Claudette Hutchinson's passion for traditional Jamaican food is in her DNA. Coming from a large family of Jamaican cooks, she honors both the national dishes and Rastafari staples of her homeland on Spice Island Grill's expansive menu. Her steamy plates of curries and stews have earned her glowing reviews from the Colorado Springs Independent and ColoradoSprings.com.
On many weekends, a dance party sends modern Jamaican DJ sounds to mingle with the whir of blenders as the staff blends slushy tropical cocktails. Bright blue and yellow walls further reflect the restaurant's upbeat vibe, and posters of Bob Marley exhibit its unabashed love for reggae and tropical culture.
At Splash!, art and fun go together like canvas and paint. For three hours on Thursday and Saturday evenings, guests sip wine and local beer, listen to music, and meet new people while a resident artist guides them step-by-step through their personal take on the evening's painting. To make sure the subject is always fresh and unique, each evening's painting changes on a daily basis. Depending on the night they attend, guests may create anything from a landscape or city skyline to a row of autumn trees or a Van Gogh still-life. The acrylic paint dries fast, too, allowing fledgling artists to take their masterpiece home at the end of the night or trade them with their new friends. And this sense of socialization carries into the studio's unstructured activities as well—open-studio time where artists gather together to create their own one-of-a-kind masterpieces.
Meat is the primary item on the menu at Flatiron's American Bar & Grill. Blank-angus steak comes in three cuts—the signature Flatiron, the rib eye, and the New York strip—and shares a plate with a choice of veggies and potato. Orders of chicken wings, whether coated in spicy buffalo sauce or honey-chipotle glaze, weigh in at one pound, making for a hefty appetizer or a delicious paperweight. Although it's technically meat-free, the three-cheese mac-n-cheese comes with a “robust bread-crumb crown” and benefits from the addition of shredded spiced chicken, according to food critic Nathaniel Glen of The Gazette. On a daily basis, the restaurant’s chefs inspect each meat shipment to ensure top-notch quality and freshness.
Every Wednesday, a new beer is born at Fieldhouse Brewing Company. At 5 p.m. on the dot, the staff cracks open samples of their newest small-batch creation to get a better idea of what beers should go into regular rotation at their brewery. Should guests like any particular beer, it one day might join the ranks of house draft beers such as Sticky Paws honey wheat beer, Fist Pump milk stout, and the gluten-free IPA Paralysis by Analysis. Since the staff spends most of their time devising new brew recipes, they leave food options up to the customers themselves. Guests can grab food from the food trucks parked outside most nights, order food to be delivered from nearby McCabe's, or even bring in food found in their own pantry or cooling on nearby windowsills.