Archive for the ‘food’ Tag
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”
When I entered Corridor 44 in Denver for dinner I thought it was clear from the narrow
shape why corridor is part of the name. But I couldn’t figure out 44. Perhaps it’s the num-
ber of different types of champagne bottles lining one wall, or maybe it’s the many differ-
ent cocktails, featuring the bubbly, included in the drinks menu. Possibly, simply it’s the
owner’s favorite number. As it turns out, it’s the length (in feet) of the narrow hallway con-
necting the front of the restaurant to the private dining room in back. This mini-mystery
was but a slight distraction to an otherwise lovely meal.
Nonetheless, it seems people go to Corridor 44 for the creative alcoholic beverages as much
as for the food – at least this is the case earlier in the evening. As night progresses, the drink-
ing crowd completely takes over. This might explain the discrepancy in size between the ex-
tensive drinks menu and the diminutive list of dinner options. Beverage offerings range from
the sublime “Raspberry Truffle” (made with raspberry vodka, Godiva chocolate liqueur and
champagne) to the dignified “Tranquility” (made with blue curacao, amaretto and champagne).
The menu is more straightforward: Steamed Halibut, Roasted Chicken, Seared Scallops. All
were well-prepared, but the surprise dish of the evening was the succulent, flavorful chicken
with garlic mashed potatoes. I rarely order chicken; it’s too easy to prepare well at home. Some-
how I made the wrong call, so I had to settle for a few bites – some offered, some stolen.
Corridor 44
Three-and-a-half Plates
1433 Larimer Square, Denver, CO
Small plates don’t mean little flavor; and a tapa here a tapa there while din-
ing at Nosh make it impossible to leave hungry. In fact, it’s easy to eat dish
after dish, just because they’re smaller portions and served separately. It’s
also possible my husband and I simply over-ordered.
To start, we selected the tempura Calamari served with tart, spicy dipping
sauce. The menu changes frequently at Nosh, but I was glad to see a long-
standing favorite still available: Roasted Cauliflower with caramelized onions
and cashews, enhanced with fresh basil. We also had the Nosh Burger, Fried
Chicken with Waffle, Housemade Potato Chips, and dessert – I’ll come back
to that.
We overheard our server describe the fried chicken and waffle as a “breakfast-
for-dinner kind of thing,” and then add, “And guys seem to like it more than
women.” Hah! It’s nothing like breakfast, especially since the syrup drizzled
around the plate was flavored with smoked Serrano. As for it being a guy thing,
I’m amazed at sexism in women. I thoroughly enjoyed the combination of an
airy Belgium Waffle with a crispy fried chicken; the honey butter was overkill
though. The burger is a slider on steroids served with wisps of fried onions on
a bun made in-house.
Desserts are exceptionally small: think shot glasses with baby spoons. This is
good and bad. It’s bad because it makes Chocolate Pot de Crème, Crème Brulee,
and Chocolate Chip Cookie Dough Pop seem like controlled substances, and
good because we’d already over-eaten.
“Nosh”
Four-and-a-half Plates
121 S. Tejon St.
Colorado Springs, CO
For some reason quality isn’t the only thing I associate with price, it’s also ambiance.
So I was surprised by the tony Famous Steak House where red meat reigns amid
a stylish but noisy dining room.
My friends and I had been anxious to try The Famous, and Restaurant Week literal-
ly afforded us the perfect opportunity. For $50 per couple, choices included the Caesar
salad or iceberg wedge with blue cheese; filet, ribeye or salmon; and cheesecake or
chocolate torte. The regular price of the filet is $38, so this was quite the deal.
The place was packed, which was most obvious from the sound level. I would not
choose this restaurant for a romantic evening. Although I did see a couple enjoying
their evening together – based on their proximity to one another in their circular
leather booth. I tried not stare, but since we were seated facing them, in a similar
booth, they were in my direct line of vision.
The iceberg wedge was almost a meal in itself. This, our server said, is a perfect salad
for blue cheese lovers; it was. Three of us ordered the filet and we all agreed it was
cooked very well but wasn’t fork-tender. Our odd-man-out ordered the ribeye and
was disappointed because it lacked the heartiness he associates with the cut.
The creamy cheesecake was perfect to end the meal, but we had to walk down the
street to a wine bar afterward to be able to hear each other talk.
The Famous Steak House
Three Plates
31 N. Tejon
Colorado Springs, CO
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