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Mountain Sun turns out ideal versions of American classics

Mountain Sun turns out ideal versions of American classics
Photo by Mark Manger
The junk burger, which tops the beef with crisp strips of smoky bacon, a sizable smattering of sautéed mushrooms and onions, and a dollop of roasted-garlic mayonnaise, all coated in cheese and enveloped between a toasty bun. View a full slideshow from Mountain Sun Pub & Brewery in Boulder.

I'd never seen Ben dance before. He's a New Yorker, a finance guy, and though he's always up for a good time, we usually spend our evenings smoking cigars and drinking Campari while talking about world affairs and travel and life philosophy, lifting quotes straight out of the Economist to confirm our political predictions and furiously googling things on our smartphones to prove each other wrong.

But when he visited me in Boulder a few months after I moved to town, we threw a Sunday-night dinner party and then, after consuming a couple of bottles of wine, traipsed down to Mountain Sun Pub & Brewery, where a local jam band had a crowd of hippies, college students and athletes just off their weekend camping trips, still clad in outdoors gear, all dancing like maniacs.

And Ben, wearing a sports coat over a pair of shorts and driving shoes, put on his sunglasses and joined right in.

Mountain Sun general manager Mike Absalom shows off his junk...burgers. View a full slideshow from Mountain Sun Pub & Brewery in Boulder.
Mark Manger
Mountain Sun general manager Mike Absalom shows off his junk...burgers. View a full slideshow from Mountain Sun Pub & Brewery in Boulder.
Jessica "Memphis" Johnson serves nachos. View a full slideshow from Mountain Sun Pub & Brewery in Boulder.
Mark Manger

Location Info

Map

Mountain Sun Pub and Brewery

1535 Pearl St.
Boulder, CO 80302

Category: Bars and Clubs

Region: Boulder

Details

Mountain Sun Pub & Brewery

Nachos with chicken $9.95
The Pub's Famous Fries (large) $3.95
Hummus $4.95
Vegetarian black bean chili (cup) $2.95
Basic grilled cheese $3.95
Avocado and cheese sandwich $5.95
Junk Burger $8.20
S.O.B. Burger $8

1535 Pearl Street, Boulder
303-546-0886
Hours: 11:30 a.m.-1 a.m. Monday-Saturday, noon-1 a.m. Sunday

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I got to know my friend Thai over a series of afternoons spent standing at the bar of Mountain Sun, sipping pints of F.Y.I.P.A. while regaling each other with stories. When I was reunited with my best friend, Ali, after months of separation, we spent her first night in town at Mountain Sun, chattering spiritedly across the table while tasting through a sampler of beers. Last October, I broke up with a boyfriend over a burger at a table along the wall. And when my current boyfriend asked where I wanted to go for what was to be our very first date, in April, I suggested getting the small-talk formalities out of the way while splitting a pile of nachos in a booth. When social interaction is the goal, Mountain Sun is my go-to restaurant, a perfect social prop — like that empty glass that gives you an excuse to cross the room to the bar and strike up a conversation with an intriguing stranger, or a friend who's particularly good at third-wheeling it on a date that might not be a date.

When Kevin Daly opened Mountain Sun in 1993, he wanted to give Boulder a community pub, a place where people could gather with friends and neighbors for good food and craft beers in a space that felt like a living room. He didn't put in TVs because they would have been distracting; instead, he decorated the walls with Boulder-themed kitsch and stocked the spot with Scrabble and Trivial Pursuit games.

He fostered the idea of community in his staff, too. At Mountain Sun, there is no distinction between front-of-the-house and back-of-the-house, no rivalry between the cooks and the waitstaff. Everyone does every job, rotating through positions so that they can get to know every aspect of the restaurant. "I'm a manager, but I still have to scrub toilets," one employee notes.

As a result, Mountain Sun is the ultimate extension of that ongoing house party thrown by college friends, with endless lawn games and homebrews for everyone — whether your friends were home or not. And the crowds definitely came to the Mountain Sun party, stopping at the cash-only establishment so frequently that Daly had to open a second Boulder restaurant, the Southern Sun, in 2002. In 2008, he took his concept to Denver, establishing the Vine Street Pub (see story below).

Mountain Sun is supported by an on-site brewery and has about fifteen taps of its own craft microbrews: hoppy IPAs; thick coffee stouts poured on the nitro tap; a fruity, light blackberry wheat. In February, the restaurant hosts a stout month, rotating in a different brew each night. The Mountain Sun brews are all enjoyable — and economical, at the same price you might pay for a Coors Light elsewhere — but the guest taps, which host interesting beers from all over, are an excellent distraction. Russian River's sour Supplication — one of only a handful of kegs to make it to Colorado — made an appearance here; I've seen ales from the Bruery and pilsner from Victory. And Boulder's Avery usually commands at least one of the handles.

The successful execution of Daly's community-gathering-place concept coupled with novel, award-winning beers (accolades include several golds at the Great American Beer Festival, which starts today) are reason enough to make Mountain Sun a frequent stop. But Daly was also adamant that his spot serve delicious food.

The Mountain Sun menu lists typical bar offerings: a variety of burgers and sandwiches, supplemented by such snacks as nachos and fries. In some joints, these dishes are often served loaded with salt to encourage imbibers to continue their consumption. In others, they're prepared with no more skill than a reheated Totino's party pizza, since they're just serving as sustenance so that those who are drinking aggressively have something to put in their stomachs. Not so at Mountain Sun.

The fries are long, centimeter-thick strips of potato you salt to your own taste and douse with ketchup and malt vinegar. The nachos come loaded with quality ingredients: savory black beans, cheddar melted over each chip, a hefty scoop of tart sour cream, chunky housemade tomato salsa, creamy just-mashed guacamole and diced jalapeños. I like them with chunks of tender chicken, although I like them even more when, during a rare lull, the kitchen lets me substitute bacon.

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