Elegant Dining in the
Historic Hotel Boulderado
Q's Restaurant in The Hotel Boulderado
Joseph G. Boches
Q's hotel restaurant is different. Most hotel restaurants attract a captive audience because of convenience, but Q's is worth a trip.
recent experiences have been delightful: classy, tasty food, good combinations,
gorgeous but casual presentations, reasonably priced.
In a hurry at lunch? Pictured here, three courses "served promptly."
Really, truly Lobster Sweet Potato Bisque made from lobster bodies, no hint of base, and just enough sweet potato to bind and lighten with a pretty swirl of crème fraiche. Delicate rock shrimp fritters floated on top. Outstanding!
A nice light, perhaps 4 oz portion of perfectly grilled Blackened Salmon, skillfully caramelized and "bronzed" rather than burnt, coddled with just enough fresh Parsley Black Pepper Fettucini Alfredo. The pasta was tossed lightly with straight imported Parmesan cheese and fresh cream. On the side a fresh salad garnish with today's sweet corn. ($15)
I had to have the falafel (called Chick Pea Fritters) with properly cooked Cous Cous and tangy Tomato Chutney, plus drizzled low fat yogurt to moisten lightly. ($11) You'll find a lot of dinner preparations lightened up for lunch, and this is one ($16 at night with Spicy Sweet Potatoes.)
For another dinner, we tried Grilled Ahi Tuna, Lemon Risotto, Sweet Peppers. Fennel, White Anchovies and Calamata Olives,($23) Seared and carved with a cool center, fine for me, but give warning anywhere today if you want more temperature. The risotto was a creamy arborio, delicate lemon flavor and just the slightest bite. And just for the hell of it, a small taste of tartare, so there's no doubt how fresh the fish is.
Check out the website www.Qsboulder.com, Mobil Travel Guide ****, well rated in Zagat.
forget The Corner Bar; a sunny venue on the southeast corner with an
All Day Menu that will take care of whatever you want, anytime you want,
shows off simple combinations of colors, flavors and taste with absolute freshness and excellent style.
An IBM brat from upstate New York, home of the Culinary Institute of America (he's an alumnus) John's been cooking since his mother went back to work when he was in high school.
A stint during the opening of The Ritz-Carlton in Laguna Nigel gives a young chef the all-around experience and skill that makes him able and crazy enough to do it again.
what one might consider a "small hotel," Chef Platt supervises a
staff of 100, for three meals a day, 365 ¼ days a year, plus brunches,
private parties, and room service.
You recognize a well run kitchen by the quality of its staff. One man doesn't do a kitchen much good.
Once we dined on the chef's day off, but you wouldn't notice: his night chef de cuisine, Chris Pierce, is a graduate of Johnson & Wales University, known for its international culinary program.
Sous-chef Cruz Silva, has been there for years and started at the late, lamented A la Carte.
Alan, our waiter, had Ritz Carlton experience and did time with Jerimiah Tower at Stars.
You're in good hands at Q's.