A Midwinter's Staycation at the North Star 🍽
Hotel Polaris launched a little over a year ago but still awaits the opening of its neighboring USAFA visitor center this summer. We finally make it by to dine around the one-of-a-kind resort property
In the same way that the unique Southwestern Art Deco architecture enhances the cultural programming at the Colorado Springs Fine Arts Center so too does the mid-century modern design at Hotel Polaris heighten experiences on the aviation-inspired property.
Polaris’ front lobby even looks a bit like an airport terminal, making us feel like we’re departing on a trip even though we’re just arriving for a weekend stay. Long, central hallway sightlines lead to eateries at both ends, with a coffee kiosk and comfy lounge along the way on opposing sides. Lengthy escalators under an enormous metal art installation descend to cavernous convention spaces and banquet rooms.
West-facing doors lead out onto an elevated courtyard with a view over the U.S. Air Force Academy base ahead and the mountains behind it. Trains roll by in the valley below as traffic trickles in and out of the base’s north gate. There’s patio seating for drinking and dining, fireplaces and a heated pool with cabanas and deck chairs.
To the building’s north, a skybridge connects to the USAFA visitor’s center, tentatively set for a May opening. The Santa Fe Trails spans past the guest parking area for easy walking, running or biking access. Back inside, elevators take you to the ninth floor to a rooftop cocktail bar and sushi lounge that offers the ultimate bird’s eye view of it all.
What looks stark, blocky and unemotionally linear on Polaris’ blue-grey exterior — somewhat of a mirror to the AFA’s cold, modernist structures — comes to life once you get inside. Curvaceous leather and upholstered couches fill warm lounge spaces while colorful, angular chairs adorn rooms and dining spaces. Some are prettier to look at than they are comfortable to sit in for long, so we take the cue to keep exploring, or at least get up and stretch between courses.
The hotel isn’t near as large as the Broadmoor by way of occupancy, restaurant and amenities totals, nor does it hit the same high-end swank level. But there’s literally nothing else like it in the country when it comes to housing professional flight simulators. And it’s one of the rare places that weaves itself into the fabric of a military establishment and history. (A comparable property in this regard, we learn, is The Thayer Hotel at West Point.) We’re told there’s even an existing security plan and specs should POTUS or other government bigwigs stay (to speak at AFA graduation or something).
For the rest of us: Similar to how you’ll find better pricing now with The Broadmoor’s Colorado Appreciation specials, Hotel Polaris in the off season has lower room rates. One staffer we speak with encourages folks to call and chat with their reservation line for details. They mention the Colorado Resident Rate, among several other special discounts, which waives typical facility fees and includes 20 percent off of food and spa services. (Active military and veterans get 35 percent off a room.) Right now you could land an East-facing room (overlooking the Bass Pro Shop and NorthGate Village retails spots, as well as Ford Amphitheater across I-25) for around $150 or a mountain-facing room (strongly recommend) for around $175; suites start at around $375.
The money you spend here goes to a nonprofit named Provident Resources Group, who employs CoralTree Hospitality to manage the business. Diving deeper: “The hotel was made possible through a public-private partnership between the Association of Graduates and Air Force Academy Foundation, the City of Colorado Springs, Blue & Silver Development Partners and Provident Resources Group.” Sponsorships remain available to help speed up debt repayment; you’ll notice silver plaques outside of certain rooms with short stories about the donating alums. Once the roughly $250M in bonds for the hotel’s construction are paid back, we’re told that there’s plans to transfer Polaris’ ownership to the Air Force Academy Foundation.
Now, with the aircraft fueled, so to speak, it’s time for us to eat all three meals and explore Hotel Polaris’ core culinary offerings. (I’d missed media opportunities when the hotel first opened, as I was enjoying a food adventure in Portugal at the time. So consider this my makeup homework.) Keep reading below.
The Aviator
The decor and vibe: A rooftop (technically top-floor, but there’s a balcony) cocktail bar split into a main dining lounge (most of it not facing TVs); a central bar area (with big TV views that lend a partial sports bar feel); and a rear lounge area fit with a fireplace and facing comfy seats around thick stone tables. It’s dimly lit for a moody vibe, with stellar wallpaper (literally constellations) evoking the night sky.
We sit in high-back red leather seats against the windows, where if we lean back all the way our feet don’t touch the floor. (We ask for pillows that we spy in seats across the room.) So there’s a little disconnect between form and function, a tradeoff of style for comfort as we awkwardly twist in our chairs to eat at the small table between us. Ask for one of the booths across the room if you want more typical dining posture.
Still, we enjoy the lively atmosphere, as USAFA-related folks file in (everyone from alum to recruiters) and a private party near the bar hollers at an NFL playoff game overhead. We notice generally well-dressed people all around, defying the conventional frumpy schlub standard across most of C. Springs. (James would be proud.) Overall, think something like Ryze meets Lumen8 meets Brohan’s, but with its own personality.
What we eat: Get whatever’s on special for the night; the team excels off menu. We try three specials: first, a bite-of-the-night (our favorite thing) poached lobster salad over frisée with pickled daikon threads and a cilantro coconut sauce. Every element matters — even the greens aren’t an afterthought, but texturally necessary. The sauce walks a perfectly spicy line, not stepping over, but really enhancing the delicate meat.
Next, the What the Fish?! sushi roll: yellowtail with cucumber, jalapeño, spicy mayo, crispy onion and orange slices garnished with Togarashi and a thick raspberry sauce. The fruit elements are bold and well-executed, adding citrus punch and acidity to balance sweetness, also tempered by the spicy components. Lastly, a donburi bowl with sesame-crusted ahi tuna, edamame, kimchi, avocado, teriyaki-marinated egg yolk and soy-infused rice. Fresh, light and fulfilling.
From the regular menu we also enjoy juicy heirloom tomatoes and crunchy, toasted focaccia seasoned with yuzu, lemongrass, shallots and fresh Thai basil and garnished with a creative mix of hemp seeds and macadamia crumbles. We also get the Rocky Mountain Tataki, a roll with lobster salad, cucumber and garlic chips topped with small strips of seared wagyu beef glazed by a torched nikiri (sweet soy) sauce. The menu also mentions truffle soy but we don’t taste it. I appreciate the surf ‘n’ turf nod and unique factor, but feel like there’s a final punctuation missing, a pop of somethin’-somethin’ I can’t put my finger on; maybe discernible truffle would do it? (It might be that we’re so jazzed by the other roll this one’s just overshadowed.)
Anyway, we end with a Swiss Roll composed of matcha sponge cake and ube mousse. Its topped with a heavy pastry cream, blackberry halves and mint chiffonade and plated with a blood-splatter of deep red berry coulis. The presentation’s excellent and the flavors fuse wonderfully. Our only criticism is the dense toughness of the cake layer, hard to fork through without squishing the mousse out in the process. Actually, our second criticism is we would have loved a cappuccino or even drip coffee with it, but none’s served here, though you can get an espresso martini.
What we drink: The Prop Wash combines reposado, lychee, lime and orgeat syrup with a hibiscus and mezcal float. It’s mezcal forward (which we like) and bright from the lychee, and has a frosé vibe minus the frozen texture. The orgeat florality and tart, bright fruit lend a tiki element and it finishes and lingers sweet.
Saturn’s Moon also leans a little on orgeat, but this time for its nutty quality, pairing it with pistachio and passionfruit syrups, falernum (for a third nut component), lime and Roku gin. The bartenders place a smoke bubble on top of it for show. It drinks tropical and citrus sour with a botanical pungency; quite unique.
Finally, the Pathfinder Old Fashioned fat washes Buffalo Trace’s Benchmark Bourbon with brown butter then mixes it with a brown butter sugar syrup and glittered bitters. A lemon rind garnish impressively shaped like a bird greets the nose with fresh citrus aromatic and the whiskey drinks incredibly smooth, with the redundant, sweet brown butter entirely mitigating the alcohol heat and bite. It’s fantastic to sip and savor.
Who we meet: Executive Sous Chef Mario Viguié introduces himself (as a Side Dish reader — booyah) and tells me he assists his Executive Chef Ken Butler (who’s not on site this night) in overseeing all of Polaris’ culinary outlets, including helping their banquet chef team out when needed. I learn that Viguié spent over 17 years at The Broadmoor, having come from Puerto Rico as an extern and working his way up to Chef de Cuisine at Restaurant 1858 and La Taverne, as well as operating as a sommelier and GM at La Taverne for a stint.
I also briefly meet The Aviator’s Sushi Chef Eric Rodwell and chat longer with Sous Chef Marq Dunlap, an Alabama native like me who went through Pikes Peak State College’s culinary program (back when it was PPCC). He’s spent a total of nine years in the culinary field, including at fine dining spots across town like The Flying Horse and The Broadmoor. Lastly, we say hi to dining room manager Stetson Holliday, whose resume spans several downtown spots ranging from Mood (before it became T-Byrd’s) to Dos Dos to The Warehouse.
All told, it’s clear that Hotel Polaris pulled talent from around town to shore up a strong team. I haven’t heard a lot of people in my circles talk about the hotel, so my gut says that after a year in business it’s still under-the-radar somehow, primed to impress a lot of potential newbies.
Pamela’s
The decor and vibe: Pamela’s, named for one of the philanthropic donors to the hotel and located at the lobby’s south end, offers fine dining with panoramic mountain views. As lovely as it is to sit and look out the windows, my eye is equally drawn in by the eatery’s decor and design touches. Reddish-orange midcentury modern chairs with slender, dark wooden legs contrast baby blue and grey leather booth seats.
By day, sunlight shines off rows of gold-colored chandeliers that look like banks of slender organ pipes, visually dividing areas of the dining room. So too it glints off of golden pendant lights, which are linear hoops fanning out from one another like a dragonfly taking flight. (It’s hard to describe what my eye sees; look at the picture below.) By night, huge oval mirrors on a back wall reflect warm lighting from bubbly chandeliers and faux candles at the tables, which are round orbs with a pleasant glow.
The space makes brunch or lunch feel upscale and more special, even if you do just opt for easy french toast or a bagel with lox. At dinner the room takes on more grandeur somehow, probably because the wine starts flowing, and once the last of the mountains’ ridge line disappears after sunset the darkness of that fourth wall lends a partial dining-al-fresco vibe, the night sky becoming the backdrop. And therein lies the connection to space and flight thematically without bringing in any heavy-handed aviation references that would break form and character.
What we eat: From the brunch menu that runs until 2 p.m., we try the biscuits and gravy and Colorado breakfast burrito by way of the heavier items, as well as a daily special of a potato latke Benedict with thick-cut applewood ham and Béarnaise sauce in place of typical Hollandaise. The latter comes with nice, crispy roasted Brussels sprouts and the potato pancake chews with the texture of a sausage patty, minced and dense; interesting and different than how I make mine seasonally. It’s all really good.
The huge country potato-, scrambled egg-, onion-, bell pepper- and chorizo-stuffed burrito with a binding of melted Jack cheese gets a pico on the side and a really excellent green chile sauce that’s reason alone to order the familiar item. The sausage gravy with the biscuits is also textbook good and there’s nothing not to like about the comfort-food standard; the biscuits alone don’t wow, but they don’t need to.
For a lighter, healthy bite get the kale and spiced chickpea salad, garnished with watermelon radish slivers, butternut squash chunks and grated Parmesan, dressed in a lemon vinaigrette. We add grilled salmon to it, which proves perfectly complementary.
Back for dinner, we’re presented with warm rolls and sweet butter while we peruse the menu. Sous Chef Marq Dunlap reappears to greet us, as he’s cross-trained between The Aviator and Pamela’s. He brings with him a plate of the evening’s special: crab cakes under a tangle of arugula and pickled carrot threads, all perched atop thick smears of remoulade molded into a heart shape, for our date night, he says. Cute. More importantly, delicious, and almost all crab with scant breading for binding.
We also start with a beet salad, presented over maple vinaigrette-dressed arugula with halved heirloom cherry tomatoes, watermelon radish slices, candied pecans and whipped goat cheese. The classic pairings perform as well as expected.
Main offerings include several gluten- and dairy-free and vegetarian options if you need them, such as the pumpkin risotto with fried sage leaf, grated Parmesan and toasted hazelnuts. We order it for a second light option and because it sounds so good. The sage in particular really pops the plate, as does a garnishing smoked paprika oil, adding lightly spicy counterpoint to the creamy grain and gourd mashup.
Though we’re tempted by the lamb lollipops that our server Ruth (an Inefable alum) points to, as well as a bison-venison meatloaf (and bison pot roast and Colorado trout, and … I could go on) — we decide on Chef Dunlap’s recommendation of the bestselling beef stroganoff. It’s not a dish I tend to order, but he describes how they make every aspect of it fresh, including the thick, egg noodle pasta. It comes with generous strips of chewy tenderloin, bits of Mystic Mountain Mushrooms (out of Castle Rock) and caramelized pearl onions, garnished with diced scallions and chive oil. It’s an absolute comfort food bomb, meaty and starchy, and beautifully salt balanced. (If that sounds odd to point out, I should note we’ve had several recent meals around town where items were under-salted, which underserves their potential.)
For dessert, because the cinnamon swirl cheesecake has sold out, we choose the Carrot Cake Tres Leches, served multi-milk-saturated like the Mexican favorite. It incorporates coconut flakes and candied walnut pieces and features a cinnamon cream and thick cream cheese icing topped with raspberries and blackberries plus a puff of powdered sugar. We like the hybrid aspect of carrot cake in tres leches form and it eats plenty rich, paired with oat milk cappuccinos — because yes, they do serve coffee at Pamela’s by night, thankfully.
What we drink: We start with The Afterburner, drawn in by its ghost pepper-infused tequila, jalapeño blood orange syrup, Gran Gala orange liqueur, fresh lime and spice rim. Fear not, it’s not too hot — more of just a low-smoldering spicy margarita that’s decently sweet.
With our mains we sip a glass of really lovely Siduri Pinot Noir from the Willamette Valley, misattributed to California on the menu by way of a typo. (It’s not the only one, because I’m certain that Bristol Brewing Co. doesn’t produce Kona Big Wave beer.) The earthy fruit tones with concluding spice pair especially well with the pumpkin risotto, dancing nicely with the sweet and spicy dimensions.
A quick global note of praise: All the glassware around property is well-selected and stylish, making a difference with drink presentations and the tactile experience of sipping a nice beverage.
What else to know
We walk past Thunderbird Bar, just outside Pamela’s in the lobby hallway, several times but don’t have the stomach capacity (or should I say liver capacity) for more drinks during our stay. I do love the massive lighting fixture suspended above the counter (evoking stars) and the space offers yet another spectacular mountain view.
We do however stop by Louie’s Market, the daytime-only, coffee and pastry grab-and-go around the corner from the front reception desk that acts as a tiny gift and retail shop too. We nab a simple latte on the way to a yoga class in the facility’s small but totally sufficient gym. All coffee drinks property-wide are made with Lavazza products. (Methinks they could connect more locally by supporting an area roaster, some of whom now offer pods for in-room service. To their credit they buy Red Leg Brewing’s Hazy IPA, by way of a military-themed nod.)
Two food and drink spots that are closed during our stay: Backyard Bites, a seasonal, poolside snack bar. And Doolies, a vintage soda shop-inspired sweets spot located near the flight sims and skybridge to the future AFA visitor’s center.
By the way, if you wish to stay with your dog, Hotel Polaris is pet friendly, donating a portion of the $35 fee to a K-9 veteran nonprofit.
The flight sims
By Lauren Hug
I’m pretty sure I’m not meant to be a pilot.
The first time I tried a flight simulator was as part of an immersive tour at the Air Force Academy for USAFA Honorary Commanders. I crashed the aircraft within 15 seconds. Like… immediately. I kept the pretend plane in the air a little longer the next time, but only because a cadet coached me through exactly what to do.
The second flight simulator I tried was also on the USAFA campus. It was a glider simulator, and unlike the previous one, it incorporated a VR head seat. Again, I didn’t last long. I got so nauseous I ripped the VR headset off to keep from throwing up. I asked the cadet if anyone had ever thrown up in the glider sim before and he said, very politely (but I suspect somewhat bemusedly), “No ma’am. Not that I’ve heard of.” I’m thankful I wasn’t the first.
So I went into the 30-minute F-16 experience at Hotel Polaris hoping I wouldn’t crash right away, or vomit. I started with the flight practice option, flying an obstacle course through Las Vegas (as created by a Russian company, so the actual hotel names are all slightly different, amusingly). I’m sad to report my previous experiences did not make me any better of a pilot. I crashed quickly. Then crashed again. The instructor patiently guided me through a third try and I did kinda okay.
Next, I tried flying and shooting at targets that didn’t shoot back. That was fun! I hit a few, and I even started to feel a little confident in my abilities. But the dogfight to follow finished me.
Looking above, below and behind me with the VR headset made me sooooo motion sick. I tried to keep it together, though. In my first fight, the enemy shot straight into my cockpit and killed me. In my second, the enemy hit my plane and I ejected. It was a weird and cool sensation to look up at my virtual parachute and down at my virtual dangling feet. But by that point, my nausea got the better of me, so I called it. I’m proud to say I made it almost the whole 30-minutes before bailing.
Matthew mostly fared better, struggling initially to get oriented but finally managing to shoot down one enemy in his third dog fight. He too felt a little head-spinny during his flights, and ungrounded afterwards for a bit.
Given our issues with motion sickness, it might sound like I’m not recommending this truly unique experience at Hotel Polaris. That couldn’t be further from the truth. It’s exhilarating, and totally worth it! But maybe give yourself a little time between your flight sim experience and your dining reservations. Before we ordered anything at dinner, we had to ask for some ginger ales to settle our tummies.
Side Dish Dozen happenings
T-Byrd’s Tacos & Tequila: Come for our January Taco of the Month, the Fruity Tooty: savory barbacoa with tangy cherry yogurt sauce, pickled jalapeños and grilled pineapple topped with a sweet and sour cherry relish. Taco Tuesdays feature $3.50 tacos all day and $5 Margaritas and Swirls.
Red Gravy: We’re celebrating a decade in business with our ongoing Pastarama special. Each month two pasta specials face off. The winner moves on to the next month to face a new competitor. January’s contenders are lobster mac & cheese and chicken-bacon-ranch Alfredo. Come vote with your mouth!
Four by Brother Luck: Take a cooking class with Brother: Jan. 17 or 24, 2 p.m.; $65 includes tastings. The theme is Sauce Is Everything, focusing on the five mother sauces. Also, our new winter menu has arrived!
Blackhat Distillery: Come sample in our tasting room in back of the Alexander Building off N. Nevada Ave., 11 a.m. to 7 p.m., Tuesdays-Saturdays. Tours available Thursdays at 6 p.m. and Fridays-Saturdays, noon, 2:30 and 5 p.m. The 90-minute tours include educational samplings, a tasting flight and commemorative glass.
Elephant Thai & Chaang Thai: We have dedicated gluten-free and vegan menus for both lunch and dinner, with extensive offerings, including noodle and curry dishes as well as fried rice plates, soups, salads and vegetable-focused entrées.
Bristol Brewing Company: While supplies last all Bristol flannels are 30% off in our Merch Shop. Check out Bristol’s new Happy Hours, starting at 8 p.m.: $5 pints plus new night bites like giant pretzels, BBQ sliders, and Loaded Doritos Nachos.
Hoppenings of the week
Beer Events
Suede Hat Paint Party at Black Forest Brewing: Jan. 17, 2:30-4:30 p.m. Create your own custom hat in this guided painting experience; $65.
Card Show at Wackadoo Brewing: Jan 17, 2 p.m. From sports cards to Pokémon — buy, sell and trade hot collectables while sipping cold beers.
Live music with Jim & Larry at Lebowski’s Taproom: Jan. 20, 7 p.m. Great food and local Colorado Springs beers on draft backed up with killer vibes all evening.
Beer Releases
Colorado has had a bit of a sour winter this year due to below-average snowpack, so we’re leaning into tart vibes instead of powder days this week:
Strawberry Rhubarb Sour at South Park Brewing: This bright, kettle-soured brew balances juicy strawberry sweetness with the tangy bite of rhubarb. It delivers a crisp, fruit-forward taste that finishes refreshingly tart and is very food-friendly.
Tree Sour (Peach, Guava, Mango) at Mash Mechanix Brewing Co: This tropical fruited sour bursts with the included fruits and delivers a juicy, bright acidity with a tangy finish that feels like a mini vacation in a glass.
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
Jan. 17: A Community Dinner at The Carter Payne. 6 p.m.
Jan. 18: Inaugural Victory Garden Market at Cottonwood Center for the Arts. 11 a.m. to 3 p.m. on third Sundays. Master gardener presentations, artisan market and more.
Jan. 19-20: Nouveau Dining popup at The Wobbly Olive. 4-10 p.m. Featuring an Asian and Latin fusion menu.
Jan. 20: Neon Poker Night(s) at Cocktails After Dusk. 6-9 p.m. every Tuesday. $5 drinks; get an extra $100 in poker chips per dry good donated to Care & Share.
Jan. 20: Italian Wine Education Tuesdays at Enoteca Rustica. 6-8 p.m.; $49 includes four wines and accouterments.
Jan. 21: Curious Palate Wine Experience at The Parlor. Exploring the Zodiac through the lens of vino. 5:45 p.m.; $40.
Jan. 24: Wine & Spirit Education Trust (WSET) wine certification courses at Ivywild School. WSET Level 1, 9 a.m. to 4 p.m., $350; a foundational course with guided tastings, food pairing and an exam.
Jan. 24: Local Relic’s Small Brew Saturday. Noon to 4 p.m.
Jan. 27: Passport to Veneto Wine Dinner at Pizzeria Rustica. 6 p.m.; $89, five courses, a portion of proceeds to benefit Ukraine Power.
Jan. 29: Sip With Schnip at Stellina. 6-9 p.m. Extended happy hours with $2 off select apps and $2 off boozy beverages + BOGO gelato. Special of the night: Get any pizza and a half salad for $20.26. Guests will be entered to win a $50 gift card or free seat at the March Stellina Supper Club. Goodie bags for paid-level Side Dish subscribers.
Parting shot(s)
As fun as the flight sim was, perhaps my favorite moment with an aircraft at Hotel Polaris was the one where I got to eat a chocolate plane, gifted to us in our room. Thanks to the Polaris team for hosting us!
