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Our Latest Reviews
Bucker Filet Mignon
A friend of ours who is a famous chef says the ability to create a great steak looks/seems easy, but is a sure sign of an excellent chef. This filet is a GREAT steak. First, the meat is local and fresh, and it shows in the taste and texture, which is melt-in-your mouth tender and perfectly cooked. The sides on this meal complement it so well. The greens are cooked to perfection, striking a balance rarely rendered in creamed veggies. The "sauce" is delicate and nuanced. The presentation is simple and gorgeous. This is one of the best steaks I've eaten, and certainly the best in Boulder, by far.
The Burger
The burger is amazing- perfect temp, great bun and the FRIES are one of a kind!
Emilio 43
This is a little like a mezcalrita with a touch of extra spice. Delicious! It's smoky, a bit sweet, and a touch of spice. If you ever get a chance to try the Smoke and Mirrors, another mezcal creation by the Farow bartender, do it! Smoke and mirrors is less sweet, more mezcal forward, also delicious!
Seasonal House Focaccia
Forget what you know about focaccia. This is the ultimate. It's not overly oily, as some is. It's airy and at the same time has a fantastic texture. I'm glad I don't know how to make it. I'd never stop eating it if it were in my home daily. I'm sure thankful the chef at Farow makes it though! It is so so so fanstisco!
Braised Buckner Lamb Fettuccine
This is among the best entrees I've ever had. It's so unique that it's hard to describe; even the menu description fall short. The lamb is done to perfection: falling-off-the-bone-tender (though there is no bone). The house-made fettuccini soaks up the juices and the sauce so every bite is savory and complex. I was wary of the egg in this dish, and after tasting it, I have to say it was so beautifully balanced and creative--not at all over the top. Minimal ingredients. Simple. Unique. Out of this world FANTASTIC! Menu items stay at Farow a short time. I almost want to go back again tonight. It was that good!
Burrata
Perfect starter, great balance with the fruit and burrata and nicely seasoned crostini!
Buckner NY Strip
We had this dish with filet mignon, which was the cut of the night. One day later, it's NY strip. This goes to show you how fresh the meats and vegetables are at Farow. I imagine the NY strip is just as tender and flavorful as the filet. The sides are the same--the poached pears, the friend broccoli provide a perfect and refreshing balance to the steak. It's a step above your average "meat and potatoes" dish--more elegant, a tad lighter in the best way. The broccoli is crispy on the outside, delicate just beneath. It adds a bit of texture that weaves together nicely to make for an exceptional steak entree. Loved it. In fact, all four people at our table loved it.
Burrata
You had me at burrata. Then you went and added the roasted pears, gremolata, and the homemade crostini. How could I stop eating this? It was hard to share it with the rest of the table. Lucky for my co-diners, I have a modicum of self control and left a few delicious crumbs of crostini and a bit of creamy burrata for them. So good!
The Burger
The burger is seasoned perfectly. The meat is top quality, and it shows. Some gourmet burgers try too hard to be different. The chef at Farow does not have to do that. Chef is able to balance flavors with minimal pure ingredients to create a flavor that is far and above what is normally served at fine dining venues. I wish I knew the secret. Since I don't, I'll keep making reservations at Farow and savoring every meal (and every inventive cocktail!)
Chef's Pie Week of 11/28
We had the Chef's Pie the previous week and it was delicious! Now fennel, okra and apple butter are one of favorite toppings combos. Never ever would we have thought that it would taste so awesome.
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