"Good feng shui"
Elephant Thai to open new location in Monument; Carboy Winery and Angelo's Taverna launches off Woodmen; Josh & John's celebrates 40 years + more food & drink news & events
Until a month ago, Suwanna Meyer had no plans to open a third restaurant. She’d even told friends she didn’t want to keep expanding past her two current spots, Elephant Thai and Chaang Thai.
But then an opportunity presented itself. “Sometimes, I feel something is meant to be,” she says, describing how she felt after first touring her new space in the Safeway shopping center in Monument. For the past seven years, up until May 31, it had operated as Pho Brothers II.
“The location is good,” she says. “There’s no other Thai food here and a lot of people live in the area. I felt like if I bring Elephant Thai here, people will like it.” She adds that she has existing customers at both her spots that drive down from Monument to eat; so she knows they’ll appreciate a closer spot. She also has staff already living in the area.
Though the menus are currently the same between her two eateries (save for a full bar at Elephant Thai), she feels the Elephant Thai brand is stronger, despite it only being around for five years compared to Chaang Thai’s 12. That may be because of more Thai restaurant competition closer to Chaang Thai’s location, she theorizes. (Read more about both, as well as the most recently added menu items, here. Meyer is a Side Dish Dozen member.)
In an effort to further distinguish all the spots, she’s planning to add more gluten-free and vegan items at Chaang Thai, and she’s adding five new items to the Monument Elephant Thai location when it opens. Some are Northern Thai-style, where her father grew up. She walks me through them:
• Sai Ua is a housemade pork sausage filled with spices like kaffir lime leaves, galangal, lemongrass and turmeric. She’ll service it as both an appetizer with side vegetables and entrée with choice of white rice, sticky rice, fried rice or brown rice. (All the following items save for the duck will get the same option.)
• Thai Salmon Choo Chee swims in a coconut red curry sauce, with a fresh slivered cabbage garnish. It’s served in a cast iron pan and holds a big lime leaf aroma. Meyer describes the finish flavor as “very unique.”
• Tamarind duck will also be plated in cast iron for pretty presentation, arriving with sautéed veggies and fried shallot garnish.
• Nam phrik ong typically gets made with ground pork, but Meyer will substitute that for chicken here, and serve the dish with rice. It’s a lightly spicy and sweet tomato chile dip, plated with an array of fresh vegetables, including pea shoots, broccoli, carrots and squash plus hard boiled egg halves and Thai prawn crackers.
• Thai-style beef short ribs are tender and laced with aromatic spices, finished with a lightly sweet glaze and complemented by a red chile sauce on the side for dipping.
As for an opening date, Meyer projects sometime in mid July. She’s completing a thorough remodeling, to include new wallpaper murals in the dining room and an upgraded kitchen. She’s also waiting on final inspections and paperwork to transfer the liquor license. (On that note she teases expanded cocktails from the existing Elephant Thai bar menu.)
She’s happy for an existing waterfall installation that she feels has good feng shui and adds a pleasant sound to relax diners. “I’m excited to serve people in the Tri-Lakes area,” she says. “To bring authentic Thai street food here. I hope people will welcome us.”
Angelo’s Taverna and Carboy Winery launches off Woodmen as synergistic dual brand
In the former Old Chicago location that closed in June 2025 at 7115 Commerce Center Drive (just off Woodmen Road near the Margarita at PineCreek), Carboy Winery and Angelo’s Taverna opened on July 1.
Similar to how Denver Biscuit Co. and Fat Sully’s compose Atomic Cowboy under one roof downtown, Angelo’s and Carboy synergistically work together as integrated brands who share umbrella ownership. This C. Springs spot — marking a third Angelo’s and fifth Carboy — is the second one that co-locates the businesses. The first is the Littleton home base that includes Carboy’s production facility.
Carboy also operates two vineyards in Grand Valley, one of the state’s two American Viticultural Areas; both are situated outside of Grand Junction on the Western Slope. And they own a winery in South-Central Washington’s Columbia Valley, which grows grapes to supplement the estate-grown Colorado wines. In the decade since it was founded, Carboy has quickly grown to become the largest wine producer in Colorado says Co-founder and CEO Kevin Webber.
He tells me they’re now producing the equivalent of around 28,000 cases annually and earning the highest marks yet from respected rating publications for Colorado-produced wines. That includes a dozen wines scoring in the 91- to 93-point range as evaluated by Wine Enthusiast — keep an eye out for their August issue for that.
“We’re trying to make Colorado wines stand on the world stage,” he says. (I like that they’re doing so with environmental considerations at the forefront.)
I’m chatting with him in Carboy’s upstairs tasting room and events space, which you access from a stairwell leading out of Angelo’s foyer on the building’s south side. There, I also meet Wine Club & Education Manager Kellen Brewer and glean those wine club details from Wine Specialist (and tap-tender) Sarah Nasatka (a familiar face from The Carter Payne). I miss saying hello to this location’s appointed Tasting Room Manager Robin Hinson (another friendly face, and Broadmoor alum among many local vino postings).
But we do nab splashes of a couple excellent wines by way of sipping some staff favorites Nasatka pours us. One is the CO.NOUVEAU, an unfiltered, dark rosé colored wine that undergoes carbonic maceration (a natural fermentation process) and takes on lightly tart, fruity characteristics with a faint effervescence that makes me think of kombucha for a passing second. Another is the Vin ’59, a bold blend of Grand Valley grapes including Cab Franc, Petit Verdot and New World variety named Chambourcin, which incorporates different vintages (harvest years) to capture the optimal qualities of each.
Before I tell you about Angelo’s downstairs, it’s worth noting you can venture to Carboy Winery on its own and order charcuterie to snack on. But you can’t order food from Angelo’s. However, if you haven’t finished any wine you’ve ordered upstairs, I’m told you can carry that downstairs to continue enjoying with your meal.
Once we’re seated, we order a glass of Carboy Sangiovese on tap: its grapes are grown in Washington and it sips rich and robust, with jammy hints of blackberry and high tannins (dry astringency) that give it ample structure to stand up to our food’s meaty elements. By contrast, our other glass, a Colorado Red Blend from a bottle, drinks elegantly soft and smooth, with brown edges like a Pinot Noir visually, made predominantly from Noriet grape. It’s inherent pepperiness plays off the more delicate, zesty and herbaceous flavors in our meal, from fresh arugula and oregano to acidic tomatoes.
We’re guests for a pre-opening friends/family training service on June 29, so we’ve selected food from limited lists plucked from Angelo’s rather sizable full menu. In talking with Managing Partner and GM of this location Jason Crane, as well as AGM Mersadies Bustamante, we learn the eatery’s backstory and how its disparate elements came together. The short of it relates to a legacy Italian place in Denver’s Capitol Hill area, the original Angelo’s Taverna that launched in 1974. It was purchased in 2013, with the incoming owners tapping Chef Scott Hybbeneth to usher it into the new era with updated menus. Hence how the charbroiled oysters came to be, inspired by Drago’s Seafood in New Orleans, we’re told.
Hybbeneth’s background as a pastry chef helps explain the quality of the homemade pastas, pizza dough and desserts. The sauces and everything else speak to his experience as a chef de cuisine and sushi chef, mastering techniques from many cuisines. At Angelo’s he can lean into traditional Italian, but he’s clearly not afraid to modernize as needed and have some fun. Example: I’m genuinely interested in returning to try his chile relleno ravioli made with red chile and corn pasta stuffed with Pepper Jack, chiles and Parmesan cream.
We are able to try his Ragu Di Capra, made with goat meat (hailing from Salida-area farm El Regalo Ranch), green olives, fresh oregano and goat cheese on fettuccini as we receive it. (The menu says “choice of pasta” typically.) The pasta is thick and toothsome and the meat’s succulent and tender, having marinated for a day and slow-cooked overnight, we’re told. The dish’s tangy aspects pop with the wine, as I said prior, and on the whole it’s a balanced symphony of flavor that’s wholly impressive.
Next up, bison ravioli in garlic-herb butter (we could have chosen marinara or Alfredo sauce) again highlights a firm pasta that easily holds up structurally and texturally to its hearty core. The bolder wine wasn’t even necessary to give counterbalance, as the softer Colorado blend matched just fine, partly because the butter wasn’t overly garlicky.
Our pizza — The New Style — by contrast, sports almost excessive truffle oil, potently punching also with earthy roasted mushrooms, a fuck ton of lightly peppery arugula and salty prosciutto, softened a bit by a white sauce and generous fresh mozzarella. It’s so rich that a slice or two will go a long ways towards filling you up.
Part of the heartiness comes from the thick dough itself, which is calzone soft and pillowy without any crispy cracker-y crunch, but instead a soft chew that’s dense and cake-y in that it doesn’t have a glutenous stretch your teeth fight against. It’s more like deep-dish dough in this way, but not as thick and ingredients aren’t piled so high either. Another way to experience it, if you don’t wish for a whole pie, is to get a bruschetta appetizer, which is actually a flatbread instead of toast slices, topped in pesto, tomatoes, olive oil, balsamic and melted mozzarella.
By the way, the pizzas are all named after Beastie Boys songs at this location, whereas Littleton pays homage to other artists like Nine Inch Nails, Jane’s Addiction and Nirvana, and Denver shouts out the Red Hot Chili Peppers.
We finish with house tiramisu, as good a rendition as any, fluffy and airy and not overly wet nor dry (like crappy attempts), balanced too with its cocoa and coffee notes. You may as well save room for it, or take some to-go if you get overstuffed on the starches prior.
As for the ambiance and vibe, Angelo’s and Carboy are certainly doing their best to fill the stark shell of an Old C’s location set amongst a trio of chain hotels off an interstate highway. Beautiful mountain sightlines are unfortunately marred by corporate signs and surrounding development, but that’s unavoidable. Inside, the barebones brick, wood slat and corrugated metal features, alongside industrial touches like exposed HVAC ductwork will transport you to the 1990s as easily as the pizza names.
With emphasis off the decor to impress, everything comes down to the hospitality — of which we saw plenty being baked into training — and the quality of the products. I can sincerely say Carboy’s wines are the best Colorado-produced ones I’ve had. And just when I was thinking to myself “do we really need more Italian spots in town?” Angelo’s proves that it’s unique and worthwhile. That’s a strong combo for a dual enterprise.
Bites & Bits
• The Winery at Holy Cross Abbey put out a press release this week to say that it will close its doors on Sept. 30 if a buyer doesn’t step forward to purchase the business (listed at $950,000). “I’d love to have someone continue the legacy we have built over the years, but finding the right person to carry it forward hasn't been easy,” owner Larry Oddo is quoted saying. “I may have to let it go and move on.” The winery has decided to cancel its annual Harvest Fest, typically held in late September. To honor its 25 years in business — during which it claims to have netted more than 1,200 awards and medals at prestigious wine comps — guests can now receive a 25 percent discount on all wine flights, glasses and bottles, and the tasting room in Cañon City remains open daily.
• Westword gave a first look at Westminster’s new food hall, featuring four food stalls and 92 self-serve taps. (Which is a shitload, if that’s not clear to you.)
• You have a little over one week to commit to attending this year’s Taste of Pikes Peak at Hillside Gardens, on July 9 from 6-9 p.m. I’ll be co-judging the food vendors, and more than half of my Side Dish Dozen members will be on display with samples. Service industry members can get a discounted $30 ticket (a screamin’ deal) and restaurant owners may purchase bundles for their staffs accordingly should they wish. Don’t miss it. “It’s the party of the summer.”
• Gazette food writer Teresa Farney offered her notes from Aspen’s Food & Wine Classic last week. She ran into familiar faces from Colorado Springs at one bougie brunch event.
• KRDO’s Restaurant Roundup segment — which I wrote about here late last year, interviewing their editorial team — featured a taco spot last week that failed its routine health inspection for the fourth time in five years. Remember: they’re just going off of El Paso County Health Department grades. And they try to balance the bad reports with highlights of high scorers, such as Bubba’s 33 this week.
Side Dish Dozen happenings
Bristol Brewing Company: Stop in for a pint of our SoCo Cerveza Mexican Lager, a lower-ABV sipper made with agave nectar for a subtle layer of flavor. We’re partying at the pub on July 4, with $5 beers, burgers and brats all day! Also catch our late night happy hours, starting at 8 p.m. nightly, with $5 pints. Book early for our annual Color Fight on July 18.
Elephant Thai & Chaang Thai: Our house specialties include Pad Thai Woonsen with soft shell crab; red curry duck, Phuket fried rice and Khao Soi noodles with your choice of chicken, pork, beef or tofu. Find an abundance of gluten-free and vegan items on our menu too.
bird tree cafe: Some say we have the best happy hours in town, 3-6 p.m. daily. You’ll find $3.50 mimosas, $6 bloody marys, $7 espresso martinis and other cocktails, $3 Bristol Beehives, $4 Jameson and Fernet shots and sandwiches, snacks and breakfast plates for $6 to $9.
Four by Brother Luck: Grab tickets before they sell out to our Wine Dinner with Guest Chef Lamar Moore on Aug. 6. Moore is celebrated for his Southern-inspired food, and we’ll be doing six paired courses; $175 per person. Book a five- or seven-course private Chef’s Table with us for any occasion.
Blackhat Distillery: Come sample and sip in our tasting room in back of the Alexander Building, 11 a.m. to 7 p.m., Tuesdays-Saturdays — where American Agave Spirits meet disciplined craft and elevated Colorado hospitality. Take a guided tour with our intimate Distiller’s Vault experience, third Mondays monthly.
Red Gravy: Meatball Mondays mean specials on our beloved meatball sliders, apps, subs and spaghetti and meatballs. Get half off all bottles of wine on Wednesdays. And enjoy happy hours from 4-6 p.m., Mondays-Thursdays, with half-off glass wines, drafts and well drinks plus apps on special.
Hoppenings of the week
Beer Events
Red Leg Brewing Company’s 13th Anniversary Celebration & 4th of July Bash. 11 a.m. onward, July 4. Live music, games, prizes, face painting and VIP experiences available.
Bingo at Whistle Pig Brewing. Every Tuesday, 6 p.m.
Unscripted Open Mic Night at Seven’s Gate Taproom. Every Wednesday, 8 p.m.
Beer Releases
SoCo Cerveza at Bristol Brewing Co. A Mexican lager brewed with agave nectar, offering a crisp, clean, and refreshing profile with low bitterness.
Sandy Sunglasses Hazy IPA at WestFax Springs. Juicy, tropical, and built for summer.
Frisky in the Forest Apple Graff at Mash Mechanix. A fresh, apple-forward craft beer. (Releases July 4).
For full listings of events and releases download the free Hoppenings app on Apple on Google.
Upcoming events
July 9: Taste of Pikes Peak at Hillside Gardens & Event Center. 6-9 p.m.
July 16: Less Water, More Flavor: A Wine Dinner in the Garden with Ephemera at Hillside Gardens. 6-9 p.m.; four courses, $108.55.
July 17: Coffee as Color, Texture, and Story - A Sensory Tasting Experience at Loyal Coffee. 11 a.m. to 12:30 p.m.; $34.
July 18: Tag Ulan Baon Supper Club at Good Neighbors Meeting House. 6-9:30 p.m. Five courses inspired by Filipino rainy season plus welcome drink and take-home snacks.
July 18: The 90s vs Y2K Bar Crawl at Atomic Cowboy. 4 p.m. to midnight; $18-$24.
July 23: 4th annual Pinot on the Patio at The Pinery on the Hill. 5:30-7:30 p.m.; $75.
July 26: Below the Belt Bar Crawl through downtown.
Save the date: July 30: Sip with Schnip at Elephant Thai Monument location. 5-8:30 p.m. More details to follow.
Save the date: Aug. 30: Sip with Schnip at Goat Patch Brewing Monument location. More details to follow.
Parting shot(s)
Josh & John’s celebrated its 40th anniversary this past weekend, giving away pints of a deconstructed birthday cake flavor they named 1986. It was made with a white cake ice cream base, to which fudge brownie bits and rainbow confetti sprinkles were added.
At a private event for staff, family and friends (that I was grateful to be invited to, as they’ve been a collaboration partner) several of us in attendance were thrilled to finally meet the “Josh” part of the business: original co-founder Josh Paris, who’s now the head of a high school math department in the metro Boston area. He left J&J’s in a working capacity in the early ’90s and sold his share to John in the early aughts. He tells me he felt a calling to go back East, and that he loves working with kids. (This was after I jokingly asked: “What, ice cream was too boring for you so you wanted to go teach math?”) Fun fact: John was a math teacher too at one point.
Amusing guests at the party, John presented their original recipe book for display, suggesting to wear gloves if we wanted to thumb through it. Not to protect the pages from us, but us from the sticky pages. They call it their “Bible.” I’ll be the first to propose it be archived at the Pioneer’s Museum or Pikes Peak Library District some day for historical preservation.
John also told stories of the early years, when he and Josh were the only employees, working doubles every day from open to close. When they finally were able to hire their first employee, he recalled going to celebrate at the Hatch Cover with gin and tonics.
“Forty years feels good,” John said at one point, contributing growth in the past decade to his wife Lindsay Keller’s business savvy and encouragement. “The most important metric isn’t our number of stores or scoops sold. It’s the number of families we’ve touched and the stories they tell about us. Of everything we’ve done that’s most precious to me.”