Not to be confused with Lofty's, south downtown's cool coffee café, Lofty Brewing Company (2935 N. Prospect St., #108, loftybrewingcompany.com) aims to be open by early June and to deliver beers to palms by early July. The caveat here: The 150-square-foot, single barrel nanobrewery, actually the former break-room of a neighboring landscape company, won't feature a taproom. Lofty's beers will only be found at area bars, restaurants and festivals until such time as sales and demand dictate expansion, says brewer and Department of Defense contractor/engineer-by-day Matthew Tussey.
"The idea was to start with low overhead — the low-risk approach," he adds, noting that it will "be like brewing in a closet."
Tussey has a trio of his flagship beers planned already: a basic American red ale; a citrusy, four-hop IPA; and a chili wheat that uses fire-roasted Hatch, N.M., chilies. He says more experimental brews will follow once contracts are in place on those.
PB & Java
As of today at P.B. & Jellies New York Deli (106 E. Kiowa St., pbandjellies.com), you'll find an expanded menu reflecting a new partnership with Xpresso Yourself Coffee Shop inside the Citadel Mall (750 Citadel Drive East, #1100, 315/778-3823).
In co-collaborator Art Romero's words: "David and Peg Parker will be the new operators of the restaurant, while I will continue to focus on the retail store [at 103 N. Tejon St.], online business, and focus on the growth/franchising of the brand."
What that looks like for customers, explains Peg, is the immediate addition of Xpresso Yourself's smoothies, coffee drinks and gluten-free cookies at P.B. & Jellies downtown. And reflexively, P.B. & Jellies sandwiches will join the mall menu by June 1, tentatively.
The Parkers opened Xpresso Yourself at a kiosk on Templeton Gap Road in June 2012, then upgraded to the mall in early December. Romero opened P.B. & Jellies in fall 2011.
Chef Eric Bowen of 2South Food + Wine Bar (2 S. 25th St., 2southwinebar.com) will release a new menu this weekend, replacing all but a few popular dishes from the old one. Expect new cheese and house charcuterie plates, to include a lavender-black pepper lamb bacon, plus a duck bacon that will also appear in a goat cheese-stuffed roulade with tomato-caramel sauce and a cold-smoked, dark chocolate garnish.
Bowen says the new menu, which also includes a peanut butter cup-marshmallow mousse, is designed for sharing. He emphasizes that everything down to the ketchup is house-made, and that he'll use the Old Colorado City farmers market for as much local food as possible. Generally, his goal is to present four seasonal menus annually.
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