The Italian Table...

Cibo, Vino, Amici... Food, Wine, Friends

It's not just a tag line, it is why we are in this business, why we enjoy what we do so very much.

A gorgeous October afternoon may easily find the staff, along with family and friends, enjoying a delicious Italian meal on the patio. The deceptively strong afternoon sun basking from beyond the beautiful Flatirons, a luscious Barolo complementing the beauty of the afternoon. Mediterranean mussels, so plump and juicy, a piece of tender pork and a spinach salad.

In these times, or any others, it is so important to to cherish the wonders of life. Forget about all of the hassles. Remember what is important, and why we endure the hardships: to celebrate these moments. Moments with friends, moments with nature.

Moments with a fine wine, and a splendid cheese.

Join us at the Italian Table!

Eat Healthy...Eat Italian

I think we can all agree on the fact that we love Italian food. You wouldn’t be reading this if you didn’t. Americans have embraced Italian cuisine almost as much, if not more than Italians. It has permeated our culture and our restaurants. In so doing, it has in many ways been transformed into something American, however not necessarily in a good way. Chain restaurants have been serving ‘American Italian’ food which is distinctly not Italian at all. ‘Red’ sauce, ‘Italian’ dressing, bread crumbs, garlic bread and ‘Italian’ seasoning have become staples of American Italian cuisine, but these items are not representative of the traditional Italian lifestyle. These items are often loaded with additives that would not be found in Italy.

Italian preparation is traditionally simple. The overwhelming characteristic is freshness. Antonio Laudisio will tell you the beauty is in the simplicity. “Our job is to reveal the natural flavor of the ingredients” he says. These natural flavors are what drive traditional Italian cuisine, and some of them are loaded with health benefits you may not be aware of.

According to sixwise.com, the 6 healthiest components of Italian cuisine are: Tomatoes, Oregano, Garlic, Olives and Olive Oil, Artichokes and Basil. Sixwise.com explores the health benefits of each of these ingredients (http://www.sixwise.com/newsletters/06/05/17/the_6_healthiest_staple_foods_in_italian_cuisine.htm). To sum, tomatoes are vitamin rich and high in lycopene, a cancer fighting agent. Oregano is rich in antioxidants. Garlic has many documented health benefits, including lowering blood pressure and cholesterol. Olives are one of the oldest foods known to man, and olive oil is associated with fighting heart disease and colon cancer. Artichokes are an excellent source of magnesium, folic acid, fiber and vitamin C. Basil is known to ward off bacteria, and is an excellent source of iron, calcium and vitamin A.

Along with these health-promoting ingredients, fresh vegetables are another staple of Italian cuisine, one we are proud to represent here in Laudisio. Our chefs use only the freshest ingredients available.

Laudisio is very proud to adhere to the traditional Italian philosophy of simplicity, allowing the ingredients to speak for themselves, without being overwhelmed. These practices are easy to implement in your home as well. Olive oil, fresh herbs, fresh vegetables; these are the staples that will ensure a delicious, healthy Italian meal.

So relax, and indulge yourself with the peace of mind that traditional Italian fare is actually good for you!

Laudisio Celebrates Julia...

Julia Child, America's first celebrity chef, changed the way we think about food in this country. Her skills in the kitchen were matched only by her wit, making her one of the most recognizable and respected legends of culinary history.

Mark Kretz, General Manager of Laudisio, life-long lover of food and wine, had the distinct pleasure of dining with Julia Child back in the 80's. He sat down with Julia and Alice Waters, owner of Chez Panisse. Alice and her restaurant are know for championing locally grown, fresh ingredients.

Mark Kretz recalls this about the dinner with the two pioneering ladies: "Julia Child's passion for the culinary arts was overwhelming," says Kretz. "At that point the local, organic movements were not yet widely followed, though Julia spoke of them as if they were the future. Tears welled in her eyes as she described ingredients and dishes which were dear to her."

In honor of the great Julia Child, and the immensely popular film Julia & Julia, we would like to welcome you to join us in enjoying one of her signature dishes.

Julia's boeuf bourguignon, a slow braised culinary delight, is inherently French. Laudisio is, in case you haven't noticed, an Italian restaurant. These facts only make this a more appealing challenge to Chef Isaac, who jumps at the chance to work outside of the box.

While we cannot claim to reproduce the mastery of Mrs. Child's famous work, we hope you will enjoy our version of it. What we would like to convey is her everlasting passion, her love of culinary arts.

We will be offering our version of this classic dish throughout Happy Hour this weekend. If you haven't yet seen the amazing film paying homage to Julia Child, come on in for this great dish on your way to the theater!

Paella en el Patio

We just can't seem to keep Antonio Laudisio from doing what he loves, and does best: Cooking for you! Try as we may to keep him out of the kitchen (ok, admittedly we would love to have him in the kitchen every shift, but that just doesn't fly with a 70 year old) we still can't keep him from cooking all over town!

Have you been to the farmers markets lately? You'll usually see Antonio tossing a pie, or cooking a polenta in the oven. He's even been know to put the customers to work!
No lie, this was overheard at a recent farmers market:

Customer: Do you have any mushrooms for the pizza?
Antonio: No. Go get me some! Go to Hazel Dell and tell them it's for me!

Did the customer oblige? Of course he did, and got his pizza with fresh Hazel Dell mushrooms!

Have you seen Antonio cooking outside in the 29th Street mall for 29th St. Live? The first month or so was cursed with less than ideal weather. Did that stop Antonio? I'm pretty sure I saw him dancing around in the rain in between pizza orders a few weeks ago!


So what's he doing for fun now? Bringing a bit of Spain to our little corner of Italy here on the mall. Antonio is cooking his Paella right in front of the restaurant, for all to see (and smell!). This past friday was a huge success, with the majority of guests in attendance trying the Paella Valencia in $5 Happy Hour portions. Of course, a number of guests were thinking about dinner, and asked about ordering full dinner plates of Paella, which we of course provided them. There was a bit of a mad rush serving, since by the time it was ready there were dozens of mouths watering in anticipation, but our servers did a great job and everyone was fed happily!

We're taking a week to regroup (and let Antonio visit with family for the week) and will be back on the patio with the Paella pan on Friday, July 17th.

Oh yeah, Antonio has a brand new HUGE Paella pan. It's sitting in the entranceway of the restaurant. He really, really wants to use it, but it's about twice as big as the one he normally uses, so that means we need twice as many hungry mouths to feed! So come to Happy Hour and support Antonio in his quest to break out the giant Paella pan!

By the way, Happy Hour is everyday from 3 to 7:30. That's right. 7:30. Because we know that no one really gets out of work by 5!

Happy Hour

What's all the 'buzz' about? (Sorry, couldn't resist the pun!)
Everyone's talking about the Laudisio happy hour. Why? Because we did something totally crazy!
We listened to our customers!
You told us that happy hour needed to be later, and longer. You said it is unfair and unrealistic to run happy hour until 6. We get it!
The 9-5 work day is a fantasy! By the time you are actually out the door at the end of your day, you're lucky if you can even make it to a happy hour, let alone have time for a drink!
So, our answer? Happy hour 'till 7:30! EVERY NIGHT!
Why? Because, unfortunately, the Monday to Friday work-week is also a thing of fantasy!
So here you go, Boulder. Our personal thank you, for working your a** off, and not living in a fantasy world!

Molecular Gastronomy

.a scientific discipline involving the study of physical and chemical processes that occur in cooking.

It pertains to the mechanisms behind the transformation of ingredients in cooking and the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view).

So what does this have to do with Laudisio?

Two words: Chocolate Caviar!

Pastry Chef Paul Mack is experimenting with all sorts of new approaches to food science. Different cooking methods have very diverse effects on food textures, flavors and appearance, and many of these are on display in our new spring dessert menu!

Spring Dessert Menu

20 Years as a Boulder Tradition!

This month marks the 20th anniversary of Laudisio Italian Restaurant. Conceived by Antonio Laudisio, a first-generation American who learned the arts at his Mother’s side in the kitchen of her Miami restaurant, Laudisio spent 18 years in a small shopping center on Iris and 28th St. In 2006 Laudisio took the restaurant to the newly built 29th Street Mall, expanding into a larger and contemporary new home.

Since it’s opening in Boulder in 1989, and through the recent move to the 29th Street Mall, Laudisio has been a Boulder tradition. Antonio, 68, comes from a long line of culinary artists. Antonio’s ancestors learned to cook and bake on the Amalfi coast in southern Italy. His parents emigrated to the United States in the early 1900’s, opening a bakery under the Brooklyn Bridge. In 1953, when Antonio was 11, they moved to Miami and opened a small restaurant. He and his three brothers—Agostino Jr., Raimondo and Leonardo—all worked there together, perfecting the family traditions.

Antonio eventually opened a family pizzeria of his own in Miami. He then moved to Boulder with his wife, Patricia, daughter Lucia and son, Tavio, and opening the Iris location. In 2006, Antonio saw an opportunity and moved the restaurant to the Twenty Ninth Street mall, joining with partner Richard Schaden.

Laudisio continues to adhere to the family traditions by using fresh, local ingredients, and maintaining a strong sense of community within his restaurant. "The main inspiration is found right in what's happening at the market," Laudisio says. "If I'm using lamb I'm using Colorado lamb. If I'm using vegetables I want to know who's growing them."

With the help of his son, Tavio, and Richard Schaden, Antonio took his cooking style, traditions and personality to the public. “Cooking With Laudisio”, a TV cooking show airing on Rocky Mountain PBS, was launched this past fall. The show, under the direction of Pete Coggan at 42 Productions of Boulder, is a mixture of travel, adventure, wine and food. Spanning between Miami and Boulder, Antonio displays his cooking styles from boats, gardens and markets.

To mark 20 years of serving Boulder with traditional Italian dishes, Laudisio is going back to what brought him to this point.

• All month the special menus will feature classic favorites from the past 2 decades.
• An Anniversary celebration is planned for the evening of January 19, featuring “20 years-20 dollars” specials, live music by Max Wagner and Peneplain Jazz, drink specials and more. There will be 2 sets of music, 5:30 and 7:30.
• There is also a Wine Dinner, featuring the wines of the Veneto region, taking place on January 27. Laudisio has earned many awards for its wine list, featuring over 300 Italian wines. This dinner is $75/person, including 5 courses and 6 wines.
• Laudisio is also working with Community Food Share. Bringing your canned goods to Laudisio this month will earn a free mini-dessert, while helping to support Boulder County families in need.

For more information visit www.Laudisio.com, or call 303.442.1300 to schedule a reservation.

A Word From Antonio Laudisio

Welcome

My grandfather cooked on the ocean liners coming from Italy in the early 1900's. He moved his family to New York and opened the first family bakery in Brooklyn. Out of this, the family pizzeria/restaurant tradition emerged, first in Florida and then in Colorado. We opened the first Laudisio on the corner of 28th and Iris twenty years ago and then moved to the 29th Street Shopping District in 2006. Through our Italian culture, we respond to the community awareness of real food. We change our menu seasonally to best utilize and reflect the beauty of the Boulder County gardens, waters and farms. We invite you to experience the joy of the Italian table.

Cibo Vino Amici: Food, Wine, Friends. What else is there?

No matter what your taste in dining experience we can accommodate you. Why? Laudisio has been designed with four dining experiences in mind. Check them out and take your pick!

the modern Italian table

Smooth, upscale and contemporary, the Laudisio Dining Room is the ideal place for a great daytime business lunch or an intimate, sophisticated evening meal. Our chefs create new, bolder tastes for today’s palate, with innovative and exciting daily lunch and dinner features...and the award winning Laudisio cellar offers a wide variety of wines to accompany any choice from the menu.

the casual Italian table

Inside Laudisio, the cozy and comfortable Bistro Wine Bar sets the new standard for casual and intimate wining and dining. It features a fascinating selection of wines by the bottle or glass, along with a variety of cocktails and beers, and a delicious menu of appetizers, assorted small plates, and authentic wood-fired pizzas.

The Laudisio Bistro Wine Bar has become Boulder’s favorite place for date night, a before or after theater stop, or a delightful shopping break.

the al fresco Italian table

At Laudisio, you can have all the joy of the Italian Table, out in the fresh air (al fresco) with the Rockies as a backdrop! Enjoy the mountain views as you choose whatever suits your mood from the extensive menu. Lunch, dinner, or anytime, having a wood-fired pizza, a crisp salad or a special pasta with a glass of wine surrounded by the beauty of Boulder is in a setting that is not to be missed.

the personalized Italian table

An event in the Laudisio private party room will be one that’s remembered. The professional staff at Laudisio takes care of everything: planning the menu, room decorations, even the music and flowers. Whether it’s a meeting, rehearsal dinner, birthday, anniversary, engagement or graduation party, the Laudisio personalized Italian table raises the bar on private dining.

A Brief Word on Wine...

There are various and subtle differences among the thousands of wines grown within the twenty regions of Italy. The extensive Laudisio cellar enables you to experience the myriad tastes these regions have to offer. Our selections are chosen for their clear, beautiful representations of grape varietals and producer individuality. As well as being broad and rich, our 18-year Wine Spectator Award winning list brings you good, great and stunning wines at a comfortable price.

Full Laudisio Wine List

Our Commitment to Being Ecologically Responsible Localvores

As a leading restaurant in Boulder, we are aware of our responsibility to research environmentally conscious methods of procuring all of the fine food we serve here at Laudisio. This includes using local ingredients whenever possible, and supporting ecologically sustainable businesses.

The word “localvore” is one that will be seen more and more as consumers become increasingly aware of their impact upon the environment. A localvore is someone who eats only locally-grown and produced food, committed to eating and learning about food grown within their food shed. Localvores recognize that there are multiple benefits of eating food grown close to home. The informal movement has sprouted in the past five years in response to a food supply that has become increasingly global and sprawling. At Laudisio, our chefs are making every effort possible to ensure that Laudisio is a Restaurant that Localvores will be proud to dine in.

There are, of course, some ingredients that cannot be found in Colorado. When forced to go outside of our area, you have our commitment that we research each and every company we support, using only the most ecologically sustainable companies doing business. When it comes to seafood, our chefs consider many factors when choosing whom to operate with. We are constantly looking into the sustainability of the resources; the possible toxicity of the fish, going as low on the food chain as possible; and the methods used in catching or raising the fish.

Laudisio also practices the same basic “green” efforts that most of us use in our home: we recycle and compost in our kitchen, and are very conscious of waste throughout the restaurant, reusing before we need to recycle. We minimize our use of electricity by allowing natural light to fill our restaurant whenever possible; we use compostable sugar-cane to-go containers; we use a small, locally owned coffee provider; our dishwashing unit is designed to lower the use of water and energy, and reduce the chemicals and waste released to the environment; our bathrooms use flushless-urinals, and all water flow is regulated by low-use sensors.

Laudisio is committed to operating a business that does not negatively impact our environment, while still delivering the highest quality product and service that you have come to expect from a local, family owned Boulder restaurant.