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Chef Bradford Heap embraces local farms---and a clever cocktail program---at his field-to-table Boulder restaurant.
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SALT Restaurant Review

: The eco-friendly enclave of Boulder has been unearthing sustainable, green, organic and seasonally-driven restaurants for years, and the town’s well-established locavore movement certainly doesn’t show any signs of slowing down. And for chef/owner Bradford Heap, who already runs Colterra, a restaurant in Niwot that fits all of the above criteria, SALT, his farm-to-table shrine in Boulder, ups the ante, delivering a smorgasbord of rustically urbanized dishes, many from the wood-fired oven that’s the centerpiece of Heap’s unmasked kitchen. The best seats are at the chef’s counter, where you can watch Heap and crew plate dishes, like the wild Alaskan salmon tartare dusted with makrut lime powder; wood-fired pork chops with local green beans and Colorado peaches; and duck confit side-kicked with roasted cauliflower purée and Swiss chard, right under your nose. The wine syllabus is lovely, too, but it's the "mix, match and make merry" cocktail program, in which imbibers choose their own classic cocktail style, spirit base and fresh fruits and herbs, that sets SALT's liquid assets apart from the competition.

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