Cuisine Type: Modern and seasonal Greek and Mediterranean cuisine: organic, local, fresh
Most popular offering: Fresh whole fish, local Colorado lamb, spanakopita, souvlaki, Athenian Experience
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.
Ever since it opened in late 2013, Volta Mediterranean Restaurant has been garnering positive press mentions. Outlets such as the Denver Post have praised its ever-changing menu of Mediterranean-inspired dishes made with organic, local ingredients. The Denver Post's dining critic William Porter particularly loved the braised lamb, calling it the "star" of the meal with its "smoky depths," and he spoke highly of the desserts and the comfortable atmosphere, as well.
The blogger behind the dining blog Boulder Weekly loved Volta's seafood, saying "... the seafood dishes trick your taste buds into thinking they?re on a catamaran off the cost of Santorini." That's not surprising as the word "volta" loosely translates to journey. Volta helps make the journey to the eatery even more memorable by hosting evenings filled with live music and dancing.
Volta also received recognition from Wine Spectator for its selection of Italian, French, Greek, and Spanish wines.
In 1995, Twisted Pine Brewing Company began as something more of a grove than a forest, with brewer Gordon King crafting just a trio of beers in equipment purchased from New Belgium. Come 1996, the company fell into the hands of current owner Bob Baile, who merged the nascent brewery with his own project, Peak to Peak Brewing Company, and began bolstering the lineup with inventive stouts, ales, and porters. Since then, Twisted Pine has maintained a high standard of quality even in the face of its expanding scale, as evidenced by the gold medals garnered at the Great American Beer Festival for its American Amber Ale and Oak Whiskey Red. They credit their love for experimentation and strong community involvement as the driving force behind crafting beers that surprise and delight their loyal customers.
Today, locals and visitors mingle in the tap room, where the beer menu offers seasonal specials such as the Ghost Face Killah, infused with the 1.1 million Scovilles of the Bhut Jolokia pepper, and rated by Bon Appétit as one of the top ten weirdest beers in America. And to pair with the beer and drawers of otherwise useless silverware, the food menu features hearty pizzas, sandwiches, and salads.
For the instructors at Boulder Swing Dance, their passion fuels their career. Each of them is a professional dancer, and many of them have collected awards in competitions. They funnel all their experience and enthusiasm into each dance lesson, always shaking to spread their passion for the art form. They start small, breaking down complex lindy hop, charleston, balboa, and swing moves into simple steps and rhythm patterns that single students and couples of all abilities can retain and perform. As their students progress, instructors incorporate more than just steps, encouraging students to break out of their shells and express their own playfulness and musicality by customizing each step. Students can also practice their new moves at weekly dance parties, where they can boogie down and perform high-energy swivels in a judgment-free environment.
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.
Roundhouse Distilleries is the answer for spirit connoisseurs who are looking for a refreshing alternative to quality products produced by behemoth, faceless conglomerates. Expanding product line from the original award winning gin to Corretto coffee liqueur, Imperial Barrel Aged Gin and soon to be released Tatonka Agave