Oro, the new Italian restaurant concept for The Mining Exchange in downtown Colorado Springs, has opened. The name Oro translates to gold in Italian, which plays upon Colorado’s gold rush era.
The eatery at 123 E. Pikes Peak Ave. will fuse Italian food heritage with the spirit of the Rockies while also bringing “a taste of Oregon flavors to the table too,” interim executive chef Tyler Weeks said.
Weeks was referring to Aaron Barnett, a James Beard Award nominee and the consultant with the Portland, Ore.-based Giant Squid Ink culinary group, which conceptualized the menu. Weeks is a chef at Barnett’s Portland restaurant.
“Aaron offered me the opportunity to consider being the executive chef for this project,” Weeks said. “I’ve loved the people here, but my heart is in Portland, and I will eventually be returning.”
From our assessment of our first meal in the restaurant, it’s worthy of gold stars in keeping with the name of the eatery.
On that recent visit we more than enjoyed an unusual pairing of Colorado green chiles in the Burrata Marinated Peppers ($15) starter.
“Oh, yes,” Weeks said, “One of the first things Aaron said was, ‘We had to have Colorado green chiles on the menu.’ But we wanted to elevate the dish.”
By adding a luscious full ball of burrata cheese in the center of the plate surrounded by roasted green chiles, the dish is a huge step above the traditional green chile stew normally showcasing the pepper.
Besides the cheese, the simple dressing of mustard seeds and extra virgin olive oil made for a perfect pairing.
“We pickle the mustard seeds to let them plump up a little but keep their texture and pop when eaten,” Weeks said.
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From the pasta section of the menu, we went for the Rigatoni Bolognese ($28) featuring Mama’s Sunday sauce with local bison and pork. The pasta was perfect al dente and the Bolognese spiced beautifully.
The half roasted chicken ($30) called out to us and did not disappoint. The brick-roasted chicken arrived with crispy brown skin and juicy, tender meat. The piping hot bird was served with a simple sauce of garlic confit, lemon, oregano and piparra peppers.
“The piparra peppers are from the Basque area of Spain and one of my favorite varieties,” Weeks said.
Finally, we couldn’t resist trying the Gigante beans ($8) as a side dish with garlic, chile, olive oil and lemon zest. The big, buttery beans could not have been plated more artistically.
The Gigante beans were arranged in a crescent to one side of the dish, then bathed in the sauce and crowned with a couple of paper-thin slices of Calabrian red chiles.
Currently the hours are 4 p.m. to close daily. Visit orocoloradosprings.com.
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Sons and Daughters of Italy Pikes Peak Lodge 2870 will have a Wine and Whiskey Tasting at the Warehouse Restaurant, 25 W. Cimarron St., 1-4 p.m. May 31. For $45 enjoy a selection of wines, whiskeys and a variety of appetizers prepared by James Africano, owner and executive chef of the Warehouse Restaurant. The event benefits The Angels of Americas Fallen and the Sons and Daughters organization’s Italian Scholarship Fund. Tickets from members Mark Fini (719-964-5374) or Nina Porter (719-330-1021) and at the door.
Happy birthday
Stellina Pizza Café, 749 E. Willamette Ave., is turning 5 and will have the Festeggiamo! (Let’s Celebrate!). For $70 per couple (add a carafe of sangria for $25), you get a special five-course menu, available through SundayMay 18. According to a press release, “The menu is inspired by the unforgettable research trip to Rome that shaped their vision before Stellina ever opened its doors. Each course pays tribute to the authentic flavors, techniques, and memories that sparked their journey.”
No reservations required. Hours are 3-9 p.m. Tuesdays through Saturdays and 3-8 p.m. Sundays. Details: 719-220-6406, facebook.com/stellinapizza.
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Manny Coss, head chef at Phantom Canyon Brewing Co., 2 E. Pikes Peak Ave., has introduced a new menu for the spring that blends bold flavors to pair with the brewery’s brews.
Here’s a peek at what’s new:
The Funky Chicken is a fried chicken sandwich offered on the new spring menu at Phantom Canyon Brewing Co.
Courtesy Phantom Canyon Brewing Co.
• Chips & Queso ($12): The popular dip is loaded with spicy chorizo and gets a kick from green chile.
• Elote Dip ($13): Classic street corn is blended with lime, cotija, cilantro and a dusting of Tajín seasoning, and served with tortilla chips.
• The Funky Chicken ($16): A fried chicken sandwich layered with pimento cheese, crispy bacon, a hefeweizen maple glaze, bread and butter pickles, lettuce, tomato and onion, in a soft brioche bun.
• Prosciutto & Melon Salad ($13): Sweet melon and crispy prosciutto with shishito peppers, mixed greens, pepitas and a miso-honey vinaigrette.