What to Expect at SpruceBy Ruth Tobias | August 8, 2014 By Ruth Tobias | August 8, 2014
The final piece of the renovation puzzle at the Hotel Boulderado is now in place. After updates to the Corner Bar and the transformation of the Catacombs into License No. 1, the Boulder landmark set about turning the long-standing Q’s Restaurant into Spruce — whose tagline, “Farm and Fish,” tells you all you need to know about the kitchen’s dual emphasis on local products and seafood.
Though the curved standing bar at one end of the dining room and stained-glass windows at the other remain in place, new furniture, lighting and an earthy green-gold color scheme lend a fresh vibe to the space. And while the breakfast and brunch menus haven’t changed much, executive chef Shawn Murrell has created an all-new lineup for lunch and dinner that reflects the way we’re eating now, with a dedicated raw-bar section he plans to expand and a strong focus on small plates. (Of course, the hotel’s famous clam chowder still stands, and meat-and-potatoes types needn’t fear going without steak, burgers or pork chops.) Meanwhile, the drink list features lots of Colorado brewers and distillers as well as a wide array of wines by the glass (nearly 30 in all). Here’s a look at a few of the dishes and drinks we sampled at a preview.
2115 13th St., Boulder; 303-442-4344