Mmmmm... Beer, coffee and bakery. Can't wait to move our office there. Should start dieting now.
Ugh, the food reviews this week tell a truthful tale about eating in the Springs. :(
Dined there recently with my family. Quite possibly the nicest dining experience I've had in my 35 years in the Springs. To experience the facility alone is worth the price of the meal. The food, beverage and service matches as well. A must visit dining experience.
Really, no review on any of their steaks? It's a steakhouse.
oh I just cannot wait to run this bakery down!
Checking in with chef Brenner this morning, he says he wasn't able to hit his goal of opening by today, but currently thinks he may be able to hit a Monday Jan. 11 launch day. We'll update as needed.
Kudos Matthew! This is an outstanding article! COS is fortunate to have a baker who uses traditional grains and prepares them using traditional methods - as recommended by Nourishing Traditions. And COS is also fortunate to have Mike Callicrate and Ranch Foods Direct providing consumers with a healthy alternative to industrial produced faux food. Be aware, though, that to get the full benefit of these grains, slather the bread with butter from grass-fed cows. Raw butter is best, but as it's illegal to purchase ANY raw dairy in stores, you may have to make it yourself.
Looking forward to flying from Saint Louis to Colorado
To eat the Best Food from Chef Eric Brenner..Always went to his Resturant "Moxy"...Great experience and Great food...
The whole paper has been crap ever since the good writers left. Even Zankowski is jumping ship, leaving an alcoholic teenager in charge. And look at the new issue. A cat? Maybe if there's nothing interesting inside there doesn't need to be anything interesting on the cover.
Thank you for your input and review of our business at Babes Espresso. However to be quite candid, your review lacked consideration and support and frankly is written like you had a really bad day, or your girlfriend just dumped you... Something of that nature. I'll bullet point this for you to thoroughly understand.
a. Originally we did start with 2 baristas, however, because we are new to the area with a very different model, the business needs to ramp up. Meaning, once business demands justify the labor expense we originally forecasted, we will go back to our original plan of having more staff. This is managements discretion. Did this negatively impact your service?
a. You stated "Inoffensive but uninteresting house-blend beans", please elaborate. Does this relate to visual, palate or nose criteria? Or does it relate to the actual bean not verbally abusing and boring you at the same time?
b. You reference price. Is paying the $3.50 at Babes vs $4.25 at Starbucks better or worse?
c. We roast our own beans and take great pride in our product, so if you are directly comparing us to our Foldgers using competition, please give us a better contrast comparison. Like Smashburgers to McDonalds. I'd be happy with that.
d. Pertaining to our 'Zombie Chic' you stated "buries coffee under almond milk and syrup".
i. there's no almond milk in what you ordered that day, I verified. There is however, Almond Roca.
ii. did you like it? Or was this just another put down to our overall offering?
a. You didn't speak of this. Did you have a good time? Were you treated well by the Barista? These are usually a part of service metrics in a review of a F&B establishment. Did we meet your expectation of seeing beautiful baristas? It's our business model and something that should have, given the source, been poorly written about.
In ending, I want to state that given my 20+ years in Food & Beverage and having real reviews come in from those that have a polished, professional and constructive criticism, your review rubbed me personally the wrong way. I suggest implementing more helpful review criteria, so that the operator or manager may use this as a tool for improvement. Rather than posting some childish banter and degrading a small business that really is trying to deliver a quality service and product.
Hopefully your better now. There's plenty of fish in the sea.
maybe the food critic should do his homework on the core values and history on this restaurant. Charlie's opened in1988 to a rousing business to which getting a seat was always worth the wait. the openers of the property behind (Nelson's Appliances) refused and I mean refused to do any repairs on the existing building. The roof began leaking to the point where wet soggy tiles would fall on patrons tables. the cost $30,000 to put on a new roof. The parking lot needed to be redone at which time Charlie offered to go halves, Mr. Nelson once again refused. the cost $25,000. So they moved up on North Nevada which at the time wasn't a great location but affordable and always always busy and got a liquor license. Due to Charlie's naivety and trusting nature. tons of money and product was going out the back door.The other thing I remember him doing was always feeding homeless and down on their luck types out in the back for nothing. Also hiring men from Comcor who otherwise never have gotten back on their feet.
then 9/11 happened and it was downhill from there. then he tried to pick things up in Manitou which turned out to be a great deal except it was seasonal. Busy every second of every day from May to Labor Day. quiet all winter. Then the building and its owner wanted to sell, so it was taken over by Heart of Jerusalem, and back to Fillmore it went in the old Yakibob's because Bob ( the original owner) had health problems. It started off slowly and built a clientele. the food was fantastic and no one ever cut corners. Charlie ended up with a quintuple by-pass and had to sell the business. Amy a long time employee and dear friend and relative has done an impressive job keeping it up along with a fire caused by someone leaving the door open to the pit while cooking meat. You Matthew Schniper sound like a know it all asswipe who doesn't know good bbq if it bit you. If all you can think to come up with is wiping the edges of the plate ( ITS A BBQ RESTAURANT!) and calling french rolls hot dog buns then you have no busines as a restaurant critic. Go back to wherever you came from ( what ? CA dude?) and stop excepting free meals from Ma and Pa restaurants where you think you know it all. P.S. Charlie was born and raised in San Antonio, TEXAS.
maybe the need a Texan to show them how to cook and serve a real BB meal
sounds like they should force the place to close before someone gets seriously sick..
Great review. I completely agree. The crust on the fresh, right out of the oven pies we bought, were tough as a hockey puck. That needs to be fixed.
I am so sad and disappointed, one of our family favorite restaurants for more than 20 years at least, never bought a pizza, so sad to see the entrees and the appetizers gone.. Wont be spending my money there ever again..
In your preceding information Uintah is spelled wrong twice but spelled properly in the story. Just thought you'd like to know
Mathew is a liar! Please view the entire story on their website. He is a small town writer trying to make it big with twisting stories into lies! He should work for the national enquirer.
He pretends to be a food critic while destoying new restaurants with his twisted lies. He has no training to be a food critic but still poses as one.
He is be sued for pretending to be someone he is not.
Something must be seriously wrong with this concept and the outrageous franchise fees that this clown wants. I went to an information session in November 2013 in Las Vegas. A lot of people, including myself expressed interest. Meanwhile, none of the stores ever made it here. I tried the little sample that the CEO gave us and I was not that impressed. I am now reading Yelp reviews showing a lot of stores closed up. The CEO made his quick cash from the franchisees who chose to invest and he is sitting pretty.
Good cocktail menu, but poor,slow service, music was way too loud.
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