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The Kitchen Restaurant Review: Fresh-from-the-earth ingredients. Check. Seasonal, sustainable menu. Check. Local growers and purveyors. Check. Wind-powered electricity. Check. The Kitchen, Boulder's beauty and the bistro, is as eco-friendly as it gets, but that's just a fragment of the fig, so to speak. Executive chef-owner Hugo Matheson raises his own pigs and sheep on a nearby farm. Customers can drop off their old wine corks for recycling. And sommelier Ray Decker's nifty beer list celebrates rare Belgium ales and local microbrews. Certified foodniks congregate downstairs to nosh from the chalkboard menu, which changes daily. No matter what we order, the contemporary American foodstuffs---braised veal ribs with harissa couscous; seared Hawaiian spearfish frolicking with fava beans; or summer squash risotto with toasted farro, lemon and chèvre----are remarkable. Share space with strangers during "Community Night," a Monday evening family-style smorgasbord of multiple courses served at a harvest table for $35 each. Or make your way to The Kitchen [Upstairs], an inviting space in which to sip and sample from one of the state's most coveted wine lists.