Check out a small slideshow of our visit here.
Beyond samples of regular menu items like pizza, rice bowls and pastas, we were treated to some off-menu highlights from Wild Things Catering, the Zoo's catering outfit (duh) located one door over from the Grizzly Grill.
One item Bryce and I were both excited to sample again was chef Beau Green's Wild Boar Tenderloin with Bacon Fig Ragu that he won First Place Entrée and Best of Show with at this year's Colorado Springs Chorale's Chef's Gala.
Another treat came with Green's bourbon vanilla ice cream (so good) and Nutella ice cream (maybe even better) samplings.
Also fun: Some zoo ambassadors were on hand to remind folks who the real beneficiaries of the Grizzly Grill are: