The Sink’s Summer Menu: A Collaboration

April 10, 2019

At The Sink, we have a kitchen where everybody has the chance to express their culinary creativeness. 

“We work on recipes for the menu and specials as a team. It’s a great feeling when an employee has friends and family come to The Sink and they can show off their menu item or special.”

Chef Chris Cunningham

The Sink has been successful for almost a hundred years because of teamwork and not just one person. We’re a family.

The Sink is known for amazing pizzas and the best burgers in Boulder, including delicious gluten-free and vegetarian options. From our famous Cowboy Reuben to the crowd favorite Texas Onion Straw Burger (made famous on Diners, Drives and Dives), The Sink kitchen is always creating new plates with bold flavors, including weekly specials. 

Our menu is comprised of old favorites and new takes on what our customers love. Featuring grass-fed beef from Caribou Ranch in Nederland, locally baked organic bread and seasonal local produce. 

Here’s a look at a few items from our new tasty menu:

FRIED JALAPEÑO BURGER by Diego Salinas

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This spicy one is topped with shredded romaine lettuce, bacon, ale onions, pepper jack cheese, fried jalapenos and our Texas Chipotle BBQ. 

Diego has been a part of the Sink family for almost two years. This burger is a twist on a family favorite. 

“One of the reasons I like working here is because they’ll take opinions from everyone, not just the chef or the sous chef, anybody’s welcome to try new ideas. I’m here to learn and I want to learn more every day and this is a great opportunity to do that.”

Diego Salinas

THE HAWAIIAN BURGER by Juan Zamudio

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Loaded with shredded mozzarella, bacon, Fresno jam, a grilled pineapple ring andscallions. 

Juan has been a part of the menu creative since he started three years ago.

“I’ve helped come up with a lot of specials and menu items over the years. I like being a part of a team where we all get to be creative and use our culinary skills. A lot of people have asked about a Hawaiian burger and this recipe was a fan favorite.”

Juan Zamudio

BBQ CHICKEN PIZZA by Luis Ramirez

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A base of our signature Sink Hickory barbeque sauce topped with our spicy chicken, bacon, red onion, roasted red pepper, shredded mozzarella, and cheddar jack cheeses and cilantro.

Luis has worked at The Sink for over 15 years! He has dreamed up many specials and menu items over the years. 

“We usually make a special first to see how people like it. Then put their favorites on the menu. I like being able to create things that people will remember.”

Luis Ramirez

QUINOA SALAD by Gustavo Castro

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Red organic quinoa with mixed greens, red onion, cucumber, carrot and radish tossed our pistachio vinaigrette. Topped with toasted almonds. 

“I really like quinoa and made the pistachio dressing at home a while back and really like how the two went together. It seemed like a perfect fit for summertime and is light and fresh for the season. I ran it once as a special and was really excited to see it move to the menu for the summer.”

Gustavo Castro

BREAD PUDDING SPLIT

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House-made bread pudding, topped with ice cream, strawberries, toasted walnuts, whipped cream, and candied banana chips. Drizzled with chocolate, caramel and strawberry sauce.

The bread pudding split is a collaboration between all of the Chefs and managers at The Sink. 

”We all love to bounce around ideas about flavor combinations, texture and presentation. Of course, we all were able to give a little piece to put together a summertime favorite with a little bit of a twist! Our love of custard and overall strong sweet tooth was the base for this dish.”

Lee O’Day

Sous chef, Anthony, on creating the right flavor profile:

When combining flavors you have to pick someone to be the front runner whether that be garlic or onion or just the flavor of a chipotle pepper and then you have to decide who the backup singers are going to be for this dish. Which if you’re going with a simple aïoli and you want it to be chipotle peppers you need to pick something along the lines of garlic or lime. Those go really well with chipotle and you get the hint of the back up singers but really what you’re going for is for them to support the flavor of the chipotle peppers. When everything works together you can really taste that in the dish.


These are just a few of the new items to look for at The Sink. Please come by and tell us what you think! 

  If you are looking for a great team-oriented work environment, an opportunity to practice your culinary craft and the ability to help others develop in their careers, then we want to talk to you! 

Email us at: chef@thesink.com