Founded in 2004 by Chef Hugo Matheson and Kimbal Musk, The Kitchen is perhaps one of the best restaurants in Boulder, Colorado. Loved by locals and tourists alike, The Kitchen offers an inventive, evolving menu with bold dishes and surprising libations which keeps dedicated followers coming back for more.
Upon walking through its doors, the atmosphere at The Kitchen is electric, with a bright, hip vibe that will invigorate patrons. The low lighting, chic decor, and crackling fireplace gives the place just enough attitude, making it perfect for a first date or a get-together. The space itself is divided into three different areas, each with its own unique mood. The upstairs cocktail lounge is quieter and a bit moodier, complemented by the cozy arrangement, while all of the excitement happens downstairs in the main room.
A seasonal menu meant we were in for a surprise as we awaited our server’s arrival. Impeccably timed and armed with an incredible amount of knowledge, our server proceeded to explain where the produce was sourced and how each dish was prepared, further enthusing us to get our dinner started.
One cannot go to an eclectic restaurant and stick to the classics. So, the night began with a curious savory cruller, served with whipped allium butter, parmesan and black salt. The salty donut was a wickedly delicious play on the traditional bread and butter meal-starter. We then took a swing with tiradito — a Peruvian take on sashimi — with Chef Matheson’s own twist using ponzu and avocado mousse. The bright pops of citrus was tempered by the fat of the avocado, while a hint of spice lingered in our mouths.
While hand-cut fries are usually nothing to marvel at, The Kitchen’s own rendition with an accompanying bearnaise sauce was a hit. Thick, crispy bites of pillowy potato with the hollandaise-like aioli played with sweet and salty flavors, making these some of the most delightful fries we’ve ever had. Afterwards, a big bowl of black spaghetti, colored with squid ink, arrived swimming in generous portions of rock shrimp, fennel and garlic bread crumbs. Perfectly balanced and seasoned, each dish had a playful twist without compromising taste. But the main event — and the highlight of the meal — was undoubtedly the mussels. Savory bites of chorizo and a squeeze of lemon with saffron aioli made each mussel a memorable morsel.
But nothing had us prepared for the desserts. The mousse dome, complete with black chocolate cake and combined with tahini chocolate mousse, crunchy bits of brown sugar meringue and toasted sesame-almond rocher, took the traditional dessert to a whole new level. Then, there was the baked Alaska, with lashings of amaretto ice cream, olive oil-pistachio chiffon, whipped pistachio ganache and sweet crispy shards of honeycomb candy.
Ultimately, The Kitchen combines the charm and warmth of home cooking with the slick talents of Chef Matheson. The result is a menu packed with distinctive and locally sourced dishes, ensuring that indulgence does not go unrewarded.
