Enjoy a culinary expedition at this Old Colorado City restaurant | Dining review
Despite its name, Base Camp in Old Colorado City demonstrates that exceptional cuisine in a casual restaurant has nothing to do with roughing it.
While the décor references aspects of camping and mountain expeditions, the place is all about comfort and creative, well-prepared food. Even though we experienced an early misstep, the overall dining experience was positive due to excellent service and some pretty tasty dishes.
The menu features four main parts, each reflecting a specific price for the four available items in that category: Plains ($10); Mountains ($15); Foothills ($15); and Peaks ($25). There is also an Expedition section with prices ranging from $35 to $120, based on different combinations. Desserts fall into the Springs ($10) category.
We thought about bypassing anything from the Plains, but our server Tallia said we really needed to try the corn muffins. This proved to be the single hiccup in the meal. Two plump, golden muffins arrived warm, or so we thought, with agave butter. The problem was that the centers of the muffins were stone cold. Fortunately, we were able to enjoy the parts that were well-heated. Chock full of roasted corn, these were sweet and savory. The butter simply enhanced those competing palate contradictions.
From there, the meal evolved into one taste fest after another. The Southwest corn chowder was a cup-size serving thick with roasted corn, chunks of potatoes and bits of green chile. Sliced heirloom tomatoes and drizzled crema adorned the chowder. The rich, piquant flavors along with the chowder’s different textures tempted us to consider ordering more. We didn’t, but we sure thought about it.
Hardest to share was the peach prosciutto bruschetta, only because it was not only beautifully plated, but it was messy trying to divide it equally. Paper-thin slices of the dry-cured ham were wrapped around grilled peach quarters. These sat atop a piece of toasted flatbread smeared with house-made ricotta. Multicolored heirloom tomatoes ringed the mini-tower of stacked peaches. It’s difficult to overshadow peaches and prosciutto, but the ricotta was the shining element.
Our selections from the Foothills included the Colorado Cobb and the barbecue relleno. The salad was a large bowl with brie cubes, avocado slices, corn cut off the cob, sliced heirloom tomatoes and smoked trout on a bed of romaine. This had a Dijon-based dressing and there was a small container of diced green chiles to add an element of heat. The addition of the smoky fish provided the component we could associate with a camp.
The relleno lacked the visual plate appeal of the previous dishes, but it delivered on taste. A large, egg-battered poblano pepper was stuffed with shredded pork and fried before being smeared with crema and chipotle raspberry barbecue sauce. The coating remained crispy; the sauce should be bottled and sold. This was an impressive mashup of culinary cultures.
These are shareable plates crafted with seasonal ingredients. Consequently, the menu changes quarterly. I hope the chowder and relleno, in particular, continue to find a home on the bill of fare.
Base Camp
Southwestern/Colorado cuisine
Location: 2611 W. Colorado Ave.
Contact: 719-394-1176; basecampcos.com
Prices: $10 to $120
Hours: 11 a.m. to 9 p.m. Tuesday–Sunday; closed Monday
Details: Credit cards accepted. Alcohol. Wi-Fi. Patio.
Favorite dishes: Corn chowder and barbecue relleno.
Other: Limited gluten-free and vegan options available.
Enjoy a culinary expedition at this Old Colorado City restaurant | Dining review
Despite its name, Base Camp in Old Colorado City demonstrates that exceptional cuisine in a casual restaurant has nothing to do with roughing it.
While the décor references aspects of camping and mountain expeditions, the place is all about comfort and creative, well-prepared food. Even though we experienced an early misstep, the overall dining experience was positive due to excellent service and some pretty tasty dishes.
The menu features four main parts, each reflecting a specific price for the four available items in that category: Plains ($10); Mountains ($15); Foothills ($15); and Peaks ($25). There is also an Expedition section with prices ranging from $35 to $120, based on different combinations. Desserts fall into the Springs ($10) category.
We thought about bypassing anything from the Plains, but our server Tallia said we really needed to try the corn muffins. This proved to be the single hiccup in the meal. Two plump, golden muffins arrived warm, or so we thought, with agave butter. The problem was that the centers of the muffins were stone cold. Fortunately, we were able to enjoy the parts that were well-heated. Chock full of roasted corn, these were sweet and savory. The butter simply enhanced those competing palate contradictions.
From there, the meal evolved into one taste fest after another. The Southwest corn chowder was a cup-size serving thick with roasted corn, chunks of potatoes and bits of green chile. Sliced heirloom tomatoes and drizzled crema adorned the chowder. The rich, piquant flavors along with the chowder’s different textures tempted us to consider ordering more. We didn’t, but we sure thought about it.
Hardest to share was the peach prosciutto bruschetta, only because it was not only beautifully plated, but it was messy trying to divide it equally. Paper-thin slices of the dry-cured ham were wrapped around grilled peach quarters. These sat atop a piece of toasted flatbread smeared with house-made ricotta. Multicolored heirloom tomatoes ringed the mini-tower of stacked peaches. It’s difficult to overshadow peaches and prosciutto, but the ricotta was the shining element.
Our selections from the Foothills included the Colorado Cobb and the barbecue relleno. The salad was a large bowl with brie cubes, avocado slices, corn cut off the cob, sliced heirloom tomatoes and smoked trout on a bed of romaine. This had a Dijon-based dressing and there was a small container of diced green chiles to add an element of heat. The addition of the smoky fish provided the component we could associate with a camp.
The relleno lacked the visual plate appeal of the previous dishes, but it delivered on taste. A large, egg-battered poblano pepper was stuffed with shredded pork and fried before being smeared with crema and chipotle raspberry barbecue sauce. The coating remained crispy; the sauce should be bottled and sold. This was an impressive mashup of culinary cultures.
These are shareable plates crafted with seasonal ingredients. Consequently, the menu changes quarterly. I hope the chowder and relleno, in particular, continue to find a home on the bill of fare.
Base Camp
Southwestern/Colorado cuisine
Location: 2611 W. Colorado Ave.
Contact: 719-394-1176; basecampcos.com
Prices: $10 to $120
Hours: 11 a.m. to 9 p.m. Tuesday–Sunday; closed Monday
Details: Credit cards accepted. Alcohol. Wi-Fi. Patio.
Favorite dishes: Corn chowder and barbecue relleno.
Other: Limited gluten-free and vegan options available.
