Kobe An Shabu Shabu offers a "glorious meal that's guaranteed to bring out your inner kid," said critic Gretchen Kurtz in Westword's weekly restaurant review. At Shabu Shabu, the dinner can be described as a "plate parade." The process resembles fondue or raclette, as diners cook their own veggies and meats at the table then eat them over rice with various sauces. First time guests will need guidance from servers, but Kurtz noted that the service and dishes had "considerable kinks to work out," especially given the price point. Though the restaurant has potential to become a mature version of Benihana, she said the restaurant "has to refine that concept, and fast, or people just might decide that cooking at home is just as fun"
The Daily Camera reviewed Boulder's new Pan-Asian eatery, Wok Eat. While the concept is sound, the eatery, which specializes in quick-serve, stir-fried specialties has a "lack of consistency," said critic Clay Fong. The concept is similar to that of made-to-order burrito vendors, and guests can build their own creation of of rice or noodles, a choice of protein, veggies and sauce of one's choosing. The eatery's hospitality and service were highlighted, but the food was less consistent. Some dishes, like the Green Dragon were "blah," but others dishes, such as the Mountain Climber, were more successful. Wok Eat was best described as a "work in progress."
· Review: Gone Swishin' at Kobe An Shabu Shabu [Westword]
· Wok Eat is a work in progress [Daily Camera]