Jae Park and his wife, Hannah Ra, owners of KBBQ To-Go in Chapel Hills Mall (1710 Briargate Blvd.), have opened a second outlet, KBBQ Wings, at 8029 N. Academy Blvd., in the former Heirloom Bar and Grill space.

“Our customers kept asking us to open a location outside the mall,” Park said. “Picking up to-go food in a mall isn’t always convenient — you have to park and go upstairs just to grab your order.”

So now the couple have added this new fast-casual option for fans of Korean-inspired flavors.

An experienced restaurant owner, Park — who previously owned All You Can Eat Sushi and the Ninja Bowl, a poke and sushi concept — knew he had found the right fit for a second KBBQ concept when he spotted the North Academy location in September.

Its proximity to Chapel Hills Mall made it a natural choice, while also offering easier access for both takeout and dine-in guests.

The ordering process is designed to be fast and fuss-free. Customers can call ahead or order online, but in-person ordering is equally streamlined.

Upon entering, diners will find self-order kiosks for placing and paying for food, along with tables and chairs for those who want to linger.

A full bar rounds out the space, making it just as appealing for a casual sit-down meal as it is for a quick pickup.

“For NFL games, we offer buy-one-get-one beer or hot sake,” Park added. “With football coming to an end we are considering other spots to feature for the buy-one-get-one beer and hot sake.”

Park describes the menu as Korean fusion. While wings are the flagship, the K-Street Food lineup includes kimchi fried rice ($13), k-ramen ($13), kimchi udon ($13), rabboki ($13) — ramen, rice cakes, green onions, fish cake, egg, cabbage and mozzarella — rose tteokbokki ($13) with similar ingredients, and bulgogi japchae ($14). A whole fried chicken ($25) is also available and frequently sells out.

The wings are intentionally large.

“I use big wings,” Park said. “A lot of places serve small wings with very little meat.”

Wings are sold in orders of six ($10), 12 ($19), 20 ($20), and 40 ($54). Wing combos — served with French fries or rice and a bottled soda — are priced at $15 for six wings or $20 for 12.

Sauce options include kalbi (sweet, savory, and garlicky), soy garlic, yangnyeom (sweet and spicy), spicy yangnyeom, ppurinkle (cheesy onion powder with honey), and Park’s personal favorite: original, crispy fried wings served without sauce.

“The original wings are great on their own,” he said. “They don’t need anything extra.”

Additional sides include Spam musubi ($3), French fries ($5), sesame balls ($5), bulgogi dumplings ($9), rice cake sausage skewers ($7), and a mix-and-match option ($9).

The restaurant also offers dosirak boxes.

“It’s a Korean version of a bento box,” Park explained.

The dosirak boxes are offered with a choice of chicken teriyaki, chicken katsu, bulgogi, spicy pork or kalbi. Each comes with rice, wontons, an egg roll, kimchi and a chicken dumpling. Prices range from $14 to $25, depending on the protein.

Hours: 11 a.m.–9 p.m. Monday through Saturday; noon–8 p.m. Sunday.

Details: 719-394-4042, kbbqwingstogo.com.

Passing the Tomahawk
Holly Arnold Kinney marked her retirement Jan. 4 at The Fort, Colorado’s storied restaurant and full-scale replica of an adobe fur-trading fort that has remained in family hands since opening in 1963.

The evening served as both a farewell and a handoff. Kinney welcomed a lively mix of longtime Denver dignitaries, loyal customers and friends to celebrate the restaurant’s past while ushering in its next chapter.

Many guests dressed for the occasion, some in historic mountain buckskins, others adorned in turquoise and silver jewelry and Native-inspired attire.

The program included remarks from former Denver Mayor Wellington Webb, followed by a song and prayer for the future of The Fort led by George Curtis Levi, an artist and Southern Cheyenne leader.

The evening’s signature moment came at 7:15, when guests gathered on the patio overlooking the city for a tomahawk sabering of Champagne bottles and a group toast.

Kinney then formally passed her tomahawk — and the keys to the restaurant — to Revesco Properties President and CEO Rhys Duggan.

In October, Kinney announced she had entered into a purchase agreement with Revesco Properties and City Street Investors, a Denver-based real estate and restaurant investment and development firm, to steward The Fort’s legacy and ensure its continued success for future generations.

“We’re overwhelmed by the outpouring of support and well wishes as The Fort enters its next chapter in 2026,” Kinney said.

“The Fort will continue to operate as the same restaurant and venue guests have come to love, with our staff remaining in place and delivering the same fine service and food.”

Cooking up seasonal treats
Smokebrush Foundation for the Arts, 328 El Paso Blvd., Manitou Springs, will host a culinary master class, Season Stocks & Soups, from 11 a.m. to 2 p.m. Jan. 24 at Rockledge House and the Smokebrush farm.

Cost is $59; tickets are available at tinyurl.com/whvcefur.

Led by Smokebrush chef Aimee Morrow, the class explores foundational techniques for building deep, layered flavor in winter cooking, including roasting and caramelization, achieving richness without cream, incorporating fermented elements, and finishing dishes with herbs and chili oils for brightness and lift.

Using farm-grown produce, participants will prepare two soups: roasted winter squash and carrot soup, and salmon, potato and fermented sunchoke chowder.

The class concludes with a shared meal of soup, salad, sourdough bread and house-made herbal tea. Guests leave with a pint of each soup, a jar of Smokebrush vinaigrette, and recipes to recreate the dishes at home.