EEL and CARLA 
Member since Apr 22, 2009


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    Best Of 2013: Bar Crowd

    Best Of 2013: College Bar

    Best Of 2013: Bang-for-Your-Buck Bar

    Best Of 2013: Neighborhood Bar: Central

    Most of us think of Tony's in terms of things we can put in our mouths: Pabst Blue Ribbon, cheese curds, pickled eggs, that cute ... never mind. Anyway, owner Eel Anderson points out that there is something deeper to this Packers bar: a sense of community. "We treat everyone equally down here," he says. Even back in 1999, when the bar first opened, everyone meant everyone: old folks, lawyers, skater types. So you can expect them to follow when Tony's relocates across the street around Thanksgiving. Anderson says the new place has 4,200 square feet compared to the current 2,300, and they'll be able to buy instead of rent. While Anderson says it's hard to say goodbye to the familiar digs, he notes that the new spot will have a smoking patio, pool tables, a stage for private parties and shows, more bathroom stalls for the ladies, and a bigger kitchen that will allow for a menu expansion. Among the new items: broasted chicken.— J. Adrian Stanley

    Bites 2013: Fried Cheese Curds

    Until Springside Cheese Shop opened in Pueblo last year, ushering real Wisconsin cheese curds into the region's retail marketplace, Tony's was the go-to spot when your gut told you it was time to lay a happy clogging on those uppity arteries. It remains the place to have them fried for you and served with either a ranch or bleu cheese dip, or even jelly. There's greasy crunch, tooth-tickling curd-squeak and the certain sense that though this food is not good for you, it's somehow good for you — especially with beer. ($7.30)

    Click here for Tony's Grilled Turkey Reuben Sandwich Recipe!

 

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