What makes a meal unforgettable? At Cafe Fritz, we believe every detail matters. From the wine glasses to the flour in our baked goods to the music being played, we meticulously curate each element to create a memorable dining
experience.
Lily, our creative force, and I, her partner, ensure every detail is flawlessly executed. Our contrasting styles—her enthusiastic "yes" and my cautious "no"—are a testament to our shared commitment to excellence. This is also why we have taken the time to introduce full-service breakfast and lunch.
We understand good things take time and that building something real cannot be rushed. It's this dedication that makes a meal at Cafe Fritz more than just a meal—it's a memory. And we strive to create an experience that resonates with guests long after they've left.
After moving to Boulder mid-pandemic as two young women, we felt a gap in the restaurant scene —one that we were excited to fill. We asked ourselves, “Why do we have to go to dinner to have a memorable experience?” Can
daytime eating not hold the same elegance and sense of celebration as dining at night? The answer for us is yes. We are not trying to reinvent the world of dining; rather, we are creating a restaurant we would like to visit ourselves.
But attempting to put Cafe Fritz into a written form doesn’t do it justice. It’s about the experience. In my opinion, our location lends to an ideal experience. The building sits on the corner of Hygiene Road and 75th Street at a three-way intersection. Traveling in from any direction, farms surround you with mountain views that create a sense of nostalgia. And then there is Cafe Fritz, with a white stuccoed exterior, grapevine-covered walkways, and a Dutch door from which you can order a slice of olive oil cake and a glass of fizzy orange pet-nat.
Cyclists are constantly riding by and stopping in for a mid-day espresso, families sit outside while their children run among our garden beds, and Pella Crossing is steps away for the perfect afternoon stroll. We feel daytime eating is usually rushed or generally forgotten. Our goal is to have you feeling nourished and recharged for the day ahead, not to be weighed down by overly large portions or processed ingredients. The cleanness of Lily's cooking is not about having the dishes be strictly vegan or gluten-free but rather using fresh, whole ingredients. Because, yes, there will be butter.
A turning point in Lily’s culinary career was working in northern California, where food, farming, and wine were the way of life. Here, she worked in the larder at James Beard award-winning SHED in Healdsburg, CA. This is where her passion for food bloomed. Lily yearned for more experience in the culinary world and to be able to immerse herself in a culture. She enrolled at ALMA culinary school outside of Parma, Italy. While the formal education was
enlightening, it was living amongst Italians in a small village where tourism wasn’t apparent. Food ruled the town. Experiencing culinary phenomenons first-hand, such as truffle hunting in Italian forests or enjoying aperitivo in town, brings a certain charisma to Lily’s cooking. That, along with the amount of care and love she cooks with.
We plan to reintroduce classics in a contemporary way through small seasonal menus with locally sourced ingredients. You can expect menu items such as duck cassoulet, French omelets, parmesan broth with borlotti beans, and grilled peaches with stracciatella and jambon.
Our seasonal menu serves as a reminder that food is tied to the earth's cycles. Guests learn firsthand about the importance of seasonality when they inquire about a beloved dish like the polenta plum torte, only available in the
summer months when the plums are at their best. This simple interaction sparks a conversation about food sustainability and responsible consumption, creating a meaningful dining experience.
We’re also on the way to building an exceptional bar program rooted in quality and discovery. My time at Trick Dog, a World's Best Bar nominee, instilled in me a deep appreciation for the art of the cocktail. I'm applying that knowledge to build a bar program that’s both sophisticated and approachable.
We champion small-batch producers and unique ingredients; our smoked sunchoke honey liqueur cocktail, a delightful blend of smoky, sweet, and tart, is a perfect example. Sharing these unexpected flavors—and introducing guests to
ingredients like the surprisingly delicious sunchoke—is what makes it special.
For us, it’s all about connection. Our doors opened less than a year ago, and the future holds so many possibilities of what Cafe Fritz can become. It’s thrilling to have first-time guests walk through our doors and just as exciting to have our returning regulars. We have plans to open a larder in the space connected to the cafe. Here, we will offer
a curated selection, such as niche olive oil, tin fish, biodynamic wine, fresh farm eggs, and whole rotisserie chicken.
At the end of the day, we want to create a space where anyone can walk through the door and feel taken care of. Hygiene Rd. itself has a comfort and simplicity about it. When reimagining the cafe, we wanted to create a space that
helped you to slow down. Whether sharing a meal with a friend, taking a moment for yourself, or stopping in to grab your morning coffee, we hope to give our guests a refreshing sense of ease and elegance. We hope that when you
dine with us, you can be in the moment by smelling the aromatics of the kitchen, gazing at the surrounding scenery, and appreciating what you are eating. We hope to be your place.
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