Waterside Cajun/Creole
Perriteaux's will revive Springs Orleans' spirit at Prospect Lake; Landmarks Coffee moving from mobile enterprise to downtown cafe; Oyster Month at Jax + more food & drink news
The long-vacant restaurant space at the southeast end of Memorial Park’s Prospect Lake (at 604 S. Union Blvd., last operated as Zorbadillos Heavenly Greek) will soon be operational again. And not in the hands of the inexperienced.
Seasoned restaurateur/hotelier Perry Sanders — former owner of The Antlers and The Mining Exchange, who still owns The Famous Steakhouse and is a prominent attorney — purchased the space many months ago and has a team staging to launch it. Members of that crew include industry people who overlapped at Sanders’ former restaurant inside The Mining Exchange: Springs Orleans. As it turns out, Perriteaux’s, as this new Cajun venture’s called, will recreate much of that eatery, but “pared down to do a super cool version of the food,” Sanders tells Side Dish.
“A lot of people told me they miss Springs Orleans,” he says, noting the restaurant “was successful until the day we sold.” Sanders brings credibility to the cuisine as an Acadiana native, from Lafayette, Louisiana. “What I know is Cajun food,” he says. “And Chef Jason Miller is one of the greatest I’ve known who cooks it. We had a blast doing Springs Orleans together, and it’s cool to reconnect with him.”
Sanders and Miller put in a decade-plus together at Springs Orleans, and it’s also where Sanders’ son John Michael got his start in the industry as a teenager, bussing tables. He’s now the GM at The Famous and will be a co-owner of Perriteaux’s.
Miller, an instructor at The French Kitchen and half of the local food blog team at Season Two Taste, worked in Louisiana for 17 years. Three of those were in Lafayette and the rest were in New Orleans, which were “the most formative years for me as a chef,” he says. “I’ve spent most of my career in this cuisine. The biggest feather in my cap was when I was the executive sous chef at The Grill Room at Windsor Court, which at the time was the highest rated restaurant in the Southeast. René Bajeux, a French master chef, was a father figure for me. He knew more about food in his pinkie finger than I’ll ever know by the time I die.” (If you want to learn more, Miller says he teaches a Cajun/Creole class several times a year at TFK, which includes a history lesson on where the two cuisines converge and how they differ.)
I meet up with Miller and FOH personality Moe Serato at Perriteaux’s earlier this week to take a first look and chat about the menu. For his part, Serato has worked at every Perry Sanders venture locally for a stint, dating back to Johnny Martin’s Car Central. He calls Miller and members of the Springs Orleans crew “a tight-knit family back in the day.”
Miller starts by explaining what the “pared down” menu that Sanders referenced actually looks like. “It’s simpler and more focused and based on a more casual approach and authentic Cajun/Creole versus a fine-dining type of thing. This is going to be quicker service, too.” They’ll also push for online ordering and delivery business “because people want it.”
Dishes like his chicken and andouille gumbo and étouffée will be virtually the same as before. Appetizers will include Disco Fries and Swamp Fries, the former being smothered in vegetarian gravy and the latter topped with gumbo or étouffée. Pastas are off the menu, but there’ll be a fried seafood platter, blackened chicken, shrimp & grits, and seafood boil options. (At a later date in an adjacent building on the lot, they’re considering a “boil shack” to create more of an experience of it.) Sides will span from Voodoo rice, Creole potato salad, red beans and a variety of Zapp’s chips flavors. And there’s Chef Miller’s beignets with powdered sugar for dessert, a Springs Orleans mainstay, paired with café au lait, of course.
But what Miller’s most excited about for Perriteaux’s — which I’ve intentionally saved for last, for dramatic effect (can you feel it?!) — is a new selection of po-boy sandwiches that include shrimp, crawfish, oyster, catfish and daily specials. Getting those fillings right remains important, but what Miller really wants to highlight is how they’ll be the first spot in the state to serve their po-boys on Leidenheimer French bread from New Orleans. It dates back to 1896, he says, and he always wished he could have served it at Springs Orleans.
“Why didn’t you?” I asked, imagining that little stands in the way of Perry Sanders’ war chest.
“After too many favors asked to my food reps it was one too much,” he says. But now, he’s gotten Ben E. Keith to agree to bring it out to him, as they prior only distributed it in other markets in or closer to the Southeast, he says.
I ask him to describe it, and why it’s so key to authenticity. “It’s pretty much the original bread,” he begins, telling me the story of how Leidenheimer adjusted their original German-style breads and how a streetcar strike in the late 1920s led to the term “po-boy.” He disappears into the kitchen and reappears with a frozen loaf, handing it to me to feel how light it is despite its girth and length. “It’s crispy and cracker-y on the outside but has a pillowy soft middle,” he says. “Structurally it stands up to what’s put in it, but gets out of the way so as not to overwhelm the fillings. It’s something to bite through, but not enough to make everything fall apart, like how oysters will fall out of breads with too much structure when you take a bite.”
Guests will be able to order them in full or half portions, undressed, or topped with lettuce, tomato, Cajun pickle slices and remoulade. “Po-boys will be much more of a thing here than at Springs Orleans,” he says, emphasizing that it will fit the counter service style here well, like at NOLA sandwich shops.
The space is quite casual in terms of decor, with dark blue walls accented by colorful stained glass window portals leftover from Zorbadillos. They’re cool; they fit. Digital menus will hang behind the front order counter and TVs will get hung for sports viewing and more.
Perriteaux’s has a full liquor license, so expect the famous New Orleans cocktails like Hurricanes, Sazeracs and Vieux Carrés. There won’t be beer drafts, but bottles and cans will include Louisiana favorite Abita Brewing. Those will be nice to sip on hot days, overlooking the Prospect Lake embankment, with Pikes Peak on the horizon and the top of Garden of the Gods too if you look closely. (Methinks paddleboarders will want to portage over for a post-float meal.)
“We want to integrate with the lake and synergistically help each other,” says Miller.
”It’s a beautiful park that deserves a better reputation than it’s gotten. We want people all over town coming for authentic Cajun and Creole food.”
“I think this is an amazing area for redevelopment,” says Sanders. “The Printer’s Parkway development nearby is super cool. This area needs more places for people to grab a bite.”
As for when you’ll be able to grab yours, Miller says “sometime in April, tentatively.”
Grillades and Grits with Margarita at PineCreek
This month’s Ranch Foods Direct collaboration recipe features longtime Springs gem Margarita at PineCreek. Chef and co-owner Eric Veidt shares his recipe for grillades and grits. “It’s one of our favorites that we serve at our annual Mardi Gras brunch,” he says. “I always tell the staff to tell our folks that “it’s the best thing you’ve never had.” (Coincidentally, it times well with the above story about Perriteaux’s this week, as a Creole dish.) The recipe calls for Callicrate beef top round, which braises beautifully into a melt-in-your-mouth dish. Remember to say you’re a Side Dish subscriber when shopping in Ranch Foods Direct’s markets and get 5% off your whole basket.
Must-have mobile coffee
Guest review by Andi Johnson
I moved to Colorado Springs from Albuquerque last September and was quickly impressed by the local coffee scene. Not just the quantity of shops, but the exceptional quality of their drinks and bites. It seems like every coffee place has its own unique personality that reflects the character of the people in each locale.
While I’ve only had positive experiences at cafes, I was surprised to find the best coffee I’ve had since moving here is from a mobile coffee trailer: Landmarks Coffee. Its owner, Brandon Watts, parks outside of my workplace every other Tuesday.
The first time I tried Landmarks I ordered my go-to drink, a cortado. Brandon made sure to clarify that I wanted a traditional cortado and not a “Starbucks version.” He also offered to customize my drink with different flavor options. Since I don’t have a huge sweet tooth, I opted for cinnamon. The drink sipped smooth, with no bitterness and the espresso still dominating the flavor. I was so impressed that I went inside and immediately looked the business up on my computer. He’d moved right to the number one coffee spot on my list, just like that.
I found out he also parks nearby my work every Wednesday, so I went out of my way to visit him there too. In subsequent visits I’ve enjoyed several specialty lattes from the February menu. Though they’ll have rotated out by the time you read this, they give a snapshot of Landmarks’ prowess.
Cupid’s Cup tasted like a hot chocolate and Biscoff cookie had a baby. Made with the iconic cookie, it was rich, thick, cookie-forward and simply phenomenal. Falling for Foam had a strawberry cold foam atop a dark chocolate-infused brew. It tasted exactly like chocolate-covered strawberries, which is what Valentine’s Day tastes like to me. Lastly, the rose- and honey-laced Love Potion, ordered with an extra espresso shot, sipped really smooth, with the floral notes subtle in the aftertaste, elevating the drink’s aroma. None of the drinks were too sweet, sparing me a sugar coma.
Landmarks sources their beans from Denver’s Corvus Coffee Roasters, whom they believe produces some of the best coffee available. Brandon later hopes to roast his own beans, while still carrying some Corvus products to honor their relationship.
After speaking with him several times over the course of recent weeks, I learn that he’s originally from Seattle, a brutally competitive coffee city where people are unapologetically picky about their favorite cup, he says. He met his wife Toni over a decade ago when they attended Colorado College, and he served in the Army.
They couple bought their coffee trailer from Brandon’s brother in mid 2024, thinking it would be a fun side project. After 40 days of modifying it in their garage, they launched Landmarks. Brandon had never worked in coffee service and had never run his own business. Initially, they swapped shifts in between working their full-time jobs and raising a family. But come spring 2025, Brandon decided to leave his construction job and devote himself solely to the coffee business.
I ask him what sets Landmarks apart from others and he says he contributes his success to an intentional coffee-making approach and the strong relationships he establishes with his customers. In dialing in his craft, he ensures that the fine details are perfected to satisfy his level of pickiness. He’s very hands-on.
“If I am not in my trailer, we are not open,” he says. He intends to carry this dedication to their future brick-and-mortar location. Which — breaking news here — is coming soon to downtown Colorado Springs, near the Brit Pub and Switchbacks FC stadium in the Experience at Epicenter building. Brandon signed a lease in January for a 2,400 square-foot store front on S. Sierra Madre St. He tentatively aims to open sometime in summer. Follow their social media for updates.
They’re currently in the design phase, and envision a cozy and casual vibe with couches and a fireplace. To build community they plan to host a book club and running club (more common to breweries than coffee shops). After getting established they would like to stay open late to offer a sober-space alternative to bars. They envision possible expansion in the future, but not without care for maintaining close relationships. Brandon’s number one goal, he says, is to live up to his mantra “never settle.”
Landmarks is entering a competitive coffee market locally, so that mantra should serve him well. I look forward to my Tuesdays and Wednesdays knowing that I’ll be walking into work with a cup of his coffee. I’m confident they’ll quickly generate a new following and live up to their name, becoming a new landmark downtown.
Andi Johnson is a caffeine-addicted, weightlifting foodie who dates Matt’s good friend Alex.
Awe shucks
As the above sponsor advert says, March is Oyster Month at Jax Fish House & Oyster Bar, and all month long cool stuff’s happening. Notably oyster and beer flights featuring local Bristol brews and beers from Big Red F brand The Post. And Hip Hop Tuesdays highlighting East and West coast oyster varieties alongside key ’90s tunes. All that’s in addition to new, daily specials ranging from po-boys to boil nights.
The point is to honor and celebrate Jax’s flagship item. In their monthly newsletter Jax reverently calls oysters “remarkable bivalves and little eco-system superhero engineers, that filter up to two gallons of water an hour.” What’s more, they point out oysters’ health benefits, like high omega-3 fatty acid and zinc content, antioxidants and anti-inflammatory properties.
Check out this thorough writeup in Springs Magazine on Jax’s Oyster Month, which includes the quick history of how Jax’s proprietary Crackerjax oyster came to be (which involves a back-alley deal back in the day in LoDo); tasting notes on East versus West coast oysters; and more March event info.
Save the date: March 31, for National Oysters on the Half Shell Day Sip with Schnip at Jax Fish House & Oyster Bar. 3 p.m. onward. Join us for a 1994 Throwback Night. The first 100 oyster dozens will be sold at 1994 prices: 50 cents an oyster! Enjoy our ’90s East Coast & West Coast hip hop playlist, ’94 trivia, swag and giveaways. ’90s attire strongly encouraged!
Bites & Bits
• My Cellar Wine Bar announced earlier this week that it will close in its current space off Briargate Parkway and relocate downtown. “Our new space has a full kitchen, a full size bar, a covered patio, and allows for deeper wine and food pairings, expanded events, and an even richer discovery experience,” owners Sheryl & Eric Medeiros wrote in an email newsletter post. They hope to reopen in early April “or as soon as we can.” (They did not respond to my request for details on an exact location downtown, so stay tuned for that later.)
• Stix & Soul Kitchen will host a soft opening celebration inside The Citadel Mall (suite 1012 — the former Hooters) on March 8, starting at 11 a.m. The Southern-food restaurant is promoting sports viewing on their array of TVs plus six pool tables for in-house play. The menu includes fried chicken and catfish, ribs and smoked turkey, with sides like collard greens, black eyed peas and fried green tomatoes.
• The Pikes Peak Chapter of the Colorado Restaurant Association has relocated this year’s Taste of Pikes Peak away from the open streets of downtown, to Hillside Gardens & Event Center. Mark your calendar for July 9.
… and now to an unusual but interesting batch of Denver-centric news:
• “Denver leaders could soon debate a cut to restaurant wages, a citywide service fee and more” reports Denverite. Dana Faulk Query of (Side Dish Dozen member) Jax Fish House & Oyster Bar is one of two restaurateurs who co-authored a report “in partnership with Visit Denver and the city’s economic development department” which argues that restaurants are “facing a crisis primarily driven by spiking labor costs.” Minimum wage in the city is $19.29, and the tipped minimum wage (for hospitality workers receiving gratuities) is $16.27. This group of advocates would like to see that drop to $12.14. Read the article to see what’s standing in their way.
• “The award-winning chef duo at one of Denver’s most beloved Vietnamese-inspired restaurants, sắp sửa, says their dream of winning a James Beard Foundation award was crushed after fellow well-known chefs in the city complained to the prestigious culinary organization,” reported The Colorado Sun last week. The grievances related to social media posts made by sắp sửa Chef Ni Nguyen. A letter of grievance alleged Nguyen was “publicly targeting, bullying, and disparaging fellow chefs, restaurateurs, and members of the media in Denver’s hospitality community,” as well as “continually invoking race as a shield for this behavior, which is deeply offensive to many immigrant and minority chefs in Denver who work tirelessly to build bridges in our community rather than divide it.” In part of his response, Nguyen told the Sun: “Reflecting back, tone matters when you’re a minority, and you need to be buttoned up in ways to get your message across. I hadn’t learned those lessons yet. I was just kinda posting wildly on social media.”
• New Denizen just published her latest round of 5 new restaurants & bars you should know about. This month they include two “S-tier” chefs coming from highly awarded Frasca Food and Wine, doing their own seafood-driven homage to Spain in downtown Boulder; a new Puerto Rican spot in Denver; and a “western-themed bakery for the girlies” in LoHi. Check out the newsletter for the other picks and full details.
• Denver Restaurant Week runs March 6-15 this year, with nearly 300 participating restaurants. Relatedly: I’ve been part of many discussions over the years as to why Colorado Springs can’t figure out how to do a successful restaurant week. The short answer is we don’t deserve nice things. (I kid, I kid!) More accurately, to be done well, it would require hiring a full-time person or few and having the support of all local agencies, from Visit Colorado Springs to the Colorado Springs Chamber & EDC to the City, Colorado Restaurant Association Pikes Peak Chapter and all major media organizations (for in-kind trade at the least) — with buy-in from an abundance of local businesses who’d care to participate. At least that’s the way I see it. At one point it was proposed by some folks around the industry that Side Dish lead the charge, but I felt it was way too big of a thing to bite off, so I haven’t.
Side Dish Dozen happenings
Red Gravy: The Pastarama drama continues! Short Rib Ravioli unseated the Lobster Mac & Cheese from the winner’s podium in February. Now, it faces off against a Creole Rigatoni, made with shrimp, Andouille sausage, Creole-spiced tomato cream, pimento and basil. Inspired by our NOLA dinner for Big Table, you have to try it!
Bristol Brewing Company: Come try the newest beer in the World Peace Death Ray series, our New Zealand IPA. This crisp, dry IPA features Citra and Nelson Sauvin hops, finishing with citrus notes. Our Karma on Tap event series kicks off with Comedy Night March 14, with shows at 6 and 8 p.m., benefiting Safe Place For Pets.
Blackhat Distillery: Our Distiller’s Vault guided tasting is our most exclusive experience. Our head distiller takes you behind the scenes. Advanced tickets required; RSVP at production@blackhatdistillery.com. Explore more experiences at blackhatdistillery.com/events.
Four by Brother Luck: Book a five- or seven-course private Chef’s Table with us for any occasion. Wine pairings available. Email info@fourbybrotherluck.com to reserve. Come see us for happy hour, 3-5 p.m., Tuesdays-Sundays.
Elephant Thai and Chaang Thai: Come in for our dedicated gluten-free and vegan menus at lunch and dinner. Extensive offerings include noodle and curry dishes as well as fried rice plates, soups, salads and veggie-focused entrées.
T-Byrd’s Tacos & Tequila: Our $12.99 lunch special gets you chips & salsa, two tacos, rice, beans and a fountain drink; 11 a.m. to 3 p.m. daily. Taco Tuesdays feature $3.50 tacos all day and $5 Margaritas and Swirls. Also, killer happy hours specials at bird tree cafe are 3-6 p.m. daily.
Hoppenings of the week
Beer Events
5th Year Anniversary Party at Mash Mechanix: March 6, 6 p.m. Expect retro vibes, good music and craft beer specials at this ’80s themed party.
Poker Night at Nano 108 Brewing: March 6, 6:30 p.m. Fridays are poker nights with pocket pairs and classic brews.
Pop-Up Birdhouse Painting Night at Red Leg Brewing: March 9, 6:30 p.m. Create a one-of-a-kind birdhouse. We provide all the necessary supplies; $35.
Beer Releases
Jock-A-Mo at Urban Animal: Seasonal Mardi Gras release at both locations, brewed with pounds of pistachio and loads of vanilla.
West Coast IPA at Goat Patch Brewing: Bold West Coast IPA brewed with Mosaic, Citra and Simcoe over a crisp Pilsner base. Bright citrus character with firm bitterness and a refreshingly dry finish. On tap at all locations and in cans.
Peaches Be Crazy Sour at WestFax Brewing: Peach sour ale boasting aromas and flavors of peach with a tart, crisp finish.
Curated by Brandon Heid and Gerry Reyes. For full listings of beer-related events and releases download the free Hoppenings app on Apple on Google.
Upcoming events
March 12: Ash & Ale cigar-pairing experience at Voodoo Brewing Co. Two seatings: 5-7 p.m. and 7-9 p.m.; $95 includes two cocktails, one entrée and one premium cigar.
March 14: Equinox, A Culinary Scholarship Fundraiser at The Broadmoor’s Cheyenne Lodge. 5-8 p.m.; $125-$150. Benefitting Pikes Peak State College’s culinary program.
March 15: Murder is All Blarney — Murder Mystery Dinner at Ephemera. 5 p.m.; $122 buffet meal includes a first drink.
March 19: Georgian Wine Tasting Evening at Evergreen Restaurant. 6 p.m.; $75 includes six wines and share appetizers.
March 28: 2nd Annual Greek Bake Sale at Archangel Michael Greek Orthodox Church. 11 a.m. to 3 p.m. Featuring items like baklava, spanakopita and Greek coffee.
Parting shot(s)
Last week, my friends over at Springs Things — Stephan, Juelz, Marcus and Mikey — hosted their launch party at T-byrd’s. I recommend giving them a follow to stay in the know locally. “We built this page with one simple goal: to highlight all the cool things happening here every single day,” they say. Often that’s food-and-drink related events, but also wider cultural goings on to include music, art, dance, sports and family-friendly picks. They’re a great resource for finding smartly curated things that wider area media outfits miss. Expect to see them around.
I’m loving your newsletter!
Hey Schnip- have you ever covered the resort fee at the Broadmoor? We recently had a meal there and I left wondering if we tipped appropriately. Would love your professional guidance!