Colorado Springs debuts two new restaurants and a must-visit bar that add breadth to the local dining scene. All three reside in familiar buildings downtown but with new monikers, reimagined menus and overall brand-new concepts. Gone are Lucky Dumpling and Rooster’s House of Ramen and rising in their place are Folklore Irish Pub, The Tipperary and Kelley’s Spiedies Shop.
Folklore Irish Pub
Lucky Dumpling opts for something new, morphing its exterior into a bold blue hue and swapping its Asian-fusion cuisine for that of an “elegant” Irish pub. This fresh installment is the brainchild of co-owners Chef Brother Luck and Sean Fitzgerald (also co-owner of Wobbly Olive and Allusion Speakeasy) with a focused menu that consists of “British eats built for the American palate.”
“We designed the menu in a way that included traditional items done in a simplistic, beautiful way,” says Fitzgerald. “We had the same approach for our drinks, referencing Irish folklore stories as the inspiration for our 24 cocktails.”
Must-try: Fish & Chips and the Corned Beef Tater Tots
Catch live music at Folklore Irish Pub: Wednesday through Saturday, 5-7 p.m.
The Tipperary
Nestled inside Folklore Irish Pub is a moody cocktail lounge with libations that nod to forgotten classics while simultaneously pushing the envelope with modern bartender favorites. Sean Fitzgerald, co-owner of The Tipperary, says the inception of the “proper cocktail parlor” is derived from his own historical research about pub history.
“It didn’t make sense to have an Irish pub in two rooms, but there is a room called a ‘snug’ where traditionally women and priests were allowed to drink,” Fitzgerald explains. “We wanted to separate the two spaces while keeping them combined. In contrast to Folklore, The Tipperary is dark, sexy, with low music playing for a more intimate experience.”
The Tipperary draws its name from County Tipperary in Ireland. The region is well-known for breeding some of the best racehorses in the world, and it also lends its name to an age-old whiskey drink found on the well-lit, two-sided menu in Colorado Springs. (Yes, the menu lights up when you open it.)
Fitzgerald and head bartender, George Dillon strive to “tell stories” through their thoughtful beverages. Their goal is to create an extensive list that combines old- and new-school ideas, without being pretentious. Cue the bottle service: a Colt 45 served in a champagne bucket.
Must Try: A well-executed Vieux Carre or the pisco sour inspired by Dillon’s first cocktail during a trip to Peru.
folkloreirishpub.com/the-tipperary
Kelley’s Spiedie Shop
Chef Mark Henry has traded brothy noodle bowls in what was formerly Rooster’s House of Ramen for homegrown spiedie sandwiches coupled with a sprinkling of recipes inspired by and perfected alongside his very own mom.
The word spiedie originates from the Italian word spiedino, meaning skewer or spit. These meaty sandwiches (with a whopping 8 to 10 ounces of juicy meat) utilize that same spit cooking technique, and they are a staple dish in the Southern Tier of New York. The sandwiches typically feature chicken, pork, lamb or venison. Henry takes his own secret blend of spices to the protein, slaps it on Amoroso rolls (sourced from Philadelphia), and creates a hearty handheld at a very approachable price point.
“This is the food of my childhood, and I have a ton of memories associated with it,” Henry says. “It’s a great option for picnics or backyard barbecues, and we wanted to make solid, quality sandwiches at a very fair price. This is the perfect food for the season we’re coming into.”
Pair your sammy with a side of traditional salt potatoes or try the deviled eggs, featuring Henry’s mom’s special ingredient, marinated mushrooms, folded into the yolks.
Must Try: Chef Mark’s favorite, the Buffalo Chicken, or the kitchen’s favorite, the Lamb, with dessert in the form of a homemade peanut butter cup or a pie slice of the day.
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