• This just in from Coquette's Bistro and Bakery
, which, as we recently told you, is soon to open downtown
: It's gonna happen April 1.
"Really," says co-owner Michelle Marx.
And here's the basics, according to her email:
Tuesdays through Thursdays, 11 a.m. to 10 p.m.
Fridays, 11 a.m. to midnight
Saturdays, 9 a.m. to midnight
Sundays, 9 a.m. to 10 p.m.
3 to 5 p.m. bar menu with happy hour
It's gonna be bustling, often. So prepare yourselves for gluten-free indulgence for just about all but normal folks' sleeping hours. Big congrats to them.
• In much more somber news, Spice Island Grill
, according to its Facebook page
, is underway with a "temporary closure" as of yesterday, in hopes of raising $3,500 to pay the State of Colorado in order to stay open.
As such, they've launched a Save the Spice campaign
on Plumfund.com with a goal of raising $5,000. Here's the appeal:
Spice Island Grill Supporters,
As you all know, the IRS has cut short Colorado's experience with authentic Jamaican cuisine. You, our faithful customers, can help us continue to provide tasty and delicious Jamaican cuisine that Colorado Springs have come to know and love.
With your help, once we have fulfilled our financial obligations to Uncle Sam, we will launch our Reggae Series (Reggae Concerts, Live Bands, 'I-tal' Food Demonstrations, and Group tours to Jamaica). It will begin next Saturday, March 29, 2014 with a Reggae concert. Stay informed of our Reggae Series by joining our Reggae Meet up http://www.meetup.com/Colorado-Springs-Reggae-Meetup.
Thank you all for your faithful support. It is greatly appreciated.
With Sincere Appreciation,
Glenroy & Claudette
Eat uP, Live Up
• Back to happy stuff: This is what Easter looks like at the Broadmoor
Some further descriptions from a press release from the hotel:
Originating in Central Europe, kolaches are a favorite Easter bread everywhere. Our kolache recipes use Cottage cheese with cream cheese, poppy seed, strawberry, it is similar to a danish but not as flaky
Colomba pasquale or colomba di Pasqua ("Easter Dove" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro.
The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked.
A hot cross bun is a spiced sweet bun made with currants and marked with a cross on the top, traditionally eaten on Good Friday in the UK, Australia, New Zealand, South Africa, and Canada, but now popular all year round.
Easter egg bread is a type of braided bread which is made with egg tucked into the braids. Traditionally, Easter egg bread is made with eggs that are typically dyed in festive Easter colors. The bread base is similar to challah, and it comes out rich, fluffy, and designed to be easily pulled apart.
This traditional food is Greek in origin. In Greece, families have been making and exchanging Easter egg bread during Orthodox Easter celebrations for centuries. Traditionally, the eggs are dyed red, to symbolize the blood of Christ and His rebirth. People outside of Greece often use eggs dyed in pastel colors, because these colors are closely associated with Easter, especially in the United States.
• Tomorrow, Saturday, March 22, Full Circle Cuisine
's chef Kevin Campbell will "pop up" on, or hop aboard the Merken
food truck with owner Pablo Bonacic. Together, they'll dish Bonacic's Chilean street eats plus Cuban sandwiches and pork belly, all paired with Great Storm Brewing
pints, as the host location. The action starts at 4 p.m.
• Lastly, a couple teasers ahead of next week's Side Dish
column: English Dockside Seafood & Grill
has opened a second location on the Westside in the former Metropolis spot at 1201 W. Colorado Ave. We'll tell you more about that Wednesday, as well as MA’s Sammich Stop BBQ and Catering
, a new barbecue spot on the East side.