- Matthew Schniper
- Marian House Soup Kitchen
Marian House Soup Kitchen
14 W. Bijou St., 475-7314, ccharitiescc.org
It's the Human Services Day of our Leadership Pikes Peak Signature Program, and my classmates and I are in a poverty simulator, wherein we're role-playing a scenario that strikes quite close to real daily situations for many people locally. After seeking assistance from Peak Vista Community Health Centers and Urban Peak, we've walked to Marian House for more resources, plus a needed free, hot meal on a cold day.
There's dignity granted at each turn, from smiling staff who check us in — no questions asked — then heap our plates with generous scoops of dishes heavy in essential calories. Before I can, several classmates compliment the flavor of both a chicken and rice soup, and mixture of mashed potatoes with beef cuts and various veggies. Someone in the kitchen's clearly seasoning with love, plus ample garlic and chili powder. We're humbled as we chat with other guests, grateful for this Catholic Charities outreach. — MS
- Matthew Schniper
- Storybook Brewing
3121A N. El Paso St., 633-6266, storybookbrewing.com
Having just celebrated its second anniversary, Storybook's eyeing growth, to include going from 3.5 barrels to 15 within two years, says brewer/owner Pete Kilman. Part of that expansion has already taken place, as he took over a like-sized neighboring storefront, for future brewing capacity but also for private-party/taproom-overflow space. For it, he's constructed cool faux castle-stone walls with layers of painted drywall texturing.
Back at the bar, we try the latest from his rotating-style Kilhaven series, a grapefruit IPA aged 10 days on fresh fruit zests, which contribute nice citrus bite despite low aroma. Coming soon in the series: a chocolate cherry stout and maple bourbon barrel-aged brew. From the flagships, Storybook's Gnomish Beer Goggles APA (each $5.25/pint) bears less bitterness, yet still ample hop character, rounded into a creamier finish by Kilman caramelizing the wort during a longer boil, on medium-roast barley. — MS
- Griffin Swartzell
- Fargo's Pizza Co.
Fargo's Pizza Co.
2910 E. Platte Ave., 473-5540, fargospizza.com
Ignore the restaurant's hip new parallax website. Nothing much has changed in the restaurant's 43rd year. The massive Victorian-saloon space, which seats at least 500, feels like it should be in an amusement park, for the word "entrance" painted above the front doors and the lights-in-the-mirror order-ready system alone.
Go for atmosphere, not good food. The baked spaghetti with Sophia's meat sauce ($5.80) reads school cafeteria food. Two pie-like slices of spaghetti baked with bland cheese come under a powerfully salty sauce, which bears both meat and mushrooms, yet still can't manage savory notes. A country strip bacon pizza ($12.35/medium) tastes mostly of the heavy cheddar atop thin bacon strips and bits, with only mild smoke and no red sauce tang. That said, the crust deserves praise, crispy to the tip of each slice, which is no mean feat. Maybe go cheese or pepperoni and keep it simple. — GS