We previously broke the word on the collaborative Urban Bourbon, and now comes the release party on Thursday, March 10 at 6 p.m. in partnership with Colorado Springs Young Professionals. “They’ll have samples to try and of course, drink specials focused around their new house bourbon,” reads the event.
On the food front, Bubach reached out to the Report with menu updates for lunch and dinner:
• “Day part: We’ve added our Big Kahuna (1/2 lb) and Royale with Cheese (1/4lb) burgers, along with a spicy black bean & quinoa burger, to our daytime menu,” Bubach writes. “Featuring Black Forest’s Corner Post meats pasture raised beef and Old School Bakery ciabatta and focaccia breads respectively. …
“We’ve also brought back the Opie Gone Wild waffle, our Belgian-based waffle smothered in peanut butter, strawberry jam and bananas, topped with our house French vanilla whip, dark chocolate and caramel sauces.”
• Night time: We’ve added some fun savory waffles, The Greek, The Balboa and the Hipster Holdout, to our after-5 p.m. menu, utilizing our basil pesto buttermilk waffle and fresh toppings such as feta, Kalamata olives, spinach, arugula, sun-dried tomatoes, etc, to bring a little taste of the Mediterranean to our waffle lineup.
“We also offer some little nibbles for our night crowd and to complement our beer and cocktail offering: A Greek olive medley; nut bowls with smoked almonds, cashews and pistachios; a nibbler plate with toasted baguette slices to dip in house-made hummus, oil and balsamic with capers and our fig jam, with a small bowl of Greek olives to nom on and a chunk of Greek feta cheese. A new item is Caprese kabobs — skewered cherry tomatoes and fresh mozzarella, drizzled with virgin olive oil and our sweet balsamic reduction.
“Plus we now offer craft beers on tap and have some fun new cocktails to showcase our whiskey and bitters collection.”