Archive for the ‘Restaurants’ Category
The Keg Lounge is a bar that’s really a restaurant in disguise. Sure, there’s
lots of beer on tap and liquor bottles filled with every flavor and proof desired.
A jukebox features a range of music genres, TVs placed strategically around the
room are tuned to sports channels. Everything identifies this dark, noisy place
as a drinking establishment; everything, that is, except the food.
Through the years, I’ve ordered burgers, grilled chicken sandwiches and the sig-
nature Keg Berry Salad (greens with an array of colorful, mixed berries dressed
with a creamy raspberry honey vinaigrette). My most recent visit was a special
occasion: to celebrate an anniversary. It was also an opportunity to do our part
to help extinguish the economic burn experienced by Manitou Springs following
the Waldo Canyon Fire. (I encourage everyone to try to shop local where ever
you live.) With this in mind, my husband and I ordered steaks.
When the food arrived, the ambiance somehow changed. It didn’t seem as loud
and the lighting was just right. My perfectly-grilled steak was topped with blue
cheese and walnut oil. Sides of garlic mashers and steamed broccoli were excell-
ent complements to the juicy beef.
After dinner, we wandered down the street to The Cliff House at Pikes Peak.
We sat on the veranda where I enjoyed Crème Brulee, our traditional anniversary
dessert. My husband broke with our marital convention by ordering Raspberry
Souffle with White Chocolate Almond Cream Anglaise. He not only still surprises
me, but he shares.
The Keg Lounge
Nearly Four Plates (dinner)
730 Manitou Ave.
Manitou Springs, CO
The Cliff House at Pikes Peak
Four Plates (dessert)
306 Canon Ave.
Manitou Springs, CO
When food is good, I mean really good, it’s easy to overlook things like long lines, odd
hours, and even Styrofoam containers. Ordinarily, just one of those could off-putting,
but at El Taco Rey all three go hand-in-hand with made-to-order exceptional Mexican
fare.
Once the food arrives (in the environmentally-incorrect containers for dine-in or take-
out) all attention focuses on the flavors: green chili with a kick and tender bits of pork.
The signature dish is the Avocado Pork Burrito. This is spicy enough to wake up the
sinuses, but not so much that watering eyes drown the taste. The burrito is filled with
diced pork and the cool, smooth texture of avocado. This helps offset some of the heat
from the chili, which is a thick gravy smothering the burrito. The sauce has a tendency
to make the large flour tortilla a little gummy and hard to cut – this is not food to eat
with your hands. The plastic fork and knife require a lot of pressure to separate a bite
from the whole. Of course, once that’s achieved, it’s worth the effort.
The menu features traditional Mexican food from enchiladas to tamales, from tacos to
burritos. They may be ordered a la carte or as a combination plate served with rice and
beans, or beans and salad. This family-run business has been drawing diners to the
seven-table eatery (two other tables are available outside) since 1976. People stand in
line for a reason: the food is worth it.
El Taco Rey
Four Plates
330 W. Colorado Ave.
Colorado Springs, CO
Although I know the difference between good manners and bad, I wanted to throw
that wisdom out the door at Scarpetta. I enjoyed an early birthday present from
my mother and a dear friend where we ordered the four course tasting menu. I want-
ed to lick each plate clean after every single serving, but etiquette prevailed.
With the tasting menu we put ourselves at the chef’s mercy – and generosity. To be-
gin: Crudo of Sashimi and Yellowtail with ginger oil. Both sang in my mouth. A prawn-
stuffed, deep-fried Zucchini Blossom followed. We received two extra courses. The
first, a plate of Braised Short Ribs served on a bed of farro. The tender meat was smooth
as butter on a warm day. Scarpetta is known for its Spaghetti, which was served next.
It sounds pedestrian; yet, with a sauce of reduced fresh tomatoes and basil, this was
perhaps the most perfect al dente pasta I’ve eaten.
While enjoying the spaghetti, a server brought another extra, Agnotti. These small pasta
pouches were stuffed with reduced short rib marrow and drizzled with browned butter.
At this point it might seem the entrée would have been overkill, but it wasn’t. Black Cod
over roasted fennel and tomato was another taste spectacular.
Perhaps having dessert was too much, but it was wonderfully over the top. An assort-
ment of flavors and textures arrived on one plate featuring Caramel Budino, Pineapple
Panna Cotta, Chocolate Molten Cake, and Hazlenut Gelato.
I was sated and too well-mannered to moan in delight.
Scarpetta
Five Plates
225 N. Canon Dr.
Beverly Hills, CA
Our presence at “The Charlie Chaplin table” at Musso & Frank Grill for dinner
recently prompted one passerby to comment: “You must be somebody special to be
sitting there.” This led to a lively discussion among those in our group while we
enjoyed what could be construed as old-school cuisine – except it tasted so good –
in the dated restaurant.
Around since 1919, Musso & Frank bills itself as “the oldest restaurant in Hollywood.”
This is hard to dispute. The staff, along with the dark and cavernous décor, helps au-
thenticate the claim. The history may be appealing, but it’s the food that continues to
draw people of all ages.
The menu is eclectic: from Fruit Cocktail to Welsh Rarebit, from Lobster Thermidor to
Chicken Pot Pie. The latter is the featured special every Thursday. Three of the five in
our party ordered it. With its flakey crust, large pieces of chicken, a colorful array of
vegetables and a rich creamy gravy, it’s easy to see why this comfort food is so popular.
I ordered Veal Scaloppini which revealed the Marsala very nicely, but the surprise was
the tapenade served atop the side of rice. The Bone-in Pork Chop was the final dish se-
lected. It covered the plate. The chop was perfectly grilled and tender, something unex-
pected given the thick cut.
Musso & Frank has no visible signs of its place in Hollywood history. Nonetheless,
the booth to the left of the front door is known as Chaplin’s favorite. We did feel
pretty special.
Musso & Frank Grill
Four Plates
6667 Hollywood Blvd.
Hollywood, CA
The Nickel Diner in downtown Los Angeles is a trendy throwback in more
ways than one. First, its location is marginally sketchy. That’s because it’s sand-
wiched between blocks of ornate historic buildings on which sophisticated rest-
aurants, shops and lofts have taken up residence. Meanwhile, next door to the
diner are facilities for the homeless. Then there’s the food which is true diner fare
with a fun, contemporary twist: maple glazed donuts covered with bacon; home-
made Pop Tarts; scrambled eggs with Fontina cheese, for example.
In true diner fashion, breakfast is served nearly all day. Even though the mac and
cheese sounded appealing, as did a BLT with avocado on sourdough, I settled on
one of the egg scrambles: Italian sausage, roasted red peppers and parmesan mix-
ed with what seemed like half a dozen eggs. Creamy, but scrambled hard, the eggs
absorbed the rich flavors of everything else. Most diners offer a choice of sides, at
the Nickel there’s a healthy option of sliced, fresh tomatoes or the less nutritious
home fries. I said tomato, my friend said potato, and both were great. The bacon
donut was a treat; I don’t have to be healthy about everything.
I’ve been to the Nickel twice, and have been fortunate enough to be seated right
away. There have been other times, when driving by, I’ve seen wannabe-diners
outnumbering those needing the services for the indigent. I think it’s worth taking
a chance of snagging a table and mingling with the crowd — inside or out.
The Nickel Diner
Four Plates
524 S. Main St.
Los Angeles
Occasionally, when a business or restaurant has resided in one place for a very lengthy
time, it’s hard to exorcise memories (good or bad) to make room when new occupants
come along. That was my fear of going to Spice Island Grill. Gone was the long-established
and dependably good El Tesoro. In its place was not only a new owner, but an entirely dissimi-
lar cuisine: Jamaican. I needn’t have worried. Besides the address, the two vastly different
restaurants share an apparent commitment to well-prepared food and attentive service.
Vibrantly colored walls and knick knacks from Jamaica greet diners, but more importantly
are the friendly faces and acknowledgement from the staff. The menu offers a 15-minute
lunch. Although we didn’t time it, I suspect ours, and others’, took a little longer. But that’s
fine, because it’s a comfortable space.
The lunch menu features a variety of sandwich, entrée and salad offerings with the requisite
Jamaican jerk seasoning. I ordered the jerk chicken sandwich served on Jamaican Cocoa
bread, which is thick and bun-like. The jerk seasoning on the grilled chicken was tangy
and spicy without being overwhelming. My dining companion ordered chicken curry with
a side of plantain. The flavors were rich and full of depth. The thinly sliced fried plantain
tasted more like squash, as it should, than banana.
In addition to chicken and pork, there’s shrimp, goat, tilapia and even tofu imbued with jerk
seasoning. Perhaps Spice Island Grill will have a life at least as long as its predecessor –
18+ years.
Spice Island Grill
Four Plates
10 N. Sierra Madre
Colorado Springs, CO
A mashup is the best way to describe the vegetarian sandwich at the Heart of Jerusalem
in Manitou Springs. It’s a grilled cheese with salad ingredients wrapped in Zaatar pita. This
sturdy bread is delightfully airy. Zaatar is a Middle Eastern spice combination of thyme,
marjoram and oregano. The spice is added with olive oil and brushed on top of the dough as
it is grilled. Also, the dough is docked. That is, pierced so it doesn’t puff up to create the air
pockets typically associated with pita. Rather than have the food inside the pita pockets, the
bread is wrapped around the filling. This thicker pita provides the perfect grip to embrace the
gooey melted cheddar, hummus, tomatoes, lettuce, pickled turnips and, whether by design or
accident, a few pieces of falafel. The bits of deep-fried ground chickpeas added both texture
and flavor. On my next visit, I’ll have a full serving of falafel. Although they tasted fine, the
turnips have an unusual color more closely associated with a shade of lipstick worn, perhaps,
by circus or prison matrons.
Service is somewhat sketchy. It wasn’t clear if we were to order at the cash register, or if some-
one would come to our table; ultimately a server came to us. The whiney Middle Eastern music
was too loud, but this may have been an effort to establish the right mood in a room with plastic
seat cushions and Formica tabletops. Fortunately, the food wasn’t eclipsed by the mixed-bag
ambiance.
The Heart of Jerusalem
Three-and-a-half Plates
718 Manitou Ave.
Manitou Springs, CO
A good salad is more than lettuce on a plate, and a good sandwich is more
than two slices of bread pressed together. This is evident at Terrazza Grill
where ordinary midday basics, like salads and sandwiches, exceed expecta-
tions in creativity and taste. Terrazza Grill focuses on fresh, mostly grilled,
cuisine with a Mediterranean influence. The menu features a lengthy list of
sandwiches, ranging from burgers to grilled cheese, but these are far more
intriguing than they might appear at first glance. For example, Grilled Formaggio
sounds better with its half Italian name, especially when considering its des-
cription: grilled sourdough bread with cheddar, provolone and Swiss. Ham
and tomato can be added to further raise the bar.
I ordered the Grilled Chicken Panini. The menu says the chicken is marinated.
The marinade is lost to the tangy aioli, melted provolone and roasted peppers
on focaccia with lettuce, red onion, and tomato. This thick, gooey combination
makes the word sandwich seem like an understatement.
My friend’s Grilled Pesce Insalata featured blackened tuna on mixed greens with
cucumber, tomato, avocado, dried apricots and Craisins. Initially, the tuna was
undercooked. Medium rare here is nearly still breathing, but the server happily
took it back for a little more grill time. The salad was beautifully plated with
balsamic vinaigrette on the side. It was apparently very good since no offer for
me to taste it was made, and I wasn’t quick enough to pull a look-behind-you-trick
to sneak a bite on my own.
Terrazza Grill
Four Plates
1005 West Colorado Ave. Colorado Springs, CO
The Blue Star was here first. It is like the older sister of Nosh, which I wrote about here
recently. The two restaurants share the same owner, and are lively, energetic venues where
the chefs get creative, even a bit carried away. There’s something to be said about experi-
menting with new foods, but I decided not to order the fried alligator and waffles.
I love good service at a restaurant, especially when it complements good food. The Blue
Star knows the value of such a marriage. The place was packed but our server was patient,
answered questions, and remained attentive long after our meal was served. I’m also
impressed when the owner stops by. This happened when we dined at Nosh last month,
and again at The Blue Star. I am certain he has neither a twin nor a clone.
My husband ordered the Burger with Cheddar after confirming Crème Brulee was available
for dessert. I ordered a Grilled Apple Salad with a creamy blue cheese vinaigrette. Although
good, it was superfluous. I couldn’t finish my entrée of Mini Crab Cakes, thick with pieces of
crab augmented by piquant colors and tastes on either side: a splash of wasabi mayonnaise
and bright chile paste. Jasmine rice shaped like the crab cakes was a welcome addition to
the plate.
Although, I suspect Fridays are always hopping, especially right after work, this particular
Friday was electric with weekend anticipation – and the apparent need to use a Groupon be-
fore its expiration date.
The Blue Star
Four Plates
1645 S. Tejon St.
Colorado Springs, CO
I ordered a quarter portion of The Thing and still couldn’t finish everything on the
plate. Don’t worry, the name isn’t reflective of the unknown. It’s one of several over-
abundant menu items at King’s Chef Diner. The Thing is constructed on a base of
Texas Toast, which I pretty much ignored, covered in a mound of the yin and yang
creamy/crunchy hash browns. Scrambled eggs, bacon, green chile and cheese com-
plete the hodgepodge. The quarter portion did an impressive job of concealing the
dish, but I knew it was there somewhere.
It’s important to know a few things about King’s Chef Diner. First, the green chili:
if this doesn’t make your eyes water like you’re watching a Hallmark card commercial,
nothing will. Of course, the chili is far edgier than it is sentimental. If the servers sus-
pect you are ordering the green chili for the first time, they’ll suggest getting it on the
side rather than having it doused over your breakfast. Be forewarned. It’s also import-
ant to know that most of the entrees, from the Breakfast Burrito to The Grump, a var-
iation of The Thing but smothered in gravy, are Extra Extra Large in size. Some half
and quarter options are available, but even those test the limits of the common appetite.
If by chance everything on the plate is consumed, servers come by to acknowledge your
admittance to The Clean Plate Club. It earns a sticker boasting of the accomplishment,
although a bulging belly does the same thing.
Four Plates
King’s Chef Diner
131 E. Bijou St.
Colorado Springs, CO
Cash Only
Open “7 a.m. to 4 p.m.-ish Everyday”
The Blue Page Special 