BLACK FOREST BISTRO COLORADO SPRINGS FREE
I’d be remiss if I failed to mention some of their intriguing breakfast dishes: Pork belly hash with red potatoes and a fried egg croque madam (sourdough, brown sugar baked ham, swiss cheese, a fried egg and bechamel sauce) lemon ricotta pancakes bourbon apple candied bacon waffles and the Florentine scramble (choice of meat, free range eggs, spinach, roma tomatoes, parmesan and avocadoes). Order a porter or stout from their fine selection of draught beers to accompany this dish. This is a burger worth savoring.įinally, we ordered the slow-braised short ribs atop a creamy polenta topped with a wild mushroom sauce - exceedingly tender meat with earthy overtones. All burgers are cooked medium rare unless requested otherwise - which is fine, since the meat is ground fresh daily. The “Fancy Schmancy” Bleu Burger is topped with a fairly mild gorgonzola cheese, fig jam, a date and onion compote and arugula on a peppercorn bun, along with a side of port reduction sauce.
BLACK FOREST BISTRO COLORADO SPRINGS MOVIE
Sneak it into the next movie theater you frequent! From the Snack section you must try the spicy maple bacon popcorn with chile powder and cumin and, of course, butter. Selections are quite eclectic, ranging from Asian salads and sandwiches to made-to-order pastas and daily hot entrees using impeccably fresh ingredients. It’s been her dream since graduating from USC with a double major in business and entrepreneurial studies to have a place of her own, and in Dolce she provides a unique menu and atmosphere for the dining public. The tabletops are made from reclaimed wood palettes, and wood planks and bricks grace the walls.Īlice’s parents had previously owned a number of high-end restaurants and she literally grew up in the restaurant business. The bistro, which can seat about 150 people, offers a huge dining area and a small bar/lounge. (Also called cronuts or doughssants.) It’s worth making the visit for the croughnuts alone.īut there’s much more to explore. What has really taken off and sells out amazingly fast are their croughnuts - the croissant and donut hybrid filled with assorted creams (pumpkin spice, white chocolate fudge, and more) that put all foodies in a frenzy this year. I’m sure Alice would be happy to whip up a cafe mit schlag (coffee with whipped cream) at their full-service coffee bar to wash down her sinfully delicious delights ranging from Amore cake (Viennese cake made with a chocolate chantilly cream and chocolate ganache), strawberry fresca cake (custard filling and whipped cream) to red velvet cake and their version of a cannoli that uses a baked rather than fried shell stuffed with cream cheese and custard bookended by an almond chocolate crumble on both ends. It even gives pause to a lukewarm aficianado of rich desserts like me.Īnd back in the states, the bakery at Dolce Bistro in Montclair, owned and operated by confessed foodie and high-energy dynamo Alice Lee, brings you the same array of confections that you might see in Demels in Vienna. Ah, the gorgeous dessert displays of Europe: Linzer tortes, black forest cakes, napoleons, and more.
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