Some Dark
Wednesday, November 13, 2019
Phase 1: Bobolink Trail
In times of yore, our fearless adventurers celebrated Phase 1 only during daylight savings time. Recently we have undertaken a few winter P1's; Thanksgiving Eve is one such occasion.
This evening, with mild temperatures (45°) and an upcoming full moon, S and D bucked tradition and headed out to the Bobolink Trail. Among the shadowy figures joining us on the trail were (in order of appearance):
- some dog-walkers;
- a jogger with a bouncing headlamp;
- several bicycle commuters, headlights ablaze.
At 5:53pm, an orange moon rose to the northeast; shortly thereafter, our path was illuminated sufficiently that we could forgo our lights. We trekked back to the trailhead, sans illuminants, and sans mishaps.
A successful Winter Phase 1.
Phase 2:
Rosetta Hall
Rio Grande
We decided to check out Boulder's hip new venue, Rosetta Food Hall, to see what all the fuss was about. We exited a moment later, having plowed through a thick crowd of foodies and people lounging about on pillows. We found no available tables; neither did we encounter any host/hostess. The place seems to operate like a mall "food court," but with posher crowds, and ingredients like "confit" and "chichilo."
So instead we chose the Rio Grande, a block away. This was perhaps a mistake: as D observed later that evening, "the waiter kinda forgot we were there despite the fact that he walked by the table several times." Eventually someone took our order, and the food arrived, mostly intact.
Phase 3:
Trident
Gelato Boy
Not surprisingly, Trident was full, so we walked across the street to Gelato Boy (west). S had "Pannacotta Cranberry Cobbler," while D opted for "Midnight Chocolate." Pretty good stuff.
Questions of the Night
- What would be the Rio’s Michelin rating?
- What's up with Rosetta Hall?
Addenda
It seems strange that Rosetta's website features sheep and cows running away; maybe they know something is up.
At least half the dinner plates pictured on the website are slathered with cilantro. Someday, one might hope, a chef will emerge with the talent and imagination to endow his or her concoctions with flavor and panache without burying the dish in cilantro, cream sauce, butter, demi-glace, or clarified bacon grease.
