Ron and Rebecca Malek lead the baking staff at Balsam Bagels as it produces upwards of 200-dozen bagels a night, selling and distributing these 2,400 circles of sustenance to local colleges, coffee shops, and delis. Snag 12 bagels for yourself, with flavors such as sesame, wheat, rye, sun-dried tomato, pesto, blueberry, french toast, and salsa jalapeño, bringing the heat like a Nolan Ryan–thrown bagel. Customers can opt for 12 of the same bagels for a Bunyan-sized breakfast, or they can mix and match for a variety of spread-worthy circles. Enjoy your bagels from the privacy of your own hut, or split them with friends in the bakery's outdoor seating section.
Wintonaire's proprietary family, the Flynns, engages palates with a broad menu of tavern favorites at dinner and lunch. Succulent mushrooms fill their featherless caps with a sherry-tinged house-made stuffing and topple onto a bed of sautéed spinach ($6.99). Eggplant parmesan ($10.99) proves a reliable Italian fare standard, and sea scallops ($15.99) recall maritime memories drenched in lemon butter and white-wine sauce. A sudsy draught from the expansive list of beers accompanies handheld delicacies such as the Winton panini ($7.69), whose grilled ciabatta roll delicately cradles corned beef, and a wine list offers pours such as the California Red Rock merlot ($6/glass) to pair with hearty chomps of sirloin-steak salad ($8.99). Inside the neighborhood noshery, polished-wood tables gleam underneath the flickering light cast by eight flat-screen TVs and three glowworm hostesses.
The bean blazers at Boulder Coffee Company flame-roast their coffee before brewing signature coffees and espressos. Sink into a comfy couch or float lazily on the aromatic wafts of fresh coffee while sipping on the caramel macchiato, a vanilla latte topped with caramel sauce, or a spiced chai. An artful atmosphere beckons the caffeinated critic with walls lined with paintings and negative space for seeing what's going on outside. Boulder Coffee Company’s open-mic night allows anyone to sign up to deliver comedy or perform espresso spit takes; check the calendar for an idea of upcoming acts.
Since assuming the reins at Nathan's Soup and Salad in 2007, owner Rick Torcello has continued to warm bellies with the same homemade soup, bread, and salad recipes developed and perfected by the eatery's eponymous founding family in 1980. Bowls brim with 40 soup varieties, including classic flavors such as Grandma’s Italian wedding, as well as innovative chilled-fruit and dessert soups created by Rick's wife Jody that buck conventionality like a penguin dressed in overalls. Fresh-baked breads and deli sandwiches on fresh croissants flank steaming cups, bowls, pints, and quarts of soup, and recipe contests inspire diners to add their favorite combinations to the lengthy menu. Nathan’s quaint original location rests beneath an inviting burgundy awning, and the carry-out-only convenience of the Park Avenue establishment warms on-the-go eaters.
Members of the Grinnell family have been preparing enticing American entrees and savory seafood dishes at their eponymous eatery for fifty years. Diners can prime palates with starters such as tender artichoke hearts sautéed in a light egg batter ($8.95) or light entrées such as the broiled chicken-breast salad festooned with black olives and a hard-boiled egg ($13.95). Those with heartier appetites can dive into freshly plucked fruits of the sea including broiled scallops ($19.95) and Australian lobster tails sporting light jackets of paprika butter (market price). On weekends, Grinnell’s serves up 12 juicy ounces of certified-Angus prime rib ($22.95), and Tuesdays showcase tender calf’s liver garnished with onions or bacon strips ($17.25). Linen tablecloths, flickering candlelight, and top-hatted ficus trees add a subtle elegance to the restaurant's array of artfully plated dishes.
The chefs at Great Northern Pizza Kitchen draw upon Italian, Greek, and American culinary traditions while topping pizzas. After tossing crusts by hand, they turn to blue cheese, buffalo sauce, shredded pork, morsels of feta, and pico de gallo. Though some toppings seem adventurous, the mac 'n' cheese pizza and the potato-skin pie, a combination of bacon, sliced potatoes, and cheddar cheese, call to mind simple comfort foods. Tables clatter with plates of salads, pastas, and sandwiches in an 80-seat dining room with exactly enough spots for the 10 families cloned from the Brady Bunch.