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New executive chef at downtown Colorado Springs brewery looks to 'elevate the food'

October 5, 2017 Updated: October 7, 2017 at 7:18 am
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Noah Siebenaller, new executive chef at Phantom Canyon Brewing Co., shows off his charcuterie board. Photo by Teresa Farney

Noah Siebenaller became executive chef at Phantom Canyon Brewing Co. in August and has been busy tweaking some menu items and adding new ones.

"My vision is to elevate the food to the best pub food in town," Siebenaller said. "Bring it back to the old brew pub food it used to be known for."

He's starting by creating the best shepherd's pie in town.

"What sets the dish apart from others is the passion that goes into it," he said. "Alan (head brewer) makes phenomenal beers, and I plan to use a lot of his brews in the food, including the shepherd's pie. We'll have a veggie pie too."

Malt vinegar for the fish and chips is another target at Phantom, 2 E. Pikes Peak Ave.

"I'd like to use one of the beers to make house malt vinegar," he said.

No pub menu would be complete without outrageously delicious burgers and mac and cheese.

"I have a secret custom blend of ground beef I make in house for my burgers," Siebenaller said. "The patties must be freshly made by hand daily. I'm known for a PB&J burger that has candied, spicy bacon and house-made strawberry jam. My mac and cheese is loaded with a cheese sauce I make using several types of cheese, including a little blue cheese. I add beer-braised pork belly in it too."

Look for these and other scrumptious treats from Siebenaller, who earned his culinary degree from The Art Institute of Denver. A new menu is scheduled to roll out in November, followed by one of the brewery's famous beer dinners. Details: 635-2800,

German eatery changing owners

After owning Schnitzel Fritz German Restaurant and Deli, 4037 Tutt Blvd., since 2009, Anke and Mitch Verburg planned to hand over the keys to Kata Fisher on Sunday.

"We are ready to retire and enjoy life," Anke said. "We are going to take time to travel and see family more often in Germany."

The Verburgs didn't sell to just anyone.

"Kata has more than 10 years experience working in German hotels," Anke said.

Fisher was born in Bosnia and moved to Germany as a teenager. She has worked at German hotels Goldener Schwan in Bad Windsheim and Gasthof Butz in Rothenburg obder Tauber.

"Kata is going to keep our recipes in place, and initially, there will be no changes on the menu," Anke said. "Our experienced and friendly staff is staying at Schnitzel Fritz, and I will stay until the end of the year to make sure there's a smooth transition."

A grand reopening will be at the end of the month. Details: 573-2000,

Canned beer

Mike Bristol, owner and brewer of Bristol Brewing Co., 1604 S. Cascade Ave., has taken the leap to packaging Laughing Lab Scottish Ale, Beehive Honey Wheat and Compass IPA in six packs of 12-ounce cans. The canned beverages are in liquor stores and select bars.

"We decided to take the plunge primarily because Coloradans love cans, and we're a Colorado-only brewery," Bristol said in a news release, "Cans are perfect for the Colorado back country or the backyard, and now when Bristol fans want to get outside and get together with friends, they can easily take us with them."

Details: 633-2555,

Eat out to help out

Raise a glass of wine to enjoy with tapas and help the Colorado Springs Food Rescue during an event at The Blue Star Wine Cellar, 1645 S. Tejon St., 6 to 8 p.m. Oct. 17. Brian Blasnek, head chef, pairs flavors of the Mendoza region in Argentina with Uco Valley wines. Cost is $40 with a portion going to the food rescue, whose mission is to cultivate a healthy, equitable food system in the greater Colorado Springs community. Details: 632-1086,

Five years and counting

2South Food + Wine, 2 S. 25th St., celebrated its fifth anniversary in September, and owners introduced new fall hours and specials: Tuesdays are $20 Brown Bag Bottles night, where you get a mystery bottle of wine; Wednesdays are half off bottles of wine; and Thursdays are Ladies Night, with $3 tap drinks, wine and beer. Hours are 4 to 9 p.m. Tuesdays through Thursdays and 4 p.m. to close Fridays and Saturdays. Sunday Supper Club is at 6 p.m. on the third Sunday monthly with reservations for the family-style dinner. Details: 351-2806,

Back open

WhirlyBall, 3971 Palmer Park Blvd., reopened Sept. 9 after closing for repairs to a defective sprinkler head. Now you can have fun playing WhirlyBall, which combines lacrosse, hockey, basketball and bumper cars, while enjoying well-made food and adult beverages at the 30,000-square-foot entertainment venue. Bowling is offered too. Hours are 11 a.m. to 11 p.m. daily. Details: 637-9999,

A week of dining deals

The Pikes Peak Chapter of the Colorado Restaurant Association will have the 2017 Pikes Peak Restaurant Week from Oct. 13 to 21. The event supports local eateries. Tickets are not needed to visit your favorite local restaurant. Visit to see a list of restaurants offering special deals, such as meals for two for $25, $45 or $65. Hotel restaurateurs may offer 25 percent or 35 percent off room rates during the week. Check often as new places are constantly added. If you are a local restaurant and would like to participate, visit for more details.

'KVOR Table Talk'

Is benched for Air Force Academy football game against Navy Midshipmen. Go Falcons!


Send tips about restaurant openings, closings and specials to, 636-0271, Twitter: @tffoodie or Facebook Teresa Farney.

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