2405 E. Pikes Peak Ave., 475-1623
A commanding eagle statue greets us over the hostess stand at this '60s-era Village Inn-turned-mom-and-pop (operated by the current owners since '98) and the 'Merica message continues through a wide collection of Western/Native American art. That wholesome homeland vibe's only contrasted by standoffish "no split plates" and "no substitutes" messaging on the menu.
We like that carafes are left for self-service, and the coffee ($1.95) rates better than most diners, thin but not burnt. Overall, Maggie's shows standard: no frills, but home-style sincere and satisfying with quick service. One casualty of that: Hash remains largely undercooked on the biscuit and gravy breakfast ($7.25), featuring a biscuit in mildly peppery gravy paired with eggs and sausage or bacon. The Enchilada de Miguel ($8.25) places tame green chile over corn tortillas rolled with a bounty of egg, chorizo, refried beans, ample cheese goo and some fine strips of steak. — MS
The Sweet Elephant at Vino Colorado Winery
2502 W. Colorado Ave., 635-1555, sweetelephant.co
Behind the eatery at the front of this OCC café, there's a charming little counter and seating area for wine sampling. Colorado-made wines are available by the taste — complimentary — the glass or the corked bottle. It's a shame we're only dropping by for lunch. A little wine would be preferable to our cappuccino ($4.25/12-ounce) made from burnt-tasting Spanish Peaks beans.
Our eats arrive deli-standard. The pasta salad ($10.95 with meat) comes deconstructed, with four rolled slices of pastrami tasting mostly of smoke. The basil vinaigrette's decent, though. We're fond enough of the sizable tamale ($8.95), made off-site by a contractor and served under passable pork green chile. But the house-made potato sausage soup ($4.95/bowl) stands as the strongest option, smooth and a little creamy with soft chunks of potato. It's served with a croissant, slightly stale but buttery nonetheless. — GS
The Golden Bee
The Broadmoor, 1 Lake Ave., 577-5776, broadmoor.com
We stop by this English-style pub just before a press preview of the Broadmoor-exclusive new brew from Red Leg Brewing Company, Prospector's Pick kölsch. My timing's a little off, as my smoked chicken melt ($13) arrives just in time for my bill to get bundled into my hosts' complimentary spread of apps and kölsch pints. Still, it's a thoroughly pleasant sandwich, with tender chicken bearing a light smokiness under cheddar, creamy dijonnaise and fresh lettuce and tomatoes. Bonus points for the pretzel roll — it's hard to find one with all the chewy structure of an actual soft pretzel. Thick pub chips go well with pickle relish, too.
As for Prospector's Pick, we're happy with every golden, gin-clear pour. It bears some fruity notes, per the style. Perhaps because it's fermented as an ale, rather than a lager, it's on the malty side, but still tasty. Try it anywhere on the Broadmoor property (or in Red Leg's taproom, but that's it). — GS