Zolo Grill Celebrates 23 Years

by Grace Boyle on August 21, 2017

In March, Zolo Grill, from the infamous Dave Query (Big Red F) turned 23. Amazingly enough, they’ve remained in the same building since opening in 1994! This is legitimate because in the transient town of Boulder and the oscillating restaurant industry, it’s difficult to not only be successful but to stick around and stick through it.

Chef Justin Goerich has been part of the Big Red F for the last 10 years and with Zolo for the last five. He just released a new menu where they’ve put more of an emphasis on Colorado’s local bounty while sticking to some favorite standbys. He also notes they’ve adding more ‘heat’ to the menu in terms of spice and kick that they haven’t had before.

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Chef Justin Goerich (who was also on Chopped)

He assured me, dishes such as their banana cream pie and empanadas that have been on since the beginning haven’t been removed. He laughs knowing their regulars may have his head if he were to remove the favorites. Otherwise, they did a large overhaul that they haven’t done in a long while (note: seasonally they slightly adjust the menu four times a year).

“Southwestern is the original Colorado cuisine,” says Goerich, “our goal is to keep those traditions vibrant and alive. We want to stay true to our region’s roots, while at the same time showcasing the depth of flavor and versatility of this incredible food culture.”

I respect that they make everything in house from their smoked chorizo, to pickles, to salsas, fry-breads, and desserts.

grilled panela, chicory salad, preserved tomatoes, pickled egg, smoked serrano aioli, pepita crackers

A play on queso – they chose a panela cheese, grilled it then added a chicory salad, preserved tomatoes, pickled egg, smoked serrano aioli, and house made pepita crackers.

pan roasted duck breast

Pan roasted duck breast with jalapeño fritters, garlic asparagus, and red chile-honey jus.

grilled pork blade steak

Grilled pork blade steak with ancho-molasses lacquer, fried hominy pork cheek and pickled sweet corn hash, fresno chile-cherry jam.

Churros

Cancela dusted churros with cinnamon-sugar fritters and strawberry-chile purre.

banana cream pie

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The infamous banana cream pie – everything is made in house. It takes almost three days to make. This is probably something you’ll want to split but also not forget to order.

Zolo is open for brunch Saturday & Sunday 10:00 a.m. – 2:30 p.m.; lunch daily 11:00 a.m. – 3:30 p.m.; happy hour daily 3:00 p.m. – 6:00 p.m.; and Dinner daily at 4:00 p.m.

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