From Afghanistan with love
Shah Kabob House expanding with Skewer & Slice kabob/pizza concept; My Cellar Wine Bar expands offerings downtown; Rooftop Invitational crowns a top bartender + more food & drink news and events
Shah Alizada was 18 years old when he tried pizza for the first time.
Growing up in a village in Afghanistan, he’d only eaten Afghani food his whole life. He was 11 years old when the Americans arrived, and 18 when he began working with the Marines as a local interpreter.
Kandahar Airfield was the second largest U.S. base in-country at the time, and hosted a number of restaurants for troops, ranging from familiar chain brands to local vendors. “Some buddies of mine said “let’s go get some pizza, and we went, and I was like ‘oh man, I really like this’” recalls Alizada.
Once acquainted with the universally popular item, he says he began seeking it out, finding rather “amazing” renditions in Kabul. When he gained U.S. citizenship in 2014 and moved to the States, his former commander during the war picked him up at the airport and drove him directly to Old Chicago. “We shared a beer and a pizza,” he says. “That was the start of my American life.”
He would later venture to New York City, intent to visit Ground Zero, saying “my life story is directly connected to 9-11.” He says he ate pizza for lunch and dinner for three days straight. “All of them were good.”
As American foods go, Alizada also found affinity for chicken wings at a chow hall on a U.S. base. It became his #2 favorite item from our comfort food pantry. Every Fourth of July he meets up in Washington state with his teammates from the 1st Special Forces Group. One of them is originally from Buffalo, and taught Alizada how to make an authentic buffalo sauce. “The wings are one of the main reasons I go to that reunion every year,” he jokes.
The reason we’re talking about pizza and wings together now, two years after I first met and interviewed Alizada at Shah Kabob House, is because sometime in May he’s aiming to open the doors at Skewer & Slice Kabob & Pizza, an Afghan-inspired fusion concept at 6970 Mesa Ridge Parkway, #130. It will feature most of the items beloved by loyal customers at three-year-old Shah Kabob House (at 829 Cheyenne Meadows Road), but add pizza, wings, homemade ice creams, Turkish coffee and other features fit for the larger location.
In hearing the details, I can say it sounds like C. Springs (er, Fountain more accurately) will soon see some items not to be found elsewhere in our marketplace. (That’s what excites jaded old me, tired of clone stamp reproductions of common fare.)
Here’s more from our chat:
• The pizza: Still in final development, Alizada initially talks about a Neapolitan approach, but calls it “Shah style.” When I ask about the dough and he likens it to their house naan bread, I say “why not just call it naan pizza?” He considers it and we banter back and forth like pizza nerds, discussing floppy versus holdable structure, thickness, the deck oven he’s procuring, etc. Alizada says he’s definitely doing a traditional tomato sauce, but planning to make a variant based on their Eggplant Borani sauce. (That’s my favorite item at Shah Keban House, so my ears perk up.) Toppings will include unique options like chicken shawarma and beef pepperoni in place of pork, as devout Muslims, like Jews, don’t eat it. That said, all meats at both locations will be Halal certified.
• The wings: They’ll be marinated in the same way that the chicken kabobs are marinated at Shah Kabob House. He’ll feature his military buddy’s buffalo sauce. And for a fresh take on ranch dip, he plans to use his homemade yogurt as a base instead of sour cream, which he describes as having a more citrusy flavor.
• Lamb lovin’: Shah Kabob House should still be your go-to for a more robust menu of lamb options, because Alizada plans to limit its service and focus more on chicken plates at Skewer & Slice. Why? Because he’s meticulous about how it is prepped, starting with the cutting and breaking down of the meat before it’s marinated. He says even his brothers who work for him don’t do it his way, and that he’s concerned new cooks wouldn’t hit his standard either. “It’s a whole process,” he reiterates. So, “I’m trying to Americanize this new place,” he says, nodding to streamlining consistency.
• Homemade ice cream: Alizada describes how ice cream is made the hard, manual way in Afghanistan, spinning a bowl over ice arduously and hand mixing. He’s certainly not going to do that. Instead he’s invested in a $34,000 machine to do it professionally, at scale. Expect vanilla, pistachio and salted caramel flavors at opening. Plus an Afghan-style pistachio and rosewater ice cream called Sheer Yakh. (This I cannot wait to try!) He also plans to make affogatos with imported Turkish coffee, and other desserts will include pizza cookies, with flavors like Nutella and Dubai Chocolate. (From the pastry case, don’t miss Shah’s baklava cheesecake, a fun hybrid item with flavors that remind us of cinnamon roll icing.)
• Coming later: Skewer & Slice will create an express line to a separate register, aimed at quick-serve, grab-and-go plates. Think: something like building your bowl at Chipotle, with pre-prepared items. The alternative will be made-to-order plates for dine-in, just like at Shah Kabob House. Alizada also plans to add a 10-draft station of self-pour beers and a couple wines. He loves IPAs and plans to host a couple, plus domestics like Coors. He wants to be careful in promoting this feature, as Islam forbids drinking alcohol and he doesn’t want to create confusion with the Halal menu. “For me, it’s a business requirement in this society to offer alcohol,” he says. “People want this — 99% of my customers aren’t concerned about Halal.”
• More on Alizada’s why: “I love America so much… The response to my first location has been amazing and we’ve been overwhelmingly supported. We feel we are bringing real value to the community. My, my brothers and my parents are very happy about that… I want to be bigger than one restaurant. The potential is there.” He talks about creating a model so that a non-Afghan person could operate a franchise successfully, while staying true to his recipes and the cuisine’s authenticity. With Skewer & Slice “I’m excited to bring something new to town,” he says. “One day I hope to open a steakhouse too, because I love steak. I wish I had the opportunity to do it here, but that would be too much.”
Read more about Shah Kabob House, including my dish descriptions of Eggplant Borani, Afghan Bolani and the go-for Shah Combo Kebab Plate, here.
I know… I know: There’s this dumb (and ageist) assumption that only old people like liver and onions. Sure, cooked the boring way I’m not a fan either. But put the items in the hands of El Chapin’s Chef/Owner Luis Guerra and you know that magic will happen. El Chapin doesn’t make bad food. Guerra tells me he grew up eating (and loving!) the dish in Guatemala. His simple method of lime marinating and finishing the dish with sharp and spicy accouterments cuts through liver’s natural tangy flavor (which can be challenging if not buffered). He absolutely wowed me when we sat down to eat tacos together for my photoshoot. “Anyone on the keto or carnivore diet will eat this up!” says Ranch Foods Direct’s Mike Callicrate. “Liver is such a nutrient-dense superfood. All predators in the wild know that organ meats are the prize.”
My Cellar Wine Bar & Bistro now open downtown
This month marks two years in business for My Cellar Wine Bar, who originally opened off Briargate Boulevard on the north side. Last month, they undertook a rapid relocation to the former Eleven18/Lucky Dumpling spot at 334 E. Colorado Ave., thanks to existing licensing in place (health and liquor) that allowed for a turnkey handoff from Chef Brother Luck.
When I originally spoke with owners Sheryl and Eric Medeiros in 2024, I learned they were Hawaiians and former lawyers who’d relocated to the Springs from Washington and California most recently, drawn by their son’s attendance at the Air Force Academy. They decided to take on a retirement project here, birthing a wine bar to share their love of vino and community congregation around it.
I checked in with them at the one-year mark, enjoying a tasting and impressive charcuterie spread. And at a soft-opening preview last week, I was re-familiarized with their fine food offerings alongside new spring cocktail releases and wine sips. Here’s key excerpts from my chat:
• The why: “We’re excited for a new chapter here. We loved the north side, but the demographic is younger there and we were in an unfinished complex. Downtown has a more vibrant ecosystem. We had a loyal following as a destination, but there’s better foot traffic downtown.”
• Ch-ch-ch-ch-changes: “The full kitchen is the biggest difference here.” It’s why they’ve added “& Bistro” to their name, saying they felt constrained before. “We’re leaning into very intentional food pairings,” says Sheryl. “Beautiful food that tastes great. Each dish intentionally paired with our wines.” They’ve designed all plates to be shareable, though individuals can easily enjoy items solo, tapas-style, and make a full meal out of several options.
• Bites we try: I highly recommend the red wine-glazed garlic butter steak bites, chile lime calamari, and roasted cauliflower and tahini with cannellini beans. My fellow dining companions most loved the truffle-Parmesan fries (how could you not?) and whipped goat cheese and fig jam dip with pistachio and honey (yeah, it’s great). Kitchen Manager Erin Bray — who just joined the crew, and who I first met years ago at a Salad or Bust collaboration dinner — tells me she plans to shop from the nearby farmers markets, after they launch, to create fresh specials.
• Still the same: “People would murder us if we took the dirty martini dip off the menu.” They’ve also kept popular flatbreads around and their lavish charcuterie boards. “Like at our old spot, we want to encourage lingering. We have a big, sun shade-covered patio out front with fans for summertime.”
• About that wine: “Our mission and purpose is to be a place where people can try new things and discover what they like,” says Eric. To that end, seasonally rotating Signature Flights remain a focus, featuring three 2-ounce pours plus a full 6-ounce pour of your favorite ($28-$40). “There’s not a single wine on our list that we haven’t personally picked,” adds Sheryl. “We don’t just buy what’s on sale from our distributors and we don’t use the flights to move slow inventory or anything like that. Our list is carefully put together.”
• And the cocktails: The prior spot served some, but here they’ve expanded offerings and let bartender Tara O’Malley really stretch her wings. She makes all her own infusions, syrups and bitters and dehydrates pretty citrus and floral garnishes. O’Malley tells me grew up around the industry in Delaware and refined her craft at a small, family owned cocktail bar not too dissimilar from My Cellar. She stocks N/A spirits to sub into any of the house cocktails and she’s included a spritzers selection perfect for patio season. She’s also happy to make classic cocktails off-menu. And yes, there’s an espresso martini.
• What we sip: At our preview, she preps six drinks for us to straw-taste, ranging from bright and fruity to sweet and sour and spirit-forward. The Sunlit Grove utilizes house-infused basil vodka and elderflower liqueur, while the Guava Breeze highlights house-infused pineapple rum and citrus accents. My top recommendation is the Petal & Spark, a mix of tequila and crème de violette, house chamomile syrup and chamomile bitters, and a Champagne float. Gorgeous.
Bites & Bits
• Springs Magazine published a thorough look into The State of Craft Beer in Colorado Springs last week, plus a roundup of special spots for Mother’s Day brunch and tea.
• The Gazette this week featured La Casita Mexican Grill, who’ll turn 40 on May 5, having originally launched on Cinco de Mayo in 1986. Click into the article to glean the details of specials running May 2-5 at all three locations locally (Eight Street, N. Nevada Avenue and E. Woodmen Road).
• A Westword editorial questions When the Math Stops Working at a Restaurant, saying what Denver needs… “is an honest, clear-eyed conversation about all of the forces that are making it harder to open a restaurant, keep one open, and do right by the people who work in them… The hardest problems only get solved when everyone is willing to tell the truth.”
• Fox31 Denver has a roundup of all the Colorado beers that medaled at the World Beer Cup in Philadelphia on April 22. None were from C. Springs breweries, and Denver’s River North Brewery in particular crushed it this year, earning a gold and two silvers. “… it’s clear that Colorado doesn’t just make world-class beer — we make it consistently,” Colorado Brewers Guild’s Executive Director Shawnee Adelson said.
•Hey Neighbor’s 150 Tables Across COS initiative runs May through October throughout the city. The nonprofit is seeking sponsors and community members to host events, focusing on “the power of a shared meal with neighbors to create connection, trust and belonging.” Visit the link for details.
• Tune into my latest segment on KRCC/Colorado Public Radio: “A mango is a mango. Unless it’s a cake. Plus, the Taco Triangle of Colorado Springs.” (I don’t love my radio voice, but you might.)
Side Dish Dozen happenings
T-Byrd’s Tacos & Tequila: We celebrate Cinco de Mayo on another level! Plus, it’s happening on Taco Tuesday this year! Get $3.50 tacos all day and $5 Margaritas and Swirls. Free shots, raffles and tunes from DJ Hotboii from 3-8 p.m. Don’t miss it!
Red Gravy: The latest Pastarama drama: Short Rib Ravioli won three months in a row, so we’re making it a permanent menu item! So for May, two new dishes will begin battling it out: a lamb ragù over pappardelle vs. a steak and broccoli rigatoni. Other new menu dishes include Branzino Puttanesca and Pappardelle Bolognes.
Bristol Brewing Company: Bristol’s Pooch Party is next Saturday, May 9! Pet portraits, canine contests, pooch-themed market, training/agility demos and just a fun day out with the hound. Part of our Karma on Tap series, $1 from each pint sold will be donated to Harley's Hope. Also: Blood Orange Beehive honey wheat now on tap!
Four by Brother Luck: Our new spring/summer menu is live! Dishes include PEI Mussels in green chile corn broth with Spanish chorizo; rabbit empanada with habanero carrot purée; yuzu charred octopus with fruit salsa; and seared walleye filet with caviar buerre blanc, succotash and kumquat-fennel salad.
Elephant Thai & Chaang Thai: Come in for our lunch specials, 11 a.m. to 3 p.m., Mondays-Fridays. Items are only $10.95 to $11.95. Choose between dishes like pineapple, Panang or yellow curry; Pad Thai; Thai-fried rice; and teriyaki chicken, beef or tofu.
Blackhat Distillery: Experience Blackhat Distillery, where American Agave Spirits meet disciplined craft and elevated Colorado hospitality. Through May’s end, readers can secure access to our guided tours at 50% off and our intimate Distiller’s Vault experience at 25% off. Advance resos required. Tours are booked online, and Vault experiences are arranged directly with our distiller.
Hoppenings this week
Beer Events
Champagne Cabaret - “Witches be Strippin’” at Voodoo Brewing. April 30, 8 p.m.; a 2-hour Neo Burlesque cabaret show with hilarious performances from The Buff Beauty, Bangin Booty, and Foxie Dreame. Enjoy full food menu and drink specials. 21+ only. Tickets: $20 online, $25 at door.
Birthday Celebration & Cinco de Mayo Party at Atrevida Beer Co.: May 2, 3 p.m. This 8-year anniversary bash features 15 different beers, a new beer tapping and live music.
Beer Releases
Hoppy Lager at Fossil Craft Beer Co.: A West Coast Pilsner collab with Armillary Brewing Company. Bright citrus and strawberry notes with subtle cannabis undertones make this the perfect all-day patio beer.
Blood Orange Beehive at Bristol Brewing: A new variant of Bristol’s Beehive Honey Wheat. Combining the beloved original with bright citrus notes.
Bear vs. Bison Hazy IPA at Phantom Canyon: A punchy IPA featuring Galaxy and Eclipse hops. Delivering a collision of mandarin orange, fresh zesty lime, and funky tropical passionfruit.
For full listings of beer-related events and releases download the free Hoppenings app on Apple on Google.
T-Byrd’s Tacos & Tequila is THE Cinco de Mayo spot
Upcoming events
May 1-June 12: Pilgrimage of Pints 2026. A self-paced brewery crawl to earn perks and rewards, leading up to the Feast of Saint Arnold beer festival on June 13.
May 2: One Table Asian Pop Up Market at COSCityHub. Noon to 6 p.m. Free. Shop -Asian-owned and Asian American and Pacific Islander-owned businesses.
May 2: Colorado Springs Tacos & Margs Crawl. 2-7 p.m., $23.99-$54.99.
May 2: Kentucky Derby Race Day. Look for one of the many themed celebrations across town. Off-hand, I’ve seen events at The Aviator at Hotel Polaris, and Lumen8.
May 2: 719 Food Truck Social Saturdays at Sunshine Studios. 11 a.m. to 2 p.m. Music, drinks, games and of course, food trucks.
May 3: Poor Richard’s Block Party (between Platte and Boulder on Tejon St.). 2-6 p.m. Live music, free pizza, guest speakers, activities and meet the new owners.
May 3: Baon Supper Club Asin at Sunog (Salt and Burn) dinner at Good Neighbors Meeting House. 6 p.m.; $125/six courses, welcome drink and take home treats.
May 5: Codigo Tequila Meet the Maker dinner in The Penrose Room at The Broadmoor. 6 p.m., $155; menu here.
May 5: Blind Wine Tasting at 105 W. Brewing Co. 5:30-7 p.m.; $35. Taste five different wines blindly of various price points. Can you pick the $100 bottle? Includes complimentary Bear’L Cellars glass and light snacks.
May 9: Brewer’s Republic Resurrected at Seven’s Gate Taproom. 5 p.m. “Come reminisce like it’s 2010 and your skinny jeans still fit.” Expect Fremont Lush, Prairie BOMB!, Chouffe and a few other surprises.
May 9: Second Annual Murder Mystery Fundraiser at Madera’s Grill and Cantina in Falcon. 5:30 p.m.
May 10: Mother’s Day special menus all over town. Book something early!
May 13: Whiskey Tasting Dinner at Black Forest Bistro. 6 p.m. $150 includes five paired courses with optional upgrades for more allocated whiskies.
May 17 (rescheduled): Patio Brunch Bash Sip with Schnip at Evergreen Restaurant. 10 a.m. to 2 p.m. $5 Goat Patch beers, bottomless mimosas, live music, pup-friendly patio plus a Breakfast Burger Special and one-day-only special Side Dish Mousse Cake, made with espresso from Kangaroo Coffee!
May 17: Paella on the Patio returns for the season. Seatings at noon, 2:30 p.m. or 5 p.m. $49 includes a wine, sangria or beer. (Next dates: June 14, July 19, Aug. 16, Sept. 20, Oct. 18.)
Parting shot(s)
Congrats to bartender Chris Gary, currently slinging drinks at Roth’s/Brohan’s, for taking home the trophy at this year’s Rooftop Invitational “single elimination mixology tournament.” (And there I was thinking bartenders were tired of being called mixologists.)
Held once again at Lumen8, the competition assembled many of the best bartenders inside the Springs scene — familiar faces you’d recognize if you patronize our top bars. Gary, beating out Chiba Bar’s Michael Carsten in the final round, received an overwhelming response from his peers.
For me, it was great to see him win, as I recall how far he went in the 2023 Bar Battle series that took place in the then Tipperary Cocktail Parlor space. He fell to his friend Shayne Baldwin in round five of six back then, but I’ll never forget the Black Manhattan he made for us judges out of Distillery 291’s High Rye Colorado Bourbon.
Passing mustard
For a second year running, I was invited by Colonel Mustard’s Sandwich Emporium to help judge the Top Mustards of 2026. All this is part of the National Mustard Museum’s annual World-Wide Mustard Competition.
Our local assembly each tasted through 18 mustards this year, giving them number rankings that all get tallied and sent along. Categories included sweet-hot, coarse-grained, whole seed, garlic, herb/veggie, fruit, spirit and exotic.
All the mustards are labeled simply with numbers, so we don’t know the names of the producers or where they come from — removing any potential bias or favoritism.
A shot from Colonel Mustard’s scoring spreadsheet, showing how much math-ing goes into judging each year.
By way of analysis, he says:
— we agreed most on #2 MILD
— we disagreed most on #13 FRUIT enough to keep it out of the TOP 3, but it had the MOST #1 picks (same as #11 HERB/VEGGIE)
— MOST of us (7 of 11) rated #9 HOT last or next to last
In the end, our group preferred:
#1 EXOTIC
#2 HERB/VEGGIE
#3 DELI