Favorite

New burgers? Bingo!

"She's Mrs. Hopscotch, I'm Mr. Bingo."

Secret CIA identities? Some kind of Eyes Wide Shut action?

No, just Richard Warner explaining that he now spends most of his time at his new business, Bingo Burger (101 Central Plaza, Pueblo, bingoburger.com), while his wife, Mary Oreskovich, holds down the fort at Hopscotch Bakery (hopscotchbakery.net).

The concept behind Bingo is "gourmet burgers, cooked to order, with a sustainability flair," says Warner. The beef he uses is grass-fed and sourced from Cattlemen's Choice Ranch, a 9,000-acre lot near Cañon City. The outfit's also using corn-based cups, straws and plasticware.

Burgers run between $6.25 and $6.75. The signature Bingo Burger is inspired by Pueblo's annual Chile & Frijoles Festival; it's filled with fire-roasted Pueblo chiles, in, not on, the meat. Also look for a Colorado lamb burger and a portobello mushroom veggie patty, with extras like bleu or goat cheese, bacon and caramelized onions. Potatoes for the fries come direct from San Luis Valley farmers, and while beer and wine options are pending a license, Hopscotch-made ice cream shakes and malts are available.

Death to Yummy

Sarah Chae no longer runs a Yummy Barbecue restaurant. That's because she now runs Shin Sa Dong.

Chae closed Yummy Barbecue at 4703 N. Academy Blvd., due to a landlord issue of some sort, and moved her re-named outfit to a newly remodeled and larger space at 3845 E. Pikes Peak Ave. She says her menu is largely the same: everything from oxen knee soup to bibimbap (rice, veggies and meat served in a stone pot). Call 638-2695 for more.

Not my sister's kitchen

A kitchen of one's own — an understandable desire, and also the impetus for Susie McGregor-Lovato to go solo with Susie's Westside Café (1686 S. 21st St., 442-0090) as of early December. McGregor-Lovato formerly helped run longtime Springs diner My Sister's Kitchen at 2416 E. Boulder St., which remains in her family.

"I'm kinda doing the same thing here," she says, "... breakfast and lunch, homemade everything ... we use meat from Ranch Foods Direct."

The must-try items, she says, are the biscuits and gravy and green chili; go from 6 a.m. to 2 p.m. Tuesdays through Saturdays or 7 a.m. to 1 p.m., Sundays.

À la carte

Heads up: The Colorado Springs Fine Arts Center Wine Festival happens March 5 and 6. This year's theme is "The Wines of South Africa: Old World Meets New." Attend tastings, dinners, seminars and more. Visit csfineartscenter.org for more.

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