Johnny Nolan, owner of Southside Johnny’s and Johnny’s Navajo Hogan, just might be in line for some sort of historical society award. He has bought the historic Colorado Springs number three firehouse. And, finally, the tall brick building at 817 W. Colorado Ave., is getting the love it’s been denied for years. He’s calling it N3 Tap House.

“We want to keep the history of the building intact, paying homage to the firehouse that was the third one built in Colorado Springs in the 1900s,” Nolan said.

He didn’t know what to expect when the renovation started. “But as we got into the cleanup the plan evolved,” he said. By “we,” he is referring to Daniel Romano, the artist-owner of Carbon Studio, where he works in formed metal, concrete and paint creating sculptures and relief art.

“First we exposed the walls inside the firehouse,” Romano said, “and, we opened up the roof to reveal the beams.”

They also tore out the funny two-door system that had replaced the original firehouse door that would allow a firetruck entry to the building. Once the duo took down the walls of the staircase, they envisioned open stairs to the second floor. That’s when Romano’s imagination kicked in with ultra-urban steel reinforcement rails securing the stairs to the brick wall that is the west side of the soon-to-be dining area.

The kitchen has been expanded with the addition of a gas-fueled pizza oven. In addition to pizzas, Nolan will have the popular broasted chicken he introduced at the Navajo Hogan on the N3 Tap House menu.

“That’s about all from my other eateries,” he said. “We’re still working on the final menu. We’ll have some Korean dishes.”

There will be about 30 beers on tap on both floors. “We’ll have a couple of TVs, but that’s all,” he said. “We are concentrating on the food and atmosphere.”

Nolan has an Oct. 20 opening date in mind. Of course, that’s just a target.

Going for the gold

Angus McIntosh, sous chef at The Broadmoor, is in competition to be on the culinary team to represent the United States at the 2017 Bocuse d’Or biennial competition in Lyon, France. The Bocuse d’Or is a prestigious and incredibly intense culinary competition. The United States won silver at the 2015 Bocuse d’Or. So Ment’or BKB Foundation is behind Team USA, and is on the search for the next duo to lead the United States to gold. McIntosh is one of four chefs selected from a talented pool of applicants to compete for a spot on Team USA. Other competitors, all from New York City, include Gerald Ford, executive sous chef, Westchester Country Club; Brian Lockwood, chef de cuisine, The NoMad; and Mathew Peters, executive sous chef, Per Se. They’ll face off Dec. 17 to see which two make the cut. Visit mentorbkb.org or follow the organization on Facebook, Twitter or Instagram.

Fun for all

iT’Z Family Food & Fun, 3035 New Center Point, has a $14.99 deal that lets guests enjoy the unlimited buffet made up of pizzas, pastas, salads, soups, baked potatoes and desserts – and unlimited bowling, including bowling shoe rental – before 8 p.m. Fridays through Sundays. Details: 623-1550, itzusa.com.

‘KVOR Table Talk’

Saturday’s show is benched because of the Air Force-Michigan State football game in East Lansing, Mich.

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