"America's food"
Judging barbecue with Famous Dave himself; JINYA Ramen Bar shows maturity and polish downtown; Phantom Canyon ready for its annual beer fest; summer menus launch + more food & drink news and events
“Barbecue isn’t about how it’s supposed to be. It’s about how you’re enjoying it. You’re gonna taste some amazing stuff today.”
That’s what Dave Anderson, the founder of Famous Dave’s (and former Assistant Secretary of the Interior for Indian Affairs, if ya' didn’t know), said to a few of us fellow judges at last weekend’s All Star BBQ Cook Off. We were seated together at the Texas T-Bone Steakhouse and Famous Dave’s location at 5245 N. Academy Blvd. — which, by the way is the first-ever dual-concept-location of its kind related to the Famous Dave’s franchise. (Locally owned Texas T-Bone launched in the Springs in 1994 and today has three locations; one in Nebraska and one in Kansas.)
The Cook Off acts as a feeder into the World Food Championships, so competition teams, including locally based ones like Rooster’s, descend on Texas T-Bone’s parking lot-turned-event-area annually to battle their barbecue bites.
I’m seated directly next to Anderson, so I get a chance to small-talk with him over the course of several hours. He tells me he still travels around the country regularly for judging and events like this, having originally started in competitions himself back in the ’70s. He opened his first Famous Daves in Wisconsin in 1994, and over the years won more than 700 awards, earning close to a million dollars in prize earnings.
He remains very proud of his accomplishments in the industry, and is quick to pull his phone out and show me photos of his craft. I mention that before the Cook Off, I’d been watching briskets being trimmed down (at Chuckwagon 719, for a Tap&Table bit coming soon). He scrolls to pics of his brisket, zooming in to show the visual textures of the lean and fat areas and his thick bark, essentially daring anyone anywhere to make better brisket than him.
What does he still love about barbecue?
“Barbecue is America’s food. Barbecue is how we celebrate, and there ain’t anything better than slow-smoked, juicy, mouthwatering ribs” he says. “That’s what I still love to this day. And I think I’ll go to my deathbed smelling like smoke.”
I push to see if that’s his true desert-island dish that he could eat for eternity, and he pauses, then likens the question to a father who has multiple children and is asked to pick which one he loves the best. “Depending on the day, I might love a good rib, I might love some good, juicy brisket. I like a good fire-licked roasted chicken. I think anything that’s got a touch of smoke, some flame kiss and been seasoned really good — I love it all. But I’ll always be a rib fan.” (Specifically an Akaushi short rib that he sources out of Texas.)
As for what style of barbecue Famous Dave’s serves, Anderson says it can’t be classified as one regional style. He talks me through areas of the country, mentioning everything from mustard and vinegar to molasses and mesquite. “Famous Dave’s cuts across all of them. At the end of the day, it’s just good-tasting barbecue that anyone, anywhere will love.”
If that sounds like too much shilling for the brand, just moments later our conversation leads to him saying “the worst thing was when the company went public [in 1996] and I lost control.” Surprised, I ask if he’s comfy with me quoting him on that, and he says, “yes, everyone knows.” Perhaps that’s because I later see on Famous Dave's Wikipedia page that he’s quoted calling it “the worst decision of his life.”
Still, he makes an earnest appearance this day, as we indeed do taste some amazing stuff together — including ribs.
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JINYA Ramen opens
I’ll be honest, friends (like I always am): I did not expect my simple little preview post about JINYA Ramen Bar’s opening downtown this week to smash numbers on our Culinary Colorado Springs Facebook group page. But here we are. People are opinionated about their ramen, and otherwise just excited for a new option, even if it is a chain restaurant.
This opening, in the former Iron Bird Brewing/Steel Pan PNP spot across from White Pie, marks the 73rd location across North America and Canada for the brand, which originally started in Tokyo in 2000 before picking up stakes for Los Angeles in 2010. To their credit, the space doesn’t exude a soulless franchise vibe. However, the extensive food offerings do show it’s a well-polished and -matured menu. (In other words, few mom-and-pops are going to come out swinging this organized.)
I make time to chat with co-owners Dino Arvanetes and Brad Smith, who also operate Denver (Union Station) and Fort Collins (Foothills Mall) locations as well as a Louisiana franchise where Smith lives. I ask them “why Colorado Springs,” and the answer is simple for them: “It’s one of the bigger markets in Colorado.” We also chat about how the kitchen team makes all the tares and broths in house, laboriously over the course of days — so JINYA is real cooking, not cutting open a bag shipped in from corporate somewhere.
I’m not going to go too in the weeds on what we tried at the soft preview (being that it was a soft preview), but we were quite content with the flavors in front of us. For drinks, our server smoked our Old Fashioned tableside (delightful, not over-sweet) and frothed matcha with an automated matcha whisk for our matcha lychee lemonade mocktail. (Nothing not to like there if you love bitter green tea and matcha as I do.)
We started with crispy rice topped in spicy tuna and serrano pepper slices, which overall holds a hashbrown essence. And JINYA’s miso-glazed eggplant, hosting soft Brussels sprouts, bok choy and red bell pepper chunks in a mildly spicy sauce with plum-y elements that evoke a stir fry. It would all work over rice as such in a different setting, especially with the generous bonito flake garnish for umami amplification.
Next up, a chilled version of the Tan Tan Men, which you can also order hot. (But hey, it’s summer!) Its rich chicken broth pops with sesame and chile oils (that float in pretty patterns) and sports vibrantly seasoned ground pork bits (called Pork Soboro), plus bok choy and shredded leeks and a chile thread tangle on top. I know that ramen nerds will want to evaluate the ramen noodles themselves for textural minutiae and such, but we find them quality and perfectly serviceable.
By recommendation we also try the Mexican fusion dish of birria ramen, which exhibits JINYA’s modern face. Its noodles for some reason do sog quicker on us (probably because we’re socializing with other media and off tasting task at times) but the bountiful shredded beef with red and green onions and generous cilantro hits as it should in a piquant, chile-infused chicken broth. I will have to return for traditional tonkotsu ramen, though I do get a bite of chashu pork from a friend and it’s pretty wonderful, as is my nibble of his textbook ramen egg.
Lastly, I’ll say JINYA’s decor here impresses, feeling hip with a requisite mural on weathered brick but also refined with angular wood-panel wall and overhead installations and colorful booth upholsteries. As with the menu, the atmosphere doesn’t feel franchise-y at first glance, though you can tell some real money went into the design and buildout (in a way few one-off locals can afford at launch).
Phantom drops new items ahead of annual Beer Fest
From 2-6 p.m., Saturday, June 21, Phantom Canyon is hosting its annual Phantom Canyon House Party Beer Fest. Head Brewer Brian Koch told Springs Magazine last week — as part of a Father’s Day Beer Guide story — the the fest includes tastings from around a dozen breweries, with all downtown-area brewhouses participating plus others in the city and state. (See a current list at the link above.) In the article, Koch also detailed his reworking/tinkering with some past Phantom beers, including the bestselling Dos Lunes Mexican Lager.
Meanwhile, the brewpub’s Chef, Manny Coss, has also introduced new dishes for summer: chips & queso, elote dip, prosciutto & melon salad (with shishito peppers and a miso-honey vinaigrette), and The Funky Chicken (a fried chicken sammie on a brioche bun with pimento cheese, bacon and a hefeweizen maple glaze plus other toppings).
I had a kind invite from Phantom’s PR team to make it by for preview samplings of both food and drink (and to meet with Koch myself), but my schedule and life happenings of late prevented me from making it happen. (Sorry dudes!) So I’m glad they sent pics and that others in the community gave them some press.
Anyhoo, as for that worthwhile brew fest party, it’s dress-to-impress, with prizes for best 90s-theme costumes. Live DJ's will spin ’90s tunes and there’s more info at that link. Proceeds benefit Inside Out Youth Services. $30-$50 tickets (including early bird and VIP options).
Bites & Bits
• “Colorado only wins one James Beard award — but it’s a big one.” — Via The Denver Post. (Come on … you know you’re gonna click that link.)
• “New tariffs are reigniting tensions over an object that is critical to the food and beverage industry but that most consumers give little thought… Some craft beer brewers, an industry that has shifted much of its packaging to aluminum cans from bottles in recent years, are weighing their options…” reads part of this New York Times article published June 19. “It will likely force us to raise our prices,” one brewer was quoted as saying. “… which means business could slow down.” As just one local source that I can nab on-the-fly (just ahead of my deadline), I reach out to Side Dish Dozen member Bristol Brewing Company to glean the impact on their 30-plus-year-old business. Co-owner Amanda Bristol replies to say: “It’s such a wild card. It’s so on again off again you just don’t know. And there’s a big difference between a 10% tariff and a 50% tariff. But I would say generally, that depending on the percentage, beer prices would probably have to go up. We’re just not in a position to eat all that. But there’s not enough good information to really say anything for sure.”
• Also from the Times this week: Restaurants are resisting ICE raids by marking all nonpublic restaurant spaces (like kitchens) as off limits to Immigration and Customs Enforcement via signs that read “Private: Employees Only.” According to the Independent Hospitality Coalition that’s quoted in the article, ICE can’t enter kitchens without a judicial warrant. The IHC posted this quick slideshow on their Instagram to educate restaurateurs.
• The Warehouse just dropped its new summer menu. We haven’t sampled the new items yet, but we did make it in for dessert last weekend on a whim. You won’t be able to try the (vegan) strawberry/hibiscus tart with coconut ice cream and almond cream that just dropped off the spring menu. (Sorry, I’m sharing the pretty picture anyway.) But you can always find the flagship chocolate salted caramel tart that Owner/Chef James Africano says will always be on the menu. It’s a fabulously rich, ganache covered tart made with almond flour and garnished with Marcona almonds and Maldon sea salt — which means it’s gluten-free and you’d never know.
• The Gazette this week profiled the two-year-old drive-thru Tiny House Coffee, located on N. Hancock Avenue and operated by a local flight attendant.
• Kava Works, which I reviewed here in early 2024, has expanded into downtown. As reported by Springs Magazine, the enterprise has taken over the longtime Josh & John’s space that was most recently Lemon Lodge Ski Bar. “Downtown Colorado Springs has long needed more alcohol-free options — and now, with two kava spots open, you can even barhop between them,” owner Jason Benjamin is quoted saying.
• Western Omelette made a cryptic post on June 14 that said it “might be the last time you see some of us.” A reader had tipped me off days prior that the business had sold. I reached a staffer by phone earlier this week to learn more, and the person I spoke with confirmed the sale, saying that for now it's “business as usual,” with no plan for closing.
Side Dish Dozen happenings
Red Gravy: Book now for our next Sunday Supper Club with Chef Eric on July 13. We will be preparing dishes inspired by his trip to Montreal: a foie gras-inspired spin on poutine; baked bass filet with beurre blanc; roasted chicken with truffle sauce and whipped potatoes; and an authentic Canadian maple dessert. All courses are drink paired; $150.
Bristol Brewing Company: Local favorite SOAPDISH plays Music in the Yard this Friday, June 20, 6-8 p.m. Then come shake a tailfeather with the SofaKillers, Friday, June 28, 6-8 p.m. Catch Music in the Yard every Friday during June and July. And don’t miss Bristol’s limited-time Belgian Wit, with classic flavors of coriander and orange peel, “first created back in the 1300s by a bunch of savvy monks,” as described by Amanda Bristol. Also visit for new food items at Spark Beer + BBQ.
Rasta Pasta: Catch Mix Tape Music Bingo every Monday, 7-9, p.m. Listen to music, play bingo, have fun, win prizes! Our Happy Hour is the best kept secret in town: $3 Red Stripes, $4 House Rum Punch, $5 house wines, $5 munchies. Everyday, 3-5 p.m.
Four by Brother Luck: Come for the latest seasonal menu by Chef de Cuisine Ashley Brown and team (including lavish desserts)! Join us for 3-5 p.m. happy hours, Tuesdays-Sundays. And catch happy hours at Eleven18, 4-5:30 p.m., Tuesday-Saturday, and extended happy hours, 10-11:30 on Fridays and Saturdays. Also, we’re throwing a big party with DJ Rocky Ross starting at 7 p.m., Friday, June 27. You should be there.
Hammond’s Pastrami & Smoked Delicatessen: We are now serving daily, noon-sellout, at The Chuckwagon 719 — which runs noon-sellout Thursdays-Sundays. So four days a week you can choose between award-winning, authentic Texas BBQ at Chuckwagon or Hammond’s house-smoked meats turned into phenomenal sandwiches. (Or queue for both!) We make our signature pastrami, plus roast beef, turkey and more. All sides, sauces and desserts are made from scratch by us.
District Elleven / T-Byrd’s Tacos & Tequila / bird tree cafe: Our kick-ass $11.99 lunch special gets you chips & salsa, two tacos, rice, beans and a fountain drink; 11 a.m. to 3 p.m. daily. (You can’t beat it.) Happy hours are 3-6 p.m. Monday-Friday and all day Sunday. And Taco Tuesdays feature $3.50 tacos all day and $5 Margaritas and Swirls.
Blue Star Group: Remember how fun summer camp used to be? We’re bringing it back, but with better snacks and drinks. Camp Ivywild is a season-long celebration of food, fun and community, all happening inside a historic schoolhouse. Pick up an Adventure Card and earn badges by trying featured menu items, attending events and exploring the building. The more badges you collect, the more rewards you unlock like free cookies, cocktails and limited-edition vinyl stickers.
Upcoming events
June 21: 3rd annual Summa Solstice Block Party at Summa. 10 a.m. to 10 p.m. Live music, an outdoor craft market, games, local artists, face painting, raffles and featured beers from Red Leg Brewing; benefits the Organization of Westside Neighbors.
June 22: Paella on the Patio continues at TAPAteria. Three seatings; one of them is vegan.
June 24: The Pizza Protest at City Hall. 11:30 a.m. Bring $5 to donate toward pizza for a community picnic and represent your cause.
June 25: Farm-to-Table Summer Harvest Italian Inspiration dinner at Smokebrush Farm. 5-8 p.m. Featuring ingredients grown at the farm and around the state. Subsequent dinners with different themes run July 12 through Nov. 15.
June 26: Bike to Work Day. 6-9 a.m., includes free breakfast stations around the community.
June 26: Moonlight on the Mountain at Cheyenne Mountain Zoo. 5-9:30 p.m.
June 28: Colorado Springs Mimosa Fest.
[Early notice] July 17: 2025 Taste of Pikes Peak. The food event of the year. Get your tickets now! Get VIP passes and early entry tickets to beat the crowds and nab exclusive bites with Side Dish Dozen members.
Parting shot(s)
If you missed it on Side Dish’s Instagram and/or Facebook, check out our trolling of local property management company Griffis Blessing by creating a video of paddleboarding “Lake Lincoln” in the parking lot at the Lincoln Center. (Film credit: Cole McDaniel.) The development is home to several food and drink outfits, including Nightingale Bread, Building Three Coffee, and of course Side Dish Dozen members Goat Patch Brewing and Nacho Matrix.
The regular flooding of the parking lot (with even modest precipitation events) affects tenants and customers alike, and the situation’s about to get worse with the installation of a bank of Tesla chargers. When I first noticed the construction fencing going up, I presumed it was to fix the water situation. I was wrong.
As one commenter on my post puts it: “Let’s put in Tesla-only charging stations instead of universal EV charging stations in a parking lot that is already constantly overflowing with traffic and not fix the obvious drainage issue that exacerbates the parking issue.”
Behind the scenes/how we filmed it:
