Author: By KATE JONUSKA
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Day Sixteen: A food critic’s diary of her two-week trip to China
Editor’s note: As a native Springsian, China is a distant voyage indeed for Kate Jonuska, The Gazette’s dining critic. Still, Jonuska will be traveling to the Far East for two weeks, including visits to Beijing, the Xinjiang province and Tibet. Starting Monday, Aug. 6, she will report her (hopefully fantastic) meals from China until Aug.…
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DINING REVIEW: Making herstory
As she whips out her smart phone and its Square credit-card reader, Her Story Café owner Liz Rosenbaum is the illustration of modern savviness. Her avid Twitter and Facebooking prove it as does the success of the trendy Her Story mobile lunch truck, which has been serving soup and sandwiches to the Springs since April…
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INSIDER EATS: Keeping it cool
As summer deepens in Colorado, home kitchens are often abandoned. The heat outside dampens the urge to crank up the oven, turn on the stove and even nuke food in the microwave. The Pikes Peak region’s restaurants – especially those with patios – bustle with kitchen refugees who are eager to have someone else cook…
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INSIDER EATS: New in the ‘Tou
In addition to being exciting for area eaters, creativity in cuisine is the mark of the best restaurants in the business. For established restaurants, though, it can be daunting to change a concept or even a menu that’s already thriving in order to evolve and improve. Daring and innovative restaurateurs, though, never stand still. The…
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DINING REVIEW: Ole Joe
Trends come and go, but Joseph’s Fine Dining exists as a bastion of refined classics. Here parade all the iconic names — piccatta, Marsala, meuriene and a l’orange — and upscale comfort foods we’ve enjoyed for generations. Owner Joseph Freyre should have the chops to pull it off. Freyre spent two decades as maitre d’…
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INSIDER EATS: Have a cuppa
Coffee may share a name with the average Joe, but not everybody can make a good cuppa one, especially because Americans’ palates for more gourmet beans have grown in recent years. Sure, corporate coffee operations offer polished, consistent delivery on almost every convenient corner. Trekking through town to find local sources of great coffee, though,…
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INSIDER EATS: Odd names, tasty food
Just as celebrities bestow unusual names on their children – my favorite is Kal-El Cage, son of Nicholas – restaurant owners can often gravitate names that are quirky or amusing. Some restaurants choose obvious and straight-forward titles, like La Creperie or PB and Jellies. But there are always those that make you laugh, like Schnitzel…
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DINING REVIEW: Chef Savage is fierce
Few things are more ubiquitous on upscale restaurant menus than a seared ahi tuna appetizer, prepared pink and rich and usually quite delicious. It’s familiar, if not exactly exciting. That is, until that tuna gets savaged — meaning prepared by Cliff House Executive Chef Scott Savage, who recently rolled out an amazing new menu headlined…
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INSIDER EATS: Parents with palates
Parenthood is a very personal experience and the meaning and implications are as varied as humanity itself. And of course, sacrifices are generally required. However, such sacrifices need not include eating a subsistence diet of what’s currently marketed as kids’ food: neon orange noodles, corn-encrusted meat products on sticks and soggy nuggets shaped like extinct…
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INSIDER EATS: Parents with palates
Parenthood is a very personal experience and the meaning and implications are as varied as humanity itself. And of course, sacrifices are generally required. However, such sacrifices need not include eating a subsistence diet of what’s currently marketed as kids’ food: neon orange noodles, corn-encrusted meat products on sticks and soggy nuggets shaped like extinct…