The Boulder Cork's Seasonal Fare
By February 2, 2010 9:46 AM
It wouldn't be unusual for a Boulder chef to bike to local farms to pick up seasonal produce or to seek only natural, humanely raised beef. But when that chef comes from the Boulder Cork
, diners do a double take.
The Cork, in business since 1969, may look like an old-fashioned steak house, but its philosophy has always been cutting edge. Executive chef Jim Smailer, the man behind the burners for nearly 30 years, was a pioneer in the local movement, gathering products from nearby farms and farmers' markets long before it was vogue.
His never-ending commitment to quality has attracted generations of diners, who pack the cozy dining room for timeless favorites such as the slow-roasted prime rib served with silky mashed potatoes, or the sake-marinated salmon accented with ginger-soy butter and seasonal stir-fried vegetables. End with a decadent Aztec chocolate pot de crÃ¨me or Smailer's fresh-fruit crisp, and you, too, will be back for more.
These dishes and many more are featured on the Boulder Cork's Early Dinner Special menu: From 5 to 6 p.m., three full courses run only $23.95 (plus tax and tip).
3295 30th St., Boulder, 303-443-9505