Clyde's Gastropub, at the University of Colorado at Colorado Springs campus, 1420 Austin Bluffs Parkway, is located in the University Center where students can find upscale pub food and Colorado craft beers and wines.
And it's open to the public, although you probably would be advised to check out the offerings in the evenings. Parking can be a challenge when classes are in session.
What can you find on the menu? Mac & cheese ($6.70) with smoked Gouda, Tillamook sharp cheddar and Parmesan. For an additional charge it can be topped with Pueblo green chilies, bacon or chorizo, or braised pulled pork.
Wanting something lighter? Try the beet caprese salad ($7.80) with roasted organic Colorado beets, fresh mozzarella, house-made basil pesto and balsamic reduction. The chorizo street tacos ($5.70) are soft corn tortillas filled with Colorado Polidori chorizo topped with pickled red onions and queso fresco.
The burger selection is varied and abundant, offering 11 combinations with protein options such as beef, bison, chicken or black bean patties. Coffee comes to the table in a French press with a minute timer to be sure it's brewed to perfection.
Details: 255-3502, facebook.com/ClydesatUCCS.
Chef television stars
A couple of Colorado Springs chefs have recently been featured on the Food Network's reality shows. Brother Luck, owner of Brother Luck Street Eats, 1005 W. Colorado Ave., appeared on "Chopped: The Impossible Restaurant Challenge."
He was one of four chefs who rallied their social media connections to win a spot on the show, which was filmed in New York City in January. Unfortunately he didn't win the grand prize of $10,000, but he does have bragging rights for having had the opportunity to be on national television. Visit tinyurl.com/jj6w79h to see a brief summary of the episode.
Meanwhile, Mark Henry, a executive chef at Brother Luck Street Eats, appeared on the debut episode of the network's new series "Cooks vs. Cons," which aired March 17. The show pits two professional chefs against two amateur cooks. Henry won the grand prize of $10,000.
2South Food and Wine Bar, 2 S. 25th St., is under new management: Elizabeth Holway and Jerry Paulison. Paulison has more than 33 years of experience in the hospitality and restaurant management business. "We have started a new happy hour with special food offerings from our chef," he said in an email. "Drinks are buy one tap beer or wine and get a second for half price."
On Earth Day, April 22, there will be an organic wine dinner. The Sunday Supper Club dinners will continue each third Sunday (except May). The big news is that within 18 to 24 months there is a plan to expand the upstairs dining area to include a back garden patio for additional seating.
The Blue Star, 1645 S. Tejon St., is the place to be for the Séamus wines dinner with Jim Foley, guest winemaker, 6:30 p.m. April 6. For $100 per person you get six-courses paired with wines. Details: 632-1086, thebluestar.net.
Vegan chef cook-off
Seeds Community Café, 109 E. Pikes Peak Ave., will have the third Vegan Master Chef Challenge at 6 p.m. Saturday. Diners will judge a three-course meal by defending champion chef Rachel Leonard, who will go whisk to whisk with chef Tammy Dixon. For $35 per person you get to sample each contestant's offerings paired with vegan wine. Details: 473-8206, seeds communitycafe.org.
KVOR Table Talk'
Guests on the "KVOR Table Talk" radio show at 1 p.m. Saturday:
- Mark Hayes, director of University of Colorado at Colorado Springs dining and hospitality services, and Russ Saunkeah, executive chef at UCCS dining and food services, talk about the expansion of dining facilities on the campus. Visit uccs.edu/diningservices.
- Lisa James, acting executive director of The Foundation for Pikes Peak Community College, and Richard Carpenter, PPCC pastry instructor, talk about the Fran Folsom Culinary Arts Scholarship dinner at Nosh on April 24. Cost is $95 per person or $160 per pair. Details: 502-2013, ppcc.edu/ franfolsom.
- Tara and Matt Campbell, owners of Mountain Pie CO, talk about the hand pies they make. The pies, both sweet and savory, are sold at several local businesses including Ranch Foods Direct, 1228 E. Fillmore St. Details: 650-7344, mountainpieco.com.
- Lyn Harwell, founder of Seeds Community Café, talks about the eatery, which offers meals on a pay-what-can system. Details: 473-8206, seedscommunitycafe.org.
Send tips about restaurant openings, closings and specials to firstname.lastname@example.org, 636-0271, Twitter: @tffoodie or Facebook Teresa Farney.