I spent a few days in Boulder, and here's what I sampled. I rate the food on a scale of 1-5: 1 = bad, 2 = poor, 3 = OK, 4 = good, 4.5 = very good, and then it asymptotically approaches 5.0, which is a life-ending experience.
Lucile's Cafe: Beignets = 4.5, pecan waffles = 4.7, grits = 3. Eggs Pontchartrain = 4.
The beignets were a bit less fluffy and a bit more "heavy" than the last time I sampled them, but still good. The pecan waffles have pecans and praline flavor in the batter, and includes whipped cream and strawberries/bananas. Get the real maple syrup upgrade.
Brasserie Ten Ten: brick chicken = 4.8.
The Brique Poulet (brick chicken) is the "signature dish" of the restaurant. It is a large breast of chicken, with crisp skin, and a superbly pungent sauce.
Rhumba: Green curry = 4.7. mojito drinks = 4.6
They have a green curry dish with vegetables, and you can also add chicken or fish. The curry has a flavor that is both complex and rich, with just the right amount of spicy heat to add a kick without overpowering the flavor. It's as good what you get in a really good Thai restaurant.
Mateo: lobster ravioli = 2, French apple cake = 3.
The lobster ravioli consists of a single huge ravioli. The ravioli pasta exterior was very good, however the lobster interior was a huge disappointment. It consisted of flavorless, reheated-from-frozen lobster.
Foolish Craig's Cafe: crepe suzette = 4.
The lemon/butter suzette sauce is very good, however I prefer crepes that are a bit more "al dente" - more snap, less mushy.
Blue Fine pastry: plain croissant = 4.8, Swiss/ham croissant = 4.8, sticky bun = 4.6, lemon bar = 4.7, French donut = 4.7, savory tart = 4.6, cherry pie cookie = 4, strawberry tart = 4.6,
The plain croissant is almost perfect, with a silky and flaky interior, a rich butter flavor, and a crisp, super-thin exterior shell. But it's just a tad too greasy. The lemon bar has a crunchy caramelized top, just like a crème brûlée. The savory tart has prosciuto, cheese, and vegetables, in a very good puff pastry. The "French donut" is made with popover dough (it's hollow inside), and it has a ribbed surface texture - quite interesting, and perhaps a "lite" version of a donut (wishful thinking). It comes with either chocolate glaze, almond glaze, or cinnamon sugar. When they open, everything is hot out of the oven: (Tue-Sat 7:30, Sun 9). Also, everything is mis-labeled, so make sure they give you what you want, or just point to what you want.
L'Absinthe: Bouillabaisse = 4.7, pyramid chocolate cake = 4.5.
The Bouillabaisse is very savory. The stew had rubber lobster meat (obviously from a frozen specimen), but all the other seafood was very fresh and individually cooked to perfection before going into the stew. They have live jazz most nights starting at 9. Be prepared for a gushing reception from Ricardo, the Mâitre d'.