Friday, July 16, 2010

Touring the Broadmoor's newest eatery

Posted By on Fri, Jul 16, 2010 at 1:26 PM

Welcome to a brief photo tour of the newly opened West Lobby Bar at the Broadmoor.

The West Lobby Bar has been totally overhauled. According to the hotel, The furnishings have an eclectic and stylish feel, along with Italian Murano glass light fixtures that infuse energy and style to the lounge experience. Note the expanded outdoor patio area as well.
  • Matthew Schniper
  • The West Lobby Bar has been totally overhauled. According to the hotel, "The furnishings have an eclectic and stylish feel, along with Italian Murano glass light fixtures that infuse energy and style to the lounge experience." Note the expanded outdoor patio area as well.

The space is gorgeous, both inside and out. That's no surprise really, considering that it's inside a 5-star hotel. But it's also comfortable and casual enough not to intimidate. Like the Golden Bee, this is one of those Broadmoor spots where you can let loose a little.

Patio seating offers a view of Cheyenne Lake, as does a recently added rocking chair porch in front of a fire pit.
  • Matthew Schniper
  • Patio seating offers a view of Cheyenne Lake, as does a recently added rocking chair porch in front of a fire pit.

Drinks, though deftly prepared, will set you back the standard fine dining rate, with craft beers running $6, for example.

The Pom Collins from the West Lobby Bars new cocktail menu is comprised of Plymouth gin, lemon and pmegranate juice and a splash of sparkling water. Its excellent — as is the Caipiroska de Uva with Ciroc French grape-based vodka  and the Whiskey Smash with Bulleit Bourbon, Grand Marnier and muddled lemon and mint.
  • Matthew Schniper
  • The Pom Collins from the West Lobby Bar's new cocktail menu is comprised of Plymouth gin, lemon and pmegranate juice and a splash of sparkling water. It's excellent — as is the Caipiroska de Uva with Ciroc French grape-based vodka and the Whiskey Smash with Bulleit Bourbon, Grand Marnier and muddled lemon and mint.

The most amazing aspect of the opulent eatery is its accessibility — it's surprisingly affordable, with $4 to $8 small plates.

The crispy fried calamari with a red chili remoulade ($5) offers salty goodness with a cute, clever presentation.
  • Matthew Schniper
  • The crispy fried calamari with a red chili remoulade ($5) offers salty goodness with a cute, clever presentation.

Food for the West Lobby Bar comes out of the Charles Court kitchen — so you're in good hands. The spot is open nightly from 4 p.m. to 12:30 a.m.

The also cleverly presented open-faced duck confit sandwich pairs the rich duck with black olives, caramelized onions, a lemon parsley pesto, and a decorative trail of spice under a lavendar sprig.
  • Matthew Schniper
  • The also cleverly presented open-faced duck confit sandwich pairs the rich duck with black olives, caramelized onions, a lemon parsley pesto, and a decorative trail of spice under a lavendar sprig.

Not pictured, I also tried some really good Colorado buffalo sliders with melted Maytag bleu cheese; an easy to love blue crab and cambozola cheese fondue; a superb house-made country pork pate with olive tapenade and apple raisin remoulade; and a delicious shredded pork quesadilla with an ancho chili jam and cilantro cream. Suffice to say, everything I tried was quite good and well constructed.

The smoked chicken Tasso Spring Roll comes over a light and pleasant jicama slaw with a tasty chipotle barbecue sauce.
  • Matthew Schniper
  • The smoked chicken Tasso Spring Roll comes over a light and pleasant jicama slaw with a tasty chipotle barbecue sauce.

Broadmoor food and beverage director Craig Reed and I spoke at length about the Charles Court's sincere efforts to incorporate a good deal of local and sustainably produced ingredients on it's menu. Chef Greg Barnhill has been a big force behind the mission.

My favorite plate of the evening: The BLT. Local pepper and herb laquered bacon, cherry tomato gastrique and organic micro greens on perfectly toasted bread.
  • Matthew Schniper
  • My favorite plate of the evening: The BLT. Local pepper and herb laquered bacon, cherry tomato gastrique and organic micro greens on perfectly toasted bread.

I also spoke to Barnhill about his experience working with local farmers and incorporating items onto the Charles Court menu. One challenge is working with the better part of a whole animal, rather than just buying entrée cuts. Barnhill will use the pork loin for his evening menu and make sausage for breakfast service. He's excited by the freshness and quality of many local items and has worked very closely with certain farmers fostering a relationship.

The man behind the lounge magic: Charles Court executive chef Greg Barnhill.
  • Matthew Schniper
  • The man behind the lounge magic: Charles Court executive chef Greg Barnhill.

Tags: , , , ,

Favorite

Comments

Subscribe to this thread:

Add a comment

Latest in IndyBlog

Top Topics in IndyBlog

Local News (14)


City Gov (13)


Elections (5)


Food & Drink (3)


Religion (3)


Recent Comments

All content © Copyright 2016, The Colorado Springs Independent   |   Website powered by Foundation