Simple laziness has spurred many culinary inventions, including the sandwich, the blender, and the pizza, which was invented as a way to wheel heavy ingredients from place to place. Transport your palate with today’s Groupon: for $10, you get $20 worth of pizza and Italian fare at Trattoria on Pearl in Boulder.
Trattoria on Pearl's owner and chef, Guillermo Casarrubias, suffuses his neighborhood eatery with the aromas of oven-kissed pizzas, seafood spreads, and traditional Italian pastas—all prepared using fresh, local ingredients. Peruse, analyze, or thunderously orate the extensive menu over an appetizer, such as fried apple-sweet potato gnocchi ($6) or bruschetta alla rosmarino ($6). Couples can then set to work disassembling one of more than five pizzas, including the Big Boy, which dons a robe of bolognese meat sauce speckled with italian sausage ($17), or the Vegetariana, a mozzarella-topped pie featuring the crisp flavors of seasonal vegetables ($14). Other entrees include pork scaloppini ($17) and a bevy of pasta and risotto dishes, including the risotto frutti di mare, an amalgamation of oceanic delights licentiously performing an aquatic dance in a sea of arborio rice ($19), and ravioli di pera, a pasta dish featuring house-made cheese-stuffed ravioli dotted with pine nuts, sun-dried tomatoes, and bosc pear slices ($12).
Diners can choose to nosh in Trattoria on Pearl's warmly-hued dining room or swap wood floors for the brick sidewalks of the eatery’s cozy patio nestled against its emerald-green exterior.
Trattoria on Pearl
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.