Finally, a Fossil
After construction-related delays, Fossil Brewing Company (2845 Ore Mill Road, #1, fossilbrewing.com), on which we first reported last November, will finally host a grand opening from 2 to 10 p.m., Friday, Oct. 24. Those same hours will span Wednesdays through Saturdays regularly, with rotating food trucks such as Merken, Potato Potato and Piglatin providing the booze sponges.
Head brewer and president Josh Bye says to expect seven house beers (and one nonalcoholic selection) regularly, at $5 for a pint or for four, 4-ounce samples. The initial lineup will include a blonde, amber, brown, stout, IPA, wet-hop ale using Monument-grown hops, and a Beers Made By Walking (in Red Rock Canyon Open Space) saison brewed with sage and horehound.
After having sampled excellent collaborative beers — a SwitchBack coffee milk stout and a Radiantly Raw chocolate blonde — from Fossil at last spring's Colorado Springs Craft Week Crafters' Festival, we have high hopes for this new seven-barrel outfit.
Last week's winner for Best Neighborhood Restaurant: East, the Wobbly Olive (3317 Cinema Point, wobblyolive.com), recently did a chef swap. David Cook is now working on a yet-to-be-named spot that's roughly a year out in downtown Denver, while Bobby Odom has been named new WO executive chef.
"David brought us this far, and we're going to build on his foundation and take it to the next level with Bobby," says owner Sean Fitzgerald, citing a recent spontaneous special where Odom used agar agar to turn a Bloody Mary into gel and fill celery sticks.
Odom, the former sous chef at Green Mountain Falls' Black Bear Restaurant, an instructor at Paragon Culinary School, and 22-year Air Force veteran, will release a new menu Nov. 1. He describes it as a split between Cook's bestsellers, re-plated a bit, and new "cutting-edge" dishes that blend his French foundations with New World style.
Return of La'au's
La'au's Taco Shop (830 N. Tejon St., #110, laaustacoshop.com) reopened for daily service this past weekend, having been closed since November 2013, while Colorado College renovated its Spencer Center to the tune of $8 million.
With the overhaul comes better visibility from Tejon Street as well as an expanded patio. The entryway remains in back, and the interior hasn't changed. Menu items remain largely the same, says owner Joe Coleman, though the ordering format has changed to allow for customization if you don't care for house-designed tacos, with sushi-style menus where guests will tick off desired ingredients. The few new items are gluten-free lettuce wraps, tofu added to the protein list, and a new roasted pineapple salsa.