Excitement is building for the opening of two eateries at The Broadmoor, 1 Lake Ave., in May: Ristorante del Lago (in the former Charles Court) and the Healthy Epicurean (in the former Julie's), both located in the West Tower.
There have been several sold-out monthly wine dinners at Summit restaurant to preview the cuisine for the Italian restaurant.
Features coming from this kitchen include housemade cheeses and pastas. Brian Wallace, chef de cuisine at Ristorante del Lago, will be offering a free cooking demo at Williams-Sonoma, 1885 Briargate Parkway, in The Promenade Shops at Briargate, noon to 4 p.m. Saturday. Wallace will make ricotta cheese, pasta and ravioli recipes that will be featured on the new menu.
Details: 593-0261, williams-sonoma.com/stores/us/co/colorado-springs- briargate-lifestyle-center.
Healthy Epicurean will be the go-to spot for clean-living food, including many gluten-free options. Details: broadmoor.com
Jeff Richards, owner of Crave Real Burgers, 7465 N. Academy Blvd., was looking for a name for the bunless burger he introduced to "lighten up" at the start of the year.
"Now at all Crave locations you can get any of our burger creations on a bed of lettuce instead of buns," he announced on Facebook. "Same price as with buns, but if you drop the side dish we'll drop a dollar from the price. Wonder what we should call this - any thoughts? (Keep it clean, people!)"
Here are some of the suggestions: Naked, Birthday Suit, No Outerwear, Let Us Alone (get it - lettuce?), Bun Begone, Guts and Glory, Pantless, Salad and Sir Mix-A-Lot.
"We canvassed the Crave team and we're going with 'Guts and Glory,'" Richards said in a final entry. Details: 264-7919, craverealburgers.com.
Mimi's Cafe formerly owned by Bob Evans Farms, was acquired by Le Duff America in January. Le Duff America owns La Madeleine's, a Dallas-based, French-style cafe among other restaurants. The acquisition meant changes for Mimi's such as a French-inspired menu and a fresh upgrade to the interior and exterior of the eatery.
The menu now features dishes such as bouillabaisse, tournedos du boeuf (beef medallions with bordelaise or bearnaise sauce), sole meuniere and Saint-Malo Pasta (mussels and fresh linguine topped with spicy pomodoro sauce).
Fear not, many of Mimi's beloved dishes, such as the meatloaf and pot roast, remain on the menu. For a limited time you can get a three-course dinner for two for $25. You get two appetizers, two entrees and a dessert to share. Details: 3005 New Center Point, 622-8600, 7133 N. Academy, 590-1357, mimiscafe.com.
Several places have opened or are nearing open status:
- Papa Tree's Smokehouse, 390 N. Circle Drive, is serving takeout BBQ for reasonable prices. A good-size pulled pork sandwich goes for $4.90 with a side of coleslaw and green chili-spiked pinto beans ($1.90 each). Daily specials are offered as well as smoked wings. Hours are 11 a.m. to 7 p.m. Mondays through Fridays and 11 a.m. to 5 p.m. Saturdays. Details: 694-8941, papatreessmoke house.com.
- Coquette's Bistro, 321 N. Tejon St., opens Tuesday in a much larger space where you can enjoy a gluten-free menu and bakery items. Hours are 11 a.m. to 10 p.m. Tuesdays through Thursdays; 11 a.m. to 11 p.m. Fridays; 9 a.m. to midnight Saturdays; and, 9 a.m. to 10 p.m. Sundays. Bar menu available 3-5 p.m. with happy hour daily. On weekends, you can enjoy brunch at the caf? Details: 651-3892 , coquettesbistroand bakery.com.
- The Garden of the Gods Gourmet Market and Cafe 410 S. 26th St., grand opening is April 12 and 13. The market and caf?feature full catering, dine-in or takeout, gourmet foods in the market, Dinner with the Chef classes, wine bar and floral designs. Details: 471-2799, godsgourmet.com.
"KVOR Table Talk"
Guests on the "KVOR Table Talk" radio show at 1 p.m. Saturday on 740 AM include Megan Andreozzi, manager of Hunt or Gather; Kate Singh, communication and events manager for the Pikes Peak Community Foundation; Jacqueline Hamilton, executive chef for the U.S. Olympic Training Committee; and Thomas English, owner of English Dockside Seafood & Grill.
Send tips about restaurant openings, closings, menu changes and food specials to email@example.com, 636-0271, Twitter@tffoodie or Facebook Teresa Farney.
To watch a demonstration on making chili cornbread, scan the QR code with your mobile device or go to gazette.com.