General Manager Garrett Morse coats boneless wings in wild raspberry wing sauce at Peckish Boulder on Tuesday.
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Feeling peckish? Think of the newest Buffalo-style chicken wing joint on University Hill of the same name.

Peckish Boulder at 1320 College Ave. which opened late last month, is attracting a steady stream of customers, said Ben Goldman, who helps his friends, Anna Cesario and her fiancé, Garrett Morse, run the place. The restaurant is owned by Morse’s parents, Steve and Julie Morse.

Both Julie and Steve Morse have more than three decades of experience in running Buffalo wing restaurants, Goldman said.

“We are committed to creating a clientele that’s committed and engaged,” said Goldman, who has been making rounds of area hospitals, car dealerships and fire stations to get the word out, in addition to promoting the restaurant on social media, particularly Instagram.

:Boneless wings with wild raspberry sauce at Peckish Boulder.

There was no restaurant devoted to Buffalo-style wings on the Hill, said Cesario, a 2017 University of Colorado Boulder graduate who worked for five years at Pasta Jay’s on Pearl Street. Her stint at Pasta Jay’s convinced her a “unique product” can help create a niche for itself. “I told Garrett’s parents about the idea. They listened to me,” she said.

The family was scouting for a good location on the Hill until it found the College Avenue spot.

“Location was paramount,” Cesario said, adding it generates a lot of foot traffic.

The restaurant was supposed to open in January, but got delayed, she said. The place had been vacant for years and needed updating. Any potential doubts she had were allayed once the restaurant opened for business. The positive comments from customers have confirmed “we serve great tasting food,” Cesario said.

Running a chicken wing place is no different than running any other type of restaurant, said Garrett Morse.

“I have been frying chicken for many years, including for my parents,” he said, adding he never forgets what his parents taught him about the business: “Always be prompt and always be perfect.”

“I don’t think competition bothers us. Our beautiful location on the Hill will attract a lot of people,” Goldman said.

The restaurant serves wings with 20 sauces and 10 sides to choose from, he said. It soon will have a bar for customers. “We are in the process of getting a liquor license,” he said.

The idea is to appeal to a larger demographic, though students remain the prime focus, said Goldman who until recently was a CU student studying philosophy and conservation ecology and also worked at Pasta Jay’s.

The people who are running the restaurant are young and have worked in the restaurant business, he said, adding, “There’s this connect with the community.”

A lot of students are checking us out, but the bulk of the student population is yet to arrive, Goldman said.

Real estate broker Bob Sampson, who described himself as a “wings connoisseur” didn’t mind waiting a few minutes for his order Tuesday afternoon. It was his first time at Peckish.

As soon as he sunk his teeth into the food, he couldn’t resist saying: “It’s the best wings I’ve ever had. It’s extra crispy and very good.”

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