This is one of my favourite places to eat in Boulder. Wonderful wood oven roasted pizzas with very tasty crust and toppings, and other very good dishes.
Cipollini onion and root veg (puree) soup with mostarda, black garlic and olive oil; really delicious.
Wood fire grilled shishito peppers.
Duck rillettes, 3 Little Pigs Mustard, pickled garlic and Fat crackers.
Wood oven roasted pizza with sausage, rapini, garlic, fennel pollen, mozzarella and chillies.
Pizza with San Marzano tomato sauce, sprinkled oregano and mozzarella cheese.
Slow braised pork cheeks, semolina gnocchi, smoked hazelnut ailade and creme fraiche; another hit.
Weiser Farm potato and goats milk ricotta donuts; amazing!
Frasca has been heralded as one of the more promising restos in the south west. I was not disappointed. It is certainly a destination in the Colorado culinary desert!
Laughing bird shrimp tempura with tartar sauce. The tempura batter was a bit heavy and lacked expected delicacy.
A salad of treviso, escarole and mini lettuces dressed with myer lemon bagna cauda sauce.
Confit calamari with cannelli beans, breadcrumbs and black kale. A delicious dish.
Crisp pork belly with king trumpet mushrooms, tardiva, balsamic vinegar and olive oil.
Papardelle, perfectly cooked, with red wine and beef ragu, topped with a touch of grated parmesan cheese.
Raviolo filled with house made ricotta and an egg yolk, accompanied by black truffles and spring fava beans. A very harmonious and pleasing dish. The egg yolk was dark orange, rich and flavourful.
Delicate gnocchi with chanterelles and cream sauce.
Torta cioccolata, dark chocolate with coconut butter cream and chocolate gellato. Quite a wonderful, satisfying finish to the meal.
Oak on 14th
Oak on 14th is an important restaurant in this region, characterized by it's well composed dishes, the range of menu items and the highly satisfying manner of cooking many of these well crafted dishes in a wood burning oven.
Wood roasted red pepper and fennel soup, goat cheese panna cotta and fennel crumbs.
Manilla clams, house made chorizo, harissa and crispy potatoes.
Oak grilled hamachi collar, crispy garlic slices, soy and yuzu sauce. Another big hit.
Wood oven roasted bone marrow with anchovy chimichurri and herb/arugula salad, sided with toasts.
Grilled eggplant topped with fetta cheese, mint, mint and romesco sauce. This was delicious and the walnut puree based sauce was the perfect compliment.
Braised Berkshire pork cheeks, sweet English peas and roasted pepper jam.
Wood oven roasted brussel sprouts and garlic chips.
Blood orange and ricotta cheesecake with toasted pistachios, lavender stewed strawberries and strawberry sorbet. A very refreshing and satisfying dessert.
A hearty breakfast can be had at Lucilles. But, no standouts.
Buttermilk biscuits accompanied by gravy with tasty bits of smoked ham, cayenne pepper, onion and cream.
Eggs Eisenhower, 2 sunny side up eggs, hash browns, spicy sausage patty, andouille and collard greens, all accompanied by a very tasty house made ketchup.
The andouille sausage.
The collard greens, redolent with bits of smoked ham.
House made peppered vinegar accompanied the collards.
A very good, highly satisfying red miso/dark miso/shiitake dashi broth with chunks of sweet potato, eggplant, zucchini, broccoli, carrots, onion and dill.
Smoked bbq brisket on a sesame bun, Sink hickory sauce on the side. Creole spiced french fries. A good, very moist brisket sandwich; tasty fries.
Teton waters ranch 100% pasture raised grass fed beef, cooked medium rare as ordered, topped with sliced avocado, onion and tomato. A good burger.