Parents who want their children to develop a liking for more than just hotdogs and mac-and-cheese should dine at Trattoria on Pearl, an Italian restaurant in Boulder with an extensive children’s menu. The trick: These dishes look like kid food but are actually decked out with healthy veggies and grown-up ingredients like basil, asparagus, and artichoke hearts. Let your little ones order the pasta (choice of cheese ravioli, spaghetti, or penne) and top it with brodo, a light vegetable broth with peas and carrots. Or, order a mini Caprese pizza with fresh tomatoes, basil, and mozzarella. For dessert, we love the milk flight—four small glasses of chocolate, strawberry, caramel, and vanilla milks. For adult eats, check out critic Carol W. Maybach‘s review of Trattoria on page 166 of the November issue of 5280. 1430 Pearl St., Boulder, 303-544-0008.

To many of us Halloween means just one thing: Useless calories. So rather than downing mini Twix bars or snack-size Snickers by the handful, find a healthier way to get a sugar fix. Our favorite treat? A 16-ounce black smoothie (read: chocolate) from Juice Kitchen. The real secret: Add a free protein boost for the creaminess of a full-fat chocolate milk shake. The damage: $3.24 and 290 calories. Independence Plaza, 1050 17th St., 720-946-0376.

Honga’s, a longtime favorite Asian restaurant in Telluride, has upgraded its digs from teensy-tiny to shiny and mighty. Locals now jokingly refer to the spot as “Humonga’s” because the space is so large—two levels with a sushi bar downstairs, a bustling bar and dining room upstairs. The best part: The Asian cuisine is just as good as it’s always been and the waits are nearly nonexistent. What to order: Honga’s blackened tofu remains tops with fresh veggies and hunks of tofu in a kicky pepper sauce. The dish comes with brown and white rice—and goes oh so nicely with a pot of hot ginger tea. 135 E. Colorado Ave. (aka: Main St.), Telluride, 970-728-5134.

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