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.
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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!