More Dining Articles

  • TGI Friday's closure in Colorado Springs could open door to Arizona-based restaurant

    By rich laden rich.laden@gazette.com -
    Updated: 21 hr ago

    Casual restaurant chain TGI Friday's has closed its longtime northern Colorado Springs location, and Tilted Kilt Pub & Eatery might be waiting in the wings to take over the space and enter the local market. Friday's, whose parent company is headquartered in suburban Dallas,...

  • TGI Fridays closes its doors in Colorado Springs

    The Gazette
    Updated: Mon, Jul 28, 2014

    TGI Fridays in Colorado Springs has closed its doors, according to a sign on the restaurant’s door. The sign read: In here, the party’s over. This Fridays location has closed. Thanksf or your past patronage and ‘cheers’ to the good times we’ve had together. Please check...

  • Review: Colorado Springs restaurant makes healthy taste hedonistic

    By JL FIELDS Special to The Gazette -
    Updated: Fri, Jul 25, 2014

    Editor's note: JL Fields joins the dining team with monthly reviews of vegan options at a wide variety of local restaurants. No meat, no fish, no dairy, but lots of vegetables. For a lot of 
people, eating vegan is tantamount to a culinary death sentence. But for me, veganism...

  • Table Talk: Fiddles, Vittles and Vino offers plenty of music, food and beverages at Rock Ledge Ranch

    teresa j. farney teresa.farney@gazette.com -
    Updated: Fri, Jul 25, 2014

    Fiddles, Vittles & Vino X takes over Rock Ledge Ranch, 3105 Gateway Road, 2-8:30 p.m. Sunday. It's one of the best ways to take in some bluegrass music presented by four bands, sample food from 23 local independent restaurants and sip brews and wines from six local beverage vendors...

  • Wine Guy: Versatility marks chardonnay

    By Rich Mauro Special to The Gazette -
    Published: Wed, Jul 23, 2014

    Chardonnay has been America's favorite white wine for around three decades. While quality accounts for much of that popularity, it helps that chardonnay can be made in different styles to appeal to different tastes and occasions. Many wineries attempt to emulate the richness and depth...

  • Video: Get your pork shank on

    By Eric Singer, The Gazette
    Updated: Tue, Jul 22, 2014

    The smells of something awesome cooking on the grill permeated The Warehouse Restaurant at 25 West Cimarron St. in Colorado Springs. Food Editor Teresa Farney and I had the pleasure of watching Executive Chef and Owner Chip Johnson prepare a smoked orange chipotle barbecued pork...

  • 5 reasons Chipotle still has fans lining up for more

    cbsnews.com
    Updated: Tue, Jul 22, 2014

    Chipotle Mexican Grill (CMG) blew the doors off of its second quarter Monday, and its shares took an after-the-bell leap to an all-time high near $650, double the price hit early last year. Investors are high on the stock for many reasons. Chipotle took the rather stale concept of...

  • McDonald's meat supplier changed expiration dates

    www.newser.com
    Updated: Mon, Jul 21, 2014

    A Shanghai reporter spent two months in the city’s Husi Food Company plant, which supplies meat to McDonald’s and Yum Brands (which owns Pizza Hut and KFC) in China, and found some pretty disgusting practices including falsifying expiration dates and picking food up off the floor...

  • Drive-thru review: Love that shrimp from Popeyes

    By Ken Hoffman King Features Syndicate -
    Published: Mon, Jul 21, 2014

    This week I decided to try an eight-piece order of Cracked Pepper Butterfly Shrimp at Popeyes Louisiana Kitchen. Veterans always will call it "Popeyes Chicken & Biscuits" because that's what started this company. Here's the Cracked Pepper Butterfly Shrimp breakdown: eight shrimp...

  • Dining review: Her Story Café a good fit, even near books

    By Robin Intemann, Special to The Gazette
    Updated: Fri, Jul 18, 2014

    As much as I loved libraries when I was a kid, I would have never considered eating my lunch - or anything else - in one, and I am fairly confident the librarians would have frowned upon the idea. Libraries and attitudes change, and I have to admit that eating near books, especially...

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