When the Front Range finally thaws and the skies stretch out blue and wide, there’s no better time to park yourself on a patio. From breezy brunches to fire-lit evenings, the local area offers an impressive spread of al fresco experiences—whether you’re sipping spritzes on a rooftop in Boulder or chasing kids through a cider garden in Lafayette.

Start with Acreage in Lafayette, arguably the most rambunctious patio on this side of the Flatirons. This adult-friendly backyard paradise features cider flights, yard games, big open skies, and a lawn perfect for sprawling with friends—or feral toddlers. It’s a family-friendly party vibe, complete with a whole hill to roll down. There’s always another cider within reach, and the sunsets here tend to show off.

Looking for variety? Try Community in Lafayette for excellent food and laid-back small-town energy, The Post Chicken & Beer in Longmont for family-style comfort food under string lights, or Waterloo in Louisville, where the rooftop patio feels like your coolest friend’s backyard cookout. In Erie, Birdhouse, the sister restaurant to Community, offers to-die-for tacos and vibrant ramen dishes (yes, really) and both a street-level and secret rooftop patio. Most are dog- and kid-friendly, with shades, umbrellas, misters, and heaters to stretch the season well into shoulder months.

But two Boulder standouts deserve a deeper look: River and Woods and Rosetta Hall, each offering a unique take on what makes a patio more than just an outdoor table.

Tucked into the historic shell of John’s—Boulder’s former italian fine-dining staple—River and Woods reimagines the restaurant patio as a backyard retreat with just a touch of storybook charm. “We wanted it to feel like you’re meeting at your grandma’s house,” said General Manager Maddie Curry. “Everyone loves their family, and every family is a little weird.”

The patio’s main, long community table is cut from a single massive tree, swirling purple grain echoing the whimsical vibe of the “forest room” in back. It’s rustic but intentional: alpine-inspired without leaning on kitsch. An adjustable roof keeps it breezy on hot days and cozy in winter, with heaters, lambskin shawls, and blankets at the ready. At the holidays, they turn it into a winter wonderland of twinkle lights and wreaths—sometimes warmer than the drafty historic house it’s attached to.

A block off Pearl Street, Rosetta Hall is a design-forward food hall with a rooftop patio built for everything from brunches with grandma to late-night DJ sets. “It’s something for everyone,” said Director of Operations Sarah Beckwith. “We’ve got big community tables, cabanas, fire pits, and spaces to gather—whether you’re on a team retreat or just out with friends.”

This isn’t just a patio—it’s a vibe. Misters and massive shades keep it cool in summer, while fire pits, heaters, and hot toddies with High West whiskey warm things up in the winter. They’ve even leaned into ski-lodge aesthetics in the off-season, complete with ski-lift photo ops and seasonal cocktails like the Garden Brrrrritz—a frozen take on their elderflower gin spritz.

Rosetta’s food stalls keep things casual and eclectic. Try the Salatim from Amira for a sampling of dips, veggies and falafel. The Al Pastor Tacos from Cruz offer a casual meal while lounging on the expansive cabanas. Another great patio option is the Burrata and Crostini from Amalfi. Bonus: nearly every cocktail has a non-alcoholic counterpart. 

In Erie, the summer Erie Eats Al Fresco initiative has allowed restaurants to extend dining into sidewalks and parking spaces, and the town supports local events that activate outdoor areas with live music and food trucks. Louisville has followed suit with seasonal street closures and permit flexibility, helping downtown spots maximize outdoor seating with minimal red tape.

As city leaders recognize how vital patios have become to small business recovery and community connection, residents get to enjoy the benefits: more sunshine, more music, and more memorable meals under Colorado skies.

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The post Foodie: Porch, Patio, or Party Deck? Yes, Please. appeared first on Yellow Scene Magazine.

At T/aco, the patio doubles as Peter Waters’ front porch—where the tacos are hot, the weather’s warmer, and every lunch feels like a neighborhood reunion hosted by the homecoming king himself. T/aco isn’t trying to be trendy. No neon taco signs, no culinary circus acts—just scratch-made food and the familiar hum of regulars returning. After a long, easy lunch with Waters, it’s clear that T/aco is built on quiet loyalty, handmade tortillas, and the kind of unshakable team that tells you everything you need to know about the guy running the show.

Let’s clear up the name: it’s pronounced “tee-aco,” not taco. Waters’ original partners—who he’s since bought out—also owned H-Burger, and T/aco felt like a natural next step in the alphabet. The name still sparks plenty of confusion, but as Waters says, call it whatever you want—as long as you’re showing up hungry.

“It’s all about people,” he said, not as a pitch but as a principle. “If you don’t understand that, nothing else you do will last.”

You can see it on the plate—house-made tortillas from masa ground right in the restaurant, slightly nutty and warm, kissed with char.

But the real story starts in the kitchen, where three women—Esmerelda, Martha, and Maria—have been the backbone since day one. Thirteen years in the same space, shoulder to shoulder, grinding masa, flipping tortillas, filling tacos with the kind of precision and pride that can’t be faked. 

“They are the heart,” Waters said. “They care in a way you can’t train. They make this place what it is and it’s my job to get out of their way.”

These women aren’t background noise. They are the rhythm of the place—steady, soulful, essential. They work with quiet intensity and deep camaraderie, moving like parts of a single machine. Waters isn’t just their boss; he’s their partner. And that harmony is why T/aco works.

Waters didn’t grow up in restaurants. His background was in tech and sales—pitch decks, performance goals, endless flights. But the call of food, of people, of building something tangible, kept pulling at him. So when the chance to open a taqueria came along in 2012, he jumped.

“I didn’t know how to do anything,” he laughed. “But I knew how I wanted people to feel when they came in, so I figured it out and built a good team.”

That instinct—that hospitality is about care, not polish—has guided him ever since. It’s why customers return week after week.

There’s even a secret menu, hidden in plain sight. On a salt shaker or tucked on the wall, a small QR code leads you to rotating specials: upscale, playful dishes that let the kitchen stretch its creativity. “It’s fun,” Waters said. “It’s a way for the kitchen to play, and for our guests to feel like they’re in on something special.”

A typical meal at T/aco includes three tacos. For meat lovers, don’t miss the pork belly—braised low and slow for eight hours until the fat melts away—or the carnitas, a tender, flavorful option inspired by a recipe from Big Star in Chicago. For a standout vegetarian pick, try the nopales. Many guests skip it out of cactus skepticism, but with a texture similar to cooked green beans and a punchy spice blend, it’s a sleeper hit you’ll be glad you didn’t miss.

Drinks get the same attention, especially the Waters Marg—a refreshing, non-alcoholic blend of soda water, lime juice, pineapple juice, and habanero syrup. It’s so popular, Waters is working on canning it.

“The pandemic could’ve crushed all of this,” Waters said, gesturing around him. They bottled cocktails, sold burritos out of a walk-up window, and partnered with charities to feed frontline workers and teachers. The community donated to charities, the team cooked, and the restaurant gave back. They survived by doing what they do best: taking care of people.

Back at the bar, it’s Friday night. The place is alive. Waters is pouring mezcal, greeting guests like old friends. The music’s vibing, the tortillas warm.

And in the kitchen, three women are doing what they’ve done for over a decade—feeding people, not just with food, but with care.

At T/aco, everything begins with heart. The rest—flavors, drinks, secret menus, merch—is just the good stuff that follows.

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The post Off Menu: The Craft, the Crew, and the Community Behind T/aco appeared first on Yellow Scene Magazine.

Not many Americans take time to think about their food as a whole, let alone the environmental consequences of wasteful eating. Chef Ryan Taylor, however, has the future in mind, not just with sustainable eating, but also in how he treats his employees and patrons.

“A Modern American Meatery,” we find Hickory & Ash in the Broomfield Arista area. This diverse, whimsical, and creative restaurant fosters a family-oriented culture. Executive Chef Ryan not only shares what he has learned from 22 years of falling in love with cooking, but also what makes a great chef tick. He details how he stays inspired when facing burnout while  also offering wisdom on how to push against rush culture; Deeply emphasizing the importance of regenerative farming: “The earth is not re-growing itself.”

Head Chef Ryan Taylor

More than 80 billion land animals are slaughtered every year for human consumption. While erradicating consumption is impossible, there are sustainable solutions. Chef Ryan explained, “We didn’t set out to be a steak house, but it was more or less of us calling ourselves a modern American meatery focusing on the whole animal. We try to be as sustainable as possible, using any ground scraps in the meatballs or sausages, and then any good trim goes into tartar.” From braised short ribs, Chef Ryan’s favorite, to beautifully crafted vegetarian dishes, Hickory & Ash offers a diverse and unique menu.

It is important to Chef Ryan that Hickory & Ash feels comfortable and welcoming, not stuffy. “We want people to feel comfortable. I think the hard part about being called a higher-end restaurant is that we still want to maintain a casual atmosphere. You can come in wearing flip flops and shorts, but still be able to have a nice meal.” The formalities are not important; he believes that the food and the inviting atmosphere of the restaurant are the most important aspects. Chef Ryan’s goal is to make classics with a spin on flavor. Combinations you would never expect!

Chef Ryan began his culinary career in rebellion, following his father’s advice to avoid the industry. He says the moment that sparked it all was… duck liver. Yup, you heard it right. Ryan said, ‘When I was 12 or 13 and this may sound pretentious, but I tried foie gras for the first time. It was so cool, and I was like I’ve never had this kind of protein before and it just snowballed into what else could I do with this, and me wanting to go into the industry.”

For many creatives, it is easy to burn out and lose motivation. Chef Ryan shares how he keeps going: “For me, traveling, getting out of the kitchen, trying something new, eating out, going to a new city, stuff like that kind of sparks this inspiration in you again. You have to stay relevant with what other people are doing, too.” After living in Spain, Chef Ryan often revisits the flavors and fondly looks back at his memories for rich inspiration. At the end of the day, the most important thing to Chef Ryan is the people.

Many chefs have a different definition of what makes a great dish, but Chef Ryan’s answer just might be the best one. He said, “Respecting your staff, feeding off of each other’s creativity. Making it a team thing, not like this is my food and we’re doing it my way, but building that camaraderie, throwing around ideas, and everyone feeling comfortable about it.” Chef Ryan mentioned that all of the staff at Hickory & Ash are like family. He said, “I’m always on the line with these guys cooking and cleaning. I think if you show that you really care about the people who work hard for you, it makes a big difference in the food. We have a great crew right now, they are all a part of my family.” Walking in the door of Hickory & Ash, you can surely feel the warmth of this family-driven business. Creating a sense as though you had just walked into a close friend’s home, knowing you will eat well, feel valued, laugh, and make joy-filled memories.

Being a young cook in the industry can be incredibly challenging, especially in this day and age, where rush culture is all the rage. Chef Ryan offered wisdom on how to handle that pressure and succeed. He said, “So if I could teach anyone anything, be patient, put your head down, work hard, and people will notice. You don’t have to push people out of the way to get to the top; it will eventually come to you. I have seen young people rush to the top, and it was too soon; then, all of a sudden, it burns them out, and they crumble. You might as well learn everything you can on someone else’s dime before you start your own thing.”

Chef Ryan’s greatest mission as a chef is to foster and guide the next generation of cooks, leading them in a positive direction. He expands, “I think that some of it has gotten skewed by social media and television shows like The Bear. I think they are painting a very bad outlook of how much anguish and hardship there is. Some of our chefs are brand new and just graduated from Escoffier, so for me, it’s just being a good leader and taking out the drama, bullsh*t, yelling, and that you don’t have to run a kitchen like that. You can still respect the people, and we can learn together and bounce ideas off each other. That’s me personally in my position.”

Furthermore, Chef Ryan says that as a chef, he holds a tremendous responsibility to the earth. He said, “The world is not regrowing itself, so you have to support these people who are doing regenerative farming. You can tell the difference in these vegetables and meats; they don’t need to be pumped full of all this garbage. Highlighting this to people and showing that there can be more to just a carrot is a huge responsibility.” Regenerative farming not only produces delicious produce but also fosters ethical living conditions for animals. Animals are given abundant room to graze, which removes the use of chemicals and antibiotics. These animals have an overall healthier, happier existence on this earth. Conventional farming treats animals with contempt, miserably squeezing them in cages side by side, too tight to breathe. All the while they are pumped with carcinogens, chemicals, and antibiotics. At Hickory & Ash we can see how to support regenerative farming, and the earth can heal once we take active steps in the right direction. 

The post A rising modern meatery | Off Menu appeared first on Yellow Scene Magazine.

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

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

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

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

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

White Buffalo

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

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

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

Blueberry Pancakes

Morning Glory Café: Mother Earth’s brunch spot
Lafayette

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

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

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

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

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

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

Salmon Caper Benedict

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

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

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

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

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

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

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

Shrimp and Grits

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

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

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

Eggs Sardou

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

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

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

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

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

Carrot Brisket Hash

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

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

Carrot Farmers Benedict

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

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

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

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

The Brunch Houses Hot Chocolate

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

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

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

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

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

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

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

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

Veggie Omelet

The Greenbriar Inn: Where brunch is an elegant affair
Boulder

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

French Toast

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

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

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

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

Greenbriar Inn Cocktails

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

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

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

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

Food has been drawing communities together for centuries, weaving a tapestry of cultural identity, laughter and connection. Often described as a sort of “social lubricant,” food isn’t just nourishment, it’s a way of life. This reality is one of the many driving factors behind the kitchen walls of El Rincón.

The traditional Argentinian-style restaurant specializes in empanadas, offering everything from the classic steak, onion, and bell pepper option to a parmesan cheese empanada. Guy Fierialso visited the location last year, and popularized a favorite dish of owner and founder Christian Saber’s: La Milanesa Napolitana. The thinly sliced steak comes breaded, and topped with tomato sauce and mozzarella while paying homage to a Buenos Aires classic. Although the dish’s name seems to indicate that it might have roots in Italy, it was invented in Argentina in the 1940s, and it sustains the perfect combination of crunch, seasoning, and gooey cheese.

Saber was born in the same place as the Milanesa Napolitana, but his curiosity brought him to Colorado‘s mountains, where he eventually met his wife, Colorado-local, Karly.

Saber tells Yellow Scene,  “On Sundays I cook for the whole family and friends. During the week I cook for people in Boulder and people who decide to come to our restaurant. I cook breakfast for our kids. At night we get together at the table and we are around food.” Food is the connective tissue in most of Saber’s social circles. Now he’s the father of three boys and the mastermind behind El Rincón.

And he gets just as much satisfaction out of creating community in Boulder as he does at home “I love to see the happy faces coming out of the restaurant. That’s one of the most important things,” says Saber. He added that many of his staff members have also been with him since the day the restaurant opened, 13 years ago.

One quality that sets El Rincón apart from other restaurants is its traditional take on food. The Argentinian diet is meat-heavy. In fact, Argentinians eat more beef than any other country in the world. As a result, classic dishes like asado (a barbeque-style slab of meat that’s often served at large gatherings), la milanesa, and empanadas can be found in El Rincón.

Saber explains, “The supplies we have here are very similar to the ones we have in Argentina,” which makes it fairly easy for him to curate the most authentic dishes. What’s more is that he emphasizes quality ingredients, “We do use, for example, natural ingredients. No hormones. Organic. I don’t put a sign that says that but I care about cooking with good ingredients. It’s not for marketing, it’s just for a way of life,” he adds.

After 13 years of living and breathing all things restaurant related, it’d be easy to assume that Saber might grow tired of the same dishes, but such an assumption would be wrong, “I eat at the restaurant all the time. It’s been 13 years. I still love empanadas. I love all of them. I don’t get tired. They make me feel great. It’s a healthy dish. I could eat this every day.”. 

Although Saber spent many of his early years laboring in the kitchen, his duties have since become more complicated, “I’m not in the kitchen all the time,” he says. “More than anything I’ll develop recipes and work with the quality of our recipes and the quality of our ingredients.”

As for he and his family, they don’t have any immediate plans to return to Argentina, but they hope to continue to bring a piece of Argentina to Boulder — an endeavor that’s evident from the decor and color that can be found within the restaurant, “Inside here, there’s Argentina music, food, smells, and soccer.” He points at a picture of a colorful string of buildings on the wall and added that the style of the restaurant mimics that of La Boca — a port town that’s full of immigrants in Argentina. He explained that immigrants would paint their houses the color of whichever paint they could find. This resulted in one of the most colorful streets in Argentina, and El Rincón mimics this character on its interior.

Another thing that sets El Rincón apart from other restaurants is the environment, “Everyone feels comfortable and welcome here,” says Saber. “It doesn’t matter if you’re dressed in a certain way or talking in a certain language. I think that they feel very welcome. I’ve been hearing this for years.”

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The post Off Menu with El Rincón Argentino appeared first on Yellow Scene Magazine.

Food authenticity isn’t just a matter of mixing the right ingredients together to create a culinary masterpiece. It’s all in the technique, which Aloy Thai (“delicious Thai”) aptly demonstrates meal after meal. The flick of the wrist at the proper time, the right amount of water to create the ideal noodle consistency, and the right temperature are just a few components that go into making some of Boulder’s best Thai food. Another vital component is the 55 years of culinary experience that Sorawee “Momma Kim” Makapadungsuk brings to the table.

Makapadungsuk grew up in Bangkok with her 10 siblings, and countless cousins. As the third oldest, the responsibility of cooking typically fell to her. At the vibrant age of 10, she walked to the market twice a day to retrieve the freshest ingredients for her concoctions. Arisa Bode, Makapadungsuk’s 41-year-old daughter, explained that there were always, “at least like 30 people in the house at all times,” and her mom was the one who fed everyone. This is the same intensity that Makapadungsuk and Bode bring to Aloy Thai’s three locations today.

Boulder’s Aloy Thai is the mothership location. It’s an unassuming restaurant that’s tucked into the corner of a complex at the intersection of Arapahoe and 28th street. If you’re not looking for it, you could blink and pass it without a thought. Yet the interior of the building is a buzzing city with fragrant smells wafting across the space.

The original Aloy Thai opened its doors to patrons in 2006 – the same year that Makapadungsuk moved to America. After spending most of her life behind a stove, Makapadungsuk spends her days teaching and demonstrating those top-secret techniques that contribute to her restaurant’s success.

Som Tum (Papaya Salad)

Bode explains that the most popular dishes in the restaurant are what you might expect: Pad Thai and Drunken Noodles. But there’s something on the menu that she’s been eating regularly since she was a child that rages on the palate: Som Tum (Papaya Salad). As a girl, Bode picked the chilis out of the salad as a pre-meal snack, making her mom giggle at her child’s love of spicy food. The dish is made with green papaya, carrot, tomato, and peanuts and doused in a spicy lime dressing. Light, refreshing, and as spicy as the patron decides, the salad is a prime example of the restaurant’s delicate and intentional cuisine.

While Aloy Thai takes a traditional approach to Thai food, the family business has also grown to include locations in Capitol Hill and Ball Park, and another one is expected to pop up in Englewood in 2025, with each spot featuring its own character. The Ball Park modern Thai eatery is, “mixed up with Korean, mixed up with Japanese, mixed up with Chinese [influences],” explains Bode. Like much of the contemporary food that travelers find in Bangkok, the restaurant takes inspiration from multiple cultures, and the menu rotates.

Aloy Thai’s Boulder location

The Capitol Hill location provides more of a light-eatery experience, allowing diners to grab and go as they please, which is a response to the cultural food shift that’s taken place since COVID-19. Aloy Thai is finding that more and more people want to bring takeout home where clients can relax. Today, 60% of business flows through third parties like DoorDash and Uber Eats, while 40% remains in house. It’s the same shift that’s contributing to changes in server pay in places like Chicago.

The mothership Aloy Thai takes a more traditional approach to Thai food. Bode explains that authentic Thai is a little bit different from the classic recipes that many of us envision. “I think it’s curry. Curry,curry, and stir-fry.”

Since moving to Boulder to assist her mom with the restaurant in 2006, Bode has come to love all kinds of international food, but her mother stays loyal to her roots. She says, “I only love Thai food.” And retaining that authenticity that sets Aloy Thai apart from other restaurants is a process. Bode and her mother work diligently to monitor the food chain, ensuring that their restaurant only provides the best ingredients. This is not only because they take pride in their dishes, but Bode says it’s also because they eat at their own restaurant all the time. The result is a diverse range of dishes that you might find on the streets of Thailand.

Drunken Noodles

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The post Off Menu with Aloy Thai appeared first on Yellow Scene Magazine.

On a warm, though partly cloudy day, I walked into the counter-service location situated just off Highway 287 and south of the Kaiser Permanente campus to meet with chef and owner of Off Campus Cafe, Mariano Rodriguez. I noted the cozy café atmosphere and cleanliness of the dining room. While much of the menu centers on standard American breakfast and lunch fare, the Yucatán options and specials are particularly appealing.

I settled into a booth seat and before long Chef Rodriguez brought out a veritable smorgasbord of food to sample. The colors of his coconut shrimp salad were striking, and the mango dressing was delicious. He presented an achiote marinated chicken tamale, wrapped in banana leaves rather than corn husk, smothered in salsa verde, and topped with gooey cheese. The fluffy masa was cooked melt-in-your-mouth perfectly, and the chicken was tender and juicy.

Perhaps my personal favorite was the panuchos. A specialty of Yucatán where the handmade tortillas are stuffed with refried black beans and topped with the same fantastic chicken, tomato, lettuce, pickled jalapeño, avocado, and pickled red onion. The black beans inside the tortilla took the tacos up a notch and gave an inexplicably savory flavor to the dish. Chef Rodriguez’s wife, Norma, helps in the kitchen and makes a delightful habanero salsa for those who want a little extra kick.

The tortillas and beans being made in house is unique, but most unique is that Chef Rodriguez’s brother makes the achiote condiment in Mexico and sends it to him here. When asked why, Chef Rodriguez said, “I tried to make it here, but the annatto seeds are totally different.” His response showed that terroir applies to more than just wine and that it matters where the food is grown too.

We spoke about what inspired Chef Rodriguez to begin his cooking career. He said, “My mom used to make grilled chicken, and right off the grill, it was really good.” He continued, “I’ve been cooking since I was 16 or 17, and I would help my mom a lot.” He attended culinary school in Merida and Cancún and worked in Mexico before coming to the U.S.

Chef Rodriguez talked about how he likes to mix things up and offer specials. He told me a story about how the cafe has semi-regular guests, two of whom are a mother and her young daughter who enjoy going to Off Campus Cafe because there’s always something different to eat. He said he made them sushi rolls, one of which was a twist on his Baja chicken sandwich. He said, “I like to play with food and make something different.”

The heartfelt stories he shared about his guests gave a personal touch to the family-owned and operated eatery. He spoke about an older couple who finally succeeded at bringing their friend to Off Campus Cafe and made a regular customer out of him as well. Another guest had plans to visit Yucatán about a month after his visit to the restaurant. Chef Rodriguez said, “I was kind of joking with him, but I told him my brother lives in my hometown. If you visited him, he would give you a tour.” The guest returned to the restaurant some time later and showed Chef Rodriguez a picture with his brother, having taken him up on the offer of a tour.

Another personal touch that Chef Rodriguez brings to the restaurant is that he does all the shopping, rather than ordering from a purveyor. “I like to go buy it because I can pick what I want, what I like, and what I see is good.”

The care, love, and personal touch that Chef Rodriguez brings to Off Campus Cafe can be seen and tasted in his food. “One thing that really inspires me to cook is my family. We like to eat almost anything.” He brings a taste of his home with tamales, panuchos, and more. When he wants to switch things up, he’ll create a special dish. He gets to know his clientele and provides service that reflects the family atmosphere of the restaurant.

The post Off Menu with Mariano Rodriguez appeared first on Yellow Scene Magazine.

Cristine Ruch found the building that would become Fresh Thymes Eatery in 2013. Before it opened several renovations were needed; including opening up the kitchen and putting in a massive marble countertop. Ruch hired a contractor, got the necessary permits, hired staff, and ordered the needed equipment by opening day just four months after signing the lease.

Fresh Thymes Eatery became an instant hit, earning Daily Camera’s “People’s Choice Award” for the best new restaurant. The menu was completely gluten-free, the ingredients came from local purveyors, and Ruch worked with nonprofits that helped food-insecure families.

Fast forward to 2021, and she had the opportunity to expand her business by opening up a grab-and-go bodega-like store. “When I signed the lease I was optimistic. Surely, the pandemic is going to be over soon, right? It’s been over a year.”

What Ruch found was a permitting nightmare. “During Covid, everyone went remote,” explained Ruch. “They made no effort to prioritize small business projects.” By the time she was able to open the adjoining restaurant a full year had passed. She was paying rent for nine months — she was given a three month reprieve — while not making any money. With tripled shipping costs, supply shortages, and rising wage expenses, it proved impossible to keep the lights on.

After nearly 10 years, she closed Fresh Thymes Eatery on December 16, 2022 and the newly-opened Bodega closed in January 2023. While there were many factors at play, Ruch blamed Boulder government officials for not being able to get her permits, inspections, and approvals done in a timely manner. “This caused a highly respected, decade-old business that was doing good for the community to close because they couldn’t get their act together.”

Closing after closing

Fresh Thymes Eatery was just one of many restaurants over the past years to shut its doors. Staples like Mateo (2024) — which was one of Boulder’s oldest restaurants — Murphy’s North (2021), Minor’s Tavern (2021), The Local Boulder (2024), and 1914 House (2024) all either closed or will be closing. Many cite similar reasons to Ruch — labor costs, rising rents, inflation, energy costs, and the lengthy permit process.

Shine Restaurant & Potions Bar, owned by three triplet sisters, Jill, Jessica, and Jennifer Emich also closed in 2021 after opening in 2018 — prior to that they had several other restaurants and gathering places in Boulder for 23 years. Similar to Fresh Thymes Eatery, Shine’s menu was entirely gluten-free, and almost entirely organic, and community oriented. “We worked with local farms for our ingredients; had art on the wall from local artists; and we had live music, poetry, and networking events. It was a place for locals to gather, share their gifts, and shine from within. That’s where we got the name,” said co-owner Jill Emich. In 2020 everything came to a grinding halt. Like many restaurants Shine pivoted to takeout. “It felt like we were missing the community aspect of Shine.” Both she and Ruch emphasized that they respected Covid concerns but the constant rule changes surrounding reopening put an incredibly difficult strain on staff.

Emich found if they wanted to stay afloat, they would need to compromise standards. “We served really healthy food made with high-quality organic ingredients. That costs money.  I felt like I was going to have to start making sacrifices for sub-par ingredients and I wasn’t going to do it.” Couple that with the rising cost of everything else, when they did decide to close it was “Honestly a blessing,” said Emich. The sisters have since pivoted to Shine Living Community, which offers classes in yoga, dance, breathwork, and nutrition. “It’s the same vision with a whole new format that reaches far beyond the four walls of the restaurant,” says Emich.

Looking Forward

“The consequences go far beyond the crime of not being able to afford to stay in business because of Boulder County errors,” said Ruch. “I have had so many personal ramifications because you don’t just close a restaurant like that.”

Many of us have put Covid in the rearview, but the restaurant industry hasn’t. Going out to eat is expensive. And it’s likely going to stay that way. “I don’t think consumers understand what it takes to put that plate of food on the table,” Emich said. “Especially in the post-pandemic world that we live in where costs have gone up. We need to form a deeper understanding and perhaps pivot to making going out to eat a special occasion.”

Like in any community, small businesses are a vital component of Boulder’s makeup. It’s likely safe to say Boulder County residents don’t want to walk down the sidewalk and just see chain after chain. “I hope people continue to support local,” said Emich. “I always tell people when you spend your money you’re voting with your dollars of what you want to see more of in our world.”

The post Restaurants Across Boulder County Permanently Close | In the Cups appeared first on Yellow Scene Magazine.

On the Tuesday night before Thanksgiving I settled into the chef’s kitchen view seat at OAK at Fourteenth. I expected an out-of-the-way seat on a slow night, but that’s not what happened. Initial quiet slowly evolved into a procession of diners coming through the doorway and a steady drum of order tickets printing in the kitchen.

As things got busier, I noticed Executive Chef Yong “Peter” Ho standing at a counter adjacent to the restaurant’s ovens. He held a pair of chopsticks in his left hand when he sometimes rearranged food in a plate or bowl. Every few minutes he would exchange the chopsticks for a knife. Then he would finish with a plate that would be taken away to the dining room. As an observer, I felt the calm and focus from where I sat.

“My role is to support the team, the cooks, the sous chef. Provide the tools they need,” said Ho when I asked about his approach to running a kitchen. “I need to give them the right direction and make an environment where they’re comfortable.”

Chef Ho had years to hone this approach. Born in South Korea, he began cooking during his time in the army while stationed in Germany. After attending a California culinary school, he went on to work at some of the country’s most acclaimed fine dining restaurants including Michelin-starred Aldea, the Clocktower, and Aureole.

“I liked to travel, and I moved around a lot, heading to Chicago after graduate school, then to New York,” he said. Ultimately, the outdoors called and brought him to Colorado where he worked as executive chef under James Beard award winner Jennifer Jazinski at Rioja.

Just about a year ago, Ho took over the kitchen at OAK at Fourteenth, adding his creativity to the much-loved modern menu that, in September, earned a recommended designation from the Michelin Guide. He’s been busy, creatively freshening the restaurant’s core appeal by adding selected Asian elements to bring surprise and depth to patrons’ tables.

He applies his approach and passion for sourcing locally, even in winter. “We try to get all our produce from the area. I try to get to know what kinds of products are available and then create my menu,” he explained, adding that he’s found there’s even a good amount of ingredients available in winter such as farmers’ stocks of storable items, like squash, that keep through cold weather.

I enjoyed items that showcased this approach. I tried the OAK roasted potato gnocchi with nori goat cheese, served with butternut squash that picked up a wood-fired smokiness from the preparation. The highlight of it was the cheese, with salt notes and creaminess that played against the richness of squash and potato. Then, Ho asked me to try the restaurant’s duck breast, which was perfectly cooked and went well with coconut, lentils, curry, and red cabbage.The mix of flavors was intriguing, surprising to me, and completely satisfying.

I sipped OAK’s zero-proof cocktail, Nao de Chai, with both plates. Made with non-alcoholic mezcal, chai, agave, lime, and orange, the drink was rich and autumnal. It paired better with the gnocchi than the duck, but it was a fun, cool-weather complement to both dishes. I would have it again, though I would be curious about whether the heat from alcoholic mezcal would make it richer.

Ho explained his approach to me after I’d tasted. “I think about the seasonality of what I cook but also about infusions. It’s a small kitchen, and we have a lot of people coming in at the same time. Sometimes it’s even more like a neighborhood restaurant, not just a special occasion stop. I try to cook a lot of different menu items, so they can come back a lot of times, see their friends.”

That neighborhood feel is the best way to describe the sense I got from the restaurant when I left after my meal. It was 8:15, and the dining room was still being filled with patrons, settling into their chairs, talking over cocktails, and connecting with friends. They were lingering, talking, and enjoying a meal. Ho was plating and expediting, not seeming to miss a moment.

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