornmeal griddle cakes and molasses-tinged syrup. Now, if someone could just open a real doughnut shop in Boulder. The Pinyon, 1710 Pearl St., Boulder —JL

Spice China :: Louisville

Caribbean Dream Roll

Our publisher never does anything half way, so when she decided to take us out for sushi recently, we weren’t surprised by the order of a dozen oysters, bowls of miso soup, another appetizer and all six sushi rolls off their new chef’s choice sushi menu—we were just surprised that the three of us managed to put it all away. The piece de la resistance was the Caribbean Dream Roll, starting with crab rolled in rice and topped with shrimp, arugula, caviar and a brown butter tamarind sauce that I might have licked right off the plate if I hadn’t been dining with my boss. Traditional? Maybe not. Tasty? A thousand times yes. Spice China, 269 McCaslin Blvd., Louisville —LB

Efrain’s :: Lafayette

Chili Verde

For many, Efrain’s chili verde is a longtime favorite. Call me late on the uptake: I just discovered it this year. And I will never be the same. There’s nothing like it. So spicy and flavorful and brothy, it’s different from the other green chilies you find smothering burritos on plates all over Colorado. Order Efrain’s chili verde bowl and be prepared for the heat: you may sweat, your eyes may water, but finding a new old treasure is totally worth the pain. Efrain’s, 451 S. Pratt Pkwy., ?Longmont, 720.494.0777; 1630 63rd St., #10,? Boulder, 303.440.4045; 101 East Cleveland St., Lafayette —AC

Cheeky Monk :: Westminster

Cheese Croquettes

Cheese may or may not be the key to a happy life, but it is the foundation of a great meal. The cheese croquettes at Cheeky Monk are silver-dollar-sized medallions of smoked Gouda, fontina and swiss—crispy on the outside and melty-gooey deliciousness on the inside. Each creamy bite is spiked with a sweet berry balsamic reduction. It’s rich and salty just the way cheese—the kind that inspires happiness—should be. Cheeky Monk, 14694 Orchard Pkwy., #700, Westminster —AC

Arabesque :: Boulder

Baklava

I missed Arabesque the first two times I drove by, but finding it was worth the search. The tiny café serves up Middle Eastern food with deftness and flair. Their chicken shawarma is to die for, the tabouli salad the first I haven’t found overpowered with parsley. But the gems that haunt my dreams are the pieces of fresh, homemade baklava. Tissue paper-thin layers of pastry wrapped around rich nuts and spices and dripping in golden honey. Arabesque, 1634 Walnut St., #101, Boulder —LB

Happy :: Boulder

Griddled Pork Bun

On a small table covered with appetizers, menus, cocktails and silverware, Happy’s griddled pork bun becomes my one and only focus: A spongy, sweet bun cuddled around a tuft of juicy shredded pork served with a tangy, spicy green sriracha sauce. In fact, the noise of the busy dining room dims, and nothing else matters. Happy, 835 Walnut St., Boulder —AC

Flavor of India :: Longmont

Lamb Chops

Flavor of India’s lamb chops know how to make an entrance: a sizzling platter of these luscious morsels floats to the table, leaving a wake of mouth-watering smell in the air. Marinated in ginger, garlic and yogurt, the lamb is served simply, with a bed of sweet onions caramelizing on the skillet. Each little chop is juicy and vibrant, brimming with savory succulence. Flavor of India, 516 Main Street, Longmont —AC

Café Aion :: Boulder

Harissa Chicken Wings

Recently, after sampling the ridiculously delicious harissa chicken wings at Café Aion, I had the opportunity to chat with the chef about how they are made. It’s not an easy process: the wings are marinated, braised and broiled before they ever reach a plate. And the rich spiciness of North African harissa chili sauce gives them a flavor you won’t find anywhere near Buffalo. Café Aion, 1235 Pennsylvania Ave., #A, Boulder —LB

Spice China :: Louisville

Wood Roasted Vegetables

I love the idea of The Kitchen’s community hour, with specials on a nice regiment of small plates and beverages, and one of the standouts for me are the wood-roasted vegetables. Served in a little earthenware bowl, these colorful veggies ran the gamut, including sweet carrots, parsnips, and onions in a heavenly spiced sauce. The perfect dish to warm up with friends on a blustery afternoon. The Kitchen, 1039 Pearl St., Boulder —LB

Lucky Pie :: Louisville

Salumi & Cheese Oven Sandwich

I lucked into the best sandwich of my year. I had planned on tasting pizza at Lucky Pie but I got sidetracked by a salumi sandwich that sounded good and tasted even better. They take a warm bun made from pizza dough baked in a wood-fired oven and layer it with thin slices of quality salumi: coppa, pepperoni and salami with provolone. Elevating the whole is a tart, garlic-y relish of chiles and olives. Warmed in the oven, these tastes meld into a mouthful of comfort and joy sided by creamy white polenta lightly smoked from a stint in the wood-burning oven. Lucky Pie, 637 Front St., Louisville —JL

Sushi Tora :: Boulder

Tempura Green Chile Sushi Roll

At its worst, fusion cuisine is nothing but a science experiment gone awry with unrelated ingredients battling with one another. When it works, fusion fare can be a revelation. That’s definitely the case with Sushi Tora’s craveable Southwest-meets-Far East chile relleno in a sushi roll. The seaweed and rice are centered with a roasted peeled Anaheim green chile filled with cream cheese that’s tempura battered and lightly fried. Add a dab of wasabi and a little soy sauce and you’ve got yourself a party on your palate. It may not be authentic but it’s a flavor marriage you’ll love. Sushi Tora, 2014 10th St., Boulder —JL

Chez Thuy :: Boulder

Vit Quay Don

As in interpersonal relations, first impressions often decide if we to fall in love with a dish. With this amazing (and pretty) duck dish, one bite is an explosion of impressions from the crispy-crunchy skin and rich flesh to the crunch of brightly hued vegetables and the garlic, wine and herb nuances in the sauce. By the second and third bites I was totally enamored. I’m starting to think that this may be one of those rare culinary long-term relationships. Chez Thuy, 2655 28th St., Boulder —JL

Streat Chefs :: Various Locations

Grilled Cheese with Pork Belly & Apple Jam

There’s something about a grilled cheese sandwich that can transcend its minimalist ingredients. Combine just the right sharp cheddar with thick-cut white bread lavishly spread with butter and you’ve got a dish even the snobbiest foodie couldn’t turn up his or her nose at. Add a slab of crispy, salty pork belly and a smear of sweet-tart apple jam and suddenly you’ve elevated the grilled cheese sandwich to high art. Serve it in a paper tray out of a sleek Airstream trailer and—well, you don’t have to take our word for it. Streat Chefs, various locations, streatchefs.com —LB

Sugarbeet :: Longmont

Chocolate Peanut Butter Ice Cream Pie

I’m not a dessert person. But when I splurge and order something sweet, I expect greatness. Nothing too fancy or over-done. It’s about flavor. So, during a recent dinner at Sugarbeet, a large slice of house-made chocolate peanut-butter ice cream pie arrived at our table, and with one bite, I was a dessert person. The flavors—salty, smooth peanut butter, awe-inspiring chocolate—and the velvety texture were beautiful, reminding me of childhood. Reminding me why dessert matters. Sugarbeet, 101 Pratt St., Longmont —AC

The post Dishes We Love appeared first on Yellow Scene Magazine.

For our Joy of Cooking issue, we asked restaurants across the county to submit their favorite holiday recipes, and many responded creating a truly international menu for a holiday feast!

Cantina Laredo – Ceviche
Olde Santa Fe Grille – Calientitos Holiday Drink
Gindi Cafe – Country Mushroom Soup and Spinach Salad with Garbanzo Beans, Red Onions & a Cumin Orange Vinaigrette
Tutti – Grandma Mimi’s Pecan Pie
Cheeky Monk – Wheat Salad and Green Bean Casserole
Intricate Icings – Pumpkin Swirl Cheesecake
Casa Alvarez – Pozole Soup
Kasbah – Liquid Chocolate Bliss

The post More Chef Recipes appeared first on Yellow Scene Magazine.

Morning, noon and night, you never know when hunger will show her alluring visage and tempt you…Cookies? No? Something savory? Pupusas? Empanadas? How about a piece of pie? Ohhhh, Buffalo wings! Here, 16 ways to snack in Boulder County.

Morning Snacks
The second most important meal of the day

Doughnuts at Salt, Boulder
In a town without doughnut shops, Salt’s bistro-made doughnuts are a snack worth celebrating. They arrive warm from the fryer, five perfect dough rings to a plate, set in a thin puddle of sugar glaze. With some crunch around a soft interior and homemade flavor, they’re a separate species from those heavily frosted, filled and fried units sitting on supermarket shelves. But wait, there’s more! The small doughnuts come with a small cup of wonderfully rich cinnamon-laced warm liquid chocolate for dunking and sipping. This is a true snack because it concludes with finger-licking, plate scraping and, in extreme cases, plate-licking. The only problem: they’re only listed on chef Bradford Heap’s weekend brunch menu. We suggest they get added to the dessert menu too. Don’t make us quote Homer Simpson.—JL

Smoothies at Maiberry or Cefiore, Boulder
Smoothies are all the rage right now, with even the Golden Arches getting in on the game. They’re supposed to be virtuous; they’re supposed to be liquid nutrition fortified with bee pollen and wheat grass and antioxidants. But unless they actually taste good, they can be just a milkshake in disguise. For the real deal, head to Maiberry or Cefiore in downtown Boulder. Both boast fresh ingredients and delicious tangy yogurt, and each has its own particular smoothie flair. Whether you try a pineapple mango coconut concoction from Cefiore or the Berry Bad Boy from Maiberry, you’re sure to get the power packed pick-me-up you need.—LB

Breakfast apps at Centro, Boulder
Occasionally, a hankering hits: I’m in need of a brunch feast. Diner fare won’t do; no omelet will satisfy. It must be something with multiple, palette-pleasing courses. It’s a hunger to lounge in the sun, sip mimosas and down a whole heap of yumminess. Centro is calling. Once there, before our main courses arrive, we share coconut fried bananas with a heavenly vanilla anglaise, burnt grapefruit, breakfast tacos—creamy egg balanced with the pertness of candied onion—or maybe a bowl of sopa azteca filled with tender pulled chicken. It’s a foretaste to temper the hunger pangs of a late morning meal served in the sexy, vibrant energy of Centro’s busy dining room and happy patio, and it’s a precursor to more delicious things.—AC

Beignets or Biscuits at Lucile’s, Boulder & Longmont
As my husband and I enjoyed a leisurely Sunday breakfast at Lucile’s I asked his opinion: which would make a better snack, a beignet or a biscuit? “That depends on your audience,” he told me. For a business person, a couple of friends having coffee, or a mom running errands, he thought a beignet would be the better choice as a sweet treat with coffee; for someone looking for energy and fuel, he thought a biscuit would be best, paired with jam or sausage gravy and not requiring a cup of joe. I decided that I’m pretty lucky to have such a thoughtful dining companion.—LB

Mid-Day Snacks
Like an afternoon nap for your belly

Pie and coffee at Huckleberry, Louisville
“Just around the corner, there’s a rainbow in the sky. So let’s have another cup o’ coffee, and let’s have another piece o’ pie.” Back then pie was ubiquitous on America’s menus, but now it can be tough to find a café dishing tender crust and good coffee. Whether it’s mid-morning, mid-afternoon or mid-evening, we know we can enjoy the classic combo at the ever-cozy Huckleberry in Louisville. We love the blackberry pie full of tart fruit and the same butter-enriched crust that forms and crispy golden lattice on the sour cherry pie that’s blissfully absent the usual red goo. When the need for sweets strikes, an intense wedge of chocolate bourbon pecan and a perfect double espresso fills the bill and cuts the fog.—JL

Empanadas and Ceviche at Aji, Boulder
After hours of walking and shopping in downtown Boulder, I needed sustenance. I needed a place to rest and recharge and maybe sip a large and delicious ginger lemonade. I found it at the bar of Aji. Plied with a plate of hot and crispy poblano empanadas and a bowl of cool tilapia ceviche, marinated in fresh citrus juices, I began to feel my energy returning. The empanadas were a pleasant riff on chile rellanos—but with pie crust, which tends to make everything better—and the ceviche went down cool and fresh, a burst of protein to keep me going. Bring it on.—LB

Mortadella Sandwich at Café Aion, Boulder
While Oscar Meyer would still have us spelling b-o-l-o-g-n-a, the fact is they have nothing on Café Aion’s mortadella. This beautifully fatty, perfectly spicy mortadella, a cold cut similar to bologna, makes its way into a house-made baguette with arugula and pickled onions to create one of the best lunch-time snacks ever. Served with a side of hot-smoked paprika chips, you might just keep snacking and order yourself another.—AD

Pupusas Louisville Cart
First, it’s important to know what a pupusa is not. It’s not a taco or cornpone or polenta or fried mush, although it’s related to all of them. Rather, it’s a hand-formed disk of corn dough that’s filled and then griddled on both sides. It’s got a crunch that yields to a hot, soft interior. One of the few places you can sample the real deal is at a little red cart located at the corner of 95th Street and South Boulder Road in Louisville. Salvadoran natives Mario Ramirez and his mom, Elsie—she does the cooking—have worked hard to introduce this delicacy. Each is served with curtido, a tart, spicy Salvadorian-style coleslaw that’s the perfect foil for the griddle-fried richness. There’s no seating but most of the devoted following never go anywhere—you can see them munching away in the drivers’ seats.—JL

Pre-Dinner Snacks
Don’t worry. You won’t ruin your appetite.

Sophisticated Fare at The Kitchen, Boulder
If you happen to be on Pearl Street and in need of a little something around happy hour, may we suggest you slip into something chic, namely, The Kitchen. Each weekday from 3–5:30pm is Community Hour with a menu of sips and nibbles designed for snacking and sharing. The selection includes veggies, meats, cheeses and sweets as well as a selection of adult beverages including a cocktail du jour. We noshed on the hummus, wood roasted vegetables and pork terrine, which turned out to be plenty for a light meal for two. Sophisticated tastes for moments when you crave a bit of sophistication.—LB

Pork Belly Sliders at Jax, Boulder
Jax has jumped on the pork belly wagon with these sliders. Served on a soft bun, topped with pickled vegetables and hoisin, these pork belly sliders are four bites of delicious. Sweet and sour, fatty and tangy, a flavorful and balanced snack for your pork needs.—AD

Bao at Zoe Ma Ma, Boulder
Later in the evening in downtown Boulder you’ll notice a steady stream of folks ducking around the corner at 10th and Pearl streets. They’ve got a jones that can only be sated with the Asian street food chef Edwin Zoe and his mom, Anna, are delivering at their new little eatery. Frankly, we’re hooked on Zoe Ma Ma’s bao, fluffy white rice dough centered with mildly seasoned barbecue pork and steamed. It’s pure comfort we’ve enjoyed as dim sum fare at Chinese eateries, but we didn’t know just how good bao could be when made from scratch. Sometimes we mix it up with the satisfying zong zi: sticky rice, pork belly, mushrooms, and lotus seeds steamed in a bamboo leaf wrapping, or the light vegan (not to mention gluten-less) potsticker stuffed with tofu, shitakes and garlic chives.—JL

Seasonal Small Plates at Sugarbeet, Longmont
One of the best appetizers I’ve had in a long time was also one of the simplest: slices of fresh Colorado peaches and basil leaves wrapped in proscuitto. I remember telling my husband as the juices dripped down my chin, “I could do this.” But the point is that I don’t have to, because Sugarbeet in Longmont does it for me. Their ever-changing happy hour menu of seasonal specialties is always a treat, and right now includes crispy fennel and artichokes with English Stilton, grilled asparagus with Haystack Mountain chevre, and Dooley Farms heirloom tomatoes with fresh burrata and crispy capers. If that lineup doesn’t get your mouth watering, you don’t deserve to call yourself a foodie.—LB

Late Night Snacks
Wings and So, So Much More

My guilty pleasure—or “diet breakers,” as I like to call them—is Buffalo wings. They are the all-time perfect snacks: Pick one up with your hands, dip, eat. And repeat. Here are a few of my local favorites:

West End Tavern, Boulder
These are the wings that took down Man vs Food. Adam Richman couldn’t beat the wing challenge, and really, who would want to? Richer than your average wing, these babies are served in a buttery, medium-spiced sauce that is both delicious and well-rounded. The Tavern’s meaty wings are not the type that one downs by the dozen; instead, a handful can satiate any craving. In the battle of life, these wings always win.

Pumphouse, Longmont
In this downtown Longmont institution, the wings are plump and never over-sauced and always on point. Pumphouse always pleasantly surprises me with food that comes to my table delicious, house-crafted and way above par. The wings are no different. Try them with Buffalo sauce, fiery habanero-chipotle, barbecue, Jamaican jerk spice or the crave-worthy spicy ginger-chili.

Buffalo Wild Wings Longmont & Broomfield
Yes, it’s a chain restaurant and a sports bar, but it’s also wing heaven. There’s no lack of options here: traditional, boneless (fried crispy), Asian zing, spicy barbecue, mild Buffalo, ranch, blue cheese and so on. Wings here are crisp-skinned, a bit smaller than at local restaurants but still meaty. At B-Dub-Dubs, the emphasis is on the saucy options. Feeling wild? Try the Caribbean jerk or the mango habanero.—AC

Tapas at The Med, Boulder
There’s a reason something becomes a classic, and the tapas menu at The Med is no exception. Sure, the restaurant is convenient and huge, able to seat seemingly hundreds of hungry tourists on a Friday night. But it’s also reliably delicious and a decent value. Get the hummus or the fried artichoke hearts and a bowl of olives if you’re just feeling munchy. Opt for the bisteca or the meatballs if you desire something a little more substantial. And do not leave under any circumstances without an order of the bacon-wrapped dates. Better make that two; you’re not likely to want to share.—LB

Atomic Poppers at Waterloo, Louisville
Poppers are a Super Bowl Sunday-type snack. Bite-sized and fried, they are practically made for people who don’t have the wherewithal to deal with fork or plate. But at Waterloo, these spicy little nuggets take on superior form: fire-roasted jalapeños filled with cream cheese and wrapped in bacon. No greasy batter or tasteless peppers, these snacks are pure flavor and all heat, only mitigated by the cream cheese and a side of homemade ranch. And the bacon does what bacon does best: making these true snacks more delicious and worthy of a second helping.—AC

Fried Cheesy Stuff at Cheeky Monk, Westminster
We all get those moments when all you want is cheese and a basket of fries. Maybe it’s after a long week—or maybe after one too many beers—but it will always lead you to the Cheeky Monk. Recently, I slid into a large booth to sample all things fried and cheesy. With glasses of Belgium beer at our side, we dug into frites with aioli (lemon garlic and chipotle), cheese croquettes and moules frites…yes, frites and more frites. The croquettes, discs of fried Gouda, Fontina and Swiss, were stunning, perfectly salty and served with aioli and a berry sauce. The shoestring fries were crisp and well seasoned. The nontraditional bacon and blue mussels bathed in a creamy, rich broth that smelled like bacon and tasted like heaven. It was not the healthiest snack ever—a guilt-inducing splurge if I’ve ever had one—but worth every calorie.—AC

The post Snack Attack appeared first on Yellow Scene Magazine.