Everyone should be so lucky as to have a restaurant like Radda in their neighborhood. It's a great restaurant, but it's also a comfortable restaurant, an unassuming restaurant, a restaurant where families come to eat penne al cinghiale and rogue CU economics professors argue over plates of golden-brown pressed chicken. The board is made up mostly of small plates, little tastes, brilliant snacks and expert whetters of appetite, and the kitchen crew — led by Matt Jansen and exec Don Gragg — executes everything brilliantly, with a beautiful simplicity and a passionate understanding of ingredient over artifice. In Manhattan, Radda would be wickedly hip and successful. But in Boulder? It's just a little neighborhood spot, with plenty of parking and always room for another customer, another table, another party waiting to sing its praises.