Category Archives: Restaurant & multiple restaurants

Down-Home Cooking at Chino Airport

Low prices & huge portions in SoCal.

P1060720My husband and I spent several hours at the Planes of Fame museum, whose collection largely consists of World War II era aircraft. (My post and some pix are at The museum is on the north side of Chino Airport, in the transition zone between agricultural and suburban southern California.

Locals of a certain age appear to be regulars, filling long tables, small tables and the counter in connected dining rooms at Flo's.
Locals of a certain age appear to be regulars, filling long tables, small tables and the counter in connected dining rooms at Flo’s.

Right down the street is Flo’s Airport Café, a throwback eatery specializing in enormous portions of traditional American fare — with a few stir-fries and salads thrown in to communicate modern-ness. We ate there to continue the back-in-the-day theme.

Continue reading Down-Home Cooking at Chino Airport

Keystone Ranch Now a Steakhouse

Two resort restaurants’ focus has shifted.

KeystoneRanch-logoKeystone was one of the first ski resorts in the Rockies to emphasize very good food.  Keystone Ranch is an original 1930s  homestead turned AAA Four-Diamond rated restaurant and Wine Spectator Award and DiRoNa winner. It is introducing a new menu when it opens for the ski season on Friday, November 20. In place of the earlier fine-dining approach, the Ranch now is presenting a Colorado steakhouse experience. 

The Ranch décor — over-sized log cabin, river-rock fireplace, elk antler chandelier and such — really lends itself to the steakhouse format. Chef Steven Vlass and his culinary team are utilizing the finest meats, a variety of game, locally sourced products and sustainable practices. Menu items include Imperial Ranch Waygu New York strip, Rosen Farms lamb chops, garden herb-rubbed Red Bird chicken breast, pumpkin and quinoa croquettes and the Ranch’s signature soufflé dessert.  

Previously, The Bighorn Bistro & Bar in the Keystone Lodge, which previously was a steakhouse, now offers fine dining in a relaxed atmosphere. Its focus is on seasonally inspired from-scratch appetizers and entrees, locally sourced when possible. 

For reservations at either, call 970-496-4386.

First Bite at Bacco

Boulder’s restaurant week in high gear.

015The 10th annual First Bite Boulder again presents foodies with the delicious dilemma:  which of 40 or so area restaurants to visit for a prix-fixe dinner. Five of us gathered yesterday evening at Bacco Trattoria & Mozzarella Bar in North Boulder. Wine? Of course. The menu? With a choice of two of four first courses, two of five main courses and two desserts, we just selected two of each course among the five of us. I like Bacco’s food a lot. My one wish is that it were less noisy.

Thick slices of crusty bread with herbed olive oil attractively comes on a wire basket.
Thick slices of crusty bread with herbed olive oil attractively comes on a wire basket.
A generous orb of burrata on a bed of arugula with sliced tomatoes and cucumbers is a generously portioned appetizer.
A generous orb of buratta drizzled with Balsamic reduction and served on a bed of greens with sliced tomatoes, braised zucchini and a wedge of braised eggplant is a generously portioned appetizer.


Continue reading First Bite at Bacco

Predictably Mediocre Chinese Food

Low expectations met at May-Wah.

015I generally try not to eat anyplace predictably uninteresting, but today was an exception. As we were driving south of Broadway in Boulder to go for a sunny-day hike, I suddenly got hankering for spicy Chinese food. The power of suggestion was great, and my husband bought into it.

But we had miles to hike before we ate. On the way back, we were ravenous, so we pulled into the Base-Mar shopping center, where May-Wah has been located ever since it came into my consciousness. It is located in a strip mall, so I had few expectations of interesting fare and have always avoided it. My expectations were met. When we arrived, a single woman at one table was finishing her meal, and one fellow was waiting for his take-out order. One table was left to be cleared. It still took quite some time to have our order taken and then for our food to be brought out

No longer simply May-Wah Chinese, it has added Thai and Vietnamese to its claims, and a paper sign in the window also promises pho.
No longer simply May-Wah Chinese, it has added Thai and Vietnamese to its claims, and a paper sign in the window also promises pho.

Continue reading Predictably Mediocre Chinese Food

Sockeye Salmon Specials in 2 Area Restaurants

Kelly Whitaker’s Basta and Cart-Driver celebrate Sockeye Week.

BristolBayFishermanChefs Collaborative, a group of influential chefs dedicated to promoting sustainable, natural food sources. The group has declared this to be  Sockeye Restaurant Week through November 15. Restaurants and other businesses across the country are featuring wild sockeye salmon from Bristol Bay, Alaska, on their menus. No, sockeye isn’t fresh in November, but it was flash-frozen and is just about as good.

Bristol Bay is the world’s largest sockeye fishery. Today, it is celebrated by no less that President Barack Obama, a supporter of Bristol Bay’s pristine nature, who took action to protect the ecosystem and the fishing community. His actions assure that it will remain a sustainable and productive fishery. Until then, there was a long and ugly threat from the proposed development of the Pebble Mine, a porphyry, copper, gold, and molybdenum operation that would have put Bristol Bay and its population of all five types of salmon at risk if the mine were developed and its waste containment were to fail. Think of the Gold King mine mess near Silverton last August and the far worse situation in Brazil right now, where two burst mining dams have already cost 28 lives, safe drinking water and numerous small villages. Imagine that crap spilling into Bristol Bay. Fortunately, the mine project didn’t come to pass, and now, let’s think about delicious salmon again.

Chefs Collaborative member Kelly Whitaker is hosting two sockeye specials at Cart-Driver (Denver) and Basta (Boulder). Cart-Driver is replacing its popular tuna mousse with sockeye mousse, and Basta is they are extending Sockeye Restaurant Week into First Bite Boulder with a sockeye special.

Palettes’ Wyeth-Inspired Menu

Museum restaurant pairs menu with Wyeth exhibition.

Palettes-logoWyeth: Andrew and Jamie in the Studio” is a ground-breaking exhibition at the Denver Art Museum from today through February 7.  Executive chef Austin Cueto of Palettes, the contemporary restaurant on the first floor of the museum’s North Building, has crafted a three-course prix fixe menu inspired by specific works in the show.

The Wyeths lived and worked in Chadds Ford, Pennsylvania, in the lovely Brandywine Country, and on the Maine Coast. Some of the dishes (notably lobster and pumpkin bisque, and cod) instantly bring Maine to mind. Too bad that fiddleheads are not in season now.


First Bite Boulder at 10 Years

Nine-day restaurant “week” features 40+ eateries.

FirstBiteBoulder2010-logoThe 40 or so restaurants participating in the 10th annual First Bite Boulder (November 13 to 21) now have their menus online, so if you haven’t yet done so, it’s time to nail down reservations. During this popular nine-day “week,” three-course dinners are $29 plus taxes and gratuities, with a handful offering an $18 menu.

Most restaurants in Boulder and nearby communities offer several choices for each of the courses. Also, by signing up for The Dish@ Dining Out with hot tips about Boulder dining, you’ll be entered into a drawing for dinner for two, offered through November 14. As we have for the past decade, we have our reservations. Wouldn’t miss it.