"Mountain sexy"
Tava House soft opens in Woodland Park with impressive scale and scope; Front Range Barbeque East location launches; Chuckwagon 719 to expand in place + a Penrose Room tequila dinner to remember
Let’s begin this week with a flashback to September 2024, when I reported “Tava House breaks ground in Woodland Park.”
That gives you some idea of how long a project of this scale — which started a few years prior in concept form — takes to come together. The massive new Woodland Park eatery and events space just launched a “sneak peek week” in its lower-level taproom on Monday. (An upper-floor steakhouse named Firebrand aims to open sometime later this month.)
I stopped by to tour and taste with Tava COO Victor Matthews, who we playfully call “Reverend Doctor Chef” due to his advanced degrees in theology and his long history of teaching and culinary work. He founded Paragon Culinary School and can claim a distiller title as well, as the man behind Green Mountain Falls’ Black Bear Distillery (formerly the Black Bear fine dining restaurant for an era). Suffice to say Matthews is a Renaissance man if I’ve ever known one; I’ve also called him an Energizer Bunny.
There’s a lot to tease out here, so I’m going to jump in, and let the photos do some lifting as well:
• The scale and scope: Over six acres of land directly in the center of town. I’m told 40,000 cubic yards of soil were hauled from the lower basin to upper area where the restaurant sits in order to level it with Hwy. 24 for visibility. New roads, sidewalks and street lighting were installed, as well as a dedicated turn lane from the major roadway. Tava didn’t just work closely with the City of Woodland Park, but CDOT, too.
Echo Architecture’s design mixes modern industrial touches (exposed beams, metal accents) with naturalistic (touches of thick, rough-hewn wood) and brutalist elements (heavy concrete forms) that make the restaurant feel somewhat monumental. Matthews (who gave lots of design input) boasts that it’s now the “crown jewel” of the tiny town, calling it “mountain sexy.” The view of Pikes Peak out the entire west face of the building, plus the expansive (dog-friendly) patio, indeed stuns guests.
Tava PR Manager Mike Perini says “this whole venture is not like anything this town has seen. I think we deserve it. And I think the town will support it, and people will come up from the Springs.” Plus, there’s tourist-season traffic, Matthews points out.
The price tag so far? Around $9 million they say. The banquet hall alone fits 90 inside or 150 connected to outdoor space during warm months.
What’s to come: extensive landscaping in the lower lot that will form a modular amphitheater for concerts and festivals and such. Fountain Creek’s headwaters begin on the site, and Matthews — always one to find symbolism — traces its water down the Arkansas and Mississippi Rivers into New Orleans, where he got his culinary start. “My friend calls me a salmon, because I came all the way up stream,” he jokes.
• The team behind it: Five major investor couples: Matthews and his wife Rhianna; Derek and Nicole Waggoner (Derek also co-owns Gripstone Climbing & Fitness), Mark and Mary Jean Weaver, Mary and Alan Sekowski; and Philip and Deborah Waggoner (Derek’s parents).
In the kitchens, Justin Edgar is in the chef de cuisine role and will lead Firebrand when it opens as Matthews’ “right hand.” Edgar graduated Paragon and has taught there and he also did stints at Wobbly Olive, and Ephemera most recently. Rhianna Matthews is Tava’s lead pastry chef and a longtime Paragon instructor.
Karsta Stoudt, formerly executive sous chef at the USOTC, is the Taproom’s chef, supported by Paragon graduates like Jesse Anderson, who worked at Jake & Telly’s. Matthews says around half the current crew are his graduates. While the school will stay located in Manitou Springs, Matthews says Tava will function as an extension campus, where students will get “a taste of the real world.” Area high school ProStart students will also filter through, as Matthews acts in an advisory role for Woodland Park High School and Merit Academy (a charter school).
• In the taproom: A self-pour beer wall of high-quality craft labels and select bottles and cans, to include some lesser seen and harder-to-get brands. (I spied a can of legendary Heady Topper, for example.)
A full cocktail bar includes lots of locally distilled spirits, classic and modern sips, plus some N/A drinks. We sample The Rampart Peach: Black Bear Distillery dark rum, peach liqueur, brown sugar and lemon. (A porch pounder.) The Florissant Ridge: Pure Distilling Tava gin, lavender syrup, lemon and orange. (A floral delight.) And a dessert drink, the Cripple Creek Cream: vodka, key lime juice, white chocolate, condensed milk and lavish, key lime-zested cheesecake foam.
The soft-opening menus remain in development day-to-day but some flagship food items are rooted. It’s not being served this day, but Matthews talks up their unique Turducken Reuben, made with housemade duck pastrami, house-smoked turkey and house-corned chicken, plus classic fixings. It was an idea Matthews started and CDC Edgar refined and final-conceived. “He’s able to execute what I’m envisioning and add his own thing,” Matthews says. “Our two minds together, when we get symbiotic — it levels everyone up.”
Two things I do try, on that note: a fresh ahi tuna tartar with cucumber, avocado and sriracha aioli, plus wonton chips. And the signature, Legendary Local Ranch Slider Trio that’s effectively the first meat flight I can think of ever having. Meaning one slider features Divide’s PBJ Cattle Co. yak (that I wrote about here in my final month at the CS Indy), topped with Swiss, onion, mushroom and Dijon aioli. The next spotlights PBJ-affiliated Double Eagle Ranch beef with sweet bacon fig jam. And the third places Elk Ranch Ltd. bison with poblanos, pepper jack and chipotle aioli.
It’s a fun, dynamic sampling of proteins. Matthews frames it as “purveyor-driven cuisine” that he hopes to raise to representing seven area producers on the plate once growing season kicks in. That would be adding to custom Sourdough Boulangerie kaiser-brioche buns with seasonal toppings. “This is what we mean when we call Tava a ‘community hub’ says Matthews. (On that note, the full Tava Burger features local bacon and cheeses, utilizing Ranch Foods Direct’s wagyu ground beef.)
• Desserts: Matthew’s wife Rhianna is Tava’s pastry chef. Her prep for this menu dates back a year, when she began growing and freeze-drying flowers for her garnishes. A violet adorns her Key Lime Pie next to a white chocolate, yuzu and lime mouse cake shaped and colored like a halved lime. Gold dust on the plate looks as if it morphed out of the brown butter graham cracker crust. The pie custard itself leans more tart and sour, less sweet, leading with a lovely citrus punch.
Next up, her Triple Chocolate Layer Cake with Guinness chocolate ganache, Bailey's mousse and gold leaf. It’s ridiculously rich and good. Matthews tells me she plans to make a creme brûlée cheesecake for Firebrand steakhouse when it opens upstairs, and serve it out of her own pottery and plateware she made. I saw a demo plate, embossed with the Tava brand — not the logo, but the livestock brand. Matthews has already designed and registered it, with plans to partner with a Wyoming ranch to produce cattle for Tava. (It sounds like that’s some time out in the future.)
• What about Firebrand?: It will be a high-end steakhouse, with some more affordable off ramps. For instance you’ll be able to go à la carte and find entry-level steak cuts for as low as $30 says Matthews. But he’ll also feature exclusive cuts from celebrated ranches that could go up over a couple hundred dollars. And guests can choose a multi-course, drink-paired Chef’s Table, like the Black Bear back in its day. Or what Matthews is calling his “omakase” option, meaning chef’s choice: “I’ll hit you with courses until you say stop.”
The interior design remains underway, and on my tour I pass by staff unboxing primo wines and allocated whiskies for Firebrand’s bar. (I spy a vertical Weller lineup and several bottles of Pappy, including a 20-year.) Matthews says blackboards are coming on a back wall, where ranches will be called out by name, farm-to-table style. From the dining room guests will look into a Himalayan sea salt dry-aging cave. One fireplace is also a window overlooking Pikes Peak. An opposing one at the other end of a long community table gives a view into the kitchen, above the grill station, intending to create the illusion of your steak being grilled in those flames.
It’s a nerdy level of detail. Matthews says he’s been thinking about the design for years. And that carries through into how the upstairs kitchen line’s laid out. There’s a dedicated butcher counter for breaking down primals; a smoker; and a 15-burner sauté and grill line with dedicated prep stations and coolers for each cook. (Downstairs his wife has her own pastry area and the kitchen’s super long, with three walk-ins and room for concurrent banquet and dining room service.)
Matthews says he designed for around 60 seats once the bar and upstairs patio (facing Hwy. 24) are factored in. That’s based off The French Laundry he says; it’s probably the third time he drops Thomas Keller’s name during our tour while talking culinary theory and such. Makes sense for someone who’s for years taught Paragon students about the world’s Master Chefs.
Not necessarily wanting to end on a highfalutin note, he says he plans to meet Tava customers on all levels. “You can just come for a pretzel and beer downstairs and chill on the patio, or come up for 12 courses at Firebrand.”
Eat your liver and onions with Ranch Foods Direct
Your grandmother would be proud — but this is definitely not the way she was eating her liver and onions back in the day. El Chapin’s Chef/Owner Luis Guerra will convert you to liking liver with his easy-to-execute recipe for tacos and fixings.
Happenings of the hog
• Front Range Barbeque now open on the East Side
Back in early March, I told you that Front Range Barbeque had purchased Porkbutt BBQ, which had suddenly gone up for sale in late January. They assumed the storefront at 2220 Academy Place, and quietly soft-opened this past weekend.
I stopped by on day one to chat with owner Brian Fortinberry and his team, and enjoy some barbecue, of course. Fortinberry tells me this will be home base for the next couple years, for catering in addition to dine-in service. That’s because demolition hasn’t even yet begun on the West Side location, which closed in November 2025, after 25 years, to begin a significant “refresh” of the space.
This new East Side menu has already received a refresh, with minor recipe tweaks and some new additions. Chicken leg quarters have joined the house-smoked meats list (available by the half or full pound, generally), and they’re excellent, I confirmed from my sampling. Fortinberry has switched to Yukon vs. Russet fries, and instead of selling pies by the slice, they’re now serving round mini pies like banana pudding, Key lime or bourbon-pecan for $6 (good for two or a hungry solo eater). To brighten bites alongside house barbecue sauces, he’s also added chow chow relish, which is a punchy blend of cabbage, onions, tomatillos and mustard seed cured in a brown sugar vinegar. (It’s great, and available to-go by the pint.)
Current hours: noon to 8 p.m., Wednesday-Sundays. Expect daily specials. Things people will miss until the West Side location reopens: live music nights on the patio (as there’s not one here), and quality craft beer selections. Presently Front Range is only serving Southern sweet or unsweet teas and fountain soda drinks.
• The Chuckwagon 719 to expand in place
Three-year-old Chuckwagon 719 announced on Wednesday that they’ll be undergoing a significant expansion as of June 1 at 6453 Omaha Blvd., and doing so without pausing operations. “We found an amazing crew willing to work on our days off, Monday through Wednesdays co-owner Deidre Hammond says, noting they’re occupying an additional 2,400 square-feet of space behind their existing location to create a total of nearly 4,200.
She walks me through the plans, to include: removing kitchen walls to punch outwards; swapping the current seating and service areas so the line can be more efficiently located near the kitchen; adding a second carving station and register in hopes of making the customer line move more quickly (and eventually serving more food with the added volume); landscaping and expanding outdoor seating, with shaded areas; and adding a stage for live music.
Hammond says they’re getting paperwork for a liquor license going, and to expect an expanded menu when it’s all completed, with larger, family meal options plus “more fun specials.”
“Welcome to Austin in The Springs,” she says. “We can’t wait to serve y’all!”
Bites & Bits
• Gunnar’s Deli, which only recently launched its business at Red Leg Brewing Co., has expanded to a second location at 7636 Dublin Blvd. That’s inside of Sasquatch Cookies, a fellow Red Leg kiosk vendor.
• China Menu has opened at 600 21st St #150, in the Roundhouse complex. And Shanxi Noodle recently launched at 5935 Constitution Ave. (I aim to visit both soon.)
• Axios Colorado Springs this week reported that “Colorado craft beer defies national downturn.” In his succinct summary (Axios-style, you know) Writer Glenn Wallace shares Brewers Association data (ahead of its public release later this week) that says “Colorado craft brewers produced 75,469 more barrels than in 2024 — nearly a 10% increase.” That runs counter to the “broader industry slump.” Another strong stat for the suds: “Breweries’ estimated $2.8 billion statewide economic impact in 2024 grew by $28 million in 2025.”
• Earlier this week, the Colorado Restaurant Association & Foundation gave an update on SB26-134 (the Swipe Fee Relief Act), which would eliminate credit card swipe fees on sales taxes, potentially saving small businesses thousands of dollars annually. The CRA is framing the bill as “choosing Colorado businesses over Wall Street card networks and big banks.” They say industry opposition is “paying millions to attempt to kill this bill.” They’re asking concerned folks to “contact your State House Representative and urge a YES vote on SB26-134.
• New Denizen spotlights 3 new Denver and Boulder restaurants and bars you should know about. Among them, Odd Rabbit is a ramen and sushi spot from a Michelin-recognized duo.
• “Surging concentrations of carbon in the atmosphere have produced potent changes in the way plants grow, draining the nutrients from food,” reports The Washington Post. “… even people who consume enough calories won’t get the nutrients they need to thrive… for the world’s poorest and most vulnerable, the consequences could be devastating.” (Context: recent polling shows 14% of the U.S. population doesn’t believe global warming is happening, while 29% doubt it is caused mostly by human activities, and 46% don’t think they’ll be personally harmed by it.)
Side Dish Dozen happenings
Allusion Speakeasy: Our new Star Wars theme is delighting fans at both locations! Resos required; awesome N/A cocktails available. Check out the amazing lineup of drinks, in theme glassware, and match your zodiac sign with a drink.
Jax Fish House & Oyster Bar: Catch daily happy hour from 3-5 p.m. and all night Mondays. And weekly specials like Cantina Tuesdays, Po Boy Wednesdays, Friday Date Nights, Saturday shrimp and crab boils, and Locals Sundays with $1 oysters.
Evergreen: What do you mean you still haven’t come in to check out our viral mousse cakes? We look forward to seeing you May 17 for our Patio Brunch Bash Sip with Schnip, 10 a.m. to 2 p.m.
Goat Patch Brewing: Our Summer Music Series has kicked off at our Lincoln Center and Monument locations! We’re proud to be the beer sponsor for MeadowGrass Music Festival, May 22-24. Download our app to stay in the know.
Kangaroo Coffee: Celebrate Nurses Week with us through May 12. Hop over to any of our locations, flash your badge and enjoy 50% off your drink. It’s our small way of saying thank you for everything you do, we appreciate you!
Edelweiss: We’ve switched to using 100% beef tallow for all of our deep fried items, giving our schnitzels and other fried dishes an even better golden brown crust and robust flavor! Come in today and try the favorites you know and love, now even better.
Stellina Pizza Cafe: We’re celebrating six years with our special birthday menu through May 31. Enjoy a customizable, five-course prix fixe menu for two for $75. Also Pike Ride Community Rides start May 12 (RSVP required). Catch pre-ride happy hours and return for dinner with extended happy hour until 9.
Hoppenings this week
Beer Events
Chocolate & Beer Pairing at Gunslinger Brewing Co. May 9, 1-2 p.m.; $25.
Brewer’s Republic Resurrected at Seven’s Gate Taproom. May 9, 5 p.m. Expect Fremont Lush, Prairie BOMB!, Chouffe and a few other surprises.
MeadowGrass Pre-Fest at Goat Patch Brewing Monument. May 10. Live music featuring Patchwork Jack with Roma Ransom (2-5 p.m.) and Chinaflower Suncats (6-8:30 p.m.), food trucks and good vibes all day long.
Beer Releases
Street Taco Skies at Urban Animal Brewing downtown. A tropical-themed beer being re-released for Hawaiian Shirt Fridays.
Prickly Pear Mexican Lager at Wackadoo Brewing. A refreshing Mexican-style lager brewed with prickly pear for a unique twist. Light and crisp with fruity notes.
Old Trash Panda at OCC Brewing. A 2024 Russian Imperial Stout featuring layers of chocolate, coffee and roasted malt with subtle nutty complexity.
For full listings of events and releases download the free Hoppenings app on Apple on Google.
Upcoming events
May 9: 2026 America’s Mountain Festival Songwriters Competition at Tava House. 6-8:30 p.m.; free.
May 9: Second Annual Murder Mystery Fundraiser at Madera’s Grill and Cantina in Falcon. 5:30 p.m.
May 10: Colorado Springs Sunday Market kicks off in Acacia Park for the season. 9 a.m. to 2 p.m. (Find full farmer’s markets listings via Visit Colorado Springs.)
May 10: Mother’s Day special menus all over. You better have made resos by now!
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 14: Master Sommelier tasting dinner at My Cellar Wine Bar. 6 p.m.; $100 for six wines and five food courses, led by Master Sommelier Nigel Wilkinson.
May 16: Lolley’s Ice Cream grand opening celebration downtown. 12:30 onward.
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 Side Dish Mousse Cake, made with Kangaroo Coffee espresso!
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.)
Through 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.
Parting shot(s)
We attended the Codigo 1530 Tequila Meet the Maker dinner at The Broadmoor’s Penrose Room on Cinco de Mayo.
A Codigo rep walked us through tastings of their Blanco, Rosa, Private Broadmoor Barrel Selection, Reposado, Añejo, and 6-year-aged Origin Extra Añejo. Despite five generations of history behind their tequilas, Codigo has only been imported to the U.S. for the past decade. We were told it’s one of only six in the tequila industry to operate its own distillery (whereas hundreds of other manufactures produce thousands of brands on shared distilleries).
For the aged spirits, they utilize French White Oak, Napa Cabernet Barrels. Those used barrels are charred with exception of the Rosa label, wherein Codigo’s Blanco tequila rests for one month in an un-charred barrel to glean some light color and flavor from the vino residue. They pioneered the tequila category; others have since made similar products. The faintly floral Rosa proves to be my favorite sipper of the evening, followed closely by the deeply complex Añejo and easy going Blanco. It was also novel to try the Extra Añejo, which heads in a brandy direction after six years of flavor concentration through evaporation.
Chef Bethany Fahey and team created wonderful pairings for the tequilas, leading mostly light and beach-y for passed canapes, which included mofongo fritters, snapper ceviche and tequila-shrimp tostadas. The seafood theme continued into appetizers with hamachi poke rolls and Polynesian King Salmon Crudo, then crab cakes in the first course, along with a citrus burrata salad. Things finally got heavy (and fabulously delicious) with a Codigo tequila-braised short rib served over Ancho-Poblano farro with asparagus, carrots and tequila jus.
The meal concluded with a gorgeous Tequila Sunrise Entremet, featuring orange crémeux, pomegranate gelée and tequila-infused cake with lime zest chantilly cream. Sipping the Extra Añejo between bites created quite an interesting pairing experience, with the sugary sweet notes counterbalancing the bold, oaky and somewhat hot (higher alcohol) elements of the tequila. Just wonderful.
Don’t sleep on these Meet the Maker dinners. They’re special, and full of surprises, like our souvenir Codigo bottles laser etched on-site by one of their reps. Some have hefty price tags, but that’s typically for highly allocated spirits you’ll be hard-pressed to get access to elsewhere. And the food is always abundant and next-level delicious.
