San Francisco Soup Company nourishes bellies and the environment alike with healthy, hearty fare made with organic, locally sourced ingredients and sustainable methods. As their name implies, each location dishes out bowl upon bowl of steaming soup crafted from more than 40 recipes–the exact number of soups a grandmother can make before she must become a public company. Ladles carry liquid meals of New England clam chowder, homemade chicken soup, and black-bean chili to feed hungry tummies alongside custom-made salads and grilled sandwiches.
Smashburger isn't just the name—it's the way chefs grill every burger. First, they form never-frozen, 100% Angus beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. The chefs then sandwich each slab in an artisan bun and turn it into one of an array of standard burgers or locally inspired specialties unique to each market. This handcrafting approach typifies everything else the chefs do, from blending handspun Häagen-Dazs shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded to 160 restaurants in five years, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Cuisine Type: Modern Greek: Organic, Local, Fresh
Most popular offering: Spanakopita, kebabs, souvlaki
Delivery / Take-out Available: Yes
Alcohol: Full bar
Number of Tables: 25?50
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Making reservations in advance is very helpful.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
When we first entered the space that was to become Volta, we knew instantly what type of restaurant wanted to emerge?seasonal, soulful, natural, exquisite, and casual fine dining. Living art expressed through an ever-changing organic Mediterranean-inspired menu with strong Greek influences. The latter was infused into our concept because Volta carries an extension of /[my/] heritage, an imprint of having been born in Greece and raised very traditionally. We wanted to find an authentic way to share some of these same core values around food, celebration, and hospitality with all our guests. Having daily menus is like cooking from scratch in a home kitchen. We work only with ingredients full of freshness and purity, mostly organic, local, and non-GMO. Our regional and classic Greek specialties have become favorites?healthy dishes full of zest and flavors. The fact that Crete has now surpassed Japan as the place in the world with the highest longevity doesn?t surprise us.
For Volta, from the very beginning, it has been all about bringing this way of wholesome living and eating to Boulder, real food from the earth and sea made with love and care. Like in Crete, our sourcing is bound to nature?the organic farmer and rancher, the sustainable fisherman and forager; these are our true friends and partners. Today, the popular culture calls this way of eating "paleo;" we call it ?Mediterranean goodness.? And it?s our standard of keeping it real?as close to nature as possible.
Is there anything else you want to add that we didn't cover?
The true rewards of running Volta are the happy faces of guests who leave satisfied, who express gratitude for the experience and return again and again for more amazing and delicious Mediterranean food and beverages full of goodness. What makes this journey most fulfilling is the community we are building here at Volta. Every guest is an opportunity to make a new friend, and we genuinely like every one of our friends.
On average, it takes one year to invent a sandwich that meets the standards of Jason's Deli—countless combinations of breads and filling won't ever leave the test kitchen. Those that do follow a strict set of rules: no artificial trans fat, no high-fructose corn syrup, and flavors that come from freshness rather than additives. The results can be bitten into at hundreds of locations across America. At each, difficult choices abound between reubens and spicy-ranchero chicken wraps, or between a turkey club and a New Orleans-inspired muffaletta, spread with a family-recipe olive mix. Even those who don't want a sandwich still have to make tough decisions when they approach the salad bar brimming with organic fixings.
Despite the difficulties of selection, Jason's Deli prioritizes convenience. Its stores have organized a list of gluten-sensitive selections as well as healthy kids' meals, which come with sides of organic carrots or apples as opposed to other restaurants' deep-fried lard balls. The company also advocates for emotional health as fervently as it does nutrition—its Leadership Institute hosts workshops for employees on topics ranging from conflict resolution to finances to ethics.
Filled with chrome-bordered tabletops and soft teal paint, StarLite Diner & Lounge recalls the aesthetics of the 1950s while making room for modern updates. Instead of popping quarters into jukeboxes, diners plug their iPods into vintage speakers at the table. The vinyl booths, vintage signs, and painted spaceships bearing I Like Ike bumper stickers, however, firmly ground the eatery’s look in the past.
StarLite Diner & Lounge's food similarly straddles the past and present with classic comfort-food staples such as meatloaf alongside more modern diner dishes such as cilantro-lime chicken and pesto wraps. Cooks flip grass-fed beef patties and top conventional burgers with such inventive toppings as chili, fried eggs, or Hawaiian combinations of teriyaki and grilled pineapple. Visitors can also take a seat on the outdoor patio, spacious and cozily fenced off from the sidewalk, while they share baskets of sweet-potato tots or funnel fries served with maple syrup and cinnamon-sugar butter.
To achieve McDevitt Taco Supply’s current taco eating record, Patrick Calabro scarfed down 14 in one hour. The mobile cart’s customers are always welcome to vie for the title, but dreams of glory need not get in the way of savoring every bite of each made-to-order taco. Comprised of local, organic ingredients, the rotating menu’s selections have ranged from black pepper and garlic steak to roasted sweet potato and black beans smothered with avocado tomatillo salsa. Along with their mastery of spicy flavors, the cart’s proprietors, the McDevitt brothers, cater to sweet teeth with their chocolate bacon pancake tacos, a less challenging alternative to catching piñata meat with a taco shell.
The McDevitt brothers also promote a culture of eco-friendliness, entreating patrons to compost the cups and napkins dispensed at the cart. They even serve organic hot apple ciders—which are what would flow down rivers in a 100% environmentally clean world.