Convention & Visitors Bureau
2440 Pearl Street, Boulder, CO 80302 | 303.442.2911
For a town with a population of just 100,000, Boulder has more than its fair share of critically acclaimed chefs and restaurants. In fact, four of the top 25 Restaurants in Denver (according to 5280 Magazine) are actually in Boulder. You’ll stumble upon plenty of lauded eateries in town, but the following five are among Boulder’s most decorated.
Called “The French Laundry of Colorado” (a reference to the famous Napa Valley Michelin three-star restaurant), Frasca is where you go when only the very best will do. Featuring the food of northern Italy and an impressive wine program — and with two James Beard awards associated with the restaurant — even the finest palates will be pleased here.
Blackbelly is “Top Chef Season 5” champion Hosea Rosenberg’s first restaurant, with a focus on sustainable, locally sourced foods and a whole-animal artisan butcher shop attached. The interior is simple and approachable, and a refreshing patio is the spot to be in the warmer months. Blackbelly was named one of 5280 Magazine’s Best New Restaurants, and every year since, it has been recognized as one of their top 25 restaurants.
A small interior feels exclusive but warm and welcoming, with glimpses into the open kitchen where Oak’s culinary artists work their magic, and a happening bar that turns outs perfectly balanced craft cocktails nonstop. Chef Steven Redzikowski is a James Beard nominee.
A reprieve from the numerous burrito and pizza joints on the Hill (a neighborhood that borders the University of Colorado campus), Cafe Aion is worth seeking out. Chef Dakota Soifer earned the title of champion on Food Network’s “Cutthroat Kitchen” and commands an excellent menu in Boulder that features fresh, local ingredients and Spanish-inspired cuisine.
Low ceilings, sheepskin-draped chairs, a window into the kitchen, a cool cocktail bar that blends into the dining room — it all creates an intimate atmosphere at Bramble and Hare that compliments the elegant cooking of chef and farmer Eric Skokan (a James Beard nominee).