"This iconic Boulder vegetarian restaurant transforms faves like calamari and bibimbap into vegan or vegetarian treats. Think ceviche made with jackfruit in lieu of seafood, along with tomato, red onion, cucumber, cilantro, jalapeno, and avocado crema. The Jamaican jerk is made with tempeh instead of chicken and served with red rice, coconut plantain sauce, sauteed greens, and fruit salsa. With an airy, sun-filled dining room, Leaf stands out above the rest of Boulder’s vegetable-focused restaurants by sourcing its produce from its own farm, Three Leaf Farm in nearby Lafayette." - Rebecca Treon, Josie Sexton, Ruth Tobias, Nisa Sedaghat
