Snarfburgers’ debut in the old Daddy Bruce’s Bar-B-Que location
What I most liked most about Daddy Bruce’s Bar-B-Que, the funky, immutable BBQ shack at 20th and Arapahoe in Boulder, was owner Bruce “Daddy Bruce” Randolph’s generosity. His little barbecue shack was a hangout for ths area’s small population of elderly African-Americans who passed the time of day there. Because Daddy Bruce donated Thanksgiving baskets to the less fortunate for decades, Denver named a large street in his honor
After his death, his son, Bruce Randolph, Jr., continued kept the joint open and continued the tradition of giving. Daddy Bruce, Jr. finally sold the landmark barbecue shack in 2012. Both Daddies Bruce were well on in years as they kept the place going, and by the time the Daddy Bruce era ended, the place was in sad shape. In truth, much as I admired Daddy Bruce’s humanitarian spirit. I never cared for his vinegary Carolina-style sauce or the squooshy white bread that traditionally comes with it.
Jim Seidel, impresario of the Snarf’s empire.
Jim Seidel, who created the subshops, took on the daunting stem-to-stern renovation task to make way for Snarfburger, a simple and clean new burger place. The little corner eatery had always been simple, but in its waning years, “clean” was not an adjective that came to mind. At this offshoot of the popular Snarf’s Sub Shops ,the menu is small and directed at the students who comprise a large part of their base. From Snarfburgers, Naropa University is just to the east, Boulder High School to the west and the enormous University ot Colorado campus is up on the hill to the south/southwest.
Order here and listen for your namke to be called..Chairs are pulled up to couters under the windows and along the walls to provide limited seating. I did hear Seidel say “picnic table,” so maybe outdoor eating will be an option too.
The sub shop formula is in effect here too: order at the counter, listen for your name to be called and either eat in (space is limited) and stools are or take out. The signature items are burgers — single or double, served on big, squishy buns. These are so far, on untoasted buns. but since the sub shops toast the bread items, this could change. Customers who don’t opt out of certain condiments automaitcally get shredded lettuce. tomato, onion, pickle slices, mustard mayo — and maybe something else I’ve forgotten. The burgers are presented in a brown paper bag. From the fryer, either potatoes or onion rings. Other items are hot dogs and grilled bologna sandwiches (aimed that the student market again). Shakes, soft ice cream and sodas from a self-serve dispenser, and that’s it. I didn’t take a picture of the brown paper bag or the burger. You can imagine what they look like.
This is the first Snarfburger, but I expect there will be more locations down the road. Colorado alone has 15 Snarf Sub Shops, and there are a few in Chicago and St. Louis too.
My friend Anne-Marie Leon, formerly from Boulder and now living in Seattle, was back in town. We met when our now-grown sons were attending Mapleton Elementary School, and she has stayed in touch with a number of Boulderites, including our kids’ first- and second-grade teachers. She arranged to meet them (and I joined in) for a nostalgic happy hour at 
Just a handful of Boulder eateries participated in Dining Out for Life
I know it’s not winter. It’s the second half of April, but the last few days have felt and looked like winter – freezing nights, cool days and nearly 72 hours of snowfall. Perfect! Last evening brought large, feather light flakes with no wind and temperatures in the 20s. The Trattoria on Pearl’s snow day special with 20 percent all menu items (except happy hour) enticed my husband and me to stroll down to the east end of Pearl Steet.
There are years when the first farmers’ market weekend is a snowy one, and so it seems that the Front Range’s food truck season will also be. Longmont’s 
The latest utility van turned into a Colorado food truck is the
Unlike many Boulderites, I don’t care for Pasta Jay’s food. There. I admitted it. I’m not impressed with their “world-famous sauce.” I don’t like the fact that they serve variously shaped pasta, gnocchi, eggplant parmigiano, manicotti and more in little individual baking dishes bathed in a sea of that sauce topped with cheese and baked till it bubbles and steams. The pizza isn’t too great either. I cannot for the life of me understand why there is often such a long line at the door. So why did I eat there on Wednesday?
