Big Green Egg pasta
"So you would call yourself a 'product enthusiast?'" I ask.
"Most Egg heads are," replies Molly Hamlin, elaborating on how she's attended the Big Green Egg company's EGGfests and even volunteered on her own time and food-dime to demo the ceramic cooker at local events. "You can do anything on them," she says. "Ribs, eggs, grilled cheese ... I did 68 pounds of pork butt once."
Some people love their grills, and some other people really, really love their grills.
Hamlin, so much so, that she's named her business in tribute to her BGE: Carbonella Creations (390 N. Circle Drive, 213-1097). The word "carbonella" is "charcoal" in Italian. Which makes even more sense when you learn that her business partner and co-chef is Enrico Romagnoli, a native of the Adriatic Sea town of Ancona, Italy.
She's a Springs native with 34 years' overall restaurant experience; he served 19 years in the special operations branch of the Italian Navy, then attended culinary school in Italy. Carbonella's menu items are Romagnoli's family's recipes — he grew up cooking with his grandmother and mom — and exactly like "what you get when you go over there," says Hamlin.
The BGE cooks up seafood specials and the like, as well as regular entrée items like pork or chicken scaloppini, or pork sausages smoked with fruit woods. Those sausages are homemade, as are all of Romagnoli's pastas, served al dente (and cooked on a regular stove). Teasers on Facebook ahead of a projected June 1 opening show everything from ravioli to less-familiar cappelletti and agnolotti dishes. Hamlin also mentions an alluring eight-hour-stewed ragu, and says there are no freezers on site; everything's fresh.
Look for lunch and dinner service out of the former Conway's Red Top, which was more recently Papa Tree's Smokehouse (now a mobile business). And note especially that Carbonella primarily offers take-out, with very limited seating.
Borriello at the Spa
Last November, we told you that Borriello Brothers (borriellobrothers.com) would be collaborating with Colorado Mountain Brewery (cmbrew.com) on an expansion into the Manitou Springs Spa Building formerly occupied by Adam's Mountain Café, at 934 Manitou Ave.
A planned February opening obviously has not occurred, but Borriello co-owner Bill Stein says to expect a launch by Memorial Day. The initial name of Borriello's Restaurant and Taphouse has also changed; Stein says the venture will now be called Creekside Cuisine, with either "craft beer" or "craft bar" as a business subhead.
Stein says Borriello's branding will be on the menus, and CMB beer will be served. The vision is for "Colorado cuisine," he says, such as a rigatoni pasta with Colorado lamb Bolognese sauce, in addition to Borriello's locally beloved pizzas. The two businesses have already teamed up at Fort Carson, with a large sports bar.