{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.

An extension of my love affair with Mateo Restaurant, I’ve finally made it into their sister shop – Radda Trattoria – for more than just a drink.

Radda is:

A neighborhood restaurant inspired by the cuisine and culture of Tuscany, Italy.

YUM, right?  RIGHT.

I met “the crew” – some of Boulder’s finest networkers, foodies, smart folks, and partiers – for happy hour this past Thursday.

On my menu?  The Piccolo Frittos, Insalada Radda, and Mushroom Risotto (Risotto con Funghi).  I’ve said before that I want to travel to Europe with my first priority being to eat my way through Italy and Spain.  Since I haven’t made it across the pond yet, perhaps I’ll just start at Radda and eat my way through their amazing Tuscan menu.

For instance…

Insalada Radda

Piccolo Fritto

Risotto con Funghi

I’ll let the pictures speak for themselves – My only question is, when are we going back?

My first trip of 2009 was out to visit my oldest and dearest friend Steve.  He moved out to Colorado from Minnesota after college, and having recently decided that four years was enough, he moved back this summer.  I went out to visit two weeks prior to that move, back in the middle of May, to soak in the mountains and a vacation one more time before he returned.

We did all kinds of awesome things while I was there including climbing a mountain, walking around Boulder, and taking a mini road trip up to Wyoming.

But of course, I seek out interesting restaurants and remember the food, so here’s my little recap of where we ate and what we had:

In Denver (technically, Broomfield):

• Tres Margaritas (6896 W 120th Ave, Broomfield – (303) 410-8705)

We weren’t on any particular culinary adventure or mission at Tres Margaritas; I was mostly in need of food and drink upon my arrival and Steve picking me up from the airport.  We each had two margaritas – on the rocks, thanks – and I ordered a taco/enchilada combo that was HUGE and AWESOME and naturally came with the requisite Mexi-rice and beans.

I’m always a sucker for good Mexican food and for a quiet little hole-in-the-wall in the suburbs?  This one was muy bueno.

In Boulder -

Boulder was SO much fun to explore!  They have a walking mall area called Pearl Street where vehicles aren’t allowed and folks just roam freely up and down the shop- and bar-lined cobblestone road.  Street performers entertain visitors, and gorgeous flower gardens and cute decorations line the street from one end to the other.

• The Med (1002 Walnut Street, Boulder, CO 80302 – (303) 444-5335)

At the recommendation of a colleague, Steve and I popped into The Med for dinner.  We opted for splitting a number of different small plates to better taste more of their offerings.  The menu’s set up really well for that too, and I believe we ended up with five options.  And I know, I know… FOODIE BLOGGER FAIL, since it’s now August and I’m writing about a May trip, I don’t remember all the details.  I remember mussels, lamb meat (I think on skewers), and I believe salmon.  I know, FAIL, but really?  The food was INCREDIBLE, the staff extremely pleasant and knowledgeable, and the atmosphere is deliciously funky.

All in all?  Denver and Boulder are fine culinary spots and I’d love to go back to try more.