Iconic Local Dishes Appear in New Places
The Big Ol' Jack Ass Burger, in all of its glory, at Spotted Donkey II.
Given all the years he worked at Roaring Fork during the Robert McGrath era, I'd say Boll's earned the right to tweak a dish he's intimately familiar with.
Boll's new version, called the Big Ol' Jack Ass Burger, combines Hatch green chiles, applewood-smoked bacon, cheddar and asadero cheeses, romaine lettuce, tomato, grilled onions, chipotle sauce, and a roasted jalapeno.
Meanwhile, at new Citizen Public House, chef Bernie Kantak has reclaimed a dish he created for Cowboy Ciao over a decade ago, the Stetson Chopped Salad, which has since been imitated across the country.
Here, he's calling it the Original Chopped Salad, and he's not changing his recipe one bit: Scottish-style salmon, Israeli couscous, dried sweet corn, tomato, pepitas, currants, asiago, and arugula, with buttermilk-herb dressing.
The thing even has a Facebook fan page!
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.