With an open, friendly and inviting ambiance, Under the Sun Eatery and Pizzeria is the perfect place to relax with friends and family, either in front of a warm fireplace in the winter or on its flower-laden patio in the spring and summer. Guests can enjoy exceptional, made from scratch food, attentive service, and the largest in-house draught beer selection in Colorado.
Located in the Table Mesa Shopping Center in Boulder, the eatery derives its name from being situated directly beneath the Southern Sun Pub and Brewery, part of the family of Mountain Sun Pubs and Breweries. There is a total of three locations in Boulder (Under the Sun, Southern Sun, and Mountain Sun), in addition to one location in Longmont (Long’s Peak Pub and Taphouse) and one in Denver (Vine Street).
Using proprietary yeast, they brew in small batches and produce more than 100 brands of beer each year, much to the delight of beer fans. At Under the Sun, there are 21 beers on tap as well as 8-10 rotating guest brews.
The atmosphere here is casual with small and large tables, colorful chalk art paintings and the focal point—a large wood burning oven overlaid with shimmering black tiles. After enjoying a craft beer, wine, or $1.50 mimosa (brunch menu), customers can watch staff make one of its specialty pizzas using a dough recipe that takes 48 hours to complete.
To give you an idea, the breakfast pizza is made with fresh arugula, prosciutto, goat cheese, and two local cracked eggs and topped with mozzarella ($13.95). A few minutes in the glowing red oven and out comes a crispy, thin crust pie with a soft middle.
If this sounds a little more gourmet then your typical brew pub eatery, that’s not by accident. Executive chef Nick Swanson interned at the Michelin–starred Relais Villa d’ Amelia in Italy and went on to complete his training at the prestigious French Culinary Institute in New York.
All of the dishes at Under the Sun are overseen by Swanson, who is passionate about his profession and infuses his own creative twist in many of the entrees.
One of these includes his Captain’s French Toast ($9.95) on the brunch menu. Challah bread is coated with the sweet Cap’n Crunch cereal crumbs and served with strawberries, Chantilly cream, and bacon.
Then there’s his fried chicken and waffles ($9.95), made using locally-sourced Colorado Red Bird chicken, which undergoes a 24 hour preparation process. After the chicken is brined in buttermilk, it is then dredged twice in seasoned flour, and dropped into hot oil. The result is a crispy and tasty skin and soft, moist center.
Other popular items on the dinner menu include seasonal offerings such as Scottish salmon with asparagus ($16.95) and braised boneless beef short rib with fingerling potatoes ($16.95). Whenever possible, local suppliers are used to aid in offering quality food at affordable prices.
For dessert, you will have to choose between two local favorites— a wood-oven fired cookie complimented with Sweet Cow vanilla ice cream ($5.50) or chocolate mousse made with dark and milk chocolates and Chantilly cream, all topped with a chocolate crumble ($5.50).
There are some regular special events to be enjoyed at Under The Sun, including their popular fried chicken night on Wednesdays and Steak N’ Grapes on Thursdays where you can experience a complete dinner with a 12 ounce tenderloin steak, fries, salad, seasonal vegetables, and wine for 2 at a price point of $39.95.
If you come, bring your checkbook or cash as they don’t accept credit cards. But, if you forget, not a problem as they will provide you with one of its karma enveloppes to mail a payment back when you return home.
Pushing the limits of pub food, the philosophy here is, according to founder Kevin Daily, to provide “a gathering place for good food and drink, where conversation flows freely.” Judging by the crowds and loyal following, it appears he has succeeded.
Under The Sun Eatery and Pizzeria is located at 627-A S. Broadway; Boulder, Colorado. For more information, click here.
For more Denver dining and travel news, click here.
FTC Disclosure: This was a sponsored visit; however, all opinions herein are the author’s.