It’s official: The iconic Swiss Chalet Restaurant, 19263 E. U.S. 24, Woodland Park, has been sold to restaurant veterans and married couple David and Carrie Platzer, who plan to transform the space.

According to David, “Between the two of us, we have been in the industry for over 75 years. I started working in kitchens when I was 15 and fell in love with the restaurant business. I have my degree from the Culinary Institute of American in Hyde Park, New York.”

The new name of the eatery will be Boards & Barrels — Bistro & Whiskey Bar.

“The barrel part is relatively easy to understand — wine, beer and spirits,” David said. “The board part has a double meaning. First and foremost, I have a love for charcuterie and will have boards beyond salami and cheese. So, secondly, to put it simply, our boards will not be boring. I will be making sausages, pates, terrines and curing meats. Plus making my own preserves and pickled vegetables.”

He added, “Carrie and I are focused on good quality food and drink, exceptional service and an experience that you do not get, but should, when you go out to dine.”

In addition to charcuterie boards, there will be a full menu with some dishes designed to be shared among guests.

“We want to bring back the experience of sharing a good meal and better conversation,” David said.

Carrie will be the general manager.

“With her extensive knowledge in front of the house, wines, spirits, and her high service standards, there is no one better suited to lead our service staff. Her background is as varied as mine, which includes casual and fine dining, brew pubs, gastropubs, and hotels,” David said.

The couple is hoping to reopen the restaurant in mid to late April after completing some interior and exterior building projects.

“Two of the biggest changes will include converting one restroom to be ADA (The Americans with Disabilities Act) compliant and adding an eight-seat bar,” David said. “The bar at the Swiss Chalet was considered a service bar at best.”

For the outside, changes will include refurbishing the patio dining area, adding a pergola, removing shutters, lettering, and updating some of the paint. A wheelchair ramp will also be added to the main entrance.

Road trip

Here’s a good reason to take a drive to Denver for dinner: Denver Restaurant Week, Friday-March 10. During the week diners can enjoy multi-course menus at four different price tiers ($25, $35, $45 and $55) with more than 200 restaurants from which to choose across the Denver metro area. Visit: tinyurl.com/bdf77n5z to plot your adventure.

Chinese New Year

The annual Chinese New Year celebration by Colorado Springs Chinese Cultural Institute takes place Ent Center for the Arts, 5225 N. Nevada Ave., 10 a.m.-3 p.m. March 30. Tickets are $17 (includes $2 service fee) for adults, $12 (includes $2 service fee) for students, military and seniors age 65 plus. Free for children 5 and under. There will be Asian entertainment, martial arts demonstrations, tea house, Chinatown market place and a kid’s zone.

Note: This event was rescheduled from Feb.17. If you had tickets for the original day, they are still good for the respective rescheduled performance with no action needed from you. For example, if you had tickets for Feb. 17 at 11 a.m., it will be good for the morning performance on March 30.

Visit entcenterforthearts.org for tickets.

Mexican fiesta

The 40th Annual Scholarship Gala, by El Cinco de Mayo Inc., takes place at Creekside Event Center, 5515 Palmer Park Blvd., on May 4. Social hour and silent auction open at 4 p.m. Scholarship program 5-6:30 p.m. Entertainment concert by Mariachi Las Dahlias at 7 p.m. Cost is $100 for dinner ticket, RSVP by April 22, and $40 for concert only by April 5. The event raises funds for scholarships for Hispanic students in the Pikes Peak region. Visit tinyurl.com/4ry64nyx.

Taco special

Taco John’s Alaska Flounder Fish Tacos are back, with a new sauce for a offer of two for $7 until March 31. The fish is dusted with a crispy, seasoned batter, drizzled with the new Fiesta Sauce, then topped with shredded lettuce and Pico de Gallo, all wrapped in a warm flour tortilla.

The new Fiesta Sauce is a seasoned sour cream dip with jalapeños, onion, garlic, tomato and cilantro.

Aussie blue cocktail

Outback is launching “Cocktail for a Cause” featuring the Aussie Blue cocktail. For every Aussie Blue cocktail ordered, Outback will donate $1 to CORE (Children of Restaurant Employees) through April 9.

CORE provides financial relief to restaurant families in need. This offer is available in Arizona, Colorado, New Mexico and Nevada.

contact the writer: 636-0271.