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There’s the kind of weird that a “keep whoever weird” town sells to tourists, and then there’s genuine weird that’s harder to market and so much more interesting. The vibe at Lulu’s falls in the latter category. Elements of the Tiki decor from the upstairs area’s Castaways days remain, addin…

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The decade-old Monument spot still stands, but may eventually fold into this 3-year-old location where all the cooking for both takes place, the staff tells me. I ask what style barbecue they are, and am told somewhat mock-sarcastically “Colorado Springs style.” (Wow, didn’t know we had one!…

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Many things have been said about the culinary traditions of the island of Great Britain — some good, some bad. Given the heavy influence of World War II rationing and the relatively overcast climate, British food is less about the freshest ingredients than getting every scrap of flavor out o…

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**** Original Post: Oct. 8, 2020: This post has been updated and edited to remove prior-listed vendor names for City Works Eatery's food concepts, as well as remove mention of another restaurant entity the Indy was originally told would be a part of the food hall, that we were later told wil…

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I’ve been obsessed with them since we made some at home during the pandemic, and I’ve continued a chat with Chef Noah Siebenaller about his experimentation at B&B. Though a few rotating options are available in addition to the excellent bourbon-brown sugar and rum-raisin ice creams, no f…

Building Three’s selection of house-made syrups has expanded to meet the flavor expectations of the season. When we spot sweet potato syrup, we’re unsure what to expect, but our barista says it’s subtle and advises we opt for a cappuccino, not a latte, if we want to taste it. And boy, a swee…

Since our last reporting on the newly opened COATI food hall (coatiuprise.com), a couple new vendors have popped up: Equilibrium Sandwiches comes via former Tapateria chef Chris Lerdall, whose opening menu features items like a Bahn Mi, French onion dip and a pork loin with blueberry compote…

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Just because we aren’t swinging by Streetcar 520 to soak up the sun with Sunday brunch doesn’t mean we aren’t enjoying their brunch offerings and having a lovely Sunday meal. 

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Among those who grow grapes for wine, the wisdom is that poor soil stresses roots and grows more flavorful grapes that, in turn, make the best wine. Liz and Alec Blakeley opened uva wine bar in late summer 2020, during a pandemic and social upheaval that must make them feel like they’re grow…

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This shiny metal trailer opened in late August, owned and operated by local noted hockey goalie Darby Hapgood. When we stop in, Hapgood’s menu of house-made sauces features store-bought meatballs and pasta, as well as signature garlic rolls made from sweet King’s Hawaiian rolls.

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Geovana Mercado cites the divine for her truck’s flavor inspirations as much as Latin cuisine — see the huge rendering of South America on the side. She has run this colorful truck since June 2018. It stands out big-time when we stop by the 719 Food Truck Fest off of Woodmen Road at Powers B…

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Relocated last year from 432 N. Circle Drive, Las Americas resides in the space that formerly housed Magic Wok and Las Cazuelas Mexican. When we last checked out the old location in mid-2017, we enjoyed Salvadoran pupusas and a slice of tres leches cake.

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For years, Kimball’s theater enjoyed the exclusive privilege locally of serving booze during movies, sending cinephiles to their seats not only loaded with popcorn and candy, but also area craft beers and fine wines. It remains the go-to option for those who want to support an indie operatio…

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Fossil has been busy since the Indy last stopped in. They’ve renovated the interior for a breezier feel, and due to COVID, they’ve made heavy use of their outdoor patio area for seating and live music, such as a recent concert by Leo & the Lark.

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CGD has spent the last four of its 13 years in biz based in the Springs, where you can usually sample nine house spirits (not during pandemic). Still, you can buy bottles from their showroom, six varieties of which are only distributed out of state otherwise. That leaves a rye, bourbon and v…

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A few things stand out about Private Label Distillery, the Denver-born spirits company that reopened as a tasting room in Cimarron Hills (just north of Peterson Air Force Base) in early June. The name’s as plain as low-sodium saltines, and there are plenty of near-identical warehouses in the…

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A little earlier this evening, Thursday, Sept. 17, King's Chef Diner put up its first Facebook post since March 29, when it had announced "In light of the current global pandemic brought on by COVID-19 and in compliance with the Government Mandate and it’s impact at a local level, thoughtful…

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It’s saying something when after just two months in business, a restaurant’s already promoting “new and improved” menu items on Facebook. On one hand, recipes should have been perfected pre-opening, especially during the pandemic downtime. On the other, it can be respectable when a place sho…

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In our most recent update on Coquette's Bistro back in July, we'd noted their plan to cease operations at 616 S. Tejon St. and open Coquette's GF Bakery & Market in the former Cupcake Girls location. 

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Drew LiVigni should be familiar to area diners from his past 10 years working at Shuga’s. But that only represents a quarter of his total time in the industry. And now, at 58, following a Covid-related layoff, he’s breaking out on his own with Il Vegano, billed as “vegan desserts with the fo…

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This stylish Southeast spot with cool murals and poppin’ colors everywhere opened a couple months ago and stands out for its super-non-gringo savory snack and dessert menu; there’s so many items I don’t recognize and would love to return to try. But for this first foray, we nab two paletas (…

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It’s been a few years since we reviewed Gold Camp, but we’ve stopped in for a few cheeky pints since, sometimes while checking out a new food truck. Maybe it’s confirmation bias, but it seems like a lot of newer, smaller food trucks stop here while building a fanbase.

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Just about anything can be made into ice cream, and according to McCormick & Company, that includes the French’s yellow mustard they make. It’s making a stir at Colonel Mustard’s Sandwich Emporium, the new sandwich shop owned by Karrie Williams and Mark Jakusovszky. Working with Barry Le…