Ways to Indulge | Indulgence Issue 2025

Lexi Miller — Wed, 01 Oct 2025 19:00:21 +0000

Ways to Indulge

For twenty-five years, Yellow Scene Magazine has given you permission to treat yourself in the indulgence issue. For this special Silver Anniversary edition, we sought to luxuriate in local cuisine. Our writers traveled up and down Highway 36 to bring you the best tastes from Nederland to Westminster, and every hidden gem in between.

1. Casual- Really Casual

Boulder County’s Casual Classics: Great Food. Great Times.

Getting dressed up and going out can be fun, but sometimes you just want something casual with really good food. These four establishments fit the bill perfectly. So throw on some stretchy pants and get out there.

Village Coffee Shop

Village Coffee Shop, located at 1605 Folsom Street in Boulder, is “890 square feet of reality, surrounded by Boulder.” According to owner Shanna Henkel, “Village Coffee Shop believes in building relationships and the vehicle for that is delicious food with generous portions at an affordable price.” But it’s not just about the amazing food, it’s about those relationships. She sat with me while I ate the lightest, fluffiest blueberry pancakes prepared by her husband, Chef Ryan. Beloved by their regulars, the wall by the register is covered in holiday cards from guests that the duo now consider family. You make friends here, and relationships continue way after the delicious meal has been consumed. I can’t wait to go back.

Rising Tiger

Find yourself hungry at the Longmont Farmer’s Market? Check out the pop-up, Rising Tiger. Chef and owner Devin Keopraphay is a master of both skill and innovation. He says, “My goal is to foster the bridge between cultures. My food is based in tradition, but not traditional.” One of the most exciting dishes on the menu right now is the Scallion Pancake. You get your choice of char siu or smoked tofu wrapped in a scallion pancake with local greens, provolone, egg foo young patty, and roasted garlic aioli. Try it with the chili crips. It has heat, but also a sweet component to it. The scallion pancake is a win. After success with pop-ups and catering, Rising Tiger is looking for a brick-and-mortar space.

Marco’s Hot Dogs and Tacos

I had the pleasure of spending some time with Jose Luis Arce, owner of Marco’s Hot Dogs and Tacos. Marco’s has been a staple in Longmont for 25 years. It’s not just a restaurant, it’s a family legacy. Please go get a bacon-wrapped hot dog with everything. Pinto beans, mayo, ketchup, mustard, onions, tomatoes, and shredded cheese. Hear me out. It sounds like it wouldn’t work, but it is incredible. And do NOT skip the tacos. They offer a taco condiment bar to customize your experience: red and white onions, cilantro, pico de gallo, roasted jalapenos, salsa roja, and salsa verde. Marco’s flagship location is at 1647 Kimbark Street, but you can also find their food truck at the northeast corner of Main and 119. They offer catering as well.

Crosscut Pizzeria and Taphouse

Take a beautiful drive up Boulder Canyon to Nederland, and you will find Crosscut Pizzeria and Taphouse in the center of town. Located at 4 E 1st Street, the place is hopping. When you walk in, the first thing you see is the massive wood-fired pizza oven. It runs around 900 degrees Fahrenheit and makes the most mouthwatering pizza. Owners Seth and Jessica Colter have found the perfect medium for their pizza: the dough. It is made of organic, Colorado-milled flour and undergoes a three-day fermentation process. It almost doesn’t matter what you put on it. It’s delectable. But I went with Mario. Colorado hot Italian sausage, pickled shallot, basil, cremini mushrooms, mozzarella, and an herbed ricotta sauce. Creamy and delicious with that heat from

2. Deli Feature

Northern Colorado isn’t exactly known for its delis. But tucked between breweries and the unavoidable flock of farm-to-tables, you’ll find a few counters that know their way around a sandwich. No gimmicks or East Coast cosplay – just charm and a reminder that lunch doesn’t have to be a letdown. Locals know them, outsiders don’t, and that’s the point.

Pelos Deli in Longmont

If you’re going to indulge, you might as well do it somewhere with a turtle terrarium in the back. There’s a psychic storefront next door to Pelos Deli in Longmont, but I can already predict your future after one of these sandwiches; you will be stuffed. The music drifts between R.E.M. and Bowie – not what you expect in a deli, but neither is the décor. Mule-blanket couches and a mix of hipster cowpoke saloon touches might confuse deli purists, but if your pastrami is good, I couldn’t care less. And here it is. Served with sauce on the side, kraut piled high, and thin, crispy fries that make a surprisingly fine stand-in for classic potato salad – a claim most delis can’t make. Grab a Dr. Brown’s cream soda, and speaking of indulgence, don’t skip the black-and-white cookie.

Your Butcher Frank in Longmont

On the surface, Your Butcher Frank in Longmont is an old-school butcher shop and Italian market, but there’s a friendliness here that rises above the stoicism you’d expect at first glance. The interior says “regulars only,” but the vibe is more neighborly than guarded: think a Sopranos–Brady Bunch mashup featuring Alice the Maid as a hitman that shoots winks and smiles, and maybe a free half pound of mortadel on your way out the door. The kale-lined meat case and white-with-red-accent subway tile are pure throwbacks, and the only remotely scary thing in here is the rack of meat hooks near the walk-in door toward the back. A crew in crisp white shirts, red caps, ties, and aprons turns out a short list of fat signature sandwiches alongside a broad make-your-own menu. Lunch in one hand, a T-bone for dinner in the other – that’s how Frank’s works.

Lolita’s Market & Delis

Lolita’s Market & Delis is Boulder’s take on the urban bodega, except instead of ciggs, scratchers, and taquitos spinning since sunrise, you’ll find organic crackers, all-natural cleaners, and enough gluten-free superfoods to pack the glove boxes of every Subaru in the Chautauqua parking lot. The deli counter runs from 7 a.m. to 6 p.m., serving sandwiches made without the attitude tax you’d pay in New York, while the market itself keeps the lights on until 1 a.m. – just in case you need late-night oat milk or an emergency bag of turmeric popcorn. Lolita’s is more Boulder than a kombucha-stained yoga mat. And truthfully, it’s hard not to love a spot that pulls off practical, quirky, and downright dependable all at once.

3. Color(ado) Me Impressed; Dining with a View

Whether you are looking to woo a first date, impress the in-laws, or setting up a business dinner with a “wow” factor, scenic Colorado, and it’s gorgeous backdrop has you covered.. We found amazing locations that serve up delectable food with an extra-large helping of Colorado Front Range views. Here’s a scenic sampling of some of the best BoCo and surrounding area establishments that will make even the locals go loco.

“I’ll never get over this view” is what I heard from a fellow restaurant patron as I roamed the outdoor dining area of Acreage in Lafayette. The sunset was nothing less than stunning from this hilltop location, but it is also so much more. Crisp, delicious ciders, the best truffle fries I’ve ever had, cornhole, music, trivia, and so much room for the kids and adults to frolic. Acreage is an absolute gem when looking for somewhere to entertain friends and family without having to do the cooking. A place I guarantee you will want to come back to time and time again. Oh, and did I mention the food is as wonderful as the views?

It’s a bird, it’s a plane, it’s super good! The unsuspecting little joint called Blue Sky Bistro is tucked away in the Rocky Mountain Metro Airport in Broomfield and is absolutely one of a kind. I could have sat on the patio watching the planes come and go all day while munching on the Texas Toast Grilled Cheese with brisket and tangy pepper jam. It was the perfect amount of crunchy, melty, smoky BBQ goodness. The setting is casual, but the food is top-notch. And the view is just the proverbial chef’s kiss. Bring your kids, bring your buddies, bring your favorite grandparent; they’ll all enjoy it just the same. Keep an eye out for their music and weekly happy hours. This eatery is fly AF.

I was transported from Boulder to Barcelona when I stepped out onto the patio of Corrida, in Boulder. This 4th-floor downtown establishment has all of the elements of a traditional tapas restaurant in Spain but with an astounding view of the Flatirons. I felt like my stress dropped away as I took the first sip of my Indigo Gin and Tonic, which is made tableside via their Service Cart. The Camarones (shrimp), Pimientos (shoshito peppers) and Queso Asado (goat cheese) tapas were so divine, it made for the perfect sunny afternoon. However, don’t limit yourself to tapas, they also provide one of the most delicious upscale dinner and brunch services as well. This place is impressive and sexy and will leave any guest you invite thinking you’re the most interesting person in the world -well, maybe not, but it would definitely help.

Kick your boots up and get down with some wildly delicious ciders and wood-fired pizza at Wild Cider in Firestone. I felt like I was on my own back porch…if I actually had an awe-inspiring view of a country orchard, mature cottonwoods and countless mountain peaks. The refreshing slushy peach agave cider combined with the Chicken Bacon Ranch pizza made the transition from work day to “weekend is here” so seamless. By the way, the perfectly thin, crispy, but chewy pizza crust has cider in it. Yeah, that’s right. To top it off, they have live local music artists on Saturday from 4-7 pm and a Sunday Maker’s Market with local artisan vendors. Don’tforget to include the kids and fur babies, because there is tons of room for them to roam while you sit back and relax. Y’all, I’ll be coming back now, you hear?

If you’re looking for delicious food with the added “don’t act like you’re not impressed” sentiments, you can’t beat these restaurants. They truly put the awe in awesome.

4. Food Halls

Food Halls offer space, games, options for the whole family

Designed to provide large groups with comfort and options, food halls across Boulder County have one thing in common—they emphasize flexibility, convenience and a good time out with friends. I explored Rosetta Hall and Avanti, both in Boulder, Relish in Louisville, and Parkway in Longmont. While they can all boast of high ceilings, delicious chow from around the world, and space galore for families, business functions, and large groups, there’s plenty of variety between them to find your favorite.

Rosetta Hall

At Rosetta Hall in Boulder, the vibe is the highlight. Built to offer an eye-catching, classy, and inspiring space, this location’s interior will impress just about anyone. It has ceilings vaulted to three stories and a huge skylight over a massive central space filled with long tables. A mezzanine floats above, and guests can ascend further to a rooftop bar for cocktails and views of the Flatirons. Even during hot summer days, an array of misters (and spritzers) promises to keep you cool inside and out.

Choose from a variety of cuisines inspired by the flavors of Europe, Central America, New York, and LA, prepared in individual restaurant spaces as you’d expect in any food hall, but with a twist. Every menu is curated under the same head chef, Mike Galen.

“We opened in 2018 with a bunch of different vendors,” Marketing Director Chelsea Meier said, “then COVID hit, and it became difficult for all the different restaurants to keep that happening, so now, they’re all under one independent operator.”

The cuisine owes its deliciousness in part to locally sourced ingredients and a secret rooftop garden where Rosetta’s chefs gather herbs and spices for drinks and finishing touches. In the “Chameleon” space, you can catch chefs preparing specialty whole-fruit super-juices and dehydrating citrus to add panache to cocktails. That is, until a guest pop-up restaurant might arrive, which happens often.

I went to the rooftop and chose a light summer spritzer garnished with house-made dehydrated orange rounds, which complemented my falafel, cucumber, and labneh plate with a hint of mint and parsley. Head in around 6 p.m. on a Tuesday for live music on the rooftop or Thursday through Saturday for bands set up on the quirky main stage overlooking the entirety of the food hall. You’ve never seen a band perform higher—get it?

Avanti Food & Beverage

Now, if you want all-encompassing views of the Flatirons, head to Pearl Street and check out the rooftop of Avanti Food & Beverage. Having opened in 2020, it’s safe to call it Boulder’s second food hall, and I’d argue its panoramic vista is the best in town.

The ride up to Level 4 on the glass-sided elevator is its own attraction, giving you the sensation of rising from street-level like a city pigeon, and in about thirty seconds, you’re at the rooftop, feeling more like a red-tailed hawk. On busking days, you will hear some songsters. Bring a small pair of binoculars—from this vantage, you could probably spy on hikers in Chautauqua Park or eye a climber or two sending the Flatirons. Look north, and you’ll catch paragliders launching from Wonderland Hill in NoBo. To the south, you can ID NCAR and the sharp point of Bear Peak.

The cuisine on the street-level main hall offers options including Venezuelan arepas, Italian, Japanese, Mediterranean, and American, alongside coffee and a full bar, but to truly indulge, I’d suggest some pizza from New Yorkese upstairs. I housed a whole 14” Steverino, an olive oil-based pie, both rich and somehow light. Maybe it was the crunchy toasted kale or the hint of fennel seed in the Italian sausage. Coupled with the view, I felt like I owned the whole city.

Relish Food Hall and Pickleball

For a more active evening, head to Relish Food Hall and Pickleball in Louisville. I went with my partner and a friend, and we ended up killing four hours playing a round of America’s fastest-growing sport, and enjoying wine, cocktails, and seasonal cuisine inspired by the Palisade peach.

Built in a re-claimed Sam’s Club, this is the largest of the four, boasting of 50,000 square feet of pickleball courts (19 in all) and 30,000 square feet of food hall. Co-founder Tory Leggat said the name “Relish” pulls together the many sides of the concept.

“Obviously, the name is pickle-related; it’s food, but it also means ‘extreme enjoyment,’ and we want people to enjoy everything they’re doing here.”

If you’re a first-timer, you can get a court and a coaching session for the incredible price of $5, and serious competitors can have their matches recorded. Levels of experience are assigned to the courts themselves, so no matter your experience, you can find others to play with.

After your match, you can choose from eight different cuisines including some unique options like salad and charcuterie, a specialty soup, or a milkshake. Every vendor offers gluten-free and dairy-free options. While the courts are the main attraction, the food hall offers outstanding event spaces and live music every other Thursday. For families seeking more engagement, screen-free areas offer better eye contact.

Whatever you’re into, Relish is designed to be a place where people can connect, with a focus on families and retirees.

Parkway Food Hall

Now, for an easy, good time or a place to get a little wild, head to Longmont and pop into Parkway Food Hall. It’s a laid-back hangout—think pub with tons of space—with bar games for the whole family, including beer pong, darts, and cornhole in the 21-plus lounge and video games of all kinds in the arcade, both spaces off the main hall.

You’ll find heavier pub fare like barbecue, burgers, shawarma, and pizza, and some unique options like gelato bars, Asian fusion, and Cajun. I chose a fried alligator tail po’ boy from Back Alley Bayou, served with fries that taste like New Orleans-style kettle-cooked chips. Alligator is a white meat, lean and light like catfish, with a texture akin to calamari, but the star of this flavor profile is the remoulade, a tangy, spicy red sauce that perks up the swampy southern seasonings and will leave you talking about your meal all week.

Parkway promises a diverting evening out for both the young and the young at heart—sports, billiards, foosball, shuffleboard, and more. Come hungry, ready to compete, and with time to kill.

5. Hidden Treasures Of BOCO

Escape the Ordinary: Unearth Boulder County’s Hidden Restaurant Gems

In a world full of corporate-owned restaurants, discover the riches that these local eateries are offering. What I love about each of these restaurants is the immediate sense of feeling right at home. The owners and staff are welcoming and truly enhance your dining experience with their hospitality. Across the board, these gems will dazzle you.

John’s Table

The first stop is John’s Table located at 1700 Dogwood Street in Louisville. It is owned and operated by Alex and Kelli Gianopoulos. With a dealer’s choice at hand, Chef Alex prepared the Prime Rib Philly. This dish, like most dishes on their menu, has a story. Every year on their wedding anniversary, Alex prepares a prime rib for them to dine on. The next day, the couple has the Prime Rib Philly and watches movies from their childhood. The sandwich starts with marinated, roasted, and thinly shaved ribeye served with sauteed onions and peppers, drizzled with delectable Swiss cheese sauce. This is served on a perfect hoagie roll with a side of au jus and creamy horseradish. I’m not going to lie, I have thought about this sandwich every day since I tried it. It is meaty, cheesy HEAVEN. There are not enough words. Just GO. Your life will not be complete until you eat this sandwich.

Marigold

Next, I had the pleasure of meeting Theo Adley. He is the chef and owner of a little sensation called Marigold. Located at 405 Main Street in Lyons, it is the coziest place on the block. With just 40 seats, reservations are recommended. Everything is fresh and the menu changes daily based on what is available locally. This is the perfect spot for date night. We started with sourdough from Babette’s with beurre sarrazin and finocchiona. It was superb. Our waiter, Jordan, sliced the finocchiona on a table in the center of the room and it was nearly translucent. I chose the Poulet Rouge “under a brick” with charred romano beans and shishito. Chef Theo comes out of the kitchen periodically to check on diners and make sure they are enjoying their experience. He insisted we try the Budino for dessert, we were not disappointed. If I could marry a dessert, it would be this one. The dessert is a cold chocolate budino over a warm peanut butter mousse with little sea salt sprinkles. Absolute perfection.

Hidden Cafe

Ron Brown is the owner and chef of Hidden Cafe, which is tucked into 829 Main Street #5 in Longmont. Hidden Cafe is open for breakfast and lunch. Chef Ron takes pride in using the freshest of ingredients. The home fries are fresh, never frozen: seasoned to perfection. The outside is crispy, and the inside is soft and fluffy. I had these magic potatoes alongside the Mexican Scramble; it was wonderful. Scrambled eggs with chorizo, fresh tomatoes, onions, and peppers under a blanket of melty cheese, topped with house-made green chili and sour cream. They also make their sausage gravy in-house. My server, Steven, said the burgers are the best in Longmont. Plans have already been made to return to this homey spot.

Jamestown Mercantile

Feel like getting out of the city? Head up Left Creek Canyon and check out Jamestown Mercantile, which is affectionately referred to as the Merc. Chef and Owner Rainbow Schultz has created something really special in Jamestown. I dined there on a Thursday. It was Indian Food Night and the place smelled incredible. Chef Ryan Turano was in the kitchen whipping up some creamy Butter Chicken and Samosas. There was a zucchini salad appetizer with parmesan, mint, and pistachios which made for the perfect bite. Plus, what a great way to utilize all the zucchini in season. The portions were generous. So generous, that when it came time for Mango Cheesecake, I only had room for two bites. But boy, were those good bites. I enjoyed absolutely everything while listening to David Lawrence and the Spoonful. The food at the Merc is outstanding, they have a full bar, the decor is so fun, but what makes it so special is the community. People gather at the Merc. Some by chance, some by arrangement, but all are welcomed with open arms by Rainbow. It was a beautiful thing to see. Follow them on Instagram @Jamestown_Mercantile for their event schedule and menu.

6. Vegetarian Indulgence

I’m not giving up meat- let’s start there. But here are a handful of spots that don’t need it. Often, when a person cuts out meat, they go overboard on pasta. These places don’t need that crutch. The menus are built out of conviction by someone who cares as much about the product as the purpose behind it. You can feel good working these into your regular rotation without missing out

Falafayette is a food truck, but not in the traditional sense. You order online, pick a time slot, and pick up your food. They sell out often, so sign up for alerts or you’ll miss the next pop-up. The hummus is the best in the state, and you won’t find a fresher stuffed pita anywhere nearby. Don’t forget the fresh-squeezed lemonade of the day and fries in the pita or you’re doing it wrong. The only thing better than the food here is the owner, Adam’s, dad jokes.

Lotus Moon is the best magic show in town. Vegan “beef bowls,” “calamari,” “chicken wings.” Usually, these stunts collapse after the first bite, but here the tricks hold up. The pho broth tastes so good, I feel like I’m in a frozen yogurt Seinfeld episode; no way should it be that rich without bones and FAT. It’s one thing for vegans to line up for a place. The grand finale is how many meat-eaters keep coming back.

There’s no hiding it here. Vegan Thai Co in Longmont is 100 percent plant-based, full stop. Fresh ingredients, bold flavors. Thai food that is vegan, instead of dressing it up. There’s no shimmying around with “meat-ish” variations. Mostly a takeout operation with minimal seating, so you vegetarian skeptics can get in and out without anyone catching on to your hypocrisy.

Zeal is the restaurant equivalent of a non-denominational church. You can worship whatever you want as long as you keep it cool and don’t mess with the rest of the flock. Meat’s on the menu, but it isn’t a threat and it isn’t there to insult anyone. The place is pro-choice in the best way. Plant-heavy, with no dogma to it. The ideology here is simple: let the food speak for itself. Feel free to insert your own sal(i)vation joke here.

7. Main Street Lafayette

What is served on South Public Road

Lafayette is a town built on the arts. With a community that celebrates the creatives with Art’s Night Out, performing art centers, and free festivals with live music, it only makes sense that they also celebrate culinary art as well. From fried chicken, to pho, to frozen treats, Lafayette is the place to go.

In an unassuming strip mall, at the base of South Public is some of the best food you can find in Lafayette. When you walk up to Pho Cafe, do not be discouraged by the plain outside, once you open the door, you will feel right at home and ready to eat. A cup of hot tea and a perfectly rolled spring roll is an amazing way to start the meal. The peanut sauce is the perfect consistency and tea relaxes and warms. While there are plenty of options on the menu, from Thai curry to Kung Pao Chicken, I ordered the restaurant’s namesake and got a big bowl of Tofu Vegetable Pho. Delicious and hearty, it was packed with the broccoli, onions, jalapenos, bean sprouts, and lots of noodles, leaving me feeling nourished and satisfied.

On the more heavy side The Post Brewing Company specializes in chicken and beer. The menu is stacked with comfort foods like chicken and waffles, chicken sandwiches, and roasted chicken. Though, if you are feeling like you need some read meat, there is also burgers and meatloaf on the menu. I, a sucker for a good veggie, got the Roasted Vegetable Bowl, which was a vegetarian and gluten free option. It was an amazing and flavorful combination of broccoli, cauliflower, and a cucumber tomato salad, served with chickpeas and humus, to keep the protein count high. Served with the Townie Easy Drinking IPA, a lightly hoppy option, it was a great mix of homey and healthy.

For some, a nightcap might be a sip of liquor, but I will always tend towards a sweet treat and a cup of decaf. Stam Chocolatier is a great place to start or end your day. With a full coffee shop, an array of chocolates, and gelato there is plenty to indulge in. Kaycee, the cafe manager, steamed up the perfect cappuccino before our chat. The rich espresso, paired with a salted chocolate and praline chocolate was an incredible combination. Kaycee explained, “People come here after dinner out a lot, they come for both the chocolate and gelato, but will stay for the atmosphere.” The large seating area with a piano in the corner, for evening melodies, gives the shop a European feel, which makes sense, since the Stam family began making chocolate over 100 years ago in Amsterdam.

8. Main Street Longmont

There are no shortage of amazing restaurants in Longmont, but it’s not a competition to them. Everyone wishes the best for one another and I love that for Longmont. This is what makes this community strong and vibrant.

It had been a minute since I had experienced Pumphouse Brewery located at 540 Main Street, but thanks to the hospitality of Bryan Schosker of the leadership team and my wonderful waitress, Melissa, I fell in love with it all over again. Pumphouse has been employee-owned since 2022, you can tell the staff takes pride in giving you an amazing dining experience. The menu is expansive, so there is something for everyone. Pumphouse offers a full bar in addition to in house brewing; they always have five beers continuously on tap and rotating seasonal beers.

I started with Pretzel Bites that were brushed generously with garlic butter and salt. Then came the sauces: White Cheddar “Wildfire” Fondue and Housemade Beer Mustard. The sauces are fantastic! I wanted to do shots of the fondue, but thought that might be frowned upon. I enjoyed the Cabo Fish Tacos;the fish was perfectly crispy yet light. But for me, the show stopper was the Toffee Fig Cake. It is served with a warm toffee sauce to pour over the rich decadent cake that is bursting with figs. The portions at Pumphouse are huge and you will leave with leftovers for lunch the next day.

Just a few doors down is Red Cedar Bistro located at 516 Main Street, which offers approachable, modern Tri-Regional Mediterranean cuisine. Red Cedar Bistro is the creation of Executive Chef Larry Shore and his talented wife, Sandy. Larry worked for Michelin Star Chef Serge Backes in Manhattan, who advised Larry to “get really good ingredients and don’t screw it up.” I have many favorites, but don’t skip the Steak au Poivre. It’s a perfect filet mignon from Buckner Farms with garlic mashed potatoes in a cognac jus. Absolutely impeccable. Stay tuned for some upcoming menu changes featuring a Bison Bourgeois over Pappardelle and a Triple Cream Brie and Phyllo with Moroccan Almonds. Is your mouth watering yet? The Bistro also offers themed wine dinners with menu creations by Chef Larry and wine pairings by Sommelier Roland Hermann. The best part about having this level of culinary talent in Longmont is that it is not pretentious. Larry and Sandy are very down to earth. You will leave with a full tummy and a set of new friends.

Miss Krissy’s Bistro is tucked into Brick’s at 471 Main Street. Chances are you will be greeted warmly by Miss Krissy herself upon entering this spacious hangout. “My vision when I dreamed of opening the bistro was to have it feel like the TV show, Cheers. Where everybody knows your name.” She has achieved exactly that, along with a killer menu and a full bar. Need a Bloody Mary at 10am on a Tuesday? Miss Krissy will hook you up. The bistro offers breakfast, lunch, and dinner. I had the pleasure of trying their new Shepherd’s Pie, which will debut in the fall. Chef Brigitte served up a hearty bite with probably the best mashed potatoes I have ever had in my life. But the jaw-dropper on this menu is the Moroccan Flatbread. That Moroccan honey drizzle has so many layers of flavor. It will keep you coming back for more. It pairs perfectly with the roasted bell pepper, kalamata olives, and melty mozzarella. Need some more protein with it? Add the delicious oven-roasted chicken. Your taste buds will thank you.

A little further south on Main Street is Urban Field Pizza. Located at 150 Main Street, Chef and Co-Founder Nick Swanson is serving up some of the best pizza in town. The most popular pizza on the menu is the Arrabbiata. Calabrian chiles, house cheese blend, pepperoncini, Ezzo cup and char pepperoni, basil and hot honey. The way that honey fills those little cups of meat is culinary art. The pizza is phenomenal, but do NOT miss the Burrata. It is so bright and flavorful. It’s a beautifully baked flatbread topped with cherry tomatoes, arugula and roasted garlic oil. Follow them on Instagram to see the biweekly pizza specials. When I asked Nick what he wanted BOCO to know about UF, he said “I want people to know about the culture of our staff.” He went on to talk about the dedication of his team, the enthusiasm they bring with them every day, and their commitment to making Urban Field feel like home. It definitely does.

9. Main Street Erie

Main Street Erie restaurants delight patrons with fresh, fine food and drink

Erie locals share a secret—this close-knit community off the beaten path is growing exponentially, and the restaurants downtown offer some of the best cuisine around. But the owners of fine dining establishments all know that in east Boulder County, while the mountain panoramas are great, the patrons are the real gem.

If you happen into Piripi, the Latin and Mediterranean restaurant whose name translates from the Spanish to “tipsy,” you’ll see how much of the world Owners Hugo and Victoria Meyer have brought to Erie through their food. Tucked into the top corner of a two-story building on Main Street, the menu offers tapas and dinners inspired by the cuisines of Spain, Italy, and Central America. With views of downtown from the balcony, the people watching is exceptional, especially on a Farmer’s Market Thursday.

There’s a touch of both land and sea with dishes like paella—a mixture of shrimp, squid, and mussels over rice—alongside Argentinian-style steak served with a delectable chimichurri sauce. I had a taste of the traditional, the chicken parmesan, one of Piripi’s bestsellers. It was rich and filling, with thick, savory mozzarella and a deep, tangy tomato sauce, the chicken crispy outside, juicy inside, and the pasta a perfect al dente.

At 24 Carrot, just a few doors down, the menu is as good as gold. The emphasis in this fine dining establishment is fresh-as-can-be, locally sourced ingredients, and a rotating seasonal menu that will keep even regulars on their toes, anticipating what delicacy might be up next. As its name suggests, the cuisine is high-quality, offering a casual fine dining experience with farm-to-table dishes.

What ingredients can’t be obtained locally are shipped to the restaurant within twenty-four hours. This includes the popular calamari and from May to September, the halibut flown in from Alaska, according to Owner/General Manager Bianca Retzloff. Even within these import partnerships, 24 Carrot seeks sustainably sourced foods.

When I stopped by, the kitchen was rolling out a new special, corn-on-the-cob “ribs,” prepared in a such a way that mimics the experience of eating meat off the bone. But I went for a bruschetta inspired by the seasonal Palisade peach and ordered a mezcal cocktail. The drink blew my mind, served with a plank of dark chocolate floating atop a square ice cube like a walrus on an iceberg, and the bruschetta was just as incredible—thick focaccia with a sliced half-peach glazed in balsamic vinegar atop a layer of honey-whipped goat cheese. It was as beautiful as it was delicious.

Photo credit: George Hudetz

You’ll know you’re at The Dugout, a baseball-themed sports bar at the end of Main Street, when you hit the Astroturf. Surrounded by plastic grass, this fun little drop-in serves tasty pub fare alongside your favorite glass of beer. Their burgers are to die for, but their specials will make the restaurant your sport-loving family’s second dinner table or your office crew’s regular happy hour haunt.

I was there on Wing Wednesday—a half-price pitcher after 5 p.m. and a $1.25 per-wing deal, so I got a basket of six tossed in a classic and killer Buffalo sauce. Other specials include $4 Taco Tuesday, with two-for-one margaritas after five, and Prime Rib Friday during Karaoke Night.

One of the newest additions to the downtown Erie scene, Cellar West is celebrating its grand opening in the second half of September after Founder Zach Nichols decided to expand his original Lafayette brewery northward. The brews offer something fresh out of a well-loved historic building, locally referred to as simply “The Yellow House.”

Nichols said he “immediately fell in love with it,” bought the building, and dove into a remodel to give the structure a welcoming feel with plenty of nooks and corners for a conversation over a pint. No brewing will happen on the premises, but the taproom will deliver Cellar West’s fan favorites and also feature a few proprietary recipes sold only in Erie. Call it a reward to the residents who welcomed him to town.

With an ample backyard area and an auxiliary building with a Grateful Dead-inspired interior, not to mention room on the premises for a food truck, Cellar West plans to offer a hangout spot perfect for an afternoon listening to live local music and catching up with best friends.

10. Main Street Louisville

The Taste of Community

Main Street Louisville is one of those idyllic streets. A former mining mecca, the town has transformed into a place for quirky local eateries, outdoor seating, and a vibrant music scene. With a museum, local shops, and plenty of people-watching, it is the kind of place you could spend the whole day.

The Huckleberry

Start off your tour of Louisville with the best breakfast/ brunch around at The Huckleberry. In one of the historic buildings, there is a certain cozy feel that will immediately put you at ease. The restaurant is broken into two sections, group restaurant dining and a bakery/cafe. I started my meal with a starter of freshly baked apple fritters and a cup of perfectly brewed coffee; where I could relax and take to my favorite pastime: people watching. There was a group of women catching up, giggling about adventures of the past. A young couple and their baby celebrating a first birthday, a long-time married couple sitting in comfortable silence. Everyone had a space to be themselves and enjoy. Josh Adams, the general manager, agreed with this thought. “We get lots of families, and a lot of regulars coming in. It is great to see people over the years and get to know them.”

For my main course, I had the Huevos Rancheros. Now, I am born and raised in Colorado and take my Huevos Rancheros very seriously. I could not help but feel a little skeptical when they were brought out with crunchy tortillas, stacked high and neat rather than slopped around the plate. As it turns out, this is now how I will be making them moving forward. The crip tortillas were the perfect compliment to beans and runny eggs.Not just a restaurant, but also a bakery and cafe, The Huckleberry is deeply entwined with the community. During my visit, they were in the midst of baking thousands of pies for the Lafayette Peach Festival.

The Jasmine Bar

There are only five blocks of Main Street Louisville, and they are packed with places to grab a drink, so it takes a little bit of work to stand out. However, The Jasmine Bar has it’s work cut out for it. A little hide-away, down a footpath through blooming flowers and rustic buildings, the most creative drinks you could imagine are being poured. Eli, the Bar Manager guided me through my wide-eyed wonder, setting me up with two cocktails: A Southern Hospitality and a Shadow Woman. The Southern Hospitality, made from a bit of dark rum and kashasa, a rum made from sugar cane and cinnamon-malassas, then adjusted with pineapple juice, coconut cream, and blueberry cane syrup. The final step of the drink was Eli stepping outside to cut a fresh flower to garnish the drink. and the Shadow Woman was a derivative of an Old Fashioned with a hint of pear, sweetened with honey, and a hit of robust Mitcher’s bourbon.

I enjoyed a glorious sunset, soaking in the sweet florals and rosy rays. People flowed through with friends, on dates, taking in the last sips of summer. Eli explained that they get everyone from aficionados to those celebrating a twenty-first birthday. “We get a lot of people who have never had a specialty cocktail, and want to try something new […] we also have a whisky club where people come to sip new whiskeys and discuss.” The Jasmine Bar lends itself to both, with over 200 whiskeys, it is a great place to get exactly what you want, or to be carefully shepherded through a new experience.

Lulu’s BBQ

A short walk south of the Jasmine Bar is Lulu’s BBQ. Sweet, smokey, and southern; Ben Wilson, the general manager describes the old style building as having a roadhouse feel. He explains, “The major influence is Texas hill country bar-b-que,” but he explains that there is also inspiration taken from Kansas City, Oklahoma and North Carolina coming together to create a “Colorado BBQ.”

A menu heavy on pork, since it is BBQ, but also offers chicken, turkey, and some vegetarian sides; the unique and creative dishes have many repeat customers. Wilson explains that while they get patrons from all over Denver, the repeat customers are their main clientele, with some coming as many as three times a week.

Their signature Texas slush: half frozen margarita and half specialty Lager, made for them by Crystal Spring Brewing. With a big swig of Texas slush and hearty BBQ ribs on the front porch overlooking the small town charm, you really can’t go wrong.

Nora’s

Some secrets are meant to be shared, such is the case with Nora’s then Louisville speakeasy. Subterranean, dimly lit, cozy, and open late; it is the perfect place for a nightcap.When I arrived, the team was finishing up the monthly meeting, where they gathered around the table to try out new tastes and sips for the fall. Shannah, the mixologist serving that evening, explained that they take a collaborative approach, making changes and coming up with names together.

The cocktails are divided into standards and “Nora’s Takes” which are the specialty creations. On Shannah’s suggestion, I got a Nora’s Whisky Sour. With the memory of bad mixers of fifteen years ago, I was ready for a sugar bomb; but instead, I was greeted with a refreshing mix of amaretto, rye, and fresh lemon with orange.

Caitlyn Kelly co-owns Nora with her dad. The two of them first opened The Simon Events center upstairs as a venue for weddings, reunions, and the like. They knew they had to utilize the basement space, and from that, Nora’s came to be. The name came from Kelly’s grandmother, who she described as being “Quiet, reserved, but caring deeply for other people.” This namesake is brought not only to the well-cared for clientele, but also the staff that feels uplifted and inspired by Kelly’s management.

11. Main Street Niwot

Small Town, Big Bites

Every street in Niwot kind of feels like Main Street. The town has fended off the sprawling housing divisions its neighbors fell prey to, leaving behind a pocket of legit small-town character. It’s a detour off the east–west grind between I-25 and Boulder where the pace slows and indulgence isn’t treated like a special occasion. For a place known for its wealth, you might expect some cold shoulders, but instead you’ll find open arms. Main Street isn’t a showpiece here; it’s just where Niwot works, eats, and hangs out, and that’s the appeal.

Tucked into a small row of shops at the center of town, Niwot Tavern walks the line between restaurant polish and pub grit – mirrored walls, oak and (oddly enough) Jägermeister trim. It’s got the vibe of a countryside pub you’d stumble across on a backpack trip through farmland where you and your buddy later get attacked by a werewolf – only here the locals are welcoming, and the only curse is on your calorie counter. The narrow entry bar makes rubbing elbows unavoidable; you’re making friends here whether you like it or not. The menu is long and leans heavy: shepherd’s pie, fish and chips, fat burgers. You don’t come here for restraint, and thankfully, theydon’t serve it.

Cimmini’s is an “Authentic” Italian restaurant that serves eggs Benedict and bottomless mimosas. On paper, it’s a jarring juxtaposition. In practice, it makes perfect sense – kind of like Snoop Dogg showing up at the Olympics. Cimmini’s stirs up a strange but balanced sauce that doesn’t break, sliding from hollandaise in the morning to marinara at night, and the consistently full tables prove no one here is confused.

Broken bike? You should probably have a drink. The Wheel House has a solution for both. Part shop, part social club with trivia nights and live music, it’s built for everything but biking. Out back a food truck opens a couple evenings a week, but the real indulgence is at the bar — taps lined with beer, kombucha, and cider, and the menu is stacked with specialty cocktails, solid wine list, a long whiskey list, vodka, tequila, gin, rum… it actually might be worth keeping your helmet on when you’re drinking here.

12. A Walk Down Pearl Street

Downtown Boulder is the ideal destination to indulge. Breathtaking mountain views serve as the backdrop for a lively promenade teeming with eclectic characters, a spectrum of storefronts, and — perhaps most notably — a dynamic culinary scene. From iconic hotspots on Pearl Street to notable newcomers on Walnut, this vibrant district offers a wealth of acclaimed restaurants to embark on your culinary journey – or just get a little weird. Choose your own adventure.

Cozobi Fonda Fina, the Boulder sibling of Denver’s Michelin-starred Alma Fonda Fina, opened its doors at 909 Walnut Street in the summer of 2024. The restaurant gets its namesake from Cozobi, the Zapotec god of corn. To say Boulder has been blessed with this corn-revering haven is an understatement. Chef and Owner Johnny Curiel has curated dishes that are both refined and complex, with explosive flavors and enchanting presentations.

The food menu is divided into four sections: Entradas, Crudos, De Nixtamal, and Los Fuertes.

For an “entrada,” guacamole gets a glow-up with smashed avocados, charred vegetables, salsa negra, and queso fresco. Curiel’s crudos are literally and figuratively in a category of their own. The Aguachile De Piquin features Japanese hamachi, orange supremes, orange oil, and chile piquin.

From the De Nixtamal section, Tlacoyo De Favas packs a flavorful punch. Still hungry? The larger plates, or “Los Fuertes,” range from stellar proteins to meaty mushrooms with exceptional depths of flavor.

For a fresh, creamy take on a classic, the Avocado Margarita is kind of a big deal. It can also be made sans-spirits.

*Tip: Save room for tres leches cake.

Multiple taste-induced mindblowing momentsorgasms are on the menu at Hapa Sushi Grill & Sake Bar. This playfully risqué Japanese-and-Hawaiian-inspired concept may not be the most traditional option for sushi in Boulder. Nevertheless, Hapa’s bawdy menu and ultra-modern vibe have made it a local tradition since 1999.

The restaurant moved to a larger space on the west end of Pearl Street in December 2023. Proving size really does matter, the leveled-up location subsequently expanded its menu of fusion fare. Among the new menu items are the Inari Bombs – marinated tofu pockets stuffed with rice and spicy tuna – as well as the miso-marinated Black Cod.

Hapa’s flavors are unique, exciting, and a little rebellious. Go for gold with the 24 Karat Roll, featuring ebi, cucumber, jalapeno, and avocado, topped with tuna, golden tobiko, and yuzu garlic sauce.

Rather than making mocktails feel like an afterthought, Hapa offers a superb selection of non-alcoholic beverages. For those sticking to the hard stuff, Ronin’s Redemption is a classy concoction made with Nikka Coffey Grain Whisky.

*Tip: Hapa’s famous happy hour happens every day from 2:30 p.m. to 5:30 p.m.

Stella’s Cucina is a stunner. Originally intended to be a sophisticated cannabis sanctuary, the visionary husband-and-wife team behind Stella’s decided to pivot to “full-scale Italian” in 2023.

The soft curvature of the Art Deco-inspired interior, regal navy-and-gold color palette, and gleaming central bar set the stage for an exquisite culinary experience.

Every dish at Stella’s is a craveable work of art. The Insalata di Polpo is as beautiful as it is delicious, composed of caramelized octopus, marble potatoes, haricot vert, cherry tomatoes, Taggiasca olives, and arugula, delicately drizzled with parsley oil. A seasonal showstopper is The Spaghetti Alla Nerano, house-made saffron spaghetti, basil, Esoterra Farms zucchini, and squash blossoms.

For carnivorous palates, the Brasato Al Barolo (divine red wine-braised local short rib) is a melt-in-your-mouth must.

While the devil’s lettuce remains off the menu, you can still get lit with a glass of vino, non-alcoholic bubbly, or a genius cocktail such as the Mia Marmellata.

*Tip: Check out Stella’s website for a schedule of live music.

SALT has been a Pearl Street staple since 2009. The food is polished, seasonal, local, sustainable…and all those things that make Boulderites giddy to gobble. Unlike some of the previously mentioned menus that require explanation for navigation, SALT’s selections are recognizable and approachable without being boring.
The Original Tomato Soup is, truly, just damn good tomato soup. It comes garnished with a grilled cheese crouton and a little Tuscan olive oil. Additionally, The Rosemary Roasted Chicken is a comforting plate of chicken breast and confit chicken thigh with seasonal accompaniments. Scallops are seared to perfection and plants steal the spotlight with SALT’s impressive selection of vegetarian-friendly dishes. Try the Quinoa Chickpea Burger or rotating Vegetable Tasting.
A focus on seasonality even carries over to the cocktail program.
*Tip: Say hi to Evan behind the bar for a well-made drink.

13. Pet Friendly

My Life in Dog Beers

Whether you are coming back from a hike with your four-legged pal, or just having some guilt about leaving them home, it can be nice to have a pet-friendly option in your dining. A spacious dining area and accepting ownership is a must in furry friend dining.

When dining out with a pet, you can feel limited by the weather. At

Crystal Spring Brewing in Louisville, a semi-covered patio and spacious seating in the back gives lots of room for multiple pet families to spread out and enjoy, even on a rainy day. There is more seating in the front, as well as inside, so on a busy day, all can be accommodated. I enjoyed the Louisville Lager, which was light and crisp, while my pup and I soaked up our last sips of summer. While Crystal Springs does not serve food, you can order from Verde or Rocket Dogs, and they will bring the food straight to your table.

Even more space can be found at Avery Brewing in Gunbarrel. With a large, astroturf area, there is plenty of space for you and your pet to have a seat and enjoy each other’s company. While you need to order your beer at the bar, you can order food directly to your table, so you do not have to leave your fuzzy friend unattended. Still on a Lager kick, I had their new release Beach Buffalo, which is a variation of their popular Stampede Lager, but with a little kick of lime for summer.

14. Live Fire / Open Flame

Cooking over an open flame has been a concept since cave dwellers roamed the earth. While early live fire cooking was practiced out of necessity, modern culinary luminaries have utilized this primal tradition to impart distinct layers of flavor. Fortunately, diners seeking complex smoky, earthy, or woody flavor profiles have a wealth of refined dining options scattered across the Front Range.

Oak at Fourteenth has been delighting diners with its gorgeous woodfired seasonal fare since 2010. The brilliant dining room is a beacon of indulgence in the heart of downtown Boulder, with the option of getting front row seats to the action at the lively chef’s counter.

Executive Chef Rob Monahan is currently at the helm of the kitchen, crafting hyper-seasonal and inspired dishes with subtle Asian and Italian influences to please even the most discerning palates.

To start, the Hamachi Crudo is fresh and punchy with yuzu, Persian cucumber, serrano chili, and cilantro. The Crispy Arancini, fried risotto balls with Bayley Hazen blue cheese and spiced honey, are not only texturally appealing, but a perfect balance of savory and sweet.

To kick things up a notch, the Rigatoni Alla Vodka serves just the right amount of spice with Calabrian chili, rock shrimp, and pangrattato.

For a seasonal showstopper, do not miss the slow-roasted porchetta with sweet creamed corn, grilled nardello peppers, and fennel pollen.

As always, Oak offers an outstanding beverage menu ranging from signature cocktails to low alcohol and zero-proof options in addition to wine, beer, and cider.

Dining at Kachina Southwestern Grill feels like being on holiday. Located in Westminster’s impeccably maintained Westin Hotel, the beautifully designed restaurant was created to feel like an “adventurous culinary road-trip through the four corners of the Southwest.” In essence, Kachina is a gem hidden in plain sight. Let’s get right to it – Kachina has a succulent 12-ounce prime ribeye for $38. It comes with rajas con corn crema (addictive creamed corn and roasted poblano peppers), boursin mashed potatoes, and peppercorn demi-glace. The steak actually melts in your mouth, and – in this economy – is a steal for a perfectly prepared plate of high-quality beef.

A selection of salsas and guacamoles are offered alongside house-made chips to set the stage for this culinary journey. Not to mention, the expansive bar boasts an impressive beer, wine, and spirits program with coin-style margaritas strong enough to put your mind in vacation mode.

There is something effortlessly cool about Hickory & Ash. While many of Colorado’s culinary names have leaned into lavish or experiential dining concepts, Executive Chef Ryan Taylor has maintained his focus on offering handcrafted “Colorado cuisine” in a stylish, approachable atmosphere. Unlike steakhouse-identifying concepts that serve up pricey slabs of meat with a side of potatoes and pretentiousness, this beloved Broomfield restaurant centers around perfectly executed plates with sustainable, locally sourced ingredients – grilled in hickory-smoked fire.

The H&A Steak Tartare is a flavor-bomb – made with a mixture of tenderloin and NY strip, tossed in traditional mustard, shallot, and caper dressing with a parmesan aioli, Beech mushrooms smoked over hickory wood and pickled in sherry vinegar and tamari, and served with grilled bread. Despite identifying as a “meatery,” Taylor claims that his vegetarian options are as popular as the dishes designed for carnivorous palates.

The Sweet Pea Agnolotti is a creative and hearty dish, featuring a pea and leek herb filling, parmesan cream, toasted hazelnuts, roasted mushrooms, and a carrot n’duja – Taylor’s take on a spicy vegetarian salami made with Calabrian chilies.

The bestselling Braised Short Ribs have been on the menu since day one. Succulent Colorado short ribs are served on a bed of Irish cheddar polenta with grilled broccolini and smoked tomatoes, topped with fresh grated horseradish.

15. Family Friendly Dining

Quality Time at Quality Places

At our absolute best, dinner time consists of coloring, singing, and a few bribes. My kids are young, the energy is high, and we are all doing our best. Along with being a parent, I also enjoy having a life and going out on occasion. Nothing can feel more shaming or stressful than trying to keep a rowdy superhero-in-training contained while onlookers peer over their menus, judging the noise or energy level. For this reason, we indulge in family-friendly dining.

In a life before kids, I loved to go out to breakfast. A nice, leisurely morning filled with coffee and eggs was my dream. After kids, it can be more of a nightmare to get everyone organized and ready to sit for a long wait time. Bob’s Diner in Louisville cures my fear and has give my family that favorite haunt. With a pancake breakfast split between the little ones, I can enjoy the Louisville Muffin; which is an English muffin topped with eggs, avocado, and served with perfectly baked breakfast potatoes. Along with coffee and espresso drinks, there is also a full bar for a morning cocktail.

Sometimes, I feel like Mary Poppins when we go out to eat. My backpack is a never-ending supply of toys, most of which will get lost on our outing. Fitz Family Brewing fixes that problem with a beer garden packed with fun, interactive toys. Immediately, my boys were climbing in cars and bouncing around. Owners Corey and Kelly Buenning moved to Niwot from Kentucky, where they also owned a brewery, and set to work making a place that was welcoming to families. Kelly explains that German style of beer gardens is where the whole family is welcome, which is what they wanted to emulate. Corey agrees, explaining that the whole community has fallen into this mentality, donating toys and dividing themselves into kid and kid-free sections without any guidance from the brewery.

Kids can be picky, and so can adults. It can be hard to find something that the entire family enjoys. Pizza is the universal satisfier. Lucky Pie Pizzeria in Louisville is a perfect easy dinner after school or on a celebrity weekend. Nichole Stack, general manager, explains that kids and young families are a big part of the business. This is seen in their care and extremely quick service, because nobody wants to keep a hungry toddler waiting. Here, kids can talk at their normal volumes and move about in comfy booths, coloring and enjoying a simple cheese or pepperoni pizza while adults enjoy a drink and something a little bit more exciting. I had the Alla Vodka, packed with vegetables, many of which were grown in the on-site garden, and served on a flavorful and crispy thin crust, the pizza was filling without being greasy.

In the quirkiest corner of Louisville is Tilt! Pinball. An old school arcade with a bar, it is our favorite place to kill a rainy afternoon. Steve Long, the co-owner, created Tilt! After collecting almost twelve pinball machines, which he enjoyed playing with his own children. Over the past twenty years, Tilt has become a staple of the community, with a partnership with Crystal Spring Brewing and involvement in several school fundraisers, it is a place that families can feel safe letting their children run wild and have some old-school fun. Recently, Steve has opened Rocket Dog above Tilt, where patrons can order a gourmet hot dog to munch while they perfect their gaming skills.

16. Brunch

Toast of the Town

In Boulder County, mornings carry weight. For some, it’s a quick coffee and a pastry on the way to work. For others, it’s sitting down with friends over pancakes, eggs, or something you can’t quite replicate at home. Brunch has become the default label, but here it’s more than the cliché of bottomless mimosas and Instagram spreads. It’s breakfast, lunch, or somewhere in between—food that wakes you up, grounds you, and reminds you that the first meal of the day can be something worth looking forward to.

A handful of local spots capture that spirit and turn it into something memorable: Moxie Bread Co., Morning Glory Café, and Tangerine. Each has its own rhythm and philosophy, but together they tell the story of how Boulder County does mornings—with integrity, craft, and a refusal to overcomplicate good food.

At Moxie, indulgence doesn’t start with sugar or butter—it starts with the grain. Owner Phillippa Clark, with a flagship bakery in Louisville and a mercantile in Lyons, has built something that feels both rooted and forward-thinking. Moxie mills its own flour, sources roughly 90% of its products within five miles, and treats bread not just as a product, but as a craft worth honoring. The loaves are what put Moxie on the national map, but the brunch crowd knows there’s more waiting behind the counter. The key lime kouign-amann—layers of buttery pastry balanced by tart custard—manages to be rich and bright all at once. The heirloom tomato tart, available in summer, distills the season into something both rustic and refined. Nothing at Moxie feels flashy. It’s thoughtful, direct, and satisfying—the kind of food that proves sustainability and pleasure can exist on the same plate.

Over in Lafayette, Morning Glory Café has been quietly shaping the local brunch scene for 14 years. Owner Lilly Lieb’s mission has always been straightforward: make sure nobody feels left out of the table. That means sourcing responsibly—cage-free brown eggs, organic tofu, produce from nearby farms—but also designing a menu that works for every kind of diner. Gluten-free, vegan, or just cautious eaters will find options that don’t feel like afterthoughts. Take the gluten-free blueberry pancakes: made with almond meal, they’re nutty, fluffy, and deeply comforting. They’re not a stand-in for the “real thing.” They are the real thing. Morning Glory succeeds because it doesn’t make inclusivity feel like an obligation—it makes it feel natural. The café’s atmosphere reflects that same spirit: welcoming, familiar, and anchored in community. As it nears its fifteenth year, Morning Glory has proven that comfort food doesn’t have to come at anyone’s expense.

Then there’s Tangerine, which insists on something often overlooked in Boulder County’s food culture: breakfast itself. With locations in Boulder, Lafayette, and Longmont, chef-owner Alexander Schuler has built menus that cover the spectrum. Yes, it can be brunch—lazy, late, and indulgent—but it’s just as much a place for an 8 a.m. breakfast when you actually need to start your day. Coffee, eggs, pancakes, chai—done with care, not complication. The corned beef hash is a cornerstone: hearty, savory, and made with meat from Denver’s Custom Corned Beef. On the sweeter side, the strawberry–goat cheese French toast strikes a balance that most versions lack. And the chai latte—spiced, just sweet enough—works as a wake-up or as an afternoon anchor. Tangerine thrives on that versatility. It doesn’t draw lines between breakfast and brunch. It just makes the hours between morning and afternoon taste like they matter.

Taken together, these three restaurants sketch out what mornings can look like here. Moxie reminds us that the foundation matters—that a pastry can carry the story of its grain. Morning Glory shows that a café can serve comfort without exclusion. And Tangerine proves breakfast deserves as much attention as brunch. In Boulder County, “indulgence” isn’t about excess. It’s about food that feels special without trying too hard—food connected to place, people, and the simple fact that mornings should be worth showing up for.

17. BBQ

Flames, Flavors, and the Truth Between: Real BBQ in the Rockies

There is good BBQ, there is bad BBQ, and then there is BBQ that makes you forget about the sauce on your face and just dig in.. The kind that comes from real people doing things the right way, without shortcuts or show. You won’t find it following big ads or behind trendy storefronts. You find it where folks still care about the food, the crew behind it, and the people they serve.

Smokin’ Dave’s in Longmont isn’t trying to be Memphis, Texas, or Carolina. Dave’s been to all those places and came back with a style that doesn’t pledge allegiance to any city or region. His food is an amalgamation of what works, glued together with house rubs that could sell their own merch line. The brisket was tender and smoky, and the wings had a crisp bite and real flavor. But the catfish said the most. Plenty of places claim Southern roots, but fried catfish is the real test, and Dave’s passed with flying colors. Over half of Dave’s staff have been with him for over eight years, which tells you the vibe behind the scenes is as legit as what’s on the plate. His GM, Andrew, has worked in kitchens from Australia to San Francisco, but says he’s staying put because, in his words, “food is community,” and Dave built a damn good one.

Then there’s Wayne’s Smoke Shack in Superior. Open Friday and Saturday and closed the moment the meat runs out, the Smoke Shack doesn’t cater to fads or trends or pretend to be anything it’s not. What they have is word of mouth and the kind of loyalty most places would kill for. Wayne came from the world of high-tech software sales, but after struggling to find good Texas-style BBQ in Colorado, he taught himself how to make it. He and his wife, Sam, now run the place together, keeping it tight-knit and focused on the food. They do nearly everything themselves. The brisket, sausage, pulled pork- every bite had this stripped-down honesty to it. No flash or pizzazz, just great meat treated right. Rubs are massaged in by hand. Sauces that complement instead of overpower. It’s the kind of BBQ that wasn’t made to impress Yelp, but to make Wayne happy. And it does. He hasn’t missed a day in twelve years. When asked what keeps people coming back, Sam put it simply: “Love is the secret ingredient”, and she’s not wrong. But also, the meat is exceptional. The beauty is in the simplicity, not the complexity.

In Boulder, Moe’s Original BBQ somehow manages to be a chain without feeling like one. Alabama-style that’s smoked with peach wood from the Palisades gives the meat a mellow, subtly sweet edge you don’t expect. It’s a Colorado signature on an Alabama classic. Moe’s was named a Top 10 BBQ chain by USA Today, but the Boulder location, run by Alex Kuzel, is one of only two in the country that serves brisket every single day. Alex ran the Lakewood shop for years before taking over in Boulder, and since then, the business has exploded. His secret? He cares about the food and the community around it. He hires CU students and knows his crowd; Moe’s is a local melting pot of students, school staff, and working folks. He built one of the best happy hours in town and offers smoked tofu and vegan options, catering to all diets. And yeah, they do crawfish boils too. Moe’s in Boulder is lively and lovable, just like the town itself.

It is hard to think of much good that came out of the Great Recession, but our final BBQ rave, Georgia Boys, did. Two frat brothers got laid off and started slinging brown bag BBQ out of their Boulder apartment to pay for ski passes. That hustle turned into one of the most community-driven operations in the region. They now do huge catering gigs, but they also show up where it counts, feeding homeless veterans, donating meals to wildfire victims, and sticking to the belief that you build something real by feeding people first and letting the rest come later. The brisket is exactly what you want it to be: tender, juicy, and elevated by a hot ghost pepper sauce that hits hard but finishes clean. Everything’s made in-house, and they don’t cut corners. There’s also the Barnyard Challenge: 5 lbs of food that fewer than 10 people have ever been able to finish. Georgia Boys doesn’t just claim Southern hospitality. They show it, and their track record proves it.

Every joint on this list makes damn good BBQ, takes care of their people, and let’s that speak for itself.

18. Lunch

The Long Lunch: Sit Down, Stay Awhile

Lunch doesn’t usually come with a story. Most days, it’s whatever’s fast and near. But some meals carry more. They hold the people who make them, the places they come from, and the small details that stay with you long after the table is cleared.

At Colorado Dumplings in Longmont, Kaal Nakarmi folds memory into every plate. Growing up in Nepal, the youngest in a family of blacksmiths, he learned the trade from his father. But he also spent his time in the kitchen with his mother, serving as her most-trusted taste-tester. Kaal’s passion pulled him toward art and traditional Nepalese music and dance, where he organized community events. After living and working around the world, he restarted his life in a Colorado kitchen before deciding to serve food that reminded him of family and home. For Karl, dumplings represent comfort and connection, reminiscent of the street food he loved as a child. Colorado Dumplings carries the spirit of Asian street food culture, a place where the focus is on flavor and community, not fluff. Kaal keeps the atmosphere simple, aiming to capture what he calls the soul of food in the streets while giving people something personal and familiar.

I went straight for the beef dumplings with Kaal’s “Tesame” sauce (a mix of sesame and tomato) convinced they’d be the knockout. They were rich and hearty, exactly what you want. But the vegetable dumplings blindsided me with their bold flavor, outshining the beef. For someone who usually eats like vegetables are a side note, it was humbling to admit the veggie option stole the show.

In Lafayette, East Simpson Coffee Company shows what happens when a café becomes a cornerstone. For the past decade, it’s been where the community wakes up, works, and meets. Ty Hubbard started as a customer before managing the shop and eventually took over ownership last year. He kept what worked and added a few efficiencies in the form of self-serve coffee and a kiosk for quick orders, all while preserving its warmth. The result is a café that feels more like a neighborhood hub than a business. The patio stays busy, the interior hums with an array of Lafayette locals, and the food, from burritos to sandwiches, is all made in-house. Ty believes it is a third place, a spot between work and home where the community naturally comes together. Sitting there munching on a homemade grilled cheese sandwich and coffee, watching people come and go, it’s hard to disagree.

The Sink is not just another Boulder restaurant. It’s an institution with a century of history and walls covered in layers of graffiti to prove it. For generations, it has been a student hangout, a local landmark, and the kind of place where presidents and food legends stop in. Barack Obama ate here, Guy Fieri filmed here, and Anthony Bourdain even passed through. But they don’t hang their hat on celebrity endorsements. The Sink keeps going because it never stands still. Marketing manager Gwynedd Bailey points out that the menu shifts with what people want, from mocktails for people who are not drinking to salads that carry as much weight as the wings. Chef Chris Cunningham put in his time in Michelin-starred kitchens, but the grind bled the joy out of cooking. But he reignited his passions at The Sink, trading white tablecloths for graffiti walls and a kitchen that runs on creativity. Chris says he inherited a ship that has been sailing for more than a century, and his job is to keep it steady while giving the crew room to enjoy the ride. Staff are encouraged to pitch dishes, guests taste new ideas, and the menu keeps moving without losing its identity. I started with the pesto Cobb salad, piled high and tied together with a pesto vinaigrette that made it bright instead of heavy. The JuJu hot honey lemon pepper wings had just the right balance of sweet, heat, and tang that kept you reaching for another, and the burnt end mac and cheese was as rich and smoky as it sounds. Then came the pickle lemonade mocktail. It was cold, briny, and oddly refreshing. I drained the glass, a little annoyed at how much I enjoyed it. The Sink has been feeding Boulder for over a century, and it still knows how to keep a table full and a crowd coming back.

Lunch is often overlooked, but at spots like these, it becomes something worth slowing down for.

19. Farm to Table

The Hands Behind the Harvest

Some meals carry a meaning that reaches past the plate. They carry the hands that grew it, the land that shaped it, and the people who built a life around feeding others. Around here, certain farms and kitchens serve food that speaks as much to its origins as to its taste.

The Whistling Boar is led by Chef David Pitula, who spent 16 years cooking in New York before bringing his craft out West. In Brooklyn, his food’s origins were a mystery, but here he knows every root and cut. During the growing season, roughly 80% of the produce comes from local farms, as well as the meat. Everything is made from scratch, down to the bread. While heavily focused on catering, their restaurant has a rooftop bar and event hall attached. While they don’t have a liquor license yet, they make mocktails that are every bit as thoughtful as cocktails, like the Boar’s Whim, a playful take on a Shirley Temple. Their farm-to-table approach is simple: they cook with what is in season and coming fresh from nearby fields. Locally sourced food is their foundation, and they put their money where their mouth is, giving 2% of their revenue to Restore Colorado, which provides grants to farmers. They’re expanding their café and grab-and-go options, but catering is still their stage. Pitula says the secret is consistency and design, but what really makes it sing is their devotion to food that feels local, hand-touched, and unmistakably theirs.

Drive out to Lafayette and you’ll find Three Leaf Farm, owned by Lenny and Sara Martinelli. The Martinellis own multiple restaurants, as well as the Boulder Tea Company, and their farm feeds all of it. For Lenny, knowing and understanding where food comes from is non-negotiable. He runs with a motto “The answer is yes, what is the question?” That attitude permeates everything from farm dinners to workshops. Sara is a medical herbalist, and her knowledge fills the Medicine Trail that winds through the farm, educating visitors about the plants that grow naturally along the Front Range. The farm hosts four-course dinners for 50 to 60 guests, with a rotating menu. They also host the Botanica Festival, a beloved summer gathering that always draws a crowd. In late summer, almost everything on the menu comes from the farm itself, and favorite dishes include corn soup with chili shrimp, kale salad, and Lady Grey ice cream made with their own teas. Chickens, goats, and horses add to the farm’s ecosystem, and flowers, fruit trees, and herbs dot the property. Their work has earned them recognition: the Nature Conservancy’s Nature’s Plate Award for greenest restaurant in Colorado, designation as a Botanical Sanctuary, and in 2023, a spot in the Michelin Guide for their flagship Boulder Dushanbe Teahouse. Lenny says what makes Three Leaf special is its sense of community; it’s close to downtown yet carries the serenity of the country.

Ollin Farms, run by Kena and Mark Guttridge, takes its name from an Aztec word meaning constant motion or transformation. The idea is simple: the farm is alive, always changing, always improving. What began as a family necessity to care for their grandmother has become a philosophy of nourishment. Kena says, “Food is medicine,” and she means it. They presented at the U.N. last May on the role of family in climate change and were the only family at the conference among representatives from entire nations. At the heart of Ollin Farms is education, especially for the next generation. They believe teaching kids that planet Earth is our home, a philosophy as important as growing the food itself. Alongside youth programs, their Farmstand sells their produce and that of trusted neighbors, and every first Saturday of the month, the fields come alive with a free community festival. Farm dinners feature four-course meals, with 90% of ingredients pulled from their land or nearby farms. They put an emphasis on young chefs carving their path to take the lead in the kitchen, giving them space to experiment. Ollin’s commitment to regenerative agriculture means no pesticides or herbicides, not even organic-approved ones. They build everything from the soil up in pursuit of the most nutritious and flavorful produce possible. Kena puts it straight, “When you’re here, you’re safe, happy, and you cannot beat the flavor.”

Each establishment has its own character, but they all illustrate that food is never just food. It’s care for people, a tie to tradition, and a way of keeping community alive at the table.

20. Wine and Cheese Pairings

A Gouda Day in Boulder Valley

Colorado has a storied history of being an agricultural state. One that prides itself in dairy in the east and grapes in the west. The two come together in Northern Colorado to make an elevated culinary experience. Three local establishments—/pôr/ Wine House in Louisville, Erie Social Club in Erie, and Le Frigo in Boulder—stand out as destinations where passion, quality, and atmosphere converge. These are not simply restaurants or wine bars; they are thoughtfully curated spaces where community, craftsmanship, and palate-expanding menus invite guests to indulge, explore, and savor.

Start with /pôr/ Wine House, a cozy and elegant spot situated on the corner of Main and Pine in historic downtown Louisville. Since opening in 2014, it has established itself as a neighborhood favorite for its welcoming ambiance and carefully curated selection of wine and small plates. The interior is warm and inviting, effortlessly balancing rustic charm with modern refinement. The menu is designed for sharing and grazing, offering a variety of seasonal tapas that range from blistered shishito peppers and burrata with braised tomatoes to expertly constructed charcuterie boards and citrus-braised pulled pork tacos. With wine-on-tap, half-price bottle nights, and regular live music, /pôr/ encourages guests not just to dine, but to linger and connect. It’s a place where every detail—from the local ingredients to the playlist—feels intentionally designed to elevate the experience. Whether you’re gathering with friends or enjoying a quiet evening for two, /pôr/ offers an atmosphere of effortless sophistication and community-focused warmth.

Travel a short distance northeast and you’ll find Erie Social Club, a wine and whiskey bar that has redefined the downtown Erie scene. Despite its name, no membership is required—this is a space designed to be inclusive and inviting to all. Owned and operated by the charismatic Varnadoe family, including a former Disney Jungle Cruise skipper, the Social Club combines playful energy with serious hospitality. The space is richly appointed with velvet couches, exposed brick, and soft lighting, creating an environment that feels at once upscale and deeply relaxed. Erie Social Club has been recognized repeatedly by local publications for its outstanding happy hour, bar program, and service, and it’s easy to see why. The bar offers 25% off bottles every Wednesday, a rotating lineup of wines and whiskeys, and an ever-evolving schedule of events—from trivia nights to community fundraisers. Even the outdoor heated patio welcomes all members of the family, including pets, with charming touches like “barkcuterie” boards. The staff is attentive and passionate, and the drinks are crafted with both precision and creativity. At its core, Erie Social Club is more than a bar—it is a gathering place, a reflection of Erie’s growing cultural scene, and a testament to the value of locally driven hospitality.

Tucked away on Arapahoe Avenue in Boulder, there is Le Frigo: a gourmet deli and European-style provisions shop that feels like a portal to another continent. Le Frigo’s dedication to imported products, artisan goods, and exquisite sandwiches is unmatched in the region. The centerpiece of the experience is the walk-in cheese cellar, a chilled sanctuary filled with aged wheels of French brie, nutty Alpine cheeses, salumi, and condiments that rival those found in Parisian epiceries. Their sandwiches, such as the Catalan, Le Frigo Royale, or the daily specials, have become legendary among locals. Le Frigo remains one of the few places in the area to slice prosciutto to order, a detail that speaks to their commitment to traditional methods and high standards. It is not only a place to grab lunch, but a destination for those seeking rare oils, mustards, jams, and cheeses…each item a story, and a sensory experience waiting to unfold.

Together, these Boulder County gems offer a compelling invitation: to slow down, taste more carefully, and celebrate the flavors that bring people together. Whether you’re sipping a crisp rosé under string lights, sampling a carefully aged gouda from a walk-in cheese cave, or toasting a neighbor with a whiskey sour on the patio, each of these establishments offers more than just a meal—they offer a meaningful, memorable experience steeped in local pride and culinary delight.

21. European Cuisine

The Ultimate European Culinary Experience, without Leaving Colorado

America is built on the entire world of cultures coming together. When’s the last time you ate at a restaurant knowing your entire experience was curated through its ambiance and scratch-made food? In this European tour of Boulder County, you are sure to feel like family.

From the moment I walked through the doors at Arabesque in Boulder, I felt a sense of love, understanding, and belonging from the owner, Manal. You can expect to be served a smile and some laughs alongside a perfectly procured taste bud explosion. I sampled the creamy, dreamy hummus, pillowy bread, refreshing tabouleh, and the savory, oh-so-flavorful dish of roast chicken and potatoes in an olive oil sauce with Israeli spices.

To make my visit a little more special, I was brought lightly sweet and spicy Chai tea and Tiraklava (Tiramisu and Baklava) The location and uniqueness of the building, along with its shaded, inviting outdoor patio, are just extensions of the culinary treats you will discover here. While I came here to sample some delicious food, I left with a friend and a reminder of how interconnected we all are and the significant role food plays in building those relationships.

Schnitzel, spaetzle and streudel… oh my! When you’re looking to enjoy some central European fare, Bohemian Biergarten in Boulder is the place to go. You can see the passion that the owner, Zdenek, has for creating this dining experience. The decor isn’t a re-creation of, but rather, a perfectly crafted European gastropub that holds 150-year-old reclaimed lumber tables, light fixtures dating back to the 1900s, and original bricks and vaulted ceilings from its historic downtown building. The experience is rounded out with imported classic European biers and tasty traditional dishes from the central region such as Goulash, scratch made sausages and my favorite, Jager Schnitzel. The only way to finish is by trying the apple streudel, which was hands down, one of the best desserts I’ve tasted. Unfortunately, “everything has an end, only the sausage has two”. Which is a fun way of saying I didn’t want to leave but I can always come back. Make sure to check out what events they have planned as Oktoberfest quickly approaches.

Blimey! If you’re looking to hit up a neighborhood British pub without taking the long flight over the pond, look no further. You’ll be chuffed to bits with Burns Pub and Restaurant in Broomfield. It’s the perfect place for some delicious comfort food, an astounding award-winning collection of whiskeys and that iconic pub feel. The crispy Cod Boxty (potato and cod cakes), savory Scotch Eggs and perfectly flakey fish with chips were the bee’s knees. This family owned treasure sits atop a hill, attached to the original Country Inn that the Odde family purchased 24 years ago. If you fancy a pint and want to be gobsmacked by some delicious British favorites, head on over. It’s bloody delicious!

I’m calling my visit to Cracovia a divine intervention, as it seemingly delivered me from what has been an uncertain time in my life, to one of the most special and meaningful dining experiences I’ve ever had. Everything, and I mean everything, is made from scratch; from the sausage, to the mustard (dang, that mustard), to the naturally fermented sauerkraut. They even make their own infused Vodkas used in their signature cocktails, such as the “Polish Kiss”. The cabbage roll and kielbasa created such nostalgia for me and were a welcome reminder of the dishes my grandmother served me as a kid. But the pierogis with mushroom gravy, the krokiet, and something as simple as the horseradish beets…I think I died and went to Polish heaven. This experience would have been amazing even if it was just the food served, but add in the kind faces (Jutta and Alan) and the best restaurant origin story I’ve ever heard, and it will quickly become one of your favorite places to dine.

There’s something to be said for the care and detail that European restaurateurs put into their craft. We should all be so grateful to have such unique restaurant destinations in Colorado. It’s an important reminder that diverse experiences are the backbone of what makes a place truly special. And what better way to celebrate the richness of diversity than by breaking bread?

22. Whisky

Aged at Altitude: Boulder’s Craft Whisky Experiences

Vapor/Boulder Spirits

Walking into Vapor/Boulder Spirits’ distillery off Arapahoe, the first sense that takes over is the smell. Sweet, smooth, dessert for your nose. Mouth-watering—imagine a boozy Wurther’s.

I can’t help but fall into a cliche and tell the whiskey-maker that his work smells of sweet caramel.

Instead of nodding politely or glazing over it, Alistair Brogan—who’s already greeted me with a huge smile and handshake—tells me it’s because of reflux. I ask, and he lets me know the room breathes, with pressure coming out of the still and into the air, and the air around us creates pressure back. Due to Boulder’s elevation, this causes an increased amount of evaporation and results in 50 lost barrels of whisky a year, compared to maybe the two to four barrels that distillers in Scotland anticipate.

Right away, the technical process of distilling whisky comes up.

“How did you even learn this?” I ask. He laughs.

“This was going to be a hobby,” Brogan says. “I was doing family business consulting for a law firm in Scotland at the time. I was going to try and establish that over here, but I brought a Scottish copper pot still with me from Forsyth, which is where they make all the stills. I was just going to lay down whisky and I bumped into Ted Palmer who was the gin guy here.”

Alistair and his wife, Megan, moved with their two sons to America in 2013. Brogan, originally from Glasgow, has had multiple lifetimes of learning. From joining the military when he was 18 to being a Tribe Member on Survivor: Panama, to operating his family’s business until it sold and they moved to America. Brogan took over Boulder Spirits in 2015, and they opened their tasting room on Pearl nine months ago.

“It’s tougher times for people to enjoy themselves without that guilt stepping in,” he says. “I mean the cost, the price gouging—find ways to indulge how you can.”

For Alistair, whisky is a way to expose yourself to more of the world. And he wants to welcome people into that education aspect of distilling.

“It’s a way to meet new people, and think not just about how something tastes, but explore the tastes and flavors of their imaginations,” Brogan says. “When, where, how, and who do you want to drink with?”

His way to encourage others to indulge? Try whiskies. Ask and educate yourself about what you like or don’t like. If it’s out of your budget? It’s okay to go for the more affordable option.When I asked if he had a favorite that Boulder Spirits makes, he said he always comes back to their Single Malt.

“It reminds me of Scotland,” he says with a small, thoughtful smile. Alistair indulges by enjoying whisky on his leather couch that he brought with him. “For me, it’s got to be quiet. No one else is around. Just me and a glass of whisky to truly appreciate it.”

Visit their tasting room on Pearl for a more intimate sampling or consider visiting their distillery for a tour or tasting night.

Hogback Distillery

Since age 25, Graeme Wallace of Hogback Distillery has been an entrepreneur, spirits reviewer, landscape photographer, and author of coffee table and children’s books. But at the root of it all, he’s always been a whisky maker.

He started a sales job that provided vouchers for whisky, sometimes well-known and, other times, extremely rare.

“I was getting these, you know…crazy, hundred-pound [dollar] bottles of whisky that I was trying every night and learning from,” Wallace says.

Then, he started to photograph the distilleries and began producing books about Scotland and its distilleries. He has one specifically about Ardbeg Distillery, where he got to meet and spend time with Master Distiller, Dr. Bill Lumsden.

“The whole time I was writing these coffee table books about whisky, I was learning how to make it,” Wallace says.

He moved from Scotland to Colorado to start Hogback. But moving here was more for him.

“America is the land of reward for working hard, and Colorado was always this land of rugged beauty,” he says. “Which I think says something about whisky, too. […] I’m not a huge risk taker, but I am a huge dreamer.”

Hogback’s slogan “Savor the Adventure” captures that to a degree.

“One of my first memories in the early days of Hogback was that I wanted to do a rum rye whisky,” Wallace says. “So, I drove up to this distillery in Crested Butte, and it was me in my tiny van with four barrels of rum. […] I was just there, driving through the mountains, listening to a John Denver song. And that’s when it really hit me that I had made it. I had accomplished this dream, and all the pieces had come together.”

Self-identified as a true micro-distillery, Hogback relies on Graeme and his partner Catherine’s efforts to keep things running smoothly.

Recently, Hogback’s Eclipse Rye Whisky was featured on ADHD Whisky: a YouTube channel produced by Matt Porter, who’s based out of Rifle, CO. Matt sent Graeme a text the day the video went live.

“He posted it at 3p.m. By 4p.m., we had 250 orders,” Wallace says. “By 10a.m. the next day, it was maybe 450. Now, it’s 1000 bottles. I had to message our marketing people and let them know we were out. It’s a lot to produce, but it’s very, very exciting, too.”

The whole video is less than 9 minutes long.Graeme’s pride is Hogback’s Peat Smoked Single Malt. Immediate notes of BBQ smoke, sing with pepper and oak, followed by a fantastic follow of blackberries. The quality is there in every first taste of whisky.Hogback, though made and stored in Boulder, has established roots in Estes Park, where their new tasting room is.

“The real dream, and I mean the real, real dream, is to move everything to Estes,” Wallace says. “I love it and feel a real sense of the old West up there.”

When I ask how Graeme indulges, he starts counting under his breath. I wait patiently until he says, every night, for nearly 40 years—since he was 25—he has had a dram of whisky. Occasionally a cigar.

“I have a dram at the end of the day, watching the sun go down over the mountains until the stars come out,” he says. “I like to just to contemplate and remember this is the real deal.”

Their whisky has that taste of wisdom, time, and craft that a micro distillery truly can and should pride itself on. Visit them at their tasting room in Estes and be sure to try the Peat Smoked.

William Oliver’s

What’s immediately refreshing about walking into William Oliver’s in Lafayette? No blasting music, no TVs from all angles, no overwhelm. They have long communal tables to encourage conversation with your neighbors while dining, and they’re even open until 2 am, so other local hospitality workers can have their own space after a shift. It’s all very courteous and laid back from the get-go.

“This is everyone’s pub. We’re happy you’re here,” the general manager, Jack Calhoun says.

Calhoun has been the general manager at William Oliver’s for six years. His favorite thing about working in hospitality is helping create new and unique dishes and beverages.

“I have a monthly challenge for our chefs,” he says. “I ask them to create an option for our next monthly special. They have to make it with our existing ingredients, and they’re allowed to bring one unique ingredient in.” […] It’s another way for us to find a unique whisky pairing. Everything is very intentional and creative. It’s our way of having fun.”

William Oliver’s has more than 400 whiskies available. And if it’s not whisky, it’s Colorado.

“We’re big on supporting businesses based out of Colorado or Colorado-owned,” Calhoun explains.

They focus on a different whisky distiller every month. A representative from the distillery will come to William Oliver’s, provide some history and insight into their process, and then they pour samples from five different types of whisky offered. William Oliver’s has been doing this for three years to highlight the whiskies they offer.

During my visit, I enjoyed the Colorado whisky flight, which included: Breckenridge Distillery’s Port Finish Bourbon, Stranahan’s Blue Peak, Laws Whiskey House Rye, and NoCo Bourbon #2.

They all paired beautifully with the bacon-wrapped jalapeno poppers made with the restaurant’s own maple bacon bourbon spread, and sweet & sour pork belly sandwich, featuring William Oliver’s feta coleslaw and a toasted telera roll.

“We want to lift up other businesses,” Calhoun says.

They also have charity events, fun holiday events like an advent calendar with discounted bottles, and offer field trips for staff education, which, specifically, Jack notes as another kind of indulgence. This surprises me, and I say as much.

“Some places of business might consider staff education as a necessity or a basic,” I say. “Why would you qualify it as an indulgence?”

“One of the greatest things in this world is having access to resources to indulge in,” he says. “But if [the staff] can’t bridge into that curiosity and indulge themselves, you’re missing the point. You’re nothing without your staff.”

We talked briefly about how maybe some of afraid to indulge because one of the obstacles to it is coming off as picky or rude. What’s keeping you from asking for what you want?

“You can be a pain in the a** about modifications so long as you’re polite,” Calhoun says. “Indulgence to me is taking a chance, stepping out of your comfort zone, and finding the uniqueness of something that’s not in the day-to-day. Surprise yourself.”

Spirit Hound

“You’re the fourth and final distillery or whisky spot I’ve interviewed this week,” I tell Craig Engelhorn of Spirit Hound in Lyons. “The first three either told me I had to talk to you or had nothing but nice things to say about Spirit Hound when I told them I was coming to see you. How does that feel?”

“Oh geez,” Engelhorn says. “Well, it goes both ways. There’s a camaraderie and respect in our community that you can only really find in small towns or in Colorado.”

Craig came to Lyons from Neligh, Nebraska. After working in corporate telecommunications, he served as the head brewer at Oskar Blues where he created Dale’s Pale Ale. From there, he decided whisky was the direction he wanted to go in. He personally built Spirit Hound’s copper still in 2013, which every drop of whisky they’ve ever produced has gone through it. He learned to weld and connected with other whisky lovers in Lyons, like Neil Sullivan, Wayne Anderson, and Matt Rooney.

“We’ve made some amazing connections,” Craig says. He talks about partnerships like Bee Squared, an apiary in Berthoud, that helps them produce their honey whisky, and how their American Single Maly is finished in a Suerte Tequila barrel.

“We’re a business built on the relationships we make. We can’t do this alone. I’m also a big believer in “If it ain’t broke, don’t fix it.”

“When I was first learning how to distill, I thought maybe another distiller might come help me. But at one of our first bottling parties, I had some musician friends here,” Engelhorn recounts. “I was playing music in the back, and my one buddy asked, “Hey Craig, do you mind if we cut the music actually?”

“I was like, “What? You guys are musicians. Don’t you want music?”

“He said, “Well yeah, usually, but we’re in the process of making a new album. We want to avoid outside influences. To be creative from the inside out.”

“That’s really stuck with me,” Craig finishes. “Here I was, thinking this other distiller would teach me. But it’s not his whisky. It’s my whisky, it’s Spirt Hound whisky. People love what we do because it’s ours. So we create from the inside out.”

Spirit Hound’s Straight Malt Whisky secured the Whisky of the Year with 96 points and a Gold Medal at London Spirits Competition in 2022.

The award-winning barrel? #473 of their Single Malt.

“The malt is my baby,” he says. “We thought about bumping up the price when we first won. But we didn’t. We wanted people to come enjoy it as is, to see why it won. We sold out in a week. I’m still really proud of that. I want everyone to enjoy and experience joy.”

Craig also shows me his “Whisky Library”: a part of the distillery he’s sectioned off to keep bottles from every barrel. He pours a dram without showing the barrel number. It has all the layers of the different whiskies we tried inside, but it’s noticeably unique. Creative and new.

“There’s barrel number one for you,” he says finally. “I don’t share that very often. I like to keep it, to make a moment special.”

Next time you’re on your way to Estes or Rocky Mountain National Park, stop in for a taste of Colorado’s craft distilling community in a dram whisky.

23. Tavern Time

The Best Spots for A Pint & Something More in Boulder County

West Side Tavern

I don’t know if I can properly capture just how fun it was to talk to Wes Isbutt, owner of the West Side Tavern in Longmont.

Wes greets me with a huge smile and handshake, guiding us inside while waving at everyone dining or checking in with his staff. We sit down, and he makes sure to order me the special for the evening before we start talking. They have a different special every night. I’m lucky to show up one evening when they’re serving a rack of elk with a port demi glaze over a four cheese risotto with roast vegetables, paired with Wes’s award-winning Old Fashioned. It’s a seriously gorgeous meal.

What is now West Side Tavern used to be Longmont’s grocery store. The building itself is 100 years old, nestled in a neighborhood off Highway 287.

“I came by once a month for three years to ask the owner at the time to sell it to me,” Wes tells me. “He said yes. We took two years to renovate, and now we’re here.”

This is the first restaurant Wes has owned in Colorado. The first five were in Las Vegas.

“Always focus on one at a time, otherwise you’ll lose what makes that place special,”

His big personality–which West Side guests sometimes specifically come to visit just for him–paired with his involvement in the restaurant shows for it. There’s a tiki bar outside, and inside is a small bistro meets tavern meets modern art decor.

Wes describes it as a more grown-up “cocktail and conversation” spot, and he’s very involved in the process. They offer cocktail classes, wine tastings, cooking experiences, and more. Inside, they seat 38, outside 60. It’s intimate and neighborly, with a decided dedication to the finer things in life. They also have more than 400 bourbons to try. They focus on offering a luxury whisky experience that you can only find at West Side Tavern.

“This is my idea of fun,” he says. “Fine dining, fresh food from scratch, good company, and then a walk home? That’s the way to indulge.”

“People deserve to have enough money to pay their bills, have control over their lives, and love it all the while,” he says. “Have a drink, be here.” He finishes with an emphatic point down to the ground beneath us. Being present is persistent at West Side Tavern.

Bambei Brewing

After Sean Bambei, of Bambei Brewing, was laid off from his IT job in 2021, he was determined to start a brewery.

“I had a chili beer at Bootstrap, which is exactly how it sounds,” he says. “It’s beer with chili in it. And it was amazing. I knew I wanted to make something like that. Something memorable.”

Sean grew up in Arvada and stayed in Colorado with his family. Every Saturday for two years, Sean and his friend Paul brewed at home together. Their first brew, Ass in the Sand, is a dynamic and delectable Mexican Lager. With that as their start, they pursued finding a space to brew and share beer.

“We signed our lease offer six days before the Marshall Fire,” Sean says. “Some of the buildings around here burned down or had fire damage, but at the time, we didn’t know what we were coming into. There was even a point where I wasn’t sure if this would happen. But we opened in June 2023, and we’ve been going ever since.”

When they first opened, Superior still felt the effects of the fire.

“Everyone wants to tell their story,” Sean says. “How it affected them, continued to impact them. We became a community spot.”

Bambei Brewing is the only brewery in Superior, which takes me off guard at first until I realize other spots nearby are actually in Lousiville or Broomfield. They offer cocktails on tap, and their food, Sean tells me, is “more than pub fare.”

When asked how he likes to indulge, Sean says, “I like to eat too many wings, enjoy a Dank West Coast, and watch football.”

Catch a game or bring your family to Bambei Brewing in Superior next time you want craft beer with a bit of Colorado heart behind it.

West End Tavern

There was a time when the West End Tavern marked the west-most end of Boulder, with unobstructed views of the Flat Irons and nothing more west when it came to Pearl Street. Some things–okay, a lot of things–have

changed since West End Tavern opened in 1987, but the team there stays true to the nostalgia of what Boulder used to be.

“A lot of out-of-towners come in from referrals,” West End general manager, Ashley Millikin, says. “Sometimes they’re visiting and they join us two or three times during their visit, or there are folks who came here in college, had their first date here, or used to come with friends. Either way, it always really feels like a community.”

Millikin, who’s been the GM for 10 years, has seen folks from every walk of life: families from out of town, college students working a job throughout school, couples getting married. She even says the original 1987 staff reunites at West End Tavern every year.

“I think that goes to show how special this place is,” she says.

I had the Kansas City style burnt ends, a taste of their bourbon collaboration with Breckenridge Distillery, and the Fried Chicken Sandwich, Sticky Style, which is a delectable piece of fried chicken paired with spiced honey, smoked garlic mayo, green apple, and crunchy kale slaw, all on a buttered brioche bun. It’s unique and an understandable staple of the menu.

“We don’t mess with the menu,” Kevin Gossi, the Culinary Director, says. “People are very passionate about it and let us know how things used to be when [West End] first opened, or what it was like even when they visited ten years ago. They want “You get what you expect.” They want that sense of time.”

The nostalgia nods are everywhere, from the original owner’s Blackened Mahi Sandwich recipe, which you can still find on the menu, to their Whisky Club as a way to recognize community members throughout the years.

“We’re learning every day, making those connections, and following that bread crumb that leads us into the future,” Ashley says.

Visit West End Tavern, whether it’s your first time or in 40 years, for a taste of the good ol’ days.

The Hungry Toad

The Hungry Toad is definitely the most English of the taverns I’ve been to on this assignment. The brick face, coats of arms, toile wallpaper–I even catch them on a rainy Friday afternoon during a CU football game day. I get the chance to enjoy a Guinness and their Bangers and Mash on my own before I sit down to talk with Johnny Rutter, the General Manager of the Hungry Toad. The Bangers and Mash is comforting, delicious, and doesn’t skimp on the meat with four sausages. Not to mention the onion gravy makes everything come together.

“The benefit of being a pub is that we make everything from scratch,” Johnny tells me. “I think comfort food can still be whole food, and we can redefine what’s good for you.”

Rutter explains how The Hungry Toad was owned by Terry Morton for 30 years before Bonnie and Hansen Rada became the new proprietors.

“The thing about pubs in the UK is that they’re an extension of your living room,” Rutter says. “We’re part of their habit, their routine. COVID disrupted that, and people found new routines. It takes a lot for people to find their flow again, and it took a lot for us to win back hearts and minds.”

When they first reopened, Rutter says, it was the World Cup.

“We remodeled, closed for three weeks, opened, and we were fully in for the soccer scene,” Rutter recalls “Seeing this place come alive–the energy was electric. Seeing that and understanding what we were capable of, it’s definitely a favorite memory.”

The identity of the Toad is focused on being a community center.

“Neighborhood spots are starting to diminish,” Rutter says. “We want to be your local, indy, neighborhood spot for the Boulder community. This is your place, we’re just the building and the food.”

Johnny says: indulge in food that makes you feel good.

“Eat to feel good because it tastes good,” he says. “Food should make you feel good on multiple levels. It doesn’t have to be expensive or fine dining. Enjoy yourself, get out to your neighborhood spot, and have some comfort food.”

Stop by the Hungry Toad the next time you want to watch a game and enjoy a pint.

24. Asian Cuisine

Spice Level: Indulgent

Busaba

I’m early for lunch at Busaba. SP, the owner, has to help with something at their Baseline location, which gives me the chance to order and have a quiet lunch on my own. I get the Thai Iced Coffee, veggie dumplings, and drunken noodles. The final dish gets me. It’s a wonderful breath of Thai Basil worked into the layers of the meal among peppers, onions, and bean sprouts. When SP joins me, he tells me they’re his favorite, too.

“That basil makes it,” I say with an approving nod.

“It’s all thanks to the family I bought Busaba from,” he says.

Owner, Shekhar Pokhrel, known to family and staff as SP, is originally from Nepal. He grew up on a farm before moving to Boulder to attend CU, where he studied accounting and finance. In college, he worked at The Siamese Plate, a restaurant that had previously occupied the space Busaba is in now. SP moved to Minnesota for a time, where he met his wife, before they returned to Boulder, and he worked from home for a time. Most evenings after work, SP would visit Busaba with co-workers and friends, quickly becoming a regular.

“It was mostly a bit we would do, joking about me buying the restaurant from them because I came so often,” he says. “But then it became more serious, and I agreed to do it under two conditions.”

SP’s first condition: the original owners, the Phairatphiboon family, would stay on until SP felt fully confident managing everything. The second? He wanted them to teach him all of their recipes. The sauces, the dishes, the drinks. Everything.

“I haven’t changed anything,” he says. “It’s all the original family recipes that they had before. I wanted to keep that nostalgia and experience for people who continue to visit us—for the first time or the hundredth, because they definitely have their expectations of how everything is supposed to taste. They have that nostalgia, too. I asked the family to teach me their legacy.”

The Phairatphiboon family, SP says, is a family of four from Thailand. When they retired and wanted to return home, SP–who was a passionate regular–understood the importance of keeping Busaba what they made it, rather than what he wanted.

“The mom of the family—I call her Mom—taught me everything I know now,” SP says. “Not just the sauces and the recipes, but she really showed me her precise way of doing things, and that if you want to be successful, you have to grind.”

He initially spent two years learning from them, sometimes focusing 16 to 17 hours a day on understanding Busaba’s story and essence. SP is still in touch with the family, and actually visited them at their home in northern Thailand last year. He stayed with them for two weeks.

“Mom asked me, actually, she goes, ‘How are you?’ Then, immediately, ‘Have you changed anything? Don’t change anything!’ And she’s happy when I tell her I haven’t. We cooked together the whole time. I’m still learning from them.”

With this in mind, he says there’s something special about Colorado, and Boulder in particular.

“Busaba is a way for guests to indulge in authentic Thai and a passion for sharing an experience. Boulder has a great food scene with a community that has always been so welcoming. I’m lucky to be a part of that.”

The community gives back to Busaba, too, he tells me.

“Our regulars are comfortable reaching out to me directly, which I really appreciate,” he says. “Recently, I got an email that said, “Your medium spicy is too spicy, something changed.” And I tried it myself, and they were right. We realized what happened and were able to adjust. I appreciate that our community wants to support us, not destroy us.”

He takes the time to really talk with me, so we never feel rushed. He orders us some crab rangoons so we can still share part of the meal. He even asks me how I like to indulge, which I haven’t had yet in an interview. I appreciate that I got to have lunch on my own and maybe experience Busaba how SP used to before he took over.

Whether it’s human connection or a legacy of family recipes, consider visiting any of their five locations, in Longmont, Louisville, Erie, Baseline in Boulder, or on Peart Street.

Momo House

East of Boulder, in an unsuspecting outlet on 92nd Avenue in Westminster , is Momo House. “Momo” is Nepal’s take on dumplings. Sabin Katila, the owner, personally cooks their chili chicken momo for me himself. Their tagline, “A taste of the Himalayas,” comes through right away. It’s full of flavor—curry, ginger, onions—wrapped into a perfectly soft on the top, golden brown on the bottom dumpling. Coated in a chili sauce, it’s a great way to indulge in a new type of food, treat yourself to a quick lunch, or get a group of friends together to try more than one item, like their bison or vegan momo. Momo House got their start at the Farmer’s Market in Boulder during COVID.

“All the vendors would buy from each other to support one another,” Katila says. They’ve been in their Westminster location now for two years.

Sabin shows me their website, which they’re currently working on updating. “That’s my mom,” he says, smiling as he points to a picture of a woman decked out in a mask and hair cover, flipping momo in a pan at one of the farmers’ markets. “This whole thing exists because of her.”

Sabin and his mom, Daya, are Newari: an indigenous group in Nepal. Newari recipes inspire the momos they make and serve. Momo are one way anyone interested in trying something new can enjoy a homemade taste of Nepal.

Consider heading out to Westminster to try Momo House, and follow them on Instagram, @therealmomohouse.

Yummy Hot Pot

Further east of Westminster, nearly to Thornton, is Yummy Hot Pot on Federal. They offer an all-you-can-eat (AYCE) Sichuan hot pot under $30 per person, including chili oil and soup dumplings, which are flavorful and fun to try. They also offer scallion pancakes if you’re interested in something new.

The AYCE option is where things get interesting. This is a great option for a date night or a large group interested in doing a more expensive outing together. Lunch time may be the real winner, with a $2 AYCE option. If you want to be a responsible adult who doesn’t gorge themselves on stupendous broth and meats, then go for one of their other options like the Spicy Fire Noodles with Beef or Seafood Noodles.

The AYCE features a make-it-yourself option. Choose your own soup base, order any meat, seafood, and vegetables you’d like to cook yourself, then go over to their self-service buffet complete with add-ins like udon noodles, eggs, nori, and more. The best part? Make your own sauce. There are so many to choose from, including oyster sauce, Mae Ploy (sweet chili sauce), and more. According to their Instagram, they go through (a lot) of their chef’s sauce every day.

25. More than just ice cream

Glacier Homemade Ice Cream

I’ll set the scene: Walking into Glacier Homemade Ice Cream, you are greeted with a playful atmosphere, psychedelic tapestries, and that sweet, toasty aroma of fresh waffle cones.. Most importantly, an army of ice cream flavors are waiting to be tasted. From their fantastic vegan Butter Pecan made, cashew milk (which made me do a double take to make sure it was vegan), to the puckeringly tart lemon sorbet, you’ll want for nothing. Their ice cream is made of only high-quality local milk, which gives them a dense, ultra-creamy texture. Owner Mark Mallen says, “We get our milk from a local, called Farmers, based in Longmont. They don’t use chemicals, and our mixes don’t have corn syrup in them.” If you are a fan of mix-ins like caramel, Oreos, fruit, cookie dough, or nuts, Glacier has got you covered. They are not shy, filling their butter pecan to the brim with whole halves of pecan, and the Salted Oreo Caramel with full chunks of Oreo and generous swirls of gooey caramel. The craziest flavors Mark has developed in the past were a Lox and Cream Cheese ice cream for the Jewish festival and a medical marijuana flavor. Mark says it was delicious and savory. I’ll take his word for it.

Given the numerous ice cream shops in Boulder, I asked Mark what sets Glacier apart He answered, “The quality of ingredients and the variety. It’s a treat, but it’s real ingredients.” When Mark thinks of indulging, he immediately thinks of high-quality chocolate and honey. “We have some 100% chocolate that we use for the ice cream. I’ll bring some home and dip it into some high-quality honey, and that’s perfect.” Bitter, dark chocolate contrasted with sweet, floral honey is something I can get on board with.

As I spoke to Mark about Glacier, many community members came up to chat, catch up, and say a quick hello. This is what it’s all about: connection. An idea that we are quickly losing in the digital world. Especially since the pandemic, we have forgotten connection; it is literally what life is about. Glacier fosters the idea of connection beautifully.

Mark started Glacier out of love for the community and a desire to recreate that comforting sense of nostalgia. Glacier has been there beside those who mourn, celebrate, and the in-between Saturday afternoons. “It’s one of those things that reminds you of your childhood. The smells, the warmth, the smiles, it’s a wholesome treat.” Being inside Glacier, all of a sudden, Boulder felt a lot smaller. With the regulars greeting one another and the sense of community dwelling richly within, those comforting, childlike feelings set in. I indulged in the remembrance of what life used to feel like, a simpler, slower time, when all that seemed important was what flavor to choose.

For those who would say ice cream is not their chosen sweet treat, Mark has something to say about that: ”Try Glacier”. The flavors are truly delicious.. Not only are they slightly sweet, but they also have an incredible texture that makes you want to go back for more.

Love Ice Cream

It can be a hassle, not to mention pricey, to go out with your family for a simple treat. In today’s world, even going to get ice cream with your loved ones can drain the bank. If you are looking for a cozy local spot to enjoy a frozen treat that’s also affordable, Love Ice Cream might just be the perfect choice. This family-owned business, nestled on Main Street in Niwot, is creating not only a delicious, but wallet-friendly treat but an experience. Their mission is to remove the stressors that prevent families from enjoying ice cream and create a space for them to be together. Talking with co-owner Vincent Love (husband to owner Katy Love), it’s not that deep; they just create a good place for the community to gather. “It’s just a happy place to be, we keep it simple, you can come to enjoy and be with family.” Vincent Love says ice cream is about joy, a place to be happy, no matter what’s happening in life. This is their love letter to Niwot; being locals themselves, they needed a place to go with their five kids. Love Ice Cream is cozy, simplistic, about the family, and centered around gathering. Sourcing their ice cream from High Point Creamery in Broomfield, accompanied by an impressive array of toppings, you’ll be in Love after your visit. The Salty Dog Chocolate was the perfect balance between salty and rich dark chocolate, making your mouth water with each bite.

Their mission is what most of us are missing in life: a moment to pause and enjoy. They cultivate a simpler pace where going to get ice cream at the end of your day is easy, affordable, relaxing, and filled with real joy. It was important to the Loves to give back to their community. With regular charity events supporting schools or after-school activities, they are filling Niwot’s cup to the brim. Having been open for almost one year, Love Ice Cream is surely already a staple in the community. With many small, locally owned businesses closing in Old Town Niwot, we need to support them now more than ever.

They are not just serving delicious ice cream; they are fostering a place of family. If you are a local, consider taking an evening walk with your family to Love Ice Cream and experience the warmth I felt during my visit. Niwot is unassuming and most often missed, but it is a hidden gem in the Boulder area. The old town’s main street takes you out of the rustle and bustle of everyday life and makes you slow down. With a quant mountain feel, Niwot’s charm is contagious.

In a world full of distractions, a constant pull here and over there. It can be very difficult to prioritise an essential part of our well-being. Slowing down. Taking even 15 minutes a day to remove yourself and breathe. To hear the sound of the trees, to hear your loved ones laugh, and to observe the smile on people’s faces, whatever it is. This beautiful part of life seems to be continually slipping through our fingers. There are very few activities in life that promote stillness, presence, and force you to stop and be. A place like Love Ice Cream is a great outlet for this practice. Sitting on a picnic table in the fresh air, with nothing else to focus on but your delicious ice cream, is a rare and beautiful experience. Let your nervous system melt alongside your scoop. So, let’s try. Try to stop and not smell the roses, but taste the ice cream.

Heaven Creamery

Let me introduce you to a world of ice cream you’ve never visited before. Ice cream meets fine dining in an approachable, intriguing way at Heaven Creamery. Walking through the doors at the Boulder location, you are truly transported to another realm. A realm of ice cream flavor combinations that you never would have dreamt of, like Dark Chocolate Jalapeño. Not only are they delicious, but they are also a unique experience to enjoy. You certainly won’t be able to find these flavors just anywhere. The pristine interior makes you feel as though you just won a prize to taste this special ice cream. They offer rotating flavors and frequently introduce new creations, such as their Heaven Pumpkin. This is their seasonal pumpkin spice ice cream, served inside an actual pumpkin, topped with fruit compote. You can always expect something interesting and exciting at Heaven Creamery.

An artistic flair surely shows up not only in the ice creams but also in the extensive dessert menu: featuring crepes, mango sticky rice, and brownie à la mode, to name a few. But back to the ice cream. I had the delight of trying a flavor that a patron next to me exclaimed with joy while trying. This was the Dubia Chocolate gelato. It was not just decadent, but with each bite, it felt as though thought, care, and time had been spilled into the mixture. The Blueberry Lavender was lavishly topped with lavender sprigs, as if the ice cream were a work of art. You can truly taste every ingredient inside, fresh, real, and of the highest quality. Owner Martha Trillo had a mission to create frozen desserts that are wholesome, healthier, and made with top-tier ingredients. Martha and her team have certainly achieved that through the work and dedication I observed.

Sweet Cow

With locations in Louisville, Longmont, Boulder, and Denver, as well as a pop-up ice cream truck, is a Colorado staple. At the Louisville location, their long list of handcrafted flavors fills the wall behind the counter, filling every need from a simple Dutch chocolate to the boozy Big Lebowski. For me, a hot day called for a refreshing fruit flavor, Chocolate Acia Blueberry in a waffle cone. Sweet, refreshing, and something you cannot buy at the store.

While indoor seating is limited, to make room for the quick-moving line, there are plenty of places to relax and enjoy once you get outside. An astroturf lawn, shared with Lucky Pie Pizza, houses picnic tables and lots of room for kids to get their post-ice cream wiggles out.

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The post Ways to Indulge | Indulgence Issue 2025 appeared first on Yellow Scene Magazine.

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