The Kitchen
Boulder, CO 80302
Phone: (303) 544-5973
- Price:
- $$$
- Cross Street:
- 10th Street
- Best of Citysearch:
- Breakfast 2005, Brunch 2005, Dessert 2005
- Hours:
- Mon-Fri 8am-10pm, Sat-Sun 9am-2pm, 5:30pm-10pm
Editorial Review for The Kitchen – by Ephraim Mallery
In Short
Murmuring noise from the bar and the open kitchen in the back still allows for pleasant conversation and intimate dinners. Exposed-brick walls on three sides rise to a soaring ceiling, and despite the narrow dining room, each table offers plenty of room for movement and comfort. The menu changes daily and the kitchen uses local, organic and fresh ingredients. Entrees include marbled pork shoulder rubbed in fennel, accompanied by creamy potatoes and roasted carrots.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
ParkingIf you can't find a street spot, try the garage on Spruce and 11th (about a block over). It costs around $2 an hour and is free on weekends.
Save MoneyFrom 4pm to 6pm on weekdays, get specialty wines and house drinks for $5 each at the bar. Discount small plates and sides are also available.
User Reviews for The Kitchen
06/21/2008 Posted by waltworks
My wife and I ate at the Kitchen for our anniversary and were NOT impressed. In order, our gripes: -A $10 salad should NOT contain *grass* (no, not wheatgrass, or anything like that - a big blade of plain old grass). I can eat grass for free, guys. -A $12 "half portion" of a ravioli entree should probably be more than 2 ounces of food. My wife ordered this dish and we were *shocked* to see that her giant bowl contained 3 minescule (perhaps 2 inches on a side, with minimal filling) ravioli. -"Pesto" is a sauce containing both basil and garlic. My "pesto" gnocchi dish contained neither, as far as I could tell, and tasted similar to something available at an all-you-can-eat buffet - overly salted mush without discernible texture. The "pesto" was at least green, though. In short, we spent $70 for tiny portions of bad food. Never again.
04/15/2008 Posted by YellowSceneMagazine
This appeared in the April Best of Issue of Yellow Scene Magazine American • CRITICS: The Kitchen, Downtown In the last few years we’ve seen an increase in restaurants with an eye toward sustainable menus and locally grown, often organic, ingredients. It’s safe to say The Kitchen’s success since opening in 2004 is one of the reasons. The menu features (mostly) Colorado meats and produce that are free range and/or organic. That pays off in taste as well as peace of mind when eating such delights as the Cassoulet with abondanza farm beans, braised lamb, pork and housemade sausage. The brunch and wine lists are as impressive (they even recycle the corks).
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