June 24, 2016 Slideshows » Special Issues, Calendar

A sneak peek at Till 

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Matthew Schniper
Till's enormous space will seat upwards of 300.
Matthew Schniper
Employees enjoy a family-style staff meal together, one touch that shows the ownership's commitment to the people power, according to co-owner Eric Allen.
Matthew Schniper
A central wood oven divides the mercantile and bakery from the pantry and hot line, serving Colorado sourdough pizzas.
Matthew Schniper
Patio dining outside of the bar area.
Matthew Schniper
Table settings reinforce the farmhouse fresh vibe, Napa-inspired.
Matthew Schniper
Ceviche with Colorado striped bass.
Matthew Schniper
Hobbs Family Farm beets with shallot yogurt in the style of Persian mast-o musir.
Matthew Schniper
Guanajuato-born executive chef Gerry Castro (left) and VP and culinary director Sheamus Feeley.
Matthew Schniper
The view from the market down toward the bar is truly expansive. It's not hard to realize the overall 18,000 square-foot footprint of Till.
Matthew Schniper
The Corner Post grass-fed beef burger on house brioche bun.
Matthew Schniper
The north side of the building hosts a mercantile as well as sushi counter, barista bar and bakery.
Matthew Schniper
The house chopped salad with local veggies from the likes of the Arkansas Valley Organic Growers.
Matthew Schniper
Beautiful pastries coming from the bakery arm.
Matthew Schniper
Braised heritage pork (varying cuts to promote whole-animal usage) with hominy, guajillo chili and posole garnish.
Matthew Schniper
Corner Post Meats lamb meatballs with mole amarillo (not the chocolate type of mole) and summer squash. These are epic.
Matthew Schniper
A private dining room beyond the patio area will host business meetings, banquets and the like.
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Matthew Schniper
Till's enormous space will seat upwards of 300.

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