Kids in the corner booth
How one restaurant owner's hospitality extends to her staff's children, creating an alternative childcare model; a surprise sampling at Phantom Canyon + more food and drink news
This week Side Dish kicks off with a guest column by Lauren Hug, a.k.a. sidedishsidekick. She’s passionate about the topic of childcare and has acted as an advocate for improving access to it. While tagging along with me on my restaurant visits and to industry events, she often finds herself discussing with restaurateurs and their staff how they manage to juggle work and parenting responsibilities. Those conversations gave her an idea for a series of short articles about childcare inside our local hospitality industry. This is the first.
The best restaurant stories are about “found family.” The lovably dysfunctional crew of The Bear growing together amidst lots of yelling. The cult-like love between the staff and their god-like chef in The Menu. A culinarily talented rat finding acceptance in a French kitchen in Ratatouille.
And families take care of kids.
“Everyone loves them,” says Choice Restaurant Concepts co-owner Crystal Byrd Thompson about children of team members. “Children are part of our world.”
We’re chatting about the challenges parents in the hospitality industry face regarding childcare. For starters, it’s expensive. The current annual cost of childcare for one child in Colorado is $20,000 (nearly $1,700 a month), according to Kids Strong Start, a local hub for information and action around childcare. That’s half what the average Colorado food prep and serving worker earns annually, according to the U.S. Bureau of Labor Statistics.
Even if child care were affordable, many restaurant employees work shifts on nights and weekends, times when most child care centers are closed.
“The restaurant industry’s so hard,” Crystal says. “Sometimes it’s hard to find daycare. It was for me too. I know how stressful it can be.”
So she tries to schedule parents for shifts whenever they have childcare. And when they don’t, her answer is clear: “Bring them,” she says. “If you have to, bring them.”
At her three co-located restaurants — bird tree café, T-Byrds Tacos and Tequila and District Elleven — everyone on the team willingly pitches in to care for staff kids.
“It’s so nice because all our employees see them as their kids,” Crystal says. “They all take care of them. They always get them hot chocolate or lemonade, or ask ‘what do you need?’ When customers ask ‘whose baby is that?’ They’re like, ‘That’s our baby!’”
Crystal tells me parents voluntarily take turns watching each other’s children on excursions to the park nearby and in the restaurants — worry not eaters, toddlers aren’t in the kitchen making your tacos. This arrangement works because the parents are on site and they all trust each other.
“This is not a drop and go,” Crystal makes clear. “The parents are providing care, and then it’s also the rest of the staff helping watch over. We all have eyes on them. There’s so many eyes. They trust their baby being here. Everyone trusts.”
Welcoming kids in a workplace has “always been a natural thing” for Crystal. “My mom had her own store,” she says. “I would come after school to help her and babysit my sisters on site. I just grew up like that.”
Now her four-year-old daughter Sunny is experiencing childhood in a workplace as well.
“She was born in this space,” Crystal says. “She grew up in this space. Even in the old T-Byrds, when we were painting and doing all the construction and stuff, she’d sleep in the carrier on the pool table. All she wants to do is come to the restaurant. She wants to see all her friends. This is our home.”
Crystal didn’t set out to build a childcare model. She is simply open to parenting and work co-existing in the spaces she owns in order to meet her workforce’s needs. This makes her part of a growing number of working mothers merging livelihood, parenthood and childhood in ways that don’t neatly fit into childcare models based on strict separation of work and care.
London-based Georgia Norton, a researcher of innovation in early childhood, may be the world’s first expert in this previously invisible and wildly diverse sector serving people (especially mothers) who see value in parents working in proximity to their children. I reach out to her after spotting similarities between her case studies in The Case for Child Care Plus Coworking and what’s happening in Crystal’s restaurants.
“I wanted to shine a light on people doing interesting things [around child care] because we so dearly need some good news,” Georgia tells me over video chat about the reason behind her research. “We need constructive and practical ideas right now. Not utopian. Or expensive. For that story to be the same in Australia, France, Taiwan, South America, it showed me that this was something universal.”
While the 160 childcare-plus-working spaces worldwide Georgia studied differ in the details, several common themes are present in Crystal’s approach. The trust Crystal describes is crucial to successfully and safely combining work and child care. She trusts employees to effectively do their jobs and care for their children at the same time, and co-workers feel confident caring for each other’s children.
Knowing and trusting the people caring for your child is “different from when you go to a massive, fancy nursery school or preschool setting,” Georgia says. In formalized child care spaces “you’re paying for trust, but you don’t really know them, and you’re held at arm’s length.”
“This is the stuff you can’t just franchise suddenly.”
Her research revealed that people creating and seeking out spaces that co-mingle work and care feel safer with proximity and access to their children than with all the regulations and inspections intended to safeguard official childcare centers.
“This is the stuff you can’t just franchise suddenly,” Georgia says. “Each community is so bonded and unique.”
Another theme in Georgia’s research is: “Not waiting for permission to make the solution that you choose.”
“It’s easy because I own this space,” Crystal tells me about her decision to allow employees to bring their children to work. “We’re also lucky because we have three different spaces. We can put kids in the back in District with some Legos. Or in a back booth at T-Byrds when we’re not busy. This is a great location because we have the park across the street that we can dip over to, and the splash pads in the summer.”
As a frequent visitor to Crystal’s restaurants, I find it charming to see staff kids sitting in a booth with their tablets and headphones, or coming in glowing from playing in the park. It’s clear they belong there.
“It meant everything in the world to me to be able to bring my child to work during Covid,” says Allie Johnstone, barista, bartender and operations lead for Choice Restaurant Concepts. “It was the only way to keep my world still going and to provide for myself and her.”
When I tell Georgia a bit about how children integrate into Crystal’s restaurants, she replies, “That’s really interesting to hear from the field. Have kids come to the place and they’ll carve out their own ownership over a space. It will make sense. Everyone can still thrive. It’s that adjacency.”
“Family doesn’t have to be at odds with the workplace,” she adds. “Let’s see what happens in the messy overlap. There may be problems, but there seem to be so many more benefits. These communities end up unlocking all sorts of interesting social safety nets, solidarity, and support. Things you could never design for or know about going into it.”
Her research makes a strong case for combining work and child care in ways that make sense for specific employers, parents and children. Exactly what Crystal is doing. Georgia’s paper concludes: “Blending workspaces with early childhood care and education… can free up space and time for stronger local relationships, foster social cohesion, and show the next generation what it looks like to have real autonomy and agency in how we work and live.”
The children of the Choice Restaurants Concepts team experience a workplace where they are welcomed and where their parents’ co-workers become extended family.
“It’s like you’re at home, but you’re not,” Crystal says. Then she pauses and looks around bird tree café where we’re seated, and reconsiders. “This is our home.”
Beer syrup and the Funky Chicken (what’s newish at Phantom Canyon)
Last week I dropped by Phantom Canyon Brewing Co. — the Springs’ oldest operating brewery dating back to 1993 if ya’ didn’t know.
I was just planning to grab a quick beer with a chef buddy passing through town. But just a minute in the place and I got spotted by Chef Manny Coss, who I hadn’t caught up with in a couple years. (He’s been at the company for 12 years, the past six of those as executive chef.) He and GM of the past five years Mario Moser insisted on bringing some newer food items out to show us, and poured a few of Head Brewer Brian Koch’s beers to pair.
Being the professionals that we are (ahem), my buddy and I graciously accepted the sudden food challenge. (No stakes, really, but we opened up stomach real estate on the fly.) Below, I’ll detail the action in-brief.
Item one: The buffalo sauce- and buttermilk-marinated Funky Chicken sandwich with pimento, bacon and Hefeweizen maple glaze. Hot damn! What a crunchy treat. Try it with the Puff Puff Give Hazy IPA.
Second in line: Nashville hot chicken sliders on ricotta-thyme waffles with pickles, red cabbage slaw and Hefeweizen maple syrup. A really fun take on chicken and waffles, again with a lot of crunch, but more of a sweet, breakfast-y edge (reinforced by a sweet potato fries pairing). And what’s nice to sip with breakfast? A Dry Irish Stout on nitro, of course.
Next up: Elote dip with lime, cotija and tajin and tortilla chips. Absolutely kick-ass paired with the Dos Lunes Mexican Lager with a lime garnish.
And lastly, Box Car red ale-battered spicy pickles with sriracha and ranch dips. Read: super beer-friendly, salty, acidic, tangy yum yums.
Before the spread arrived, I had already ordered a nitro-charged English Dark Milk beer named The Local (which was the silver medal winner at the 2026 Colorado Brewer’s Cup). It sips velvety and smooth at a sessionable 4.2 percent ABV and features toasty malt flavor and mild chocolatey-ness. It too pairs well with the chicken and waffles, accordingly, and is a pleasant meal finisher.
I ask Chef Coss the overall inspiration and intention of his last menu refresh, and he says he aimed for fan favorites, with the house beers in mind for complementary flavors. “Nationally trendy stuff,” he says unapologetically. “We see what’s happening out there, and did it the Phantom way.”
Bites & Bits
• The news organization behind the Smart Brevity method, Axios, launched a new Colorado Springs daily newsletter on March 9. (It’s free to sign up for, and I recommend that you do.) I spoke with the local journalist behind it, Glenn Wallace, last week to chat about the news of Michelin coming to town, and more. I’m quoted in his March 18 newsletter along with local restaurateurs Jay Gust and James Africano, as well as a Colorado Restaurant Association spokesperson and the Michelin-veteran GM/sommelier at Roth’s Sea & Steak (whose team is really gunning for an award). That’s a commendable amount of sources squeezed into the tight, bullet point-style story, and Wallace told Inside the News in Colorado’s Corey Hutchins last week that “it takes a lot of work to write this short.” Hutchins amusingly aped the Smart Brevity style for his own writeup, offering insight into what Axios’ arrival means for the local (often beleaguered) media landscape.
• I will now borrow from that same Axios newsletter (item #2 after the Michelin story) to site their exclusive reporting (meaning early access to) the James Beard Foundation’s 2026 annual industry report. It’s a state-of-the-industry breakdown for independent eateries: an 18 page document created from a survey of nearly 400 industry people who represent nearly every state in the country. Axios’ summary says restaurants “have hit a price ceiling,” with those who raised prices more than 10 percent last year “most likely to report lower profits.” They note that “Operators say diners are pushing back — skipping second drinks, sharing desserts and trimming add-ons to manage the final check.” Some operators still report good overall revenue and many remain optimistic, even though labor and food costs remain persistent problems. As a resource for industry folks, the report offers takeaways on key trends and ideas for “what restaurants can do in 2026” to adapt.
• Counterfeit Cowboy, which I first told you about here last July, has finally opened downtown. Quick reminder on the concept: The Western-themed bar comes to us via Bloom Ultra Lounge and Lazy Susan’s Cocktail Lounge co-owners Stephon Black and business partner Susan Gates. In addition to cocktails, whiskies and brews, the spot has joined the trendy hotdog train with loaded dogs alongside barbecue offerings, reports Downtown Partnership (who’s gotten there for a first visit before me). There’s also a jukebox and dance floor. When I interviewed Black last year, I asked how they would distinguish themselves from nearby Cowboys Nightclub, and he quipped: “I don’t see a lot of people going there for an Old Fashioned,” saying everyone was welcome but they were seeking a “responsible and more sophisticated” drinker.
• “Proposal to levy new fees on alcohol products in Colorado dies,” reported the Gazette earlier this week.
• BJ’s Velvet Freez opened at its new location next to Fargo’s Pizza last week.
• Black Forest Bistro announced plans for a new on-site spinoff named The Patio at the Bistro, which will be their “Small Global Plates (International Tapas) concept with a rotating menu from Chef Deanna’s travels around the World paired with Flip’s Award Winning patio cocktails.”
• Westword recently picked their Nine Most Anticipated Restaurant Openings This Spring.
• Another pick from 5280 of somewhere already open: Rougarou, “Denver’s Hottest New Destination for Southern Food.”
Side Dish Dozen happenings
T-Byrd’s Tacos & Tequila: Our $12.99 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. Also, killer happy hours specials at bird tree cafe are 3-6 p.m. daily.
Elephant Thai & Chaang Thai: Our customers love our desserts! Fall in love with sticky rice and mango, sweet rice and Thai custard, coconut sticky rice, or one of our five ice cream desserts, including the cold, sweet stuff with fried bananas or churros.
Bristol Brewing Company: Our One Day Beer Choir is March 22, 5:30-7:30 p.m; $15 for beer and vocal music. The Bristol Spelling Bee is March 26, 6:30 p.m. Spell beer-related words for prizes. Catch our Hefeweizen Release Party with DJ music, March 27, 6 p.m. And a Craft & Vendor Market in the Schoolyard, March 28, noon to 5 p.m.
Four by Brother Luck: Our expansive new happy hour menu is live! 3-6 p.m., Tuesdays-Sundays. Come try Bar Manager Kyle Mcnerny’s awesome new cocktails alongside items like hominy hummus, pork belly sliders, tomatillo gazpacho and our duck chile poutine. Also, make your Easter Brunch reservations early!
Blackhat Distillery: Join our Bob Ross painting class with a certified instructor from 5-8 p.m., March 30. $125 includes cocktails and all supplies; no experience necessary. Come sample and sip in our tasting room, 11 a.m. to 7 p.m., Tuesdays-Saturdays. Tours available during select times Thursdays-Saturdays.
Red Gravy: The Pastarama drama continues! Short Rib Ravioli now faces off against Creole Rigatoni, made with shrimp, Andouille sausage, Creole-spiced tomato cream, pimento and basil. 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
Live Music at 105 West Brewing: March 21, 6 p.m. Enjoy a live performance from These Guys. Expect great beer, amazing food and good vibes for a perfect weekend brewery stop.
Dog Training Night at Goat Patch Brewing – Lincoln Center: March 23, 6 p.m. Learn helpful training tips, ask questions and hang out with other dog owners while enjoying great beer. Participants get $1 off pints during the free event.
Hefeweizen Release Party at Bristol Brewing Company: March 27, 6 p.m. Celebrate the return of Bristol Hefeweizen with free tastings. The Hoppenings team will be popping up, hosting a free-entry raffle and giving away Bristol swag!
Beer Releases
Hazy Does It at Deuces Wild Brewery: Hazy Does It delivers a juicy burst of citrus aroma with a smooth, pillowy body and just enough bitterness to keep things balanced — perfect for anyone chasing that soft, citrus-forward haze.
Orange Guava Session Pale Ale at Peaks N Pines Brewing: This beer starts with a vibrant citrus hop character before orange and guava are added for a tropical twist. Light, fruity and incredibly easy-drinking, this one feels built for sunny patio days.
Stouty McStout at Urban Animal Beer Co.: Don’t let the warmer weather fool you (although we love it). Stouty McStout proves there’s always room for a good stout. This smooth, rich brew delivers roasted malt character with notes of chocolate and coffee, balanced by a velvety body.
Curated by Brandon Heid and Gerry Reyes. For full listings of beer-related events and releases download the free Hoppenings app on Apple on Google.
Upcoming events
March 19: Georgian Wine Tasting Evening at Evergreen Restaurant. 6 p.m.; $75 includes six wines and share appetizers.
March 21: Local Relic’s Small Brew Saturday at The Carter Payne. Noon to 4 p.m. Light bites available.
March 21: World Down Syndrome Day Blood Orange IPA beer release at Nano 108. Noon to 10 p.m. The brewery teamed up with adults from the Colorado Springs Down Syndrome community to brew; $1 from every beer sold will be donated back to them.
March 25: Mollydooker Wine Dinner at The Cliff House at Pikes Peak. 6 p.m.; $125, four paired courses.
March 26: Food for Thought Wine Tasting Dinner at Margarita at PineCreek. 6:30 p.m.; $85. Reserve at 719-598-8667.
March 28: 2nd Annual Greek Bake Sale at Archangel Michael Greek Orthodox Church. 11 a.m. to 3 p.m. Featuring items like baklava, spanakopita and Greek coffee.
March 31: National Oysters on the Half Shell Day Sip with Schnip at Jax Fish House & Oyster Bar. 3 p.m. onward. Join us for a 1994 Throwback Night. The first 100 oyster dozens will be sold at 1994 prices: 50 cents an oyster! Enjoy our ’90s East Coast & West Coast hip hop playlist, ’94 trivia, swag and giveaways. ’90s attire strongly encouraged!
March 31: Passport to Italy wine dinner at Pizzeria Rustica. 6 p.m., $89, five courses.
[Save the date] April 18: Pikes Peak Library District Foundation’s annual Night at the Library at Library 21c. 6-8 p.m; $150 benefits PPLD. Featuring 20 local food and drink vendors serving snacks inspired by classic and modern storybook themes.
Parting shot(s)
Pikes Peak State College’s culinary program was on bright display this past weekend at their Equinox culinary scholarship soirée at Broadmoor’s Cheyenne Lodge.
Professional guest chefs worked alongside the culinary students to present dishes themed around times of the day: dawn, noon, dusk, twilight and midnight. Area chefs participating were Katie Fisco (Baon Supper Club, a PPSC graduate); Four by Brother Luck (Haley Jordan, a PPSC graduate); Supansa Banker (Chef’s Roots); Nick Jacob (Cheyenne Mountain Country Club, a former PPSC student); James Africano (The Warehouse); Rocio Neyra Palmer (Summit at The Broadmoor); and Pikes Peak State College chefs Heidi Block, Mark Painter, Michael Paradiso and Richard Carpenter.
As usual, we ate too much but loved every bite. Especially the lavish dessert spread with colorful mini treats. Next year when tickets go on sale grab a pair and support this great local program — vital to feeding talent into our hospitality industry.