Cooking gingerly
Thai Style food cart introduces C. Springs to khao mun kai (and serves a bangin' Pad Thai); Salsa Brava to sunset and yield to Urban Egg + food & drink news briefs galore
Around this time last year Lauren and I were in Los Angeles visiting friends and eating yummy food, of course. One spot our pals introduced us to was a place near their Pasadena home named Cluck2Go. It specializes in Hainan chicken and rice, of Chinese origin but now widely popular across Southeast Asia under other names. One of those is khao mun kai — the Thai moniker.
Despite the multitude of local Thai eateries, I’m not aware of any serving khao mun kai — that is until now, with five-month-old food cart Thai Style. They park behind Downtown Fine Spirits & Wines downtown, 11 a.m. to 7 p.m., Tuesdays-Sundays.
I’m directed to the spot by BrewCha owner Fatima Concepcion, who just opened her tea kiosk inside COATI back in June. When I’m in for a drink recently, she tells me khao mun kai is her favorite dish, and she introduces me to her friend Joy (full name Nadakorn Yancharoon) who happens to also be there at the time.
I know that Fatima knows her stuff, and I figure if a Thai person is directing me to Thai food somewhere it will definitely be authentic and good.
Before I tell you more about the dish and our impressions of it, here’s a little more about the owners: Joy’s partner in the venture is Chanupong Mahakiattikhun, who goes by “NU” as a nickname. The two worked as sushi chefs together at Sushi Thai Woodland Park for the two years preceding Thai Style’s launch. He’s from the northern city of Chiang Mai and she’s from Bangkok originally.
They tell me a familiar story I’ve heard from countless industry people over the years: after working for other people for a long time they desired something of their own. While they wish they could afford a brick-and-mortar spot now, realistically the food truck model is the way to get off the ground and stay nimble meanwhile. While they’re growing their walk-up business they’re also fulfilling orders on all the major third-party-delivery platforms. (Know that you can order ahead directly online for self-pickup to save yourself and them the extra service fees.)
Back to the food and drink: Whatever you order, don’t miss pairing it with Joy’s homemade salted lime and honey juice ($5), a stellar, sour-sweet sipper that’s an electrolyte pick-me-up due to the sodium. It’s a 90-plus-degree day when we’re visiting so the drink hits perfectly, reminding me of how essential these types of drinks are when traveling to tropical places. (I’m thinking back to my own time in Thailand as well as Indonesia.)
Because I’ve come to visit her truck literally the day after we met at COATI, Joy rewards me with a complimentary Thai iced tea — classic, equally refreshing between bites and definitely what I want to be drinking with the Pad Thai I order.
Pad Thai’s an easy litmus plate for determining a place’s true prowess, even though Fatima already vouched for this one. (I’m recalling my CS Indy days, where we did “food fights” and battled renditions of dishes around town to pick a favorite. We once ran all over trying multiple Pad Thai executions; I honestly can’t remember who won.)
We’ve selected shrimp as our protein and a medium-hot spicing level. Thai Style’s flavors absolutely slap. Great Pad Thai beautifully balances the taste sensations, as this one does. I think back to Side Dish Dozen member Suwanna Meyer of Elephant and Chaang Thai describing it to me last year: “In Bangkok, the flavors need to be savory, sweet, sour and salty, but not too sweet — just the perfect combo.”
Anyway, Joy and NU’s version tastes extra rich and feels so textually, exuding roasted peanut essence and a nice and toasty wok hay. Fresh squeeze of lime — chef’s kiss.
On finally to the khao mun kai, the dish exists as a polar opposite to Pad Thai’s layered complexity. Its delight stems from its utter simplicity and almost one-note poignancy. It’s like a super clean expression of chicken-y-ness, but not the bad, somebody-overcooked-it, dry kind of near-cat-food chicken. I’m talking about juicy and tender bird, cooked in a redundant chicken broth to infuse more pollo power. The central seasoning is ginger, which infuses the meat in the marinade, the broth and the bed of rice the chicken comes atop, accompanied by refreshing cucumber slices.
The broth gets served on the side for dipping bites, but I have no qualms going against advice and dumping it over the chicken and rice (to get the hot liquid out of a plastic container … I bring my own glass to-go ware to save packaging waste, hence my photos not showing typical to-go boxes). Also: I ordered the steamed chicken version, so I wouldn’t be sogging the crust of the fried chicken version; you can also order a combo of the two to try it both ways.
We enjoy the broth-soaked bites alone, with forkfuls of rice and with a side of provided house ginger sauce atop. Joy says they make it with fresh ginger, garlic, fermented soybean paste and fresh chilies, blended with their house sauce “to create a rich, flavorful dipping sauce.” It adds a pop of seasoning and mild spiciness, perhaps destroying the purity of the dish at its most traditional, but once you’ve experienced that why not enjoy it other ways?
Thai Style’s small menu also offers apps (like spring rolls or gyoza); a few fried rice plates (including a pineapple with cashews and veggies option); a couple of stir-fry items (basil-veggie-meat choice or orange chicken); and two more noodle dishes: drunken noodles and pad see ew.
My concluding question for group discussion: Will khao mun kai catch on here in C. Springs as it has internationally, such that we see it pop up on other Thai menus? Or will Thai Style enjoy exclusive service?
Salsa Brava to close and yield to Urban Egg
Rocky Mountain Restaurant Group (RMRG) founder Randy Price calls the sunsetting of Salsa Brava “bittersweet” in a press release, honoring the brand that launched his wider company in 2002.
On Aug. 29, the last-standing location at 5925 Dublin Blvd. will give way to the Urban Egg it shares space with. The press release sites guest-facing benefits to the takeover like increased seating capacity, extended operating hours and shorter wait times, while noting behind-the-scenes operational improvements like kitchen efficiencies.
In talking with GM Brad Gartner and Marketing Director Jami Leahy and asking more about the “why” of the decision, I glean the closure isn’t about Salsa Brava’s financials being problematic, but more about streamlining everything under a single strong brand. Plus, operating dual brands up to now under a single roof, and in a single kitchen, has effectively meant two separate staffs sharing space.
The brand at one point ran locations off Briargate and Rockrimmon. The Briar Village Point spot transitioned into an Urban Egg in 2019 and the Village Center Drive one became Salsa on the Rock that same year, purchased by a longtime employee. It closed in early 2025 and his since become another Miguel’s location.
While acknowledging Salsa Brava’s legacy, the two spokespeople say they aren’t looking back. Other than for the next month of specials to “celebrate the journey we’ve had over 24 years,” says Leahy. “We’re focusing on the future of the company,” Gartner says.
The future includes more Urban Egg locations in other states, operated by RMRG (with investor funding), not franchisees. Several spots among the dozen-plus portfolio exist along the Front Range, with a couple in Kansas City and multiple now in Texas, too. Austin will get its first location soon.
Springs locals might remember that Urban Egg was first named Over Easy before it rebranded in late 2018. The first Over Easy (inspired by Denver’s Snooze) opened downtown in fall 2012, next door to Sonterra Innovative Southwest Grill, another early RMRG concept that closed down in 2019.
Leahy tells me Urban Egg is “constantly evolving” under the direction of Executive Chef Josh Davis, who’s been in his role with RMRG for 20 years. Menus tend to be updated a couple times annually with minor changes informed by input from culinary management at each location.
“They can submit ideas and we’ll R&D it,” she says, noting seasonal scone flavors are one more item for fans to look out for. Right now at the University Village location you’ll find a Dubai chocolate scone that was in market testing during July and will be featured on menus company-wide come August, alongside new items like a Smoked Salmon Benedict that was a prior seasonal hit.
But back to Salsa Brava’s swan song: You can head in during the final month for specials like $5 house and $8 Perfect Patrón margaritas (at 2002 pricing). There will also be throwback dishes like Margarita Chicken Enchiladas, made with Jack cheese and spinach, tomatillo lime sauce, fajita-marinated chicken and cilantro cream. (We relish it during our visit as part of a trio of plates the team brings us to photograph.)
At their direction we revisit a “Christmas” (red and green chile) steak burrito and the bestselling fajita platter, both of which highlight notably tender and succulent beef, salty and seared and complementary to all the fixings. I sip on the housemade pineapple-vodka martini, served up with a sugar rim. Its flavor hits like a boozy agua fresca, the fruit doing all the talking, lightening the comfort food’s heaviness.
That pineapple-vodka martini (which sees the fruit steeped in vodka for a month) has been such a Salsa Brava staple since day one that RMRG incorporated it into Urban Egg’s menu too. It’s utilized as component in a couple other cocktails: with OJ and prosecco in the Maui Waui and with bubbles, Mavi Aperitivo, sparkling water and lemon in the Urban Spritz. You can also get it on its own with a splash of pineapple in the Rise & Pine Martini. (See what they did there?)
Not much else other than the mildly spicy house red and green chilies, which show up on Urban Egg’s breakfast burrito, will survive Salsa Brava’s menu. It’s a full retirement for all the rest. Which, frankly, feels like an okay thing in our marketplace that’s well saturated with Tex-Mex style fare.
As we sample and snap our pics, my feeling is this food is starting to feel dated anyway — a throwback to the ’90s and early aughts when José Muldoon’s (which turned 50 in 2024) reigned supreme and craft cocktail culture had yet to appear and elevate the bar side.
On the food side, a proliferation of alluring, modern taquerias have eaten the lunch of many of the institutional spots, some growing popular enough to justify brick-and-mortar themselves. And as exemplified by Denver’s highly awarded fine-Mexican scene (think: the Fonda Fina Hospitality concepts), the new frontier is diving deep into true-Mexican heritage and culture, further developing the American palate and distancing the genre from over-cheesed monstrosities that were the gut-bombs of an entire generation of eaters.
So while RMRG’s taking the diplomatic “bittersweet” stance on killing its pioneering darling — rightfully indulging in nostalgia — methinks there must be some relief mixed into cocktail of emotions. With simplification comes clarity. The focus on the bright morning horizon for which Urban Egg stands well positioned to soak up sun.
Catch live music on the patio, Aug. 21-22 and 28-29 starting at 5:30 p.m. each night.
Bites & Bits
• The Chuckwagon 719 received a visit from Texas Monthly magazine contributor and barbecue editor Daniel Vaughn this past weekend. “As a born and raised Texan I'm not sure there is a more accomplished feeling!” co-owner Jared Hammond wrote on Facebook. For context: the publication’s Top 50 BBQ List has been likened to the Michelin Guide of the barbecue world. “I’m pretty sure we told you how much it would mean to us if he ever showed up,” co-owner Deidre Hammond said to me afterwards. “And it was more than we could have dreamed of.” On her Facebook page, she told a more amusing story: “When I walked into the restaurant dining room and rounded the corner I did a triple take, then I ran to Jared and said ‘Jared is that &@&$*$< Daniel Vaughn over there.” When I ask Deidre how Vaughn found them, she says one of their customers told him about Chuckwagon 719.
• ROHR Coffee has (finally) opened its long-desired drive-thru at 2013 Templeton Gap Road. (“Fourth time’s the charm, babes.”) It’s now open daily from 7 a.m. to 2 p.m. just in front of their sit-down cafe space in the same shopping center. (Not familiar with the brand? Meet them here.)
• Totem announced on July 29 that it would be “hitting pause” to work on “the next chapter of Totem.” The spot only opened in October 2025, and in May of this year had worked on a revamp with a new chef in place. Though challenges have clearly continued, the eatery says “the fire is still burning” and they’re taking the time off to “experiment, create, and perfect every detail of what’s next.” The announcement did not give a predicted reopening date, but I reached out to them and learned they’re tentatively thinking about a two- to three-week closure timeline with plans for a re-grand opening when it’s time. Follow their socials for updates.
• Pizza Paul’s Perfect Pies is having a Pay What You Can Sale from 11 a.m. to 7 p.m., July 31 outside of The Next Us coworking space at 525 N. Cascade Ave. Owner Paul Di Diego is closing the food truck and wants to go through what ingredients are left while giving fans a final taste of his Neapolitan pizza in New York-style slices.
• Cinchona has added a prepared food item to its tight coffee and tea menu: onigiri, prepared for them by Chiba Bar. The triangular Japanese-style rice and seaweed snacks, stuffed with ingredients like egg yolk, kimchi or seared ahi, are $5 and will be prepped fresh for daily service on Fridays through Sundays, until sellout each day.
• From The Gazette this week: Ice Cream Lab moving downtown, taking over Michelle’s and Munchie’s building. The article notes a “somewhat crowded field” of ice cream spots downtown these days. Josh & John’s is the historic anchor, of course, but recently Lolley’s opened nearby and Ice Guys also expanded into south downtown.
• “We had a big crash, but we came back stronger!” wrote Bread & Butter Neighborhood Market on their Facebook page late last week. Click in to see a very sad amount of broken liquor bottles spread across the floor, the result of a shelving collapse. (For a moment I was reminded of the broken bottles at the Virginia liquor store that went viral late last year after a raccoon made a mess and passed out drunk on the floor. I know everyone’s all in on Jimothy right now, but my hero remains drunk raccoon between the two bandits.)
• “Cracker Barrel Chief Executive Who Oversaw Logo Change Steps Down,” reported the New York Times. According to data cited in the article, the botched rebranding effort caused sales to fall 2.6 percent with foot traffic declining 6.7 percent over a three-month period, resulting in a drop in revenue of $797.4 million. (Don’t feel too bad for said executive; she departs with $4.6 million in severance pay apparently. … Remind me why we pay CEOs so much in this world.)
• A Chicago dog, a pastry, and a pandesal walk into a garden. It’s the Taste of Pikes Peak! And that’s a link to our latest KRCC/CPR segment as Andrea Chalfin and I digest our experience judging this year’s premier culinary event.
Hoppenings of the week
Beer Events
IPA Tasting with a certified beer judge at 105 West Brewing Co. July 30, 6 p.m. $25 includes five Colorado IPA samples.
Music in the Yard at Bristol Brewing. July 31, 6 p.m. Free; this week, enjoy Ty Gibbs.
Maker’s Market at Red Leg Brewing. Aug. 2, 11 a.m. Support independent creators while enjoying craft beer and community.
Beer Releases
Monsoonal Kölsch at Lost Friend Brewery. A new light and crisp Kölsch with a clean malt character and subtle finish. An ode to recent rain.
Tangerine Haze at Storybook Brewing. A fresh pale ale.
Tasman Mist Hazy IPA at 105 West Brewing. A New Zealand blend of Nelson Sauvin, Motueka, Riwaka and Wai-iti hops, resulting in a punchy burst of fresh lime zest and bright stone fruit flavors, balanced by a resinous backbone with dank undertones.
For full listings of events and releases download the free Hoppenings app on Apple on Google.
Upcoming events
July 30: Sip with Schnip at Elephant Thai - Monument. 5-8:30 p.m. Come see the new location! Side Dish subscribers get one free Thai iced tea with your meal by request. Special pricing on newly created dishes: Grilled Beef Ribs, Beef Rib Khao Soi, and Salmon Choo Chee. Full menu available, with lots of gluten-free and vegan items.
July 30: Tails, Tunes & Tastes at Cheyenne Mountain Zoo. 6-9:30 p.m. $64.75 tickets include two drinks and unlimited food samples. (Event repeats Aug. 27 and Sept. 24.)
Aug. 1: Indian Food Festival at Liberty High School. 11 a.m. to 4 p.m.; food samples, dance and music performances, food competitions and more. Free; early access/$12.50.
Aug. 1: United We Rock Beer Festival at Rock Ledge Ranch. 2-8 p.m. Brews, spirits, live music and food trucks.
Aug. 1: Vine & Notes Wine Festival in Woodland Park’s Memorial Park. 11 a.m. to 5 p.m.; $45-$66.
Aug. 2: Pinot Palooza on the Patio at The Margarita at PineCreek. 3-6 p.m.; $75 with proceeds benefitting the Tri-Lakes community.
Aug. 8: Tacos & Tequila Festival at UCHealth Park. Throwback hip-hop, margs and tacos and much more. $77-$181 between GA and VIP options.
Aug. 15: Pasta in the Park. 6 p.m. $120 benefits TESSA.
Aug. 16: 8th annual Smokin’ the Ute Pass Summit at Paradox Beer Company. Noon to 2 p.m. $15-$35 includes tastings and a drink ticket.
Aug. 16: Paella on the Patio at TAPAteria. Three seatings; $55 includes a drink. (Next up: Sept. 20 and Oct. 18.)
Aug. 18: KRCC Live: Michelin in the Springs with Side Dish at Ivywild School. 6:30 p.m. A live recording with special guests to discuss the Michelin Guide’s potential impact on C. Springs’s culinary scene ahead of statewide award announcements later in the fall. $25 tickets include small bites; drinks available for purchase.
Aug. 20: Jefferson’s Bourbon Meet the Maker dinner in The Penrose Room at The Broadmoor. 6 p.m., $258.
Aug. 21: On the Mesa at Garden of the Gods Resort & Club. 6-10 p.m.; $195 benefits Goodwill.
Aug. 21-22: 2nd Annual Polaris Pour - Bourbon at the Gate at Hotel Polaris. Bourbon and cocktail seminars, culinary pairings, grand tasting and much more.
Aug. 23: 4th annual 719 Battle of the Food Trucks outside Norris Penrose Event Center. Featuring samples from 45 area trucks. 11:30 a.m. to 4 p.m. Beer Garden, live music and more.
Parting shot(s)
Sometimes I get backlogged on content and not everything makes it to this newsletter — instead hitting my social media channels.
So here’s a random photo dump from recent weeks that captures some things eaten and drinks drank. Presented in no particular order of importance:
• When I charge my EV at the Target in Castle Rock whenever heading to and from Denver I tend to head in and pass the time working at the attached Starbucks. I get a drink to pay my dues. Recently I tried their iced blue coconut matcha seasonal drink. I’m told they make it with 2% milk, to which mango syrup, toasted coconut syrup, matcha, blue spirulina powder and vanilla cold foam are added. It smacks tropical and highly sweet for my tastes. But hey, with a portion of sales proceeds going to the international Get Blue clean water initiative, don’t I feel better about my purchase? Well … kinda. Also, I don’t go to Starbucks often, so I didn’t know they were now selling protein cold foam in half a dozen flavors; a grande gets a 15g protein boost. Wow America is obsessed with protein right now.
• Speaking of Americans’ fixation on protein now, I probably don’t have to tell you that tallow is still trending, thanks in part to the war on seed oils (and Mr. Jeans in the Sauna and Ice Bath, RFK Jr.). I was recently up north and grabbing a coffee at Hotel Polaris’ lobby coffee kiosk when I spied this new-to-me snack bar company (Genesee Nutrition) and their bison tallow protein bar. I was curious enough to try it, next to a disappointing dirty chai that was not up to the standards we last experienced on site. The bar, too, left much to be desired, mainly in texture as its incredibly drying to the mouth and a bit sticky. Ingredients include peanut butter, raw honey, whey protein, collagen and the tallow (layering the proteins) plus coffee and coconut sugar (13g total — not too bad). The roasty coffee and honey flavors are positives and it all tastes natural enough versus synthetic in any way, but it’s just not convincing enough to draw me back to buying it again in the future. I can see it playing well with the hotel’s military clientele though, because the whole product just looks testosterone fueled. (They should probably get Hegseth to shill for it.)
• I hadn’t been back to Grand View Restaurant at the Garden of the Gods Resort since writing about it in June 2023, just after it was renovated and reopened. I recently had family in town and wanted to create some special experiences with memorable scenery, so of course Grand View made the list. It has an unparalleled view directly down onto Garden of the Gods with Pikes Peak centered in the background. It has to be the best piece of real estate in the whole city. A lot of people still may not know that the restaurant is open to non-club members, which makes it kinda like dining inside The Broadmoor in terms of a towny’s access to bougie stuff. Our food was overall totally serviceable (not spectacular for the prices) and we were more than happy with our patio table right up against the lawn’s edge. But the reason to go, if it’s not clear by now, is the view, the view, the view! I could linger here all day just staring off into the distance daydreaming.
