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Wednesday, June 19, 2013

        
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Best Of
Nosh

121 S. Tejon St.
Colorado Springs, CO
Downtown
635-6674
www.nosh121.com

Tags: Gourmet/eclectic, Bar/Club, Best Of

Restaurant Details

Best Of 2012: Cutting Edge Restaurant

Best Of 2012: Appetizers/Tapas

Best Of 2012: Happy Hour

Nosh won these same three awards last year, so consistency clearly isn't in question. It does happy hour right, with Bristol beer and vino specials, plus discounted signature martinis and cocktails and a couple bucks off many edibles (weekdays, 3 to 6 p.m.; until 8 p.m., Mondays). By early November, manager Tyler Schiedel says, you'll find a new HH deal, wherein select menu items will be a full 50 percent off. Favorite eats like the Korean wings haven't changed, but seasonal specials still come and go, alongside rare tap beers. A new "cheese program" focuses on Colorado-produced dairy goodies, and the eventual opening of the Ivywild center will deliver even more locally grown produce ... just some examples of how one stays "cutting-edge." — Matthew Schniper

Bites 2013: Spicy Bison Sandwich

If ever a better way to eat bison tongue has existed, we know it not. Nosh's chefs braise the meat stupid-tender with tomato paste and red wine over the course of 24-plus hours at 200 degrees. They then cook it with caramelized onions, jalapeños and Anaheims, receiving more kick from cayenne mayo and pepper jack cheese, melted onto Old School Bakery bread. Dunk that in a sweet jus constructed of the braising liquid refortified with extra carrots to draw out natural sugars. Tatonka! ($9.50 includes a side, lunch only)

Click here for Nosh's Two-Faced Apple Curry Soup Recipe!

Price: $$