Food at Boulders on Broadway eye-widening, good

Georgann Yara
special for the republic
Mar. 29, 2007 12:00 AM
Some of the dishes at Boulders on Broadway Bar and Grill are so good, they're intimidating.

At least that's what customers tell restaurant owner Erick Geryol about his Pear Quesadilla and Chocolate Fondue.

"People are scared of it," Geryol said. "But we want people to be excited about individual items."
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One patron who took a chance liked the quesadilla so much that he asked Geryol to serve the savory appetizer of honey ham, Swiss and pears at his wedding.

Arizona State University's engineering and debate clubs are fans of the fondue, which comes with fruit that is cut when ordered.

Geryol and his wife, Rochelle, opened Boulders in January, at the former Old Chicago Pizza location. Years ago, Geryol, a native of the Chicago area, worked there as a pizza cook for three years while attending ASU.

After graduating, Geryol moved on to managing at another restaurant chain. His passion for pizza cooking and rock climbing remained strong, while his vision of having a restaurant with a menu all his own seemed to fade.

Then, he ran into Old Chicago owner Mike Hendrix. Over a couple of pints, Hendrix made Geryol an offer he could not refuse. Soon after, the 1960s building on Broadway Road and Roosevelt Street became Geryol's dream come to life.

Much of the menu was inspired by food the Geryols' experienced on rock-climbing travels, particularly in Central America. Geryol made a conscious effort to keep the selections diverse. There are a few personal touches, like the Kaiser Burger, named after the Illinois cook that gave Geryol the recipe, and the Ro Diddy Steak Sandwich, what Rochelle would make for Geryol on his birthday.

There are 26 beers on tap, including Miller Lite, Guinness, Dogfish 90 Minute Ale and Breckenridge Vanilla Porter. Tere are more than 100 brews including those in bottles. Geryol features many local beers like Four Peaks and Oak Creek, and puts on beer dinners that pair beers with specific dishes.

The Costa Rican Caesar Salad and The Guacamole Project are made tableside, a feature unexpected from a casual restaurant with a pub feel and soccer playing on TV screens. There's a build-your-own-pizza option, too.

"We're tying to offer something to entertain people, as well. We want you to experience something rather than just having a meal," Geryol said.

Geryol regularly walks through the restaurant to talk with customers. He spends an hour a week going to local businesses and hotels and handing out menus. He likes the pedestrian neighborhood, where longtime residents stop in to look at his menu during their evening walk.

He kept prices low to accommodate the ASU crowd and to give neighbors a reason to return.

"I want to be able to hand them the bill, look them in the eye and know I gave them a fair price," he said. "I want to establish ourselves as the neighborhood bar. We know who you are, what you drink. It's not about making a million bucks."
- azcentral.com