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"Organic Food Fast;" What a great place! Everything in the joint is vegan, and the variety of home-made patties (from black bean, to sesame seed) provides quite a selection for any vegetarian. It's...
"Organic Food Fast;" What a great place! Everything in the joint is vegan, and the variety of home-made patties (from black bean, to sesame seed) provides quite a selection for any vegetarian. It's nice to have a place in town where I don't have to think about any of my meat idiosyncrasies; I can just order! The fries are baked, not fried. Committed staff which always adds to the experience.
Location is a bit out of the way (3267 28th St.), but worth the trip. We'd love to see one of these downtown.
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Take me once, shame on you. Take me twice, shame on me.
Several years ago we had our existing floors re-finished by this firm, and they used a highly carcinogenic finish and failed to tell us...
Take me once, shame on you. Take me twice, shame on me.
Several years ago we had our existing floors re-finished by this firm, and they used a highly carcinogenic finish and failed to tell us about how dangerous the product was (we found out in our own research).
A few months ago, this firm was used again through our General Contractor on a larger project of ours. We knew he was hiring them, but figured they couldn't screw up twice; boy were we wrong. They installed new floors this time, in a new area of the house. The installation went fine, but the finishing was a nightmare that set the larger project back a couple of weeks. Our GC noticed some problems with some filler used on the floor, and had a supervisor come take a look. Sure enough, the wrong filler had been used, so the floors had to be re-sanded and finished again. The supervisor fired one of the employees who had done the initial finish as he'd been a problem for awhile (lucky me had this guy working on my project), and the other one quit. The next round of finishing left severe discoloration all over the place do to pooling (unskilled application; again!). They came out to sand, for the third time, and re-applied. Finally the finish was right, but they'd failed to take the heater vents off and finish them independently, so they were sealed into the floor and required someone else to carve them free.
I have a feeling Floor Crafters has a corner on the Boulder market, so, as with any good monopoly, then can provide a poor product. I particularly enjoyed the fact that Floor Crafters made no offer to discount their work, which ultimately cost us a couple of extra thousand dollars in setbacks and delays.
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Food is so-so (the wood fired pizza is very good), but the throngs of drinking college kids kill the whole deal for us. We get up the gumption to "give it another chance" every few years, and...
Food is so-so (the wood fired pizza is very good), but the throngs of drinking college kids kill the whole deal for us. We get up the gumption to "give it another chance" every few years, and everytime we do, we leave vowing never to return. If you're a college kid, this is the place to be; we're not college kids though :-).
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Bloom
Category:
Restaurants
1 W Flatiron Cir Ste 224
Broomfield, Colorado 80021
(720) 887-2800
Nice by the glass wine selection, however, the staff is not very invested in the restaurant which makes the whole experience ho-hum.
Nice by the glass wine selection, however, the staff is not very invested in the restaurant which makes the whole experience ho-hum.
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I travel a lot, and eat out a lot; Frasca generally takes the cake in all categories, across geographies.
Highly professional staff (from bus boys to hosts); they always make you feel welcome and...
I travel a lot, and eat out a lot; Frasca generally takes the cake in all categories, across geographies.
Highly professional staff (from bus boys to hosts); they always make you feel welcome and like they want/need your business. Consistently dressed, low turnover.
The food is always delicious and simple. The desserts and truffles are all made in house, and will knock your socks off. The sommelier's know their game; this is one of few restaurants where I will completely put myself in their hands. Things can be a bit on the salty side, so if you don't like salt, you might want to eat elsewhere.
Old stalwarts of Boulder's "best" (Flagstaff House for example) can't hold an candle to Frasca.
The recommendations for change I have are:
- Get rid of the bar. People go here for the food and service, not for drinks.
- Expand the tawny port selection.
- Allow folks to make reservations more than two months out.
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L'Atelier's decor reminds me of haute cuisine restaurants in Paris; a little odd, a little hip, clean, crisp.
The food here is always unique and phenomenal. The plates are physically huge which...
L'Atelier's decor reminds me of haute cuisine restaurants in Paris; a little odd, a little hip, clean, crisp.
The food here is always unique and phenomenal. The plates are physically huge which can be annoying sometimes (the waiter has to clear a landing area on the table in front of you), but the food commands your attention anyway.
The wait staff can be a little cold, but I enjoy the consistency. There's nothing I hate more than returning to a restaurant where I enjoyed the service, only to have a negative experience.
On the downside, a few times they've wanted hefty ($150'ish) deposits upon making reservations on busy nights; I'm not investing on margin here... just trying to eat dinner for crying out loud.
The other negative I'd add is that they pack the tables in on busy/holiday nights (e.g. Valentine's day). What is usually a cozy seating, turns into a sardine can which is hardly romantic.
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I applaud The Kitchen's use of locally produced produce and organics. It's nice to have a place to eat where I know the restaurant shares the same values around food that I do.
The sommelier is...
I applaud The Kitchen's use of locally produced produce and organics. It's nice to have a place to eat where I know the restaurant shares the same values around food that I do.
The sommelier is insightful and helpful. The wait staff is pretty good, but I would like to see more consistency and professionalism. Much better than the usual college kid just earning a little extra cash though (something that is synonymous with a college town).
When The Kitchen first opened there was much less butter/oil used in the dishes then there is now. This would be my primary criticism; I'd like to see them cut back on the butter/oil used.
I love the ambiance and decor.
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