Nestled a few blocks away from the bustling Pearl Street Mall in Boulder, Colorado, John’s Restaurant was a charming, chef-owned establishment with a rich 104-year history. Run by Boulder natives Cory Buck (chef) and Ashley Maxwell (pastry chef), this restaurant offered an intimate and memorable dining experience. While John’s Restaurant may now be a cherished memory, its legacy of exquisite food and personalized service deserves to be revisited. Let’s take a look back at what made John’s Restaurant a standout dining destination.
The moment you stepped inside John’s Restaurant, you were enveloped in a cozy and intimate atmosphere. The interior, though small, exuded elegance with its simple yet tasteful furniture and table settings. The attention to detail was evident, creating a feeling of dining in a sophisticated home, albeit one with an exceptionally talented kitchen staff. This intimate setting made it an ideal spot for a special occasion or a relaxed, upscale meal.
Cozy interior of John's Restaurant in Boulder
To begin the evening, the cocktail menu offered a delightful array of choices. The French 75, priced at $8.50, was a refreshing concoction of gin, sweet lemon, and champagne served on ice. Garnished with champagne-soaked grapes, this cocktail was noted for being light on alcohol, subtly tart, and not overly sweet. The frozen grapes were a surprising and pleasant touch. For those preferring something stronger, the burnt orange martini ($8.50) was a robust choice. This martini, made with vodka, Grand Marnier, and a dash of bitters, delivered a significant punch while remaining smooth and flavorful, and was presented in a classic martini glass with an orange peel curl.
Elegant French 75 cocktail at John's Restaurant
Strong Burnt Orange Martini at John's Restaurant
Shortly after the cocktails, guests were treated to complimentary sourdough bread. Served warm with soft, piped butter, the bread was a testament to John’s Restaurant’s commitment to quality. The sourdough possessed a mild tang and a pleasingly crispy crust, a perfect start to the culinary journey.
Fresh Sourdough Bread with Soft Butter at John's Restaurant
The appetizer selection showcased the chef’s creativity and skill. The grilled quail ($10), a special appetizer, was a standout. Two pieces of tender quail were presented atop a bed of sage-infused butternut squash purée, complemented by naturally sweet fried shredded carrots. Anago sauce drizzles, chopped walnuts, and vanilla foam dots added layers of flavor and texture, creating a dish reminiscent of an upscale Thanksgiving bite.
Grilled Quail Appetizer with Butternut Squash Puree at John's Restaurant
However, the tuna tartar ($14) was hailed as the evening’s best plate. Beautifully plated, as was characteristic of John’s Restaurant, the tartar featured tuna mixed with green onions, black sesame seeds, and wasabi vinaigrette, layered with ripe avocado and pineapple. Each bite was a journey of flavors, from the green onions to the fresh tuna, buttery avocado, nutty sesame, and a final burst of sweet pineapple. While sesame crackers accompanied the tartar, they were deemed unnecessary, highlighting the dish’s perfection on its own.
Exquisite Tuna Tartar Appetizer at John's Restaurant
A complimentary pumpkin sage soup further demonstrated John’s Restaurant’s generosity and culinary finesse. Served with dried cranberries in balsamic vinegar at the bottom of the bowl, the soup was poured over at the table, releasing fragrant steam. The soup, a blend of pumpkin purée and cream, was light, smooth, and hinted at burnt, nutty butter. The cranberries added a welcome tartness, though some preferred the soup in its pure form. Following the soup, a strawberry champagne sorbet palate cleanser was served in delicate Chinese soup spoons. The sorbet, tasting of fresh fruit and not overly sweet, had a delightful homemade texture, refreshing the palate for the courses to come.
Delicious Pumpkin Sage Soup at John's Restaurant
Refreshing Strawberry Champagne Sorbet Palate Cleanser
For the main course, the Australian lobster ($32), a nightly special, was an excellent choice. Two lobster tail halves were served with black fettuccine in a citrus buerre blanc sauce, a favorite element of the dish. The lobster meat was sweet and perfectly cooked, while the black pasta, cooked al dente, provided a neutral base to highlight the sauce and lobster. A glass of Pouilly Fuissé ($14) was a recommended accompaniment. The big eye tuna and diver scallops ($29) offered another compelling entrée option. The black sesame crusted tuna, while considered slightly over-crusted by some, was served rare as requested. The standout element of this dish was the tempura fried scallops – sweet, melt-in-your-mouth, and encased in a delicate, crispy batter. Coconut rice and a mild lime curry sauce completed the plate, though the scallops truly stole the show.
Australian Lobster with Black Fettuccine and Citrus Buerre Blanc
Big Eye Tuna and Diver Scallops with Tempura Scallops
Desserts at John’s Restaurant were not to be missed. The fresh apple tart ($8.50) featured a sweet, cookie-like crust topped with soft, cooked apple slices and vanilla bean ice cream. Generously drizzled with a buttery caramel sauce, the tart offered a delightful balance of sweetness and tartness. The chocolate truffle cake ($8.50) was equally impressive – warm, rich, creamy, and smooth. A chocolate Chambord truffle center and black raspberry chip ice cream topping, along with crème anglaise and raspberry swirls, made this dessert a decadent experience. Paired with dessert, a cup of regular coffee ($2.50) was deemed exceptional, a strong and smooth dark roast that perfectly concluded the meal.
Fresh Apple Tart with Caramel Sauce and Vanilla Bean Ice Cream
Decadent Chocolate Truffle Cake with Black Raspberry Ice Cream
Cup of Regular Coffee
The overall dining experience at John’s Restaurant was truly special. The service was impeccable – friendly, knowledgeable, and attentive. Chef-owner Cory Buck’s personal touch, including sharing the restaurant’s history and his culinary background, added to the personalized feel. John’s Restaurant was a place that offered individual attention and care, earning a well-deserved A+ rating. Although permanently closed, John’s Restaurant remains a fond memory for those who experienced its culinary delights and exceptional hospitality in Boulder.
John’s Restaurant (permanently closed)
2328 Pearl St. Boulder, CO 80302
303.444.5232
December 7, 2006
French, Italian, Spanish, American, Fusion
$146.75 including tax (not including tip) for 2 diners
Rating: 98/100 (A+)
