The culinary team at Garden of the Gods Resort and Club, 3320 Mesa Road, has news about their chef lineup, public dining at Grand View dining room and new spring menu. Here’s a look at what’s new.

The club has welcomed back Nathan Gresham as executive chef and vice president of culinary. Gresham was the executive sous chef at Garden of the Gods Resort and Club for more than two and a half years and has now returned after being the executive chef at the Cherry Hills Country Club in Denver this past year. Gresham is from Louisiana; his previous roles include sous chef for Xanterra Resorts in Greenwood Village, executive chef and owner of a number of independent restaurants in Louisiana, and chef de cuisine at The Broadmoor.

Additionally, Kelley McCann came to Garden of the Gods Resort and Club in 2021 as chef de cuisine. He was promoted to resort outlet chef and is currently the executive sous chef. McCann worked at The Broadmoor at several positions. Like Gresham, McCann is from Louisiana and has worked with Gresham at properties in Baton Rouge.

And to top off this outstanding lineup, Pascal Groupil, the new executive pastry chef at Garden of the Gods, is the frosting on the culinary cake. The classically trained French pastry chef comes to the Springs from New York City, where he owned La Maison du Macaron for more than 15 years.

With this powerhouse of culinary talent, it’s timely to let the public know that Grand View dining room is available for reservations. With breathtaking views of Garden of the Gods the room is open for breakfast, lunch, happy hour and dinner. Gresham’s team has refreshed menus for warmer weather and alfresco dining. Visit tinyurl.com/5dykhj8c.

Tacos and tostadas

Fernando Trancoso, who recently opened Inefable by Fernando, 19 N. Tejon St. (upstairs in Avenue 19 food hall), has introduced Tostada Tuesdays, 4-8 p.m.

“We’ll be showcasing our tostadas with different toppings,” he said in a Facebook posting.

For $20 you get two chef choice tostadas and a house margarita.

And, because of demand from many of his regular customers of his former food truck, he will be rolling out Tepex again. It’s the taco truck that put him on the culinary map in the Springs.

“Right now, we are just popping up around town,” Ferando said. “We’re hoping to officially open the truck around the second week of April once my people are properly trained.”

Restaurant regular hours at Inefable are 5-9 p.m. Wednesdays through Sundays. Details: 719-212-2449, inefableat19.com.

Downtown breakfast

The award-winning Urban Egg – A Daytime Eatery, 28-B S. Tejon St., has reopened following an extensive remodeling. The space has been changed to allow for more seating and an open kitchen in the center of the dining space. It has a modern, bright, upscale look.

There are three other Urban Egg locations in the Springs, along with four elsewhere in the state and one in suburban Kansas City, Mo. Over the more than 10 years of being open, the restaurant chain has been honored as one of The Top 10 Restaurants in Colorado Springs by US News and World Report, Best Pancakes in Colorado by Readers Digest and Best Breakfast and Brunch for multiple years in The Gazette.

The eateries offer full-service catering, private dining options, online ordering and delivery through DoorDash. Downtown hours are 7 a.m.-2 p.m. Mondays through Fridays and 7 a.m.-2:30 p.m. Saturdays and Sundays. Details: 719- 719-471-231, urbaneggeatery.com.

Dark side

Chuy’s Tex-Mex, 9297 Forest Bluffs View, celebrates the total solar eclipse with drink and dip specials Saturday through Monday, April 6-8. The Eclipse ‘Rita, $8, is made with top-shelf LALO Blanco tequila, Gran Gala, fresh lime juice and agave nectar with a float of red wine. Enjoy it with Lil’ Chuy Gooey ($5), which is chips layered with refried beans, queso, lettuce, pico and ground beef, topped with sour cream, guac and jalapenos. There’s also Chuy’s Boom-Boom Pow ($5), a vegetarian twist on the Lil’ Chuy Gooey made with spicy Boom-Boom Sauce. There will be Dark Side of the Spoon shirts for $15 while supply lasts. Hours are 11 a.m.-9 p.m. Sundays through Thursdays and 11 a.m.-10 p.m. Fridays through Saturdays. Details: 719-430-4025, facebook.com/chuys.restaurants.

Parking lot barbecue

The Picnic Basket Catering Collective’s Buffalo Gals Grilling and Catering, 1701 S. Eighth St., will start firing up the grill in the parking lot in front of the Picnic Basket offices and kitchen, 10 a.m.-4 p.m. April 13.

The pit master will be doing whole Santa Maria BBQ beef tri tip roasts for $18.99 a pound, which average 2 pounds per roast. You can get tri tip sandwiches or tri tip plates, which include California-style tossed salad, calico beans and grilled garlic bread. Call a day ahead for larger orders. Details: 719-635-0200, facebook.com/buffalogalsgrilling.

Contact the writer: 636-0271.