In May, we were raving about newcomer BB’s on Pearl‘s tender barrel-cut steaks and finely seasoned New York strip. The restaurant was one we could count on for relaxed dining and good people-watching every night of the week. Three weeks ago, though, the restaurant closed. Little is being said about the closure, and for the immediate future, there are no plans to reopen. The space that was once home to Lola’s, then BB’s on Pearl, is quiet again, and Wash Park and Platt Park diners will have to drive out to BB’s Bistro in Parker for the rich steakhouse flavors that once were only around the corner. Watch this space for updates on what will fill that Pearl Street hotspot.

This summer the Colorado Shakespeare Festival’s presents The Servant of Two Masters. Set in Venice, it tells the story of the clownish Truffaldino, a greedy servant obsessed with food who lives a double life in order to fill his stomach twice as fat. Which suggests a theme: As picnicking at the outdoor venue is practically a competitive sport, we recommend that your obligatory pre-play feast include Italian delicacies—a medley of cured prosciutto, sweet marinated artichokes and red peppers, creamy Taleggio cheese, salty olives, and rustic Italian bread should satisfy sophisticated palette, and a chocolately tiramisu pleases a sweet tooth. A quick swing by Boulder’s Whole Foods Market (29th and Pearl) will stock your picnic basket. At the Mary Rippon Outdoor Theatre in Boulder;

In late summer, the winding drive over mountain roads will send you by melon stands piled high with sticky sweet Rocky Ford cantaloupes and brilliant pink watermelons. If you make a roadside stop for melons, Devil’s Thumb Ranch Executive Chef Ken Ohlinger has some fun ideas using the sweet melon in savory dishes (think: watermelon and arugula salad or watermelon gazpacho). Chef Ohlinger’s salad recipe is below, but if the thought of preparing your own dinner adds stress to your relaxing mountain, pop over to the Devil’s Thumb Ranch dining room for melon with a view—the Grand County ranch’s dining room overlooks the Continental Divide.

Watermelon & Arugula Salad with Green Chile Vinaigrette
(Serves 6-8)


1 medium seedless watermelon
Large bag fresh arugula


8 green chiles, roasted, seeded, and pureed (substitute: fire roasted chilies)
2 cups olive oil
2/3 cup sherry vinegar
3 table spoons simple syrup (equal parts water and sugar dissolved)

For vinaigrette: Combine all ingredients and season. Extra vinaigrette can be used as marinade for fish, meat, or poultry dishes.

For salad: Slice rounds, triangles or squares of equal size (12-16 total) of watermelon. Place a small layer of arugula on a medium salad plate, top with a slice of watermelon, and repeat. Drizzle with green chile vinaigrette.

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.