Friday, September 8, 2017

Whirlyball announces grand re-opening after extensive water damage

Posted By on Fri, Sep 8, 2017 at 10:54 AM

  • Griffin Swartzell
Whirlyball has announced a date for its grand re-opening. Starting Saturday, Sept. 9, the business will be back in business. For hours and details on what they've planned, click here.

———————-ORIGINAL POST 2:49 P.M. THURSDAY, JULY 20, 2017———————-

Talk about bad luck. We stopped by recently opened Whirlyball for lunch on Wednesday, July 19, only to find the space closed and under heavy renovation. Confused, we reached out to Vice President of Strategic Planning Adam Elias to get the facts.

According to an e-mail from Elias, on Thursday, July 13, less than three weeks after the spot opened, a sprinkler head caused water damage to the inside of the building. Elias did not share any details regarding the extent of the damage or any estimates with regards to cost of repairs. While the Chicago-based restaurant and entertainment company does plan to reopen, Elias did not give an estimate as to when that would happen.

This certainly sucks for everyone involved, from those who had planned an event at Whirlyball to whoever's footing the bill for these repairs. But our hearts go out especially to the folks who needed their Whirlyball gigs to pay the rent.

"Unfortunately, we are not able to offer hours to our service staff due to the facility being closed for on-site maintenance and restoration," says Elias when we asked if the employees were being compensated during the repairs. "However, our management team is still fully on board and working on various projects in preparation for our re-launch."

We'll circle back with Whirlyball's reopening date when we learn more.
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Wednesday, July 26, 2017

Left Hand Brewing Co. and The Collective to host beer dinner

Posted By on Wed, Jul 26, 2017 at 3:38 PM

The Collective will host a beer dinner with Left Hand Brewing Company. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • The Collective will host a beer dinner with Left Hand Brewing Company.
East Colorado Springs restaurant The Collective has announced a five-course beer dinner for Wednesday, August 2, at 6 p.m. The beer will be provided by Longmont's Left Hand Brewing Company — you know, the one responsible for putting milk stouts on the map.

Chef Justin Edgar has designed the menu, stepping notably above the unpretentious American eats turned gratuitous that usually come out of the Collective kitchen. He's playing off a list of Left Hand beers that include both flagship brews like Black Jack Porter and seasonals like a chokecherry saison. Check out the flyer embedded at the bottom of the page for a full menu.

Tickets run $55 per person. Seating is limited, so get your tickets from The Collective early if you're interested. 

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Friday, July 21, 2017

Coquette's Bistro and Bakery announces reopening

Posted By on Fri, Jul 21, 2017 at 10:58 AM

Gluten-free restaurant and bakery Coquette's is back in business. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • Gluten-free restaurant and bakery Coquette's is back in business.
After months of repairs and renovations, Coquette’s Bistro and Bakery has reopened in its new 616 Tejon St. location. On Saturday, July 15, co-owner Michelle Marx announced via Facebook that the gluten-free eatery would be holding limited-seating, limited-hours soft openings on Thursday, July 20 and Friday, July 21, before a full opening on Saturday, July 22. Fans of the beloved local spot snapped up reservations, booking the restaurant rapidly.

Check back for a full rundown on what's new, but for now, take a look at a few photos of the new Coquette's space.
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Wednesday, July 12, 2017

Goat Patch Brewing in Lincoln Center nears opening

Posted By on Wed, Jul 12, 2017 at 5:06 PM

When we last checked in with Goat Patch Brewing, around this time last year, they'd just taken over occupancy of suites 117 and 123 in the Lincoln Center, nearby outfits like Building Three Coffee Roasters and Cafe Red Point.

We met the ownership team of Justin and Jen Grant and Cate and Darren Baze, and saw some early renderings of what they had planned for the space.

Now that elementary school gymnasium has been converted to a large brewery, and the former classrooms are neatly renovated into a stylish taproom.

Baze, a former Bristol Brewing, Trinity and Colorado Mountain Brewery brewer (and, disclosure: an old friend of mine), gave us a quick sneak peek of the spot, and early sip of a very drinkable, easy, 4 percent ABV blonde ale that will be among the opening (and regular) beers on tap.

Some private, soft openings will be underway imminently, to be followed by a public opening at month's end. Details to come on that — keep an eye on their Facebook page.

Meanwhile, here's a few teaser images.
Brewer/co-owner Darren Baze, displaying his blonde ale. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Brewer/co-owner Darren Baze, displaying his blonde ale.
Tasting paddles with a strong brand. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Tasting paddles with a strong brand.
Growlers and Crowlers at the ready. - MATTHEW SCHNIPER
  • Matthew Schniper
  • Growlers and Crowlers at the ready.

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Pig Latin food truck to temporarily close

Posted By on Wed, Jul 12, 2017 at 8:46 AM

Pig Latin Food Truck will close temporarily starting August 1. - FILE PHOTO
  • File photo
  • Pig Latin Food Truck will close temporarily starting August 1.
On Monday, July 10, the owners of Pig Latin Food Truck announced via Facebook that they will be temporarily closing for business on August 1. There is no planned re-opening date. The truck is immobile, according to a previous post. We reached out for more information via Facebook for details.

It turns out there's quite a lot going on that has led to the closure, both professional and personal. Co-owner Andres Velez says that the truck's brakes are down, making it unsafe to drive.

"Since it's an older truck, it uses an outdated brake system that isn't the easiest/fastest to repair," he says.

They're also in search of a new commissary — the one they're working with, a local restaurant that wishes to remain anonymous, has gotten too busy and can no longer host Velez. Further, there's an issue between Velez and spouse/Pig Latin owner-operator Tricia Velez's homeowner's association and their dogs, so they're house hunting on top of the rest.

"Until we get our vehicle fixed, house sold, replacement home purchased, and new commissary, we won't reopen," says Velez. In the meantime, they've announced new, extended hours at their 112 E. Boulder St. location so their customers can get their fill of porcine bliss before the closing date.

"We didn't want to shut down out of the blue and not give our customers a chance to get their meals before we close down," he says. Check out the full schedule embedded below.

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Tuesday, July 11, 2017

How to pour the perfect pint of Guinness

Posted By on Tue, Jul 11, 2017 at 12:21 PM

Pints of Guinness, waiting to be finished. The one on the right is just about ready. - ANTON_IVANOV / SHUTTERSTOCK.COM
  • Anton_Ivanov /
  • Pints of Guinness, waiting to be finished. The one on the right is just about ready.
Some American brewers like to think their beers have a mythology. It's a quaint notion, like the idea that 100 years is a long time, and one that doesn't travel particularly well.

Guinness Draught has a mythology. The black stuff, as this stout is occasionally called, is 258 years old. The St. James' Gate Brewery in Dublin, Ireland, which produces Guinness, was leased in 1759 for a 9,000 year term, at a reported £45 per year price. The brewery had its own cooperage (barrel-making) and several company-owned ships for transporting the beer overseas. American beer aficionados have likely heard two things: 1) it doesn't travel well, and 2) sophisticated drinkers (read: actual Irish and Scottish people) will reject an improperly poured pint.

I recently had the unexpected good fortune to visit Dublin, including a mandatory stop at the Guinness Storehouse itself. The Storehouse is the on-site museum for St. James' Gate, located in a former fermenting facility on the brewery grounds, which now sprawls over more than 50 acres near Dublin's city center. Sadly, I can't authoritatively confirm or deny either of the noted myths. I didn't bring a bottle from the States to compare, and I've only heard secondhand accounts of the latter. But I did learn how to pour a proper pint at the Storehouse, information I'm happy to share with the hope that it will be used responsibly.

The proper pint of Guinness takes about 2 minutes — all official promo materials say 119.5 seconds, if you're really into stopwatches — and requires a clean, dry imperial tulip-shaped pint glass, preferably with a Guinness logo. Put the upper lip of the pint glass against the tap and angle it at around 45 degrees. Aim for the harp logo, if that helps. Pull the tap handle toward you and slowly angle the glass downward, filling around 3/4 of the way up. Again, the logo's a good cheat guide. Set it aside and wait until the beer's mostly clear and there's a clear divide between beer and head. Finish the pint by pushing the tap handle away and filling until the head just domes over the top of the glass.

There's a few things to unpack here. The imperial pint holds a full 20 ounces, and there's a gentle curve to a tulip pint that helps with head and aroma. The logo's positioned as a cheat guide to make it easier to pour a proper pint. That gentle, angled pour helps control the amount of head and preserve the delicate fruity esters in the beer. Guinness' tap handles, unlike most, can be pushed both ways, allowing the beer to be dispensed with and without the nitrogen gas that gives it that creamy head.

Like anything craft, pouring a proper pint is all in controlling the details. If something's worth doing, it's worth doing right, and so often, it's the little things that divide good, great and unforgettable.
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