July 27, 2018 Slideshows » Food & Drink

Streetcar520 previews menu, announces opening 

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In advance of Streetcar520's grand opening on Saturday, August 4, we were invited by for a media preview night. Check out what we tried at the former McCabe's and try not to drool on your screen.
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Griffin Swartzell
Denver artist Michael Ortiz designed the murals in Streetcar 520.
Griffin Swartzell
The former McCabe's space has been renovated and is much more open than before.
Griffin Swartzell
Artist Michael Ortiz favors figurative work; he and owner Ari Howard collaborated on color selection.
Griffin Swartzell
While it's been resurfaced and recontextualized, the bar hasn't moved.
Griffin Swartzell
Chef Ketil Larsen, formerly of Phantom Canyon Brewing Company and the Club at Flying Horse, runs the kitchen and designed the menu.
Griffin Swartzell
Fluffy falafel balls come atop minty tzatziki, with a dab of harissa for heat and pomegranate syrup for tang.
Griffin Swartzell
The McCabe's legendary curry sauce will remain on the menu, served with house cut french fries.
Griffin Swartzell
Fans of fried cheese will enjoy these crispy basil-ricotta fritters, served with tomato relish & sauce for acidity.
Griffin Swartzell
These shrimp & crab stuffed tempura avocado bites go down like a fried sushi roll, rich and creamy.
Griffin Swartzell
Salad's no slouch — the vegan Bodhi bowl's full of quinoa, black beans and cashews to bulk out fresh veg, turmeric and tahini dressing.
Griffin Swartzell
This chicken bahn mi has a creamy/spicy kimchi slaw and rich chicken mousse that makes it a stand-out from our visit.
Griffin Swartzell
Southern fried chicken comes with thick, crunchy breading under creole sauce, with a side of sautéed spinach and the creamiest grits this side of the Mississippi.
Griffin Swartzell
The ahi poke bowl comes with sesame ginger soy-tossed tuna atop chilled rice noodles with plenty of veggies.
Griffin Swartzell
McCabe's green chile mac & cheese got an upgrade with fontina-cheddar-green chile sauce and, atop, chipotle barbecue duck confit.
Griffin Swartzell
Were we not told the rich, dark chocolate mousse, served here as individual portions, was avocado-based and vegan, we'd have never guessed.
Griffin Swartzell
A warm blueberry crostata bursts with rosemary notes in the filling, a wonder with vanilla ice cream.
Griffin Swartzell
Bar manager Dak Keeling's come up with some inspired creations, like the pictured spa day, cucumber-dill gin with cucumber juice and juniper simple syrup that's fruity and fresh as the dickens.
Griffin Swartzell
The São Paulo Jinx is a cachaça-based drink, defined by creamy orgeat (almond syrup) and fruity creme de cassis, our favorite that night.
Griffin Swartzell
The banana beachcomber blends parce rum with spiced banana syrup and lime juice for a beachy delight of a drink.
4/19
Griffin Swartzell
While it's been resurfaced and recontextualized, the bar hasn't moved.

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