When pressed for his motivations behind HBurgerCo, managing partner Pete Pflum told a reporter from Dining Out, "It's my favorite meal from childhood," before adding that the burger is "accepted as a meal unto itself—especially when you're using the best meat, baked goods, and fixings." Housed in a sleek but familiar space designed by Robin Smith Designs, the head chef conjures inventive burgers, while soda jerks also harness the combined power of local spirits and liquid nitrogen to craft inventive cocktails and milk shakes. Patties hand-formed from locally-sourced Angus beef, lamb, turkey, veggies, and buffalo arrive at tables crowned with eclectic toppings including fried eggs and asian slaw, complimented by a create-your-own-salad menu. Draft brews pour into glasses cooled with liquid nitrogen, which prevents libations from getting warm and snowmen from getting bartending gigs.
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.
South Mouth Wings' proclaimed origin story of their wings involves a cave, a perilous quest, and a monstrous Memphis chicken graced with healing powers and the ability to produce untold herds of delicious chickens. Whether sourced from a mythic cave or a farm, however, once the chicken wings are back in Boulder they get doused in one of eight sauces or two dry rubs. Boulder Weekly's correspondent particularly enjoyed the mango habanero, but more sensitive taste buds can gravitate towards a golden honey or a sweet barbecue sauce. The kitchen team prepares four heat levels of classic wings, culminating in the blazing "You Better Not" that just dares diners to consume it, right after they get their tongue off that frozen pole.
Snarf's Chicago stems the advancement of hunger with a menu of oven-toasted 5-inch, 7-inch, and 12-inch sandwiches such as roast beef, ham, or tuna. Chefs draw from their skill bag to create specialty selections, pairing prime rib with provolone, rotisserie chicken with swiss cheese, and smoked brisket with barbecue sauce that lets patrons add kiss prints to autographed napkins. Meanwhile, salads smother greens with pepperoni, avocado, hard-boiled eggs, garden veggies, and a splash of the shop's six dressings. Not content to only satisfy empty stomachs, Snarf's also garbs the body with purchasable attire, including T-shirts that announce one's sandwich shop allegiance, and undergarments that announce one's allegiance during an airport x-ray scan.
In 1996, Jeff Martin left behind his career as a computer software programmer in Michigan to pursue his dream of a more rugged and exciting lifestyle—that of a dogsled musher. After a couple years of studying the trade, he founded Dog Sled Rides of Winter Park in 2000. Today, the outfit’s crack team of 80 Siberian and Alaskan huskies pulls sledders and their knowledgeable guides through the snowy expanses of the Fraser Valley. Covering between four and five miles in 45 minutes, each ride features dramatic views of the Continental Divide and Winter Park Ski Resort. Along the way, the guide relates the rich history of the sport, describes local attractions, and points out wildlife such as moose, coyotes, and herds of roaming landscape artists.
The food at Arugula emulates its namesake green?it?s light, healthy, and full of flavor. Executive chef and owner Alec Schuler, a New York native and son of European immigrants, assembles Arugula?s menu with culinary inspiration drawn from his nutrition-based training at Manhattan?s Natural Gourmet Cookery School as well as his many travels throughout the world. Schuler and his staff use natural meats, organic and seasonal produce from local vendors, and sustainably sourced fish and shellfish as the building blocks for their wholesome Italian dishes. Among them are housemade pastas and gnocchi, vegetarian and gluten-free entrees, and, of course, traditional seafood, pork, and beef.