![]() ![]() It’s crunchy, satisfying, flavor-forward and goes pretty darn well with a spiked chai or bloody mary. Spiced pork, chunky home fries, avocado, crema, tender sweet potatoes and sliced radish are placed atop two tostadas. We stopped by recently to dine in one of said bubbles and ordered the special alambres plate (since it’s a special, check if it’s on the menu before visiting, although Tangerine’s specials are all typically spot-on). They’re warm, private and, critically, safe. So that would add about twelve to fifteen tables in a heated tent.What’s better than eating on the patio in the warm sunshine of summer? Eating in one of those cool bubbles, which are now set up at Tangerine’s Boulder and Lafayette locations. I’m working on getting a large wedding tent put up in the back parking lot of the Lafayette location. Obviously in the sanitation side of it and not-spreading-the-disease side of it, but also for my customers to feel safe. From a business standpoint, I’m following the law to a T and all the regulations, because it’s important. Our staff are temperature-checked upon arrival. Tangerine’s BLR Pancakes (blueberry, lemon, ricotta)īMag: What’s coming up that you’d like readers to know?ĪS: We’ve been taking COVID-19 seriously as a company. ![]() We’re that kind of place and always have been. In all my restaurants, there are a lot of regulars every week, and the staff knows them and what coffee they’re going to drink. We have a very nice atmosphere and friendly service. Thoughtfully put together from scratch with great ingredients. ![]() They have their store and they roast up in Nederland.īMag: What is your competitive edge, in a non-COVID market? How do you stay alive? How do you keep growing?ĪS: We offer a real product. I love quality, strong coffee myself, and I MUST have it at Tangerine! We’re using Salto. It’s the six-ounce cappuccino, ten-ounce latte. And it’s not the sixteen-ounce, twenty-ounce style of coffee. We have all the flavorings, just like a coffee shop and we have quality espresso machines-it’s the real thing. You love your coffee program … why?ĪS: We have a full-on coffee shop experience with well-trained baristas-soy milk, oat milk, almond milk. Plus, Coloradans like TexMex so I have that twist in there and then the healthy twist.īMag: Let’s talk coffee. My background is European Mediterranean-Italian, Spanish, French food. We included classic foods, like the Monte Cristo-sometimes an older couple will come in and say, “I haven’t seen a Monte Cristo in thirty years.” I was just having fun with it when I initially wrote the menu. Where does that taste inspiration come from?ĪS: Yeah, we tried to up-level your typical American brunch. A traditional breakfast that you take to a different level. Tangerine’s BLT BenedictīMag: Your menu, to me, feels like down-home favorites with a twist. And then we’re a little more innovative, a little more creative than the average breakfast place as well. You can eat a big meal here and still leave feeling light and normal, if you will. We use organic unbleached flour everywhere. We use certain practices which are healthier. And we offer multiple versions of vegetarian, vegan, gluten-free items. So, hanging out outside eating brunch is feasible many months of the year.īMag: What makes Tangerine different from other breakfast restaurants in Boulder County?ĪS: I think we have more vegetables, more fresh items than the typical breakfast place. And then, of course, we have great weather. You’re getting a fresh plate of beautiful food and you’re only spending fifteen dollars or less. We’re not like a late-night city-if you go to Manhattan or San Francisco, people dine up until eleven p.m. The Longmont location is currently closed, but Schuler plans to reopen when COVID-19 restrictions lift.īMag: What do you think it is about brunch that Coloradans seem to gravitate towards?ĪS: It’s just a culture. Note: This interview has been shortened and edited for clarity. ![]() And let’s not forget, they serve lunch, too!Ĭhef/proprietor/founder Alec Schuler dishes on his restaurants’ successes and how they are navigating a COVID world. You know right then, dining is something special here, whether you pop in for a mid-week nosh or bring the family for a celebratory Sunday brunch. From the moment you cross the threshold into any location, the sunny, cheerful décor is second only to the bright smiles and disposition of the friendly staff. But the heart and soul of this Boulder County restaurant trio is the magic behind its success. With its beautiful branding and top-notch décor, Tangerine may appear to be a Starbucks-caliber chain. Tangerine's chicken and waffles Tangerine puts a twist on traditional breakfast By Heather Shoning ![]()
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