The original Mountain Sun (in downtown Boulder) opened their doors in 1993. That’s 23 consistent years of serving beers and delicious pub food in what I believe to be, one of the most iconic Colorado breweries and restaurants.
Over the years they’ve expanded their restaurant list to: Southern Sun Pub & Brewery, Vine Street Pub in Denver, Longs Peak Pub in Longmont, and their latest concept, Under the the Sun Eatery and Pizzeria in South Boulder.
Slightly different than the rest of their concepts, Under the Sun is their “entree-driven dining destination,” that focuses on what they call “hearth and home”. With a fireplace in their main living room and their wood-burning oven, they bake bread, smoke meats, char food, and roast vegetables from scratch. Furthermore, with Nick Swanson, their French Culinary Institute-trained chef at the helm, the food is even more elevated since his joining in June 2015.
When Swanson first joined the menu offered a little bit of everything and was “all over the place,” he shared. In May of 2016 he launched a new, more seasonal offering of dishes that included revamping their weekend-only brunch offering. He plans to do major menu overhauls in the Winter and Spring, with seasonal tweaks throughout the summer and into the fall.
Some of their elevated dishes include the likes of his braised short ribs (braised for hours) served with fingerling potatoes, kale, shallots, and a mustard seed vinaigrette or the Scottish grilled salmon served with asparagus, snow peas, spinach, salsa verde and lemon.
By the way, top right hand-corner is their wood-oven fired oatmeal chocolate chip cookie served with local Sweet Cow vanilla ice cream and their Stout beer drizzled with caramel!
Given they have a pizza oven as a beautiful part of their open kitchen, they also do wood-fired pizza and you I recommend you try their eggplant parmesan pizza topped with sundried tomatoes, grilled eggplant, mozzarella, Grana Padano cheese, toasted panko and fresh basil.
My favorite dish though? Their fried chicken. Only available on Wednesday’s, they prepare 24 hours before, brining the birds in buttermilk and a conglomeration of secret spices. Everything from legs, thighs, and breasts are twice dredged and then cooked to order. For $11.99 per plate, you get three perfectly crispy, fried pieces of chicken. Make a Wednesday date, really.
We can’t forget the beer. Under the Sun features 21 taps of crafted Mountain Sun Ale and 8-10 rotating guest beers. The guest beers vary on a seasonal basis. They also have sustainable wines on tap.
Under the Sun is open daily for dinner from 4pm – midnight and for brunch on Saturday and Sunday from 9am – 2pm. Happy hour is offered every day from 4– 6pm and again from 9pm – close. Please note: like the rest of their locations, they’re cash only.