Skate punks, spangers and that one guy with the guitar should rejoice over news that Boulder Street Coffee Roasters (332 N. Tejon St.), defunct since the first of the year, will reopen as early as the second week of May as Gold Hill Java Downtown.
The "downtown" addition to the name is to distinguish the expansion from Gold Hill Java at 757 Gold Hill Place in Woodland Park (goldhilljava.com).
Owners Kim and Paul Clarkson, a former marketing agent and Teller County employee respectively, bought the Woody P outfit around three years ago, and with success, had been looking to expand. They say to expect a menu of baked goods, breakfast items, sandwiches, sweets and, of course, "top-quality" house-roasted coffee drinks. Also expect an interior overhaul: The Clarksons say they've "gutted the place."
Wyatt ... urp
You likely won't find any handlebar mustaches or gunslingers, but Wyatt's Pub & Grill (806 Village Center Drive, 598-4100) does strut a little toughness with its signature 505 Burger, an Albuquerque-style Angus chuck patty topped with roasted New Mexico chiles, cheddar cheese and pickle relish.
The nearly month-old pub opened in the former Piazza Wine Bar & Pizzeria and Slayton's Barbeque spot, unloaded by the Rocky Mountain Restaurant Group's Randy Price to his friends Mike and Megan Davis and Todd and Renee Wyatt.
The Davises are mainly investors in Wyatt's (they run Briargate's Back East Bar & Grill), leaving the Wyatt family primarily in charge of Wyatt's. Todd says he's worked in bars and restaurants his entire life, including 13 years at Einstein Bros. Bagels, where Renee also worked in the human resources department.
As they work toward a less expensive concept than Piazza, they've removed the oversized booths and a dividing wall, bringing the space back down to brick, wood and tile. As for the food: Wyatt's mostly from-scratch menu is nearly identical to Back East's, save for the 505 Burger, a different fish-and-chips preparation, and minor tweaks. Its bar features Colorado breweries like Ska, Left Hand and Avery, but also Fuller's London Pride on tap and a nice bottle selection with respected beers like Stone IPA.
As we note in this week's Dine & Dash column, SummerSweet Frozen Yogurt Cafe (7142 N. Academy Blvd., summersweetyogurt.com, coming soon), when it opens around mid-June or early July, will be the fourth new, independent self-serve frogurt concept in town. Owner Chuck Roegge believes that 1) it is a sustainable trend with room for everyone, and 2) he can offer a different experience than his competition.
That experience will apparently start with an interior design that he's calling "modern rustic," which will be quite different than the brightly painted, sparkle-tiled spots mostly modeled after Southern California shops. A small video screen above each flavor will display nutritional information, so you can "be as healthy as you want to be," and the outfit will serve fresh-fruit smoothies, teas, coffee and espresso drinks.
Chuck and his wife Elaine, both searching for a new work life after years in the corporate world, first observed the yogurt boom in South Florida. Though they've only been in the Springs for five weeks, Chuck says they've been planning the business since last September, and hopes to expand to two or three locations here and potentially elsewhere in the region. They'll carry 14 yogurt flavors (from different vendors, including YoCream) on a given day, out of some 50 they plan to cycle through, and 50-plus toppings.
"If we pull this off right, we could have the largest selection of chocolate in Colorado," says Chris Farrow of Monument-based The Art of Chocolate (artofchocolate.com).
He's talking about the tentative fall opening, potentially in the University Village Shopping Center, of a retail storefront for his and his wife Darcie's artisan confection business. It currently sells online and via Monument's Wesley Owens Coffee (1773 Lake Woodmoor Drive) and Taste of Life Natural Market (15910 Jackson Creek Pkwy.), as well as at Boulder's Piece, Love & Chocolate (805 Pearl St.).
Inspired by expansive chocolatiers in cities like New York and San Francisco as well as Brussels, Belgium and beyond, they envision offering a fresh counter of their own goods made on site as well as hundreds of unique chocolate bars from around the world. Think: bacon chocolate or a camel's milk bar from Dubai.
"It'll be like chocolate nirvana," says Chris. "We want to make it so that when you want chocolate, we're the people you think about."
The Farrows started the business in early 2010 and have both attended Vancouver's Ecole Chocolat School as well as apprenticed internationally on the side of raising four children. (In their former life, Chris was an IT guy and Darcie was a special education teacher.)
They use organic ingredients whenever possible for their unique truffles (like Chinese five spice), caramels and custom bark (like cherry chile pecan); high-quality chocolate bases from Valrhona, Guittard and Callebaut; and generally try to put their own twist on everything that's been done by chocolatiers before them. They also give 10 percent of sales to Tri-Lakes Cares locally and Kiva (a nonprofit that works with microfinance institutions) internationally.