Tomas Zatloukal used to argue cases for a living as a lawyer in Prague, Berlin, Salzburg and Vienna. These days, you can find him arguing about issues more epicurean, like where the best olive oil comes from and why burrata tastes better when it’s imported.
“Arguing” is a bit of an overstatement, as Zatloukal, who left his law firm and moved to Boulder after 25 years in courtrooms, is gracious, good-natured and more likely to ply his guests with a crisp glass of Carricante than try to win a point.
In August, Zatloukal opened Vinca on Pearl Street, a second restaurant, following his Broomfield original, known for its wine list and its mastery of veal schnitzel. The menu blends ingredients from both America and Europe: tomatoes, greens and meat from Colorado farms, and olive oil, balsamic and burrata imported from Europe.
Vinca turned three months old on Nov. 9, and, so far Zatloukal seems content with how it’s settling in…