July 27, 2011

By Kirsten Larsen

As one of the most popular restaurants in downtown Boulder, The Mediterranean always has a wait list worth enduring. Famous for their tapas and paella, The Med offers: variety, quality and bursting flavor. Donning a pair of worn jeans splattered with chocolate from baking all day, I stumbled into the restaurant craving one of their cooling margaritas. I ordered my two favorite tapas; Ajo (roasted garlic, balsamic jam, crostini and blue cheese) and Gambas Al Ajillo (shrimp with lime sherry vinaigrette and garlic chips). I then topped it off with a tart and strong Buffalo Margarita. My pal chose her favorite tapas; the Shrimp Cocktail (served with wasabi cocktail sauce) and the Barbietolla (roasted beets with horseradish crème). She chose a light pilsner to smooth over the spiciness of her dishes.

Our meals were wonderful. The Ajo, my addiction at The Med, was plump and tender. Piled high on a crisp crostini, I could eat it daily. My friend ripped through her shrimp cocktail like it was a marathon she couldn’t wait to finish, and with every bite of beets she swiped up a bit of horseradish sauce. A lovely light dinner with great drinks, we couldn’t have wished for a better night. To view the rest of The Med’s menu visit their website.https://www.themedboulder.com/index.html

Here is a recipe from Food and Wine if you want to try tackle the tapas at home.

Lamb Meatballs with Mint (from Food & Wine)


  1. 1 pound lean ground lamb
  2. 1 egg, lightly beaten
  3. 1/4 cup dry bread crumbs
  4. 2 tablespoons finely chopped mint
  5. Salt and freshly ground pepper
  6. 1/2 cup extra-virgin olive oil
  7. 1 medium onion, finely chopped
  8. 1 garlic clove, finely chopped
  9. 1/2 cup dry white wine
  10. 1/2 cup beef broth
  11. 1 cup tomato puree


  1. In a bowl, mix the lamb with the egg, bread crumbs and 1 tablespoon of the mint. Season with salt and pepper. Form the mixture into 1-inch balls.
  2. Heat the olive oil in a very large skillet. Add the meatballs and fry over moderately high heat until browned all over, about 4 minutes. Transfer the meatballs to a plate.
  3. Add the onion and garlic to the skillet and cook over moderate heat until softened, about 8 minutes. Add the wine and cook, stirring, until reduced by half, about 5 minutes. Transfer the mixture to a food processor. Add the remaining 1 tablespoon of mint and puree.
  4. Return the onion puree to the skillet. Add the broth, tomato puree and meatballs and simmer over low heat until the meatballs are cooked through, about 10 minutes. Season with salt and pepper and serve.