Drayage Brokersin Colorado Springs, CO

Four local, independently owned restaurants have been featured on the list of America’s Best Restaurants. Each of the eateries also recently won awards in The Gazette’s Best of the Springs.

America’s Best Restaurants, a national media and marketing company, will bring its ABR Roadshow to three of the following restaurants for extensive on-camera interviews with the restaurant owners, highlighting some of the dishes t that have earned them bragging rights. Restaurants on America’s Best

Restaurants lineup are found through customer nominations or by a restaurant applying to be featured. After interviews are filmed, the premiere dates will be announced on ABR’s Facebook page; the episodes will air on social media channels.

Here’s a look at the eateries:

• Black Forest Bistro, 6750 Shoup Road, Black Forest, owned by Deanna Johnson, won six Best of the Springs awards for Colorado-inspired cuisine (gold), hidden gem (gold), crafted cocktail (gold), American cuisine (bronze), gastropub (bronze), and chef (bronze). In a press release ABR noted that one popular menu item, which may be featured on the filmed episode, is the Korean bulgogi sticky street noodles, described on the menu as a “Food Network Award Winning” dish. The menu changes weekly and entrees and appetizers feature seafood- and fish-forward dishes, with items such as Thai cod, Mediterranean salmon, and cioppino. The episode will be available online at tinyurl.com/updzuwub. Details: 719-459-7884, bfbistro.com.

• Marigold Bakery and Café, 4605 Centennial Blvd., won six Best Of awards for bakery (silver), business lunch (silver), café (gold), French onion soup (bronze), dessert (gold) and cheesecake (gold). The owners, Cailee, Julie and Ghassan Nehme were not interviewed for filming. There is a second location, Marigold Bistro at 146 E. Cheyenne Mountain Blvd. (formerly Walter’s Bistro). Details: 719-599-4776, marigoldcoloradosprings.com.

Colorado Springs gets tips for making North African shakshuka

• Roots Café, 330 E. Colorado Ave., is owned by Dana Moore, who operates the business with Pamela Velazquez. The eatery won a Best Of silver award for Hawaiian food. In a ABR press release, Moore, who is from Hawaii and goes by “Mama D,” said she began her culinary journey with the Roots Cafe food truck, serving Hawaiian foods such as Spam musubi, kalua pig, rice and macaroni salad, and desserts such as chocolate haupia, a coconut pudding. Serving food “seasoned with aloha,” the cafe has stellar reviews on Yelp and Google. Moore’s interview can be viewedonce it airs at tinyurl.com/ysaerwee. Details: 719-394-6540, facebook.com/rootscafecos.

• The Warehouse Restaurant & Gallery, 25 W. Cimarron St., owned by James and Shaundy Africano, won a Best of the Springs bronze award for Colorado-inspired cuisine. The eatery was nominated for the ABR list by customer and food writer Cara Bukacek, who noted in her nomination that the food is always perfectly prepared, innovative and creative, and the menu offers options for vegetarians and those who are gluten-free as well. “The elk loin strip and the buffalo rib-eye are amongst the best meals I have ever eaten,” she continues. The completed show will be available at tinyurl.com/ycx82ryz. Details: 719-475-8880, facebook.com/whcos.

The Margarita at Pine Creek celebrates 50 years in business with nostalgic menus

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The Coffee Exchange, 526 S Tejon St., is now open 7 a.m-7 p.m. daily with happy hour 4-7 p.m. daily offering half-price cocktails, $4 beers, $6 house wines and 25 % off appetizers. Wednesday is Pastelito Day with a choice of Cuban coffee and a homemade, flaky pastry for $5. Details: 719-635-0277, facebook.com/theexchangeontejon.

Here are a couple of places to raise a glass and celebrate Cinco de Mayo:

• Bad Daddy’s Burger Bar, 1765 Briargate Parkway, will offer a LocoRita for $2.50 May 4 and 5. Hours are 11 a.m.-10 p.m.-Sundays through Thursdays and 11 a.m.-11 p.m. Saturdays and Saturdays. Details: 719-418-6845, baddaddysburgerbar.com.

• Chuy’s, 9297 Forest Bluffs View; its Cinco de Mayo fiesta includes $6 margaritas, $5 chips and dips and $1 tequila floaters — add an extra ounce of liquor to a favorite margarita. Try the new menu item, green chili barbecue ribs. and they are bringing back two fan favorites: Pablo’s enchiladas and the Fat Daddy Flautas. Hours are 11 a.m.-9 p.m. Sundays through Thursdays and 11 a.m.-10 p.m. Fridays through Saturdays. Details: 719-430-4025, facebook.com/chuyscoloradosprings.

Colorado Springs learns about Ellnygton's at The Brown Palace reopening | Table Talk

Treat mom to an early Mother’s Day experience at The Fort Restaurant, 19192 Colorado 8, Morrison, 5-9 p.m. May 17. For $159 you get a five-course wine pairing dinner featuring wines made by women producers and learn the amazing stories behind each of these talented ladies. The dinner supports educational scholarships by “Women Behind the Wine” initiative along with Gallo and the Women of the Vine & Spirits Foundation. Details: 303-697-4771, thefort.com.

L&L Hawaiian Barbecue has a second location, 11010 Cross Peak View off InterQuest Parkway. Hours are 11 a.m.-10:30 p.m. daily. Details: 719-623-6886, tinyurl.com/29j3r39a.

Jasdeep Mand is more than happy to talk about King Restaurant Indian Kitchen and Bar and the restaurant legacy of which she is a part.

She was our server and shared that the Mand family has several restaurants in Minnesota, among other locales. She, with her husband, brothers and father, played a role in creating the food reflective of the Punjab region of Northern India and serving vibrant dishes.

The menu is massive with numerous choices, including vegetarian, nonvegetarian, chef’s specials and much more. We needed advice on what to order. Mand wasn’t surprised and readily offered recommendations.

Arts & Entertainment

She indicated her favorites: paneer tikka masala ($17.99) and dal makhani ($15.99), and said the coconut lamb ($25.99) was popular.

By chance, we noticed the last page of the menu featured the lunch special ($16.99). This includes a choice of three entrees — one meat and two vegetarian — plus rice and naan. It is only available for lunch Monday through Friday.

This is the best way to try several items at once, which will make it easier to decide on a dinner entree on a return visit.

One order included the dal makhani, karara Balti with chicken and paneer tikka masala; the other order included butter chicken, paneer kadhal and vege jalfrazi.

We started with samosas ($5.99). Two to an order are served with mint chutney and tamarind chutney. Pear-shaped, vegetable-based pastry was stuffed with seasoned potatoes and peas before being lightly fried. They were an alluring way to start the meal and bode well for what was to come.

Karara balti was the favorite of everything sampled. Balti is a type of curry; at King Restaurant the karara features a coconut and onion base. The small pieces of chicken soaked up the creamy sauce and each bite teases with a hint of spice. Full disclosure, we did request mild because Mand acknowledged even medium has a jolt.

Paneeer tikka masala is classic Indian fare. Paneer, a nonmelting cheese made from buffalo milk, soaked up the tomato-base sauce enhanced by turmeric, garam masala, chile, ginger and more for an impressive depth of flavor. There’s a lot of pizzazz. The addition of onions and green peppers add color and texture. This is a must-have; the protein can be swapped for chicken, lamb or seafood — for an upcharge.

Your weekly local update on arts, entertainment, and life in Colorado Springs! Delivered every Thursday to your inbox.

View all of our newsletters.

We opted for another standard: butter chicken. This, too, is tomato-based with cream and butter. Even though it pales in comparison to the tikka masala, it didn’t disappoint.

Dal makhani intrigued us thanks to its description: “black lentils cooked for over six hours in makhan and cream and mixed spices.” It’s typically reserved for special occasions. Makhan is white butter and the result is rich, but not the over-the-top dish we expected. By contrast, dal tarka, made with yellow lentils, is considered everyday food, but such standards have their place for a reason: They’re comforting and enticing.

The only disappointment was the crispy naan. I prefer fluffy and chewy. Still, it worked well for sopping up the many delectable sauces of our meal.

The warm, upscale decor and friendly staff contributed to a fully satisfying meal.

King Restaurant Indian Kitchen and Bar

Indian cuisine for fine dining in or carryout

Location: 5660 Barnes Rd., No. 300

Contact: 1-719-424-7645; kingrestaurantcos.com

Prices: $8.99-$25.99; $16.99 lunch special

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

Details: Credit cards accepted. Alcohol. Wi-Fi.

Favorite dishes: Chicken karara Balti and paneer tikka masala.

Other: Gluten-free and vegan options available.

Jasdeep Mand is more than happy to talk about King Restaurant Indian Kitchen and Bar and the restaurant legacy of which she is a part.

She was our server and shared that the Mand family has several restaurants in Minnesota, among other locales. She, with her husband, brothers and father, played a role in creating the food reflective of the Punjab region of Northern India and serving vibrant dishes.

The menu is massive with numerous choices, including vegetarian, nonvegetarian, chef’s specials and much more. We needed advice on what to order. Mand wasn’t surprised and readily offered recommendations.

Arts & Entertainment

She indicated her favorites: paneer tikka masala ($17.99) and dal makhani ($15.99), and said the coconut lamb ($25.99) was popular.

By chance, we noticed the last page of the menu featured the lunch special ($16.99). This includes a choice of three entrees — one meat and two vegetarian — plus rice and naan. It is only available for lunch Monday through Friday.

This is the best way to try several items at once, which will make it easier to decide on a dinner entree on a return visit.

One order included the dal makhani, karara Balti with chicken and paneer tikka masala; the other order included butter chicken, paneer kadhal and vege jalfrazi.

We started with samosas ($5.99). Two to an order are served with mint chutney and tamarind chutney. Pear-shaped, vegetable-based pastry was stuffed with seasoned potatoes and peas before being lightly fried. They were an alluring way to start the meal and bode well for what was to come.

Karara balti was the favorite of everything sampled. Balti is a type of curry; at King Restaurant the karara features a coconut and onion base. The small pieces of chicken soaked up the creamy sauce and each bite teases with a hint of spice. Full disclosure, we did request mild because Mand acknowledged even medium has a jolt.

Paneeer tikka masala is classic Indian fare. Paneer, a nonmelting cheese made from buffalo milk, soaked up the tomato-base sauce enhanced by turmeric, garam masala, chile, ginger and more for an impressive depth of flavor. There’s a lot of pizzazz. The addition of onions and green peppers add color and texture. This is a must-have; the protein can be swapped for chicken, lamb or seafood — for an upcharge.

Your weekly local update on arts, entertainment, and life in Colorado Springs! Delivered every Thursday to your inbox.

View all of our newsletters.

We opted for another standard: butter chicken. This, too, is tomato-based with cream and butter. Even though it pales in comparison to the tikka masala, it didn’t disappoint.

Dal makhani intrigued us thanks to its description: “black lentils cooked for over six hours in makhan and cream and mixed spices.” It’s typically reserved for special occasions. Makhan is white butter and the result is rich, but not the over-the-top dish we expected. By contrast, dal tarka, made with yellow lentils, is considered everyday food, but such standards have their place for a reason: They’re comforting and enticing.

The only disappointment was the crispy naan. I prefer fluffy and chewy. Still, it worked well for sopping up the many delectable sauces of our meal.

The warm, upscale decor and friendly staff contributed to a fully satisfying meal.

King Restaurant Indian Kitchen and Bar

Indian cuisine for fine dining in or carryout

Location: 5660 Barnes Rd., No. 300

Contact: 1-719-424-7645; kingrestaurantcos.com

Prices: $8.99-$25.99; $16.99 lunch special

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

Details: Credit cards accepted. Alcohol. Wi-Fi.

Favorite dishes: Chicken karara Balti and paneer tikka masala.

Other: Gluten-free and vegan options available.

A popular Colorado Springs destination for cyclists and craft beer fans that closed early this year is set to reopen Saturday, with a new partner, dual-concept and mouthful of a name that pretty much says it all.

Felipe’s 109 and Trails End Taproom at Barr Station — aka “Barr Station” — is a marriage of the bike-themed, pour-your-own taproom and the family-run fast food franchise founded in the city’s southeast.

“It’s kind of like I’m preparing for my own birthday party. I’m looking forward to it — we’re going to have some balloons up — also kind of just want to get it over with and get on with the after,” said Felipe Velasquez, who said he and his family have spent the last few months remodeling and expanding the kitchen in Felipe 109’s half of 2925 W. Colorado Ave.

The location marks the first expansion of the brand Velasquez and his family started during the pandemic, first as a food truck then a brick-and-mortar location off South Academy Boulevard, garnering local and expanding fame, in part, for their signature taco-burgers.

A third Felipe’s 109 location is in the works, but negotiations are ongoing, and Velasquez said he isn’t ready to share details.

“It’s a secret … for now,” he said.

The mashup is a new chapter, in a familiar location, for Trails End Taproom owner Kevin Weese.

He founded his bike-themed destination in 2017 in the end units of the shopping plaza down the street. In 2022, he bought the Mason Jar, an old-school comfort food joint at 30th and Colorado Avenue, and tried to make a go of a dual craft beer/gravy grub concept that never quite found its groove.

“The big difference now is that Felipe’s is bringing a whole new energy to that space,” both physically, and conceptually, Weese said. “Our side, you’ll see a lot of the same things … with some updates and (changes reflecting) some things we’ve learned.”

He means: More nonalcoholic brews and cocktails on that pour-your-own wall of 32 (so-far) taps, and some sprucing up, but a feel and event roster — including live music and jam sessions, hub events for the cycling, outdoors and nonprofit communities — that will ring true for fans.

As to the new name, Weese said it taps history, bigger pic and small (like, right across the street), and also aligns with Trails End Taproom’s Monument location. “Henry’s Station,” is named in honor of early Monument mover-and-shaker Henry Limbach, who lent his name to the city’s fleeting, original name.

“Obviously ‘Barr Station’ honors (Pikes Peak trailblazer) Fred Barr, of Barr Trail, but a lot of people don’t know he also ran a mercantile across the street, caddy-corner from where we are,” Weese said.

“We wanted to honor that history … in a name that marks this new era for Trails End, with Felipe’s 109.”

A popular Colorado Springs destination for cyclists and craft beer fans that closed early this year is set to reopen Saturday, with a new partner, dual-concept and mouthful of a name that pretty much says it all.

Felipe’s 109 and Trails End Taproom at Barr Station — aka “Barr Station” — is a marriage of the bike-themed, pour-your-own taproom and the family-run fast food franchise founded in the city’s southeast.

“It’s kind of like I’m preparing for my own birthday party. I’m looking forward to it — we’re going to have some balloons up — also kind of just want to get it over with and get on with the after,” said Felipe Velasquez, who said he and his family have spent the last few months remodeling and expanding the kitchen in Felipe 109’s half of 2925 W. Colorado Ave.

The location marks the first expansion of the brand Velasquez and his family started during the pandemic, first as a food truck then a brick-and-mortar location off South Academy Boulevard, garnering local and expanding fame, in part, for their signature taco-burgers.

A third Felipe’s 109 location is in the works, but negotiations are ongoing, and Velasquez said he isn’t ready to share details.

“It’s a secret … for now,” he said.

The mashup is a new chapter, in a familiar location, for Trails End Taproom owner Kevin Weese.

He founded his bike-themed destination in 2017 in the end units of the shopping plaza down the street. In 2022, he bought the Mason Jar, an old-school comfort food joint at 30th and Colorado Avenue, and tried to make a go of a dual craft beer/gravy grub concept that never quite found its groove.

“The big difference now is that Felipe’s is bringing a whole new energy to that space,” both physically, and conceptually, Weese said. “Our side, you’ll see a lot of the same things … with some updates and (changes reflecting) some things we’ve learned.”

He means: More nonalcoholic brews and cocktails on that pour-your-own wall of 32 (so-far) taps, and some sprucing up, but a feel and event roster — including live music and jam sessions, hub events for the cycling, outdoors and nonprofit communities — that will ring true for fans.

As to the new name, Weese said it taps history, bigger pic and small (like, right across the street), and also aligns with Trails End Taproom’s Monument location. “Henry’s Station,” is named in honor of early Monument mover-and-shaker Henry Limbach, who lent his name to the city’s fleeting, original name.

“Obviously ‘Barr Station’ honors (Pikes Peak trailblazer) Fred Barr, of Barr Trail, but a lot of people don’t know he also ran a mercantile across the street, caddy-corner from where we are,” Weese said.

“We wanted to honor that history … in a name that marks this new era for Trails End, with Felipe’s 109.”