Stella’s Cucina is a stunner — one of the best things to happen to Boulder since the legalization of cannabis. Speaking of the beloved botanical: when Stella Spanu and her husband, Jason Fibel, first envisioned Stella’s Cucina, their goal was to create something the world had never seen — a safe, sophisticated space where guests could enjoy marijuana alongside exquisite Italian cuisine.

The concept began with a marriage of art and science. Spanu, who grew up between Manhattan and Rome, comes from a family deeply rooted in the art world and the restaurant scene of Sardinia. Fibel, whose background lies in plant science, fell in love with food through Spanu’s lifelong passion for Italian gastronomy.

In 2019, the visionary duo purchased the building that formerly housed Walnut Brewery and enlisted architect Miguel Quismondo to design an Art Deco–inspired interior. Together, they outfitted the restaurant with a hospital-grade filtration system, sleek leather booths with built-in outlets for smoking devices, and even a subtle cannabis-leaf stenciled wall — among other thoughtful touches. However, when the city of Boulder opted out of legislation permitting cannabis consumption in hospitality venues, Spanu and Fibel pivoted to full-scale Italian in 2023.

Upon entering, Stella’s Cucina feels like a luxe speakeasy. The discreet entrance opens to an experience that’s impossible to forget. “A lot of heart and passion went into this place,” said Fibel, noting how every detail was designed to transport guests far beyond Boulder. In addition to superb sound and lighting, a regal navy-and-gold color palette, gleaming central bar, and softly curved interiors harmoniously create an atmosphere that is as immersive as it is elegant. “This is not just a place to get dinner,” Fibel explained. “It’s an experience.”

The hyper-seasonal Italian menu showcases handmade pastas, vibrant salads, gorgeous vegetables, perfectly executed proteins, and decadent desserts — each a crave-worthy work of art. Insalata a la Mano is a refined interpretation of a classic Caesar, featuring romaine hearts, white anchovy, three-year-aged Parmigiano Reggiano, house-made cesare foam, and golden croutons. Pasta highlights include Spaghetti al Pomodoro — house-made spaghetti tossed with Stella’s family recipe pomodoro, garlic-infused olive oil, and fresh basil — and Fusilloni al Ragù d’Agnello, with Colorado lamb, white ragù, fried artichokes, and mint. For those seeking something heartier, the Brasato al Barolo is a melt-in-your-mouth revelation: red wine–braised short rib with caramelized baby fennel, smoked potato purée, and a silky demi-glace.

While cannabis remains off the menu, Stella’s invites guests to get a little weird with its inventive bar program. Sip a glass from the robust wine list, a revitalizing non-alcoholic bubbly, or a signature cocktail like the Mia Marmellata — a blend of apricot and sage purée, dark rye whiskey, apricot liqueur, Amaro Nonino, and lemon. Craving a twist on a classic? Try the Negroni Giallo, featuring thyme-infused Marconi gin, Suze, Contratto vermouth, Tosti Vermouth Riserva, and yellow Chartreuse.

Zero-proof cocktails receive special attention as well. The Phony Spumoni channels the essence of the beloved dessert with Giffard Aperitif, grapefruit juice, simple syrup, lime, and Fever Tree soda water. For something crisp and invigorating, the Cetriolo Spritz combines cucumber, basil, lemon, Fever Tree tonic, and Thompson & Scott ‘Noughty’ N/A sparkling chardonnay.

Although Stella’s never became the cannabis-centric concept originally imagined, Spanu and Fibel have created something equally remarkable — a sanctuary for the senses. Live music fills the space five nights a week, from sultry jazz to vibrant DJ sets. On Fridays and Saturdays, Stella’s transforms into a chic late-night lounge, complete with a state-of-the-art sound system and a limited menu of late-night fare.

If the promise of fabulous food, exceptional drinks, and a stunning atmosphere isn’t enough to draw you in, Stella’s Cucina has also earned a coveted place in the Michelin Guide.

“There is nothing we want more than to be a part of this community in Boulder for many years to come,” says Fibel.

Like Journalism Like this? Consider becoming a Sustaining Supporter, and we can cover even more.

Democracy needs journalism more than ever. For 25 years, we’ve told the truth — your support helps us keep doing it for the next four and beyond. Administrations come and go. Our team stays, ready to lead no matter who’s in charge.

Plus you get the hard copy delivered to your home—reading is good.

Democracy needs journalism more than ever. We’ve been telling the truth for 25 years. Your support helps us keep telling it for at least the next four years.

The post Stella’s Cucina | Off Menu appeared first on Yellow Scene Magazine.

Rullo Romo Antonio

Say hello to Rullo Romo Antonio, the current head chef of Dagabi Cucina in Boulder, Colorado. Antonio grew up in Toledo, Spain. “I grew up cooking with my mom and grandma in the kitchen. They were both excellent cooks but they cooked traditional Spanish food.” As Antonio looked back at his childhood he smiled and said, “I remember cooking around the holidays. We did a lot of baking. Spain is a traditional Catholic country, so for Christmas we would make certain things. With my family it was a time to make big preparations for Spanish donuts, pastries, and other desserts. That was my first experience in the kitchen, just spending time with them.”

Antonio’s family was a part of the farming community. The country’s seasonal harvest was a major part of Antonio’s childhood. “I would participate in the harvests; there were the harvests for grapes, olives, and for saffron. Around that time we would make a lot of different food that you really can only do at that time of the year. It’s all about the fresh ingredients that you’d have at that time. I learned a lot from that back then.”

“I didn’t know when I was young that I would end up working in the kitchen. I thought it would end up just being a hobby because I liked to do it.” Antonio eventually drew from the knowledge he gained in his childhood and applied it to his future. The aspiring chef moved to Madrid to attend culinary school and then, “In 2004 I moved to Boulder. I found this restaurant when it was owned by someone else, he was an Italian man. The owner taught me a lot of new traditional Italian techniques while I was in training. I learned how to make everything. Homemade ravioli, pasta, and bread.”

As the years went on Antonio mastered Italian cuisine. It was then that Antonio reinvented the restaurant’s dishes, making them his very own. “When I got here the restaurant was strictly Italian food. But as time went on it began to change bit by bit.” Antonio chuckled.

“The new owner, Noah, bought this restaurant and I got to start working with him.” Noah allowed Antonio to put a Spanish flare on his menu. “At first it was difficult to introduce people to Spanish food. This location makes us a traditional neighborhood restaurant. We had customers that had already been coming here for pizzas, pastas and other Italian dishes. We started slowly introducing Spanish food to the clientele.”  Noah eventually allowed Antonio to take the reins, and he began to introduce tapas to get people more familiar with his traditional flavors. “Eventually I began to introduce a lot of recipes from my mom and grandma. I have made their traditional brie and my grandma’s Spanish ratatouille. I try to cook a lot of traditional food but at the same time I need to take a tiny bit to make it more appealing to the American palate.”

Ingredients on the other hand, is something that Antonio is not willing to compromise on. “Quality ingredients are very important.” As Antonio’s traditional cooking became a staple part of the restaurant he began to outsource for the best ingredients. “I have my saffron rice shipped in from Spain. The rice is very important for my cooking and there really isn’t anything like it available here.” Authenticity and quality is essential to Antonio. The Dagabi Cucina restaurant holds the key to his heart’s passion.

“I am so lucky to be here, we have a nice community of Spanish and American people and they all come here for our traditional Spanish food.” Antonio has truly made Boulder his home.

Kierstin W. family of the owner chuckled and said, “We’ve been here for 18 years and Antonio came with the restaurant. He will probably always be here.” We can only hope so. 

The post Off Menu with: Rullo Romo Antonio | Dagabi Cucina appeared first on Yellow Scene Magazine.