The team behind the two year old Pizzeria Locale in Boulder brought its pies to Denver, but with a different, faster, and more efficient approach, Gretchen Kurtz of Westword shares. Instead of the wood-fired oven, the Denver location sports an :"engineered rotational hearth oven powered by gas and infrared, the only one of its kind in the world," that cooks the pizzas in two minutes flat. The menu is slimmed down compared to its sister eatery in Boulder, the pizzas are sliced, and the table service eliminated, but this, Kurtz says, is possibly "the finest iteration of fast-casual that the city — dare I say the country? — has ever seen." Try the bianca and the maiale, two Neapolitan classic pies, and don't miss the budino, the butterscotch pudding layered with caramel and chocolate.
The farm to table restaurant, Bramble & Hare, located in Boulder received two and half stars in this month's 5280 Magazine review. Restaurant critic Stacey Brugeman enjoyed chef Eric Skokan's tender borlotti beans, braised Mulefoot pork, pickled beets, and yellow jaune du doubs carrot soup. She marveled on all the details that make this restaurant special, including Marie Antoinette coupe style glasses and antique mismatched silverware, but remained unimpressed with the service. "What was more surprising was that servers were oddly unforthcoming, even uninformed," she explained. "The exception was beverage director Dev Ranjan, who can deftly describe the stories behind his thoughtful list," the critic added.
— By Kelsey Colt
· Field Work 
· Pizzeria Locale: Will Frasca's dough boys get a pizza the fast-casual action? [Westword]
· Guide To Best Happy Hour in Boulder [EDen]
· Guide Good News/Bad News [EDen]