Plenty of college students study business. They study business, though, they don't start one of their own. UW students Jason and Rob, however, didn't sit around waiting for graduation. In the middle of an early 1990s night, they surveyed the phone book and agreed that they were tired of the sub-par pizza available to them. Boldly, they started making pies of their own. No business plan. No product testing. Jason and Rob took their pizza to the people, and a business was born.
Today, they're out of college and their Falbo Bros Pizzeria serves its inventive twists on New York-style thin crust, Chicago-style deep dish, and stuffed pizzas in 13 locations across three states. Fresh batches of hand-rolled dough don gourmet toppings such as giardiniera, artichoke hearts, and meatballs. The Falbo kitchens toss specialty pizzas such as the Zeus, whose black olives, spinach, feta cheese, and pepperoncini are baked with the heat of a lightning bolt. Chefs also bake meatball subs and top salads of artichoke hearts, roasted peppers, and grilled chicken with piquant blue cheese dressing. At Falbo's Fort Collins outpost, taps pour local beers from New Belgium and Odell in a seasonal beer garden, and cans of soda offer an alternative fizzy refreshment.
According to lore that has been passed down through the Lucio clan, one of the family progenitors was kidnapped from her native Chihuahua after Pancho Villa tasted her food and decided he needed her as his chef. That distant matron’s culinary wizardry trickled down the family tree and currently informs the cooking of her great-great-grandchildren at Armadillo Restaurants. Chefs at the restaurants use those generations-old recipes while gently patting cornhusks into place around meal and shredded pork or simmering red-chili sauce for enchiladas. Since the Lucios converted the first Armadillo Restaurant from a tough-guy bar into a restaurant in 1972, they’ve opened six additional locations in the Front Range.
Under the supervision of an experienced chef at Woody?s Tavern, crackling logs not only give pizza dough a crispy crunch, but also create complex, smoky flavors. Chefs top pizzas with specialty combinations, such as the California Dream's basil pesto and artichoke hearts or the Pep Pep Pepperoni's roasted poblanos and jalape?os, and use gluten-free crusts and big, round carrots for those with dietary restrictions. Customers can enjoy the slices by the pie or sample a variety at the shop?s featured all-you-can-eat salad, soup, and pizza bar. These dishes and their hearty half-pound burgers pair well with the 16 drafts on tap, award-winning wine, margaritas, and other cocktails from the bar.
While most people just swallow down a few vitamins to get all their daily nutrients, the staff at Infused Smoothies and Yogurts came up with a more appetizing alternative. They make getting all your required minerals and supplements a tasty process by mixing them into probiotic- and antioxidant-rich smoothies.
To create these signature health drinks, they blend a base of fresh fruits and vegetables with add-ins, such as multivitamins, fiber, and protein. Specialties include the Banana-Nut Blast and the Trail Mix—a blend of natural almond butter, cinnamon granola, and ground-up hiking boots. They serve these up alongside freshly squeezed juices, Jackie's Java coffees, and more than 40 flavors of frozen yogurt, which comes in sugar-free, nonfat, and Greek varieties.
With nods from USA Today, CBS News, and The Washington Post, Rodizio Grill has made a name for itself as an authentic Brazilian charrascuria?a South American?style rotisserie. Founded by S?o Paolo?born Ivan Utrera, the cuisine comprises of select cuts of meat, which are slow-roasted on a spit and then skewered. It also featured seafood selections, grilled pineapple, and unlimited trips to an award-winning salad bar with over 40 items. Gauchos?also known as Brazilian cowboys?bustle about the restaurant, bringing unlimited slices of tender meat to diners who can also grab fresh vegetables and appetizers at the salad bar.
Named after the famed surfing destination in Australia, Bondi Beach Bar brings the laid-back atmosphere and casual fare of Down Under to Fort Collins. Chefs fire up the grill to prepare shrimp, scallops, and fish fillets, spearing them on skewers or serving them alongside a dunk-worthy side of sweet chili sauce. You can pair the menu’s surf and turf offerings with local microbrews from New Belgium and Equinox or refreshing glasses of Australian wine.