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Nosh goes pan-Asian, OCC restaurateur passes the torch 

Side Dish

Pan-Asian promise

As of late November, Nosh (121 S. Tejon St., nosh121.com) is under new management. General Manager Greg Grossberg ran restaurateur Joseph Coleman's accounting office for several years before being brought up to run Nosh. Grossberg says the restaurant needed someone who understood the service and numbers sides alike — his own background is largely in banking, though he bussed tables before college.

"We've been changing the theory behind our training from service, which is what you do for somebody, to hospitality, which is how you make them feel," he says. He's also been hiring new employees to keep wait times low when the crowds come.

He's accompanied by new chef de cuisine Jeremy Engle, formerly of the Blue Star. Engle has written menus for Walter's Bistro and Jake and Telly's. He's also had sushi training at Fujiyama and other spots. That's a good sign; Grossberg says that Nosh's menu will shift to focus more on pan-Asian menu items.

"In the past, Nosh was known for comfort food with a twist..." he says, "But that menu was around for six years or so, but it didn't change, and it felt sort of tired."

They've added items like a bulgogi beef bowl and salmon with red curry pineapple chutney. They'll continue to test new items as specials, rolling out two to three new items a week.

"We're doing it in a very deliberate way instead of just pulling the trigger," says Grossberg. Of note, he plans to make the menu highly seasonal, changing based on what's fresh from local providers like Tortuga Farms and Corner Post Meats.

#WindsOf

Winds of change

TAPAteria (2607 W. Colorado Ave., tapateria.com) and Pizzeria Rustica (2527 W. Colorado Ave., pizzeriarustica.com) owner David Brackett has retired — executive chef Jay Gust is now full owner of TAPAteria and 85 percent owner of Pizzeria Rustica. Brackett and wife Laura will retain a minority ownership in Pizzeria Rustica but will largely be uninvolved with day-to-day operations.

"It's an exciting change," says Gust. "The staff are exited. Dave and Laura are excited — they finally get to retire..."

This power shift has been in the works since Brackett hired Gust.

"I saw Jay's talent and passion for the industry when I brought him on five years ago, and it's now time to clear the way for Jay to continue the legacy of fresh and local food in Old Colorado City," Brackett said in a press release.

Gust says that, from a customer's perspective, not much will change. He will be "ensuring that these two operations... stay on the path they have been [on]."

That said, Gust does have a few plans. In the short term, he'll be working on additional weatherproofing for the Pizzeria Rustica patio and building a new, rustic European-style patio for TAPAteria. Further down the line, Gust plans to expand the business model and open additional eateries.

  • Side Dish

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