Crema the crop
The Best Coffee & Lounge sets swanky standard; Codswallop fish & chips finally opens; a new drive-thru coffee kiosk with purpose; Battle of the Food Trucks results + more food & drink news
The Best Coffee & Lounge opened May 29 in the former Wild Goose Meeting House spot downtown at 401 N. Tejon St. You won't recognize the space after a significant interior overhaul that's made it rather swank and upscale feeling despite an approachable, relatively simple menu.
Give a quick skim/re-read of my prior chat with co-owner Tim Hines in early February to refresh your memory of everything underway with he and his wife Monse’s businesses, which include Monse’s Taste of El Salvador, Saigon Cafe, Mountain Shadows Restaurant and this new coffee cafe. (Points for anyone who can remember what “Best” stands for as an acronym in the business name. Go ahead and see.)
There’s action afoot with every entity in the growing empire, so allow me to quickly update you on each before detailing my first taste of The Best Coffee & Lounge — which, despite the generic name is a masterstroke of SEO bait for anyone Googling something like “best coffee shop Colorado Springs.”
• Saigon Cafe: The Hineses bought it in 2023 and took a lot of community flak for changes made, as I detailed in my early 2024 review. It has hummed along since with newfound followers to make up for the spurned regulars of old, but it hasn’t become a rocketship and the Hines are hanging up the concept. It’s already done. It’s been closed for the past couple weeks for renovations and when it reopens in a couple/few months tentatively it will be “unrecognizable” in Tim’s words. No more Vietnamese — go get your fill at the many other fine mom and pops around town — as the space will become a second Monse’s Pupuseria. The Salvadoran-inspired menu will offer some downtown-exclusive items and otherwise mirror the flagship OCC location, located just over two miles away. But the decor and ambiance will be as upscale as The Best Coffee & Lounge he says, “like something you’d experience in Cabo.”
• Monse’s Taste of El Salvador: Once renovations conclude downtown the couple wants to refresh and improve the look and functionality at home base in OCC, which originally opened in early 2018. Part of the plans call for The Best Coffee & Lounge Express (that’s a working title, as I understand it) to occupy the former juice bar front along 25th Street at the Cucharras Street intersection. It’s envisioned for quick coffee service, spillover space and a spot to order and pick up to-go food to alleviate foot traffic at the main entrance on the building’s other side.
• Mountain Shadows: Be patient. “We’re hoping by the end of the year,” Tim says, noting extensive renovations that include a 12-foot bump out of the framing to expand the kitchen so they can create dedicated gluten-free prep space. There’s not much else of an update at the moment, but again, if you missed my earlier reporting, see what’s planned for the recreation of the beloved breakfast spot here.
Back to The Best Coffee & Lounge: The Hines have partnered with Humberto Cabrera and Rudy Ramos on this project. Cabrera says he was customer of Monse’s and came to befriend the Hines — now here they are in business together. He comes from a construction background and is responsible for the fine decor you now see at TBC&L. (Man, why wasn’t I abbreviating the biz name way higher up the page? Oh well.) He’ll also be working on the future renovations discussed above, and this is his first venture into the food and drink industry.
He tells me he’d wanted to open his own coffee shop years ago while living in Boston, but the Covid pandemic disrupted his plans. He shared that info with Monse at some point, then she who brought the idea to him of taking over the Wild Goose spot once it popped on the market. They love the corner space and wide views out the double garage doors. Cabrera really desired an upscale lounge feel, and spent roughly six months to bring it to life. (Go check out cool touches like a glowing moon installation set next to a couple reclining thatched seats in the dim hallway between the dining room and rear meeting room.)
To the offerings: There’s a bifold coffee and bar menu with traditional and modern espresso drinks (made with a custom blend roasted locally by Barista) plus classic cocktails and a signature espresso martini made with Breckenridge espresso vodka, coffee liqueur, espresso and Bailey’s Irish Cream. (They join Chiba Bar in having a beet juice drink printer, though it’s much less of a machine than the cyberpunk bar’s inky beast.) They make me a demo drink and surprise me with my Side Dish logo in the foam next to a few coffee beans; it’s a solid and enjoyable espresso martini rendition, deeply coffee spiked with an almost maple-y rich sweetness and cinnamon aroma from the sprinkled garnish.
You’ll find six beer drafts split between big-scale Colorado breweries (like New Belgium and Breckenridge) and mass-market labels like Modelo (that inform a house Michelada and other drinks). Plus a small and competent vino list and top-shelf spirit options to up-charge drinks should you desire to. “The focus,” says Tim, “is on the drinks, supported by a light food menu. The intent is to keep this easy to navigate. Everything’s made fresh and Monse designed the food menu, with a Latin influence.”
For their launch menu, there’s just over a half-dozen items, from a Cuban sandwich and birria grilled cheese to soup and salad of the day, a breakfast burrito and Salvadoran-style, customizable tostada with beans and plantains. So I can snap some pics and try a couple samples, they plate me their Chilaquiles Verdes and Very Berry Waffle (also available in pancake form).
The first arrives with birria meat (though you can get carnitas or Soyrizo plant-based chorizo) and Monse’s tomatillo chile verde sauce. Her birria’s bright with clove notes and flavorful from achiote and a chile pepper mix that includes guajillo. She doesn’t go heavy on the spice, true to the Salvadoran palate, opting instead to incorporate more tomato and onion into her saucing. “I will always do my style and put my twist on things,” she says, acknowledging that this is her version of a classic Mexican dish. The black beans on the side aren’t an afterthought: she soaks her own (eschewing canned products) and cooks them with garlic and onions to give them character.
The gluten-free, almond flour waffle sports a blueberry syrup and “lechera sauce” akin to a creamy dulce de leche she explains. It’s plated with strawberries, blueberries and a couple segmented grapes — created as a breakfast bite but easily order-able by later day as a dessert if you wish.
Expect the menu (which is 80 percent gluten-free) to rotate regularly with favorites (based on sales) sticking around and new specials coming on, says Tim. They’re also in the process of adding some quicker grab-and-go items such as pastries from The French Kitchen, he notes. If you’re really in a hurry and want to skip any potential line to the counter, you can order from one of two touchpad screens located just inside the door and do contactless payment. That’s part of the “modern, digital” vibe Tim says they were going for as part of the classy atmosphere.
Nevermind the gap (Codswallop finally open)
You probably remember just before the new year when I told you Codswallop British Fish & Chips was imminently opening. And then it didn’t. For months.
To sum up why succinctly — in a handful of words — let’s go with: Pikes Peak Regional Building Department. Want to know more about that? Just go chat up Marti or one of the guys when you drop in for a first taste.
Yes, they’re finally open, as of May 22. But they’re still on limited hours as they staff up, so temporary hours currently are: 4-7 p.m. Wednesdays, 11 a.m. to 7 p.m. Thursdays-Saturdays and 11 a.m. to 6 p.m. Sundays (closed Mondays-Tuesdays).
If you missed it, I strongly encourage you to read my prior writeup on the venture for the full backstory, including details on The Brit, which Marti says is now on track to launch late summer/early fall — later than the guys had wanted in terms of capturing neighboring Switchbacks FC crowds this summer. But on track, nonetheless.
While they’re waiting, he says they aim to expand offerings at Codswallop as they ramp up, eventually to include pasties and pies. Their launch menu focuses tightly on fish & chips, with a fish-only option plus a half dozen side items. There’s also poutine and battered sausage in the “not fish” section as well as a kids menu. And he highlights how they have a dedicated fryer and work space for gluten-free options.
I order the wild-caught Atlantic Haddock fish & chips ($19, whereas cod would be $17 and swai $13). Marti dresses them for me with malt vinegar and kosher salt as they come over the kitchen line and to the service counter for pickup. I snag one of the open two-tops on the sidewalk outside next to the parking lot and fork flaky bites into the tangy tartar sauce, greatly enjoying my first bite of fish & chips in the longest time. (I honestly can’t recall when and where I last ventured for the dish.)
Chef Phil Griffin’s crunchy batter style delights, clinging nicely to the fish and not sogging. Though the haddock’s not as delicate as cod texturally, I like its more rich flavor, nor regretting my up-charged (bougier) selection. The chips are more of the browned, limp, home-style that don’t go through all the pre-processes to crisp up. That’s not my favorite fry personally when it comes to the tactile experience, but no complaints over the simple flavor of salty spuds that I happily drag through my remaining tartar sauce. (Sides of curry sauce are available if you prefer that.)
Perfect pork belly with Ranch Foods Direct
The other Matt S. judges the Battle of the Food Trucks in my stead (and represents Side Dish stoically)
I hereby decree an honorable Side Dish ambassador title to contributor Matt Sayar, who filled in for me June 1 at the Battle of The Food Trucks. Last year, I joined other media peeps to judge 40 participants, and we selected Bowl in the City as top truck.
This year, Sayar and co-judges once again chose Bowl in the City for top honors (kudos!), commending the “spectacular presentation” of their Korean bao buns. See his photo and a list of all the winners, including in the People’s Choice category, over in Matt’s writeup, titled "Judgement Day.” (One of us will be back.)
What I particularly enjoyed from Matt’s point of view is his analysis of “What’s it like to be a judge?” I’ve judged countless local events over the last couple of decades such that it’s quite routine to me (old hat, I might say, if punning over my brand logo). I hadn’t even thought how Matt might feel approaching his first critical assignment — I just knew he was the right guy for the job and I had full faith in his tastes. (See why, in one image.)
First, he gleaned the sage advice of “pace yourself,” because sampling 37 plates of food (this year’s bounty) takes a toll on the tummy, especially if you keep eating something that attracts your tastebuds. Put it down; more is coming.
Second, he rightfully wrestled over “being fair and impartial,” wanting to do a good job at his job, simple as that. “In the beginning,” he writes, “it was easy to Oooh and Ahhh at everything, but by the time you've seen your fifth taco plate, how do you maintain that same enthusiasm?” (See how he answers that question, here.)
Lastly, he offered a summary critique, saying “our city is spoiled with good food trucks.” So no worries if you missed the event. All you have to do is keep your eyes open for weekly location announcements — from breweries and community markets to meet-ups and events like Food Truck Tuesdays at The Colorado Springs Pioneers Museum, which just launched for the season on June 3, running through Aug. 19.
Drink for a fish (and bird)
A new drive-thru coffee kiosk recently opened at the intersection of Union and Academy Boulevards named Sanctuary Coffee. It functions as a fundraiser for decade-old Fins and Feathers Avian and Aquatic Sanctuary, located a couple of wing flaps away, which is to say directly across the parking lot at 5002 N. Academy Blvd.
A sign attached to the kiosk at the ordering window explains that “every penny we earn directly supports Fins & Feathers’ life-changing work.” The agency provides “proper care, shelter and advocacy for hook-bill birds and freshwater fish.”
Sanctuary Coffee is open limited hours, from 9 a.m. to 1 p.m., Tuesdays-Saturdays and you can view its full menu here. They serve quality local craft coffee from Hold Fast Coffee Co., located not many wing flaps (or tail flips, if you prefer) away, less than a mile up Academy. (Side note: I pondered titling this blurb “Hold Fish” but it didn’t make sense until you read further down so I scrapped the idea.) More specifically they use Hold Fast’s House Blend for all espresso drinks, as there’s no batch brew option, but they’ll happily make you an Americano in place of a cuppa drip.
We order a trio of drinks: the Emerald, Aphrodite and Dio.
The Emerald is a coconut milk chai latte with brown sugar that for some reason gives us hot apple cider feels more than classic chai vibes, with a finish of baking spices. The Aphrodite, which we order iced, takes potent cold brew and adds chocolate milk, raspberry syrup and a chocolate drizzle lining the to-go cup. It’s decadently pleasing.
As is my iced Dio, a chocolate milk latte with peanut butter flavoring. The PB makes the coffee taste roastier, reminding me of the natural flavor of typical blonde roasted coffees. And I like the chocolate milk sub-in for regular milk because it’s more original for a menu and not something I’ve seen done often at all. That, and it totally works flavor wise to add a deeper chocolatey note to the drink — always welcome in my book, especially if I’m straying for a sweet drink versus a traditional sipper.
Bites & Bits
• 1350 Distilling announced on June 4 that it will be permanently closing on June 8. The outfit wrote that the “decision was not make lightly” and “with great sadness” though they didn’t elaborate on the reason for shuttering. Owner Jake Weien celebrates having raised “over $20,000 for local nonprofits, and provided thousands of dollars of product in like-kind-donations and services” during their five years in operation. Until end of service at 5 p.m. on the 8th, customers will find 20 percent off cocktails, bottles and merchandise.
• June 13 will mark Metric Brewing’s final day in operation. As Side Dish reported in early May, the outfit said that “by no choice of our own” they were no longer able to operate at their location of the past seven years.
• A local real estate entrepreneur has an idea for a late-night food truck lot located in a vacant lot on E. Fillmore St., diagonally across from Ranch Foods Direct. According to a post online, he’s under contract to buy the property, envisioning space for 5-6 trucks plus seating and a gaming area. He’s seeking input from truck owners, and says “Chakos pitstop will be coming soon.” (Unsure if the lowercase pitstop is intentional.)
• Here’s a quick guide to this season’s farmer's markets via Springs Mag.
• Also in Springs Mag last week, Warren Epstein chats with Richard Skorman about “50 Years of Books, Food, Film and Community” at Poor Richard’s.
• Just before leaving town for travel last month, I joined a recording of the Loving the Springs podcast, titled: “A postmortem for the Indy?” I was a guest alongside Colorado College journalism professor Corey Hutchins (who produces the worthwhile Inside the News in Colorado weekly newsletter). With the trio of show co-hosts (Dave Gardner, Carrie Simison and Al Brody), we discussed the CS Indy of old; the more recent (turbulent) years, including the past year under new ownership; and the potential future of the brand as it was recently acquired by Colorado Media Group.
• Continuing the trend of Dubai Chocolate things — started locally last year with the classic bar by Rocky Mountain Chocolate Factory, and recently continued by La Concha Bakery with a Pistachio Dubai New York Croissant — Sasquatch Cookies got in on the game this week with a Dubai Chocolate Cookie. They describe it as a “rich double chocolate cookie filled with smooth pistachio butter and wrapped in soft, crêpe-like katayef dough. Gooey, bold, and seriously addictive.”
• Make this Cuban Mojo Shrimp recipe from local Side Dish friends Season Two Taste.
• I confess, I didn’t know until now that someone had created a Step Brothers-inspired Catalina Wine Mixer that’s now a decade old. “The crowd was peppered with nautical attire, argyle sweater vests and lots of whimsical custom merch,” explains the New York Times writeup.
Side Dish Dozen happenings
Red Gravy: Our patio is open for the season, so come enjoy al fresco dining with us. Make us your lunch spot. Our Red Gravy Mix gives you a choice of soup or salad and a half order of pasta for just $14.99. Enjoy happy hours from 4-6 p.m., Mondays-Thursdays, with half-off glass wines, drafts and well drinks plus apps on special.
Four by Brother Luck: Take advantage of Wine Wednesdays with half-off bottles (under $75). And catch happy hours from 3-5 p.m., Tuesdays-Sundays. Come for Sunday Karaoke Nights at Eleven18 from 5-9 p.m. and enjoy 50% off sparkling wines with the purchase of a dozen oysters. And take a class with Brother Luck at the chef’s counter; A Modern Latin Small Plates Class is June 10 & 17. Or cook and dine in The Studio with Brother, June 13 and 14, and experience eight courses.
Bristol Brewing Company: Catch Music in the Yard every Friday during June and July in the Ivywild Schoolyard. This week it’s The River Arkansas, and next Friday Wirewood Station rocks the yard. Shows are free and run from 6-8 p.m.
The Chuckwagon 719: We’re open noon to sellout (usually by 4 p.m.) Thursdays-Sundays. Hammond’s Pastrami & Smoked Delicatessen is popping up in our food truck just outside with our signature smoked deli meats (prime rib, roast beef, turkey and more) for sale plus a special smoked sandwich menu. All sides, sauces and desserts are made from scratch by us.
T-Byrd’s Tacos & Tequila: Our $11.99 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. Happy hours are 3-6 p.m. Monday-Friday and all day Sunday.
Rasta Pasta: Kids love Rasta Pasta, and they eat free every Monday. Also come for Wine-Down Wednesdays, where all house wines are two for the price of one! Lunch specials daily until 3 p.m. Same great flavor, smaller portion, smaller price!
Upcoming events
June 7: National Chocolate Ice Cream Day celebration at Lolley’s, with $2 off chocolate shakes and Chocolate Decadence pints. (Also, among new summer flavors are three vegan offerings: strawberry cheesecake, piña colada and rainbow sorbet.)
June 7: Manitou Springs Wine Festival in Memorial Park. 11 a.m. to 5 p.m.; $65-$100.
June 8: Poor Richard’s 50th Anniversary Celebration. 11 a.m. to 4 p.m., including a retro food menu and cake, live music and a kid’s zone with story time, plus local authors and more.
June 10: Food Truck Tuesday at The Colorado Springs Pioneers Museum. 11 a.m. to 1:30 p.m., featuring rotating weekly trucks.
June 14: Feast of Saint Arnold beer festival at Chapel of Our Saviour Episcopal Church. Noon to 4:30 p.m.
June 14: Famous Dave's 2nd annual All-Star BBQ Series at Texas T-Bone Steakhouse. Seven teams will compete to move up towards the grand final of the World Food Championships. Free BBQ samples, giveaways, games and more.
June 21: Phantom Canyon House Party. 2-6 p.m. Includes unlimited beer tastings from more than a dozen breweries, giveaways and live ’90s DJ music. Dress to impress; prizes. Proceeds benefit Inside Out Youth Services. $30-$50 tickets.
June 28: Colorado Springs Mimosa Fest.
July 17: 2025 Taste of Pikes Peak.
Parting shot(s)
Good food needs a good hat. (Thanks balloon lady!)
At last weekend’s 8th Anniversary Carnival celebration at The French Kitchen, TFK Chef/Instructor Anne Doan made fresh Vietnamese crepes with lettuce leaf and herb wraps, plus homemade nước chấm sauce. Check out TFK’s upcoming calendar if you’d like to take one of Chef Anne’s classes.