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February 06, 2013 News » Long Story Short

Behind the Bites dining guide 

Long story short

Today, we break format and present, not a near-comprehensive compilation of the city's restaurants, nor a listing of recipes created by those therein, but recommendations of the final product: must-have meals (or sides, or desserts, etc.) pulled from the Pikes Peak region's culinary scene.

For is not the memory of a singular dish stirring? Does one not sometimes recall the thundering staccato of spice found in one bowl of steaming something and think, in the parlance of the dearly departed 30 Rock, "I want to go to there"? Can we not be, with but a read, hungry as f-ck?

Thus we present this year's edition of Bites, a booklet tucked into the print issue (and into a corner of our website) like so much filling inside a homemade ravioli. Therein, we offer singularly captivating dishes from area restaurants; musings on meals from local masters; and a listing of everything the dear reader voted to eat in last year's Best Of Colorado Springs competition. It's a compendium created to stir your baser impulses to action — to compel you to go to that green-chile-smothered place in your brain, dance around a bit, then fly to the food.

It is, after all, how the restaurateur would have it. As the great Fernand Point wrote, "If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."


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