November 13, 2009

Vail Valley chef behind Larkburger in Boulder

I hate mushrooms. I know, it’s rather unseemly for a food writer to confess a dislike for any fare, so I’m divulging this only to emphasize a point: The truffle-and-parmesan fries at Larkburger are outstanding.

I didn’t want to order them – even knowing that most truffle oil these days is synthetic. But still, it tastes like mushrooms. And a good friend – who’s well-acquainted with my disdain for fungi – insisted I would love these fries, sprinkled with parmesan, fresh Italian parsley and truffle oil. So, throwing caution to the wind, I ordered them. And love them I did.…

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