Paintings and other works by local artists festoon Cucuru Gallery Cafe, whose walls are painted with the rustic reds and deep greens of the Spanish countryside. Glasses of Spanish wines and specialty cocktails clink within the single-story house-turned-café, such as the Barista blended with espresso and brûlée liqueurs. Cucuru's drinks pair with tapas and other Hispanic-inspired dishes, such as crispy spiced patatas bravas with garlic-aioli dipping sauce and pollo oloroso, which tops a seared chicken breast, manchego cheese, and mashed potatoes with an oloroso-mushroom demi-glace. The café hosts live entertainment throughout the week, such as jazz, funk, and other genres, and opens on Tuesdays for sultry tango classes.
The Hub Car Wash & Diner pays homage to Route 66 with an expansive, nostalgia-filled wall mural and an auto shop dedicated to old-fashioned service. At the facility's nucleus, staff members man a ‘50s-style diner counter where visitors can order breakfast and lunch while their vehicle undergoes washing and detailing services. Using wash tunnels and bare hands, the cleaning crews help to revamp cars, motorcycles, boats, RVs, and semitrucks. They deluge paint in soap, water, and protective spells as visitors peruse the gift shop's wares or take in the scenic view of Pikes Peak from the outdoor patio.
When Travis Dickey opened the first Dickey's Barbecue Pit in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D. Dickey, still rely on today.
The menu has expanded since Travis?s time behind the grill, offering plates and sandwiches that brim with nine kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket that?s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce big yellow cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll; a homestyle side such as jalape?o beans and fried okra; dill pickles; and free ice cream with every meat plate.
Those who live, breathe, and snort coffee will find a fine selection of both classic blends and little-known beans at Pikes Perk. Percolate perkiness with the medium-bodied Tanzanian Peaberry, or the bitter-less Jamaican Blue Mountain. Black-coffee purists can grab a 20-ounce cup of joe ($1.99), whereas those who spruce up beloved brews can order a white mocha ($4.19 for 16 ounces), or enliven their aromatic medley with a shot from one of the 50 syrups available. Hoard a pot of hot Pikes' peach tea, with chunks of fruit from Austria ($3.59), or soothe your stomach with something from Pikes' food menu of pastries, sandwiches, and breakfast items.
For more than two decades, the same family at Detz Cafe has served comfort food that seems appropriate among the cozy booths and log-trimmed walls. The scents of sizzling bacon, smoked sausage, and french toast mingle in the morning air, providing a reason to get out of bed other than an obsession with the morning news anchor's mustache. At lunchtime, cooks grill sandwiches filled with corned beef or ham ‘n’ swiss, grill burgers topped with guacamole or green chili, and fill kid-friendly plates with child-sized portions.
The super-premium ice cream at Glacier Homemade Ice Cream & Gelato—which represented Colorado on Serious Eats’ list of America’s Best Ice Cream—is proof that less is more. Their chief concern is “overrun,” a term that refers to how much air is mixed into each batch of ice cream. Some less delicious ice creams can contain up to 50% air; however, Glacier’s flavors contain only 5%–7% air, yielding richer flavors and a creamier texture.
Also lauded by outlets such as the Denver Post and Colorado Daily, Glacier has a catalogue of more than 800 flavors, up to 60 of which are on hand and ready to scoop at all times. Their ice cream wizards create a new flavor every two weeks, resulting custom tastes such as chocolate raspberry truffle, caramel Oreo, and espresso chocolate buzz with a double-strength coffee base. They also craft premium Italian gelatos with skim milk, producing rich frozen treats with half the fat of ice cream in flavors such as chocolate hazelnut, peanut butter fudge, and pistachio.
No matter the flavor, Glacier uses fresh ingredients such as hand-squeezed limes, ripe strawberries, and homemade chocolate. They’ve also committed to staying Colorado-local whenever possible, receiving produce from local food producers in Penrose, Rocky Ford, Palisade, and even stocking local Umpire State Coffee, local Jerry's Nut House, imported Italian candy and using local produce like apples, melons, and peaches.