{not bad for an iPhone photo, eh?}
When I first moved to Boulder, I caught a cab to downtown with my roommate, and as we tend to with the friendly cab drivers here, we got to chatting with ours. He revealed that this night was actually his last night driving, as he was leaving the taxi biz to start an organic pizza restaurant in downtown Boulder, scheduled to open in April. Our buses here are cute names like the Hop, Skip, Jump, and Bound, so I thought it was fitting and clever when he told us the shop would be called The Bop (Boulder Organic Pizza).
Needless to say, I was thrilled when it opened and have found myself at one of their tables at least four times since. I’ve had the pizza, the pasta, the cheese plate, and the mista salad, and can say that they’re definitely onto something delicious.
I adore that the ingredients used in the dishes are organic and that so many are from local sources. The freshness really comes through, and I think sets The Bop apart (and a step above) other pizza places. I’m still new to Boulder though – you tell me: what are the other places for amazing pizza around here. The boyfriend loves Abo’s, and the roommate and friends of ours have called Cosmos more than once for some late-night (read: not totally sober) noshing.
As for the food, to be honest, I’ve heard mixed reviews about the pizza from various folks surveyed, but I’ve enjoyed what I’ve had so far – thin-crusted, light, deliciously fresh cheeses.
I’m always a fan of a cheese plate, and this one was no exception – doesn’t hurt that the mozz is freshly made right there!
The Mista Salad (mixed salad) is light and perfect, drizzled in olive oil and I believe, lemon juice. We (Grace, Cali, Will, and myself) were in for lunch one day last week and requested Balsamic Vinegar, only to learn that they don’t carry it – at all. This conversation with the server caught the attention of the chef, himself from South Italy, and he took some time to explain the different culinary traditions and inclusions of different parts of the country. As it turns out, balsamic is more of a Northern Italy thing, and since he doesn’t and hasn’t really incorporated it into his cooking, it’s not reflected in the menus. Kudos to a chef who stays true to his art! And who takes some time to chat with the patrons about his style and menu.
The pasta is what has really blown me away – I’ve had two different seafood bow-tie pasta dishes, both served in a really light but amazingly flavorful tomato sauce. I think this (and the cheese!) is what will continue to bring me back – well, that and the great service (bartenders and wait-staff alike) that I keep finding myself enjoying.
So, Mr. Cab-Driver-Turned-Pizza-Shop-Owner? Nicely done – and I can’t wait to see where this place goes 
Also, I’d love to know your real name and chat with you sometime to learn more about what you’re doing at The Bop.
{ 2 comments… read them below or add one }
When I come to Boulder, we have to go there! That pasta looks delicious!!
Notice I said “when” and not “if”!!
I like the sound of that “when”! And you can bet we’ll go so many places