Boulder

The food is local, organic when possible, and cooked to cater to Boulder's fresh obsession. — BlackBook

The entire establishment—including the carved and painted ceiling—was a gift from Boulder’s sister city of Dushanbe, Tajikistan (at the west end of the Himalayas). — Where

Local and seasonal American cuisine focused around a one-of-a-kind, oak-fired oven. Unique cocktails match the innovative, ever-changing menu. — Where

Locally procured Camembert cheese captivates with its shavings of truffles, while a salad harboring duck confit is bolstered by grilled fennel, lemon balm and a ginger-scented gastrique. — Gayot

A champion of “local ranchers, farmers and foragers,” Chef/owner Matthew Jansen is also a master sommelier—so you can expect divine wines to accompany your pork tenderloin, New York strip or pasta primavera. — Where

“Thanks to the wonders of air shipping”, these “perennial favorites” continue to reel in “convivial” crowds for “creative”, “delicious” fish dishes and “flawless raw bars”. — Zagat

The Rio Grande Mexican Restaurant in downtown Boulder also has one of the best rooftop bars around, for watching the sun set behind the foothills. — Afar Magazine

Blackbelly Farm provides much of the ingredients for this sustainable, organic and locally sourced menu. — Where

This quaint bistro is styled after a European tapas bar. Enjoy a menu of small plates filled with local, seasonal ingredients. — Where

Lucile's is a star in Boulder's breakfast scene. Offerings include beignets, creative scrambles and famous biscuits. — Where

Classic comfort food done right—think excellent burgers, chops, sandwiches and salads—in a lively pub. Grab a spot on the rooftop patio for views and brews. — Where

“True Japanese food” (featuring sashimi, but not sushi) awaits at this Boulder izakaya preparing “absolutely delicious” dishes in which “the chef’s skills shine in every little detail”. — Zagat

"Scrumptious", "well-stacked hamburgers" attract carnivores to this "unique" homegrown chain that also offers "healthy" "alternative options like turkey, sushi-grade tuna" or portobello. — Zagat

Seasonal ingredients and chef inspiration often determine the menu at this all-wood-oven kitchen and pizzeria. — Where

The delicious seafood is prepared fresh, and the wasabi is zesty at this perennially popular sushi restaurant, a bright, open place that fills early. — Fodor's

“reasonably priced” strip-mall throwback “to the old country” run by a “delightful” family that dishes up “authentic Italian food with lots of love”, including “excellent pasta” “made fresh. — Zagat

The sidewalk seating and young crowd lend the place a fun, lively vibe. — Lonely Planet