Junk food Batman
An ode to gas station pizza; rise of the majestic mocktail; one family's top picks for dining out with a toddler + more food & drink news
*This newsletter remains on vacation mode this week, with a deviation from its regular format. I’ve invited guest contributors from the community — subscribers, supporters and industry pals — to help me take a much-needed break to recharge. I’ll be back full-force next week. Until then, stay hungry, friends.
An ode to gas station pizza (and other junk)
Story by Nick Raven
It’s 6:48 a.m. You’re packing the car for a road trip. Hundreds of miles await. There’s still sleep in your eyes as you tick items off your mental checklist, adding things like sunscreen. And forgetting others, like your phone’s charging cable.
The door slams shut louder than you expected and as you click in your seatbelt in the coldest silence, you’re ready to kick off the trip by stopping at the local gas station. The goal is simple: Get fuel for the car, coffee for the heart and gas station pizza for the soul.
“Woah! Hold on there, buddy! Gas station pizza?!?”
I know what you’re thinking. American culture preaches that food prepared at a gas station is only capable of mulching your innards, converting your precious gut into a grumbling time bomb set to go off precisely when you’re doing 73mph on a desolate highway far from the next rest stop. It’s beyond an inconvenience, it’s a threat.
But a decade ago, a friend steered me toward Kum & Go’s in-house breakfast pizza. The deluxe Iowa-based C-store — long before it was re-sleeved as the adventurous, Utah-based Maverik — had been seeding our town with its pocket-sized kitchens. So I thought… why not?
From the first bite, it was amazing. Not art, but beautiful in its own way — an emotional comfort, a gastrointestinal sunrise. Their other flavors fell soon after. Hamburger pizza with pickles? Taco pizza with crunched up Doritos chips sprinkled on top? Kum & Go quickly became the mandatory first stop before a long journey and the gold standard of what gas station gourmet could be. And then there’s the pre-packaged junk that lines the aisles!
Award-winning food critic Matthew Schniper may be the local guardian of the culinary galaxy, but I am its sugary Robin Hood — its junk food Batman, the keeper of its dregs and adoptive father of its less-than-stellar edible cousins. I have called these wicked experiments and cringe-worthy combinations that have humbled many digestive systems and even more imaginations… my friends.
I am the culinary galaxy’s sugary Robin Hood — its junk food Batman, the keeper of its dregs and adoptive father of its less-than-stellar edible cousins.
At the former incarnation of the Colorado Springs Indy, my desk was the drop-off point for Big Junk Food’s corporate experiments. I challenged my coworkers: bring me your weirdest morsels; push my palate to the bleeding edge; bring the adventure! Chocolate Pringles? Naturally. Oreo-flavored Coca-Cola? Let’s go! Flamin’ Hot Mountain Dew? …y- uh, sure! The gas station has all these adventures ready to go, plus pickled sausages with more sodium than a lithium pond.
So the next time you pull up to the pump on your way to the great gray yonder, think about it for a moment. Embrace your curiosity and wildest urges for this is your first great adventure of many to come. March through those doors and push toward the hot box where tasty silver-foiled burritos and sizzling rotating pizza slices await and just remember that regrets are for later. That greasy Detroit-style breakfast pizza, Baja Blast Mountain Dew and bag of crunchy donuts are for now.
— Nick Raven is a junk food junkie, creative generalist and former Arts & Culture Reporter at the Colorado Springs Indy who writes monthly-ish columns about random stuff at The Raven Express. He also produces long video essays about the video game industry at The Nth Review.
The triumphant rise of the mocktail
Story and photos by Kelsee Swenn
Gone are the days of sprite and grenadine! With more people than ever joining the sober-curious movement, local cocktail bars are pushing the boundaries of non-alcoholic beverages. Crafted with non-alcoholic spirits, infused with housemade syrups and topped with flavorful garnishes, mocktails now hold their own weight against their alcoholic counterparts. Whether you’re sober for life, for the evening, or even just for one round, indulge in these expertly crafted mocktails, approved by a self-proclaimed craft cocktail connoisseur:
• Shame & Regret: Lighten Up
This mocktail utilizes Three Spirits Livener, a non-alcoholic ‘elixir’ with notes of guayusa, green tea and punchy ginger. Shaken with lemon, grapefruit and egg white, it makes for a smooth, creamy, vibrant take on a non-alcoholic sour.
• Gratitude: OCC
Spritz lovers, this ones for you. Non-alcoholic sparkling wine infused with flavors of juniper, orange peel and coriander makes for a refreshingly crisp sip with subtle hints of sweet spice.
• Bar Thirty-3: Leafcutter’s Old Fashioned
Palo santo smoked vanilla and oolong tincture provide the smokey, earthy tasting notes often associated with whiskey, while valerian root and maple make for a silky smooth finish. Sip this in Bar-Thirty 3’s dimly lit, leather clad, luxurious lounge for a decadent evening.
• Cork & Cask: The Crush
Crisp, herbaceous and easy-going, this mocktail has been a go-to of mine for some time. Elderflower meets refreshing mint, fresh cucumber and punchy black pepper for an ultra-refreshing, crushable drink.
• 1350 Distilling: The Dinghy
Mango, guava and blackberry are the star ingredients that make this delightful, tropicalesque drink. It’s only fault is that it’s gone too quickly and you’ll find yourself wanting another, but at just $5 per drink, maybe that’s not so bad.
— Kelsee Swenn is the Media Specialist at Downtown Partnership
Ranch Foods Direct’s Goat Patch Brewing Red Ale Brats
Our November Schnip’s pick collaboration recipe with Ranch Foods Direct comes to us this month via Chef Andrew Borek from Odyssey Gastropub and Nacho Matrix. It features Goat Patch Brewing red ale bratwursts made by Ranch Foods Direct. Chef Borek plates slivers of the cooked brats on a homemade flatbread with Brie cheese, fig jam and caramelized onions. It’s a sweet, rich treat that highlights the brats well. The dish is easily prepared at home, but you can of course also just throw these brats on the grill and eat them as you normally would. (We won’t tell Andrew.) Enjoy!
Dining Out with a Toddler: Tips, Realities, and Our Favorite Spots
Story by the Segura family
Having a child changes everything — from your house to your car, and even your conversations. But one thing we were determined not to lose was our love for dining out and supporting local establishments. Although some of our favorite spots felt different with a child in tow, others turned out to be even better suited for family dining. Along the way, we also discovered new favorites we might never have tried without our little one in mind. Here are some things we look for when dining out with our two-year-old son, Hal, along with a few of our current favorite spots:
1. Paying Before You Eat
One of the best features we've always appreciated, even before having a child, is restaurants where you pay before you eat. There's no awkward post-meal waiting for the check, which, with a young child, can be a game-changer. We even have a Google Maps list titled “Pay Before You Eat,” and it's become invaluable. It’s especially great when you need to make a quick exit in case of a toddler "emergency."
2. Plenty of Space
By "space," we don’t mean letting kids run wild, but rather having enough room to avoid feeling cramped or worrying about disrupting your neighbors. Once, Hal threw a toy (a first, so unexpected occurrence), but because of the well-spaced tables, it didn’t end up in anyone's dinner. Being able to give him a bit of independence without fearing we’re imposing on others makes for a much more relaxed meal.
3. Room to Gather the Village
They say it takes a village to raise a child, and that can apply to dining out too. We've found that bringing along family or friends not only helps keep our son entertained but also makes for a more relaxed experience for everyone. Finding a spot with enough room for the whole crew is a bonus.
4. An Environment That’s Not Overstimulating
Ambiance matters when dining with a child. We look for places with moderate noise levels, good lighting and a relaxed vibe. Hal loves live music, but we've learned that outdoor venues or quieter tables work best for him, and for us. It’s all about finding a balance between fun and calm.
5. Kid-Friendly Food
Kids can be picky, and their tastes change all the time. So while it's impossible to define "kid-friendly" food universally, we've found that having a few reliable, simple options usually works. A flexible menu can be a lifesaver when dining out with a little one.
Now that we’ve laid out our main criteria, here are some of our current favorite family-friendly spots:
Monse's is a solid choice for us, especially when patio weather is nice. You pay upfront, the seating is spacious, and the music is always pleasant without being too loud. Plus, the food is delicious and affordable. One pupusa is big enough to feed our toddler plus a meal or two the next day, making it a great value. With ample seating and a relaxed vibe, it ticks all the boxes for a stress-free meal out.
The Ute wins for its space and food. We love stopping by CityRock beforehand to burn off some energy in the Aerie before sitting down to eat. Hal enjoys the pretzel and smoothies, and the kids' menu offers enough variety. While you don’t pay before eating, we've never had trouble settling the bill quickly if needed. The casual vibe and ample room make it a frequent go-to for our family.
Yes, Huevones is a food truck, and it definitely belongs on this list. The best part about Huevones is obviously the food — our son constantly requests more tacos. The next best part is the flexibility it offers. You can sit where you want, with as many people as you want, and by the time you get your food, you’ve already paid. We love visiting on Sundays around noon when they’re parked at Bread & Butter Neighborhood Market. Friends and family often meet us there for some delicious tacos and a laid-back afternoon.
Timing is everything at Avenue 19. It’s easy to find a calm time to dine when there are plenty of seats and short waits for food. One weekend night, there was live music, which made for a fun dinner and dancing session with Hal. However, if your kid is sensitive to noise, check their event calendar to stick to quieter times. The food options are varied enough to satisfy both adults and little ones, and the food hall setup means you pay first and eat second. During our most recent visit, we especially enjoyed Tepex and The Joint!
I’m not sure this one entirely counts, but it’s worth mentioning. The food at the zoo is surprisingly good, with options beyond the usual park-style fare. We often stop at the pizza restaurant, though I’ll admit the great beer selection helps guide that decision. The zoo's layout allows you to take your food wherever you like, which is ideal for keeping a toddler entertained while eating. Our favorite spot is the turf mounds by the greenhouses and Beezler’s den where the kids can run and slide with some picnic-style seating. As a note, if you're concerned about finding something your child will eat, you can always bring your own food.
Parting thoughts:
We enjoy being out of the house and think it’s always worth the effort to go support our local spots, though we recognize that not every place is meant for children. Plus there’s something to be said about the time out without kids. We’re grateful for the wonderful experiences we’ve had with local restaurants like the ones listed above that welcomed our family and helped us teach our son the importance of community. Our short list continues to evolve as he ages and changes, and we always love hearing recommendations from others. If you have recommendations, send them our way or find us out on the town at a local park, restaurant or brewery! [Editor’s note: Or tell Schnip, and I’ll pass it along. Any excuse to see my buddy Hal!]
Side Dish Dozen happenings
• Ascent Beverage: Stop by 3.14 Pi Bar this week for an Apple Valley Cider honey-cinnamon cider paired with the Son of a Peach pie, made with peaches, maple syrup, brown butter and sweet crumb topping. Pre-order your Thanksgiving pies while there.
• Blue Star Group: Gold Star Bakery's Holiday Pie Fest continues! Featuring flavors like Bourbon Pecan, Salted Maple and Tart Cherry, plus brownies, bars, and cookies. Pre-order by Nov. 18 for pick-up on Nov. 27, noon to 5 p.m. at Ivywild Gym. Buy 7, Get 1 Free. Stellina Supper Club’s Friendsgiving Edition is also Nov. 18. Five courses, $75, with optional suggested wine pairings. See the menu and learn more here.
• Goat Patch Brewing: CC Hockey Night in the Taproom, 5-7 p.m., Nov. 15 and 4-6 p.m., Nov. 16. Make & Take Workshop: Holiday Ornaments with Saturday Side Hustle, noon to 2 p.m., Nov. 16. Trivia, Nov. 20. Therapeutic Thursday Coloring Night, 6-8 p.m., Nov. 21.
• Edelweiss: Don’t wait to make your Thanksgiving reservations for traditional turkey dinner with all the fixings, $35, plus a limited dinner menu for those not wanting turkey. Weihnachtsstollen (Christmas Stollen) and Christmas cookies are available through year’s end. Goulash soup is now every Monday.
• The Carter Payne: Local Relic Monthly Bottle Release Party, Nov. 16, 1-5 p.m. We crafts 200 unique beers per year and host these releases where you can sample the new brews and get first crack at buying new bottles before they go to wholesale. Attend our Deep Dive Dinner: The Flavors of South East Asia. Nov. 22, 5:30 p.m., $55, with drink options.
• T-Byrd’s Tacos & Tequila: Our Third Wednesday monthly Tequila Tasting Series continues Nov. 20, 6 p.m. $25 gets you a 1-ounce pour from three tequila varietals plus snack bites from Chef Dustin Archuleta.
• Red Gravy: We’ll be closing Nov. 24-28 to give our staff time to go home and be with family for Thanksgiving. Come see us this upcoming week to get your favorite Red Gravy dish before the break. Perhaps on Wine Wednesday, when bottles are half off.
• Bristol Brewing Company: As the days get shorter, the beers get darker. Savor the season with friends around the firepit and a Winter Warlock Oatmeal Stout or a Smokebrush Smoked Porter. Both limited edition beers are available in bottles at your favorite store.
• Allusion Speakeasy: Princesses and Villains theme is live at Allusion Powers and Nightmare Before Christmas is live at Allusion Downtown.
• The French Kitchen: Yule Logs are now for sale in the market and online. We’ve released three new mini cakes: an apple fritter, lemon-zucchini, and pumpkin-chocolate chunk. Also, go online to check out our special holiday catalogue.
• Four by Brother Luck: Our fall menu will warm you up for Thanksgiving meals ahead. Smoked pumpkin bisque, duck green chile, fall-spiced chicken breast, hot chocolate churros and so much more. Kick off with the Medicinal Mallow bourbon, marshmallow whiskey cocktail with cinnamon and walnut bitters.
• Kangaroo Coffee: Did you know our organic coffee hails from co-ops in Mexico, Peru, Guatemala and Honduras. The Kanga Brew, our house label, is a true medium-dark roast, while the Hillside Blend, exclusive to that location, is a medium roast. Come for a cuppa drip or our signature lattes. You can also enjoy our blends or single origins shipped to your home or office via our e-commerce site.
• Rasta Pasta: Get our beloved garlic bread as a six-piece Dippin’ Bread side with your choice of sauces: marinara, rosé or Caribbean Pineapple Curry. $7-$8.
• Odyssey Gastropub: We’re celebrating our 10th Anniversary with food and drink specials and an Odyssey Classics Menu all week. Catch live music Nov. 17.
Upcoming events
• Nov. 21: Sip With Schnip at Kangaroo Coffee’s Hillside Coffee House (319 S. Hancock Ave.). 5-9 p.m., with performance by The Story Lounge plus drink specials.
HEY I KNOW THAT GUY
A trip to the East coast is not complete with out a stop at Wa-Wa. Sub sandwiches, and soft dough pretzels to name a few favorites. They have a cult following and I have attending weddings, where they are always included as part of the culinary festivities!