Reckoning ball
Side Dish hits rewind to examine the past 12 months' biggest food/drink happenings
2024. The year of the … um … well … what are we all gonna remember this year for? Let’s just say that’s a personal answer and move along. Everyone dines together at Side Dish, just like at a family meal or community table at your favorite brewery. And that’s the way I like it. Limiting our focus to food and drink news and reviews, I offer you the below recap of all the big 2024 happenings you hopefully didn’t miss, but might have forgotten.
But before that, huge thanks to Ranch Foods Direct, my Side Dish Dozen sponsors, Downtown Colorado Springs (especially for my Downtown Star Award) and others who advertised here and on Tap&Table. Every dollar helps make this community journalism possible. I’m super appreciative to all my readers and subscribers (especially the paid-level). And to all those who came to share a round with us at my monthly Sip With Schnip events around town and claim their drink perks. While on that topic, catch my end-of-year subscription deal which details said perks:
Winter (January-March)
Where’d we leave off in 2023? Oh yeah, with the 2023 year-in-review compilation followed by my bonus roadtrip leftovers of six awesome spots elsewhere in the state worth a day-trip. After the turn of the new year:
• Ola Juice Bar expanded to a second location at 1025 Garden of the Gods Road and Duca’s Neapolitan Pizza rebranded to become PizzAmoré Woodfire Italian Kitchen. ArkCleoRich African Kitchen introduced the Springs to authentic West African fare.
• We launched our Tap&Table podcast. T-Byrd’s Tacos & Tequila moved into the former Mood space at 218 N. Tejon St., and The Archives’ Shayne Baldwin won our Bar Battle Royale competition.
• I talked to Saigon Café about the town’s lukewarm reception to changes made under the new ownership. Red Leg Brewing told us about their special relationship with The Broadmoor. I checked out Cañon City’s latest openings at the time. And I put my logo into the egg white foam of a cocktail at thanks to Chiba Bar’s custom cocktail printer.
• I finally made it to Woody P’s worthy Red Diamond Gastro Pub. Bristol Brewing celebrated its 30th anniversary. I launched the Side Dish Dozen sponsorship group, which has partly turned into a collaborative force. Ryan and I went to culinary school, and Mayor Yemi and Councilwoman Michelle Talarico discussed going from food service to public service with us on Tap&Table.
• Lee Spirits Co. closed for business. Bristol Brewing Co. revived its beloved Firkin Fest in 2024, on hiatus since pre-COVID pandemic. Ryan and I had a blast. (Great news, the brewery has already announced a date for 2025.) I finally got my reso for Casa Bonita.
• Red Gravy bought its building and put down roots. The CRA launched its own dining guide. Side Dish turned one year old and I ate weird ice creams. Mausam and Lulu’s Downtown opened, respectively bringing the first Michelin-awarded chef to C. Springs and reestablishing a vibrant live music venue downtown.
Spring (April-June)
• Treehouse Cafe opened and brightened the former (and OG) Pikes Perk location. A couple survivors of the Club Q shooting opened The Q inside the Satellite Hotel. I offered foodie road-trip recommendations around Glenwood Springs. Edelweiss crept closer to six decades in business (and we fondly remembered the bear).
• Illegal Pete’s finally opened, as did Blk Mgk. Taste of Ethiopia delighted us. Cripple Creek’s Chamonix Hotel and 980 Prime totally surprised us. Goat Patch Brewing won their latest World Beer Cup award.
• Vyper Jade Medina won the Rooftop Invitational cocktail competition at Lumen8. Allusion explained how the hell they reboot two bars quarterly to pull off their theme changes. José Muldoons turned 50.
• Frost Fest was born. Louie Louie’s Piano Bar opened (just as a bunch of spots closed). Bar Thirty Three opened. The French Kitchen returned to its crêpes roots (sort of). The Well food hall suddenly ceased operations. The Rey revived El Taco Rey. Chef Ashley Brown (from Four by Brother Luck) appeared on Chopped.
• In the wake of many closures, I opined on why, with a State of the Scene piece that argued “the sky is not falling.” Josh and John sang for us! Lebowski’s Taproom began bottling their house coffee liqueur. I found action along Austin Bluffs. Goat Patch Brewing announced a new Northside taproom slated for 2025. Lucy I’m Home hung up its hat. And we found the rum and cokes you were looking for.
Summer (July-September)
• Stompin’ Groundz brought craft coffee to the Southeast side. Loyal Coffee released bougie beans. Por Favor Tacos & Tragos opened and wowed us. WestFax Springs launched and talked with Tap&Table. Burnt Toast expanded to new North location. On a trip, I discovered the magic of Wisconsin supper clubs. PizzAria added a second night of pie service at Nightingale Bread.
• Tap&Table celebrated kick-ass female chefs at the Broadmoor. I went drinking with Bar Mom. Evergreen showed us the forest through the pastries. The Carter Payne pivoted to special events. Inefable went on hiatus and Tepex relaunched at Avenue 19. The French Kitchen, playing off Summer Olympics hype, sold the hell out of Paris Chocolate Muffins.
• Chef Beto Reyes departed for Chicago and Chef Brother Luck took over and recreated Eleven18. Happy Eats Pasta brought their food truck favorites to brick-and-mortar. Downtown restaurateurs called for help in handling an ongoing problem with issues related to the homeless population. COATI food hall rebooted several stalls, introducing arepas and more.
• Tap&Table ventured to a one-of-a-kind Colorado farm growing the worlds hottest peppers and more. Wild Goose Meeting House closed. Rocky Mountain Chocolate Factory jumped on the viral Dubai Chocolate Bar trend. Side Dish spent 48 hours in Trinidad and returned with a foodie itinerary. Cerberus turned eight and revamped brews and bites with a partial vegan focus.
• The Margarita at Pine Creek celebrated half a century of awesomeness. Bellas’s Bagels announced a significant expansion. The Springs got a second cat cafe. Nacho Matrix opened, created synergy with Goat Patch Brewing. Bell Brothers Brewing bowed out. Newly opened Gaia Masala pushed late night hours. Night Ramen set hundreds of waving kitties in motion. Urban Animal expanded into downtown. Paragon Culinary School celebrated 20 years.
Fall (October-December)
• 503W’s owners created Caddie’s at Valley Hi Golf Course. Red Gravy’s Eric Brenner was among CRA HOSPYS Chef of the Year nominees. Rasta Pasta and Odyssey Gastropub’s female owners mused on the supportive power of friendship. Side Dish ventured to Stage Stop Cantina’s seasonal home base.
•A fire at Bingo Burger put it and Solar Roast Coffee out of business until sometime in 2025. Golden Pine Coffee Roasters reopened in Black Forest, filling the void of R&R Coffee’s prior closure. Lazy Susan’s replaced Batch Slapped in style. Side Dish discovered the Kamayan Hideaway at the Satellite Hotel.
• A Restaurant Association rep told us everything we needed to know (better understand) about restaurant inflation, tipping and what’s holding up parity between front- and back-of-the-house. Side Dish examined Kangaroo Coffee’s communitarian origins and mission. Chef Noah Siebenaller partnered up at Evergreen. Brakeman’s Burgers returned. We drank really nice whiskies at District Elleven.
• While Side Dish took a needed vacation (to Portugal), friends of Schnip held down the fort. Westword’s Food & Drink Editor told us what’s new, hip and happening in Denver’s scene right now. And a local expert unpacked all things wings in the Springs. We got a love letter to NOLA, an ode to gas station pizza, a mocktail roundup and vital tips on how and where to dine out with a toddler.
• Goat Patch Brewing announced its acquisition of Pikes Peak Brewing. Jax Fish House launched the Springs’ sole Miracle Santa bar. We commended around $800,000 in community donations since the launch of Bristol Brewing’s benefit beer program 17 years ago. I reviewed hospital food. The Dirty Chai’s opening made me opine on a name for the coffee equivalent of a breastaurant.
• The Brit-born Codswallop! announced its fishy intentions for OCC. We examined the true meaning and benefits of a grain-to-glass ethos. The Chuckwagon 719 announced its ambitious plans for two new concepts in OCC in 2025. I revisited my earlier State of the Scene column to revise and recap after another wave of recent restaurant closures. I dine-and-dashed off Space Village Avenue. And, finally, I picked 2024's most interesting and outstanding new restaurant and bar openings.
Side Dish Dozen happenings
Kangaroo Coffee: Hoppy Holidays to all! We're ringing in the New Year by launching a DoorDash option at all locations, and a New Year's Day Pajama Party at Hillside Coffee House at 10 a.m. Kangaroo Onesies are rewarded with a free beverage!
Red Gravy: Book now for our Jan. 12 Sunday Supper Club. Chef Eric’s featuring his favorite travel spot: New Mexico. Four drink-paired courses include lobster chile relleno and duck carnitas; $125.
The French Kitchen: Shop pg. 32 of our 2024 Holiday Catalogue for New Year’s Eve goodies like a gourmet cheese fondue kit that includes baguettes and wine plus a Belgian chocolate dessert fondue. Time to pre-order your King Cake for January.
Ascent Beverage: Proudly distributing Backwards Distilling Co. products to the Colorado Springs marketplace. Try this recipe for your New Year’s Eve party:
bird tree cafe: Come try our It’s a Wonderful Latté December coffee specials. House-made kolaches are back, in savory and sweet flavors. New happy hours from 3-6 p.m. daily, with big discounts.
Wobbly Olive: Half-priced cocktails from our full menu during happy hours, 4-6 p.m., Mondays through Fridays, at both locations. Chef Mark Henry’s new menu is out, featuring apps like bao buns, pork belly burnt ends, bulgogi meatballs and more.
Bristol Brewing Company: Cheers to the close of an epic 30th Anniversary year and to a Happy New Year of new beers! Thank you for supporting local beer!
The Carter Payne: Reserve now for Dec. 31’s New York New Year’s party, with three- and five-course options for $60/$95. Also join us Pasta and Beer: A community dinner on Jan. 11; $30. Jan. 17 ushers in Cold Weather Comfort: A Coursed Dinner; $55.
Principal’s Office: Bring your friends and family in for festive cocktails, cozy coffee drinks and a warm atmosphere. Whether you’re toasting the holidays or catching up with loved ones, we’ve got the drinks covered for your seasonal celebrations.
Rasta Pasta: Every Monday kids eat free with the purchase of an adult entrée. Two for Tuesdays bring BOGO craft beer draft pints. Wine Wednesdays get your two-for-one house wines.
Goat Patch Brewing: Tap room session Dec. 27 with Gil Bierman & Kat’Mo. We’ll be open New Year’s Day at 11 a.m., with trivia at 6:30. Therapeutic Thursday Coloring Night, 6 p.m., Jan. 2.
Odyssey Gastropub: Before we celebrate New Year’s, we’re planning ahead for Dry January. Come see us for six unique mocktails and three Athletic Brewing nonalcoholic beer choices.
Four by Brother Luck: Book early for the Jan. 23 Top Chef Dinner with Kaleena Bliss.
The Ultimate Knife Fight returns, Jan. 9 to Eleven18. Interested chefs DM Chef Brother Luck. Everyone else come watch the action.
Edelweiss: Enjoy our house house Glühwein (mulled wine) with your meal and take a 1-liter bottle home for later, or gifting. We’re also selling Christmas cookies and Stollen through year’s end, as well as gift cards for family and friends.
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If you’re one of the newer subscribers who didn’t read some of these earlier stories, you can always catch up on the archive, which will hit more than 150 published newsletters and reviews at the new year, since my March 2023 launch. While on my sidesishschniper.com home page (thanks for that, Ryan Hannigan!), check out 20 fantastic recipes that area chefs have collaborated with me on, in partnership with Ranch Foods Direct.
And watch or listen to any Tap&Table podcast episodes you missed — we produced 17 shows, as our overbooked schedules allowed, fulfilling a side hobby Ryan and I both love. Plus T&T is another medium in which to serve our food & drink community with unique content that dives even deeper than print. If you’ve still never listened to my five-episode State of Plate podcast about what C. Springs needs to grow into a real food city (in the opinions of 15-guest chefs and industry people), do so. I assure you the convos have aged beautifully since late 2022, which is to say all the content remains directly relevant to today’s marketplace.