Restaurant Details

Best Of 2013: Gluten-Free-Friendly

Originally opened about four years ago by Michelle Marx and her daughter Turu Marx-Eurich as a gluten-free creperie, Coquette's saw its menu expand when Turu's husband and chef Danny Eurich joined the team. But it's still all gluten-free; coming up with their unique proprietary blend of flour "took about six months of experimenting," says Marx-Eurich. "With the altitude, we had lots of challenges. It even gets tricky when the weather changes." But they've obviously got it right, because they're expanding their retail and wholesale lines (in Whole Foods Markets) and planning to open a second location next year for a restaurant and retail space in downtown Colorado Springs. — Kendall Kullman

Bites 2013: Burger

If a bun that comes off like a biscuit butters your bread, Coquette's has a burger for you. The texture's due to its gluten-free nature, but it does nothing to hurt the smokiness running through the Ranch Foods Direct beef. Meanwhile, a creamy garlic-basil aioli does its thing, while slices of Brie melt down the sides. ($10)

Price: $$

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