Treehouse Barbecue joins the brewery circuit, Buon Appetito hits high-end Italian 

Side Dish

Brewery 'Q

When Fieldhouse Brewing Company released its Imperial Chocolate Orange Stout for its Test Tap Wednesday last week, guest vendor Treehouse Barbeque (treehousebbq.com) paired it with a special smoked-duck egg roll plate with orange dipping sauce. And at tonight's Fieldhouse event, expect the nearly 2-month-old mobile outfit to serve sweet and savory crêpes to play on brewer Travis Fields' Nerd Alert Pale Ale, brewed with a pound of Nerds candy.

As is evident, brothers Brady and Taylor Boll (30 and 26, respectively) do much more than just 'Q, including comfort-food items like hot wings, beer bratwurst, a smoked gouda-and-onion-encapsulating Bronco burger and their Cheesy Potato Casserole. And when it comes to their brisket and pulled pork, they mainly pellet-smoke with hickory for 12 hours, sometimes reaching for mesquite and alder additions, or pecan wood to smoke chicken.

"Barbecue's always been a part of our family," say the brothers, noting two key pieces of equipment in their kitchen while growing up: a smoker and a deep fat fryer. Though Brady went to culinary school, he says his brother, a former carpenter (hence the biz name) is "better with his hands," and now works the hot line while Brady works the customer line. For now, look for Treehouse on Mondays at Red Leg Brewing, Tuesdays at Iron Bird Brewing and Wednesdays and Sundays at Fieldhouse.

Have a good veal

The former CiCi's Pizza location at 8135 Voyager Pkwy. became Buon Appetito Italian Ristorante (eatbuonappetito.com) two weeks ago, under the care of co-owners and co-chefs Daniel Dreyfuss and Michael Kerns.

Dreyfuss, 44, also owns Black Forest Pies and Grinders, having grown up in the Bronx and worked in restaurants along the East Coast before moving here in 1996. This is the 32-year-old Kerns' first professional kitchen posting, though he attended Atlantic City's Academy of Culinary Arts. Both chefs insist that freshness and from-scratch cooking will be their defining hallmarks, though they will source pastas from Denver's Pappardelle's Pasta and Longmont's Ambrosien Foods Gluten Free Pizza & Pasta, and their sugar finishes from Sweet Street Desserts.

"It's someone in the kitchen who cares," says Dreyfuss. "It's not just us ladling sauces out of a six-pan. It makes a world of difference."

Aside from the house marinara, all sauces are assembled in-pan upon order, and beyond the "typical rustic Italian fare" Buon Appetito features lesser-seen items like Cioppino (Italian seafood stew) and buffalo-meat or lobster ravioli. It also opened with a full liquor license.


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