Local Boulder Eats: Avery Brewing


I don’t know why I’m telling anyone about this place. It’s already popular and last time I went for dinner, I had to wait over an hour for a table. Well, at least you can get a beer then hang out on the viewing platform over the brewery, enjoying that excellent beer.

I have loved Avery, a Boulder craft brewery, since I first tried the Ellie’s Brown Ale. It helps that there is a picture of Ellie, the chocolate lab, on the label. I have tried many of their beers. Ellie’s is still my favorite in the bottle. At the brewery, you can sample the wide variety of beers that never see a bottle or a can. Some, like the Liliko’i Kepolo which is available nationally in cans, tastes even better on tap. No matter what style of beer you love, Avery will have something for you at the brewery. I’m also pretty sure they’ll have styles of beer you have never heard of. They do a lot of experimenting and these wild (and often ancient) forms of beer show up in the taproom. The draft menu changes often. You can check what’s on tap now on their draft menu.

Avery’s Taproom. Many beers on tap daily.

Avery has had a tap room in Boulder for a long time. When they moved to their brand new sparkly brewery last year, they added a restaurant kitchen. Now, they turn out food to match the beers. There is a taproom downstairs and a sit-down restaurant upstairs. The menu is the same in both, but if you have people who aren’t comfortable at a high-top table, reserve a table upstairs.

The food is mostly Southern-influenced and it matches perfectly with their beers. They smoke their own meats and do an outstanding job. The Meat, Meat, Meat platter is huge, and you get to sample a selection of the delicious meat that benefits from time in that smoker. The menu changes everyday and seasonally. The fried chicken, on the Monday menu, is crispy-crunchy goodness. There are vegetarian options on every menu; I have found all of them to be fantastic and interesting. So, if you don’t do huge platters of meat, no need to avoid Avery. These vegetarian options are not lame afterthoughts. They stand on their own and they go great with the beer.

Alas, if you don’t drink beer, there is no wine nor liquor. Just the way it is. You’ll have to make do with water. Go for the food though. It’s worthy, even if you don’t like beer.

Avery Brewing is located a few miles northeast of downtown Boulder in Gunbarrel. Not a place you’d go looking for a restaurant, but you won’t be sorry you ventured out that way.

Avery Brewing Co.
4910 Nautilus Ct.
Boulder, Colorado 80301

They take reservations online. There’s usually a wait, so strongly suggested.


Grilled Marinated “Tough” Steak

Still far too hot to cook inside here in Boulder. We’ve had family visiting  which means lots of grilling. London Broil was on sale, so that’s what I cooked to feed an army.

London Broil is not a single cut, but a bevy of tougher but very flavorful thick steaks. Cuts that would benefit from this type of marinade are sirloin tip, top round, flank steak, chuck steak, or skirt steak. All these steaks have tough muscle fibers that run in the same general direction. The trick to making them easier to chew is to always thinly slice the steak across these fibers. No, it won’t be filet mignon but it’s a very tasty bite of steak. If you slice it the other way, it will feel like you are chewing rubber bands.

Beer Marinated London Broil
(makes enough for 2 pounds of steak)

1 cup beer, anything from a lager to a red ale
1/2 cup beef broth
1/2 cup tomato sauce or tomato juice
1 big pinch of celery salt
1/8 teaspoon granulated or powdered garlic
1/4 teaspoon onion powder
1/4 teaspoon black pepper
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce 2 bay leaves, broken in half
1 teaspoon dried Greek oregano, crushed in your palm
1 teaspoon dried thyme, crushed in your palm

Combine all the ingredients in a bowl and mix to combine. Place the steak in a large plastic bag or a glass dish. Pour the marinade over the steak and turn to coat. Cover. Refrigerate for 4 to 24 hours. Remove from the marinade and dry well. Season well with salt and black pepper before grilling. Tougher steak cuts only get tougher if cooked beyond medium. They are best at medium-rare.

Based on a recipe in Marinades: The Secret to Great Grilling by Melanie Barnard, Harper Collins Publishers, 1997.