It’s inevitable. I’ll meet someone for the first time and when they find out I’m a AAA inspector that assigns Diamond Ratings, they ask about the rating of their favorite restaurant. When I tell them it’s a Two or Three Diamond, a look of disappointment crosses their face as they quietly mutter, “But, I love that place.”
Similarly, after raving to everyone I know about my first experience at a quick-serve burger joint, I get the unavoidable question, “What did you rate it?” When I explain that it’s a One Diamond, the person I’m speaking with looks confused and says, “But, I thought you liked it.” It’s hard not to get frustrated with these misunderstandings, but I know it’s not their fault.
I blame movie ratings and the innocuous “star ratings” which have led Americans to associate one with “don’t go” and five with “must see” or, in this case, eat. AAA ratings don’t work that way. The AAA Diamond Rating system describes a certain type of dining experience. A One Diamond restaurant typically indicates a casual fast food place while a Five Diamond is a more formal, fine dining establishment.
Our aim as inspectors is to list the best options for our members in any given town and help them choose a restaurant fitting their needs. Are you looking for a fast meal on the go, a casual sit down place, or something fancy to celebrate a special occasion? My point is, just because a restaurant is a ‘One’ doesn’t mean it’s bad.
For example, Colorado is lucky to have a variety of restaurants that are changing the definition of fast food. Here are a few of my favorite Colorado One Diamond-rated restaurants and although they represent a wide range of cuisines, these restaurants all feature high quality ingredients, and, most importantly, great flavors. Hopefully, your experiences dining at these ‘One Diamonds’ will prove me right - One Diamonds can be wonderful!
(Click on the restaurant name for more information, including address, hours, price range and directions.)
Tocabe, Denver
The owners of Tocabe, Ben Jacobs and Matt Chandra, use family recipes to create popular dishes normally found only on or around American Indian reservations. Their modified fry bread recipe replaces lard with a corn & canola oil blend and uses a flash fry technique instead of deep-frying. I don’t know what magic they
put in the fry bread, but it’s delicious.
Most of my experience with American Indian food comes from my travels throughout the Southwest and Minnesota. I had the opportunity to sample a variety of fry bread, which is probably the most well-known American Indian food innovation. For those who haven’t tried it, there is something immensely satisfying about fry bread. The puffy, chewy texture achieved by careful dough making combined with the crispiness achieved from frying in lard or vegetable oil creates a mouthful of heaven. Tocabe’s is the best fry bread I’ve ever tasted. It has the perfect texture- thick and puffy with just enough crispness and a slight hint of sweetness.
The fry bread creates the perfect base for Tocabe’s taco toppings, which include High Plains bison, ground beef, chicken, beans, and vegetables. Patrons choose their own toppings in an assembly line similar to popular quick-serve burrito restaurants. The decor combines American Indian symbolism (i.e. walls decorated with human hand prints) with modern design. A small area is reserved for Native American community news.
Larkburger, Greenwood Village
At a time when many fast food chains are trying to appeal to a more health conscious diner or attach themselves to the gourmet coffee trend, Larksburger p
roves true innovation equals business success. Created by chef Thomas Salamunovich, the Larkburger was a feature at his fine dining restaurant, Larkspur, in Vail. The burger reached such a high level of popularity that he decided to create a fast food restaurant around it.
Not only do the beef and turkey burgers taste phenomenal, but they are made with all natural ingredients. In fact, all of the food served at this restaurant is all natural- no additives or preservatives. My favorite meal is a Little Lark, beef or turkey depending on the day, Parmesan truffle fries, and a chocolate shake. I have yet to try the tuna burger or the vegetarian burger, but the salad tamari-ginger dressing earns high marks.
The modern, eco-friendly décor proves “green” doesn’t have to be ugly. Biodegradable utensils, cups, and burger cartons means Larkburger is easy on the environment and easy on your conscience.
Little Anita’s, Denver
When I first began working for AAA, I covered part of Northern New Mexico, including Santa Fe. I grew to love green chile sauce. Most people in Colorado think they know green chile, but they’re usually wrong. If you think green chile is a red sauce with diced green chiles in it, then you’ve been Tex-Mexed! First of all, New Mexican green chile sauce is actually
green. When you order sauce in New Mexico, servers ask if you want red or green. Christmas (a little of both) is an acceptable response. Spiciness varies for both sauces, but something about green chile makes me incredibly euphoric. Anyway, it’s difficult to find this tantalizing salsa verde in Colorado.
When I first pulled into the non-descript strip mall housing Little Anita’s, I wasn’t impressed. In fact, I was a little worried about what I would find in the tiny restaurant wedged between a kickboxing studio and a sub shop. What I found was a true stand-out. The cramped space was pleasantly decorated to resemble something typically seen in Santa Fe, complete with ristras and faux adobe walls.
I placed my order, still unsure of what I would find on my plate. Then, I read the restaurant’s history on their take away menus and knew I was in for a treat. The owners of Little Anita’s base their recipes on New Mexican favorites passed down through generations of their family. It shows. I highly recommend the chile rellenos - you will not find a barely palatable relleno from a box or some weirdness tucked in an eggroll wrapper. In fact, this is one of the few restaurants where I will confidently order a relleno without a second thought. Actually, I never limit myself to a relleno… I usually get a combination plate with an enchilada, a relleno and a tamale. Every entrée comes with a sopapilla and honey.
The Rib House by Chef Extraordinaire, Longmont
Colorado isn’t known for BBQ. There’s a reason for this… it’s simply not part of our cultural culinary tradition. So, we have to import outsiders to fill
this need. Luckily for us, Merry Ann and Tracy Webb immigrated to Longmont from Kansas City, MO.
Most Coloradoans who say they don’t like BBQ just haven’t been to the right spot. You need to search for the real deal and The Rib House is one of the few restaurants serving it. The ribs, pork or beef, fall off the bone. If you opt out of the ribs, you might be crazy, but there are plenty of other options to suit your fancy- turkey, pork, brisket, hot links, smoked ham, and spicy smoked sausage. The four homemade sauces range from mild to “fire” and are all fabulous. I like to mix them up… a little sweet and a little spicy. It’s hard to choose sides, but usually go for the red skinned mashed potatoes, corn bread, and/or the baked beans.
La Baguette French Bakery and Espresso Cafe , Colorado Springs
I have to admit, I’m not a huge fan of French cuisine, at least not the heavily cream sauced version found in some fancy restaurants. However, I’m all for the casual corner bistro style café a l
a La Baguette. There are three locations in Colorado Springs, but my favorite is in old Colorado City. The cozy little shop feels European and artsy.
The menu is more diverse than you would expect from a quick-serve restaurant- pate, cheese fondue, salads, Harvest Squash Ravioli, crème brulee. I have to have two things when I go to La Baguette- French Onion soup, served in a little brown crock, and an almond croissant. I don’t even like onions, but the savory soup is made with a flavorful, fresh beef stock enhanced with a layer of browned gruyere… French Onion soup at its best. Some almond croissants are simply a croissant with almonds on top. At La Baguette, a generous portion of finely chopped almonds mixed in almond paste lies at the center. Magnifique!
The Market, Denver
This restaurant is the closest thing Denver has to a New York deli. Part coffee shop, sandwich shop, and bakery, patrons either grab their meal to go or congregate with friends at the bistro-style tables. While the sandwiches and pre-made salads are good, the desserts are heavenly. In high school, my best friend and I would drive in from the suburbs to share desserts at the Market. I’m happy to say, sixteen years later, the desserts are still amazing.
It’s really hard to decide on one dessert. We usually went with something chocolate and something not. The fruit tart, German chocolate cake, and strawberry shortcake are still my favorites… well, the éclairs are good, too… and the cherry Black Forest cake… and… it’s all good. Go there, eat dessert, have coffee, be happy.
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