Crêpe expectations

I'm not sure if the psychic who formerly occupied 915 Manitou Ave. in Manitou Springs predicted this, but the Coquette Creperie (685-2420) is tentatively set to open in the space around mid-July. As one might assume, the eatery will specialize in gourmet crêpes.

Co-owner Michelle Marx, whose daughter and son-in-law serve as business partners, says savory dine-in or carry-out options will include Cuban-, Greek- and French-style crêpes, alongside sweet creations such as berry and soft-serve crêpes. Coquette — French for "flirt" — will tempt with paninis, pastries, quiches and salads, with a focus on gluten-free fare.

"You won't even know the difference," assures Marx.

For culinary cred: Marx notes that her daughter brings restaurant management experience from an L.A. fine dining spot, and that her own father launched a well-regarded upper east side Manhattan burger joint called JG Melon (of which she remains partial owner).

All abuzz

The Buzz Button has Pueblo tingling. And no, it's not a newfangled sex toy — it's actually a flower.

Restaurant Fifteen Twentyone (123 N. Main St., Pueblo, 719/542-9999) recently added a panna cotta dish featuring this curious little flower to its dessert menu. The Buzz Button resembles a dandelion bud, but once eaten it numbs the mouth for up to seven minutes, adding a heightened level of tartness to the dish's creamy sweetness. The flower originated in Africa, where it was originally used as oral pain medication. Due to an overwhelmingly positive reception, Fifteen Twentyone staff say the dish will remain as a permanent fixture on the menu.

Take note

Mona Lisa Fondue Restaurant (733 Manitou Ave., Manitou Springs, monalisafondue.com) recently began serving lunch from 11 to 3 daily. The menu includes the multi-course fondue meals for which the restaurant's known, as well as lighter fare such as quiche and soup.

Josh and John's Naturally Homemade Ice Cream (two locations, joshandjohns.com) recently introduced a new flavor: Panamanian Golden Fudge. Comprised of chocolate chunks added to the already popular golden cake batter flavor, the ice cream is intended to resemble the markings seen on the Panamanian frog. Fifty percent of sales of the new item will benefit the Cheyenne Mountain Zoo's Amphibian Rescue and Conservation Project.

— Compiled by Virginia Leise and Matthew Schniper

Send the word on flirts and buzzes to scene@csindy.com.


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