Bambino's to burgers
Kevin and Suzette Megyeri, owners of Bambino's Italian Eatery and Sports Bar, opened the Skirted Heifer (204 N. Tejon St., 635-3276) on Saturday in the former location of La Creperie, owned by Kevin's mom.
Inspired by pre-flood drought concerns last year, the Megyeris became green enthusiasts, seeking to source local and organic. So Westcliffe-based Sangres Best beef will supply the burger meat.
"Their motto is, 'Our cows have one bad day,'" says Suzette, adding, "I didn't realize the difference in taste between grass-fed and feedlot ... nine out of 12 of us voted for it in a blind tasting."
Skirted Heifer, named for the way that melted cheese covers the beef, will make its own fries and chips, each $1.95. Burgers should average a fair $5.50, to include an array of free, house-made condiments and toppings. Nearby bakery The Sourdough Boulangerie will provide whole-wheat buns, and Bambino's will contribute a garlic-focaccia option. Contrarians will find turkey or quinoa burgers. Suzette also boasts of the only frozen custard downtown, and the first Boylan Natural Soda fountain in the city.
An extensive overhaul has yielded bamboo flooring, plus furniture built out of reclaimed Waldo Canyon and Black Forest fire wood. Cooking oil will turn into biofuels, and containers are compostable or biodegradable.
The former R&R Coffee Café spot at 11425 Black Forest Road, across the street from its new digs, will open after a remodeling, probably in April, as The Breakfast Club.
Owner Stacy Troy, 46, is paying homage to the classic '80s movie, while theming around the decade with memorabilia and fun touches like Rubik's Cubes at each table and fanny packs in place of aprons. The breakfast and brunch spot (7 to 2 daily, sans Mondays) will be more of a café than diner, she says, dishing house-baked goods and a home-style menu with "rich ingredients, real butter and tons of bacon ... this is not a diet spot." Think: biscuits and gravy, "ginormous muffins," and a signature Breakfast Club Sandwich.
Troy, originally from New England, a longtime Florida resident, and most recently of The Club at Flying Horse and The Broadmoor's Golden Bee, holds around 15 years' experience both as a chef and as a front-house manager. This menu reflects recipes she's collected over the years, and with a small kitchen demanding a focused inventory, she aims to provide speedy service, with an emphasis on take-out.
On the same day that its chefs dished samples at the Colorado Restaurant Association's expo at The Broadmoor, Craftwood Inn (404 El Paso Blvd., Manitou Springs) employees were later notified of the eatery's closure. See our Indyblog for more.