Nourish Organic Juice will see its first major competitor downtown when Ola Juice Bar (olajuicebar.com) gets going, tentatively on June 28, in the former Downtown Dogs 'N Smoothies spot at 27 E. Kiowa St.
To be fair, co-owner Nissa Wecks says she and her husband, Michael Buth, have been eyeing downtown since last year, when they thought Nourish was going to join the Ivywild School, as originally announced. A Manitou Springs High School English teacher until this May, Wecks simply couldn't act on Ola until school let out.
While we all wait to find out whether capitalistic principles hold true regarding competition being as healthy as, say, fresh juice, Ola plans to unleash a small menu that's 100 percent vegan and 90 percent organic, raw and gluten-free, using Denver-based businesses Grower's Organic and Mile High Organics for locally grown ingredients wherever possible.
Though the basic juices will of course be similar to those at Nourish, Ola will place a different emphasis on "fuel for athletic performance and recovery," meaning juices and smoothies that focus on such elements as anti-inflammatory properties, ingredients like maca aimed at rebuilding muscle, and high-sugar/high-protein mixes for serious athletes. It's about "low impact and stress on the body and planet," says Wecks.
In addition to the drinkables, Ola will offer "fast" counter service on build-your-own salads, rice bowls and wraps (incorporating veggies, nuts, garnishes) and offer 15 seats for dine-in.
The Cheyenne Mountain Zoo (4250 Cheyenne Mountain Zoo Road, cmzoo.org) describes its newly opened feed spot, The Overlook, as an "al fresco patio café geared toward upscale bistro food and drink."
As the name implies, the place boasts quite a view, according to chef Nathan Dirnberger, and more gourmet plates such as a pub board of homemade cheeses and charcuterie, candied smoked salmon, beer-brined smoked chicken wings and fancy flatbread pizzas ... you know, "craft stuff." And that's to include craft beer and wine, available for the first time near all the fur and teeth.
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• Following a recent collaboration with the Ivywild School's Meat Locker maestros, chef Kevin Campbell of Full Circle Cuisine (fullcirclecuisine.com) is fulfilling a promise to increase pop-up meals at Motif Jazz Bistro (2432 W. Cucharras St.) this summer. The next two are on June 19 (benefitting Venetucci Farm's barn-raising effort; $37) and June 26 (a pay-what-you-can "social experiment" for Seeds Community Cafe).
• View our IndyBlog for an update on former Nosh chef Shane Lyons, whose new restaurant, Distilled NY, just opened with serious buzz last week in New York City.
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