Victor Matthews, co-founder, master chef and visionary behind the newly opened Tava House in Woodland Park, is something of a rock star in the small mountain community. As he moved through the packed dining room, he rarely got more than a few steps before someone stopped him for a handshake, a hug, or a conversation.

“We’ve been packed every day since the soft opening,” said the restaurant’s general manager, Brad Beck. “The River Room is hosting the mayor’s retirement party tonight, and the Taphouse is full with a wait list.”

The long-anticipated restaurant officially opened just over a week earlier, capping a project that broke ground in September 2024. During a recent visit, the lower-level Taphouse and River Room buzzed with energy as Matthews greeted what seemed like half of Woodland Park, along with more than 200 diners.

We first toured the space in December while construction was still underway, making the transformation even more impressive. Yet Matthews says the vision is only half complete. Upstairs, Firebrand, an upscale 60-seat dining room nearing completion, promises to elevate the experience further. Almost floor-to-ceiling west-facing windows frame breathtaking views of the back side of Pikes Peak and the Front Range.

As the sun dipped behind the mountains, Matthews guided us through the soft-opening menu.

“You have to try the smoked chicken wings,” he said. “Justin and I came up with a recipe that we love.”

Chef de cuisine Justin Edgar, a graduate of Matthews’ Paragon Culinary School, is part of a kitchen team heavily stocked with Paragon alumni.
Matthews wasn’t kidding about those wings. They are something to crave. Lightly smoked and coated in a spicy Buffalo-style sauce, they arrived with buttermilk blue cheese dressing, celery and carrots. Three-napkin delicious.

The house-made chef’s version Caesar salad delivered a creamy dressing with a Cajun kick, a nod to Matthews’ Louisiana roots and French Creole flavors. The Legendary Local Ranch Sliders ($20) showcased yak, beef and bison from regional ranches on custom Kaiser-brioche buns from Shawn Sanders of Sourdough Boulangerie.

Dessert sealed the experience. Matthews’ wife, Rhianna, is the pastry chef, and her bread pudding transformed the humble classic into something decadent and unforgettable.

Matthews calls Tava House “Black Bear 2.0,” an evolution of the mountain dining experience he first created years ago in Green Mountain Falls. It may well be his opus.

Details: Tava House Taphouse, 120 S. Center St., Woodland Park. Hours are 11 a.m.-9 p.m. daily, 719-428-5352, facebook.com/tavahouse.

Spices, sarees and street food

Monika Celly, owner of Polka Dots & Curry culinary classes and founder of the Indian Food Festival, presents the fourth annual gathering at Liberty High School from 11 a.m.-4 p.m. on Aug. 1. The festival features authentic Indian food vendors, cultural performances, live entertainment, a fashion show with a saree walk, a kids’ cooking competition, shopping from local businesses, chai, desserts and Indian spices. General admission is free. Early admission from 11 a.m. to noon starts at $12.50. Registration and details: tinyurl.com/32m6s35p.