mr. c 
Member since Feb 11, 2012

Favorite Places


    Bites 2013: Maine Lobster Bisque

    In today's economy especially, it's amazing to ponder that back in colonial days, lobsters were fed to prisoners. But chances are quite great (certain, really) that those naughty boys never had it this good. Walter's bisque starts with the finest pinchers, whose shells give up the ghost for a rich stock flavor incorporated beautifully into a velvety, creamy body that begs for your French dinner roll's dip. Trust us, you'll want the bowl. ($7.50/cup, $10/bowl)

    Best Of 2011: Neighborhood Restaurant: South

    Walter's Bistro has been around since May 1999. During that time, it's served up thousands of delectable meals, appetizers, drinks and desserts. Specializing in American cuisine with a European flair, the restaurant is frequented by regulars looking for consistent, high-quality dining, and foodies out for something a little different. Using sustainable, locally sourced ingredients, Walter's menu varies with the seasons, so it never gets stale. Make sure you try the lobster bisque — can you say, "to die for"? — Bret Wright


    Best Of 2013: Cutting Edge Restaurant

    Nosh has won this category since 2008, back when it was called "Innovative Menu." Which is kind of amusing, since the menu hasn't actually changed a whole lot since mid-2010, when then-chef Shane Lyons (who recently opened Distilled NY in Tribeca, to positive reviews) created many of what have become known as the "staples," in manager Tyler Schiedel's words. But that's how good they've been — to carry on at the forefront of the collective culinary consciousness, as if exciting introductions were still being made. Well, the good news, according to Schiedel, is that tinkering is about to begin again under consulting chef Andrew Sherrill from the Blue Star; expect new dishes in the next few months. Nosh's bar program, too, deserves a nod, highlighting quality craft beers and creative cocktails. "We couldn't do it without the entire staff," says Schiedel.— 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!

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