Gaylord Rockies Resort & Convention Center, 6700 N. Gaylord Rockies Blvd., Aurora, has started unveiling a new look following a multimillion-dollar redesign and reconstruction of its Grand Lodge.

As part of the redo, two new concepts have gone live: The Fortunate Prospector and Embers Lodge Bar.

Michael Klicos, executive sous chef, oversees menu development and food preparation for the new dining options, and Brielle Fratellone is the executive pastry chef, handling all the pastries and sweets for the resort.

At a recent media sneak peek, we sampled sips and bites at the new lobby bar and English pub concept. Here’s a closer look:

The English-themed The Fortunate Prospector makes its home on the right side of the Grand Lodge. The cozy, dimly lit tavern combines foods and drinks popular in the United Kingdom with a nod to Colorado’s rich mining history.

Think hearty dishes like fish and chips, bangers and mash, shepherd’s pie and sticky toffee pudding. Pair those bites with Pimm’s Cup and the Single-Handed Sailor (Bacardi Superior, demerara syrup, lime juice and angostura bitters), along with a 10-draft beer tower, and you’re picking up an English accent by the time you depart.

The Embers Lodge Bar, meanwhile, is a huge space, with a 360-degree wrap-around bar and a seating area accommodating up to 248 guests. The views from the floor-to-ceiling windows are spectacular. Light snacks and Colorado-inspired cocktails are on the menu. There are oysters and barbacoa sliders, with drinks such as Ziggy Stardust, featuring a choice of vodka and spice level (mild, medium, hot), topped with a flamed cinnamon pour-over.

Still to come as part of the redesign will be two additional new concepts, Garden+Grain and Copper Table, which replace the former Monte Jade and Vista Montagne restaurants. Garden+Grain will focus on a nutrient-rich menu, while Copper Table will be a true Colorado-fare eatery.

And, finally, Old Hickory Steakhouse is being redesigned, and there’s a new, 9,000-square-foot event space, Mountain View Pavilion, which can be used for weddings and other social gatherings.

With so many new dining options available at Gaylord Rockies Resort & Convention Center, now is a great time to plan a staycation to bask in the Colorado sunshine, splash at the water park and check out the delicious food choices. Details: 513-284-4313, gaylordhotels.com.

Island fare

Cousins Leah Li and Tony Len have opened Aloha Hawaiian BBQ & Ramen at 115 E. Fillmore St. in Colorado Springs.

“This is our first restaurant, and we are doing this as a family,” Li said.

The eatery is in the former 2000 Wok restaurant and is a block west of North Nevada Avenue.

The menu features the classic Hawaiian plate with two scoops of steamed rice, a scoop of macaroni salad, a veggie and choice of protein. Prices range from $12.99 to $16.59, and portions are large. We went for the Hawaiian BBQ mix ($15.99) with barbecue chicken, barbecue beef and Kalbi short ribs. Everything was delicious, especially the short ribs. There’s one ramen traditional bowl ($13.50), with a choice of soup bases and choice of meat.

The hours are 11 a.m.-8:30 p.m. Mondays through Thursdays and 11 a.m.-9:30 p.m. Fridays and Saturdays. Details: 719-867-3127, alohabbqco.com/.

Sweet treats

Dad’s Donuts, 29 E. Moreno St., has opened. It’s the latest addition to the family of eateries by Mitch Yellen, owner of Altitude Hospitality Group. According to the doughnut shop’s website, Dad’s new flaky pastry has “109 layers” of sweet goodness. They are a combination of doughnuts and croissants.

The product development was perfected by award-winning chefs Amy Fairbanks and Larissa Vendola, who worked at Yellen’s Garden of the Gods Market and Café for several years.

“The process takes three days to prepare,” Vendola said. “We make the croissant dough, cut it into the shape of a doughnut, and fry it. The butter between the layers causes the dough to puff up to make the many layers. Then, we pipe different flavored fillings inside the doughnut.”

Lines of customers circled the little shop during the opening week. The hours are 7 a.m.-2 p.m. Wednesdays through Sundays. Details: 719-886-3237, facebook.com/dadsdonutsco.

Let’s get cooking

The Hive Kitchen Market, 6628 Delmonico Drive, is a working commercial kitchen and marketplace. And most recently it has started offering cooking classes by Abigail Lucas, owner of CoS Eat, a private chef and culinary instructor business. Lucas is teaching a variety of classes such as knife skills, preparing favorite restaurant dishes, “SEA-food,” heart-healthy recipes, Colorado specialties and “It’s all Greek.”

Saturday from 9 a.m. to 5 p.m., there is a summer kickoff and open house at the market, where Lucas will be doing cooking demonstrations hourly. There will also be pop-ups, samples and activities. For a full list of Saturday’s activities and to sign up for cooking classes, visit thehivekitchenmarket.com.

Fiddles, Vittles & Vino

Strike up the bands, grab some grub and sip some wine at the popular summer Fiddles, Vittles & Vino on Sept. 8 at Rock Ledge Ranch, 3105 Gateway Road, from 2:30 to 7 p.m. For $65, you get to hear four bands, sample foods, from some of the Springs’ top restaurants, and enjoy samples of beer and wine. Bring a lawn chair and kick back for a lazy, late-summer festival.

The event is put on by Club Nine, a nonprofit of local chefs who donate the proceeds of the event to further agricultural programs at Rock Ledge Ranch. Tickets at fiddlesvittlesandvino.com.

Contact the writer: 636-0271.