Cafe Society

Round two with Udi's executive chef Robin Baron

Robin Baron Udi's Pizza Cafe Bar Udi's Bread Cafes (four locations)

This is part two of my interview with Robin Baron, executive chef of Udi's Pizza Bar, Udi's Bread Cafe and the soon-to-be-open Pickled Lemon in Boulder. Part one of my interview with Baron ran yesterday.

Favorite restaurant in America: Casa Mono. The executive chef, Andy Nusser, is brilliant, and I could eat at his restaurant every day. His flavors are clean and bright, and his food is traditionally Spanish -- but with a twist. He makes rice with fidellos and then tops it with fresh sea urchin, for example. It's incredible -- a rich and creamy flavor bomb. And while his dishes comprised only a few ingredients, the execution is great, and he gets a lot of flavor from char and the brightness of lemons. You crave his food for years -- no joke. I haven't eaten Spanish food like that anywhere else in the world. I love, too, that you can just roll in off the street and have a great glass of wine and some of the best-shaved jamón anywhere. There are a lot of regulars and industry people there, too, so the place feels very much like a local hangout, plus the staff is friendly, down to earth and knowledgeable.

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Lori Midson
Contact: Lori Midson