Erhard Bochert, owner of Erhard's European Bakery, turns palmiers, a puffed pastry rolled in sugar, while working in the restaurant's kitchen in Boulder.
Mark Leffingwell
Erhard Bochert, owner of Erhard’s European Bakery, turns palmiers, a puffed pastry rolled in sugar, while working in the restaurant’s kitchen in Boulder.

ERHARD’S EUROPEAN CAF 4800 Baseline Road, A109, Boulder. 303-494-3635. Erhard Bochert has been baking in Boulder for decades, and his eponymous café reflects his many years of experience. Erhard’s serves light lunches and pastries. Most of the lunch offerings are well prepared but conventional; an exception are the sausage lunches, which feature real Frankfurters or Polish sausage. When it comes to pastries, you can have your pick of excellent ones. Try the croissants (airy and flaky), the Linzer torte (tart with a nutty crust), or the palmier (crisp and sugary).

MAGNOLIA 1381 Forest Park Circle, Lafayette. 303-665-3080 or www.magnolia-restaurant.com. Lafayette’s Magnolia serves upscale American cuisine in a luxurious atmosphere. New owners Chris and Emily Deutschman have overhauled the restaurant, which now offers seasonal menus that change four times a year. Standouts on the winter menu include the duck pté appetizer and the duck entrée with cranberry-walnut bread pudding. Wednesdays the restaurant gives you half off all bottles of wine that it also sells by the glass.

SABROSO MEXICAN GRILL 1225 Ken Pratt Blvd., Longmont. 303-702-9800 or www.sabrosomexicangrill.com. Longmont’s Burrito Kitchens has metamorphosed into Sabroso Mexican Grill. The new restaurant, located at Ken Pratt Boulevard and Sherman Street, has a Chipotle-style burrito bar for breakfast and lunch but also an expanded menu that runs all day. The fare is healthier and tastier than at many Mexican restaurants; co-owner Patti Benson, who hails from New Mexico, has incorporated the varied flavors of that region into the cuisine. Good bets include the posole, the tortilla soup, fish adobado and the Camarones a la Diabla (shrimp with Sabroso’s homemade red chili sauce).