Category Archives: Restaurant & multiple restaurants

Fried Chicken, Anyone?

Just one Colorado eatery on new national list.

DailyMeal-logoI’m actually not a fan of fried chicken. I was put off by an early taste of KFC krap (when the chain was called by its full name, Kentucky Fried Chicken). Now when confronted with fried chicken elsewhere, I usually remove the often-greasy batter and skin to get to the meat, thereby missing the whole point of fried chicken. The Colorado fried chicken I’ve liked the best has been the skillet-fried version, served family-style at The Slogar in Crested Butte.

The Daily Meal selected “America’s 75 Best Fried Chicken Spots,” and the site found just one in Colorado that it found worthy. The fried chicken caboose at #75 is Jus Cookin’s in Lakewood. I’d never heard of it, but when look at its website, it turns out that it opened in 1988, the same year I moved to Colorado.

“Fried chicken in Colorado? Don’t let the unlikely location of this family-owned eatery fool you into thinking it doesn’t have the drumsticks to wow your palate. Jus Cookin’s has been serving some of the nation’s best fried chicken from its unassuming “little yellow farmhouse” since 1988. The restaurant’s humble yet hearty meals have drawn the likes of Katie Couric and former Rockies pitcher Aaron Cook in for dinner.”

Mexican Dinner Buffet & Fresh Tortillas

Calvillo’s in Alamosa popular with locals and convenient for visitors.

CalvillosSignI understand that there’s one white-tablecloth Italian restaurant in Alamosa. Just about everyplace else appears to be either a fast food chain or Mexican. A group of 10 of us met for Saturday dinner at this large edge-of-downtown eatery.  A couple played and sang Mexican melodies, servers bustled about and people ate and chatted and laughed. It was a merry scene, and it all but ended by 8:30 on a Saturday. This is ironic, because the southern part of the enormous San Luis Valley is the most Spanish/Mexican part of Colorado. But it is also a rural and agricultural area, and farmers and farm workers keep early hours.

This couple with the guitars and good voices is stationed near the bar and plays Mexican songs -- at least on Saturday evenings.
This couple with the guitars and good voices is stationed near the bar and plays Mexican songs — at least on Saturday evenings.
A rainbow of margarita flavors is available.
A rainbow of margarita flavors is available.
The menu is large, but I opted for the grande buffet with its constantly restocked hot and cold items -- and its small complement of desserts.
The menu is large, but I opted for the grande buffet with its constantly restocked hot and cold items — and its small complement of desserts. Shown here, a portion f the cold table.
Tortillas are hand-made at Calvillo's, and here's the maker.
Tortillas are hand-made at Calvillo’s, and here’s the maker.

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Lunching at The Other Side

National Park Village restaurant — at last.

TheOtherSide-logoI can’t tell you how often we have been to rambling National Park Village to or from Rocky Mountain National Park — but it’s been a lot. We’ve stopped at the gas station, at the little grocery store, to use the restrooms and, recently, at the gift shop so that an international visitor could buy a refrigerator magnet. But not until today have we been to The Other Side Restaurant, when the usual post-hike hunger got to us.

Tucked in behind the main complex, the restaurant is visible from the road. The dining room overlooks a little lake with lots of bird-life, so we were happy to be seated at a window table. The walls of the high-ceilinged dining room feature nature scenics.

Metal chairs, each with an animal (elk, moose, bear) or conifer on the back and well padded seats are attractive and comfortable, and the wall art features nature scenes.
Metal chairs, each with an animal (elk, moose, bear) or conifer on the back and well padded seats are attractive and comfortable, and the wall art features nature scenes.
French dip with mixed ranch-style beans. Other options with sandwiches are Cole slaw, potato salad, fries or sweet potato fries.
French dip with mixed ranch-style beans. Other options with sandwiches are Cole slaw, potato salad, fries or sweet potato fries.
From the appetizer menu, fried green tomatoes. Four slices arrived hot and crisp, each with a toothpick topped with a  mozzarella  ball and sprinkled with chopped basil and  ribboned with a balsamic vinegar reduction.
From the appetizer menu, fried green tomatoes. Four slices arrived hot and crisp, each with a toothpick topped with a mozzarella ball and sprinkled with chopped basil and ribboned with a balsamic vinegar reduction.
The view out the window was past a board sidewalk, unplanted planters and a fence to a little pond.
The view out the window was past a board sidewalk, unplanted planters and a fence to a little pond.

Price check: At lunch, appetizers, $6.79-$8.99; salads, $8.79-$11.29; burgers, $7.29-$9.29 (incl. beans or potatoes);  sandwiches, $5.29-$10.79; “Comfort Food,” $8.49-$11.29; steaks, $19-$29.50 (incl beans or potatoes).

Click to add a blog post for Other Side Restaurant on Zomato

Chef Shuffle in Aspen

Moscatello heads west & Zubrod comes down the street.

Bryan Moscatello
Bryan Moscatello

On the eve of the 2015 Food & Wine Classic at Aspen, Bryan Moscatello departed Element 47, the spectacular signature restaurant in e Nell Hotel where he had been since late 2013. He took his knives and left for Napa to head the kitchen at The Lakehouse, currently open only to overnight guests at the Calistoga Ranch,  an ultra-posh resort.  When he was with the long-shuttered Adega, Moscatello was named one of Food & Wine’s Best New Chefs in 2003.

MatthewZubrodDuring his career, Matthew Zubrod has been with several Ritz-Carltons (including Aspen Highlands, Boston and Naples Florida) as well as Monette’s at the Hotel Mauna Kea in Hawaii and San Diego’s fabled Hotel del Coronado and most recently BB’s Kitchen, a few blocks from The Nell. He is now there, putting his stamp on Element 47.

 

Keystone’s Ski Tip Welcomes New Chef

CMC/Keystone alum returns to Ski Tip Lodge.

KeystoneResort-logoJordan Alley, a 2009 graduate of Colorado Mountain College and former Ski Tip Lodge sous-chef, returns as executive chef with 10 years of culinary experience.  He spent five years in CMC’s noteworthy apprenticeship program with Keystone Resort. Before his return to Keystone, he was sous-chef at Z-Cuisine in Denver, chef de partie of Fruition Restaurant in Denver and chef de partie at Bouchon in Las Vegas.

Jordan Alley, new executive chef at Keystone's Ski Tip Lodge.
Jordan Alley, new executive chef at Keystone’s Ski Tip Lodge.

Alley is hitting the ground running, kicking off his tenure at the Ski Tip on Sunday, June 14 at 6 p.m. with a six-course showcase dinner, including a meet-and-greet to begin the evening. Featuring a seasonal heirloom tomato salad with locally sourced goat cheese, house-made ricotta-filled gnocchi and a braised and glazed veal cheek entrée, the introductory dinner is $115 and requires reservations (call 970-496-4386 or through opentable.com).The showcase is the first of several culinary events that at the Ski Tip Lodge this summer. Others include Summer Après every day from 3 to 5 p.m., Sunshine and Wine tastings (July 12, August 2 and 30 and September 13) and Wine Dinners (July 20, August 21 and September 18).

Kathmandu Opens Location in Boulder

Nederland restaurant comes down the hill.

002First Backcountry Pizza,  which started in Nederland, opened a second spot in Boulder. Now Kathmandu has done the same. It took over the space of the shuttered Golden Lotus, changed little except for the addition of a buffet station so typical of restaurants serving the foods of India and neighboring countries. The buffet was all that was offered the first few days it was open, but come Monday, the buffet will be served at lunch with full from-the-menu service at dinner. At this Nepalese restaurant, I expected to see more  acknowledgment of the devastating earthquake that its namessake city suffered, but there was virtually none.

A bit of the buffet.
A bit of the buffet.
My plate.
My plate.

Kathmandu is at 1964 28th Street (the old Golden Lotus location), Boulder. I have no phone number.

Organic, Seasonal, Local & Tasty Sandwiches in Boulder

The new Organic Sandwich Company lives up to its name.

008I’ve ordered from the Organic Sandwich Company’s stand at the Boulder County Farmers’ Market, but until this evening, I’d never eaten in the store that opened in the challenging month of January. The invitation-only tasting of many of the sandwiches provided a sequential comparison of flavor combos.

Trays of small sandwich samples were passed around.
Trays of small sandwich samples were passed around, allowing each guest to select what s/he wished to try.
Owner Marcy Miller demonstrated how to make bacon jam. The Organic Sandwich Company currently is using it with sliced turkey.
Owner Marcy Miller demonstrated how to make bacon jam. The Organic Sandwich Company currently is using it with sliced turkey.

There were caprese sandwiches — delicious, but hardly exotic. There were Beetniks, a cleverly named and unusual combo of roasted beets, almond feta and pea shoots. Then there’s the glory of any sandwich made with the house-made bacon jam, the preparation of which owner Marcy Miller demonstrated. What better way to cap an intro to a sandwich joint than with a dessert of gelato sandwiches?

Gelato between cookies makes for a terrific dessert sandwich.
Gelato between cookies makes for a terrific dessert sandwich.

Right now, Turkey and Bacon Jam, Turkey and Brie and Spicy Veggie are the top sellers on the menu that changes according to what’s fresh at the market This is Boulder, so of course, there are gluten-free, vegetarian, paleo and dairy-free options, as well as offerings for easy-to-please omnivores.  But mercifully, nothing is taste-free at the Organic Sandwich Company. And because Marcy herself is the mother of two young children, there are kid-friendly items too.

The Organic Sandwich Company is on the southwest corner of 16th and Pearl, Boulder. Phone: 720-639-3986.