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WB2 Colorado Daily Welcome Back Wednesday, August 26, 2009

FOOD & DRINK INDEX

Dorm cooking:.......... 3

Healthy eating:........ 6

Cheap eats:............ 10

Vegetarians:........... 12

Sandwiches: ........... 14

Burritos:................. 17

Sushi: .................... 20

Ethnic food:............ 24

Pizza: ..................... 28

Fine dining:............ 30

Dessert: ................. 33

Coffee: ................... 36

Smoothies:............. 40

Adult beverages: .... 44

Non-alcoholic drinks:............................... 46

Dining reviews:....... 48

Drink specials: ..... 59

DORM GOURMETQuality cooking

University of Colorado students Martina Macon, left, and Megan Jones meet for the first time. CU’s dorm rooms don’t have kitchens, but thatdoesn’t mean you can’t cook up a decent meal. File photo Sammy Dallal

The mini-fridge gourmandWith a littlecreativity, you canmake entire mealsin your room

By Dylan Otto KriderFor the Colorado Daily

L iving in student housing witha micro or mini-fridge — abeverage cooler and

microwave combo — may seem tolimit the culinary options availableto newcomers.

And you’d be right, but it iswithin those restrictions thatcreativity thrives by giving ourinner rebels a structure to rallyagainst, lines to blur, expectationsto defy.

One needs rules to find aloophole, a paradigm to overthrow.

Yet, because meal plans offer avariety of options for any diet, fewstudents dare to experiment with

this glorified combination of hotelmini-bar and Easy-Bake Oven,relegating it to the tedium ofproducing instant late-nightmunchies and storing grab ’n ’ gospurchased to use up the unusedmeal-swipes at the end of theweek.

“I’d eat a lot of salads,” recentUniversity of Colorado grad Jayme

Mitchell said.Then there are carrot sticks and

dip, and the tried-and-true PB&J.So as CU students go about

their days, unquestioninglyconforming to society’s pre-conceived notions of what is“acceptable,” the micro-fridge sitsthere, taunting them, defying themto just try to make a gourmet mealout of it.

Well, you can.One of the hippest, snootiest

trends in fine dining among ourEast Coast elites happens to beraw food cooking. (You mayremember one such restaurantfeatured on an episode of “Sex andthe City.”)

Disciples of the diet contendthat food is healthier the closer itgets to being served straight outof the ground (after rinsing, ofcourse — but not too much!).

This is because, although heatabove 118 degrees F tends to pre-

digest our food (particularly meat)and kill bacteria, it also breaksdown enzymes that aid indigestion and leech out nutrients.

In New York’s Pure Food andWine restaurant, you’d pay $20 acourse for food you can not cookyourself with a little ingenuity.

Famed “cook” Bryan Au, authorof “RAW in Ten Minutes,” says allyou need is a knife, cutting boardand peeler to achieve culinaryelegance, but a blender greatlyexpands your capacity foruncooked meals.

“No open-coil appliances,” saysPaula Bland, CU’s director ofresidence life. “No GeorgeForeman Grills.”

Basically, anything that willburn the residence hall isforbidden. So, blenders?

“We don’t encourage a lot ofcooking,” she said, but no

SEE MINI-FRIDGE, PAGE 4

Dorm rulesThe University of Coloradoforbids students frombringing hot plates andtoaster ovens to their dormrooms — in addition tofirearms, halogen lamps,knives, water beds and petsother than “small fish andwater turtles.” For moreinformation on CU housingrules, visithousing.colorado.edu

Wednesday, August 26, 2009 Colorado Daily Welcome Back WB3

get interactive DORM GOURMET

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University of Colorado student Michael Sotkin moves out of his room.CU’s dorm rooms don’t have kitchens, but that doesn’t mean you can’tcook up a decent meal. File photo Sammy Dallal

MINI-FRIDGEMINI-FRIDGEMINI-FRIDGE from 3

restrictions on blenders, as far asshe knows.

“We ask that you not bringappliances you’d have in a kitchenbecause we don’t have a kitchen,”said John Fox, assistant directorof residence life.

Plus, you’d have to washutensils and so forth in the sinkdown the hall, which isn’t reallydesigned for food waste.

But, if you really wanted to? Forprotein shakes or something?

“Yeah, you could probably getaway with it,” he said.

Cool.Instead of pasta, you can make

zucchini noodles, and there areeven pie and cookie recipes thatprocess almonds and dates into adough that crisps in the fridge.

Because everything that getsno warmer than a summer day inPhoenix is fair game, your soupdoesn’t have to be chilledgazpacho. You’re still considereda member of the raw food club solong as 75 percent of your diet israw, so you can even indulge in

the occasional nuked delicacy.When it comes to the

microwave, why limit yourself topopcorn, when consulting daGoogle yields recipes forcasseroles, muffins, quiche and“faux-roasted” potatoes (if youhaven’t already done so, werecommend microwaving a Peepfor kicks).

Just don’t follow the cookingtimes too religiously.

According to the Web sitewww.123easyaspie.com, “peoplebecome frustrated whenattempting to cook in themicrowave because they do notrealize that most recipes formicrowave ovens are written forthe 700-watt oven (the industrystandard).”

What’s more, the microwave isactually superior to stoves andovens when it comes to cookingvegetables because it heats thewater molecules evenlythroughout, preserving more ofthe nutrients, color and crispnessthan conventional cooking.

We’ve come a long way fromthe days of grilled cheese on theironing board.


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Sarah Grant, an employee at Abbondanza Organic Seeds and Produce, places carrots on a bed ofvegetables at the Boulder Farmers’ Market — a great source of good food for the health-minded. File photoZak Wood

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F or all its progressivereputation, Boulder doesn’tfall so easily into simplistic

divisions of left vs. right.

Sure, people tend to care about

the environment, but politically,Boulder is pro-biotic, anti-oxidantand wants the glutton free — now!

OK, maybe it’s not that bad, butlord knows, it’s pretty healthconscious up here.

Something about the natural

beauty of the Rockies attractssome fairly earthy, outdoorsyindividuals, who shun the tastybenefits of our partiallyhydrogenated technology, and theUniversity of Colorado is noexception.

SEE HEALTHY, PAGE 8


EAT RIGHTHEALTHYHEALTHYHEALTHY from 6

However, CU’s student-runCommunity Health is pretty laidback about what you put downyour trap.

Ever wonder why the dietindustry rakes in $40 billion ayear?

“Because it doesn’t work,” saidRachael Ghent, 21, a studentcoordinator at the CommunityHealth Resource Center.

Oh, they might work for awhile, until you gorge yourselfand get suckered by the nextinfomercial.

“Don’t think calories. Don’tthink good vs. bad,” Ghent said.

The New England Journal ofMedicine just published researchdemonstrating what we’ve knownfor quite a while: losing weight isabout diet and exercise. Excesscalories are stored as fat. To avoid

SEE HEALTHY, PAGE 9 Sonia Farthuber, a staff member at the University of Colorado’s Wardenburg Health Center, demonstrates healthy eating at CU’s Global Jam.Remember, the more colors you eat, the better. File photo Cliff Grassmick


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HEALTHYHEALTHYHEALTHY from 8

a surplus, one needs to eat less orburn more.

Yeah, but what’s the secret, youask?

One tip has nothing to do withcarbs or South Beach — butcolor. The more colors you eat,the better, which means fruits andvegetables. If it’s rice, try brown.Potatoes? With the skin, theybecome red and yellow!

What about Skittles? There’s akaleidoscope of color!

Sure, have a handful if you’recraving them before you down aone pound bag, but there’sanother simple rule you can followfor less than half the cost of aThigh Master: avoid UPCsymbols.

You see, things in packagingtend to process all the non-caloricstuff out of it so it goes straight tothe hips. A cup of raspberries, onthe other hand, has a muchhigher fiber-to-calorie ratio yourbody leaving lots of roughage andnutrients to sort through to get tothe good stuff.

And produce comes without barcodes at the Farmers’ Market! (Orpesticides and food coloring.)

But wait, there’s more!

“Stop being so strict that youcan’t enjoy yourself and arethinking about food all the time,”said Delia Bakeman, anotherstudent coordinator who also runsthe body image practicum.

According to Bakeman, yourbody does a pretty good job oftelling us what it needs — if youlisten.

That’s not as easy as it sounds.Bakeman said men and womengenerate a lot of negative thinkingabout themselves that can lead toobsessive behaviors like noteating, or over-exercising. Insteadof looking good naked, we need tostart thinking about stayinghealthy at any size.

There are all sorts of littletricks they have to help you dothat, like waiting 20 minutes aftereating half your usual portion ofDoritos, or turning a coloredbracelet over every time you have

the “bad thoughts,” so you’reconscious of them.

Bakeman said the healthcenter’s motto is variety, balanceand moderation: “It’s all aboutrelearning how to eat in a way thatmakes you feel good aboutyourself.”

The secret to exercise is just assimple: no remotes or joysticks(including pointers).

“Do something you enjoy,”Bakeman said.

If you force yourself to run amile, you’re about as likely tostick with that as you are to gointo old age eating your saladwithout dressing.

Walk. Have sex. Go outdancing. If it’s fun and doesn’trequire vegging, do it!

How much would you pay for ahealthy lifestyle? If you stop bythe Community Health office atthe University Memorial Center,you can get all this advice andbrochures absolutely free.

University of Colorado student Will Lebandowski works out at theRecreation Center. Experts advise that when it really comes down to it,to lose weight, you’ve got to eat less and exercise more. It’s thatsimple. File photo Logan Lyles

Be healthyThe University ofColorado’s student-runCommunity Health islocated in UniversityMemorial Center Room 411.Stop by for brochures,advice and other freebies.Or call 303-492-2937 or [email protected].

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BUDGET DININGOn the cheap

Less cash,more fillingYou don’t have a lotof money, but stillneed to eat. Here’show


W e once made the mistakeof eating a slice of pizzawhile reading a book in

sight of a French waiter, anoffense apparently worth riskinghis tip for.

“You can’t taste the food,” thewaiter chastised. “You want toconcentrate, to experience thefood, enjoy the food.”

So we did, and it tasted like apretty mediocre slice of pizza. Thegenius of McDonald’s was that itrecognized that sometimes wewant the most calories in theshortest amount of time for theleast cost.

When you’re cramming for afinal or are short on cash becauseyou blew your last check fromhome on Guinness and “Halo,”what you need is something to fillthe space in your gut just longenough to make it from the timeyou call home to check in on momuntil the time the next checkarrives.

There are plenty of places thatcater to college students that offerdeals, and Domino’s sells any

leftover slices for $1 after 4 p.m. atthe University Memorial Center.

But for the most part, theeasiest way to save money on foodis not to eat out, unless you askwhere your roommates are eating,grab one of the two-for-onecoupons from the student couponbook and tag along.

There are a lot of things youcan buy at the grocery store forvirtually nothing: potatoes, rice,beans and bananas always comepretty cheap. Then, so doesbuying generic, and produce inseason.

Little Debbies may be cheap,but fill you for about as long asswallowing air.

For protein, eggs and bakedbeans fill you up pretty good forlittle cost, and you’ll get more outof a juice than the less expensive

SEE CHEAP, PAGE 11

Food Not BombsBoulder organization FoodNot Bombs nabs discardeditems (hopefully before theyreach the Dumpster) andmakes them into freereclaimed meals everyTuesday, Thursday andSaturday at 3:30 p.m. atthe Central Park bandshellat the intersection ofBroadway and CanyonBoulevard.

Looking for really cheap food? Follow the lead of area freegan Mo Cassidy, seen here checking out veggiesin a trash bin behind a Boulder grocery store. File art Mark Leffingwell

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cocktails that are mostly sugarwater better suited forhummingbird feeders.

Eating whole fruit instead ofjuice will give you even more fillerfor the price.

Before you head to the grocerystore, you might want to map outa list to prioritize, and eatsomething before you go so youdon’t end up buying things youdon’t need — or re-examine yourpurchase after you’ve filled up onfree samples.

This is crisis time, and it’s allabout sustaining yourself on theabsolute minimum before youresort to taking up the offer fordinner from the loud breatherwho sits behind you in chemistryclass.

It’s not about tasting good, butgetting enough calories and basicnutrients in you to keep theengine running.

Also, be sure to comparisonshop — a lot of those “deals” don’tactually save you anything, andadvertising 10 cans for $10 doesn’tnecessarily mean you can’t getone can for a buck.

If you live off campus, investingin a crock pot before you’re in direstraits will give you an easy way todecontaminate the morequestionable items in the fridgeinto stews. Making chili or tomatosauce in bulk and freezing it cansave you time and money as well.

Some students form collectiveswhere each person is responsiblefor a particular food group. Theguy who works at the bakery, forinstance, provides the post-datedbreads, the Whole Foods cashierthe produce, the guy with thegarden the herbs and so on.

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Assault * BiasMotivated Incidents * Harassment *Intimate Partner Violence * Serious Accidents * Crime *Death * Sexual Assault * Sexual Harassment * Stalking

To make a confidential report online go towww.colorado.edu/studentaffairs/confidentialreporting

If someone you knowhas had a bad experiencethere are ways youmay be able to help.First, take the situation seriously and don’t overreact.Offer to get information and learn about options.

Their response may be different fromwhat you’d expect, but give it room.Keep their privacy—if this brings up concerns for you, get confidential help.

Consider referring the person toVictimAssistanceor other community resources.

Meat-free

This vegetarian burger doesn’t even look half-bad. File photo Carmel Zucker

Vegetarian delightBoulder offers amultitude ofchoices for theveggie-inclined


P eople shun animalproducts for a variety ofreasons: ethical,

environmental, health.

The problem is themotivations for going vegetariancan be more varied than your

options, especially when you eatout.

That is, unless you live inBoulder where it’s easier toadmit to veganism than it is toowning a gas-powered mower.

Here, people won’t look at youfunny if you ask whethersomething contains animalproducts; your waiters are wellversed in the limitlesssubstitutions of tofu, they knowthe difference between ovo andpesco, and are always tolerant ofintolerance to lacto.

For instance, Half-Fast Subs

(1215 13th St., 303-449-0404,www.halffastsubs.com) has avariety of veggie subs, includingthe Portobello Boomer withminced, marinated mushrooms,roasted red peppers and tomatogarlic pesto.

For the hardcore, they alsohave tempeh, the soy cake thatplays the role of whole wheat totofu’s Wonder Bread.

If want a restaurant thatfocuses on the vegetable, ratherthan merely offering it as an

SEE MEAT-FREE, PAGE 13

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“option,” Boulder Greens (1135Broadway #102, 303-444-2199)sells soups, salads and breads.

Spud Bros. (2010 10th St.,303-444-1836) specializes inpotatoes — fried, half-baked andbaked — with various dips andtoppings, from jalapeños andolives to cinnamon sugar andThai peanut sauce.

You can also get sweetpotatoes and vegetarian chili forsmothering or alone. (Steamedbroccoli can be substituted forfries.)

For a snack, Rush (4593Broadway, (303) 442-7874,www.natural-rush.com) offersfruit bowls.

“It’s pure blended fruit thatcomes topped with organicgranola or topping of yourchoice,” said Andrew Pudalov,the store’s founder.

The concept took off whenthey served Açaí berries thetraditional way they do in Brazil,in a bowl topped with granolaand a little honey. Now they sella number of fruits and toppingsthat are available in the frozensection of Whole Foods and localcoffee shops.

Plus, you can get organichemp granola made with hempand flax seed, rolled oats andbrown rice flour.

“Hemp is a super nutritiousfeed,” Pudalov said. “Thepioneers lived off the hempseeds and bread.”

“Vegetarians are reallyfocused on nutrition becausethey have to be. It’s easy not toget the nutrition or protein youneed,” said Delia Bakeman, astudent coordinator at theUniversity of Colorado’sCommunity Health ResourceCenter who runs a nutritionpracticum.

Fortunately, CU’s meal plansoffer a wide variety of vegetarianoptions such as hummus, saladsand sandwiches. In herworkshops, Bakeman takesstudents to the dining halls toteach them how to stock thefridge.

The practicums are linked to

other classes, but they also havevolunteer groups that teach a lotof the same information.

“You want to stock up onsnacks you like that make youfeel good and won’t make youlose energy,” she said. “Theyshould pack carrots, snap peas,those kinds you can carry

around with you.”

Bakeman said she likesbroccoli and cauliflower dippedin ranch dressing, but admits it’snot everyone’s bag.

“It all depends on what yourtastes are,” she said.

Vegetarians can get theirprotein from beans, nuts and

tofu, but have to be more carefulabout making sure they eatenough — particularly becauseprotein is brain food.Fortunately, in Boulder,vegetarian is a not just an option,but a menu, with lots of choices.

MEAT-FREEMEAT-FREEMEAT-FREE from 12

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SANDWICHESFive Bites

BuildingBoulder’sperfect beast

University of Colorado student Mandy Jamieson munches on lunch at Half Fast Subs on the Hill. File photoCliff Grassmick Let’s face it: So

many sandwiches,so little time


T he sandwich has gotto be one of themore perfect foods.

We don’t personally care forthem, but even we can appreciatetheir strengths: All of the foodgroups are represented, they’reportable, don’t require utensils orcooking, are easy to prepare aheadof time to pick up and go, and canlast until lunchtime withoutrefrigeration.

In Venice, we quickly learnedthe secret to a good sandwich isthe bread. There, you buy yourbread in a bakery, then walk downto a butcher to slice it and put onsome prosciutto and cheese.

Just as cooks tell you never tocook with a wine you wouldn’tdrink, you should never make asandwich with bread you couldn’teat dry.

It’s the opposite of the Americanway of thinking about it, where thebread is just meant to get thefilling to your mouth withoutgetting your fingers dirty.

Here, even the cold cuts are acheap, processed sheet closer tobologna than sliced from a well-cured ham hanging in the storewindow. In Venice, a thin slice ofmeat is an accent, a topping.

That was a sandwich even wecould wrap our mouth around.

Boulder is a college town, sothere are plenty of places makinggood sandwiches (even non-students like to grab a sandwichfor a picnic in the mountains).

Good bread, good veggies, goodmeat — good eating all around.

Half Fast Subs1215 13th St., Boulderwww.halffastsubs.comHours: 10:30 a.m.-11 p.m.

Monday-Thursdays, 10:30 a.m.-midnight Friday, 11 a.m.-midnightSaturday, 11 a.m.-10 p.m. Sunday

The only thing half-assed aboutthis place is the name.

Because the owners couldn’tthink of one, they held a contest,and this was the best thingBoulder could come up with. Itmaintains some of the originalBeatles/“Yellow Submarine”décor of the previous owner, andadded some of its own gags andtrademark Groucho Markscaricatures (one of the owners is afan).

What looks like a mom-and-popjoint, however, masks a menu thatdemonstrates a lot ofinventiveness and sophisticationbuilt up over the owners’ previousyears in the restaurant businessworking for The Man.

Snarf’s1087 14th St., Boulder303-444-7714www.eatsnarfs.comHours: 11 a.m.-10 p.m. daily

What Boulder sandwich shopowners lack in naming ability,they make up for in theirsandwiches.

Whether Snarf’s is a clevermoniker or cheesy, it’s a favoriteof the locals, with corned-beefbrisket, prime rib and Julienneturkey. They distinguishthemselves by doing thestandards well.

SEE BEAST, PAGE 15WB14 Colorado Daily Welcome Back Wednesday, August 26, 2009

SANDWICHESBEASTBEASTBEAST from 14

Cheba Hut1313 College Ave., Boulder303-413-3494www.chebahut.comHours: 11 a.m.-10 p.m. Monday-

SundayThe other trend in the naming

of Boulder businesses are thenumerous plays on words thatplay into Boulder stereotypes withsynonyms for all things pot, grass,reefer, ganja, Mary Jane.

Fittingly, this shop’ssandwiches come “toasted.”Somewhat more out of character,however, nothing is “wasted” inthis zero-waste establishment.

Got the munchies? Reeferabove.

Silver Mine Subs1100 28th St., Boulder303-402-9400www.silverminesubs.comHours: 10 a.m.-3 a.m. daily

Fairly standard sandwiches

available late — and they deliver.What more could you want?

Just a short jaunt under 28thStreet near Colorado Avenue.

Market Europa33 South Pratt Parkway,Longmont303-772-9599www.cheeseimporters.comHours: 9 a.m.-6 p.m. Monday-

Saturday, 11 a.m.-5 p.m. SundayThough a bit of a drive, we

couldn’t resist throwing thishidden Italian import store.

This little store, tucked in theback of the warehouse district, hasa deli in the back that servesaffordable quiches, sandwiches,coffees and Paninis.

In true Venetian style, you couldeat the bread alone, but the cheeseis something phenomenal as well.

While you wait, you can put onone of the jackets they provide toperuse through the importedcheeses from around the world ina freezer that rivals the store itselfin square footage. Jami Stornelli, left, and Elyse Schreiber have lunch at Cheba Hut. File photo Cliff Grassmick

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BURRITOSFive Bites

An entire meal,all rolled upBurritos are likeheaven wrapped ina tortilla


L ike the sandwich, whatmakes the burrito so suitedfor the college lifestyle is it’s

cheap, filling and portable.Peel back the foil like a banana,

and it might not even requireutensils.

There are tons of chainsmaking burritos to yourspecifications on the humanassembly line behind the counter,including Qdoba and Chipotle and

the deli of your local grocery.But there are a few other places

giving you a burrito on the goyou’ve got to eat with two hands.

Burritos are full of protein andparticularly vegetarian-friendly,so, it’s no wonder they’ve takenoff.

Illegal Pete’s1320 College Ave., Boulder1447 Pearl St., Boulder303-443-0940www.illegalpetes.comHours: 11 a.m.-10 p.m. Sunday-

Wednesday, 11 a.m.-2 a.m.Thursday-Saturday

SEE ROLLED, PAGE 18University of Colorado student Brandon Lied tears into a chicken-and-black-bean burrito like he means it atIllegal Pete’s. File photo Zak Wood


BURRITOS

Open late, these guys willactually mix the ingredientsbefore they wrap it in the tortilla,so you don’t get the beans, riceand guacamole in courses. Let’shope they don’t get deported.

Santiago’s V MexicanRestaurant1325 Broadway, Boulder303-245-9365www.eatatsantiagos.comHours: 8 a.m.-8 p.m. Monday-

Saturday

Hands down, best green chiliaround, and, in Colorado, that’ssaying something. Watch out,though — if you order the chilihot, it’s infernal. When you aren’ton the run and want your burritosmothered, this is the place.

Big City Burrito2426 Arapahoe Ave., Boulder720-565-2489www.bigcityburritoboulder.com

Hours: 7 a.m.-9 p.m. Monday-Friday, 8 a.m.-8 p.m. Saturday-Sunday

If rice isn’t your starch of

choice, get the country-friedpotatoes. With many optionsunder $5, it’s got one of the bestfullness-to-cost ratios in town.

Wahoo’s Fish Taco2790 Pearl St., Boulder

303-473-9072www.wahoos.comHours: 11 a.m.-10 p.m. Monday-

Saturday, 11 a.m.-9 p.m. SundayThe Mexican food you get at

Wahoo’s is more like what youwould get from a beach-sidecabana than a taco stand, and thatgoes for the burritos as well. Theblackened or grilled fish andshredded cabbage that made fishtacos the rage is just as tastywrapped in a lard-free tortilla.

Two Spoons1021 Pearl St., Boulder303-545-0027www.twospoonsboulder.comHours: 9 a.m.-9 p.m. Monday-

Wednesday, 9 a.m.-11 p.m.Thursday-Friday, 11 a.m.-11 p.m.Saturday, 11 a.m.-10 p.m. Sunday

Possibly the best thing tohappen in the evolution of thisfood stuff was the invention of thebreakfast burrito. Take a typicalbreakfast of eggs, potatoes andsausage, sprinkle some cheeseand wrap it in a tortilla — andyou’ve got a meal starting at $4.

ROLLEDROLLEDROLLED from 17

Osvaldo Hernandez makes a killer burrito at Santiago’s Longmont location. File photo Cliff Grassmick

Cultural Events Board...

Come Join UsNovember 16 - Meet & Greet

November 30 - New Member Interviews

For more informationemail Vera Awachie: [email protected]

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Interested in advertising your event?The Colorado Daily reaches 70% of CU Students daily!Contact Nate Manning at (720) 232-1277 or [email protected]


SUSHISushi chefJohn Salinasmakes a rollat the sushibar in theHapa onPearl Street.File photo

JoshuaLawton

Five Bites

So much morethan just raw fishBy Dylan Otto KriderFor the Colorado Daily

N o, sushi doesn’t have to bemade from raw fish.

Sushi actually refers to

the style of rice used, which canbe a pedestal or clumped aroundjust about anything.

And don’t worry about usingyour hands — Nigiri isparticularly difficult to eat withchopsticks, as the finger of rice ismeant to crumble in your mouth,and tends to fall apart, especiallywhen dipped.

You should just dip the fish inthe soy sauce and return it to therice where the fish is oftenattached with the appropriateamount of nasal-clearing wasabi.

Presentation is often important.The ultimate extreme would beNyotaimori (female bodypresentation), where the sushi islaid out upon a woman “in theraw.”

The model is trained to laysupine as your buffet table, takingshort, shallow breathes, so as notto upset the display, and bring therolls to just under bodytemperature (you wash or douseyourself in some cold waterbeforehand to reach the righttemperature).

Believe me, it’s not the weirdestJapanese sexual idiosyncrasyfrom the Western perspective.

However, Westerners do tendto find sushi yummy, once theyget over the raw fish thing, and aslong as you shy away from suchWestern additions as mayonnaiseand cream cheese, it’s veryhealthy.

Hapa Sushi Grill &Sake Bar1220 Pennsylvania Ave., Boulder303-447-9883www.hapasushi.comHours: 11:30 a.m.-10 p.m. Sunday-

Wednesday, 11:30 a.m.-closeThursday-Saturday

Hapa on the Hill is the oneplaces we’ve found that hasactually done Nyotaimori forspecial events, but it looks like it’sup to the girlfriends (and guys) tocarry on the tradition, CarrieBradshaw-style, by surprisingtheir significant other at home.

SEE FISH, PAGE 22WB20 Colorado Daily Welcome Back Wednesday, August 26, 2009

University of Colorado at Boulder

Business CoreBCOR 2000 Accounting and Financial AnalysisBCOR 2300 Adding Value with Management

Contemporary SocietiesECON 2010 Principles of MicroeconomicsPSCI 1101 The American Political SystemSOCY 1001 Introduction to SociologySOCY 4024 Juvenile Delinquency

Critical ThinkingARTH 3109 Art in Contemporary SocietyPHIL 3180 Critical Thinking: Contemporary TopicsPSCI 4701 Symbolic Politics

Cultural and Gender DiversityCOMM 1600 Intercultural CommunicationENGL 1800 American Ethnic LiteraturesSOCY 1016 Sex, Gender, and Society 1WMST 2000 Introduction to Feminist StudiesWMST 2200 Women, Literature, and the Arts

Foreign LanguageSPAN 1010 Beginning Spanish 1SPAN 1020 Beginning Spanish 2SPAN 2110 Second-Year Spanish 1

Historical ContextCLAS 1051 The World of the Ancient GreeksHIST 1020 Western Civilization 2:

16th Century to the PresentRLST 3000 Christian Traditions

Ideals and ValuesPHIL 1000 Introduction to PhilosophyPHIL 1600 Philosophy and ReligionPHIL 3140 Environmental Ethics

PSCI 2004 Survey of Western Political ThoughtRLST 2500 Religions in the United StatesSOCY 1004 Deviance in U.S. SocietySOCY 2031 Social Problems

Literature and the ArtsARTH 1400 History of World Art 2ENGL 1600 Masterpieces of American LiteratureENGL 3000 Shakespeare for NonmajorsENGL 3060 Modern and Contemporary LiteratureMUEL 1832 Appreciation of MusicTHTR 1009 Introduction to Theatre

Natural ScienceANTH 2010 Introduction to Physical Anthropology 1ANTH 3010 The Human AnimalATOC 1050 Weather and the AtmosphereATOC 1060 Our Changing Environment:

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Landscapes and WaterIPHY 3420 Nutrition, Health, and PerformanceMCDB 1041 Fundamentals of Human GeneticsPSYC 2012 Biological Psychology 1

Quantitative Reasoning & Math SkillsMATH 1011 Fundamentals and Techniques

of College AlgebraMATH 1012 Quantitative Reasoning and

Mathematical SkillsMATH 1300 Analytic Geometry and Calculus 1

United States ContextHIST 1025 History of the United States since 1865HIST 2117 History of ColoradoHIST 2215 The Era of the American RevolutionHIST 2866 American History and FilmPSCI 1101 The American Political SystemRLST 2500 Religions in the United StatesSOCY 1021 United States Race and Ethnic Relations

Written CommunicationWRTG 3020 Topics in Writing – From Essay to Blog:

Exploring Non FictionWRTG 3020 Topics in Writing – What’s a Worldview?

Other CoursesARTS 1010 Introduction to Studio ArtCOMM 1300 Public SpeakingENGL 1191 Introduction to Creative WritingETHN 3502 Historical and Contemporary Issues

of Black WomenFILM 2105 Introduction to the ScreenplayFILM 3010 Film Topics: Contemporary

DocumentariesFILM 3563 Producing the FilmGEOG 1982 World Regional GeographyGEOG 1992 Human GeographiesGEOG 3251 Mountain GeographyJOUR 1001 Contemporary Mass MediaJOUR 4453 Advertising and SocietyMGMT 3030 Critical Leadership SkillsPSYC 1001 General PsychologyPSYC 2145 Introductory Cognitive PsychologySOCY 1006 The Social Construction of SexualitySOCY 3042 Topics in Population and Health:

Death and DyingWMST 3505 Historical and Contemporary Issues

of Black Women

Offered as part of the Colorado Statewide Extended Campus.The University of Colorado is an equal opportunity/nondiscrimination institution.

For more information, visit conted.colorado.edu/becreditcd, or call 303.492.5148.

Evening Courses Still Available

Please note that Continuing Education tuition is charged separate from and in additionto all other CU course tuition. Registration is underway and courses are filling quickly.


SUSHIFISHFISHFISH from 20 Koichi Iwai cuts up a

salmon in preparationfor the lunch hour atSushi Zanmai. File photo

Marty Caivano

They do offer happy hours withcheap sake from 10 p.m. tomidnight Thursday throughSaturday, and nigiri rolls from2:30 p.m. to 5:30 p.m. Fridays andSaturdays, which is kind of sexy.

Sushi Tora2014 10th St., Boulder303-444-2280www.sushitora.netHours: 11:30 a.m.-2 p.m., 5-10

p.m. Tuesday-Friday, noon-10p.m. Saturday, 4:30 p.m.-9:30 p.m.Sunday

With sushi, you know the fish isfresh (don’t ask, the intamae orhe’ll be insulted). But it’s also justas likely that the wasabi isn’t.

The wasabi root requires lots ofwater, has a short shelf life andtakes three to four years tocultivate, so what you usually getis a mixture of horse radish,mustard and food coloring.

But Sushi Tora goes throughthe effort to give you the real stuffin all its natural greenness.

Tora! Tora! Tora!

Sushi Zanmai1221 Spruce St., Boulder303-440-0733www.sushizanmai.comHours: 11:30 a.m.-2 p.m., 5-10

p.m. Monday-Friday, 5 p.m.-midnight Saturday, 5-10 p.m.Sunday

A long, elegant sushi bar runsthe length of this restaurant soyou can watch your chef at work,and they offer Japanese-styleappointments for wining anddining.

Yaki Maki1175 Walnut St., Boulder720-974-0388www.yakimakisushi.comHours: 11 a.m.-2:30 p.m., 4:30-10

p.m. Monday-Thursday; 11 a.m.-2:30 p.m., 4:30-11 p.m. Saturday;2-9 p.m. Sunday

Sushi is not the sort of thingyou want to be eating on a budget.

Though clean of a lot of oils —except for healthy Omega 3s —it’s good for you, but not thewallet, and it’s not the sort ofthing you want to skimp on, sinceit’s all about the quality of the fishand skill of the intamae.

So, a little under $20 for all-you-can-eat is about as good of a dealas you want find.

Any cheaper wouldn’t be sushi.

Tokyo Joe’s2525 Arapahoe Ave., Boulder303-443-1555www.tokyojoes.comHours: 10:45 a.m.-9:05 p.m.

Monday-Friday, 10:45 a.m.-9:20p.m. Saturday-Sunday

If you’re really wanting yoursushi quick and cheap, next topicking up some rolls at thegrocery, Tokyo Joe’s does offersome rolls. The eel is aparticularly good deal.


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Five Bites

Boulder world tourFrom Ethiopian toSalvadorian cuisine,it can be found intown


W hen we were a kid, ourfavorite place at DisneyWorld was Epcot Center.

When you couldn’t travel theworld, you could at least circle thelake to sample the tourist traps ofthe world.

The best way to experience aculture is through its food. Unlikesex, which is almost always behindclosed doors, eating is somethinghumans often do together.

Eating is diplomacy and deal-making. It’s bonding and

socialization. When a business issold, or a skyscraper gets built,odds are the contract was signed ata table, after a five-course meal overcocktails and cigars.

That’s why so many peopletravel with their stomach. Hittingthe places the locals dine is a wayto take their way of life in.

If you can’t go there, might aswell bring it here.

Ras Kassa’s EthiopiaRestaurant2111 30th St., Boulder303-447-2919www.raskassas.comHours: 11 a.m.-2 p.m., 5-10 p.m.

Monday-Friday, 5-10 p.m.Saturday-Sunday

There was a time when using

“Ethiopian” and “restaurant”would have gotten some snickers.(You mean a sandbox?)

But the uniqueness ofEthiopian food is getting takenseriously as restaurants gain inpopularity in major metropolitanareas.

Vegetarian dishes includelentils, cabbage and greens whilestewed chicken and beef tibsmake up some of the morepopular meat choices. All are piledon a giant platter layered with aspongy pancake-like injara breadthat you break off to grab the tastymorsels and eaten communally.

This is one time you’reexpected to play with your food.

SEE WORLD, PAGE 26

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ETHNICWORLDWORLDWORLD from 24

The Taj2630 Baseline Road, Boulder303-494-5216Hours: 11 a.m.-2:30 p.m., 4-10

p.m. Monday-Friday; 11:30 a.m.-2:30 p.m., 4-10 p.m. Saturday-Sunday

Though always good for a niceIndian meal, the buffet — thougha bit pricey — is a great way tosample the menu since they putout a lot more of their qualitydishes than other places.

Papusas Sabor Hispano4457 N. Broadway, Boulder303-444-1729Hours: 10 a.m.-9 p.m. Monday-

Saturday, 10 a.m.-8 p.m. Sunday

There is so much more south ofthe border — a continent ofculinary riches to explore.

This tiny corner of a strip

SEE WORLD, PAGE 27 Jon and Beth Willis enjoy a meal at Ras Kassa’s Ethiopia Restaurant. File photo Sammy Dallal


ETHNIC

center serves Salvadorian cuisine,a blessing, since, if you limityourself to Mexican food, youwould never get to try the papusa— grilled mesa stuffed with meatsand an unopened flower bud,loroco.

It’s served with a red sauce andcoleslaw that’s so good, you’llalmost want to eat it as a dish initself.

Tsing Tao Restaurant607 S. Broadway, Boulder303-494-6228www.tsingtaorestaurant.usHours: 11 a.m.-9:30 p.m. Monday-

Friday, noon-9:30 p.m. Saturdayand Sunday; lunch buffet dailyuntil 3 p.m.

OK, when it comes to Chinesefood, it’s not so much aboutauthentic ethnic cuisine as, “Dothey have a buffet?” and, “Do theydo take out?”

Yeah, they do.

Chinese is so integrated intoour eating habits, it’s almostAmerican food, anyway, and withall-you-can-eat and carry-out, it’sstudent food, as well.

Tangier Moroccan Cuisine3070 28th St., Boulder720-621-9291Hours: 5-9:30 p.m. Sunday-

Thursday, 5-9 p.m. Friday-Saturday

Located in North Africa,Morocco is more Middle Easternin its sensibilities — it’s got adistinctness all its own, and itslong-held position as a center oftrade gives the nation’s foodartisans plenty of internationalinfluences to choose from.

In fact, Moroccan food isconsidered to be among the bestin the world due to its complexityand diversity of flavor. Floorseating and occasional bellydancing adds to the ambiance.

WORLDWORLDWORLD from 26

Customers enjoy lunch at Papusas Sabor Hispano restaurant on north Broadway. File photo Cliff Grassmick

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PIZZAFive Bites

An ode to pizzaThere are fewthings on Earth asglorious as a goodpizza pie


W hose curds of milk, whosecrusts of bread

Make students flock,their hearts a twitter?

When boyfriends left, androomies failed

T’was only you who delivered.

Blest! You I unconcern’dly findAll hours, days and nights other

stores slept awayMy health of body and peace of

mindBut a phone call, night or day.

When I’m empty, who fills me?Who nourishes me when I am

weak?Who gets me through the late

night hoursWhen I need to study, or can’t

sleep?

In winter you warm me, freshfrom the hearth

In summer, you cool me,wrapped in foil, straight from thefridge.

How many accounts have youbalanced?

How many club meetings didyou feed?

How many depend on you, tastypizza

To get them through thecollege years?

Yet when I need you, you’realways there

Just for me.

Jalino’s Pizza1647 Arapahoe Ave., Boulder303-443-6300www.jalinospizza.comHours: 10:30 a.m.-midnight

Sunday-Thursday, 10:30 a.m.-2a.m. Friday-Saturday

You may find that pizza is yourmost stable relationship. Throughthe ups and downs, even on thebad days, pizza is pretty good.Comfortable. Secure.

Jalino’s has been delivering onthat promises since 1986, withlate-night specials to get you intothe wee hours.

D.P. Dough1622 Broadway, Boulder303-444-9663www.dpdough.com

Hours: 11 a.m.-1 a.m. Monday, 11a.m.-2 a.m. Tuesday-Thursday, 11a.m.-3 a.m. Friday-Sunday

How do you improve onAmerica’s staple dish? Fold it inhalf, seal the edges and serve thetomato sauce on the side fordipping.

This is the place to go forcalzones, the pizza alternative.

Cosmo’s Pizza1325 Broadway303-447-1133www.cosmospizza.comHours: 11:30 a.m.-2:30 a.m. daily

If pizza is America’s staple, thisis the University of Colorado’s.

With simple hours, you don’thave to remember if it’s Thursdayyet, and they serve beer, makingit the hangout of choice.

It’s got the big three: cheap,open late and delivers.

Fatty J’s1301 Broadway, Boulder303-447-2222www.fattyjspizza.comHours: 11 a.m.-midnight Sunday-

Wednesday, 11 a.m.-2 a.m.Thursday-Saturday

Fatty J has an interesting story.In 1971, his dad crashed his plane,leaving Matt Jahn injured and anorphan. When he was acceptedinto CU, he moved from Chicago,met his wife and eventuallyformed the pizzeria with his life-

long pal, Matt Moen.

Nick-N-Willy’s FamousTake-N-Bake Pizza4800 Baseline Road303-499-9898www.nicknwillys.comHours: 11 a.m.-8 p.m. Sunday-

Thursday, 11 a.m.-9 p.m. Friday-Saturday

They say humans are alwaysinventing something to undo whatthey invented before.

We make shelter, then put inwindows to see the outside. Thenwe make blinds to shut out thesun.

Same with pizza. We don’t wantto cook, so we eat out. We want toeat at home, so we get itdelivered.

But we want to make itourselves, so now we can pick upour ready-made pizza to put in theoven.

Will it work?Do your windows have blinds?

Jonathan Andrews holds a beautiful slice of pizza at Jalino’s. File photo Mark Leffingwell

Terry “Willy” Jones, founder and owner of Nick-N-Willy’s Famous Take-N-Bake Pizza, shows the kids how it’s done. File photo Mark Leffingwell


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S ometimes you just got tolive a little, and the bestthing about being a

freshman on the 19 Meal plan isthat if you go broke, you’ll neverstarve.

So if you want to impress adate, celebrate or just spend it allin one place, there are someplaces in town catering toBoulder’s enlightened elite.

If mom and dad deposited some

spending cash, you might as wellblow it on a night out.

How else will you ever learn tomanage your money? Live andlearn, live and learn.

Better yet, these are the placesto have mom and dad take you asa send-off celebration.

Your last meal, so to speak,before burritos and pizza.

Black Cat1964 13th St., Boulder303-444-5500www.blackcatboulder.comHours: 5:30 p.m.-close daily

This “farm table bistro” andorganic farm changes its menubased on what ingredients areavailable.

SEE SPENDERS, PAGE 32Chef Lachlan Mackinnon-Patterson, second from left, works with his team of chefs at Frasca Food andWine in Boulder. File photo Cliff Grassmick

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On select nights, they areoffering a special tasting menu for$38 that comes with acomplementary bottle of wine ifyou get it for two.

To see what’s in season, checkthe online calendar. Augustselections include eggplant,melons and tomatoes.

Brasserie Ten Ten1011 Walnut St., Boulder303-998-1010www.brasserietenten.comHours: 11 a.m.-10 p.m. Monday-

Thursday, 11 a.m.-11 p.m. Friday,9 a.m.-11 p.m. Saturday, 9 a.m.-10p.m. Sunday

When you’re talking finedining, that usually meansFrench, but this happening placemanages to keep it casual.

Their brunch is particularly athing to behold with beignets,eggs Florentine and a marketscramble with beets, spinach,capers and goat cheese.

Frasca Food and Wine1738 Pearl St., Boulder303-442-6966www.frascafoodandwine.comHours: 5:30-11 p.m. Monday-

Saturday

According to Zagat’s, “Wordscannot adequately express howdivine” Colorado’s most popularrestaurant really is, so you’ll justhave to “call two months aheadand pray” that you get areservation at this “beacon inBoulder.”

Chef Lachlan Mackinnon-Patterson won a James Beardaward for Best Chef in 2008 forhis Northern Italian cuisine of theFriuli region, and this summerappeared on Bravo’s “Top Chef:Masters.”

Foodies will be thrilled to knowthat both the chef and mastersommelier Bobby Stuckey areFrench Laundry alums.

L’Atelier1739 Pearl St., Boulder303-442-7233www.latelierboulder.comHours: 11 a.m.-9 p.m. Monday-

Thursday, 11 a.m.-10 p.m. Friday,5-10 p.m. Saturday, 5-9 p.m.Sunday

With a 50-seat capacity, chef-owner Radek Cerny keeps thingscozy by emphasizing quality overquantity.

Dishes from around the globestay related by French influences.A fabulous tasting menu andimpressive wine list round out anelegant dining experience perfectfor a romantic evening meantthat’s pulling out all the stops.

Jax Fish House928 Pearl St., Boulder303-444-1811www.jaxfishhouseboulder.comHours: 4 p.m.-close daily

All you need to know is thatchef Hosea Rosenberg won “TopChef” this year.

on broadwayHAIR STUDIO & THE BOULDER SPA

380 arapahoe ave., boulder 303-444-0330 www.boulderspa.com

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Kitty Crysdale is very, very happy about her still-hot cookies from Boulder Baked. File photo JonathanCastner

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For the sugar-hearted, there’splenty to dig into


I f you’re a man with a mealplan, you’re guaranteed to getenough food to sustain — but

it’s the icing that makes the cake.

If you got a few discretionarydollars, find an excuse tocelebrate — good grade, end ofmidterms or just plain boredom.

Denying yourself could lead tobinging, so in the spirit of thecampus Community HealthResource Center’s advice to listento your body and obey thosecravings, you’ve got to treatyourself every now and then tomake it through all that organic,

wholesome crap the rest of theweek.

Cave before that cravingbecomes an obsession, and youjust might be able to order yourdessert with two spoons.

Glacier Homemade IceCream & Gelato1350 College Ave., Boulder303-442-4400www.glaciericecream.comHours: 8 a.m.-9:30 p.m. Monday-

Thursday, 8 a.m.-9:30 p.m. Friday-Saturday, 10 a.m.-10 p.m. Sunday

A cook is only as good as heringredients, and that’s also truefor ice cream.

Fresh Colorado peaches,raspberries and homemade fudgeare some of what goes into the 80flavors on display in any givenstore. The other secret is

constantly challenging themselvesto find new flavors — they’vemade literally hundreds ofdifferent flavors of ice creams,gelatos, ice soys and sorbets, andintroduce a new one every weekor so.

The University of Coloradobranch offers free WiFi and coffeeas a cherry on top for students.

Powell’s Sweet Shoppe1200 Pearl St., Boulder303-413-3060www.powellsss.comHours: 10 a.m.-9 p.m. Monday-

Saturday, 10 a.m.-8 p.m. Sunday

A throwback to the classic old-time candy store, this place hasclassic candies you didn’t evenknow still existed. Who knew BigLeague Chew survived the anti-

SEE SWEET, PAGE 35Wednesday, August 26, 2009 Colorado Daily Welcome Back WB33


Business CoreBCOR 2000 Accounting and Financial AnalysisBCOR 2300 Adding Value with Management

Contemporary SocietiesECON 2010 Principles of MicroeconomicsPSCI 1101 The American Political SystemSOCY 1001 Introduction to SociologySOCY 4024 Juvenile Delinquency

Critical ThinkingARTH 3109 Art in Contemporary SocietyPHIL 3180 Critical Thinking: Contemporary TopicsPSCI 4701 Symbolic Politics

Cultural and Gender DiversityCOMM 1600 Intercultural CommunicationENGL 1800 American Ethnic LiteraturesSOCY 1016 Sex, Gender, and Society 1WMST 2000 Introduction to Feminist StudiesWMST 2200 Women, Literature, and the Arts

Foreign LanguageSPAN 1010 Beginning Spanish 1SPAN 1020 Beginning Spanish 2SPAN 2110 Second-Year Spanish 1

Historical ContextCLAS 1051 The World of the Ancient GreeksHIST 1020 Western Civilization 2:

16th Century to the PresentRLST 3000 Christian Traditions

Ideals and ValuesPHIL 1000 Introduction to PhilosophyPHIL 1600 Philosophy and ReligionPHIL 3140 Environmental Ethics

PSCI 2004 Survey of Western Political ThoughtRLST 2500 Religions in the United StatesSOCY 1004 Deviance in U.S. SocietySOCY 2031 Social Problems

Literature and the ArtsARTH 1400 History of World Art 2ENGL 1600 Masterpieces of American LiteratureENGL 3000 Shakespeare for NonmajorsENGL 3060 Modern and Contemporary LiteratureMUEL 1832 Appreciation of MusicTHTR 1009 Introduction to Theatre

Natural ScienceANTH 2010 Introduction to Physical Anthropology 1ANTH 3010 The Human AnimalATOC 1050 Weather and the AtmosphereATOC 1060 Our Changing Environment:

El Niño, Ozone, and ClimateEBIO 1210 General Biology 1GEOG 1001 Environmental Systems 1 –

Climate and VegetationGEOG 1011 Environmental Systems 2 –

Landscapes and WaterIPHY 3420 Nutrition, Health, and PerformanceMCDB 1041 Fundamentals of Human GeneticsPSYC 2012 Biological Psychology 1

Quantitative Reasoning & Math SkillsMATH 1011 Fundamentals and Techniques

of College AlgebraMATH 1012 Quantitative Reasoning and

Mathematical SkillsMATH 1300 Analytic Geometry and Calculus 1

United States ContextHIST 1025 History of the United States since 1865HIST 2117 History of ColoradoHIST 2215 The Era of the American RevolutionHIST 2866 American History and FilmPSCI 1101 The American Political SystemRLST 2500 Religions in the United StatesSOCY 1021 United States Race and Ethnic Relations

Written CommunicationWRTG 3020 Topics in Writing – From Essay to Blog:

Exploring Non FictionWRTG 3020 Topics in Writing – What’s a Worldview?

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of Black WomenFILM 2105 Introduction to the ScreenplayFILM 3010 Film Topics: Contemporary

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Death and DyingWMST 3505 Historical and Contemporary Issues

of Black Women


For more information, visit conted.colorado.edu/becreditcd, or call 303.492.5148.

Evening Courses Still Available

Please note that Continuing Education tuition is charged separate from and in additionto all other CU course tuition. Registration is underway and courses are filling quickly.


DESSERTSWEETSWEETSWEET from 33

tobacco backlash and era ofpolitical correctness?

Boulder Baked1911 Broadway, Boulder303-444-4999www.boulderbaked.comHours: Noon-midnight Sunday-

Wednesday, noon-2 a.m.Thursday-Saturday

If you wanted to conveyeverything there is to know aboutBoulder to a visitor, just takethem to this clever little bakery.

They make fresh-baked cookiesto order, they deliver and areopen until all hours to satisfythose late-night munchies.

Still not convinced? Considerthe fact that they serve gluten-freeand vegan cupcakes and allude topot-smoking in the name.

What else is there?

Crepes a la Cart2018 Broadway303-444-4191www.crepesalacarts.com.Hours: 8 a.m.-10 p.m. Sunday-

Wednesday, 8 a.m.-11:30 p.m.Thursday-Saturday

For us, crepes, savory or sweet,are dessert. Always good for asnack or evening treat, the abilityto watch them make the crepesmight add a little entertainment toa date.

Caramel, fruits, nuts andraspberry chocolate cream arejust some of the choices to satisfythe sweet tooth.

Ben & Jerry’s1203 Pearl St., Boulder303-444-5725www.benjerry.comHours: 11 a.m.-9 p.m. Sunday-


If we didn’t know Ben and Jerrystarted their socially conscious,environmentally friendlyhomemade ice cream inBurlington, Vt., we would havesworn they were Boulderites.

When the hippies sought alocation for their first shop, theyfigured it should be a collegetown, but chose the forests of theEast Coast rather than theRockies.

At least we can still enjoy thebenefits of their ice cream uphere.

University of Colorado student Shauna Garland chooses some green apple sour belts at Powell’s SweetShoppe on the Pearl Street Mall. File photo Zak Wood

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Barista Orien Star makes a latte at the Laughing Goat Coffeehouse. File photo Zak Wood

Caffeine fiends unite!Looking for thatjava jolt? Boulder’sgot your back


I have a confession: I’m prettylame.

Don’t drink, don’t smoke.

What do I do? Caffeine, and lotsof it.

Not even the fittest triathaletecould compete with thecardiovascular stamina of thisreporter’s ticker, which has beengoing aerobic since mysophomore year of college.

I don’t sleep late because thecaffeine-withdrawal headachekicks in around 9 a.m. and I’vehad a one-venti-nonfat-latte-a-dayhabit for years now — and that’sbefore hitting the 54-ounch dietsodas.

At a minimum, I’d say I downaround an additional two-liter bydinner.

Compared to my habit, RobertDowney Jr. is a testament tohuman willpower. One can onlyimagine what kind of patheticwreck I’d be if I ever triedsomething really addictive.

As someone who has tithedabout 5 percent of his income tothe altar of Starbucks religiouslyfor more years than I care toadmit, I speak with someauthority when I say I’ll let you inon a little Starbucks secret no onewants to talk about: the coffeesucks.

If that sounds harsh, I payaround $1,500 a year for theprivilege and am not looking tostop anytime soon — so who’slaughing now? Not me.

Besides, I’m pretty sure it’sintentional. If we could drink thestuff straight, we wouldn’t need todilute it with all that milk andsyrup. The coffee is an accent, alittle bite to counter thesweetness, some oomph to cutthrough the blandness.

The point is, caffeine is health-

conscious Boulder’s vice ofchoice, too, so if you drink coffee,there are some other local coffeeshops to work into your dailyStarbucks routine.

And you don’t have to pay forWiFi, and can drink the coffeeblack.

Buchanan’s Coffee Pub1301 Pennsylvania Ave., Boulder303-440-0222Hours: 7 a.m.-7 p.m. daily

With free WiFi, this tends to bethe spot of choice for University ofColorado students to park andwrite term papers, study and sendinstant messages.

It’s got a prime location, patioseating and the owner’s son justmoved into Boulder to help outwith the shop.

Laughing GoatCoffeehouse1709 Pearl St., Boulder

SEE CAFFEINE, PAGE 38WB36 Colorado Daily Welcome Back Wednesday, August 26, 2009

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Ian Short slings a coffee drink at the Amante on North Broadway. File photo Cliff Grassmick

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303-440-4628www.thelaughinggoat.comHours: 6 a.m.-11 p.m. Monday-

Friday, 7 a.m.-11 p.m. Saturday-Sunday

Located on Pearl, this spotmanages to stand out among ahigh concentration of coffeeshops. This venue has more of abeatnik vibe than a lot of coffeeshops that seem to cater more tothe Prius drivers than the VWcrowd.

So, one of the better places topeople watch, with big hangardoors that can be pulled up to givethe front seating section an open-air feel. Good WiFi hotspot toboot.

Brewing Market2610 Baseline Road, Boulder303-499-1345Hours: 5:30 a.m.-7 p.m. Monday-

Friday, 8 a.m.-6 p.m. Saturday, 9a.m.-4 p.m. Sunday

Late to bed and early to risemakes this shop at the corner ofBaseline and Broadway one primostudy spot. WiFi, coffee and longhours provides provide the Buff-bait.

Amante Coffee4580 Broadway303-449-5114www.amantecoffee.comHours: 5:45 a.m.-7 p.m. Monday-

Saturday, 5:45 a.m.-6 p.m. Sunday

You’ll pass out but never sleepat this coffee shop with a liquorlicense. Italian coffees, sodas,

beer and wine mingle to welcometeetotalers and drinkers alike.

Yes, the alcoholics and caffeinefreaks can be friends withoutmaking the designated driver feellike a fifth wheel.

Belvedere Belgian CoffeeShop1936 14th St., Boulder303-447-0336www.belvedereboulder.comHours: 9 a.m.-7 p.m. Monday-

Wednesday, 9 a.m.-9 p.m.Thursday-Saturday, 10 a.m.-7 p.m.Sunday

This Belgian chocolatierunleashed its inner barista when itadded an espresso machine to fillup the extra space. Now theycater to two weaknesses at theirnew spot on 14th Street.


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SMOOTHIESFive Drinks

David Segal, owner of Berry Best Smoothie, prepares a smoothie for an eager customer. File photo SammyDallal

Slurp your foodLet’s face it:Sometimeschewing’soverrated


W hen referring to food, theword “fast” is usuallysynonymous with “crap,”

both in terms of health andquality.

If you’re looking for a quick and

easy way to get foodstuffs intoyour system, a smoothie will givemore nourishment with fewerblockages.

At a lot of fast food places, whatyou save now, you’ll pay for inyour 60s — if you make it thatlong.

A smoothie has real foodwithout the valuable nutrientstaken out of it, and any processingis mostly to get whole fruit intoliquid form to save you onvaluable chewing time.

A good way to make up some

lost mileage in the fruits andvegetables department.

Rush4593 Broadway, Boulder303-442-7874www.natural-rush.comHours: 7 a.m.-7 p.m. Monday-

Friday, 9 a.m.-6 p.m. Saturday-Sunday

For a snack, Rush offers fruitbowls.

“It’s pure blended fruit that

SEE SLURP, PAGE 42

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SMOOTHIESSLURPSLURPSLURP from 40

comes topped with organicgranola or topping of yourchoice,” said Andrew Pudalov, thestore’s founder.

The concept took off when theyserved Açaí berries the traditionalway they do in Brazil, in a bowltopped with granola and a littlehoney. They now sell a number offruits and toppings that areavailable in the frozen section ofWhole Foods and local coffeeshops.

Plus, you can get organic hempgranola made with hemp and flaxseed, rolled oats and brown riceflour.

“Hemp is a super nutritiousfeed,” Pudalov said. “The pioneerslived off the hemp seeds andbread.”

Tandoori Grill619 S. Broadway, Boulder303-543-7339www.tandoorigrillboulder.comHours: 11 a.m.-2:30 p.m., 5-10

p.m. dailyBefore the smoothie, there was

the mango lassi, an exotic yogurtdrink made with fresh mangopuree.

Tandoori is one of the locals’favorite places to go for Indianfood, and its $3.50 lassi holds upto its reputation.

Berry Best Smoothie2525 Arapahoe Ave., Boulder303-442-0044Hours: 8 a.m.-9 p.m. Monday-

Friday, 9:30 a.m.-9 p.m. Saturday,10 a.m.-6 p.m. Sunday

In addition to the fine gluten-free products owner David Segal

developed for his wife, who hasCeliac disease, Berry BestSmoothie makes a pretty goodsmoothie as well.

CeFiore1926 14th St., Boulder303-586-1681www.cefiore.comHours: 11 a.m.-10 p.m. Sunday-


Smoothies are about more thanmilk, or they wouldn’t be a well-rounded meal, would they?

CeFiore is a natural yogurt thatyou can add fruit to for a fillingsmoothie. Frozen, it makes a tastydessert. Good either way.

According to employee KimmyCrawford, “Our most popularitems are the Triple Berry andPineapple Mango Coconut.”

And they’ve started servingblended coffees.

Whole Foods651 Broadway, Boulder303-442-0909www.wholefoodsmarket.comHours: 7:30 a.m.-10 p.m. daily

The grocery developed areputation for fresh produce andorganics, so it makes sense theycould blend it together. What ishard to explain is the animal-centric names like Berry Monkeyand the Orangutan.

CeFiore is a natural yogurt that you can add fruit to for a fillingsmoothie — or you can eat it frozen. File photo

grooveUniversity of Colorado at Boulder

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Pick up an instrument and explore your talents at CU.Classes are open to anyone,and you choose between credit for a grade, pass/fail, or no credit.The CU AppliedMusic Program offers private and group instruction and is designed to fit yourneeds and skill level. You’ve always had it in you.Now express it.

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21+Five Drinks

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Y ou’ve already taken yourSAT’s, so you’ve probablyalready figured out that

drinking is to college as A.) grassis to cattle, B.) grain is tochickens or C.) moth is to flame.

The answer, of course, is D.) allof the above.

There are a number of reasonsfor this. You’ll probably be 21 bythe time you get your diploma, orclose enough to look the age onyour fake ID.

For the first time in your life,your parents aren’t around to killyour buzz or monitor yourspending.

And when your judgment’simpaired, common sense is toocompromised to prevent you fromdoing the really fun stuff.

When drinking, however, it’sstill important to follow the boozepyramid to ensure a well-roundedintake from all the appropriatebooze groups.

GrainsMountain Sun

1535 Pearl St., Boulder303-546-0886www.mountainsunpub.com

Hours: 11:30 a.m.-1 p.m. Monday-Sautrday, noon-1 a.m. Sunday

Colorado subsists largely on aliquid diet of whole grains — yourwheats and your barleys.

There are cultural differences,of course: The Asian staple tendsto be rice (sake), whereas yourRussians prefer potatoes (vodka).

The important thing is that

fermented starches andcarbohydrates tend to account forsix to 11 servings of the averagecollege student’s daily intake ofalcohol.

We blame our love of beer onthe altitude, which draws a lot oflocal brewers, which you can findat the Mountain Sun, like theirhops-centric Colorado Kind Aleand Annapurna Amber, namedafter one of the world’s tallestpeaks.

Fruits and vegetablesBookCliff Vineyards 1501 Lee

Hill Road. #17, Boulder303-449-9463

SEE COCKTAIL, PAGE 45

Amy Quirion pours a hefty pint at the Mountain Sun Pub & Brewery.File photo Zak Wood

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www.bookcliffvineyards.comHours: 1-6 p.m. Thursday-Sunday

Although cheaper, coolers cancontain corn syrup and a lot ofhome recipes even call for 7-Up.You’ll want to stick with100-percent fruit juices so thatalcohol is fermented from naturalsugars.

The vineyards are actuallylocated in Palisade, where peoplehave been growing grapes for acentury, but the tasting room is innorth Boulder.

This tidbit might come inhandy: Since their wine iscompletely grown in the squarestate, they also hold thedistinction of being one of the fewplaces where you can get non-3.2-beer alcohol on Sunday.

Tahona Tequila Bistro1035 Pearl St., Boulder303-938-9600www.tahonaboulder.comHours: 4-10 p.m. Monday-

Thursday, 3-10 p.m. Friday, noon-2 a.m. Saturday-Sunday

Made from the agave plant thatthrives in high, dry altitudes,tequila is perfectly suited to theMile High City and above. Thisbistro’s large selection of“boutique tequilas” also forms thebasis of its freshly-squeezed limemargaritas.

Dairyb.side lounge

2017 13th St., Boulder

303-473-9463www.thebsidelounge.comHours: 11 a.m.-2 a.m. Monday-

Sunday

Fermented milk tends to turninto things like cheese that,although yummy, are not capableof providing the alcoholic benefitsyour body seeks.

However, without milk, therewould be no Kahlua, no IrishCream — which, when combinedwith Van Gogh Vanilla vodka anda shot of java, makes the Big Upmartini at the b.side.

That’s pure lactoselusciousness.

ProteinThe Kitchen

1039 Pearl St., Boulder303-544-5973www.thekitchencafe.comHours: 8 a.m.-2 p.m., 5:30-10:30

p.m. Monday-Friday; 9 a.m.-2

p.m., 5:30 p.m.-10:30 p.m.Saturday-Sunday

If this was New York, you couldget a bacon-infused bourbon, butthis is vegetarian-friendlyBoulder.

To get your allotment ofprotein-based liquor, you’ll needto stick with nuts, which may bewhy Kool-Aid (Boulder-style) isbuilt upon the almond-basedAmaretto — except, as far as wecan tell, no one in Boulder knowswhat it is, so you’ll have to make itat home: half-shot of Amaretto,Southern Comfort peach liqueurand cranberry juice with a splashof grenadine syrup, then shakewith ice.

In a pinch, The Kitchen isknown for its fancy drinks, andyou can always have one of theirable bartenders mix one up, ororder a Toasted Almond orsomething with FrangelicoHazelnut Liqueur off the menu.

Bartender Chuck MacMinn pours his first margarita of the night atTahona Tequila Bistro. File photo Mark Leffingwell

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Ish Baker makes a delicious shake at VG Burgers. File photo Marty Caivano

Doing it cleanFor those who optnot to drink, plentyof great options


C ollege is about all-nightdrinking games and fratparties.

Or, maybe not.

The University of Colorado hasits fair share of cliques devoted toorganic food, fitness and the

outdoors, comprised of peoplewho don’t necessarily findcirrhosis compatible with their all-natural, healthy lifestyle (killingyour brain cells is still cool).

Drinking has been as muchabout hanging out and socializingas it is hydration. The mostefficient way to quench yourthirst, after all, is a water bottle.

If you want a place to sit andyak, you can always order a drinkvirgin, and most bars have theobligatory Mormon cocktail.

If you’re tired of being the fifthwheel who only gets invited to bethe designated driver, and havediscovered how un-entertainingyour friends are sober, there aremany places to go to give up thebooze but not the camaraderie.They’ll just be drinking buddies ofa different sort.

Let the alchy be the odd womanout for a change.

SEE DRINKS, PAGE 47

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Dogson Vaste sips tea at the Boulder Dushanbe Teahouse. File photo Kasia Broussalian

DRINKSDRINKSDRINKS from 46

Bobalicious1310 College Ave., Boulder303-440-8575Hours: 11 a.m.-8:30 p.m. Monday-

Friday, noon-6 p.m. Saturday

At first, Boba tea seems like agimmick — but it’s actually quiteaddictive.

It’s a drink with a scoop ofchewy, marble-sized tapiocapearls or jellies you suck up fromthe bottom through an oversizedstraw. (You might need to try ittwice before you’re hooked, sincedrinking Jell-o takes some gettingused to for most Westerners.)

Often, a bit of shrink-wrap issealed over the top to make a sortof drum for you to puncture with asatisfying “pop.”

Originally started in Taiwan inthe ’80s, the craze spreadthrough Asia and New York City,eventually spreading throughoutthe U.S. to the point where youcan find stands in the food courtsof Houston malls.

VG Burgers650 Broadway St., Boulder

303-440-2400www.vgburgers.comHours: 11 a.m.-10 p.m. daily

Here, veggie burgers aren’t anoption, but the meat of the menu.So, any burger joint that can takethe beef out ought to know how tomake a cocktail without the sauce.

They have hemp milk (yes, thathemp) and chai, as well as localoogave sodas entirely sweetenedby agave nectar (try watermeloncream). Try Guayaki instead ofsake and High CountryKombucha instead of Kahlua, oran Eldorado H2O.

Boulder DushanbeTeahouse1770 13th St., Boulder303-442-4993www.boulderteahouse.comHours: 8 a.m.-9 p.m. daily

Quick: You’re a teetotaler whohates coffee and soda but stillwant caffeine. What do you do?

You do the Dushanbe, ofcourse.

This Boulder institution is apopular spot to go for a non-brewbrew after a romp through theFarmer’s Market. Worth it, just

for the décor.

Celestial Seasonings4600 Sleepytime Drive, Boulder303-581-1202www.celestialseasonings.comTours: 10 a.m.-4 p.m. Monday-

Friday, 10 a.m.-3 p.m. Saturday, 11a.m.-3 p.m. Sunday

It can’t go unmentioned thatthe leading manufacturer ofherbal and caffeine-free teas isbased in Boulder.

If you take one of the populartours, you will be deposited in agift shop with many varieties ofteas and brewing items, and theyhave their own tea bar with freesamples.

Falafel King1314 Pearl St., Boulder303-449-9321www.falafelkingboulder.comHours: 10:30 a.m.-9:30 p.m.

Monday-Saturday, 11 a.m.-8:30p.m. Sunday

One of the unique ingredientsyou find in Middle Easterncooking is rose water. To find outwhat the fuss is about, try arosewater lemonade.


DINING GUIDE

Boulder restaurants$...................... Entrees up to $10$$.................... Entrees up to $15$$$.................. Entrees up to $25$$$$............. Entrees $25 and up

Arugula Bar e Ristorante 2785Iris Ave, Boulder

303-443-5100, www.arugula-ristorante.com. High-end Italiandining for lunch and dinner.Hours: 11 a.m. to 2:30 p.m.Monday through Friday, 4:30 to10 p.m. Monday through Thurs-day, 4:30 to 11 p.m. Friday andSaturday. All major creditcards. Wheelchair accessible.Vegetarian and vegan dishes.Noise level: Not too loud,though weekend nights arecrowded. Recommended dish-es: House made Vin SantoPate, roasted chicken risotto,Long Family Farm pork tender-loin.Food

Service 1⁄2Ambience$$$Chef Alec Schuler spins gour-met concoctions out of his spa-cious kitchen, infusing tradi-tional Italian staples, likerisotto, pasta, and gnocchi withmodern and contemporaryflavors and ingredients.

Scotch Corner Pub 1800 Broad-way, Suite 150. 303-545-2000.Scottish pub food with vegetar-ian versions of many dishesavailable. Dining hours: 11a.m.-10 p.m. Monday-Satur-day; noon-9 p.m. Sunday. Res-ervations not required. Kidfriendly. All major credit cards.Wheelchair accessible. Manyvegetarian entrees. Noise level:Medium (frequent live music,but it’s quiet enough that if yousit far away you can still talk

easily). Recommended dishes:Fish and chips, cottage pie, icecream with secret chocolatesauce, drinks.FoodService 1⁄2Ambience 1⁄2$$The Scotch Corner Pub, locat-ed at the corner of WalnutStreet and Broadway, offersdishes like meat pies, fish andchips and bangers and mash. Italso serves a surprisingly widevariety of vegetarian dishes, inpart because Maggie Pitkethly,one of the owners, is vegetari-an. Food isn’t outstanding, noris it particularly good for you —think lots of cream sauces andfried dishes. But the friendlyPitkethlys, the live music andthe cheerful décor make pa-trons feel welcome. The pubalso provides a wide array of

Scotches from different parts ofthe country.

Baker Street Pub & Grill 172928th St., Boulder720-974-9490 or www.sher-lockspubco.com. Deep-friedpub grub, daily drink specials,English fare for lunch and din-ner. Hours: 11 a.m. to 2 a.m.daily. All major credit cards.Wheelchair accessible. Vege-tarian dishes. Noise level: Canbe rambunctious, late night livemusic, dinnertime kid crowdcan elevate the noise. Recom-mended dishes: fish and chips,baked potato cheddar soup,Baja tacos.FoodServiceAmbience 1⁄2$$Baker Street Pub & Grill is achain restaurant specializing indeep-fried pub grub with a nodto some traditional British dish-es like fish and chips and meat-loaf. Efficient, friendly servicemakes for quick turnover, butthe expansive bar and pool ta-ble area invite patrons to stickaround for a while. Open until 2a.m. seven nights a week, andstocked with flat screen televi-sions, cheap drink specials anda pool table, the pub hopes tobe a late night hotspot.

Full Belly Bistro 2779 Iris Ave.,Boulder. 720-242-6266 orwww.fullbellyboulder.com. Var-ied bistro fare for breakfast,

lunch, and dinner. Hours: Daily,breakfast: 7 to 11 a.m.; lunch,11 a.m. to 2:30 p.m.; dinner, 5to 9 p.m. (to 10 p.m. Friday andSaturday). All major creditcards. Wheelchair accessible.Vegetarian and vegan dishes.Noise level: Quiet. Recom-mended dishes: Lamb shank,oysters, eggs FlorentineFoodService 1⁄2Ambience$$Celebrated chef Radek Cerny’snewest enterprise aims to strikea balance between upscale cui-sine and affordable prices.Generally, it succeeds withdishes like lamb shank, the oy-ster appetizer, and eggs Flor-entine. Other dishes fall prey toa lack of consistency, poor pre-sentation, or uninspired flavors.The service can also rangesfrom attentive and alert to dis-missive and bored. Servingbreakfast, lunch and dinnerseven days a week, the restau-rant’s diverse menu rangesfrom gourmet to comfort food.

Happy Noodle House 835 Wal-nut St., Boulder. 303-442-3050or http://happynoodlehouse.com. Asian-inspired cuisine with high-endcocktails. Hours: Dinner nightly,4-10 p.m.; weekend lunchnoon-4 p.m. Reservations notaccepted. Somewhat kidfriendly. All major credit cards.

SEE RESTAURANTS, PAGE 50

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DINING GUIDERESTAURANTSRESTAURANTSRESTAURANTS from 48

Wheelchair accessible. Vege-tarian dishes. Noise level: Loud.Recommended dishes: Dry FryFun noodle bowl, wok charredgreens, homemade ice cream.Food 1⁄2ServiceAmbience$$The Happy Noodle Houseserves Asian-influenced disheswith a focus on noodle and ricebowls. In addition, the menufeatures many savory appetiz-ers and small plate options,and the bar is a well of crea-tively blended cocktails. Dinersshare common tables with oth-er patrons, and the lively, ro-bust atmosphere is both famil-ial and energizing.

Boulder Baked 1911 Broadway,Boulder. 303-444-4999 orwww.boulderbaked.com.Sandwiches, soups, shakes,and baked goods. Hours: Sun-day-Wednesday, noon-mid-night; Thursday-Saturday,noon-2 a.m. Reservations notrequired. Kid friendly. Visa andMasterCard accepted. Wheel-chair accessible. A few vege-tarian savory dishes and vegancupcakes available. Noise level:Quiet-medium. Recommendeddishes: Tomato bisque, grilledcheese, tuna melt, fresh-bakedcookies. Late night delivery andcare packages available.FoodServiceAmbience 1⁄2$Boulder Baked, located justsouth of Pearl Street andBroadway, offers soups, sand-wiches, cakes, pies, and vegan

and regular cupcakes. Fare isclassic comfort food, and theslightly greasy tuna melts andgrilled cheese sandwiches tastebetter and better the later itgets. Some of the desserts canbe overpoweringly sweet, butthe bakery has a great ideawith its made-to-order cookies.You choose from among 24 dif-ferent flavors, and they’rebaked on the spot. Even single-cookie orders ($1.10) are ac-cepted.

Sam’s Chinese and VietnameseRestaurant 5360 ArapahoeAve., Unit F, Boulder.303-447-3529. Asian cuisine.Hours: Monday-Friday, 11a.m.-9:30 p.m.; Saturday, 11:30a.m.-9:30 p.m.; Sunday, 4:30-9p.m. Lunch buffet, Monday-Fri-day, 11:15 a.m.-2:30 p.m. Nokids’ menu. Reservations notrequired. Visa and MasterCardaccepted. Wheelchair accessi-ble. Vegetarian entrées. Noiselevel: Quiet. Recommendeddishes: Vietnamese spring rolls,chicken with lemongrass, lunchbuffet.FoodServiceAmbience$$Sam’s Chinese and VietnameseRestaurant offers a weekdaylunch buffet for $8.95. The res-taurant sits in a shopping cen-ter near Arapahoe and 55thStreet, and it’s one of the fewquiet, sit-down dining places inthe area. Flavors are unsubtle,with garlic, pepper, ginger, andbrown sauces heavily repre-sented. But food is often tasty,and portions are always gener-ous for the prices.

Heidi’s Brooklyn Deli 908 Pearl

St., Boulder. 720-565-0448 orwww.heidisbrooklyndeli.com.Deli food. Hours: Monday-Fri-day, 8 a.m.-5 p.m.; Saturdayand Sunday, 9 a.m.-4 p.m.Reservations not required. Kidfriendly. All major credit cards.Wheelchair accessible. Vege-tarian entrées. Noise level: Qui-et-medium. Recommendeddishes: Shakes, smoothies,fresh mozzarella sandwich, Co-ney Island ReubenFoodServiceAmbience$

Linday’s Boulder Deli 1148 PearlSt. (in Häagen-Dazs store).303-443-9032 or www.lindsay-sboulderdeli.com. Deli food.Hours: Monday-Saturday, 8a.m.-9:30 p.m.; Sunday, 10a.m.-9:30 p.m. Reservationsnot required. Kid friendly. Allmajor credit cards. Wheelchairaccessible. Vegetarian entrées.Noise level: Medium-loud. Rec-ommended dishes: TBA andBLT sandwiches, tomato-basilbisque, cookiesFood 1⁄2ServiceAmbience 1⁄2$Heidi’s Brooklyn Deli and Lind-say’s Boulder Deli sit a fewblocks apart on Pearl Street.Heidi’s, near the corner of Ninthand Pearl, serves shakes,smoothies, wraps, soups and ahuge variety of sandwiches.Food is inconsistent, but someitems, like the fresh mozzarellasandwich, are quite tasty. Am-bience is dark and cozy. Lind-say’s is in a much sunnier spotin the Häagen-Dazs store atBroadway and Pearl. Offerings


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DINING GUIDE

are good across the board, andthe friendly servers are happyto give you samples of soup.

Blues & Greens 800 28th St.,Boulder. 720-974-7775. Road-house fare with vegan and veg-etarian dishes. Live music onmany nights; see www.boulder-shomeoftheblues.com. Restau-rant hours: 11 a.m.-10 p.m. dai-ly. Reservations accepted. Kidfriendly (no formal kids’ menu,but will prepare half portions ofmost dishes). All major creditcards. Wheelchair accessible.Vegetarian and vegan dishes.Noise level: Loud during livemusic performances, quiet-me-dium otherwise. Recommendeddishes: Mushrooms and cheeseappetizer, spinach salad, vege-tarian Philly “steak” sandwich.Food 1⁄2ServiceAmbience 1⁄2$$Blues and Greens, the new res-

taurant in the Boulder OutlookHotel, is anything but your run-of-the-mill hotel restaurant. Theplace features live blues actsfour nights a week, while therestaurant’s roadhouse faregoes beyond your standardburgers and ribs. The menufeatures several vegan dishesand food prepared with locallygrown and all-natural ingredi-ents. Food is affordable, crea-tive and tasty. Try the mush-room and cheese appetizer orthe Philly steak sandwich madewith seitan (wheat gluten).

The Kitchen 1039 Pearl St.,Boulder. 303-544-5973 orwww.thekitchencafe.com.Hours: Monday-Wednesday, 8a.m.-2 p.m. and 5:30-9 p.m.;Thursday and Friday, 8 a.m.-2p.m. and 5:30-10 p.m.; Satur-day, 9 a.m.-2 p.m. and 5:30-10p.m.; Sunday, 9 a.m.-2 p.m.and 5:30-9:30 p.m. Reserva-tions accepted. Very kid-friend-ly at breakfast, lunch andbrunch; evening is more fine-dining. All major credit cards.

Wheelchair accessible. Vege-tarian entrees. Noise level: Canbe loud in the daytime. Recom-mended dishes: Kedgeree(brunch), fennel and coppa sal-ad, Colorado grilled lamb chop,Maine pan-seared scallops,sticky toffee pudding.FoodServiceAmbience 1⁄2$$$$The Kitchen has received na-tional attention for its environ-mental practices, but this is justone of the many reasons to visitthe restaurant. Cuisine is con-sistently delicious. Particularstandouts include the Coloradolamb chop and the Kedgeree, afish and curried rice dish that isa favorite of co-owner HugoMatheson’s. At dinnertime therestaurant is a fine-dining es-tablishment, but daytime mealsoffer simpler but equally goodfood in a more casual atmos-phere.

Spruce Confections 767 PearlSt., Boulder. 303-449-6773.(Second location at Broadway

and Yellow Pine Road in northBoulder). Sandwiches, salads,soups and pastries. Hours:Monday-Friday, 6:30 a.m.-6p.m.; Saturday and Sunday, 7a.m.-6 p.m. Reservations notrequired. Kid friendly. Visa andMasterCard accepted. Wheel-chair accessible. Vegetarianentrees. Noise level: Medium.Recommended dishes: Break-fast croissant sandwiches,scones, New England clamchowder.FoodServiceAmbience$Spruce Confections serves cof-fee, pastries and savory fare.The downtown location offerslimited indoor seating, but theoutdoor patio is a prime hang-out spot on nice days. Food ismade fresh daily. At times,dishes suffer from being re-heated, but the all-natural in-gredients and well-balancedflavor combinations make forlots of appealing choices.Soups and breakfast croissantsandwiches are good bets.

George’s Food and Drink 202814th St., Boulder.303-998-9350 or

www.bouldertheater.com/georges.php. Appetizers, sand-wiches, and limited dinner fare.Hours: Monday-Friday, 5-11p.m., Saturday and Sunday, 5p.m. to midnight or 1 a.m. (va-ries), happy hour, 5-7 p.m. dai-ly. Reservations accepted forlarge parties. Kid friendly. Allmajor credit cards except Dis-cover. Wheelchair accessible.Noise level: Medium to loud.Recommended dishes: Chickensalad sandwich, BLT, farro cas-serole, pulled pork sandwich,butterscotch pudding.Food 1⁄2Service 1⁄2Ambience 1⁄2$$George’s Food and Drinkopened recently next to theBoulder Theater. The restaurantserves appetizers and café fare.Portions are small for the price,but food features high-qualityingredients and appealingflavor combinations. Duringhappy hour, the wine is plentifuland cheap ($3 a glass). Therestaurant’s old brick buildingand posters of bygone theatershows give it class, while thetheater-going patrons make it


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DINING GUIDE

buzz with excitement. A finespot to escape the recessiondoldrums.

Yaki Maki 1175 Walnut St., Boul-der. 720-974-0388 or www.ya-kimakisushi.com. Sushi andJapanese cuisine. Hours: Mon-day-Thursday, 11 a.m.-2:30p.m. and 4:30-10 p.m.; Friday,11 a.m.-2:30 p.m. and 4:30-11p.m.; Saturday, 2-11 p.m.; Sun-day, 2-9 p.m. Reservations ac-cepted. Kid friendly. All majorcredit cards except Discover.Wheelchair accessible. Vege-tarian entrées. Noise level: Me-dium. Recommended dishes:Specials (all-you-can-eat andany-two-rolls specials); salmonand yellow tail nigiri, rainbowroll #2, Philadelphia roll, salmonand avocado roll.FoodServiceAmbience$$Yaki Maki combines decent su-shi with affordable prices. The

restaurant offers several spe-cials including two rolls for$8.95 and an all-you-can-eatlunch ($13.95) or dinner($18.95). Fish doesn’t reach thesublime heights of that at topsushi establishments, but it isfresh and tasty. Standout rollsinclude the rainbow #2 and thesalmon-and-avocado roll; lesssuccessful dishes are themixed tempura (too soft) andthe caterpillar roll (too sweet).The restaurant sits at WalnutStreet and Broadway, with aninterior that will strike you as ei-ther sterile or pleasantly mod-ern, depending on your taste.

Thyme on the Creek 1345 28thSt., Boulder (in Millennium Har-vest House Hotel).303-998-3835. American cui-sine with European influences.Hours: 6 a.m.-10 p.m. daily.Reservations accepted. Kids’menu available. All major creditcards. Wheelchair accessible.One vegetarian dinner entrée.Noise level: quiet. Recom-mended dishes: scallops appe-tizer, salads, buffalo osso buco,

plum and walnut bread pud-ding.FoodService 1⁄2Ambience 1⁄2$$$$Thyme on the Creek offers finedining at the Millennium Har-vest House. The restaurant’stwo new chefs have addedsome delicious options to themenu, like the grilled scallopsand the squash soup. Fare canbe inconsistent; some dishesaren’t as carefully prepared asthey should be, given theirprice tag. But much of the fareis tasty, and the menu featuresseveral novelties — polentacroutons on the Caesar salads,corn “caviar” on grilled scallopsand an osso buco made withbraised buffalo.

Namaste Nepal Restaurant4800 Baseline Road #108,Boulder. 303-499-2234 orwww.namastenepalboul-der.com. Nepalese, Indian andTibetan food. Lunch hours:Monday-Friday, 11:30 a.m.-3p.m.; Saturday and Sunday,

noon-3 p.m. Dinner, 5-9:30p.m. daily. Reservations ac-cepted. No kids’ menu, but willaccommodate kids. All majorcredit cards. Wheelchair acces-sible. Many vegan and vegetar-ian entrees. Noise level: Quiet.Recommended dishes: Buffets,carrot naan, goat curry.FoodServiceAmbience 1⁄2$$Namaste Nepal Restaurant of-fers Nepalese, Indian and Ti-betan fare, with a special em-phasis on vegetarian dishes.Some of Namaste’s more un-usual offerings are among itsbest — try the carrot naan, thegoat curry special, or, if thebuffet has it on the day you vis-it, the deliciously creamy sweetpotato masala. The restaurantoffers both a lunchtime anddinner buffet. These are a goodvalue, although à la carte faretends to be hotter and fresher.Service is gracious, ambiencequiet and inviting.

Erhard’s European Cafe 4800

Baseline Road, A109, Boulder.303-494-3635. Pastries, sand-wiches and sausage lunches.Hours: Monday-Friday, 8 a.m.-5 p.m.; Saturday, 8 a.m.-4 p.m.Reservations accepted but notrequired. Kid friendly (quickservice). No credit cards.Wheelchair accessible. Vege-tarian entrées: Egg salad andcheese sandwiches. Noise lev-el: Quiet. Recommended dish-es: Frankfurter lunch, Polishsausage lunch, pastries.Food 1⁄2Pastries 1⁄2ServiceAmbience 1⁄2$Erhard Bochert has been bak-ing in Boulder for decades, andhis eponymous café reflects hismany years of experience. Er-hard’s serves light lunches andpastries. Most of the lunch of-ferings are well prepared butconventional; an exception arethe sausage lunches, whichfeature real Frankfurters or Pol-ish sausage. When it comes to



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Dot’s Diner 2716 28th St., Boul-der. 303-449-1323. Americandiner fare and Nepalese curriesat lunchtime. Hours: Monday-Friday, 7 a.m.-2 p.m., Saturdayand Sunday, 8 a.m.-2 p.m.(Breakfast served all day, lunchstarts at 10:30 a.m.) Reserva-tions not required, but call forlarge parties. Very kid friendly.Visa, MasterCard and Discoveraccepted. Wheelchair accessi-ble. Vegetarian entrees. Noiselevel: Medium. Recommendeddishes: Lunchtime curries,omelets.Food 1⁄2ServiceAmbience$Dot’s Diner on 28th Street of-fers omelets, hash browns,meatloaf, and baigan bharta.Baigan bharta? Yes, that’s right— it’s roasted eggplant with

ginger and garlic, and it’s oneof several Nepalese dishes therestaurant serves at lunchtime.The diner has five Nepaleseemployees, and owner PeterUnderhill has taken advantageof their culinary background tooffer some unusual diner fare.Dot’s curries are fragrant andsatisfying, while the restau-rant’s traditional fare remainstasty as well. The fluffy omeletsand $4.25 Early Bird special(before 8 a.m.) are good break-fast bets.

Murphy’s Grill 2731 Iris Ave.,Boulder. 303-449-4473 orwww.murphysgrillboulder.com.Pub food and more gourmetfare. Hours: 11 a.m.-10 p.m.Sunday and Monday, 11 a.m.-11 p.m. Tuesday-Saturday.Reservations accepted. Kidfriendly. All major credit cards.Wheelchair accessible. Vege-tarian entrées. Noise level: Me-dium. Recommended dishes:Catfish poppers, Murphy’s pas-ta, burgers, “the smallest des-sert in town.”FoodServiceAmbience$$

Murphy’s Grill offers pub farelike burgers and nachos as wellas more upscale dishes like theMurphy’s pasta, which featuresa delicious roasted red peppercream sauce. Another menustandout is the “Smallest Des-sert in Town,” which gives youa small brownie and ice creamfor just 99 cents. Ambience ischeerful and friendly. Murphy’sis named after Murphy’s Law,the edict that anything that cango wrong will, and the restau-rant is decorated with signscapitalizing on this theme.

Carelli’s Ristorante Italiano 64530th St., Boulder.303-938-9300 or www.carel-lis.com. Traditional Italian cui-sine. Hours: Monday-Friday, 11a.m.-10 p.m., Saturday, 4-10p.m.; Osteria happy hour, Mon-day-Saturday, 3:30-6 p.m. Res-ervations accepted. Kid friend-ly. All major credit cards exceptDiscover. Wheelchair accessi-ble. Vegetarian entrees. Noiselevel: Medium. Recommendeddishes: Eggplant Parmesan, ri-sotto di mare, crème brulée.Food 1⁄2


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ServiceAmbience$$$Carelli’s offers a standard Ital-ian menu of calzones, pizzas,pastas and “secondi.” Fare canbe inconsistent — on my visitthe veggie calzone featurednearly raw broccoli, while the ri-sotto di mare was well-cooked,creamy and full of fresh sea-food. A big reason to visit Care-lli’s, though, is not the food butthe ambience. Owner GregCarelli recently added a newwing to the restaurant, and thecombination of an open-pit fire-place, floor-to-ceiling windows,and a snazzy LED light pendantmake the place both relaxingand glamorous.

John’s 2328 Pearl St., Boulder.303-444-5232 or www.john-srestaurantboulder.com. Tradi-tional fine dining. Hours: Openfor dinner Tuesday throughSaturday at 5:30 p.m.; closedSunday and Monday except forgroups of 12 or more. Reserva-tions recommended. Moderate-ly kid friendly (no kids’ menu,but pasta and other dishes pre-pared upon request). All majorcredit cards. Entrance has twosteps, but staff are available tohelp patrons in wheelchairsnavigate these. One vegetarianentrée; many fish entrées.Noise level: Quiet. Recom-mended dishes: Duo of crab,pan-seared duck breast, risot-to, lime bombe.FoodService 1⁄2Ambience$$$$Zagat recently chose John’s asone of three Boulder restau-rants to make its “World’s TopRestaurants” list, and it’s easyto see why: food, service andambience all get very highmarks. Chef and co-owner Co-rey Buck excels at using con-trasting flavors to provide inter-est. His sister and co-owner,Ashley Maxwell, is responsiblefor the sumptuous desserts.John’s sits in a cottage-stylebuilding on east Pearl Street,and ambience is cozy and qui-et.

b.side lounge 2017 13th St.,303-473-9463 or www.thebsi-delounge.com. Small platesmenu with international focus.Open daily, 5-11 p.m. All majorcredit cards. Moderately kidfriendly (bar atmosphere).Wheelchair accessible. Vege-tarian dishes. Noise level: Me-dium. Recommended dishes:Spinach pie, lamb with stuffedpepper, coconut shrimp.Food 1⁄2Service 1⁄2

Ambience$$$The b.side Lounge offers awide-reaching small-platesmenu. Cold plates include sal-ads, spring rolls, and capreseskewers, while hot options, of-ten more elaborate, featuredishes like lamb chops andcheese fondue. Food tends tobe expensive, but the happy-hour wine specials offer a gooddeal. The interior has received amakeover since its Trilogy daysand now sports crimson wallsand graphic-novel-style prints.The outdoor patio provides arelaxed place to sip your Syrahand people-watch.

Spud Bros. 2010 Pearl St., Boul-der. 303-444-1836 orwww.spud-bros.com. Frenchfries with a variety of toppings.Hours: Monday-Saturday, 11a.m.-11 p.m.; Sunday, noon-10p.m. Reservations not required.Kid friendly. All major creditcards. Wheelchair accessible.Vegetarian entrees. Noise level:Medium. Recommended dish-es: Dixie dinner, vegetarian/vegan chili, Thai chicken.FoodServiceAmbience 1⁄2$If you like french fries, youshould try Spud Bros. at leastonce. The eatery specializes infries with creative toppings —nacho cheese, Thai chicken,and pizza sauce with peppero-ni, to name a few. The restau-rant offers fries baked, friedand in-between. On the bakedversions, fries can become alittle mushy underneath theirsauces. But the topping combi-nations are tasty. Meat-eatersshould try the Dixie dinner withchicken and barbecue sauce,while the vegan chili makes agood vegetarian choice. Ambi-ence is cheerful, while food ischeap, fast and satisfying.

Bali to Bombay 1630 30th St.,Boulder. 303-444-1809. Indian,Thai, Indonesian and Nepalesecuisine, including $9.95 lunchbuffet. Hours: 11 a.m.-2 p.m.and 5-9 p.m. daily. Reserva-tions not required. Kid friendly.All major credit cards. Wheel-chair accessible. Vegetarianentrees. Noise level: Medium.Recommended dishes: Kabulinaan, samosa chat, saagpaneer, vegetable korma.FoodService 1⁄2Ambience 1⁄2$$Bali to Bombay’s cuisine in-cludes dishes from India, Thai-land, Indonesia and severalother Asian countries, and it’s atestament to the restaurant thatit does these different styleswell. According to chef-owner

Vim Rai, who is Nepalese, themenu may expand even furtherin coming months. A $9.95lunch buffet showcases therestaurant’s culinary breadthand offers many vegetariandishes. Service at Bali to Bom-bay can be disorganized, butthe restaurant has a pleasingdécor. It’s located in the shop-ping center at the northeastcorner of 30th Street and Ar-apahoe Avenue.

Cantina Laredo 1680 29th St.,Boulder. 303-444-2260 orwww.cantinalaredo.com. Up-scale Mexican food. Hours: 11a.m.-10 p.m. Sunday-Thursday,11 a.m.-11 p.m. Friday andSaturday. Reservations ac-cepted. Kid friendly. All majorcredit cards. Wheelchair acces-sible. Vegetarian entrées. Noiselevel: Medium. Recommendeddishes: Top-shelf guacamole,Cantina Laredo platter, cama-rones escondidos, Mexicanapple pie.Food 1⁄2ServiceAmbience

$$$Twenty Ninth Street’s CantinaLaredo serves gourmet Mexi-can fare. Prices can be on thesteep side, but the food is in-deed a step up from that atmany Mexican restaurants.Don’t expect to find everythingtopped with chile — here you’llget sophisticated sauces likethe poblano sour cream mix-ture or the delicious chipotle-wine sauce. Ambience is relax-ing and inviting, whether you sitinside or on the restaurant’soutdoor patio.

Crepes a la Cart 2018 Broad-way, Boulder, 303-444-4191 orwww.crepesalacarts.com. Sa-vory and sweet crepes. Hours:8 a.m.-10 p.m. Sunday-Wednesday, 8 a.m.-11:30 p.m.Thursday-Saturday. Reserva-tions not required. Kid-friendly.Visa, MasterCard and Discoveraccepted. Wheelchair accessi-ble. Vegetarian entrees. Noiselevel: Medium. Recommendeddishes: The complete vegetari-an crepe, ham and cheesecrepe, raspberry chocolate

cream crepe.Food 1⁄2Service 1⁄2Ambience$Crepes a la Cart, located onBroadway between Spruce andPearl streets, serves more than75 different crepe dishes. Youcan choose from the traditional— the ham and cheese, theCrepes Suzette, the crepeswith fruit and sour cream. Oryou can choose from the moreadventurous — the pizza crepe,Tex-Mex breakfast or thepumpkin pie. The restaurant’scheerful country French décorand prime downtown locationmean that it can get busy overlunchtime, so orders can take awhile. It’s worth a visit, though,particularly for the raspberrychocolate cream crepe.

Bangkok Cuisine 4479 Broad-way, Boulder. 303-786-9999.Thai food with emphasis on ve-gan, vegetarian and seafooddishes. Hours: Daily, 5-10 p.m.



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Reservations accepted. Kidfriendly. All major credit cards.Wheelchair accessible. Gluten-free dishes. Noise level: Quiet.Recommended dishes: Coconutsoup, curries, pad Thai, shrimpwith asparagus.FoodService 1⁄2Ambience$$North Boulder’s BangkokCuisine is located near theintersection of Broadway andViolet Avenue. The restaurantserves only dinner; during theday, the space is occupied bythe North Boulder Café. Theatmosphere is plain, but the foodmakes Bangkok Cuisine worth astop. The restaurant specializesin seafood and vegan andvegetarian foods. Six differenttypes of curry are available, aswell as numerous stir-fry andnoodle dishes. If you like Thaifood’s signature flavors —coconut milk, curry, lime, fishsauce, etc. — you’ll like BangkokCuisine.

Dolan’s Restaurant 2319Arapahoe Ave., Boulder.303-444-8758 orwww.dolansrestaurant.com.Steak and seafood. Hours:Lunch: Monday-Friday, 11a.m.-2 p.m.; Dinner: Monday,5-9 p.m., and Tuesday-Saturday, 5-10 p.m.; Happyhour: Monday-Friday, 2-7 p.m.and Saturday, 4-7 p.m.Reservations accepted. Kidfriendly, especially duringhappy hour. All major creditcards. Wheelchair accessible.No vegetarian entrées, butvegetarian dishes preparedupon request. Noise level:Medium-quiet. Recommendeddishes: Crab cake appetizer,seared sea scallops, New Yorkstrip steak, bourbon breadpudding.Food 1⁄2Service 1⁄2Ambience 1⁄2$$$$Dolan’s Restaurant, locatednear Arapahoe Avenue andFolsom Street, offers steak,seafood and an extensive winelist. Although the restaurantrecently hired a new executivechef, the fare remainstraditional. The menu featuressuch classics as troutamandine, chicken Marsala,and New York strip steaks withbaked potatoes. Dishes are

consistently well-executed, andseafood fans will find manysatisfying options. Banquetservice is available.

Gurkhas Restaurant 6565Gunpark Drive, #190,Gunbarrel. 303-530-1551 orwww.gurkhasrestaurant.com.Nepalese, Tibetan and Indiancuisine. Hours: Lunch, 11 a.m.-2:30 p.m. Monday-Friday,noon-2:30 p.m. Saturday andSunday; Dinner, 5-9 p.m. daily.Reservations accepted. Allmajor credit cards. No kids’menu, but will prepare smallerportions upon request.Wheelchair accessible.Vegetarian entrées. Noise level:Quiet. Recommended dishes:Swordfish appetizer, Mumtazsampler, momos, lunch buffet.Food 1⁄2Service 1⁄2Ambience$$Gurkhas Restaurant recentlyopened in the Gunbarrelshopping center. Therestaurant’s owners, NarayanDuwal and Kalapana Gurung,are originally from Nepal, andthe restaurant featuresNepalese cuisine as well asIndian and Tibetan fare. A dailylunch buffet ($8.99) features achanging selection of around10 dishes, centered mostlyaround Indian fare. A goodsalad and dessert bar is alsoavailable. Ambience is quietand peaceful.

The Cup 1521 Pearl St., Boulder.303-449-5173 orwww.thecupboulder.com.Bagels, panini, pastries andcoffee drinks. Hours: Monday-Sunday, 7 a.m.-10 p.m.Reservations not required.Moderately kid friendly. Allmajor credit cards. Wheelchairaccessible. Vegetarian entrees.Noise level: Medium.Recommended items: Coffeedrinks, veggie bagel sandwich,fruit cups, pastries (especiallychocolate cupcakes).Food 1⁄2PastriesService 1⁄2Ambience$The Cup, which recentlycelebrated its one-yearanniversary, serves bagelsandwiches, panini, quiche andan assortment of homemadepastries. The bagel sandwichesand fruit cups offer goodchoices, but it’s the pastriesthat really shine. As for coffee,the café serves exclusively Fair


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Trade, organic blends. And thecafé’s employees are seriousabout coffee — one recentlytook home an award from theRocky Mountain BaristaCompetition for his espresso-and-root-beer concoction. TheCup sits next to the MountainSun on Pearl Street.

Beau Jo’s Pizza 2690 BaselineRoad, Boulder. 303-554-5312or www.beaujos.com. Pizza,pasta and salad. Hours:Sunday-Wednesday, 11 a.m.-10 p.m.; Thursday-Saturday, 11a.m.-midnight. No reservations.Very kid friendly. All majorcredit cards. Wheelchairaccessible. Vegetarian entrées.Noise level: Can be loud.Recommended dishes: MamaMia pizza, salad bar, lunchbuffet.FoodServiceAmbience 1⁄2$$Beau Jo’s operates eight pizzaparlors in Colorado, with their

newest location beingBoulder’s branch at BaselineRoad and 27th Way. Therestaurant is famous for itsmountain-style pies whichfeature a thick, fast crust —ideally suited for dipping inhoney after you’re done withthe pizza’s savory filling. Forthin-crust aficionados, therestaurant offers prairie-stylepies. An $8.49 lunch buffetincludes all-you-can-eat pizzaand salad.

Golden Sun Chinese Restaurant1635 28th St., Boulder.303-449-0783. AmericanChinese food. Hours: Daily, 11a.m.-11 p.m. Reservations notrequired. Visa and MasterCardaccepted. Wheelchairaccessible. Vegetarian entrees.Noise level: Quiet.Recommended dishes: Egg-drop soup, sweet-and-soursoup, bean curd withvegetables.Food 1⁄2ServiceAmbience$The Golden Sun, located in theshopping center at the

northwest corner of ArapahoeAvenue and 28th Street, offersAmerican Chinese cuisine ataffordable prices. The lunchbuffet ($6.99) includes a hugespread. Many of the buffet

dishes feature similar sauces,however, which tend to be onthe heavy side. A better bet isto order à la carte, wherevegetables are fresher andsauces more distinct. Co-

owner Hua Cui acts as hostessand main server in the diningarea, and her friendliness givesthe restaurant a welcomingfeel.


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CLUB DATE TIME FACILITY

Coach/Officers August 24 6-7:30pm RCCR 1-4

Baseball August 26 8-9pm RCCR 1-2

Crew August 25&26 7-8pm RCCR 1-2

Cycling August 25 6:30-8pm HELLEMS 252

Dance August 27 7-8pm RCCR 3-4

Equestrian August 27 7-8pm RCCR 1-2

Fencing September 2 7-8pm RCCR 3-4

Field Hockey August 26 6-7pm RCCR 3-4

Fly Fishing September 3 5-6pm RCCR 1-2

Freestyle Ski September 10 6-7pm RCCR 3-4

Men’s Hockey August 27 5-6pm RCCR 1-2

Women’s Hockey August 27 5-6pm RCCR 3-4

Kayak September 3 7-8pm RCCR 3-4

Men’s Lacrosse August 25 7-8pm RCCR 3-4

Women’s Lacrosse August 26 7-8pm RCCR 3-4

Racquetball August 27 8-9pm RCCR 1-2

Roller Hockey August 27 6-7pm RCCR 3-4

Men’s Rugby August 25 8-9pm RCCR 1-2

Women’s Rugby August 25 8-9pm RCCR 3-4

Snowboarding September 10 7-8pm RCCR 3-4

Men’s Soccer August 25 5-6pm RCCR 3-4

Women’s Soccer August 25 6-7pm RCCR 3-4

Softball August 27 6-7pm RCCR 1-2

Swimming & Diving August 26 5-6pm RCCR 3-4

Synchronized Skating September 3 6-7pm RCCR 3-4

Tae Kwon Do September 3 6-7pm RCCR 1-2

Tennis August 26 6-7pm RCCR 1-2

Triathlon Sept. 1 7-8pm BENSON SCIENCES 180

Men’s Ultimate August 25 5-6pm RCCR 1-2

Women’s Ultimate August 26 5-6pm RCCR 1-2

Men’s Volleyball September 1 7-8pm RCCR 1-2

Women’s Volleyball September 1 7-8pm RCCR 3-4

Water Polo August 26 8-9pm RCCR 3-4

Wrestling September 2 7-8pm RCCR 1-2

For more information, please call 303.492.5274 or stop by theStudent Recreation Center, Collegiate Sports Clubs Office Room 126.

Note: RCCR = Recreation Center conference Rooms (2nd Floor)

Abby Van Horn, left, and Emily Wright do happy hour at Laudisio’s inBoulder. File photo Jonathan Castner

Bottoms upLocal happy hourspecials abound

By Kim FullerFor the Colorado Daily

I t’s 5 o’clock somewhere, evenduring a time of tightbudgeting and prudent

spending.

Dining out is often one of thefirst luxuries sacrificed when theeconomy is faltering, but whilemost Boulder restaurants arefeeling the hurt of pinchedpennies, their daily offerings ofgood deals on food and spirits arebound to make everyone a littlehappier.

“I think the hardest thing forrestaurants is to cut down their

margins,” says Andre Lobato,chef-owner of the 14th Street Barand Grill. “But we have seenpeople making a bigger effort toget here during social hour.”

Happy hours are a good way tosample restaurants without havingto commit a lot of money, andmany provide extensive foodmenus in addition to thediscounted drinks.

“We try to offer as much of a

SEE DRINKS, PAGE 60

Drink specialsFor a complete list ofBoulder-area happy hourspecials, visitwww.coloradodaily.com

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value as we can,” Lobato says.“People are more guarded aboutspending money. We want tomake sure they are getting a goodmeal, because it might be the onlytime that week or month they goout.”

Many restaurants, such as TheMed and the Boulder Cafe, haveextended their happy-hourschedules, and LaudisioRestaurant has opened up asecond bar area to accommodatethe growing popularity of itshappy hour.

“We have nights here wherethe bar is totally packed,” saysSierra Silverman, a hostess at Q’sRestaurant in the HotelBoulderado. “But if you come

toward the end or on Sunday, it’snot usually as crowded.”

A number of Boulder happyhours are being extended throughthe weekend as well, makingthem more accessible at timeswhen family and friends can gettogether.

“I like to go to happy hour withmy friends at places where we cansit down and catch up, withaffordable drink prices and amenu that pleases everyone,” saysMary Hawkins, a student at theUniversity of Colorado. “I feel likein Boulder there is a wide rangeof happy-hour times, so you canfind something that fits yourschedule.”

Here is a listing of some localhappy hours. Most restaurantmenus can also be found on their

Web sites.

Centro Latin Kitchen andRefreshment Palace

Offering a rustic and warmspace on cold evenings and anopen-air patio on sunnyafternoons, Centro is a trulyhappening post-work destination.The restaurant prides itself inhandcrafted cocktails and creatinga festive atmosphere.

Happy hour: Monday, 4 p.m. toclose; Tuesday through Thursday,4-5:30 p.m.; Friday throughSunday, 3-5:30 p.m.

Drink specials: $2 ModeloCans and Cuba Libres

Food specials: $2 tacos, $2chips and salsa

SEE DRINKS, PAGE 61

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With its colorful and warmatmosphere, Aji will put a freshspin on a dull day. Find richflavors and creative cocktailsevery night of the week, but comeand stay late on Sundays forspecials all night long.

Happy hour: 3-6 p.m. daily;Sundays, 3 p.m. to close

Drink specials: $3.50 housewines, $4 mojitos, $2.50 draftbeers

Food specials: $3.50

empanadas, $4 ceviches, soup$3.50 cup, $6 bowl


Info: 303-442-3464 orwww.ajirestaurant.com

Old Chicago

All-American, and every beeryou can think of. Old C’s is knownfor its on-tap selection, and happyhour brings a deal to the drafts.Head there after 10 p.m. for half-off wings.

Happy hour: 3-6 p.m. Mondaythrough Friday

Drink specials: $2.50 domesticbeers, $3 imported beers

Food specials: $2.50 two-topping mini pizza in the bar, half-price wings after 10 p.m.


Phone: 303-443-5031 orwww.oldchicago.com

The MediterraneanRestaurant

The Med’s exotic cuisinecombines Italian, French, Spanishand Greek flavors, and theenergetic dining room makes fora spirited experience for singlesor large groups. Happy houroffers a full menu of hot tapas andcold tapas for half-price.

Happy hour: 3-6:30 p.m. daily

Drink specials: $1 off all welldrinks, house wines, beer andsangria

Food specials: Half-pricetapas, $4 pizza Margheritas

Location: 1002 Walnut St.

SEE DRINKS, PAGE 62

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Info: 303-444-5335 orwww.themedboulder.com

Hapa Sushi Grill & SakeBar

Late afternoon or late night,Hapa’s two-part happy hour keepssushi rollin’ and sake coming. For

those still wary of raw fish andseaweed, this would be a goodand affordable way to dive in.

Happy hour: Monday-Saturday,2:30-5:30 p.m.; Thursday-Saturday,10 p.m. to close

Drink specials: $3.50 beer,sake and infused sake

Food specials: $7 for twobeginner rolls, specials on smallsides


Phone: 303-473-4730 orwww.hapasushi.com

Brasserie Ten Ten

Feeling French? Small bites arethe perfect complement to finedrinks during this simple andclassic happy hour. A wrap-aroundbar area is a perfect social setting,next to a sophisticated dining areathat inspires conversation and ahealthy appetite.

Happy hour: 3-6:30 p.m. daily

Drink specials: $3.25 selectbeers, $3.50 select wines, $3.75select spirits

Food specials: Appetizersranging in price from $1 to $5,

including olives, frites, burger andfish and chips

Location: 1011 Walnut St.

Info: 303-998-1010 orwww.brasserietenten.com

Boulder Cafe

A Boulder favorite for happyhour, this corner restaurant at13th and Pearl streets sees abustling crowd in its booths, bar,and patio, offering great prices onfavorites such as fondue dishes,calamari and a tower of nachos,complemented by thirst-quenching half-priced drinks.

Happy hour: 3-7 p.m. daily

Drink specials: Most drinkshalf-price

Food specials: Half off allappetizers and raw bar, whichincludes oysters on the half shell,peel-and-eat shrimp and crab legs


Info: 303-444-4884

DRINKSDRINKSDRINKS from 61

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