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Colorado Kitchen - Vailed.


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They're baaack. A sure sign that summer's over. There was a nice photo of a relaxed and smiling Chef included with their eNewsletter, but I haven't gotten permission to post it here.

Hey Folks,

Didn't those weeks just fly by? We've been through twenty states all the way to the Pacific Ocean and now we're back East and ready to fill the fridge at Colorado Kitchen and fire up the old stove.

Hope you're hungry. Chef was gazing out the window in the long drive across country and saw things growing and grazing that set the wheels turning. This season and as the leaves turn we're in for menus the celebrate the great products that come from our "fruited plains".

Just a preview...The red barns of Wisconsin said, "cheese" so Chef is rolling some ricotta in her fresh pasta for a delicious canneloni. Hudson Valley Duck is back, with Black Currants harvested from New England. The ham is from Virginia. And beef--so much of it roamed onto the road in Wyoming--is slow simmered with carrots and onions.

Come celebrate America with us. Chef will be toiling away at the stove tomorrow for opening night. Her aim...to make you feel like you're looking at Mount Rushmore when the plate is set before you.

See you soon,

Chef & Robin

Colorado Kitchen

5515 Colorado Avenue NW

(at 14th & Kennedy Streets)

Wed - Sat 5pm to 10, Sun 5pm to 9pm

Friday lunch 11:30 to 2:30

Sat & Sun Brunch 11am to 2:30pm

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"Come celebrate America with us. Chef will be toiling away at the stove tomorrow for opening night. Her aim...to make you feel like you're looking at Mount Rushmore when the plate is set before you."

nothin' would make me feel like bein' in the badlands or yellowstone more than a big juicy bison burger to finish off a sunday of haulin' grub and peelin' a sack of couch potatoes -- if they got their pipes fixed.

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"Come celebrate America with us. Chef will be toiling away at the stove tomorrow for opening night. Her aim...to make you feel like you're looking at Mount Rushmore when the plate is set before you."
A bunch of disembodied heads? :)

The duck with currants sounds delicious.

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colorado kitchen was in top form sunday night. the cheeseburger was good, a salad featuring cauliflower in green goddess dressing even better, and my wife proclaimed her pork chop the best she has ever had. i was grudginly indulged with a few nibbles of some fattier pieces, and the flavor was excellent. for a bare hint of autumn spice, smuttynose pumpkin ale is the place to go, although if you go there twice, as i did, you probably won't have room for the reliably terrific pineapple upside down cake, but may have preserved just enough fortitude for a black and tan cream soda with a scoop of chocolate ice cream. colorado kitchen is the way my mother used to feed me. the cooking here is quietly innovative, and up-to-date, as it rescues some of your best memories of meals from the far distant past.

(a similar approach to capture the past has never been quite as convincing at buck's, another favorite spot with a darker and more brooding and melodramatic vibe, where at our most recent meal the kitchen apparently ran out of salt and rabbit, which for $26 or $28 or so was the serving-size equivalent of my two big toes, boned. colorado kitchen teases on its menu that there are restraints in the basement for unruly children who can't stay in their seats. at bucks, the brats tend to be adults and there is no warning.)

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My hangover breakfast there on Sunday was as excellent as ever. I know I've said it before, but Chef Clark serves up some tasty sausages and I dream of those garlic cheese grits.

Service was sllloooowww. Me? I didn't mind as I had time to linger and enjoyed sipping my coffee. But I can see how slow service and short fuses could easily flare into a minor kerfluffle at CK.

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My parents are coming to town for the weekend and I'm trying to come up with a Sunday brunch Plan B (Tabard was my first choice, but it's booked until 1:30). What's the drill on brunch timing at Colorado Kitchen? I'm assuming the best strategy to avoid a wait would be getting there before they open (11), but how much before? (I'd consider Creme, except I went there for brunch a few weeks ago and they were playing unbelievably loud pop music. At 11 a.m. I don't want to subject my parents to that.)

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Getting there just a couple of minutes before they open the door has always worked for me. You may still wait a bit to get seated, as they slowly work their way through the line once they open (gives a little spacing to the kitchen and waitstaff). But I've never seen them fill the place just on the basis of the pre-11am arrivals.

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Getting there just a couple of minutes before they open the door has always worked for me. You may still wait a bit to get seated, as they slowly work their way through the line once they open (gives a little spacing to the kitchen and waitstaff). But I've never seen them fill the place just on the basis of the pre-11am arrivals.

I have seem them fill it plenty of times myself.

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I'm also thinking of taking my parents (and other guests) to CK for brunch on Sunday. My mother will love the doughnuts. But I'm worried about the wait because we're a party of six planning to arrive at noon. Am I out of my mind? What is the closest brunch-serving place as a back-up? I'm thinking Ardeo, but would love other ideas.

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Getting there just a couple of minutes before they open the door has always worked for me. You may still wait a bit to get seated, as they slowly work their way through the line once they open (gives a little spacing to the kitchen and waitstaff). But I've never seen them fill the place just on the basis of the pre-11am arrivals.

Thanks -- this worked out perfect for me and my parents last Sunday. We got there at 10 minutes to 11 and stood in line behind only about a dozen people, so we had no trouble getting a table with the first seating. The guy behind us was the first of about 8 people in his group to arrive, and, surprisingly, the staff evidently accommodated them (spread out over two tables) even though few had arrived by 11. Brunch was great, though I should have ordered eggs, rather than French toast, to follow the donuts. The tasty and perfectly cooked bacon saved me from carb overload. By the way, it was quite chilly while we were in line, but a young girl (one of the chef's daughters?) was offering free coffee and $1.50 hot chocolate to those waiting in line. A nice touch.

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I introduced another friend to Colorado Kitchen today. We sat outside sitting on a cold bench waiting for a table for two to open up, chatting and catching up. It took about 20 minutes or so. While we waited, I told her how much I looked forward to getting cheese grits, and I described the wonderful doughnuts.

We were seated in the back and greeted by a server who was unfamiliar to me. She seemed nervous, and could have been new or perhaps just frazzled by a full-to-capacity dining room. We asked if there was a special; there was, but she laughed and said that she had forgotten what it was. When she returned, she said it was a tenderloin hash, failing to described it or note the price. Hmm...

So we got the doughnuts to share. I asked for two chocolate and one nut, something I had ordered several times before, but was told that would not be possible "due to the computer." OK. No big deal. My friend asked if CK offers tomato juice; again, our server kind of giggled and said "you know? I don't know!" Friend stuck with coffee.

Our egg platters with grits and sausage arrived promptly after ordering and in spite of there only being two of us, she did the auction off the plates thing ("now who had the poached?"). One taste of the grits made me say "uh-oh." They were nearly inedible due to oversalting. My friend tasted them and agreed. Soon after, I heard the table to the left remark "wow, these are way too salty." Bummer. When our server stopped by, we mentioned it thinking that perhaps there was another batch of grits made or being made (I don't know how Chef handles the grits, making one batch or several for brunch). She shrugged and offered to substitute potatoes, but we opted to keep and eat the salty grits. I still ate every last bit of them but now I'm chugging water.

Will I go back? Yes, of course! I think CK is truly a gem, and in all of my visits, this was the first time I have received a dish that wasn't quite right. I post this not to nitpick (really), but to point out how Colorado Kitchen can have a reputation for less than good service. Our server was certainly friendly and pleasant, not malicious or rude, but other than offering to take away the salty grits, it was easy to get the sense that she didn't give much thought to what a customer's experience might be like.

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I'm going to have to disagree with your final thought there JLK. I was at CK too this morning, right when it opened. Since I was dining alone I asked to sit at the counter where I got a front row view of what most diners don't get to see.

I know the server you were referring to and you were correct in her assumption that she is new. The rest of the staff was very patient and helpful with her as she learned the CK system. She was clearly overwhelmed and nervous, and despite help from her fellow servers, I think you may have experienced some of her nerves. (For the record, I didn't get a price quote either on the special of the day, and my server has been there a while :) )

Also, I heard another server ask if they could do the donut flavor substitution thing and the waitress who I remember from way back responded that they could only order three of one kind or the variety. I don't know if it is a new policy or due to a new computer or something else, but I don't want you to think it was inexeperience that led to the donut thang.

I will agree with you on the grits though. They were definitely saltier than usual. That wonderful cheesy flavor was there, but overwhelmed by the salt. I had them with the fried catfish so the saltiness of the grits played well with the fish.

*To avoid hurting anyone's feelings or starting something because I responded to a negative post I just want to point out that my reply is solely to give another point of view, not to cause any problems.

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I will agree with you on the grits though. They were definitely saltier than usual. That wonderful cheesy flavor was there, but overwhelmed by the salt.
Oversalting the grits seems to be a chronic problem at CK lately (the only problem I've ever really encountered there). The last couple of times I've been, they were inedible to me (and I love salt).
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I haven't noticed any changes to the menu. Depending on who I'm with, my usual order is doughnuts to share and the egg platter sub grits for potatoes and bacon or sausage, depending on my mood.

Pay attention to whatever the special is (assuming there is one). CK's specials tend to be good. I haven't heard many raves for the corn flour waffle which is Saturday's sweet offering. Sunday is massive french toast.

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I haven't heard many raves for the corn flour waffle which is Saturday's sweet offering. Sunday is massive french toast.

Here's one. The Waffle will probably end up on my list of my favorite dishes of 2006 (OK maybe my extended list), while the French Toast is about twice as thick as it needs to be and tastes like big pieces of bread with syrup on it.

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Here's one. The Waffle will probably end up on my list of my favorite dishes of 2006 (OK maybe my extended list), while the French Toast is about twice as thick as it needs to be and tastes like big pieces of bread with syrup on it.

my egg-averse wife seconds your opinion on the french toast, although she is not totally down on it. i can only say that it did look thick and i was happy i ordered the eggs benedict, which turned out to be a good runny reason for waiting outside in the semi-cold for half an hour. the consensus on the donuts at our table was that sugared were the best at showcasing the donut flavor.

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Oversalting the grits seems to be a chronic problem at CK lately (the only problem I've ever really encountered there). The last couple of times I've been, they were inedible to me (and I love salt).

The shrimp and grits I had Sunday afternoon were just right-- no salt issue that day. As for pairing this dish with a beverage, it went well with a bottle of the Izze Grapefruit. My apologies for not knowing the vintage.

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I had a great brunch this Sunday at CK. It took a little while of a wait, but with the large group we had, understandable. I had the frenchtoast which was wonderful. I was a little dissapointed about the food shortages. (They ran out of grits, salad, and cheese). But all in all, a great meal. Definitely try to donut holes. They reminded me of mini-benigns. I look forward to trying a dinner sometime soon.

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Last night's eNewsletter noted that CK will be closed the next two Sunday nights:

Hey Folks,

Something special has come up and we will not be open for dinner on Sunday night, January 28th. Chef has been asked to cook for a dinner in honor of Coretta Scott King and the civil rights movement. We'll also be closed on Sunday night, Februrary 4th. That's the night of the Super Bowl. So enjoy the game and we'll see you soon.

Chef & Robin

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Finally made it to Colorado Kitchen for brunch this morning, and glad that I did. Heeding previous warnings, we arrived 10 minutes before they opened to avoid having to wait in line. That said, I would have no problem waiting in line for more of those fresh made doughnuts. Powdered sugar, chocolate glaze, and honey and nut. Warm, crispy on the outside and soft on the inside. Perfect doughnuts.

I had the orange french toast with bacon, and my friend had the eggs benedict with hash browns. Both were excellent and the portions were such that we had trouble clearing our plates. But that might have had something to do with the rich and creamy side of grits we also ordered... Coming from the food wasteland that is Takoma Park, I think I have found my new go to brunch place. I will definitely be back to try dinner.

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We stopped in for a quick dinner on Friday night. It was Mr. BLB's first time and while he liked it, he wasn't quite as entranced by it as I am.

He started with the soup of the day--a potato-leek cream soup that was quite nice. I had the winter slaw with goat cheese fritters. I will order anything that those goat cheese fritters come with. They are simply amazing.

We both had the meatloaf and added sides of spinach and mashed potatoes. The apple-chesnut stuffing that the meatloaf comes with is great. I am slowly learning how to like chesnuts thanks to the work of Chefs like Gillian Clark and Tom Power.

We skipped dessert as we were running late for another event... :o Next time.

The only real annoyance is that I could only eat about a 1/3 of the meatloaf and when we asked to have it wrapped up, we learned that they only have sheets of foil, no containers or anything Not a huge deal but it irritated Mr. BLB a lot. I was just glad I didn't have anything seriously messy!

He does want to try brunch so we'll have to get down there one of these weekends...

Jennifer

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Three others and I went for brunch for the first time a few weeks ago on a Sunday. Arrived at 11:05 or so, no wait at all. It's funny to hear about others not able to clean their plates! If I had any complaint about the food, it was that the portion sizes weren't large enough, particularly for the price! All that really means though, is that I really loved what I ordered.

I don't think I was as entranced as everybody else by the donuts, but let me be honest, I'm not much of a donut person. I would have preferred to have ordered the holes, but I couldn't talk my table into it. I got the shrimp and grits (delicious, not a hint of the too-saltiness that came up a few months ago on this thread) and an extra side of biscuits (because whatever love I'm missing for donuts is made up for in my love of biscuits!). The shrimp and grits were great and so were the biscuits. The waitress happily switched out the jelly and butter for some honey (my preferrred biscuit topping). I wish they had a broader selection of morning beverages (e.g. grapefruit or cranberry juice), but those are small issues. I think everybody at the table liked their food. It's very 'classic' diner type food, extremely well executed. One of my fellow eaters commented that she wished there had been more 'twists' on the menu (classics reinterpreted type thing), but I loved it just as it was.

The service was good, the food was good--I only wish it were more convenient to me!

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CK will be taking reservations for Easter Sunday (April 8th) Brunch again this year.

I don't know if they'll have prescribed seating times again this year, but the pacing and atmosphere last year were wonderful - a relaxed meal with the staff enjoying the tranquility too. It was cool to walk in and see a table waiting for us.
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No, I say that after reading the rules and asking and getting a less-than-welcoming response. Nothing is more stressful than taking kids to a place where they are merely tolerated.
I would suggest seeing for yourself before you judging a place. Too bad, because I have been there with kids and they are always perfectly welcome.
We finally gave it a shot. Scott had never read the "how to control your child" rules -- I hadn't told anything about the place -- and was amazed by them. Before we even sat down a server took away the cute salt and pepper shakers, I guess assuming that the kids would break them, and that kind of set the tone for our meal. It was OK, but we spent the entire meal on the edge of our seats lest the kids do something "wrong," telling them not to touch anything, and constantly shushing them lest they be too noisy. It's probably better for older children, or kids that don't have developmental issues, hyperactivity, or problems with voice modulation. :o

The offer to "child size" the portions is very much appreciated, however, as usually we have to get them to agree on a dish and then split it for them.

Emma liked all the stuff on the walls, and wanted me to explain what everything was, and Ian made me take him over to look at the stove and say thank you to Chef.

(Just to be perfectly clear, we don't go to places with play areas, the kids don't order "kid food", are never allowed to get up and wander around, and neither has never broken anything in a restaurant. And we usually bring our own entertainment, because while it's nice to think that they will sit perfectly and have polite conversation with us for 90 minutes, it's nice to have a coloring book as backup.)

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we spent the entire meal on the edge of our seats lest the kids do something "wrong," telling them not to touch anything, and constantly shushing them lest they be too noisy.
I can't imagine that situation allowed you to enjoy the taste of your food. :o

Also of unhappy note: CK will be serving dinner tomorrow (3/10), but not brunch.

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We finally gave it a shot. Scott had never read the "how to control your child" rules -- I hadn't told anything about the place -- and was amazed by them. Before we even sat down a server took away the cute salt and pepper shakers, I guess assuming that the kids would break them, and that kind of set the tone for our meal. It was OK, but we spent the entire meal on the edge of our seats lest the kids do something "wrong," telling them not to touch anything, and constantly shushing them lest they be too noisy. It's probably better for older children, or kids that don't have developmental issues, hyperactivity, or problems with voice modulation. :o

Hi...not many people know this but a long time ago I was a child. I also have two children myself. I like my children to enjoy the dining experience just as we do at home at the dinner table. I shun the whole crayon and coloring book thing. I want them to talk to me to have dinner conversation, to learn how to look, to learn how to listen, to learn how to dine out. Who is going to teach them, if not me. So behind that philosphy we don't have crayons and coloring books.

We have also had many unruly children in our restaurant. So for everyone's safety and the chef's sanity the server will take the shakers off the table. Some of them are precious to her and from her collection and for everyone to enjoy. We have an every growing memorial to the lost shakers. Some of them very deliberately broken by a child in the middle of a trantrum. It hurts me to see that kind of thing so the server takes the shakers off the table. We used to have lights around the windows until a parent sat there in the booth very quietly while her child climbed over her and tore them down. We have had the curtains on the glass window pulled down I can't tell you how many times. We have had crayon markings on tables, chairs and the back of the booth benches. I have come out to the diningroom in the middle of cooking for 50 people to ask a parent to mind their children (not only children misbehave--I also came out to yell at a woman who had been coming once a month or so and smoking in the bathroom--shes about 70. And then there was the couple making out while they waited in line. I yelled at them too). Jumping up and down on the booth seats...sorry it is the mother in me. I always think the worst. That kid is not only going to ruin my seat, he or she is also going to go flying through the window. People are not used to going to a restaurant where the owner is there every night and where she has personally purchased the things in the building. I paid for those chairs. I took out a loan for about $2000 to buy them. And that measly paycheck of a first year owner chef went to pay off that loan. So I have yelled at people to get their feet off of my chairs.

Most kids are not as well behaved as yours. I remember you coming in. I did an NPR piece on it. But I believe we should eat at home in front of the table as a family. I see too much evidence of people who obvioiusly do not take time to sit down and eat with their children. It was really important to me when I was growing up. And I think it has helped me raise my two children. Eating out then is a great experience. I was able to take my little girls--they were 4 and 8 to the Morrison-Clark when Susan Lindeborg was Chef there. We practiced drinking out of stemware at home for about 1/2 an hour before we left. But that was my only concern because they knew how to sit at a table and eat. We did it at home all of the time. They didn't need crayons or toys at the table...we don't do that at home. We sat and enjoyed the beautiful room and had "dinner conversation".

Kids should be raised to enjoy the dining out experience just like you. Why take them out? They shouldn't be stuck with grilled cheese or a hot dog while you have a steak. That's why there is no kids menu. But I do offer a great selection of small foods. These have included cornflake chicken leg, chicken pot pie, things that I think most kids will enjoy....fried ravioli is a big hit this season...as is the housemade noodles tossed with mushrooms. Parent should not always look at the kid's menu use your imagination....don't assume your kid won't like something. I went out with a friend her two kids were having the pizza in this very nice Italian restuarant...they always have the pizza. When my daughter's fried squid came to the table those two boys let their pizza get cold and the pounced on magalee and sian's squid. They devoured it, stuffing it in with two fists. My friend said, "Wow... I had no idea they would eat something like that." Exactly, give them a chance to develop a palate...keep trying new foods. That's what Colorado Kitchen is all about. But then I also serve grown people who won't eat their green beans...Oy Vey.

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for everyone's safety and the chef's sanity the server will take the shakers off the table. Some of them are precious to her and from her collection and for everyone to enjoy.

Instead of whisking breakable salt and pepper shakers away when kids sit down, perhaps the server could just bring an age-appropriate set to the table when taking the order, or serving the drinks: breakable for adults, plastic for the kids' tables.

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Instead of whisking breakable salt and pepper shakers away when kids sit down, perhaps the server could just bring an age-appropriate set to the table when taking the order, or serving the drinks: breakable for adults, plastic for the kids' tables.
They did bring a replacement set. We were just very nervous.

We were in last Thursday, Chef. My kids thought the salmon was very good, and Ian loved the gingerbread. I do try to expand their food horizons, even if we let the "no reading at the table" rule slide at restaurants.

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Instead of whisking breakable salt and pepper shakers away when kids sit down, perhaps the server could just bring an age-appropriate set to the table when taking the order, or serving the drinks: breakable for adults, plastic for the kids' tables.

That's exactly what we do. There is no embarrasing ceremony where the shakers are taken and I laugh an evil laugh. There are times that the server forgets and then I see Daddy hand junior the pepper shaker to play with so he can read the menu in peace. And junior puts the entire thing into his mouth. Yes I had a baby, they put things in their mouths. That's how they investigate the world. When this family is done and leave. The next group gets to sit at this table. Some poor sap is desperately trying to get pepper out of that shaker and can't. Why? The baby saliva and pepper have combined to block the holes. You could repair a ship with it--pepper and baby spittle. I've had that combination of baby spittle and cookie stuck to my glasses. I had to throw that pair away.

You guys don't know all I see from my little window. I had the servers toss out a bottle of ketchup when I watched a guy lick the hollandaise off of his knife and then put the knife in the bottle of Heinz to get the ketchup to come out on his hashbrowns. I'm looking out for you folks. :o .

There are people that get offended when we take the shakers away and replace them with a set we don't care about. The servers try to be as inoffensive about it as possible. They hate to do it. Sometimes I have to beg them. We've lost so many that I will ask the parent to just take a look at our little memorial (I've had to ask adults not to play with them too. One guy tied a little chef guy to his napkin and had him commit suicide off the edge of the table). I just want people to understand that I spend more time on Colorado Avenue in that little kitchen than I spend in my own bedroom. I'm close to all of that stuff. We should all just respect other people's property--in a house or in a restaurant.

Gum on the underside of my tables is another issue at CK. We are now offering tissue the minute you walk in chewing. I'm the one that has to scrape it off the bottom of my tables and chairs. I hope everyone thinks about that. Kids are not the ones chewing gum. It is aways someone over twenty. My servers hate to give people tissue. They don't want to offend people. They want to give everyone kids, adults, parents the benefit of the doubt. They want to give them the chance to do the right thing. I did too before I owned a restaurant with an open kitchen. I see all kinds of behavior that makes me want to open a school of manners and common decency. Sure we have incidents where we watch people that have obviously never eaten with a knife and fork to the extreme of people who tear recipes off the wall in the bathroom or write on them. Its not just kids who need to learn how to behave in public. Its just one place to start. We're not doing our kids any favors by not showing our children how to behave in public. They grow into the adults that put their feet in my chairs and don't eat their green beans and go to Paris or Tokyo and look for a McDonalds.

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I had the servers toss out a bottle of ketchup when I watched a guy lick the hollandaise off of his knife and then put the knife in the bottle of Heinz to get the ketchup to come out on his hashbrowns. I'm looking out for you folks. :lol: .
Ewwww. :o
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FWIW, I've taken my kids to brunch at CK a number of times over the years (though never for dinner). We first went with a 3-year-old and baby, and most recently with my now 7 and 9 year olds. I have never felt unwelcome there, nor have my kids. I continue to recommend it to friends with kids.

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Just wanted to post to say that I tried Colorado Kitchen on Friday night and it will now be in regular rotation. From very friendly (and fun!) server to the delicious chicken, it was exactly what the doctor ordered after a very long work week. I apologize to the staff for picking up my chicken leg to eat it - not exactly dainty but I wasn't going to let any of it go to waste!

As a newbie, I have to ask - Does the menu change regularly?

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Just wanted to post to say that I tried Colorado Kitchen on Friday night and it will now be in regular rotation. From very friendly (and fun!) server to the delicious chicken, it was exactly what the doctor ordered after a very long work week. I apologize to the staff for picking up my chicken leg to eat it - not exactly dainty but I wasn't going to let any of it go to waste!

As a newbie, I have to ask - Does the menu change regularly?

Seasonally, IIRC.

The fried catfish with a side of grits was great this morning!

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Hi I’m Matt Rockwell, Don Rockwell’s son. My dad and I went to Colorado kitchen this morning and it was the best breakfast I had in a decade (and I’m only ten years old). I usually like my eggs with a lot of cheese and ketchup but these eggs had none of that and they were the best eggs I had ever had (and believe me I have had a lot of eggs in my life). The waffle my dad had was very good except it was hot when it came out and it got cold in five minutes. I like my food to be warm through out the whole meal. I am very picky about my bacon, but one of the three slices was fatty, one was crispy, and one was that “melt in your mouth” kind. You don’t find the “melt in your mouth” kind that much any more. It was good to find out about another place that has that kind. The hash browns were some of the best I had ever had (they also stayed warm throughout the whole meal, and that’s rare)! The doughnuts, yes I said doughnuts were warm and sweet. There was a powdered one, a nut and honey one, and, my favorite a chocolate glazed one. I would rather have one of those then fifty Dunkin Doughnuts ones, and the ones at Dunkin Doughnuts are bigger. The orange juice was good this time I had it and it was kind of bitter last time I had it. I guess it was a bad day last time I had it. The service there is excellent! Every time I go there everybody is very nice! It is also very efficient and it takes very little time to get your food. That is what I admire in a restaurant. Over all it was a very good breakfast! 

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Hi I’m Matt Rockwell, Don Rockwell’s son.
Welcome, Matt. Excellent first post. Keep 'em coming. :P

Edit to add - Eggs with ketchup? :blink: Everyone knows that the only red stuff that belongs on eggs is Tabasco. ;)

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Edit to add - Eggs with ketchup? :blink: Everyone knows that the only red stuff that belongs on eggs is Tabasco. ;)
Hey now. :P I'm 31 and still do eggs and ketchup. Nice sweet and salty balance.

Very nice post, Matt. I'm jealous, as I've never made it to Colorado Kitchen and your comments on the donuts have me halfway to my car to camp out for tomorrow morning!

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Hi Matt,that was an excellent post. But what do you mean bacon that melts in your mouth? That sounds kind of yuck to me!

I think you should post at times when you go out with your dad (with his permission of course, and after homework). It would be interesting to see your opinion next to his.

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