Mataam fez3/10/2023 ![]() The owners of the Boulder-Dushanbe Teahouse, Aji and Leaf in Boulder, and The Huckleberry in Louisville, are opening a new Italian eatery, Zucca, in the vacant Tulien’s space at 808 Main St. The renovated Kerry’s space will become Tutti, a family-friendly American eatery. Public Road, formerly occupied by Casa Alvarez, focused on breakfast fare (Casa Alvarez still dishes green chile in Boulder). ![]() Jorge Gomez, owner of Efrain’s Mexican Restaurant, will open a second Lafayette eatery in the space at 502 S. Looking ahead, the National Restaurant Association is forecasting that Colorado restaurants will experience the strongest growth of any state in 2010. Other births: Mamma Mia (Westminster), Heaven Star (Broomfield), Oskar Blues Home Made Liquids and Solids (Longmont), On the Rocks Southern Bistro (Lyons), a second A Grand Finale dessert shop (Lafayette), and the resurrection of Neopolitan’s in Nederland. Tap Room, and Pizzeria Basta (pictured) and Gindi Café in the Peloton development. The roster of eateries that opened last year in Boulder includes Arugula, Full Belly, Larkburger, Agave Mexico Bistro, Modmarket, Tangier, Café d’Amore, The Rib House, Suki Thai, Upslope Brewing Co. Kasbah, from the owners of Boulder’s venerable Mataam Fez, is now serving Morrocan fare in the Pulcinella location Bradford Heap’s Salt has filled the landmark Tom’s Tavern address, and Hana Matsuri replaced the Village Bistro in Westminster. 7 West Pizzeria & Pub is open in one-time Left Hand Tap House space in Longmont. More often than not those empty retail shells are rapidly being re-filled by fresh culinary entrepreneurs. And January is often the month of shutterings as chefs hang on through the holidays. Our tastes change, there are more restaurants, and owners get tired of the hours. The short answer is “no.” These are challenging times, but there are myriad reasons why eateries go dark. If such solid institutions as these could fail, is it a harbinger of worse things to come? 2 another venerable special occasion destination, the 24-year-old Royal Peacock Indian restaurant, bid adieu. ![]() Ristras was shuttered in Westminster.īut Dolan’s? For 15 years Michael Dolan’s Boulder eatery was a go-to destination for business lunches, steak and lobster dinners and seasonal parties. In Lafayette, Pulcinella Ristorante (not its nearby pizzeria), La Familia, Kerry’s Steakhouse and Casa Alvarez ceased business as well as Longmont’s DaVinci’s Italian Bistro and Himalayas. Then the dining dominoes started to tumble as Sunflower, Bimbamboo, the B Side Lounge, Peaberry Coffee, El Taco Loco, Burnt Toast on the Hill, Coffee Sanctuary and Sidney’s Coffee closed in Boulder. We’d already seen the shuttering of Spud Brothers, Scotch Corner Pub and Seven Eurobar early in 2009. I know because they started sending me emails with too many exclamation points. Garnish with parsley.Cafés come and bistros go, but when Dolan’s Restaurant went belly-up in January, it spooked restaurateurs and diners alike. Let rest about 10-15 minutes before serving. Place the pot on a baking tray and bake for about an hour until crust is well browned. Cover with dough and cut some slits for vents. Beat eggs with cream and stir into chicken mixture. Add broth, apricot juice, cauliflower, kabocha and simmer about 10 minutes until liquid sits just below other items. Add chicken and ras el hanout and cook until chicken is no longer pink. Add garlic, zucchini, yellow squash and cook a few minutes more. Heat oil, add onions, season with salt, and cook until softened.Divide in two, wrap in plastic and chill. Add flour, sugar, salt and pepper and process to a fine powder. Toast almonds in a medium pot for a few minutes, let cool, then pulse in a food processor until finely ground.Mine has plenty of cardamom, coriander and cumin. It makes for a much quicker, delicious meal. * Much of the effort was in wrangling all the spices, but I now make my own ras el hanout and use it instead. Taking cues from another favorite dish, the pot pie, I decided to make a soupy broth, incorporate the almonds and cinnamon into the crust and swirl the egg into the sauce and see what happened. I love the mini cupcake versions I made a while back and thought it was a perfect candidate for a one pot meal. Recently, though, I've dabbled in ways to speed it up, reinvent it, and enjoy all the flavors without all the work. I set out to make this labor intensive dish just out of high school and it was delicious, but enough work that I did not often try again. I loved every single dish they served, but above all, was the flakey sweet, rich chicken pie. A Morrocan restaurant, you sat on a poofy pillow on the floor, ate with your fingers, and watched belly dancers pour scalding tea from great heights, dance with snakes and roll coins up and down their bellies. As a kid, my very favorite restaurant was Mataam Fez.
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