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Crêpe concentration

Sometime later this month, downtown should see its third crêpe outfit, Paris Crepe Euro Cafe. At 218 N. Tejon St., it will be a block away from recently opened Crêpes Française, and just seven doors down from 32-year-old La Creperie Bistro.

Paris owner Wahid Hafsaoui, a seven-year Springs resident, says the family business has locations in Algeria and France, and the concept, as advertised on a logo currently found in the window, is "fast, fun and affordable." Expect sweet, savory and buckwheat batters and a variety of stuffing options, as well as European-style cappuccinos, lattes and coffee drinks.

When asked about opening so close to two existing crêpe destinations — really, when did we become so crêpe-crazy? — Hafsaoui said, "We're totally different than what they are doing. Ours is like street food — it's really fast, not focused on sit-down service. We have an open kitchen — people can see us work. We're something unique."

Garbanzo greetings

One might wonder how a three-year-old business is opening its ninth location. The pithy answer: There's dough behind it.

Centennial-based Colorado chain Garbanzo Mediterranean Grill ( founder Alon Mor is business partners with Ken Rosenthal, founder of the wildly successful Panera Bread chain. The team tentatively plans to open a Garbanzo in the former Heidi's Brooklyn Deli at 2130 Southgate Road on June 25, with two stores to follow this fall near Powers Boulevard and near Briargate.

Marketing manager Carol Toffolon says the outfit's brand is "fresh, healthy and authentic, with daily-baked pitas and fresh salads." Menu items, designed by the Mediterranean-born Mor, include "huge" pitas, plates or laffas (wraps), stuffed with shwarma, falafel, hummus, veggies and the like and topped with items such as pickled eggplant, red cabbage and tahini sauce.

Magic machine

Scott Koons, of the Air Force Academy-grad partnership behind Colorado Mountain Brewery (Interstate 25 and Interquest Parkway,, says he's hoping to have a soft opening around early July, possibly in time for the Fourth. (Koons guessed back in September that he'd be open around May.) At the moment, Koons says Andrew Bradley, formerly of Phantom Canyon Brewing Co., is still playing with recipes for the outfit's six flagship ales.

Koons purchased what's called the Brew-Magic System (, which allows Bradley to experiment with small batches that can be easily quantified and measured for precise reproduction on a large scale. Developer Sabco claims the gadget — which includes temp settings, graphic overlays and even a USB port for downloading data — enables "highly repeatable recipes."

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