Borriello Brothers Pizza didn't just copy New York-style pizza?they imported it. Owned by New York natives, the pizza joint pays tribute to the city's staple, craftting their pizzas with attention to detail. Their sauce comes from California tomatoes, they only use 100% real whole milk mozzarella cheese, and they layer their pizzas with sausage made from prime cuts of pork. The result is a pie that grew out of original New York recipes, just as the city's skyscrapers sprout from cracks in the sidewalks. In addition to traditional NY-style pizzas, they serve Sicilian crust pizzas, and feature signature pies with toppings such as Genoa salami, sliced steak, and baked ziti. The menu also incorporates calzones, pastas, and other Italian specialties.
Outside Caspian Cafe, a stone walkway carves a path toward an exotic world, where soft lanterns illuminate towering wooden beams and walls draped with ornate curtains, belly dancers sway to music, and intoxicating aromas of Mediterranean spices float out from the kitchen. Amid the heat of crackling spits and simmering sauce pans, executive chef Daniel White captains his crew as they assemble a menu of authentic dishes that trek across the Mediterranean—from Greece, Turkey, and Spain to Lebanon, Morocco, and Egypt, and more. Slow-roasted lamb tagine, steak nicoise, and tender chicken kebabs give way to refreshing orange-and-saffron caramel cream, a dessert that reporters from the Colorado Springs Independent lauded as a "cream-and-egg-based flan recipe, made marvelous by house-made caramel and fresh vanilla bean, orange zest, and saffron infusions.” After sating their sweet tooth, diners linger over cups of special-blend coffee at the overstuffed booths of the dining room, or put on shadow-puppet plays with the moonlight amid the lush foliage and flower bushes of the garden patio. The restaurant also plays host to belly-dancing shows on weekend nights.
Relaxing reggae music washes over the lush potted plants and mural-decorated walls inside Rasta Pasta, mingling in midair with the scents of Italian and Caribbean cuisine. Those aromas come from the kitchen, where chefs prepare entrees such as The Natural Mystic—a medley of jerk chicken, garlic, green onion, and basil in pineapple-curry sauce over penne pasta. Also in the mix are pasta dishes laden with sautéed seafood or spicy sausage, as well as vegetarian and gluten-free entrees.
Live music and hula-hooping sessions often entertain diners indoors, and abundant sunshine brightens the sidewalk patio in warmer months. Patrons can sip freshly brewed tea, local beer, and cocktails made with Jamaican rum brought to America by long-distance surfers. That rum also goes into the Bananas Marley—a booze-laced dessert with flambéed bananas and natural vanilla ice cream.
Rasta Pasta's "One Love" philosophy ensures that the restaurant holds to admirable practices both in and out of the kitchen. Among those practices are composting, recycling, and using local ingredients sourced from responsible sellers.
Her Story Cafe trucks gallivant around Colorado Springs, enlivening lunch breaks with a rotating menu of hearty soups and sandwiches named for influential women and crafted from local ingredients. A selection of soups might include the Greta Garbonzo Bang!, Annie Moore potato soup, or the Marie Curie chicken gumbo, a gluten-free concoction that pays homage to the French woman’s famous discovery of chicken gumbo. Like Frank Lloyd Wright during his underappreciated sandwich period, chefs construct towering stacks of deli meats and vegetables on foundations of pumpernickel, rye, French, and wheat breads, flush with ingredients straight from local farms, ranches, and bakeries. Made from scratch, sides range from tangy German potato salad to banana pudding sweetened with cream and Nilla wafers. Fans of the food truck can now frequent a non-mobile café that also offers breakfast, and where Her Story classics are served up with the same frequently-rotating selection of soups and specials.
Abdul Nasser grew up eating his family's homemade hummus, shawarma, and baba ghanouj. He now shares his passion for Mediterranean and Middle Eastern cuisine with others at Taste of Jerusalem Caf?, stocking the menu with fresh and healthy recipes based on the comfort foods from his childhood. Toasty pita bread holds everything from crispy falafel to marinated lamb. Chicken and beef kebabs, hand-rolled grape leaves stuffed with seasoned rice, and flaky, rich baklava round out the selection of hearty dishes. The food won Taste of Jerusalem a spot as the Colorado Springs Independent's Best Middle Eastern pick of 2009.
The dining room is casual but bright, with lipstick-red chairs and booths surrounding the simple wooden tables. The sand-colored walls hold murals that reflect Nasser's Mediterranean heritage, including one of verdant palm trees and a desert city enclosed by a towering wall, presumably to keep intruders from stealing its falafel.
Sri Lankan culture incorporates distinctive southern Asian roots along with influences from the various European nations that have ruled it. As a result, the cuisine typically features a m?lange of Indian, Portuguese, Dutch, Chinese, and Malaysian flavors. At Sri Lanka Curry Leaf Restaurant, Lana Hillstrom remains true to the flavors of her native Sri Lanka, filling the menu with her country's eclectic cuisine. Pork and sliced mango simmer in aromatic curry, distinguished from familiar Thai or Indian versions by a signature powder that uses 21 fragrant ingredients, according to the Colorado Springs Independent. The rest of the menu includes Sri Lankan interpretations of Asian standards such as chicken tikka, fried rice, and mulligatawny soup.
Channeling the same vivaciousness as the menu, the dining room bursts with color from its sunshine-yellow walls, draped with leafy foliage and imported Sri Lankan rainbows. Framed pictures and woodwork also adorn the walls and add to the room's homey ambiance.