Backcountry Pizza in the Boulder Lowlands

Pizzeria from Nederland brings high-country pies & more down to Boulder

Boulder has become such a center of artisanal pizza that I was astonished when Nederland’s Backcountry Pizza announced it would open in Boulder — in the large space vacated when Dolan’s closed. Could they possibly make it against Pizzeria da Lupo, Pizzeria Basta and Pizzeria Locale, like Backcountry east of the Pearl Street Mall and either on Pearl or Arapahoe. I needn’t have been concerned. If a recent visit visit is any indication, they are doing just fine, thank you.  Maybe it’s the pizza, which lays no claim to Neapolitan purity. Maybe it’s the other stuff on the menu — some Italian dishes, others not. Maybe it’s the family-friendliness (there’s a game room now). Maybe it’s the 50 beers on tap, because the restaurant’s whole name is Backcountry Pizza & Tap House.

The dining room doesn’t look much different from the Dolan days with cozy booths hugging the walls and mid-room tables just out there, a coffered ceiling and tile floor, and I didn’t go into the bar — though I’m sure there a more beer taps than before, a lot more. Twenty-somethings and families with young kids seemed to comprise the majority of the guests. Older kids were in the game room.

The dining room layout still looks a lot like Dolan's. The customers, however, are much younger than the old Dolan's dinner crowd.
Simple pizza -- half with meat, half meatless -- with the crust's rim braided.


Standard, serviceable salad with dressing on the side.

Price check: At dinner, appetizers, $3-$8; soup and salad, also $3-$8; burges, $8-$9; sanwiches, 6-imch for $7 and 12-inch for $12, including pickle and choice of chips, french fries, pasta salad, potato salad, and small house salad or cup of soup; regular pizza, $9 for a small to $19 for $19 for an extra-large, plus additional toppings; specialty pizzas, $15-$25 for those sizes;

Backcountry Pizza & Taphouse on Urbanspoon

2 thoughts on “Backcountry Pizza in the Boulder Lowlands”

  1. Curious if you liked the pizza. We went a couple of weeks ago and found it to be pretty unimpressive; the crust was doughy and kind of mealy, the toppings didn’t have much flavor and there was waaaaaay too much cheese (and I generally like my cheese on the heavy side!). I agree you can’t compare this to Locale et al, but even compared to, say, Jalinos or Abos, this seemed like a big step down. Too bad, as I like the concept (especially being in their target demographic of family-with-young-kids). And I keep hoping against hope that someone will open a legitimate New Haven style apizza place around here…

    1. It was OK. I like it, but I didn’t love it. Then again, my pizza tastes DO run more to Pizzeria Locale, P. da Lupo, P. Basta & Proto’s — what my husband calls “yuppie pizza.” When I eat a pie more in keeping with American tastes, I prefer a real New York/New England pizza — thin and foldable crust, tasty sauce, choice of toppings, willingness to do a half-and-half pizza AND the need for one or two napkins per slice to deal with the oil that runs down my hand all the way to my wrist. I’m from Connectictut (Phil Baker’s in Norwalk and Jose Pepe’s in New Haven), went to collegre in Boston (Pizzeria Regina when there was only one in the North End) and the New York area (innumberable joints).

Comments are closed.