The Craftwood Inn-World Class Dining Here at Home

The Craftwood Inn in Manitou Springs was built in 1912. Its rich heritage stems from the artists and craftsmen of the time. This beautiful English Country Tudor building became home to restaurants starting in 1940.

General Manager EJ Kelley now guides the cuisine and atmosphere of The Craftwood Inn along with Brother Luck, its renowned and highly decorated chef. Chef Luck takes the opportunity to meet with all of his guests and to explain the intricacies of his sophisticated cuisine.

Tapas

Tapas


We started with the Craftwood Inn Tapas featuring Pheasant Confit Arancini, Smoked Duck Sausage, and Wild Game Meatballs. All of these appetizers are sumptuous, but the Duck Sausage rose to the top as it has a little more of the savory fat that makes the duck tender and juicy.
Roasted Beet mosaic

Roasted Beet mosaic


For salads, both the Roasted Beet Mosaic with Herb Chevre, orange segments and toasted Pistachios in an herb emulsion and the Spiced Apples and Fresh Figs were light, fresh and a wonderful combination of flavors.
Spiced Apples and Fresh Figs

Spiced Apples and Fresh Figs

The Butternut Squash Bisque is a must have for those who love bisque. This creamy soup is topped with a Creme Fraiche and just melts in your mouth. It is creamy and rich, but yet not too filling-which brings us to entrees.

Butternut Squash Bisque

Butternut Squash Bisque


The Craftwood Inn is known for its use of high end wild game and exotic meats. EJ combs the globe to find rare delicacies to serve as specials. We tried the Rocky Mountain Elk with roasted apple risotto, crushed hazelnuts, fontina, wild mushrooms, arugula and a dusting of Nutella powder. The Elk is tender and juicy seared to perfection. The risotto is a wonderful compliment to this great cut of meat.
Rocky Mountain Elik

Rocky Mountain Elik


The Nilgai Antelope is served over white cheddar whipped potatoes with roasted butternut squash, caramelized brussel sprouts (a table favorite) and black olive dust. The Antelope is surprisingly tender and mild. It has a unique, yet succulent flavor and is part of a truly comprehensive dish.
Nilgai Antelope

Nilgai Antelope


The Bison Short Ribs are a very popular item and with good reason. Served with grilled candied yams, torched marshmallows, pickled root vegetables, and chef Luck’s root beer molasses, this dish is beautiful to look at and beautiful to eat. This dish was loved by all for its succulant, fall of the bone, bison and the wonderful compliment of the molasses. We were most impressed by Chef Luck’s deft hand in combining exotic meats, sauces and accompaniments in order to create complete and wonderful dishes.
Bison Short Ribs

Bison Short Ribs

Pomegranate creme brûlée

Pomegranate creme brûlée

If you have not tried or been to The Craftwood Inn lately, FoodieClicks very highly recommends that you spend a romantic evening there.

The Craftwood Inn

The Craftwood Inn

2013-02-06 11.52.08

Crave Burgers- Come Hungry, Bring Napkins

Crave Burgers is the brain child of Jeff Richard, who has operated the Old Stone Church restaurant in Castle Rock for years. One Sunday he offered to take his kids to a great burger joint. They quickly realized that no place existed that created the kind of Food Network burgers that you see on Diners, Drive Ins and Dives, or Man vs. Food. The entrepreneurial spirit and culinary training in NYC kicked in and Crave was born. Jeff challenged his chefs to create “a burger that they would make if they were eating it.”

Crave is a table service restaurant, but is decidedly casual. Paper menus on the table and (thankfully) a stocked napkin holder. We found the entire staff from owner to manager to wait staff to be super friendly and helpful. They have already won numerous awards, including “Denver Burger of the Year” for the “Wise Guy.”

Wise Guy with Sweet Potato Fries

Wise Guy with Sweet Potato Fries

Speaking of the Wise Guy, we had to try that one-6 oz. burger on a brioche bun with fried mozzarella, prosciutto, basil, tomato, onion and pesto with balsamic and olive oil. A decidedly Italian taste that somehow combines into a scrumptious taste. This is such a unique burger flavor and is perfect if you are feeling more like a dinner entree than a lunch.

Colorado Burger with dual Chili Fries

Colorado Burger with dual Chili Fries


The Colorado burger is one of the most popular and we can see why. Shredded lamb, poblanos, onions, pepper jack, avocado, chipotle mayo and tomato. The sweet lamb meet is a very unique flavor and ties well with the creamy avocado. This burger is a quite large and definitely requires several napkins.

We tried the sweet potato fries and the loaded chili cheese fries. Both products are frozen and fried due to space limitations. The sweet potato fries are a nice change from the usual. The green chili is made in house and is good, but could use a little more bite. The red chili is decidedly sweet with a cinnamon note. We were split on this one, some will find it deliciously unique others just too sweet for red chili. Try it first before you commit.

Velvet Elvis!

Velvet Elvis!


They have “adult shakes”, but we were there for lunch and stuck to a classic peanut butter shake with hot fudge, but it was outdone by our other shake, the Velvet Elvis. Pecan Praline ice cream, peanut butter, banana, and bacon! Everything truly is better with bacon and its great to get that salty bite among the sweet chocolate. Give it a try.

We really enjoyed Crave. Not the cheapest burger in town, but with the size of these burgers there was enough for a bite the next day.

Taste of India-Authentic Indian Tandoori cooking

Tandoor

Tandori

A taste of India all starts with the tandoor, a very hot radiant heat cooking oven that can approach 900 degrees. This unique oven creates the distinctively delicious Indian meats and flatbreads. The restaurant offers a lunch buffet daily if you’d like to get a taste for a variety of Indian foods, or dinner off the menu to indulge in your favorites.
Taste of India

Taste of India

We started with the “Mixed Platter” appetizer that includes Samosa, Vegetable, Chicken and Paneer Pakora. All of these tidbits are fried and come with a delicious house made dipping sauce. The vegetable and chicken dumplings were our favorite, but all were very good. There are 17 vegetarian entrees, providing one of the largest selections of any vegetarian menu.

There are a vast number of spicy and unique entrees to choose from, our first was the “Butter Chicken.” This dish features white meat chicken in a yogurt with ginger, garlic, butter (of course) and cream. It is creamy and tangy and pairs nicely with the garlic butter flat bread or Naan-ok so butter and more butter…yum!

The Beef Curry was deliciously different. The Taste grinds and blends all of their own spices, and the curry is deftly mixed with just enough savor and just enough punch. You can even as for “Mild, Medium, Hot or Super Hot.” We went with medium to get a base line, no doubt the “super hot” would be for hot heads only!

Beef Curry

Beef Curry

Speaking of heat, we tried the “Lassi” a traditional Indian drink with yogurt, strawberry and banana. It combines the sweet with a little salt and is a great way to calm the heat and keep you going back for more.

Lassi

Lassi


The Taste of India is set back in a strip center and relatively nondescript on the outside, but the flavors on the inside really shine for those that love authentic Indian dishes. Leave your American tastebuds at home and give it a try.

Joseph’s Fine Dining-Truly a Culinary Delight!

Joseph Fryre’s background includes the Garden of the God’s cCub and the Penrose Room at The Broadmoor. It was there that he became one of only 5 men who learned the secrets to creating the most succulent and delicious pepper steak known to man. He has leveraged his expertise in nouveau cuisine to create Joseph’s Fine Dining.

Joseph's Fine Dining

Joseph’s Fine Dining


Joseph’s off 8th street is in a pretty nondescript strip center, but is a nice stand alone building with a warm and comfortable ambiance. Joseph is a delight and his love for food and for welcoming guests come through with all of the staff.

Even the fresh baked bread is hot and moist, fresh out of the oven and served with whipped butter. It’s the kind of bread that you have to force yourself to stop eating or you will have not room left.

We began our culinary journey with the Cape Cod Crab Cakes. These are cakes worthy of the alliteration. Stuffed full of sweet crab meat and a host of other ingredients including cream cheese and beurre blanc sauce, they taste as good as they look.

Crab Cakes

Crab Cakes

We tired the Tortellini Primavera, tossed in a pesto cream with fresh garden vegetables. This dish is a vegetarian’s delight. The house made pesto cream has just a perfect combination of flavors and is creamy and savory. The veggies are crisp and fresh. While this dish kept us coming back for more, it paled in comparison to the “piece de resistance!”
Tortellini Primavera

Tortellini Primavera

The “Famous Pepper Steak Flambé” earns the right to be famous. We thrilled to watch Joseph at work as he prepared this dish table-side for us. This classic dish offers a center cut filet tenderloin pan roasted in butter and marinated with a Mango Chutney, Cracked Black Peppercorns, a Demiglaze, and flambéed with French brandy.
The beef was succulent and the sauce just perfection. We paired it with the housemade garlic mashed potatoes and a wonderful pesto risotto, both were wonderful.

Pepper Steak Flambe

Pepper Steak Flambe

If you are in the mood to be spoiled with a fine culinary journey, take a trip to Joseph’s Fine dining. You will be glad you did.

Rocco’s Italian Restaurant-Hometown feel with a Gourmet Twist

Baked Italian Mushrooms

Baked Italian Mushrooms

Rocco’s Italian Restaurant has been indulging guests at Academy and Maizeland for over 26 years. Chef Robert Tust purchased the restaurant from “Rocco” and has owned and operated it for most of that time. Chef Tust combines classic Italian dishes with inventive and exotic specials including ostrich and kangaroo. The atmosphere of Rocco’s is welcoming and warm. They will soon expand into the old Steak Smith restaurant location in order to increase seating capacity past 300. Rocco’s atmosphere is casual and friendly, the staff is really welcoming and friendly.

We started with the “Baked Italian Mushrooms for two.” Button mushrooms sautéed in butter and then topped with gooey mozzarella cheese and homemade brown gravy. This favorite is so good that you will use the fresh warm Italian bread to sop up every drop.

We tried the house specialty “Pasti Cannoli.” Spicy sausage and meatball wrapped in Ortega Peppers and then stuffed into pizza dough and baked golden brown. Rocco’s is the only place to enjoy this pasti and they make it great. The best part is that its topped with their famous red sauce. This sauce looks so simple but is just wonderfully addictive.

Pasti Cannoli

Pasti Cannoli

We also enjoyed the red sauce on their gnocchi potato dumplings. These are not made in house but are always kept fresh and are very tasty.

If you go to Rocco’s ask if they have any of Laurie’s home made Italian Cream Cake. This cake is so super moist and unique. It is enough for two to share and is topped with a delicious cream and coconut frosting. Very unique and delicious. We recommend Rocco’s Italian Restaurant at FoodieClicks.com

Italian Cream Cake

Italian Cream Cake

The MoZaic-All the pieces fit perfectly!

The Mozaic at the Inn at Palmer Divide is the area’s best fine dining experience. Their new chef, Scarlett Farney, has put together a wonderful menu with some welcome surprises. She has a deft hand and the dishes are flavorful and well balanced. The atmosphere of the restaurant is classy without any pretension. The views of the front range from their picture windows make you glad you live in Colorado. The inn also host conferences and weddings and seems like a great venue.

Hot Kisses

Hot Kisses


We started with the “Hot Kisses” (why wouldn’t you?)-Jumbo bacon wrapped shrimp served with a fresh jalapeño risotto. When the Mozaic says “Jumbo” they mean it. These shrimps were very large and very tender. Our one suggestion would be for the bacon to be precooked more so that the fat was rendered when the shrimp was cooked, but the risotto more than compensated for that little issue. The creamy risotto had a nice heat that was far from overwhelming and added a great balance to the sweet shrimp. A fabulous appetizer. The “Warm apple salad” is a crowd favorite for good reason. Roasted green apples on a fresh bed of mixed greens are topped with melted goat cheese and walnuts and a red wine vinaigrette. Warm, sweet, crunchy and acidic come together for a memorable salad.
Scallops in Vanilla Burre Blanc

Scallops in Vanilla Burre Blanc


We tried the Scallops in a vanilla buerre blanc. These are paired with lightly sautéed spinach, dried cranberries and candied carrots. Again, chef Scarlett delicately balances flavors in this dish. The scallops are large, fresh and sweet. There is no hint of “fishiness” here-these are some of the nicest freshest scallops we have ever come across. This entree was light and delectable. It paired well with a crisp Colorado Riesling.
Prime Rib!

Prime Rib!


We also tried the house Prime Rib. It is a very generous portion of perfectly medium rare prime rib. It comes with a small pitcher of Au Jus and ramekin of horse radish sauce. A welcome way to control the flavor of the au jus without soaking your plate-brilliant! The meat had a very nice flavorful crust and was served with a loaded baked potato and fresh baby asparagus. If you are a true meat lover, this is your dish! We paired this with one of the Mozaic’s signature Long Island Iced Teas. They pack a punch, beware! We highly recommend fine dining at The Mozaic!
Long Island

Long Island


The Mozaic routinely will pair a “bed and breakfasty” room at the Inn with a gourmet meal. Look for coupons at http://www.Foodieclicks.commoZaic Restaurant & Lounge on Urbanspoon

Mexi-Blues Barbecue

Mexi-Blues BBQ on Urbanspoon
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Alex the Owner and "Barbecue King"

Alex the Owner and “Barbecue King”

What a Great Find!

When you come into Mexi-Blues BBQ you are greeted by LeAnn and Alex (the Barbecue King) Moreno. They just recently came to Colorado Springs from Houston Texas, the capital of great smoked Barbecue. Save 50% with a coupon at http://www.FoodieClicks.com

Alex owned restaurants in Texas and has brought his homemade recipes to us! All of the meats-Brisket, Pulled Pork, Beef and Sausage, are smoke to perfection on site. Alex bastes them in him secret homemade sauce for a sandwich to die for. All of their sides are made in house-creamy cole slaw, potato salad, and crunchy and sweet corn bread-yum! Don’t forget the peach cobbler (if you still have room).

Other specialties that you will be hard pressed to find anywhere else include fried pickles and Southern Fried Catfish. The Angus burger is a personal favorite as it is a full ten ounces of fresh beef-its a monster!

We just went in for the new Breakfast menu and tried the “Brisket Taco.” Its filled with Brisket, fresh eggs, potatoes, and I got the homemade green chili. It’s tasty and very filling. There are other breakfast items from platters to pancakes. And guess what? They serve genuine Starbucks coffee, an unexpected pleasure.

We couldn’t leave Mexi-Blues without a six pack of their famous homemade tamales to go! If you are like us your mouth waters every time you pass a car on the side of the road with a hand written “Tamale” sign, but it just never seems safe to stop! Well you’ve found your fix. Mexi-Blues tamales are hand wrapped in corn husk and perfectly cooked and seasoned. They give a little “back of the mouth kick” that leaves you craving for more. Ole!

They also offer catering by the pound and “Friday Family Packs” 2 meats, 2 large sides Corn Bread and Condiments.

Mexi-Blues is located 3 minutes from I-25 off Woodmen rd. and Delmonico. The Mexi-Blues location truly defines “Hole-in-the-Wall”, but the flavor of the food is huge. If you’ve been looking for a great place to find homemade Mexican or Barbecue, you’ve just found both! We give it an enthusiastic recommendation at FoodieClicks.

brisket

IMG_0342

Lemongrass Bistro-Pho-Ney

The Lemongrass Bistro on North Academy is a real disappointment for Vietnamese food lovers. Tucked into a rundown strip center, the restaurant seems schizophrenic with a full liquor bar and walls with peeling paint and food splattered walls. The manager is not welcoming like we come to expect from family restaurants. Customers seem to be treated like a nuisance. We tried the Chicken Pho and do not recommend it. This classic dish did come with some nice fresh herbs, but the broth was just not flavorful. Heaps of Hoisin and Sriracha made it passable, but the chicken was just awful. It was thin and very dry and we ended up taking it out of the dish. It had no flavor and was so dry that it could not absorb any from the broth. We do not recommend the Lemongrass Bistro.

The chicken was so dry it was inedible!

The chicken was so dry it was inedible!


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Lemongrass Bistro on Urbanspoon

Dale St. Bistro-Not worth the cost!

It had been years since we visited The Dale Street Bistro. It is located downtown in an old Victorian that is, unfortunately, in desperate need of updating. What was once nice and romantic seems run down and outdated now, it is evident that not much care has gone into the home in the last decade. The food, although good is not gourmet and does not warrant the $14 to $21 price, and the owners and wait staff are not welcoming. Our biggest disappointment was the Gnocchi Gorgonzola at $13.95. The gnocchi had the tell tale stripes and rubbery taste of Sam’s Club pre-packaged gnocchi. Very disappointing. For some fresh homemade gnocchi the way it is intended to be, we recommend going downtown to Fratelli’s Ristorante, the food and ambiance there is vastly superior-see our review of Fratelli’s.
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"Sam's Club" gnocchi

“Sam’s Club” gnocchi

Dale Street Bistro Cafe on Urbanspoon

Fratelli Ristorante

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Fratelli Ristorante Italiano downtown Colorado Springs. This Colorado Springs independently owned restaurant is a real gem and has quickly become our very favorite Italian. The owner, Kym, is there to welcome you almost every night and she takes pride in making sure that all of her guests are welcomed and delighted. Chef Armando has been there for 18 years and was classicly trained in Naples. All of the dishes are fresh and made from scratch with Armando’s fabulous sauces. Live musicians and local artists are at Fratelli’s nearly every week.

The atmosphere is clean and classy. If you are looking for a romantic evening or a classy place for a business meeting, this is it. They even offer an early bird special-you can download a coupon at http://www.FoodieClicks.com

We started our meal with the “La Caprese”-Real Buffalo Mozzarella, Balsamic and basil. A perfect compliment to Chef Armando’s homemade white and wheat bread. The Mozzarella was soft and tender. Chef Armando surprised us with a crostini of smoked white fish. Each bite was tender and addictive, leaving us wanting more!

We had to try the “Gnocchi Fatti in Casa” with the Pesto Pine Nut Creme. It is so silky delicious, the cream is light and compliments the potato dumplings perfectly. It paired well with a glass of crisp Riesling. It is truly the best gnocchi we have ever found, and we’ve had gnocchi throughout the world, including in Italy. If you love gnocchi, you’ve got to try it.

We also had a special of pork pounded thinly and breaded on a bed of pasta with a spicy red sauce. The meat was tender and cut with a fork, the sauce had just enough spice to impart flavor yet not overwhelm. The dish was perfectly balanced and perfectly delicious with a glass of red wine.

The meal was complete with a homemade cannoli topped with chocolate, cream and berries. Yes, it was decadent, but oh so good. We truly enjoyed every bit of our time at Fratelli and highly recommend it.

La Caprese

La Caprese

The Special

The Special

Just the best Gnocchi!

Just the best Gnocchi!

Cannoli!

Cannoli!

Fratelli Ristorante Italiano on Urbanspoon

The Villa Italiana-Sadly Disappointing-

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We recently had the opportunity to dine at the Villa Italiana in Palmer Lake. This is a restaurant that we have not been to for about a decade. The new owners, Chris and Kerri Bohler took it over after running the B and E Filling Station for 14 years, so we had hope that it had turned around even though their background was not in Italian cuisine.

The atmosphere was pretty nice and romantic, but outdated. Faux painted walls with a cozy fireplace, but old worn out carpets and furnishings. The staff was friendly, but lacked the professionalism of a fine dining establishment. We were concerned when a diner at the table next to us told the waitress that he couldn’t even eat the food it was so bad and nothing was done to help the situation.

We were excited to try the “Blue Crab and Crawfish Cakes” a house specialty. While the meat was tasty and sweet, the cake lacked much of any kind of binder, which made it a very mushy consistency and not really a crab cake at all. It was served in a plate full of white sauce that really was bland and added nothing to the dish. It really could have used some acidity to brighten the dish.

We tried the “Italian Margarita”, a margarita with a shot of Amoretto added in and loved it. Brilliant. The salads were very fresh and included red bell peppers and sweet tomatoes. Both the house and spicy chili dressings were delicious, the latter leaving a nice heat behind.

The entrees range from $11 to $22 which seems reasonable. We tried the “Veal Pepe Verde”, a veal in a white sauce with some veggies and pasta. Unfortunately, while the pasta was fine, the veal was a very small portion hidden under a very thick bland white sauce.

We had better hope for the Sea Scallops with bacon, capicolla ham, and cream over linguini. Unfortunately, this dish proved to be almost inedible. The dish came out with undrained pasta, the bottom of the dish with a quarter inch layer of warm water. Undeterred we asked for it to be corrected, but it came back still soggy. The waitress explained that it “wasn’t supposed to be that way” and that the dish had been revised and would be remade, so we tried one more time. The dish came back not remade, but kluged together with so much thick white sauce on it that it looked like a dense stroganoff. It was really unappetizing by that point.

The waitress asked if we wanted to take our food home since we had eaten almost none of our entrees and then proceeded to stack the plates with uneaten food on top of each other with the bread plates on top of that food. No, thanks! At that point it was time to go. We asked to speak to Chris, the owner, who was in the back, to help him to know what areas needed improvement, but he was unwilling to come out. Strange behavior with several unhappy customers in the restaurant. All in all we cannot recommend The Villa due to inconsistency of the restaurant and the food. Hopefully, improvements will soon be made. For a truly spectacular dining experience, look at our review of Fratelli Ristorante Italiano and consider dining there.

Mushy Crab Cakes

Mushy Crab Cakes

Scallops "Stroganoff" Yuck

Scallops “Stroganoff” Yuck

Villa at Palmer Lake on Urbanspoon

The Mozaic-All the pieces fit perfectly!

Hot Kisses

Hot Kisses

Warm Apple Salad

Warm Apple Salad

Hot Lava!

Hot Lava!

2013-02-02 18.08.142013-02-02 18.08.26

The Mozaic at the Inn at Palmer Divide is the area’s best fine dining experience.  Their new chef, Scarlett Ferney, has put together a wonderful menu with some welcome surprises.  She has a deft hand and the dishes are flavorful and well balanced.  The atmosphere of the restaurant is classy without any pretension.  The views of the front range from their picture windows make you glad you live in Colorado.  The inn also host conferences and weddings and seems like a great venue.

 

We started with the “Hot Kisses” (why wouldn’t you?)-Jumbo bacon wrapped shrimp served with a fresh jalapeño risotto.  When the Mozaic says “Jumbo” they mean it.  These shrimps were very large and very tender.  Our one suggestion would be for the bacon to be precooked more so that the fat was rendered when the shrimp was cooked, but the risotto more than compensated for that little issue.  The creamy risotto had a nice heat that was far from overwhelming and added a great balance to the sweet shrimp.  A fabulous appetizer.  The “Warm apple salad” is a crowd favorite for good reason.  Roasted green apples on a fresh bed of mixed greens are topped with melted goat cheese and walnuts and a red wine vinaigrette.  Warm, sweet, crunchy and acidic come together for a memorable salad.

 

We tried the Scallops in a vanilla buerre blanc.  These are paired with lightly sautéed spinach, dried cranberries and candied carrots.  Again, chef Scarlett delicately balances flavors in this dish.  The scallops are large, fresh and sweet.  There is no hint of “fishiness” here-these are some of the nicest freshest scallops we have ever come across.  This entree was light and delectable.  It paired well with a crisp Colorado Riesling.

 

We also tried the house Prime Rib.  It is a very generous portion of perfectly medium rare prime rib.  It comes with a small pitcher of Au Jus and ramekin of horse radish sauce.  A welcome way to control the flavor of the au jus without soaking your plate-brilliant!  The meat had a very nice flavorful crust and was served with a loaded baked potato and fresh baby asparagus.  If you are a true meat lover, this is your dish!  We paired this with one of the Mozaic’s signature Long Island Iced Teas.  They pack a punch, beware!  We highly recommend fine dining at The Mozaic!

 

The Mozaic routinely will pair a “bed and breakfasty” room at the Inn with a gourmet meal.  Look for coupons at www.Foodieclicks.com

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Tajine Alami- Restaurant Review

Save 50% on Tajine Alami at http://www.FoodieClicks.com

Great Moroccan Food!

Great Moroccan Food!

Love to eat with your hands while reclining on a pillow? Tajine Alami is your place. If you have not experienced, or long for, the charm and excitement of genuine Moroccan dining, you must try Tajine Alami. We were able to save fifty percent on our first visit with a voucher downloaded on FoodieClicks.com.
We all tried the six course “Feast”. Both the Lamb and lentil and vegetarian soups were savory and spicy a great start. The Moroccan cous-cous and hummus came out with some really delicious honey wheat bread. We all loved scooping in up with the bread and our fingers! The next course is their “Bastella”, a phyllo dough pastry filled with chicken, almonds, spiced egg and topped with cinnamon and sugar. We had to fight over this one. It is so unique and a great combination of meat, egg and sweetness. An unexpected delight.
We washed this down with the homemade sangria, a pomegranate martini, and some ordered the Moroccan beer. The pomegranate martini was the most uniquely flavorful of all. It has a great bite and sweetness to it. For main courses we all tried something different. All of the main courses are served in a “tajine” and are easy to eat with your hands. The Lamb dishes were savory and delicious. The beef special was spicy, but not too hot.
What we really loved was that all of the dishes combined spices in a fantastic way-everything from garlic, ginger, tumeric, cumin, cinnamon and paprika and more. They really have a deft hand for combining spicy to add a unique and delectable flavor to their dishes. We finished off with some homemade baklava and hot tea that the server poured into glasses on her wrist, arm, foot, elbow etc. What a show!
Speaking of shows, during our meal they had a very talented and classy dancer entertaining with everything from swords, to scarves to candles. We really had a wonderful and leisurely meal at Tajine Alami. Its a great place to go if you want something very unique and/or romantic.

 
Tajine Alami on Urbanspoon

Introducing FoodieClicks.com

Who Are We-

FoodieClicks is launching in Colorado Springs, CO.

FoodieClicks is your “Go To” site for detailed restaurant reviews, Blogs, Coupons and money saving vouchers.

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Why We are Different-

FoodieClicks.com is a comprehensive Food Lover’s paradise and marketing program.  We interact with a vast network of “Foodies” through dozens of social media sites.  Our site contains comprehensive reviews and blogs on all of our restaurants.  Our Foodies purchase vouchers throughout the local area to try restaurants new to them.  We keep our Foodies coming back through a perennial coupon program.  FoodieClicks.com is the “Go To” place for Foodies to experience new and exciting dining experiences.  So go to FoodieClicks.com to sign up and become part of the Food Loving, Money Saving Foodie Nation!!

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