Tag Archives: The Med

The Med at Mid-Day

Popular Boulder eatery offers snowy-day warmth

P1050656My husband and I don’t like to be indoors all day — even when it’s cold, even when it’s snowing. With the tree de-ornamented and post-holiday tranquility setting in, we went for a short weekend afternoon walk downtown to The Med — officially, the Mediterranean, but no one calls it that, not even the sign over the entrance. Snow was falling lightly and temperatures barely broke into the double digits, but without wind, it was pleasant.

From our window table, we watched the light traffic and occasional pedestrians, and one fellow carrying his cross-country skis into the alley heading to or from someplace to ski. Such is Boulder.
From our window table, we watched the light traffic and occasional pedestrians, including one fellow carrying his cross-country skis into the alley heading to or from someplace to ski. Such is Boulder.

A window table in the side dining room and a multi-item menu were perfect. Next to us was a long table of a dozen women celebrating a birthday. A few families with young children were scattered about. Singles and couples occupied some more tables and some seats at the bar. A beer for him, and glass of wine for me, and then we ate.

The Med's bakery turns out wonderful chewy breads that are cut into robust slices and served with olive oil for dipping.
The Med’s bakery turns out wonderful chewy breads that are cut into robust slices and served with olive oil for dipping.
The Sampler plate is loaded with three kinds of hummus,Romanine lettuce, tomatoes, olives, babganouj, cucumber slices, onions and more, topped with robust house-made pita chips.
The Sampler plate is loaded with three kinds of hummus, Romanine lettuce, tomatoes, olives, babganouj, cucumber slices, onions, peppers and more, topped with robust house-made pita chips.
A small plate of pastille consisted of a phyllo-wrapped triangle filled with chicken and a fresh fig cut in half. A paper doily underneath and a sprinkle of powdered sugar on top complete the presentation.
A small plate of pastille consisted of a phyllo-wrapped triangle filled with chicken and a fresh fig cut in half. A paper doily underneath and a sprinkle of powdered sugar on top complete the presentation.

 

Terrific pizza crust topped with thin, pale Prosciutto, creamy burrata, roasted garlic puree, lemon zest and a twist of cracked black pepper.
Terrific pizza crust topped with thin, pale Prosciutto, creamy burrata, roasted garlic puree, lemon zest and a twist of cracked black pepper.

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Valen-Tapas at The Med

“Tomatoes con Miele” says the menu. What arrives are sliced ripe tomatoes, big chunks of Avlanche Ranch goat cheese, toasted pine nuts, fresh mint, sherry vinegar and honey.

Evening flamenco show demands Spanish food

010With Valentine’s Day (evening) tickets to Paco Peña’s “Flamenco Vivo!” as part of the CU Artists Series, Spanish tapas seemed like the prefect prelude. My husband and I headed for Boulder’s Mediterranean Restaurant, which everyone calls “The Med,” for happy hour tapas — well priced menu, atmospheric enough for February 14 and early enough so that we had no problem making the 7:30 p.m. curtain. First, some Spanish bubbly called Cava, and then a few delicious small plates from the extensive and well priced happy hour menu.

A basket holding four thick slabs of rust bread -- two dark, two white -- along with olive oil for dipping.
A basket holding four thick slabs of rustic bread — two dark, two white — along with olive oil for dipping.
Prosciutto and melon, not a particularly appealing presentation but excellent ham and amazingly ripe cantelope for mid-February.
Prosciutto and melon, not a particularly appealing presentation but excellent ham and amazingly ripe cantelope for mid-February.
A small bowl of tail-on sauteed Gulf shrimp, crushed garlic, a few red pepper flakes, lemon juice, parsley and butter.
A small bowl of plump tail-on Gulf shrimp sauteed in butter with crushed garlic, a few red pepper flakes, lemon juice and parsley.
Well-grilled chicken skewer with
Well-grilled chicken skewer with “Calabrian Dijon” and a wedge of pita.

Price check: At happy hour, small-plate tapas, hot are $2.95-$4.50, plus individual margherita pizza, $5, and cold are $2.50-$5.50.

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