With multiple varieties at each location, there are enough options to pleasantly coat any mozzarella-covered tongue in tasty toppings. Veggie fans will appreciate the veggie supreme, dotted with mushrooms, green peppers, onions, black olives, and tomatoes. For feasters who can't decide between this or that, the super combo comes stocked from crust to crust with Canadian bacon, pepperoni, mushrooms, onion, black olives, and extra cheese. Offerings vary by location, so consult the menu at your nearest location before ordering.
The Daily Camera, Boulder magazine, and Westword praise BOP Boulder Pizzeria's fresh and seasonal toppings. The Spunky Coconut loves the gluten-free pizza options at BOP. Yelpers give Bop an average rating of 3.5 stars and 80% of Urbanspooners like it:
As a boy in Italy, Fabio Flagiello?s life was filled with family gatherings that centered around cured meats, aged cheeses, fresh pastas, and wine. As the chef at PastaVino, he recreates the food from his childhood for the masses, using fresh, organic ingredients that he sources locally or imports from Italy. For example, he slathers freshly made fettuccine with a rustic wild boar ragu. He cares as much about the restaurant's wines as the food, carefully selecting vintages?including some biodynamic options?to stock the wine cellar. Like its menu, the restaurant?s decor blends the rustic with the modern, as evidenced by its exposed ductwork, brick walls, and glowing, LED-enhanced bar.
Chef Aaron Bennett and his culinary team combine the philosophies behind farm-to-table cooking with gourmet Italian dining at Bácaro Venetian Taverna. The menu features classic Venetian dishes made with fresh, seasonal ingredients sourced from local and organic farms, including Talbott Farms, Isabel Farms, and Haystack Mountain, among others. Panzanella salads season tomatoes and garlic croutons with basil-infused olive oil and wild boar shoulder gets braised in chianti before being served with creamy, truffle-infused polenta. The kitchen makes all of their pastas in-house, and gluten-free spaghetti or penne can be substituted for wheat-free diets.
Bácaro takes its name from the lively taverns around Venice, which are noted for their laid-back atmosphere, simple furniture, and affable ghosts. Bartenders fuel lively gatherings with pitchers of sangria, housemade Italian liqueurs, and selections from their extensive wine list during daily happy hours. The eatery also hosts guests on its spacious rooftop patio, where chandeliers and the fact that it is on a rooftop heighten views of downtown Boulder.
A fountain gingerly gurgles at the center of Antica Roma's main dining room, whose exposed-brick walls and flower-adorned window edges recreate the atmosphere of an Italian piazza. Behind the picturesque scenes, chefs prepare authentic Italian dishes that complement the Old-World environs, drawing upon fresh ingredients from Antica Roma's own garden to whip up bowls of housemade minestrone and margherita pizzas. They adorn spaghetti with their own handcrafted meatballs, bake regular or multigrain penne with eggplant, and toss gluten-free fettuccine with tiger shrimp poached directly from Siegfried and Roy's underwater show.
Within the elegantly rustic digs or out on the veranda overlooking the Pearl Street Mall, diners can accompany classic Italian meals with an imported or domestic red or white vino from Antica Roma's award-winning wine list.
At Trattoria on Pearl, chef Guillermo Casarrubias wields pizza and pasta recipes learned from Italian chefs as his wife and cofounder, Sara, crafts breads and desserts. This division of labor yields a menu of meticulously prepared Italian eats, from duck bruschetta with house-cured meat to house-made ravioli, fettuccine, and lasagna. House-made mozzarella also graces a selection of crisp extra-thin-crust pizzas, a house specialty.
Chef Guillermo's culinary philosophy places a premium on freshness, so he crafts seafood dishes with Dover sole, Alaskan black cod, and barramundi sent direct from Australia's Great Barrier Reef. Other entrees incorporate dry-aged steaks and organic chicken breasts. Diners can also open the wine list to order bottles of bubbly or sharpen their tongue-twister skills by saying "Moët & Chandon Dom Pérignon" 10 times fast.