Boards & Barrels, 19263 E. U.S. 24, Woodland Park, has opened, which is great news for the mountain community.

In early 2024, restaurant veterans and married couple David and Carrie Platzer announced they had purchased the beloved Woodland Park dining destination The Swiss Chalet.

During several months of renovations, the alpine-themed eatery has been transformed into what is destined to become another gem for Woodland Park.

And why not?

The Platzers have had long, successful careers in the restaurant industry, not unlike the Levy family who previously owned the little log cabin. The Levys ran Swiss Chalet for 23 years and were only its third owner after it opened in 1962. The Levys currently own The Peppertree.

In a previous interview with The Gazette, David said, “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 America in Hyde Park, N.Y. And Carrie has extensive knowledge in front of the house … and (with) 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, brewpubs, gastropubs and hotels.”

On a recent visit to the packed Boards & Barrels, the wait for a table was an hour, and that was for a midweek dinner. But the wait was worth it. David’s vast culinary experience, including 12 years as the executive sous chef for The Broadmoor, shines through on the dishes that are coming out of the kitchen at Boards & Barrels.

Although “boards” is in the name of the restaurant, there are only three listed on the menu: the Farmhouse ($24), the Abe Froman ($24) — a nod to the movie “Ferris Bueller’s Day Off” — and the Vegetarian ($20).

We couldn’t resist the Farmhouse when we spotted homemade country pork terrine and chicken liver paté with spicy raspberry jam. Both treasures were classically prepared and delicious. The board was filled with other carefully curated charcuterie: house-made Southwest chicken roulade, chicken liver paté with spicy raspberry jam, smoked gouda, cheddar, whipped goat cheese with lemon thyme honey, tomato jalapéno jam, pickled vegetables and bread. It would easily be a meal for two or an appetizer for four.

The menu also has appetizers, salads, sandwiches, soups and entrees. Prices are very reasonable, starting at $7 for a simple green salad and topping out at $28 for a 12-hour slow-braised smoked beef rib served with mustard glaze, creamy potatoes and wilted spinach.

Bottom line: The Platzers want to operate a welcoming restaurant with expertly prepared food at affordable prices. They’re making an eatery for everyone and for every occasion.

“I want this to be a place where people want to come every week or even every day,” Carrie said.

David said it best: “We are not just an A-B-C restaurant. It’s not a place for anniversaries, birthdays or celebrations where guests think of going to once a year.”

It’s safe to say it’s a welcome addition to the dining scene and worth the drive up Ute Pass. And the food and service are exceptional, suited for casual and dressier occasions.

The hours are 11 a.m.-9 p.m. Tuesday through Thursday, and 11 a.m.-10 p.m. Fridays and Saturdays. Sunday brunch will be added soon. Details: 719-687-8160, boardsandbarrelsbistro.com.

More Burnt Toast

The grand opening of a second Burnt Toast, 7140 N. Academy Blvd., will be 7 a.m.-2 p.m. Wednesday. This is a little sister to Phil Duhon’s downtown breakfast and lunch spot by the same name. And the eclectic collection of toasters continues to grow. As for the menu, if you like the downtown bill of fare, you won’t be disappointed at the new location.

“It’s the identical menu,” Duhon said. “This menu has really grabbed hold. The big go-to must-haves are the huevos rancheros and the Tuscan Scrambowl. And we do a lot of mimosa flights.”

For $20, you can pick three mimosa flavors from the menu to taste your way through the flight. The drinks are served in a wooden rack, like flights served in breweries.

The huevos rancheros ($20) includes two crunchy corn tortillas on top of Hatch green chile and adobo sauces layered with pinto beans, pork carnitas and two eggs any style. The dish is topped with house crema, avocado salsa, pico de gallo and cotija cheese.

The Tuscan Scrambowl ($19) is a combo of chorizo, cheddar-jack cheese blend, peppers, onions and garnished with pico de gallo, cotija cheese, house crema, and tortilla strips.

The new place has a continuation of the eclectic toaster collection and is anchored with a full-size yellow school bus. The hours are 8 a.m.-2 p.m. Mondays through Fridays and 7 a.m.-2 p.m. Saturdays and Sundays. Visit tinyurl.com/ykfj6p88.

Tasty event

Taste of Pikes Peak takes place at Park Union, Sierra Madre and Vermijo streets, in front of the U.S. Olympic & Paralympic Museum, 6-9 p.m. July 18. For $65 (general admission), you get unlimited tastes from more than 70 local restaurants, breweries and distilleries, enjoy live entertainment, and support the Pikes Peak Chapter of the Colorado Restaurant Association’s ProStart teams at local high schools. VIP tickets are $85 for early access, special seating and exclusive tastes. Tickets for little foodies (ages 5-12) are $20. Visit tasteofpikespeak.com.

Wine list awards

The Wine Spectator’s 2024 Restaurant Awards, which celebrate the world’s best restaurants for wine, named The Broadmoor’s Summit restaurant and Flying Horse Resort and Club’s Steakhouse for the “Best of Award of Excellence” for their wine lists. The two are the only establishments in Colorado Springs for the honor. Visit tinyurl.com/bdzfrxr6 and tinyurl.com/4r2t276z.