Skip to content


Guide for sophisticated vegetarian dining

Tag Archives: sofrito

If you’re vegetarian, you’ve probably, at least once in your life, been taken to a place (say a steakhouse in the Midwest) where you don’t want/can’t eat/won’t eat a thing on the menu. Where even the salads have bacon in them.

When I’m picking a place to eat, it’s tempting to aim for revenge. But I take the high road and try to pick places that will make everyone happy.

Riffs is about perfect for a mixed group, which in our case included a vegetarian, a pescatarian, and a determined carnivore.

Describing itself as a “foodbar,” Riffs is run by the chef of Q’s, a fine dining restaurant in the Hotel Boulderado. Riffs is more casual and affordable than Q’s, but there’s a definite focus on quality ingredients and interesting flavors.

In addition to vegetarian salads and pastas, the small plates section of the menu on the night I visited had three veg protein options: bread with white bean puree, green pea hummus, and miso glazed tofu.

I started with the green pea hummus:It came with a jalapeno sofrito, or oil-based sauce. The hummus itself was chunky, more suitable for peas, than chickpea hummus, and the sofrito had a bit of heat.

Since I didn’t want a plate of pasta, I ordered the miso glazed tofu in ginger carrot broth as my entree:

The pickled beech mushrooms and seaweed salad added sourness and astringency – you need big flavors like that when you’re serving tofu, which is so bland on its own. The tofu had been seared and had a nice crust on it.

I also had a side of lemony, garlicky greens.

Even the carnivore at the table agreed that the greens were delicious.

If you want a large plate with vegetarian protein, Leaf or The Kitchen in Boulder might be better bets. But, for small plates with veggies and plenty of veg protein, Riffs is great.

(Also, they card everyone. So you can feel good about that moisturizer you remembered to use a week ago.)


Tags: , , , , , , , , ,