Before a restaurant was a place to eat, it was a thing to eat. The term “restaurant” stems from the French verb “restaurer,” meaning “to restore.” Thus, “a restaurant” meant “food to restore.” According to culinary legend, a broth or “bouillon” was an inexpensive dish served by street vendors who promoted the health and restorative benefits of this warm concoction. And with the cold weather finally making an appearance, we’re bringing the word “restaurant” back to its roots. Here’s to the food that warms us from the inside out and wards off those nasty winter colds – It’s soup season!
Photo courtesy of OAK at Fourteenth
OAK at Fourteenth
Looking
for the perfect après -ski snack? Head over to OAK at Fourteenth in
Boulder for Chef Steven Redzikowski’s take on French onion soup. Only
seasonal and local ingredients are used in this warming winter soup,
which is prepared with onion veloute, caramelized shallot, gruyere
crostini and watercress.
Photo courtesy of Katz’s Delicatessen
Katz’s Delicatessen
You
really can’t go wrong with a classic matzo ball soup. And what better
place to get some (besides a Jewish mother’s kitchen) than at Katz’s
Deli? And with their nationwide shipping, anyone, anywhere can get their
fill. Trust us. Not only is it delicious, it really does keep colds
away…it’s not called Jewish penicillin for nothing!
Italienne
The
always creative Chef Jared Sippel of Italienne takes a modern spin on
Pasta e Fagioli, a classic soup made with Cannellini Beans, Soffritto
and Parmigiano-Reggiano. Beautiful and satisfying at the same time. We
call this next level comfort food at its best.
Photo courtesy of Benoit
Benoit
Indulge
in a classic French Onion Soup Gratinée at Alain Ducasse’s Benoit. The
Parisian bistro’s version of this beloved French comfort food is near
perfection with its bubbling, golden crust of cheese, a heady aroma of
caramelized onions, and a rich, homemade beef broth. A perfect pick me
up for the colder days ahead.
L’Amico
L’Amico
takes a traditional approach with their Pasta e Fagiolo – serving this
hearty pasta stew in a mini Le Creuset cocotte brimming with cannellini
beans, plenty of greens, and crostini for dipping. Go ahead and double
dip. We won’t tell anyone.