Archive for the ‘restaurants’ Tag
Luigi’s Homemade Italian Food is practically a cliché when it comes to Italian restaurants. Red-checkered covered tables and hundreds – yes hundreds – of straw-cupped Chianti bottles adorn the walls. Fortunately, the food overshadows the décor.
Luigi’s has been part of Colorado Springs’ dining scene for 55 years. Although that’s much longer than I’ve been eating there, my guess is little has changed. On every visit a line of people wait for tables. This wouldn’t be the case if the food wasn’t worth it.
Only open for dinner, the menu features pasta and pizza, with several other options. It would be silly to miss the pasta, especially the homemade manicotti, which is the special Fridays and Saturdays – that just means it’s $13 instead of the regular $16.25. The manicotti are filled with seasoned ricotta, topped with a pungent tomato sauce and rich, creamy béchamel with a suggestion of nutmeg. The dish comes with a choice of meatball or sausage, which are made in-house. I’ve tried them both, but because it’s easier to make meatballs at home, I usually opt for the sausage. Just the right amount of fennel complements the pork. This is a flavorful and abundant plate of food. It comes with a choice of salad or minestrone, and bread.
My husband loves Spumoni and ordered a dish of the multi-flavored ice cream. His serving had only pistachio and cherry; it usually includes chocolate or vanilla.
I, like most of the patrons, usually walk out with a container of my leftovers.
Luigi’s
Three- and three-quarters Plates
947 S. Tejon St.
Colorado Springs, CO
Normally, ants don’t garner much attention, but one dashing across a table where I’ve just finished eating is disconcerting. Ants are for picnics, not restaurants, except, apparently, at the Stagecoach Inn.
The Stagecoach in Manitou Springs is one of those places I walk or drive past more times than I can count. It has a steady stream of diners coming and going; in the summer, the patio, which faces Manitou Avenue, is always filled. There must be some explanation for its longevity. Yet, it’d been years, many years, since I last ate there; I decided it was time to give it another try.
The unwieldy, Western-themed menu, with photos of the food and brief descriptions, features steaks, chicken and fish. We started with Caesar Salads, full of more withered pieces of Romaine than I like.
I opted for the Black and Bleu Steak, sirloin with a blackened crust, comprised mostly of pepper, sea salt and thyme, then topped with bleu cheese crumbles. I always order medium rare. The dead center of the cut was perfectly cooked, but the rest of the steak was overdone. My husband’s New York Strip was fine and he enjoyed the onion rings as much as I liked the baked potato: more than the meat.
We ordered dessert: bland cherry cobbler topped with mushy oat topping. Then came the ant.
My husband and I jokingly argued whether it was 20 or 25 years since our last visit; we agreed we can wait that long again before returning again – if ever.
Stagecoach Inn
Two Plates
702 Manitou Ave.
Manitou Springs, CO
Upside Down Pizza doesn’t sound nearly as appetizing as Chicago Stuffed Pizza, although it actually is topsy turvy. Except for the crust, everything is out of place: cheese is first covered by the generous toppings, which are underneath the rich tomato sauce – and it’s all a couple inches thick. The place for stuffed pizza in Chicago is Giordano’s. More than a dozen Giordanos grace the city, and numerous others are in the suburbs, but this does not have the feel of a pizza chain.
A recent trip passing through the Windy City’s downtown included just enough time to dine at Giordano’s – keep in mind it’s not a place to grab a quick bite; plan on 35 minutes from the time the order is placed to when the heavyset pizza arrives at your table. The waiters were consistent in their time estimate. And, they were pretty accurate. It’s worth the wait.
Deep dish is a more apt description of the pizza at Giordano’s. Toppings, or fillings if you want to be more accurate, include the standards – pepperoni, sausage, pineapple – but also offer some creative options – broccoli, artichokes, pesto chicken. Our visit was on a Friday, during Lent, so we ordered a pie with green peppers and mushrooms.
Besides its very bulk, one of the most impressive features of the pizza is the buttery crust: it’s flakey! And, given the weight it carries, it doesn’t lose its texture. Although thin crust is a menu option, it only raises the question: why?
Giordano’s
Four Plates
815 W. Van Buren
Chicago, Ill.
The food at The Curry Leaf Restaurant, says a friend, is the ugliest she’s ever seen. That is no exaggeration. However, she quickly adds that it’s delicious; she’s right on both counts.
Also, the restaurant smells great, although the owner said she can no longer detect it. In fact, the pungent aroma of curry, the blend of multiple spices, welcomes diners; those same flavors of cumin, cardamom, cloves, nutmeg and at least a dozen others, along with coconut milk, provide the distinct dishes, typical of Sri Lanka served at The Curry Leaf.
Two in our group ordered the Chicken Curry, identified on the menu as the House Special. This prompted our server to ask if anyone was going to try the Dahl, cooked lentils in a coconut milk and curry sauce. We did – along with the Eggplant Curry, which I think is the real house specialty. I’ve never had anything like it: tender pieces of eggplant that taste as if they’ve been stewed in the creamy coconut milk sauce, but in fact were fried first. It was a combination of savory and slightly sweet flavors. We also tried the Coconut Sambol, a salad, which must be an acquired taste. The texture of freshly grated coconut, chile and curry spices was interesting, but not something I’d have again.
The Curry Leaf has been part of the dining scene in Colorado Springs for several years in a small, out of the way location. Since moving in January, its new digs are much larger and easier to find: downtown.
Four Plates
The Curry Leaf Restaurant
321 N. Tejon St.
Colorado Springs, Colo.
The occasion can just as easily make a dining establishment enjoyable as the food and service can detract. A friend’s recent birthday celebration drew us to 2 South Wine Bar, a fun place to dine but not without some shortcomings. Interestingly, the evening was also our server’s birthday, which he didn’t seem to mind spending serving others, although he wasn’t necessarily exemplary.
One of the most impressive things about 2 South is its wine menu. Once we selected a bottle, it took a while before it arrived at our table. Another long period of time passed before our food order was taken, and in keeping with the delay theme, our entrees were a long time coming. Fortunately, the wait was overshadowed by good conversation.
I must say though, I was completely happy with my order of pasta with Oxtail Bolognese served with pomodoro, basil and baked parmesan chips. The menu identified the pasta as vermicelli, but it was actually a thicker variety. It was beautifully plated, perfectly seasoned but small in quantity. Two friends ordered the Macaroni and Cheese, which has become the comfort food of choice on many menus. While it was tasty, it didn’t stand out and I tried not to be too smug about my not-filling plate of upscale spaghetti.
Since this was a birthday celebration we had to order dessert. We shared S’mores: toasted vanilla bean marshmallow, chocolate, and crushed graham cracker; and the Cardinal, a chocolate raspberry confection. Neither stood out, and we forgot to even sing.
We enjoyed ourselves, but may not be so forgiving next time.
2 South Wine Bar
Three Plates
2 S. 25th Street
Colorado Springs, CO
If there’s ever a contest for creating the most unusual topping combination for pizza, The Secret Stash Pizza in Crested Butte is definitely in the running.
It’s hard to fathom why anyone — over the age of 12 — would only consider pepperoni or sausage with such varied possibilities as the Mac Daddy: a combination of Thousand Island dressing, lettuce, red onions, pickles and shaved beef. Or, the New Potato Caboose: traditional sauce, roasted potato, bacon, green onion, cheddar and sour cream. We opted for the Figalicious/Notorious F.I.G., featuring, of course, figs, bleu cheese, asiago cheese, prosciutto and truffle oil. In keeping with the ious-motif, it was delicious. It was also decadently rich. The sweet figs countered the saltiness of the prosciutto and the cheeses bound everything together.
The Secret Stash, located at the western end of Elk Street, has been part of the Crested Butte dining scene since 2002. In June, the owners plan to move to a larger location in the center of town.
In addition to the variety of imaginative pizzas, the Stash has an eclectic décor, as if perhaps its name came from the idea of being a receptacle for anything funky, fun or startling. Vintage photos, knick knacks, all manner of kitsch adorn the restaurant. A surfboard, bust of King Tut and miniature Volkswagen bus rested on a shelf above our table. There was more, much, much more, but my eyes kept returning to Tut, and my taste buds kept enjoying the pizza combos.
The Secret Stash Pizza
Four Plates
2 Elk Ave.
Crested Butte, CO
A recent trip to Los Angeles to see my mom was a bit different than previous visits. She’d had surgery last month and I had gone to provide some belated help. Mostly I cooked. And cooked some more, filling her freezer until the next time I can return to offer more over-due assistance. Dining at special or new restaurants is one of the many things we usually do when I go to LA, but on this trip circumstances allowed for only one restaurant meal, which we ate at my mom’s. Thank goodness, one of our long-time favorite Mexican restaurants, Barragan’s, has take-out.
It’s practically a tradition for us to dine at Barragan’s when I’m in town. We’ve gone for dinner, lunch and even brunch. We take friends there. We’ve got a thing for Barragan’s because the food is consistently fresh and flavorful. I am glad to know those same qualities carry over when ordering in.
I ordered the Mole Enchiladas which came with a salad, rice and beans. The enchiladas were filled with chunks of chicken slathered in mole thick with an abundance of spices that blend perfectly with one another. The sweet taste of cinnamon was the perfect foil for the hint of bittersweet chocolate. Not only were my taste buds enamored with the entrée, but the rice and beans – especially the beans – were also loaded with flavor. These are no canned variety.
My mom ate very little, but I made up for it relishing my meal – food I didn’t cook.
Barragan’s
Four Plates
814 S. Central Ave.
Glendale, CA
Josephine’s in Flagstaff, Ariz., describes itself as a “Modern American Bistro,” which is an apt description. The only missing detail is how successful it is at reaching its mark.
The occasion being celebrated, the companionship of the dining party, the holiday ambiance inside – and out, thanks to a mid-December snowstorm – and the homelike comfort of the restaurant contributed to an excellent dining experience. Without a doubt, though, the quality of the food was the exclamation point. The interior and exterior of the craftsman-style bungalow are captivating. Listed on the National Historic Register, it’s easy to be distracted by the stonework, wainscoting and exposed beams. Still, the food is the real attraction.
The menu features fewer than a dozen entrees; several in our group had trouble making choices. I was torn: Diablo Shrimp Macaroni and Cheese, Josephine’s Pot Pie or Smoked Pork Tenderloin with Ranchero Sauce. I thought the Eggplant Enchilada also sounded intriguing.
When placing our orders, the server consistently said “Great choice” or “Very nice.” I pointed this out, to which he responded, “What can I say? Everything is fantastic.”
I was very pleased with my pot pie. Simmering beneath the flakey pastry were tender pieces of beef, mushrooms and other vegetables in a rich wine sauce. The savory beef practically melted in my mouth. I sampled the mac and cheese, with plump, juicy shrimp, which had a spicy kick in a gouda cheese sauce.
Although the events may not conspire to recreate this perfect dining experience, I am confident the food will.
Josephine’s
Five Plates
503 N. Humphreys St.
Flagstaff, Ariz.
Four of the six people having breakfast together at Adams Mountain Café wanted the Planet Burger, a blend of brown rice, roasted nuts, onions and cheese. The only problem was that it’s on the lunch menu. Although we pleaded with our server to ask the kitchen to make this possible, she politely, but unfortunately, recited those all-too-familiar words: “If we make an exception for you, we have to make an exception for everyone.”
Only somewhat reluctantly, we ordered traditional breakfast entrees. Of course, at Adams this is not a problem and our collective disappointment was short-lived. Adams is popular for many reasons. It appeals to runners, hikers, shoppers and friends wanting a comfortable place to eat where the food is reliably fresh and good. It’s not uncommon to wait for a table – especially during breakfast service. It’s worth the time.
I ordered the omelet special which, on this particular day, was filled with sliced fresh tomatoes, mushrooms, fresh basil, mozzarella and sprinkled with truffle oil. The licorice flavor of the basil mingled well with the decadent truffle oil. Omelets at Adams are made with three farm-fresh eggs and are light, without being full of air. In fact, the menu describes them as being “French style.”
Other fare includes plate-size pancakes, French toast, homemade cinnamon rolls, a variety of egg dishes and oatmeal. Most meals come with fresh fruit or slices of sunflower whole grain toast. Until, the Planet Burger is served before 11 a.m., it’s easy to “settle” for something else.
Adams Mountain Café
Four Plates
934 Manitou Ave.
Manitou Springs, Colo.
Beef brisket is one of the toughest cuts of meat around. In the right hands, it’s rendered fork-tender and full of flavor. Of course, it takes several hours to get that way, but Front Range Barbeque has both the touch and the time to get the right results.
The restaurant, in a modified bungalow in Old Colorado City, has several small, crowded rooms and a large outdoor dining area. The latter is enclosed and heated for year-round seating. It’s a comfortable setting for live music. Front Range is homey, busy and is a place to make friends with the people at nearby tables – because these are such cramped quarters. Servers maneuver through the small maze of diners, and everyone keeps their elbows close.
Once the food arrives, it’s easy to forget the jam-packed conditions and enjoy the meal. Besides the fall-apart-beef, Front Range knows how to do sides. The baked beans are thick with molasses and bits of shredded pork. Coleslaw is creamy, but not excessively so. The platters also feature mini-cornbread muffins and thinly-sliced onion rings.
The cooked-to-perfection meat takes center stage with its charred coat. It’s served dry, but three sauces, made in-house, provide the opportunity to enhance the taste. There’s Original Tangy, Sweet n’ Spicy, Mustard Wine. The latter is an unusual combination of Dijon mustard and white wine. It complemented the French fries better than it did the meat. The tangy has too much vinegar, while the sweet and spicy is just the right yin-yang combination.
Front Range Barbeque
Almost-Four Plates
2330 W. Colorado Ave.
Colorado Springs, CO
The Blue Page Special 