I think your assessment should have STARTED with the Cheesy Jane or the Plain Jane. Just their basic burger or cheeseburger. The real quality of the actual burgers, if you are a purist, are still there: elite, in fact. I'm part of a small group that has been quietly picking our way through burgers all around town, and these patties narrowly beat out Kings Chef Diner, Five Guys, and Smashburger for best burger in town. Once you appreciate the base of these sandwiches, the more "creative" combinations are more fun and enjoyable. I think you should give them another shot. Best in town! By the way, I love the Nutty Professor...and you should try the new Springs-based burger "Meat at the Peak"!
Masterchef, I'd like to offer up your own words as a rebuttal, more or less.
"I would have to say that this story was not intended to fully detail every aspect of the school(Insert restaurant instead). But what story ever does?"
I'd also like to add that no matter what a food writer, (or customer, for that matter), orders, it's supposed to be good. If it's not, then he/she has the duty to write about it. I guess it won't matter what a reviewer orders at your place, since you only offer like four or five things at any given moment. You might think that makes you special, but really it just makes you lazy and pretentious at the same time.
Lame frozen veggies? Lame coffee? Good grief, these are some of the easy things for an eatery to get right and wow people. Hell, I can get good eggs all over town, why trek to the westside, or anywhere else, for lame anything. I can get eggs, sausage and match-stick hash browns (my favorite) at any Denny's at any time of the day (but I avoid yucky Waffle House).
Speaking of GOOD coffee, here the Indy's coffee thread:
Thanks for the heads-up OldCrank. We've got that covered here: http://www.csindy.com/colorado/side-dish/C…
Zane's Steak House has closed its doors and is out of business on/about 31 Oct 2011.
Can't leave without trying and or taking home an "Elvis"!
Yes, I am on the lookout for sustainable choices. Why contribute to the problem, Bryce?
Very disappointing, as is the restaurateur. What other choices were not only 'morally dubious,' but straight out wrong?
Many sushi restaurants -- and great sushi chefs -- serve delicious dishes that do not involve the destruction of ocean ecosystems, overfishing of species whose numbers may not recover in our lifetimes, or depend on fish-farming practices that deplete ocean resources.
The reviewer clearly knows there are better choices available, using the Monterey Bay Aquarium's Seafood watch iPhone or Android app. Had he made those better choices, and communicated to the chef his preference for ocean-friendly seafood, he'd have steered steer clear of "morally dubious territory" -- and would help ensure that his sushi feast wasn't a last supper (like the meals dished out in "The Freshman") but instead a contributor to a future with abundant, healthy oceans.
Ken Peterson, Communications Director
Monterey Bay Aquarium
Thanks for noting the steaks are from Cargill! That one conglomerate I really do not want to support!
The chicken was mediocre, the cole slaw was gross and the sweet potatoe fries (for an extra charge) were limp and greasy. Oh well.
Nice place for boomers to drink beer and laugh loudly, especially the "loudly" part as the place lacks any sound deadening. If you can't hear your dinner partner, why bother?
My cole slaw was the tiny minced variety with a corporate tasting milky watery dressing. It's 50-50 this came from SYSCO along with the other supplies. Nursing home food.
My "sauteed vegetables" were red/green bell peppers and onions heated in a pan; no zing at all and not my idea of what sauteed veggies should be. I'll stick to the delicious veggies at Saltgrass, and I was expecting something along those lines but what I got was something that should've been served on a Philly Cheese Steak, not as a side dish.
The "broasted" chicken was very good. The fried chicken at King Soopers is just as good and the breasts at Soopers are huge.
I enjoyed the beamed ceiling, which is really unique, but the dust bunnies hanging from it did not add to the mood one bit.
There is outdoor seating behind the place, which is decent, but neighboring businesses are grimy and give a post-industrial wasteland feel. There is outdoor seating in front, right on Nevada Ave, but who wants to sit there amid the auto exhaust fumes at rush hour, not to mention the noise. Even inside, we were pestered by aggressive flies.
Whatever happened to old time beer gardens surrounded by greenery and solitude?
I typically don't comment on comment boards, but I do feel this restaurant deserves redemption. A friend and I, who are self-proclaimed above-average home cooks and always like to try new and eclectic restaurants, tried this restaurant last week. We had only appetizers and drinks, but we have been talking about it ever since. The mojo chicken chicharron lettuce wraps left us wanting more and the stuffed artichoke was delicious. We had several different drinks, spirits and local brews--all of which were fantastic--especially the white sangria! The creativity of the menu only added to the experience. The servers and bartenders were friendly and when the bartender suggested a drink, he offered up a replacement, in case I did not like his recommendation. I would describe the atmosphere as "upscale-casual"...which may not be a real thing, but I would be comfortable in jeans or a little black dress.
Of course I'll be back sooner, but I'm already planning my birthday celebration there NEXT August, so I'd hate to see a bad review shut this place down before then!
*Please forgive any typos in my aforementioned comment. It was written on the fly. :)
Well said Ishhod and Angelino! Heartily agree!
What quality reviewer orders the steak? How about the Rabbit Meatloaf? or some of the other dishes that represent their avant garde establishment? Seriously Bryce, WTF?
I would have to respectfully disagree with this review on a couple points.
First off, The Rabbit Hole has never, to my knowledge, claimed to
source 100% local ingredients. Rather they, like a couple other
quality restaurants here in town; prepare their menu items with local
produce and meats when POSSIBLE. As any person well versed in the
culinary industry knows, that market price and availability of quality
ingredients is often times is in a constant state of flux. Especially
here in Colorado Springs.
Had the reviewer actually met with the owner and/or the head chef;
this crucial factor among others would've been more apparent and
clearly and fairly represented, rather than just assumed. After all
we aren't judging the restaurant's internal ordering metrics correct?
Second, everything I personally have had off the menu has been unique
and refreshingly fantastic. Juicy Lucy, Airline Chicken, Rabbit
Meatloaf, Butcher's block, asparagus, Filet, are all on point. The
quality and price cannot be matched. This fine esstablishment is a
much welcomed addition to downtown Colorado Springs (I recall the
dismal days when all there was on Tejon was Jose Muldoons and Old
Chicago, Walgreens and a Gart Brothers. So yes I do speak with some
experience and authority)
All in all they're hitting the right notes in quality, consistency and
innovation. While at the same time maintaining a classy, relaxed, and
warm atmosphere (big kudos to all the staff! Front and back of the
house) something other nearby establishments could learn from.
Interesting side point: they're only 60 days old. Kinks are to be
expected (especially when the ones cited in the above article are
quite trivial in the bigger picture)
I do know that fellow patrons worth their salt will judge for
themselves on how excellent this place really is, rather than the
slanted viewpoint of the author of the above review.
Check it out for youself You will not be disappointed.
“Expectations will only get you so far,” or so says Bryce Crawford in his recent review of the Rabbit Hole for the Colorado Springs Independent. Armed with his Thomas Keller Desk Reference Set and his magnifine glass he set out to review a fledging establishment that is attempting to do something unique in a city crowded with Applebee’s and Olive Garden’s. Not so long ago, when I was in culinary school I would whip out chocolates flavored with sake and lavender or rum and banana, and when my instructors would turn up their noses to that which my partner and I had created, we would quietly joke, “These people have noooo palette.” Well, Mr. Crawford, if I may, has no palette. What he calls “candied ginger” a more discerning tongue would call candied chives. What he calls “onion dip” is sour cream with herbs, not onions. Perhaps he is a smoker and has lost his ability to tell flavors, textures and colors apart? That would make sense to me. Furthermore, I feel that Mr. Crawford has lost the plot to some degree in his estimation, nay accusation that the Rabbit Hole is misleading the public by proclaiming that they serve locally sourced foods. Has Mr. Crawford even climbed off his desk chair to place an order with Sysco or worked directly with a farmer to ensure that they are growing that which his establishment requires? I’m guessing no, that the extent of his ordering at work centers on barking for a latte as the intern walks out of the office.
As someone familiar with the ordering of food for a restaurant and also with that which Colorado has to offer, I can tell you that it is not so simple as walking over to the window and yelling “I WANT LOCAL GOODS!” Far more complicated. In fact, Mr. Crawford’s hero du jour, Thomas Keller, has often taken heat from within the culinary community because he believes anything that can be gotten to his restaurants within 24 hours is “local,” making Maine lobster a local dish in the eyes of the French Laundry. In this day and age of industrially produced meats and vegetables it is next to impossible to offer all “local” goods without passing the expense onto the customer. What the Rabbit Hole does is sets its margins and allows the food reps to do their jobs. Is the rabbit in the rabbit meat loaf always from Colorado? No, often it is from Montana, which is still within the Rocky Mountains and, therefore more or less, local. The same is true for most of the dishes on the Rabbit Hole menu: they are as local as is humanly possible. It is a goal to be local, not a religion. Shame on Mr. Crawford for somehow implying dishonesty on the part of Mr. Campana and his associates. Maybe he could’ve made an appointment with the Mr. Campana and Chef Beemer, instead of playing phone tag?
In closing I would like to remind Mr. Crawford that what Joe Campana is trying to do is no small task: Open a hip joint in a down economy where one bad review can make or break you. Honestly, I get the feeling that there is more at play with Mr. Crawford’s sour attitude than just simply disliking his hovering waitress or his cold coffee (Maybe tell said waitress that your coffee is cold?). It’s a pity because if the Rabbit Hole sees success than it’s likely others will try their hands at opening an eatery that does more than serve bottomless piles of breadsticks and then Mr. Crawford will have more to do than try to sell ad space to MMJ dispensaries. But who am I? He’s got a copy of the French Laundry at home, so he must know what he’s talking about…right?
Yep, same Glacier. The UV location is a branch (or franchise?) of the Boulder-based company. Bhan Thai was sourcing from Glacier before they had a COS location.
Good to know and thanks for sharing. Are we talking about the Glacier ice cream that opened in University Village in July, 2010? That's who's making it for them? Regardless, can't wait to try their version.
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