{"id":2444517,"date":"2019-05-23T00:00:00","date_gmt":"2019-05-23T06:00:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=306348"},"modified":"2019-05-23T00:00:00","modified_gmt":"2019-05-23T06:00:00","slug":"no-need-to-fly-eat-your-way-through-spain-at-boulders-corrida-restaurant","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/no-need-to-fly-eat-your-way-through-spain-at-boulders-corrida-restaurant\/","title":{"rendered":"No need to fly: Eat your way through Spain at Boulder\u2019s Corrida restaurant"},"content":{"rendered":"<div class=\"swift-gallery\" readability=\"6.5027322404372\">\n<ul id=\"imageGallery-306348-990\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/05\/food-atw-052319-1-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/05\/food-atw-052319-1.jpg\" data-sub-html=\"Jennifer Olson \/ Courtesy photo | The views from the patio at Corrida show the best of Boulder and the Front Range.\" class=\"h-100\" readability=\"-1.5\">\n<div class=\"caption\" readability=\"8\">\n<p><strong>The views from the patio at Corrida show the best of Boulder and the Front Range.<\/strong><br \/>Jennifer Olson \/ Courtesy photo<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/05\/food-atw-052319-1.jpg\" alt=\"The views from the patio at Corrida show the best of Boulder and the Front Range.\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/05\/food-atw-052319-1-1-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/05\/food-atw-052319-1-1.jpg\" data-sub-html=\"Jennifer Olson \/ Courtesy photo | A key to making Spanish dish unique is the marbled beef used. Corrida sources their meat from U.S. ranchers who have begun harvesting cows at 30-84 months, instead of the standard 18-24 months.\" class=\"h-100\" readability=\"-0.5\">\n<div class=\"caption\" readability=\"10\">\n<p><strong>A key to making Spanish dish unique is the marbled beef used. Corrida sources their meat from U.S. ranchers who have begun harvesting cows at 30-84 months, instead of the standard 18-24 months.<\/strong><br \/>Jennifer Olson \/ Courtesy photo<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/05\/food-atw-052319-1-1.jpg\" alt=\"A key to making Spanish dish unique is the marbled beef used. Corrida sources their meat from U.S. ranchers who have begun harvesting cows at 30-84 months, instead of the standard 18-24 months.\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/05\/food-atw-052319-1-2-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/05\/food-atw-052319-1-2.jpg\" data-sub-html=\"|\" class=\"h-100\">\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/05\/food-atw-052319-1-2.jpg\" alt><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.aspentimes.com\/magazines\/aspen-times-weekly\/no-need-to-fly-eat-your-way-through-spain-at-boulders-corrida-restaurant\/#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.aspentimes.com\/magazines\/aspen-times-weekly\/no-need-to-fly-eat-your-way-through-spain-at-boulders-corrida-restaurant\/#\" class=\"hide-captions\">Hide Captions<\/a><\/p>\n<\/div>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">In my experiences studying and traveling abroad, the food budget was usually the first thing to go when money got tight. Without fail I would opt for a museum ticket and street vendor special over a sit-down meal.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">And while I\u2019ve always been game to try just about anything \u2014 growing up catching, cooking and eating blue crabs tempers most squeamishness \u2014 I gravitate toward good ingredients over pretentious combinations. Imagine my delight when I discovered the tapas way of life in Spain.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Bowls of briny olives and crunchy almonds, plates of sliced ham and dense wedges of egg and potato omelet beckoned me for a bite or two from bar-top displays. As someone who tended to fill up on appetizers while waiting for dinner, this snacking way of life, especially when paired with a small glass of beer or a red wine and Coca-Cola over an ice cube (two if you were lucky), suited me. Plus, it was possible to taste your way through a wide array of offerings, using just toothpicks or your fingers, without blowing the aforementioned budget.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Sure, tapas culture made its way to the U.S. But it wasn\u2019t the same, at least in my limited sampling. Dishes were larger, more complex and not in balance with the accompanying beverages. Other than occasionally making paella at home, I decided to save my penchant for Spanish food for when I was fortunate enough to visit Spain. At least until now.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Just over a year ago, co-owners Bryan Dayton and chef Amos Watts, along with investors including DJ Dylan Regan from Aspen, opened Corrida, a Spanish steakhouse, in Boulder. Dayton, who worked on a cattle ranch during his formative years, developed the idea for Corrida while enjoying dinner with a friend in Barcelona.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cHalf way through the meal, it dawned on me that I\u2019ve spent more time in Spain than any other country outside of the U.S.,\u201d Dayton said. \u201cI love the liveliness of it, the ranch- and farm-to-table heritage, and eating late.\u201c<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">What makes Spanish beef so unique, especially beef raised in the pastureland of northern Spain, is that the marbleization and flavor comes with harvesting the cattle when they\u2019re older, resulting in Vacca Vieja, literally translated \u201cold cow.\u201d It\u2019s a practice of patience instead of the faster grain-finishing process common in the U.S. Corrida sources their meat from U.S. ranchers who have begun harvesting cows at 30 to 84 months, instead of the standard 18 to 24 months.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cIf you look at beef with the lens of giving a cow time to hang out in the pasture being a happy cow, until that one bad day, you get marbleization, but it takes time. It\u2019s an investment,\u201d according to Dayton.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">The Angus Tomahawk Ribeye \u201cVacca Vieja,\u201d which holds the marquee spot on Corrida\u2019s menu, has a rich, earthy flavor which can be unique to many diners, if for no other reason than it\u2019s hard to come by. Corrida is one of only a handful of restaurants in the country serving mature meats. In addition, meats are dry-aged a minimum of 21 days after harvest to further enhance taste and texture.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">\u201cWe want people to think about beef like they think of great bottles of wine. Consider the cut, the ranch, and how it all plays out on your plate,\u201d Dayton said. \u201cWe want to celebrate humans enjoying being carnivores, while approaching it as more of a special treat instead of a commodity.\u201d<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">While Corrida hangs its food flag in the Basque country, it takes inspiration from all over Spain, highlighting the country\u2019s unique terroir, as well as the connectivity between land and sea. That means there are plenty of dining options for those who aren\u2019t carnivores at heart. The seasonal dinner menu currently includes a dish of traditional Spanish bomba rice with prawns, octopus and squid ink, as well as pan-roasted cod, wood-fired Dover sole and roasted chicken. The tantalizing tapas offerings include cured meats, Spanish cheeses, roasted vegetables, fried olives, tinned tuna and so much more.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">According to general manager Andreas Pejovic, the drink menu includes basically every available Spanish spirit you could want, as well as creative riffs on more familiar cocktails, like the refreshingly light rum and consomm\u00e9-based bloody mary served at brunch. The robust cocktail menu includes creative non-alcoholic beverages, and table-side gin and tonics that are anything but ordinary. The last I checked there were seven different G&amp;T options on the drink menu, ranging from sweet to savory and light to bold.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">In addition to serving lunch, dinner and weekend brunch, they\u2019ve just started a \u201cSalon\u201d for the summer season, merging sweeping Flatiron views from their rooftop patio, cocktails and tapas, for a more laid-back, Spanish approach to socializing. While Boulder is a long way from Spain, I can attest to the relaxing powers of a crisp gin and tonic, house-made chorizo and patatas bravas (fried potatoes served with aioli and a tomato sauce), enjoyed in fresh mountain air.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">As Corrida evolves, Dayton plans to \u201cget richer and deeper with where we are right now.\u201d Whether you want a delicious steak and a robust glass of wine, or creative sips and bites in an amazing setting, it\u2019s good news for diners.<\/p>\n<p class=\"Special Sections-ATW-ATW_Body_Serif\">Corrida is located at 1023 Walnut Street, #400 in Boulder. For more information, go to corridaboulder.com.<\/p>\n<p> <a href=\"https:\/\/www.aspentimes.com\/magazines\/aspen-times-weekly\/no-need-to-fly-eat-your-way-through-spain-at-boulders-corrida-restaurant\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The views from the patio at Corrida show the best of Boulder and the Front Range.Jennifer Olson \/ Courtesy photo A key to making Spanish dish unique is the marbled beef used. Corrida sources their meat from U.S. ranchers who have begun harvesting cows at 30-84 months, instead of the standard 18-24 months.Jennifer Olson \/ [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":{"0":"post-2444517","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-local-news"},"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-06-18 17:04:05","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley&#039;s Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2444517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2444517"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2444517\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2444517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2444517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2444517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}