A small crowd is gathered inside the Homestead Collective for a recent sneak peek at what’s ahead. I’ve joined them at the large venue at Powers and Briargate Parkway. As I make my way to the wood-fired oven at the heart of Campfire Pizza’s new space, Chef Joe Bonavida Jr. is tossing dough and layering ingredients with practiced speed. I ask for one of his favorites and watch him build the Italian Sub pizza, featuring salami, capicola, provolone, lettuce, tomato, red onion and Italian dressing over a Neapolitan-style crust. Somehow, a sandwich turned pizza works perfectly.
Campfire Pizza is one of several businesses slated to open the last week of April in the new Homestead Collective. The concept centers around a large wood-fired grill and an open kitchen, giving guests a front-row seat to the process.
Those who remember the original Till Kitchen will remember this large 17,000-square-foot space. The farm-to-table concept opened here in 2016 and grew into a multi-concept food hall that included the Roost Coffee House, Till Express and more before Till moved downtown and the space transitioned into an entertainment complex, then the Pinery North wedding and event center. Announced earlier this year, now it’s returning to its restaurant roots.
At the helm of the culinary collection, Bonavida is known for his passion for ingredient-driven, globally inspired cuisine, and he brings to the table Sicilian roots and an impressive resume. Bonavida trained at Le Cordon Bleu Chicago and honed his skills working in Michelin-starred New York restaurants Per Se and Le Benardin. He comes to the Springs most recently from roles as executive chef and culinary director at restaurants across Florida. But he also brings a deep appreciation for Colorado’s wild game, fresh trout and seasonal produce, Altitude Hospitality says.
More Dad’s Donuts
Along with Campfire Pizza, Dad’s Donuts is gearing up for major growth. The brand opened downtown last summer to rave reviews and lines around the block thanks to its 109-layer cronuts, or croissant-style donuts. Since then demand has consistently outpaced supply. At Homestead, production will scale dramatically — up to 50,000 donuts per week.
Attendees at our preview raved about the Classic Vanilla Bean for good reason. With one bite, all 109 buttery, croissant-like layers melted in my mouth, delivering the perfect balance of rich dough and fragrant vanilla.
“We don’t use any preservatives or dyes,” says Altitude Hospitality owner Mitch Yellen. “The butter and flour are flown in from Ireland.”
A third Dad’s Donuts location is also on its way this May to Interquest Marketplace, taking over the former Zupa site near Scheel’s.
More Restaurants at the Homestead Collective
The Homestead will once again have a coffeehouse as well. Red Leaf Coffee, a woman-owned, Pacific Northwest-based roaster known for its responsibly sourced beans and small-batch roasting will open alongside Campfire Pizza and Dad’s Donuts.
By early May, even more options are coming online. Till Kitchen and Garden of the Gods Café are scheduled to open May 2, joining the Homestead Collective with a combined indoor-outdoor footprint. And the building will also serve as a central location for Garden of the Gods Catering, offering services for private gatherings and events.
Looking ahead to summer, Sprig is expected to relaunch in July with a menu of quick, health-forward items, including salads, bowls, smoothies, soups and seasonal breakfast dishes. The original Northgate concept earned a following for its colorful, made-to-order meals and fast-casual service.
Although the floorplan and interior of the building remain largely unchanged from its Till Kitchen days, renovations to the outdoor area are ongoing. Plans there include repainting the pickleball courts once the weather warms, likely in June. And guests will be able to enjoy yard games, volleyball and expanded outdoor seating.
The collection should be humming along by summer, bringing an elevated all-in-one culinary experience to the north side. You can follow the progress at @homesteadcollective.
