Loveland Magazine - August/September 2020

Loveland Magazine REPORTER-HERALD

August/September 2020

LOVELANDMAG.COM

2020

Loveland Farmers Market GOING STRONG BACK TO SCHOOL: What Families Need to Know Downtown Loveland’s PATIO DINING

S

ome places have a policy of providing excellence in retirement living. Others have a history of it.

At the Good Samaritan Society, the promise of providing exceptional senior care options isn’t just something found in a mission statement. It’s at the core of who we are.

For 47 45 years, the Good Samaritan Society-Loveland Village has offered housing and supportive services to seniors of all faith and beliefs.

Proud to be celebrating over 45 years in Loveland.

To learn more, visit www.good-sam.com.

The Evangelical Lutheran Good Samaritan Society provides housing and services to qualified individuals without regard to race, color, religion, gender, disability, familial status, national origin or other protected statuses according to applicable federal, state or local laws. All faiths or beliefs are welcome. Š 2016 The Evangelical Lutheran Good Samaritan Society. All rights reserved. XXXXXX

CHANGING

THE BALL GAME! The Ball Joint is an exciting new fast-casual restaurant concept located in Loveland that is serving gourmet quality Balls of all kinds. That’s right, we take all different types of food, from gyros to chicken pot pie, and try to make it round. Why? Because it’s fun!

Trust us. You haven’t had a dining experience like this before.

Bryan & Amanda Fyock had a gathering at their home, where Bryan did his best to mimic his great-grandmother’s meatballs. Someone said, “Wow! Have you ever thought about opening a restaurant?” Bryan thought, “What if it weren’t just meatballs, but balls of ALL kinds? A concept centered on balls of all different varieties and flavors?” Ten years later, The Ball Joint is NOW OPEN in downtown Loveland.

wants to help you enjoy the experience!

HOW TO ORDER: Kiosk - use the kiosks in the front entrance at our convenient location

434 N.

Loveland

Mobile Device - go to iwantballs.com - click on order food now and place your order August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 3

READ ALL ABOUT IT KNOCK KNOCK

August/September 2020 The DINING GUIDE Edition

Loveland land Magazine REPORTER-HERALD

August/September 2020

LOVELANDMAG.COM

2020

Cover

We spoke with area restaurants about everything you need to know to fully take advantage of what they’re offering even in the midst of ever changing restrictions.

Loveland Farmers Market GOING STRONG BACK TO SCHOOL: What Families Need to Know Downtown Loveland’s PATIO DINING

Dining Out I don’t know about everyone else, but I’m getting a little menu planning fatigue. Creating a weekly grocery list has become more of chore than it used to be and holy soap suds—the dishes. Don’t get me wrong, I actually enjoy spending time in the kitchen, but I could do with just a little less of it these days.

While dining out has become more of a planned event than a spur of the moment decision lately, local restaurants are pivoting and keeping themselves in business, safely. If you haven’t been looking out for them you may have missed some of the steps they’ve been taking to keep providing meals and give you an excuse to get out of the kitchen.

The city and Loveland Downtown Partnership have even been helping out by setting aside time and space through their Saturday Night Dine Out program.

We all know change is hard, but adapting is the name of the game right now both for individuals and businesses. The situation may be constantly fluid, but we’ll all do better if we support one another.

—Misty Kaiser 4 LOVELAND MAGAZINE

MAKING A DIFFERENCE: Because Hunger Has No Bounds Local food resources adapt to keep serving, safely

PAGE 6

6

Chef Jennifer Rigdon brings her skill to Loveland

COMMUNITY: The New Loveland Farmer’s Market

It’s one of the most popular cooking oils, but what are the types and their the differences? PAGE 16

2020 DINING GUIDE

NEW IN TOWN: Scripted Bar & Kitchen Welocmes New Chef PAGE 10

FOODIE:A Guide to Understanding Olive Oil

12

Get your favorite products and produce and stay safe

PAGE 12

HERE IN LOVELAND: TPC Clubhouse Grand Opening

Center Stage restaurant and more now open to serve Loveland

PAGE 14

LovelandMag.com

Loveland restaurants answer our questions and give readers a taste of their menu PAGE 17

BUSINESS: Downtown Loveland expands Outdoor Dining to streets, sidewalks Building business for downtown restaurants PAGE 36

FOODIE: Loveland Food Truck Rally PAGE 40

EDUCATION: The New Back to School PAGE 42

MIND & BODY: 7 Ways to Prevent Eye Damage from Too Much Screen Time PAGE 47

August/September 2020

MARKETING AND PUBLICATIONS EDITOR Misty Kaiser kaiserm@reporterherald.com 303.473.1425

MARKETING & ADVERTISING FEATURES COORDINATOR Greg Stone stoneg@dailycamera.com 303.473.1210

CONTRIBUTING WRITERS Emma Castleberry, Emily Baudot, Shelley Widhalm, Elise Oberliesen, JohnTeehan, Wendy McMillan, Gretchen McKay

Loveland Magazine CONTRIBUTING PHOTOGRAPHERS Jonathan Castner, Tim Seibert

ADVERTISING DIRECTOR Christine Labozan clabozan@prairiemountainmedia.com 970.635.3614

Loveland Magazine is published six times a year. Over 20,000 copies are inserted into the newspaper and are available at key locations and businesses throughout the area No portion of this magazine may be reproduced without written permission from the publisher.

LOVELAND MAGAZINE A Publication of the Loveland Reporter Herald 970-669-5050 reporterherald.com/lovelandmagazine

EDITORIAL & EVENTS: To submit a story idea, call 303.473.1425 or email kaiserm@reporterherald.com

Miss something? Find the e-magazine at ReporterHerald.com/LovelandMagazine

August/September 2020

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LOVELAND MAGAZINE 5

LM MAKING A DIFFERENCE

Local food resources adapt to keep serving, safely a neighborhood in the entire greater community that doesn’t have someone at-risk of hunger,” she says. “Families have been experiencing loss of work, medical diagnoses, and shifts in available resources. Hungry families can live anywhere.”

Coupled with increased, local food resources like Food Bank for Lar-

By WENDY MCMILLAN for LOVELAND MAGAZINE Needless to say, this is rather an unusual year. When it comes to summer, little feels typical except for the heat. Yet as we all well know, some things do not allow for pause. When it comes to hunger, the need could not be more persistent or crucial to address.

“Hunger knows no season, it is not compassionate,” says Heather Buonciti, Chief Development Officer 6 LOVELAND MAGAZINE

imer County and fellow Food Bank for Larimer County has made some changes to ensure the safety of clients, volunteers and staff. (Photo courtesy Food Bank for Larimer County)

of Food Bank for Larimer County.

Buonciti notes that prior to the onset of the COVID-19 pandemic, between four and five hundred people would access the Fresh Food Share programs comprised of brickand-mortar pantries. “This situation has only exacerbated the need,” Buonciti says, adding that those who are experiencing food insecurity may not necessarily be people one might readily identify. “There isn’t LovelandMag.com

nonprofit House of Neighborly Service, have been faced with daunting challenges posed safety

concerns related to the pandemic.

“We really had to pivot how we distribute food,” Buonciti says. “We can’t have many people in the building; we can’t have staff helping that many people. We’ve had to continuously look closely at what can and can’t work, not just for today, but for the challenges that may be ahead as the weather changes.”

August/September 2020

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COMBO R E G R U RD AY B s with

& frie d burger e il er ro b r draft be Any cha 16 ounce a f o e ic your cho

3.99 ONLY $1

A new drive-through model helps minimize contact.

(Photo courtesy Food Bank for Larimer County)

Despite all obstacles, there is one gleaming constant here in Larimer County, and across the globe: people want to help. “Our tagline is ‘together we can create a kinder, more neighborly community,” says House of Neighborly Service Development Manager Cheryl Wong. “I have truly seen that, over and over again.

Now, as people may be feeling helpless in many ways, they are seeing, ‘I can make a difference for my neighbor. People want to make a difference in their own, local community.”

Local food resources present a spectrum of opportunities for people who want to make a difference to do just that, immediately and significantly. Neither Food Bank for Larimer County nor House of Neighborly Service allowed even a fleeting thought of suspending their supports. Instead, both rallied with collective wells of strength, dedication, and creativity they continue to draw from in order to continue offering their services. Here’s how they’re adapting, how all in need can access assistance, and how you can help.

$

Expires 9/30/20

Not good with any other offers. Limit one per table.

SERVING BRUNCH

Food Bank for Larimer County Mission.

Saturday and Sunday 10 am to 2 pm

Since opening doors in 1984, Food Bank for Larimer County has made its mission to provide food to all in need through community partnerships and hungerrelief programs, with a vision of a hunger-free Larimer County.

The Fresh Food Share program consists of brickand-mortar pantries, mobile food pantries and Family Medical Center Pantry where those in need can shop for fresh fruits, vegetables, bread, meat, dairy, and shelf-stable items at no personal cost.

August/September 2020

5 OFF 30 OR MORE

$

1331 Eagle Drive Loveland 970-685-4556 Thompson Valley Shopping Center (around the corner from King Soopers)

LovelandMag.com

LOVELAND MAGAZINE 7

Left: Local gardeners share fresh produce. Right: Community partners, like the Canvas Credit Union team make a difference for neighbors in need at House of Neighborly Service. (Photos courtesy House of Neighborly Service.)

The Food Bank’s Nourishing Network provides food to more than 100 nonprofit organization programs to distribute to their clients in need, supplying more than $1.57 million in value to agency partners annually.

Nutritious Kitchen prepares fresh scratched-cooked meals for children and seniors in Larimer County.

Response to COVID-19.

To better ensure the health and safety of staff, volunteers, and clients, Food Bank for Larimer County has temporarily adopted a drive-through model through which Fresh Food Share clients receive a variety or pre-selected food items with Spanish translations available. Staff or volunteers follow health guidelines, bringing bags of food to cars, at which point clients load food themselves. Fresh Food Pantries, based in Loveland and Fort Collins, are further operating every other day, allowing more time to clean and disinfect.

Throughout the summer, The Lunch Lab: Free Meals for Kids program has served healthy, made-from8 LOVELAND MAGAZINE

scratch meals and snacks for children ages 18 and under at multiple sites throughout Larimer County. “We’ve increased our Lunch Lab sites significantly this year, and offer snacks and meals five days a week” Buonciti says.

“We are so happy with The Lunch Lab. It’s something we could implement quickly, where we can social distance, meeting all safety requirements while offering nourishment to our families.”

How to help.

Food Bank for Larimer County is funded primarily by individuals.

Monetary donations, fresh garden produce, volunteerism, and food donations are all always welcome. While provision of nutritious, fresh food is an ongoing, top priority, currently there is an increased need for more shelf-stable options, too. “Everyone can help, and every dollar makes a difference,” Buonciti says.

House of Neighborly Service Mission.

HNS has been serving neighbors in LovelandMag.com

poverty or times of crisis since 1961.

Created by local churches that joined their services and resources to better serve community members in need, the organization has been steadfast through the decades in its purpose— to serve those in need with help, resources, and hope.

“We work to address barriers, whatever the situation may be,” says Wong. “If it’s not something we do, we know where to refer people.

We look at how we can best serve individuals or families to gain stability in their household. In this time of pandemic and through better times, we give people a hand up so they can have hope for a better tomorrow.”

Response to COVID-19.

HNS is implementing all safety protocols available. Staff and volunteers exercise social distancing and are encouraged to stay home if high risk or feeling unwell. They wear masks, and have plexiglass in place for walk-up food distribution.

For food assistance, residents can come for pre-packed food baskets in place of shopping themselves. While August/September 2020

twice monthly as opposed to only once, and emphasis is still placed on nutritious foods and specific needs.

“We try to send people home with a full week’s nutritionally-sound groceries,” says Erin Becerra. House of Neighborly Service Food Pantry Manager.

How to help.

The Food Pantry team helps sort and package donations. (Photos courtesy House of Neighborly Service.)

choice is limited in this format, HNS is pleased they can currently offer more food; clients can now come

HNS couldn’t accomplish its work without its volunteers, Wong says.

Donations of all types are accepted.

HNS can always use non-perishable items, especially those containing protein, Becerra says. They are also looking for paper products and toiletry items, and welcome garden produce. Financial donations help tremendously, in all amounts.

Further, there are creative ways to offer financial support. “We have a Wishlist on Amazon,” says Becerra.

“People can also make us a desig-

nated charity in their personal smile. amazon.com accounts—that way, a portion of their normal purchases goes toward making a difference for us.”

LEARN MORE

Food Bank for Larimer County— foodbanklarimer.org For details about The Lunch Lab, including sites and schedules, go to foodbanklarimer.org/ featured/kids-cafesummer-schedule-2020/ House of Neighborly Service— honservice.org/ welcome.html .

Find us on…

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234 E. 4TH STREET DOWNTOWN LOVELAND Next to the Rialto Theatre

www.HenrysPubLoveland.com | 970.613.1896 August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 9

NEW IN TOWN

Scripted BAR & KITCHEN Welcomes New Chef

A graduate from the Culinary Institute of America in New York, Chef Jennifer joins Scripted Bar & Kitchen, owned by Metropolitan Theatres Corporation, to create an inspiring menu to satisfy the discerning palate of Northern Colorado foodies.

Chef Jennifer Rigdon Helps Scripted Bar & Kitchen Serve up Movie-Goers with an Inspired New Menu at the Now Open MetroLux Dine-In Theatres Scripted Bar & Kitchen, the fullservice bar and restaurant located in Downtown Loveland at The Foundry, is open for business helmed by its new Chef, Jennifer Rigdon. The restaurant will also prepare and serve an all-new menu food for the attached MetroLux Dine-In Theatres located at 285 E. 3rd Street.

10 LOVELAND MAGAZINE

Chef Jennifer will source locally to create a variety of unique, mouthwatering meals. From farm-raised bison, locally grown vegetables and herbs, and custom-brewed craft beers, Chef Jennifer will commemorate the tastes of Northern Colorado within Scripted Bar & Kitchen.

“Comfort food infused with international flavors is my favorite cuisine to prepare,” said Ridgon. “The quality of fresh ingredients found within Colorado will enhance the tastes and aromas of the recipes I am preparing that I know our restaurant guests and movie-goers will thoroughly enjoy.

“Cooking has always been my passion and I’m looking forward to creating the most delicious foods that will inspire people to visit again and LovelandMag.com

again to try new dishes.”

New menu items include such starters as Buffalo Eggrolls, Thai Chile Shrimp and Ravioli Sliders, as well as favorites like monster nachos and chili cheese fries. New entrees include pasta bowls with a choice of sauce, pasta and add-ons in addition to an array of gourmet burgers like the Mac n Cheese Burger, Volcano Burger and Quesadilla Burger. Other handheld entrees include the Cowboy Brisket and the Jerk Chicken Melt.

Chef Jennifer Rigdon is among the elite in hospitality as only 19% of restaurant chefs across the U.S. are female, according to recent data from the US Bureau of Labor Statistics. A seasoned professional, Chef Jennifer honed her skills as the Executive Chef of the Otterkill Country Club in upstate New York, and as a Sous Chef at the historic Thayer Hotel in West Point New York. Her reputation helped her cater to many celebrities including the bands, Heart and Def Leppard, and the wedding for renowned Chef Mario Batali’s niece.

Scripted Bar & Kitchen features an open dining area with a custom large scale floor to ceiling rollup door bringing the outside indoors, a full-service bar, hi-and low-top dining tables, and multiple TVs. The full-service bar serves a wide variety August/September 2020

summer, guests can enjoy the fresh air as well as the music that the Loveland Downtown District will provide on Saturday nights at The Foundry Plaza, located adjacent to Scripted Bar & Kitchen.

Guests who join M Rewards, the company’s free loyalty program, will earn points for food and beverage purchases at both MetroLux Dine-In Theatres and Scripted Bar & Kitchen. Register at the theatre or online at MetroTheatres.com.

Chef Rigdon fires up the kitchen. (Photo courtesy Metropolitan Theatres/Scripted)

of cocktails including top liquor brands, a full selection of wine, a wide assortment of craft draft and bottled beer, and a variety of non-alcoholic drinks. The restaurant is open from 2:30 to 8:30 p.m.

Monday through Friday and 11:30

a.m. to 8:30 p.m. on Saturdays and Sundays. A free parking garage is conveniently located across the Foundry plaza at 2nd and Lincoln.

The restaurant has also added outdoor patio seating. During the

For more information on the Metropolitan Theatres Corporation visit, MetroTheatres.com and ScriptedBarAndKitchen.com. For information on procedures, visit MetroTheatres.com/safetyprocedures andScriptedBarAndKitchen. com/home/safety-procedures

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August/September 2020

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LOVELAND MAGAZINE 11

LM COMMUNITY

During the early phases of the pandemic, many of us had a chance to dust off our unused whisks and wooden spoons as we revisited the kitchen. For those who rediscovered the joy of cooking— or for whom cooking was always a joy—the City of Loveland Farmers Market is, without a doubt, an essential business. “I think now, more than ever before, people want a secure and local source for food,” says Kerry Helke, recreation coordinator for the city’s Parks and Recreation Department. “During the early days of COVID, grocery stores were having a hard time keeping products in stock and it raised awareness about where foods were coming from and the supply chains and how quickly they can get broken.”

While they are the perfect place to access fresh, hyper-local food, farmers markets also have a long, rich 12 LOVELAND MAGAZINE

THE NEW LOVELAND

Lovela and Farrmer’ss Ma arket ha as made some chages to ke eep customers and vendors safe. (Photo courtesy Loveland Farmer’s Market)

history as social gatherings—a quality that had to be tempered during the pandemic. The City of Loveland responded quickly with new guidelines to ensure that farmers could access their customers and vice versa. These include the basic rules—stay home if you are sick, wash your hands upon arrival and wear a mask at all times.

But there are also some fundamental changes to how the market operates.

BY EMMA CASTLEBERRY for LOVELAND MAGAZINE LovelandMag.com

The new market has a oneway flow—no circling back to check out the strawberries at the first booth. Visitors have to pay attention to the signage and follow directions to avoid crowding. All vendor booths have six feet of space or more between them. But, most importantly, hanging out at the farmers market is a no-go this summer. There is no eating or socializing permitted on-site, and shoppers are encouraged to purchase what they need and depart. “We encourage customers to come and get their produce and other food products and leave,” says Helke. “We do not want customers to linger.”

As such, there will be no live music of special activities at the farmers market this year. “Most people, vendors and customers, are very appreciative that the market is open and are happy to follow the rules,” August/September 2020

says Helke. “Everyone understands that these are unique times and have unique challenges and have been supportive and willing to do what is asked of them.” One unavoidable downside of the new guidelines is that only food vendors are allowed. “So, we are missing some of our other vendors that add to the overall ambiance of the market,” Helke says.

Chris Browne, farmer at Sunrise Ranch, says the market feels more organized and it has made their sales process more efficient and simple.

“Our displays are not allowed to be touched by customers, which keeps our booth and produce cleaner and more tidy, which has also added to our sales and the overall look of the market,” he says. But, like Helke, he also laments the market’s smaller number of vendors. “Because it’s more spaced out, we have had less vendors at the markets, which disappoints customers and hinders the markets overall sales and attendance,” he says.

Sunrise Ranch has been impacted by the pandemic in many ways, some positive and some negative. “We have actually seen an increase in sales specifically for our grass-fed beef,” Browne says. “As the industrial agriculture system has struggled because of the compartmentalization and scale of its design, we have seen an

believe we could have a revolution in the food industry, and this would benefit the health and the wealth of the local population.”

Shoppe ers can n still get their produce he process is much and products, but th more efficient. (Photo courtesy Loveland Farmer’s Market)

increase in sales because we do direct sales and have been able to continue operations because we are a small scale farm.”

Market traffic is down slightly, but the new system seems to be working well. There have yet to be any lines for entry, though the city has a design plan if that becomes necessary. The market will operate this way through the remainder of the season, until it closes at the end of September. The city is also working on an online ordering and no-contact pick-up system that will be rolled out soon.

Ultimately, the value of the market’s survival trumps any disappointment about the changes. “It is important to continue to have farmers markets to support local producers and growers,” says Browne. “Small scale farms and producers provide more nutrient dense and healthy products than those you can find in a grocery store.

If just a fraction of the total population made the decision to spend a portion of their money at market every week instead of a grocery store, I

The Loveland Farmers Market is held at Fairgrounds Park, 700 S. Railroad Avenue, on Sundays from 9 a.m. to 1 p.m. through September 27. For more information, including a list of vendos, visit cityofloveland.org.

KEEP YOUR SMILE BRIGHT THIS SUMMER

NOW ACCEPTING NEW PATIENTS

Steven J. Hood, DMD, PC

Comprehensive General Dentistry with A Gentle Touch

970-669-8662 www.drstevehood.com 3013 North Taft Ave., Suite 1, Loveland

August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 13

HERE IN LOVELAND

TPC Colorado Announces

The Grand Opening of

The Clubhouse

TPC Colorado announces the grand opening of the expansive 65,000 square-foot clubhouse, which will serve as the epicenter of the Heron Lakes Community. The clubhouse features rustic, modern, mountain charm throughout and showcases a 5,000 square-foot grand ballroom, full-service men’s and women’s locker facilities and intimate dining and meeting rooms.

The pinnacle is the 15,000 square feet of covered patio overlooking five holes of golf and sweeping lake and mountain views. Those views of the Front Range include Longs Peak, Rocky Mountain National Park, the Flatirons in Boulder and Pikes Peak in Colorado Springs.

“We’re incredibly excited to open the 14 LOVELAND MAGAZINE

doors to the clubhouse, which was designed and built to truly be a place where our members and guests feel at home,” said General Manager John Buser. “We look forward to providing a warm and wonderful venue for times of socialization, where cherished, lasting memories will be made.”

Two dining establishments, open to the public, will serve as the heart of the TPC Colorado clubhouse. Opening later this year and named after the 773yard 13th hole, the longest par five in the country, 773 Prime will offer steaks and seafood seared to 1,700 degrees from the Montague steakhouse broiler.

Center Stage, now open, features an exhibition style kitchen with rotisserie and pizza oven provides sweeping mounLovelandMag.com

tain views and is just steps away from the namesake 16th hole. Between the upscale 773 Prime and the more casual yet refined experience of Center Stage, sits a 40-person bar serving Colorado craft beers. Both restaurants, as well as a Cafè and Outdoor Grill are led by established Executive Chef Martin Woods, along with his highly qualified and experienced culinary team.

“At TPC Colorado, we are committed to sustainable and responsible stewardship of our lands, mountains and oceans,” said Executive Chef Woods.

“We have committed ourselves to good food that’s expertly prepared with a ‘mastering of simplicity’ approach.

We passionately search for superior seasonal and regional products as we August/September 2020

BAR

AND

GRILL IN THE HEART OF LOVELAND cultivate the relationship between farmers and the chef. It is the driving influence that contributes to the essence of our cuisine and hospitality experience, ensuring a sense of wellness and dining enjoyment.”

Situated along the banks of Lonetree, McNeil and Welch Reservoirs and featuring majestic views of the Rocky Mountains, the 865-acre golf community opened in the spring of 2018. TPC Colorado encompasses a masterplanned residential neighborhood, an 18-hole championship golf course and clubhouse, with a marina, swimming pool and fitness facility opening in the near future. More than eight miles of walking trails and countless recreation opportunities reflect Colorado’s active outdoor culture, such as boating, biking, hiking and world-class fishing.

TPC Colorado’s championship golf course is designed by Arthur Schaupeter Golf Course Architects and is host of the Colorado Championship at Heron Lakes, a Korn Ferry Tour event, contested annually with dates of July 5-11 for 2021. While the course can be stretched to over 7,900 yards for tournament competition, multiple tees on each hole will give recreational golfers an opportunity to play the course at any length, ranging from 4,000 yards up to 7,600 yards. The par-72 layout features a variance of hole lengths, elevated ridges with panoramic views of Longs Peak and the entire Front Range and holes along the shorelines of the large reservoirs. Stacked-sod pot bunkers and fescuelined fairways gives golfers a sense of the Scottish heritage of the sport.

For more information, please visit tpc.com/colorado or heronlakescommunity.com.

70 BBEER ON TAP, FUULL BAR AND LONGEST HAPPY HOUR

IN LOVELAND LIVE MUSIC FRIDAY AND SATURDAY SCRUMPTIOUS PUB FOOD

124 E. Fourth Street Downtown Loveland

970-669-1699 www.pourhousecolorado.com

August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 15

A guide to understanding

By Gretchen McKay Pittsburgh Post-Gazette (TNS) There’s a reason olive oil is a favorite eating and cooking oil.

Made from the oil of pressed olives, it’s a relatively healthy fat, full of antioxidants and high in monounsaturated fatty acids, which help lower your “bad” LDL cholesterol.

Olive oils are graded by their level of acidity. Here are the different types:

• Extra-virgin is the most

prized, and expensive. It’s made from the first cold pressing of the olives, without any additional heat, refining or processing.

With an acidity level of no more than 0.8 percent, it’s generally not used for cooking but rather for dipping, drizzling and salad dressings.

• Ultra premium extra-virgin, a relatively new category of olive oil, is even less acidic (as low as 0.23 percent) and is considered a finishing oil. It tastes clean and fresh on the palate.

good for drizzling and cooking so long as you’re sauteing or making sauce and not deep frying.

• Pure olive oil (less than 3.3%

acidity) is a blend of virgin and refined olive oils. It’s got a little bit of flavor and is a good allpurpose oil for frying, cooking, grilling and baking.

• Extra-light doesn’t mean the

bottles, and if you buy it in an aluminum can, transfer it into a glass container. Always put the cap back on and tightly seal the bottle; olive oil starts to degrade once it’s exposed to air.

Also, know that labels can be deceptive. “Product of ” doesn’t mean the olives were grown in that country or pressed there, just that it was put into contaiiners th here.

oil has less calories or fat, but rather a lighter color, odor and neutral flavor. That’s because it has been refined using heat. It has a higher smoke point (the temperature at which an oil starts to burn and smoke) and can stay on the shelf longer. But it’s of lesser quality and meant for those who don’t want any olive flavor.

Whatever you choose, only buy as much as you’ll use relatively quickly. Unlike wine, olive oil is best when it’s fresh. (Good olive oil will have a pressing date or “best by” date on the label.) It should be used within two tw w years and stored in a dark, cool spot.

Dark bottles are better than clear

• Virgin olive oil also is cold-

pressed and free of refined oils, but it’s more acidic than EVOO (less than 2 percent) and is a little lighter in taste. It’s also

16 LOVELAND MAGAZINE

LovelandMag.com

August/September 2020

2020

A guide to Loveland’s favorite restaurants, their menus, and what you should know before you go.

August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 17

2 E. 3rd St., Loveland, (970) 744-2076 285 sscriptedbarandkitchen.com Sccripted Bar & Kitchen is located in downtown Loveland at The Foundry inside the MetroLux Dine-In Theatres, also o serving as the kitchen for the theatre. We offer classic American cuisine infused with international avors in a casual nment regardless of whether they plan to see a movie environ or just want a night out. Moviegoers can savor their dishes while sitting back in n their recliners watching their movie of choice.

What is special about your menu?

What are your current hours?

Monday through Friday from 2:30 p.m. to 8:30 p.m.

Saturdays and Sundays, 11:30 a.m. to 8:30 p.m.

Describe your most popular dish.

Our most popular dish continues to be our gourmet burgers. They are made fresh and cooked to order with a variety of toppings that will appeal to the burger connoisseur. Our most basic is the half pound Foundry Burger with cheese, but for those who enjoy a spicy kick, we have the Volcano Burger with our house-made hot sauce.

Our selection is plentiful with options like the Mushroom Swiss, Quesadilla and Mac n Cheese burgers.

Kid-friendly options?

We have a kid’s selection that includes the traditional hot dog and grilled cheese. But all our dishes are flavorful, so even the Mac n Cheese and Chicken Bites will appeal to adults.

Vegetarian/vegan menu options?

Our vegetarian options are abundant and will not disappoint. They include pasta bowls with a variety of sauces, salads, as well as various appetizers like Zucchini Fritters, Ravioli Sliders and Veggie Chips. In addition, we offer the Beyond Burger which is wholly vegan.

18 LOVELAND MAGAZINE

Are you still offering takeout or delivery? If so, are you offering your full menu?

Our full menu is available for takeout and delivery through Grubhub and Postmates. With takeout, guests earn M Rewards loyalty points on their orders. To join, guests can visit MetroTheatres. com/rewards.

Our chef sources locally to create a variety of unique, mouthwatering meals. From farm-raised bison, locally grown vegetables and herbs, and custom-brewed craft beers, Chef Jennifer Rigdon commemorates the tastes of Northern Colorado.

Comfort food infused with international flavors is what inspires our chef and the dishes she creates. The quality of fresh ingredients enhances the tastes and aromas and we know our restaurant guests and moviegoers will thoroughly enjoy them.

How are you serving customers and still complying with restrictions at this time?

At both Scripted and MetroLux Dine-In Theatres, we are following all local guidelines to ensure a safe environment for our guests and employees. Employees wear face masks, gloves, and have temperature checks at the start of every shift. Additionally, high contact touch points are cleaned frequently. Our seating complies with social distancing requirements. A full list of our safety procedures can be found at ScriptedBarAndKitchen.com and MetroTheatres.com/SafteyProcedures.

What are your plans for the future as things begin to return to normal?

Continuing to create dishes with exceptional flavors, and provide great service that our guests deserve. We want to make the experience of dining out at Scripted Bar & Kitchen a pleasurable one.

What is the best way for customers to stay up to date with your current information?

From our website, ScriptedBarandKitchen.com, subscribing to our newsletter through our website, and following us on social media: Facebook @ScriptedBarKitchen, Twitter @ScriptedBarKtch, and Instagram @scriptedbarkitchen.

LovelandMag.com

August/September 2020

STARTERS

HANDHELDS

Buffalo Eggrolls

crispy eggroll, marinated chicken breast, house hot sauce, bleu cheese blend, celery. / ranch or bleu cheese

u

Thai Chile Shrimp

10

Lavacado

15

Chicken Fried Chicken

13

Jerk Chicken Melt

14

10

Beef on Weck

16

slow-cooked beef plate, toasted sourdough, smoked provolone, applewood bacon, housemase bbq sauce, frizzled onions, baked beans

Cowboy Brisket

15

grilled or crispy chicken breast, guacamole, bacon, cheddar, lettuce, tomato, onion, housemade hot sauce

11

fried or sautéed, house-made thai chile sauce / gf sauté only

7

Pretzel Bites

housemade pretzel, cheese sauce or honey mustard

Boneless Wings

breaded chicken breast, celery, carrots; tossed in hot, med, mild, bbq, garlic parm, or thai chile. / ranch, bleu cheese or honey mustard dipping sauce

Colorado Poutine

u

14

Chili Cheese Fries

u

9

crispy fries, poutine, braised shredded beef, cheese curds, demi glaze, scallions

fries, housemade chili, cheddar jack cheese, chives

Basic Nachos

u

8

housemade tortilla chips, spicy or mild queso

u

Monster Nachos

housemade tortilla chips, tomatoes, jalapenos, refried beans, cheddar, queso, black olives / Add chicken 4, shredded beef 4

Zucchini Fritters

10

u

8 11

fried ricotta ravioli, toasted garlic bun, marinara, mozzarella

V e gg i e C h i p s

8

Carnival Cheetos

7

fried zucchini, fried squash, garlic herb aioli hot cheetos, spicy queso, jalapenos, red onion

7

mixed greens, tomato, cucumber, bell pepper, red onion, carrot / ranch, bleu cheese, honey mustard, champagne vinaigrette, balsamic vinaigrette

PASTA

romaine, parmesan, garlic croutons, caesar dressing

u

fresh tomato slice, house-pulled mozarella, basil, grilled zucchini, balsamic glaze

Choose between penne, elbow, linguini pasta and marinara, pesto, alfredo, bolognese, queso sauce. Served with garlic roll. / Add veggies, chicken, shredded beef or shrimp for a small price.

6 6 4 5 5

Fries Sweet Potato Fries S e a s o n a l V e gg i e s Side or Caesar Salad Garlic Mashed Potato

banana, strawberries, pineapple, mango

Banana Bread Pudding

9

Milkshakes

7 10

mixed berries, crème anglaise, vanilla ice cream

u

6

chocolate, strawberry, vanilla, cookies n cream

7.5 4.25

Mushroom Swiss Burger

15

Theater Candy

Good Morning Burger

15

Mac N Cheese 7, Grilled Cheese 7, Chicken Bites 8, Hot Dog 7 or Quesadilla 7

8oz beef patty, brioche bun, fried egg, bacon, cheddar

’

8oz beef patty, brioche bun, pepper jack, hot cheeto crusted frizzled onions, housemade hot sauce

15

BEVERAGES 15

Quesadilla Burger

16

8oz beef patty, quesadilla "bun", guacamole, pico de gallo, lettuce, tomato, onion

8.5 4.75

KIDS

Mac N Cheese Burger

8oz beef patty, fried mac n cheese "bun", housemade cheese sauce, lettuce, tomato, onion

6

CINEMA TREATS Popcorn and Cheese Corn

8oz beef patty, brioche bun, sautéed mushrooms, swiss, lettuce, tomato, onion, garlic aioli

8

three scoops of chocolate, vanilla or strawberry with one topping: chocolate sprinkles, rainbow sprinkles, nuts, plain M&Ms, gummy bears, marshmallow fluff, chocolate, caramel, nutella

14

8oz beef patty, brioche bun, cheese, lettuce, tomato, onion, garlic aioli / american, cheddar, swiss, pepper jack, provolone

9

Ice Cream

with fries or sweet potato fries / side or caesar salad +3 / gluten free bun +1 / beyond veggie patty +1

Foundry Burger

u

Neapolitan Funnel Cake

8

BURGERS

Volcano Burger

11

Pasta Bowl

raspberry coulis, crème anglaise, chocolate sauce

Caesar Salad Caprese

shaved roasted beef, smoked provolone, caraway crusted brioche, au jus

Chocolate Dipped Fruit Skewers

Add chicken 4 / shrimp 5.5

u

grilled or crispy chicken, toasted sourdough, grilled pineapple, roasted red pepper jam, mango chutney

DESSERT

SALAD House Salad

crispy cutlet, toasted sourdough, garlic mash, housemade gravy

SIDES

pan seared asian zucchini pancakes, soy dipping sauce

Ravioli Sliders

with fries or sweet potato fries / side or caesar salad +3 / gluten free bun +1

Fountain Soda, Iced Tea, Bottled Water, Sparkling Water, Coffee, Hot Cocoa

ALCOHOL Variety of draft & bottled beer and cider; wine and a variety of cocktails and spirits

1% PIF will be applied on all food & beverage purchases before tax /// www.ScriptedBarAndKitchen.com 285 E. 3rd Street, Downtown Loveland, CO 80537 /// Prices Subject To Change

August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 19

2 E. 4th St., Loveland, (970) 613-1896 234 henryspubloveland.com h W We’ve taken the simple idea of dining out at the local pu ub and injected it with the perfect blend of old town fee el and urban flair, making Henry’s Pub the downtown desttination for contemporary dining. We have dedicated ourselves to the idea that when you, our guests, share a meal in o our restaurant, you are sharing a part of your lives with us, and us w with you. It is our goal to make sure your experience is memorable in eve ery sense of the word.

What is special about your menu?

What are your current hours?

We are currently open under COVID restrictions: Sunday-Thursday, 11 a.m.-8 p.m.; Friday and Saturday 11 a.m.-9 p.m. When COVID restrictions are lifted, we will return to our normal operating hours of Sunday – Thursday 11 a.m.-10 p.m.; Friday and Saturday 11 a.m.-11 p.m.

Describe your most popular dish.

Our biggest selling menu item is without a doubt our Fish and Chips. We take North Atlantic cod, hand dip them in our Fat Tire beer batter to order, and fry to golden brown perfection. Then serve it up with house made tartar sauce and pub wedges.

Kid-friendly options?

We have a kid’s menu available and welcome children into our family friendly environment.

Vegetarian/vegan menu options?

We do offer vegetarian and a few vegan options ranging from salads and pumpkin ravioli to our house made quinoa veggie burger – made vegan by request.

We have an eclectic menu loosely based on pub classics such as fish and chips and bangers and mash. We pay attention to the trends without being “trendy.”

How are you serving customers and still complying with restrictions at this time?

We are following our local health department guidelines: seating guests at tables 6 feet apart, seating at half occupancy up to 50 customers, bar seating is closed, our staff is wearing masks and we encourage our guests to enter wearing one also.

We are having our dine-in guests make reservations on our website and enter through the front door to prevent gathering groups while our takeout guests are entering through our back door to prevent them from walking past our seated guests.

Are you still offering takeout or delivery?

If so, are you offering your full menu?

We are offering takeout during normal business hours and we have delivery available through Noco Nosh and Grub Hub. We have pared down our menu for operations during COVID restrictions and will go back to our full menu and specials once the restrictions have been lifted. Our current menu is available on our website and it will be updated as restrictions are lifted.

What are your plans for the future as things begin to return to normal?

We look forward to the day when we will reopen fully to pre-COVID capacity, return to our full menu and open the bar back up. We will welcome back our guests with open arms to enjoy the same high energy we had in the past. We will also return to offering lunch and dinner specials.

What is the best way for customers to stay up to date with your current information?

The best way to stay up to date with information is to follow us on Facebook at HenrysPubCo, Instagram @henrys.pub, or visit our website henryspubloveland.com.

20 LOVELAND MAGAZINE

LovelandMag.com

August/September 2020

A Taste of Our Menu...

STARTERS

POUTINE BURGER* ................................................................................... $13

FRIED PICKLES............................................................................................ $8 PIEROGI...................................................................................................... $9 IRISH NACHOS ............................................................................................ $8 BRUSSELS SPROUTS .................................................................................... $8 CALAMARI .................................................................................................. $9 MASALA SWEET FRIES ............................................................................... $8

HENRY’S SLIDERS*.................................................................................... $11 BLACK ANGUS CHEESEBURGER* ............................................................. $11 BLEU CHEESE BACON BURGER* .............................................................. $13 SOURDOUGH BURGER* ............................................................................ $14 PATTY MELT*............................................................................................ $13

SANDWICHES

Served with choice of one side.

BRUSSELS BEER CHEESE ............................................................................ $9 FRIED CHEESE CURDS................................................................................ $9 CHICHARRONES......................................................................................... $8 FRIED CHICKEN TENDERS.......................................................................... $9

BLACKENED KING SALMON SLIDERS* ..................................................... $14 CBR SANDWICH........................................................................................ $11 STEAK SANDWICH* .................................................................................. $11 QUINOA VEGGIE PATTY ............................................................................. $9

SOUPS & GREENS

REUBEN .................................................................................................... $11 FRENCH DIP.............................................................................................. $11

DRESSING CHOICES All of our dressings are house made using fresh ingredients.

Ranch • Bleu Cheese • Thousand Island • Balsamic Vinaigrette Cilantro Lime Vinaigrette CucumberYogurt • Citrus Vinaigrette • Strawberry-Basil Vinaigrette GRIMM BROTHERS FEARLESS YOUTH FRENCH ONION SOUP Bowl 6 Cup 4.5 SOUP DU JOUR Bowl 5 Cup 4

GRILLED CHEESE CURD SANDWICH.......................................................... $9 THE SPF*................................................................................................... $12 FRIED CHICKEN SANDWICH .................................................................... $10

BURGER 6 SANDWICH SIDE CHOICES

Pub Chips • Tater Tots • Cottage Cheese • Soup • Vegetable Slaw Substitute sweet potato fries, French onion soup, side caesar or a side salad add 1.7 Substitute premium side salad- pecan gorgonzola or strawberry feta salad add 3

SIDE SALAD ............................................................................................. $4.5 STRAWBERRY FETA SALAD....................................................................... $10 THAI CHICKEN SALAD.............................................................................. $13 CARIBBEAN STEAK SALAD*...................................................................... $14 PECAN GORGONZOLA SALAD ................................................................... $9 BUFFALO CHICKEN SALAD....................................................................... $12 SMOKED SALMON SALAD*....................................................................... $12 CAESAR SALAD*......................................................................................... $8 QUINOA SALAD .......................................................................................... $9

BEEF STROGANOFF.................................................................................. $15 BEER BATTERED SHRIMP .......................................................................... $12 MAHOGANY STEAK MEDALLIONS*.......................................................... $16

CAST IRONS

FRESH OFF THE GRILL*

WILD GAME BANGERS & MASH................................................................ $15

ADD SOME PROTEIN TO ANY DINNER SALAD

SHEPARD’S PIE.......................................................................................... $14

4 oz. Blacked Salmon* $6 6 oz. Grilled Steak* $6 Smoked Paprika Shrimp Skewer (6) $6 Marinated Chicken Breast $4

SHRIMP & GRITS........................................................................................ $16 CHICKEN TIKKA MASALA ......................................................................... $14

MEAT TEMPERATURES

HENRY’S BURGERS

RARE.....................................................................................Cool Red Center

All of our burgers are half pound Harris Ranch all natural Angus ground chuck patty, grilled to desired temperature, served with lettuce, tomato, red onion, quick pickles on a toasted brioche bun, with choice of one side.

CHEESE CHOICES White Cheddar • Provolone • Pepper Jack • Swiss American • Sweet Pepper Cheddar Spread PREMIUM ADD-ONS Honey Smoked Bacon $2 Sautéed Mushrooms Sunny Side Up Egg* $1.5 Avocado Caramelized Onions $1 Roasted Poblanos Beer Battered Jalapeños $1 Substitute Gluten Free Rice Flour Bun

PUB FAVORITES

FISH&CHIPS .............................................................................................. $16

MEDIUM RARE .................................................................. Warm Red Center MEDIUM ............................................................................... Hot Pink Center MEDIUM WELL ........................................................ Hot Slightly Pink Center WELL ................................................................................. Brown Throughout

Ask About Our $1 $1 $1

GLUTEN-FREE MENU

We proudly offer 30 gluten-free items to satisfy your dietary needs.

$2

This is just a taste of our menu. For full menu and descriptions visit our website henryspubloveland.com Prices & availability are subject to change.

234 E. Fourth – Downtown Loveland

(970) 613-1896

August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 21

11 1 19 E E. 4th St St., Lo Loveland, eland (97 (970) 685-4066 ca actusgrilleloveland.com Re e-opened in 2013, the Cactus Grille is owned byy Mike Severance and his daughter Chrissy Fre ench. Mike had managed and then owned the Cacttus Grille and other establishments for 20 years before e closing in December 2008. After that, the father and daughter worked in a variety of restaurants.

Although S Severance had a full-time job in 2012, he and his family deccided to take the opportunity to resurrect the Cactus Grille. The rest is history. Being voted Best Margarita, Best Patio Patio, and Best Happ Happy Hour the last seven years has proven that the decision to reopen the Cactus Grille was the best choice they could have made.

What are your current hours of operation?

Monday through Thursday 12-9 p.m.; Friday and Saturday 12-11 p.m.; Sunday 2 to 8 p.m.

What is special about your menu?

Our menu is inspired by homemade Southwestern recipes.

Our unique Southwestern take on Mexican food is something other more traditional Mexican restaurants don’t provide.

We have a full kid’s menu with items ranging from chicken nuggets, to burritos, to mac and cheese.

From our Veggie Fajitas to our Veggie Cactus Bowl, we have a ton of great vegetarian options!

You can even customize some dishes and make your own creations like Veggie Nachos.

Not only have we rearranged our dining room to meet state and county requirements, but we have also extended our patio all the way across the alley to provide more outdoor seating than ever before, while still meeting social distancing standards.

What are your plans for the future as things begin to return to normal?

Kid-friendly options?

Vegetarian/vegan menu options?

How are you serving customers and still complying with restrictions at this time?

Expanding our menu and featuring new an seasonal items like we used to. We’re also hopefully looking forward to continuing takeout alcohol.

Are you still offering takeout or delivery?

If so, are you offering your full menu?

Our full menu is available for not only takeout, but also staff-handled free delivery! Don’t pay extra service or delivery fees through the big companies, order free delivery straight through us.

Describe your most popular dish.

Our Baja Fish Tacos are definitely a customer favorite. Whether you choose grilled or blackened, you can’t go wrong! Served with cabbage and chipotle aioli on corn or flour tortillas, with rice and beans on the side 22 LOVELAND MAGAZINE

What is the best way for customers to stay up to date with your current information?

Facebook is the No. 1 way to keep up with the Cactus Grille, so like our page!

LovelandMag.com

August/September 2020

BORDER DIP WITH NAVAJO BREAD

$12.25

SIZZLING FAJITAS

$16.99+

SANTA FE CHILI RELLENOS

$14.99

BAJA FISH TACOS

$14.99

FRIED FISH TACOS

$14.99

JALAPENO POPPER TACOS

$14.99

CEVICHE TACOS

$14.99

PISTOL SHRIMP TACOS

$14.99

View the full menu at www.cactusgrilleloveland.com August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 23

25 525 N. Lincoln Ave., Loveland (9 970) 635-0050, firstwatch.com At First Watch, we take a creative approach to daytim me dining with a focus on freshness. Each item and prepared with care – you will is made-to-order m not find fi microwaves, heat lamps or deep fryers in our kittchens. Every morning, we arrive at the crack of dawn to o slice and juice fresh fruits and vegetables, bake muffins, brrew our fresh Project Sunrise coffee and whip up our French h Toast batter from scratch. Our award-winning chef-driven menu includes elevated versions of classic favorites, along with First Watch spe specialties such as our protein-packed Quinoa Power Bowls, Avocado Toast, A.M. Superfoods Bowl and our famous Million Dollar Bacon. While our menu constantly evolves with the seasons, our focus on – and commitment to – freshness never wavers.

What are your current hours of operation?

7 a.m. – 2:30 p.m. daily

What is special about your menu?

We put a lot of focus on freshness and quality in all of our ingredients. Food is fuel, and we want to make sure we’re offering only the best in our restaurants. Menu Variety – Our menu really offers it all – breakfast, brunch and lunch – whether you’re craving something healthy or looking for a more indulgent treat, it’s on this menu.

Innovation – We work hard to stay on the front end of trends and offer our customers unique dishes they may not have a chance to try anywhere else. We offer five different seasonal menus throughout the year, which is a fun way to introduce new ingredients like chia seeds, farro, watermelon radish, acai and more. Our customers tell us they really look forward to each seasonal menu.

Kid-friendly options?

Yes, we have a Just For Kids menu with items such as a Half Waffle, Chocolate Chip Pancake, Fresh Fruit Crepe and more!

Vegetarian/vegan menu options?

At First Watch, we have a complete allergen and nutrition guide on our website that Customers can reference and we are happy to make modifications to meet your dietary requirements.

24 LOVELAND MAGAZINE

Describe your most popular dish.

By the numbers, our Avocado Toast is our most popular dish – our thick-cut whole grain toast topped with fresh smashed avocado, EVOO, lemon and Maldon sea salt, served with two basted eggs... but this is open to debate. Other popular dishes include our Elevated Egg Sandwich, Pesto Chicken Quinoa Bowl and Lemon Ricotta Pancakes.

How are you serving customers and still complying with restrictions at this time?

We take safety very seriously. Visit firstwatch.com/your-safetyis-our-priority/to read all about our safety precautions.

Are you still offering takeout or delivery?

If so, are you offering your full menu?

There are three dining options for First Watch fans: • We are open for dine-in daily from 7 a.m. – 2:30 p.m.

• Customers can order via online ordering at firstwatch.com or through the First Watch App • Customers can also order through our third party partners – Door Dash or Uber Eats • Our full menu is available to order at firstwatch.com and the First Watch App and the majority of our menu is available to order through Door Dash or Uber Eats.

What is the best way for customers to stay up to date?

Download the First Watch App or join our Sun eClub to stay connected.

LovelandMag.com

August/September 2020

THE

DAYTIME

CAFE

CLASSIC FAVORITES

B R E A K FA S T

•

BRUNCH

•

THE TRADITIONAL BREAKFAST Two cage-free eggs any style with your choice of bacon, smoked ham, savory chicken sausage patties, turkey or pork sausage links. Served with whole grain artisan toast, all-natural house preserves and fresh, seasoned potatoes. Substitute Udi’s Gluten Free toast° (200 Cal) at no additional charge. (1030-1350 Cal)

LUNCH

TRI-FECTA Two cage-free eggs any style with either a light and airy Belgian waffle or a multigrain pancake. Plus your choice of bacon, savory chicken sausage patty, turkey or pork sausage link. (660930 Cal)

OUR PHILOSOPHY FOR SERVING FRESH, IN-SEASON PRODUCE IS SIMPLE, REALLY… WE “FOLLOW THE SUN” AND PARTNER WITH THE BEST GROWERS POSSIBLE.

THE HEALTHIER SIDE AVOCADO TOAST HEALTHY TURKEY A.M. SUPERFOODS BOWL

STEEL-CUT OATMEAL POWER WRAP

FROM THE GRIDDLE MULTIGRAIN PANCAKES One or Two Plain Chocolate Chip Banana Granola Crunch

Blueberry Carrot Cake & Pecan

LEMON RICOTTA PANCAKES BELGIAN WAFFLE FRENCH TOAST

FLORIDIAN FRENCH TOAST

EGG-SCLUSIVES CHICKICHANGA EGGS BENEDICT • Classic • BLT • Smoked salmon

THE ELEVATED EGG SANDWICH

FARM STAND BREAKFAST TACOS BISCUITS AND TURKEY SAUSAGE GRAVY WITH EGGS SKILLET HASH • Farmhouse • Market

SANDWICHES MONTEREY CLUB BLTE MARKET VEGGIE ROAST BEEF & HAVARTI HAM & GRUYERE MELT

CHOOSE TWO FROM THE FOLLOWING ½ sandwich • ½ salad • cup of soup

SALADS • Cobb • Superfood Kale • Sweet Honey Pecan • Chicken Avocado Chop

SANDWICHES

SOUPS

• Monterey Club • Ham & Gruyere Melt • Market Veggie • Roast Beef & Havarti

• Soup of the Day • Tomato Basil

JUICE BAR

Juiced daily using all-natural ingredients.

SMOKED SALMON & ROASTED VEGETABLE FRITTATA

POWER BOWLS POWER BREAKFAST QUINOA BOWL

SUPERFOOD KALE CHICKEN AVOCADO CHOP COBB SWEET HONEY PECAN

SPECIALS 2 for LUNCH ARE TWICE YOU THAT AS NICE

BACADO

Power Bowls are gluten free°.

Served with artisan ciabatta toast.

BOB’S RED MILL GRITS FRESH, SEASONAL FRUIT FRESH, SEASONED POTATOES BISCUITS & GRAVY WHOLE GRAIN ARTISAN TOAST WITH ALL-NATURAL HOUSE PRESERVES ENGLISH MUFFIN UDI’S GLUTEN FREE TOAST° FRESH BAKED MUFFIN OF THE DAY MILLION DOLLAR BACON HARDWOOD SMOKED BACON SMOKED HAM, PORK SAUSAGE, SAVORY CHICKEN SAUSAGE PATTY OR TURKEY SAUSAGE LEMON DRESSED ORGANIC MIXED GREENS BOWL OF SOUP

OMELETS AND FRITTATAS CHILE CHORIZO THE WORKS FRITTATA RUSTICA

SALADS

SIDES AND SMALL PLATES

PESTO CHICKEN QUINOA BOWL

At First Watch, we start each morning by juicing fresh fruits and vegetables, baking muffins, and whipping up our French toast batter from scratch. Every Breakfast, Brunch, Lunch, pot of coffee and glass of signature juice is made with the finest ingredients possible for the freshest taste around. That’s because, even though we love to say “Yeah, it’s fresh”, it’s even better when we hear you say it.

An entire pot of our premium, full-flavored coffee – freshly brewed just for you.

When you drink Project Sunrise coffee, you’re supporting our commitment to our partners, the Mujeres en Café, or Women in Coffee, and their mission to grow the highest quality coffee, support their families, and strengthen their communities in Huila, Colombia.

Better Coffee. Better World.

MORNING MEDITATION KALE TONIC SEASONAL JUICE

BEVER AGES COLD BREW COFFEE ICED COFFEE DECAF COFFEE HERBAL TEAS FRESH-BREWED ICED TEA HOT CHOCOLATE LOW-FAT MILK COCA-COLA SOFT DRINKS 100% COLD SQUEEZED ORANGE JUICE GRAPEFRUIT APPLE, CRANBERRY, TOMATO

2000 calories a day is used for general nutrition advice, but calorie needs vary.

For our customers with food allergies and/or sensitivities, please inform your server prior to ordering. We will make every effort to accommodate your request. °We are not a gluten-free kitchen.

Our dishes are made fresh and prepared-to-order, so individual foods may come into contact with one another due to shared cooking and preparation areas/utensils. We cannot guarantee that cross-contact with foods containing gluten will not occur but will make every effort to avoid it.

August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 25

414 E. 6th St., Loveland, (970) 617-2325 aka akitchennoco.com A.K.A. (Also Known As) Kitchen is a locally-sourced brunch boutique and evening fare locale that represents everything that was once traditional, morphed into something new.

We believe in n a fresh approach in everything we do. From our ‘hot take’ on classic menu item items, to our building that was once the iconic Adelita’s Mexican restaurant and even our locally sourced food vendors - our goal is to bring you an elevated yet approachable dining experience to the Downtown Loveland Community.

What are your current hours of operation?

Tuesday-Friday, 9 a.m.-9 p.m.; Saturday, 8 a.m.-9 p.m.; Sunday, 8 a.m.-3 p.m..

What is special about your menu?

We pride ourselves on being a local, family owned and operated business that hires local people and serves food that comes from local vendors.

We implement a frequently rotating menu so that we only use the freshest seasonal organic ingredients and produce.

We believe this brings out the natural flavor profiles; it’s how food should taste and is meant to be experienced.

How are you serving customers and still complying with restrictions at this time?

We have taken the utmost precaution to provide a clean and safe environment. Staff wear face masks at all times. Anything commonly shared we’ve transitioned to disposable options.

We sanitize tables, counters, chairs and booths after every use, and so much more.

We are in constant communication with the Health Department and checking CDC guidelines to remain compliant with recommendations.

Are you still offering takeout or delivery?

If so, are you offering your full menu?

Kid-friendly options?

We are taking orders for pick-up at akakitchenNOCO.com and providing delivery through NoCo Nosh and DoorDash.

Vegetarian/vegan menu options?

Most, if not all, of our menu items are available through these services unless we’ve run out that day or if we feel like the item will not carry well to your home.

Yes! We are a family friendly restaurant that has options for kids as well.

Yes! Although we’re not vegetarian and vegan centric we always try to include at least a few dishes, such as our Beyond Pesto Burger. Many of our dishes can be made into a vegetarian or vegan dish as well by simply removing some ingredients. We always encourage our guests to ask their servers for recommendations if they’re having difficulty deciding.

Describe your most popular dish.

This is like picking a favorite child—impossible. It’s so hard to choose because we take such pride in every dish we create.

Some of the “fan favorites” are our house-made Skillet Cinnamon Roll, Corned Beef Breakfast Skillet made with housecured corned beef, The Monkey Burger (our rendition of In & Out’s ‘Animal Style’ burger), and our Chicken Pot Pie. 26 LOVELAND MAGAZINE

What are your plans for the future as things begin to return to normal?

It’s hard to say when we’re uncertain of what the future holds. What we do know is that we’re not going out without a fight. We want to continue serving the community and provide a dining experience that is fun and more importantly safe.

What is the best way for customers to stay up to date?

We regularly update akakitchenNOCO.com, Facebook and Instagram. You can follow us there or email akakitchenmarketing@gmail.com for any inquiries.

LovelandMag.com

August/September 2020

brunch br(eakfast) + (l)unch

Online ordering available at:

www.akakitchenNOCO.com

Delivery available at:

available from OPEN - 3PM Gluten Free

Vegetarian

Vegan

APPS & SNACKS PORK GREEN CHILI c $5 | b $7

SIDE O FRIES $3.50

WINGS with your choice of house-made blackberry BBQ sauce, Buffalo sauce or our House Rub. six: $8 | twelve: $14

HOUSE CHIPS $4.50 with a savory steak seasoning

B R E A K FA S T E N T R E E S LOX IT UP BRUNCH TOAST $11.50 CALIFORNIA BURRITO $9.50 CORNED BEEF SKILLET $14.75 BISCUITS & GRAVY $10 CHEF’S CHOICE OMELETTE $12

HUEVOS RANCHEROS $9.50 LEMON RICOTTA PANCAKES $9.50 THE CHAMPION $12 A.K.A. B.E.L.T. SANDWICH $11.25 APPLE PIE CINNAMON ROLL $9.25

LUNCH ENTREES MONKEY BURGER $13.75 Add bacon or bacon jam | $2

GYRO $13 SMOKED TURKEY SALAD SALAD $11 REUBEN SANDWICH $12 PORK CARNITAS TACOS $12 SALMON CEVICHE TOSTADA $14

HOUSE SALAD $8 FRENCH DIP $14.50 SOUTHWESTERN TORTA ‘BURGER’ $14.75 FISH N CHIPS $13.50 BEYOND PESTO BURGER $14.25 PROSCIUTTO FLATBREAD $14

evening eats available from 3PM - CLOSE

APPS & SNACKS PORK GREEN CHILI c $5 | b $7 HOUSE CHIPS c: $4.50 | b: $6.50 PORK GREEN CHILI CHIPS $12 WINGS six: $8 | twelve: $14 WATERMELON SALAD $10

SIDE O FRIES $3.50 CARNE ASADA FRIES $14 SALMON CEVICHE $14 SPINACH ARTICHOKE HUMMUS $10 BLACK PEPPER PARMESAN POPCORN c: $3 | b: $6 CRISPY BACON BRUSSEL SPROUTS $10

ENTREES MONKEY BURGER $13.75 Add bacon or bacon jam | $2 NASHVILLE HOT CHICKEN $14.50 FISH N CHIPS $13.50 BEYOND PESTO BURGER $14.25 PASTA BRUSCHETTA $15 Add chicken | $2 HOUSE SALAD Add smoked turkey| $5

SOUTHWESTERN TORTA ‘BURGER’ $14.75 Add bacon | $2 SMOKED TURKEY SALAD SALAD $11 Make it a sandwich | $0.50 PORK CARNITAS TACOS $12 CHICKEN POT PIE (Single Serving) $14 PROSCIUTTO FLATBREAD $14

*These items may be served raw or under cooked based on your specifications or contains raw or under cooked ingredients. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.*

August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 27

12 24 E. 4th St., Loveland, (970) 669-1699 po ourhousecolorado.com Th he Pourhouse is rightly known for their livve music and having the longest Happy Ho our in Loveland, but their real claim to fam me is pub food done right—burgers, pizza, tacoss and more, served up with a delicious twist.

Do you h have vegetarian/vegan menu options?

What are your current hours of operation?

11 a.m. to 10 p.m. Sunday through Tuesday, open until 11 p.m. on Wednesday and Thursday and open until midnight on Fridays and Saturdays

We have a h homemade black bean quinoa patty that actually tastes ggreat, available on any of our burger options.

We also offer a Portobello Gyro and Portobello Fajitas with delicious marinated mushrooms in place of the meat.

Are you still offering takeout or delivery?

If so, are you offering your full menu?

What is special about your menu?

Yes and our full menu available. Order pick-up through our website at PourhouseColorado.com. Delivery is available through Noco Nosh (the cheapest option) or Door Dash.

We get our inspiration from world cuisine. The menu is constantly under evaluation, too. Every three months, I pull up our menu and see what isn’t selling and those items go away and we try something new.

We also have a meeting with the cooks and ask them if they have any ideas— we basically have a big brainstorming session on what would make great new additions to the menu.

How are you serving customers and still complying with restrictions at this time?

We are following all the rules currently and as they change. We do not want to see this thing spread and face being shut down again, so we are going above and beyond to adhere to the rules and keep our customers safe.

Describe your most popular dish.

Fish and Chips with our hand-cut Atlantic cod, homemade Boulevard Wheat beer batter, and a spiced-up dill tartar sauce. I would put them up against any one of London’s pubs!

Kid-friendly options?

We have a kids menu that will satisfy even the pickiest of eaters.

28 LOVELAND MAGAZINE

What are your plans for the future as things begin to return to normal?

Our goal is to keep doing what we do best and just be us.

What is the best way for customers to stay up to date with your current information?

Our Facebook page is always current, but we try not to change much.

We want to be the same restaurant you fell in love with years ago.

LovelandMag.com

August/September 2020

STARTERS

Buffalo chicken dip, Portobello rangoons, deep fried cheese curds, spinach artichoke dip and jumbo soft pretzel.

SOUP

BURGERS Bacon Guacamole, Shroomin, Classic, Terriyaki, Cajun

SANDWICHES

Chicken tortilla, pourhouse chili, pork green chili

Ultimate Steak ‘n cheese, big papa Sammy, Portobello gyro, the odd bird, hunstsman club

SPECIALITIES

Pouhouse Cognac chicken, London pub fish n’chips, Basil chimichurri bacon wrapped pork tenders, bruschetta salmon

POURHOUSE TACOS Habanero fish, New Delhi Shrimp Tacos, Queso groud beef, Jamaican

PIZZA Margherita, Buffalo Chicken, Bolo pizza

SALADS Imperial, Dinner house Salad, Cobb, Santa Fe, Caesar

SIZZLING POURHOUSE FAJITAS

PASTA

Colette sirloin*, Chicken breast, Shrimp, Portobello

Creamy Cajun Shrimp

August/September 2020

Marine Mac, Penne Gorgonzola,

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LOVELAND MAGAZINE 29

TP PC Colorado 23 375 TPC Pkwy.,Berthoud (9 970) 528-7073, heronlakescommunity.com/dining Ce enter Stage at TPC Colorado is open to the public a and offers a casual yet refined dining experience within the grand mountain modern TPC Clubhouse.

Name ed Center Stage for its strategic location overlooking blue water and perfectly framing Longs Peak and Moun nt Meeker, Hole 16 sits just outside of our relaxed dining and ba ar area, which is where the restaurant garnered its name. Showcasing e exhibition kitchens to encourage culinary interaction, Center Stage serves comfort food, homemade brick-oven pizzas and Colorado craft beers to enjoy around the 40-person bar.

What are your current hours of operation?

Center Stage is open daily from 11 a.m. to 9 p.m.

What is special about your menu?

At TPC Colorado, we utilize the freshest, local ingredients and prepare all dishes from scratch,” said Executive Chef Martin Woods. “I was fortunate to learn from Thomas Keller at the French Laundry and design menus and my culinary approach using the skills learned from him.

How are you serving customers and still complying with restrictions at this time?

We are limiting seating to be socially distanced and require masks while not actively eating. We also encourage outdoor seating on our grand 15,000 sq. ft. patio overlooking golf, water and the gorgeous Rocky Mountains.

Are you still offering takeout or delivery?

If so, are you offering your full menu?

Yes. Our full menu can be ordered as take-away.

Describe your most popular dish.

Our Cedar Plank Roasted Salmon is cooked to perfection within our wood-fired oven and paired with roasted heirloom tomato, avocado, and a decadent Colorado sweet corn puree.

Our fresh, colorful salads are also very popular, but one cannot go wrong with indulging in our French Dip, which is a steakhouse prime rib in a sandwich with house cut fries.

Vegetarian/vegan menu options?

We have a homemade black bean quinoa patty that actually tastes great, available on any of our burger options. We also offer a Portobello Gyro and Portobello Fajitas with delicious marinated mushrooms in place of the meat.

Kid-friendly options?

Yes, we boast healthy options on our kids menu, which we find to be a rarity these days 30 LOVELAND MAGAZINE

LovelandMag.com

What are your plans for the future as things begin to return to normal?

Once things normalize, we will be excited to announce the opening of our formal, dinner-only restaurant that will be housed under the same TPC Colorado roof, 773 Prime. Stay tuned for more details.

What is the best way for customers to stay up to date with your current information?

Go to Stage773prime.com or heronlakescommunity.com to sign up for our newsletters to stay apprised of our Clubhouse.

August/September 2020

Small Plates Woodfired Wings: Choice of Sticky Siracha Garlic or Honey BBQ

Jumbo Shrimp Cocktail: Old Bay | Cocktail Sauce | Lemon

11 GF

13 GF

Crispy Chicken Steam Buns: Hoisin Glazed Chicken | Sweet Pickles | Spicy Mayo | Mint Hand Cut Fries: 6 | Truffle-Parmesan 8 | Chicken Nacho Fries Soup of the Moment: See Server for Today’s Preparation

8

12 GF 7 GF

*Lightly Torched Salmon: Sesame Puffed Rice | Tempura Avocado | Shaved Radish | Mentsuyu *Lamb Kofta Meatballs: Harissa | Garlic Lebneh | House Pickles | Cilantro

14 GF

11 GF

Woodstone Oven Pizza (Gluten Free Crust Available)

Pepperoni and/or Sausage: House Made Sausage | Pepperoni | Mozzarella

Classic Margherita: Mozzarella | San Marzano Tomato | Basil | Olive Oil

13

12

Pizza Bianco: House Cured Pancetta | Garlic Cream | Quattro Formaggi | Oregano

13

Daily Featured Pizza: See Server for Details

Salads

Add Chicken (6) Steak (10) or Salmon (9)

Center Stage Green Salad: Mixed Baby Lettuces | Toasted Hazelnut | Champagne Vinaigrette

7 GF

*Summer Berry and Salmon Salad: Arugula | Fennel | Pistachio | Feta | Blackberry Vinaigrette

23 GF

Center Stage Cobb Salad: Rotisserie Chicken | Bacon | Avocado | Tomato | Farm Egg | Blue Cheese | Buttermilk Vinaigrette Asian Noodle Salad: Lemongrass Chicken | Toasted Peanuts | Lots of Veggies | Crispy Onions | Fragrant Herbs *Fork and Knife Caesar: Sourdough Crouton | Parmesan | Shaved Radish | Anchovy-Garlic Vinaigrette

15 GF

16 GF

12 GF option

Large Plates

(Sandwiches and Tacos Served with Choice of Fries or House Salad) GF Bun Available (1.50)

Rotisserie Chicken Tacos: Cilantro-Cabbage Slaw | Cotija | Chipotle Crema | Lime

14 GF option

*Cedar Plank Roasted Salmon: Roasted Heirloom Tomato | Colorado Sweet Corn | Avocado

23 GF

*Classic American Burger: Aspen Ridge Co. Beef | Griddled Onion | Lettuce | Tomato | Pickles | American Cheese | Special Sauce Chicken Club Sandwich: Rotisserie Chicken | Jack Cheese | Bacon | Tomato | Lettuce | Avocado Rotisserie Prime Rib French Dip: Provolone | Horseradish Cream | Tobacco Onions | Au Jus *Steak Frites: 1855 New York Strip | House Made Frites | Petite Salad | Salsa Verde

15 GF option

14 17

26 GF

Pork Belly Rueben: Smoked Red Cabbage-Jalapeno Kraut | Swiss | 1000 Island | Rye Walleye Fish Fry: Beer Battered Walleye | House Cut Fries | Malt Tartar Sauce | Lemon

15 19

Executive Chef – Martin Woods

Inspiration, Discovery, Tradition *Larimer County Health Department would like to inform you that consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness

August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 31

13 331 Eagle Dr., Loveland (9 970) 685-4556, cjspatiogrill.com CJ’ss Patio Grill is known for our fun, friendly environment and our comfortable, dog-friendly, and relaxing patio.

We prride ourselves on making our guests feel at home eat service, and amazing food. We have a large menu, with gre full of comfort food, menu staples and healthy options. We ofals, and strive to use ingredients from local businessfer daily specia a request? We’re happy to honor it, if we can. es, when possible. Have H

What are your current hours of operation?

Monday - Thursday, 11 a.m. – 8 p.m.; Friday, 11 a.m.-9 p.m.; Saturday, 10 a.m. -9 p.m.; Sunday, 10 a.m.-8 p.m.

What is special about your menu?

We want our customers to feel at home and we accommodate many requests. Our menu has something for everyone! Specials are inspired by seasonal flavors and customer suggestions. We’ve added some East Coast items, since that’s where we’re from, alongside bold Midwest and Southwest flavors. We also love to mix things up and create unique dishes. Variety is the spice of life, right?

Kid-friendly options?

Kids always enjoy the Chicken Tenders and homemade Mac and Cheese. We also offer a kids Fish and Chips for little seafood lovers. Come in Tuesdays for discounted Kids meals and Taco Tuesday!

Vegetarian/vegan menu options?

Our vegetarian/vegan options include appetizers, salads, pastas, and a few main entrées. We offer a veggie patty for any of our burgers, Smothered Vegetarian Fajita Burrito, Veggie Tacos, and Chili Rellenos. Recently, we added a new vegetarian sandwich called “Garden of the Gods.” We also offer gluten-free options. Just let your server know your preferences.

Describe your most popular dish.

How are you serving customers and still complying with restrictions at this time?

We take the restrictions seriously and follow all mandated rules, including a few that we feel are above and beyond. The health and safety of our guests and staff are extremely important and we work hard to keep a safe and clean environment throughout the entire restaurant.

Are you still offering takeout or delivery?

If so, are you offering your full menu?

We are absolutely offering takeout and delivery. We want to thank customers for supporting us by placing pickup orders. We signed on with NoCo Nosh for delivery services.

We had to adjust the menu due to limitations and increased pricing. We have slowly added most items back in and even added a few that have become new favorites.

What are your plans for the future as things begin to return to normal?

Continuing to serve high quality, homemade food. Our fun, family friendly atmosphere and relaxing patio have helped us become a neighborhood favorite and we’ll never change that! You can even bring your dog (on a leash) and dine on the patio.

What is the best way for customers to stay up to There are so many to choose from: the Firecracker date with your current information?

Shrimp app, bacon jalapeño burger, smothered burritos Visit cjspatiogrill.com and follow us on Facebook and Instawith homemade green chili,our Signature BLT gains gram for daily specials, new menu additions, and an occasional traction daily, and for dessert—seasonal peach (or other joke of the day! fruit) cobbler. People travel from near and far for it!

32 LOVELAND MAGAZINE LovelandMag.com August/September 2020

Burgers/Sandwiches

All burgers are served on a homemade bun with lettuce, tomato, onions, pickles, mayo and fries. Substitute: onion rings, mac n’ cheese, salad or sweet potato fries for 1.00

Appetizers Choose either naked, BBQ, buffalo, firecracker or blackened seasoning.

Buffalo Wings 10.99 Crispy Chicken Tenders 9.99 Breaded Pickle Spears 8.99 Disco Fries 5.99 Firecracker Shrimp 11.99 Garlic Parmesan Cheese Curds 7.99 Nachos Grande 9.99 Add Beef or Chicken 3.00 Onion Rings 5.99 Potato Skins 8.99 Spinach Artichoke Dip 8.99 CJ’s Appetizer Sampler 14.99

Salads & Soups Served with a fresh baked roll

Caesar Salad 10.99 With Grilled Chicken 13.99 Fiesta Salad 12.99 Taco Bowl 13.99 CJ’s Tortilla Soup Chicken Cobb Salad 12.99 Cup 3.99 Bowl 6.99 Steak 14.99 Soup of the day House Salad 4.99 Cup 3.99 Bowl 6.99 Large House Salad 8.99

Classic Burger 10.99 CheeseBurger 11.59 BBQ Bacon Cheeseburger 11.99 Bacon Jalapeño Burger 11.99 Bold & Zesty A-1 Burger 11.99 Mushroom Swiss Burger 11.99 Double Patty Melt Burger 11.99 Pulled Pork Sliders 10.99 Grilled Turkey or Ham & Cheddar 10.59 Stacker 11.59 Stacker is made with lettuce, tomato and mayo.

CJ’s Signature BLT 11.99 The Messy Jess 11.99 Reuben Sandwich 11.59 Garden of the Gods 10.99

Desserts Brownie Sundae 5.99 Chocolate Chip Cookie Sundae 4.59 Root Beer Float 3.99 Premium Shakes 4.99 Kids Size 2.99 CJ’s Mini Hot Fudge Sundae 2.99 Seasonal Cobblers Full size 4.99 or Mini 2.99

‘ Entrees

Served with a fresh baked roll. Add soup or salad for 2.99.

CJ’s Mac n’ Cheese 9.99 CJ’s Mac n’ Chicken 11.99 CJ’s Mac n’ BBQ Pulled Pork 12.49 Loaded Mac n’ Chicken 12.99 Spaghetti & Meatballs 11.99 Chicken Parmesan 12.99 Chicken Mushroom Linguini 12.99 Linguini Firecracker Shrimp 14.99 Firecracker Shrimp Dinner 14.99

Butterfly Shrimp 13.99 Fish & Chips 13.99 Grilled Steak Medallions 15.99 CJ’s Pot Roast 13.99 Meatloaf Dinner 12.99 Chicken Fried Chicken 12.99 Country Fried Steak 13.99 Chicken Tender Platter 11.99

South of the Border All TACOS come with chipotle mayo on the tortillas.

Smothered Chicken or Beef Burrito 11.99 Smothered Veggie Fajita Burrito 12.99 Chili Rellenos 11.99 Steak & Rells 16.99

Chicken or Beef Tacos 11.99 Baja Fish or Blackened Mahi Tacos Steack or Shrimp Fajita Tacos 14.99 Chicken Enchiladas 11.99

13.99

*All items and prices are subject to change due to market price and availability*

133 31 Eagle Driive – Lovela and – 970-6 685-4556 • www.cjspatiiogrill.com August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 33

43 34 N Garfield Ave, Loveland (9 970)430-3406, iwantballs.com The Ball Joint is an original, fast-casual food concept whe ere we take foods that people know and love, and makke it round. We’ve tried to create an experience-based eating g concept that makes BALLS of all kinds. Italian Meatballs, Bo oneless Buffalo Wing Balls, Gyro Balls, Chicken Pot Pie Balls, G Grilled Cheese and Tomato Soup Balls, even PB&J Balls......you name n it, we ball it!

What are your current hours of operation?

Thursday-Sunday, 4-8 p.m. and we are open for lunch at 11 a.m. on Fridays and we’ll be expanding hours as we get more help.

What is special about your menu?

I thought, “If I’m going to do a restaurant, it’s got to be unique...and stand out from everybody else.” So, instead of basing my concept off of a type of food and ending up pigeon-holed, I decided to make the foundation a shape. Anything can be done with a shape.

The inspiration is deeply rooted in my hometown area of Pittsburgh and heavily influenced by my travels. I spent 18 years traveling across the US and internationally through 13 countries. An afternoon spent with a Sicilian family was a major source of inspiration. We were all out in the backyard making pizzas in a brick oven and drinking wine — it was so powerful and food was the center of it. I want people to come to The Ball Joint not just to eat, but to have an experience.

Kid-friendly options?

Kids absolutely love our food! We have had a few “kid mascots” who make sure they bring their parents to The Ball Joint regularly. We had one little girl who would bring her dad every Friday for daddy/daughter date night.

Vegetarian/vegan menu options?

We do have vegetarian and vegan options.

We have a lot of gluten free and dairy free, as well.

Describe your most popular dish.

Frankly, our most popular “dish” is probably Balls. But, if you look at our sales numbers, everything is pretty even. We do get pretty rave reviews on our Cheesy Bacon Amazing Mac and our green-chili-smothered Ballrito.

How are you serving customers and still complying with restrictions at this time?

Thankfully, we had already planned to be a carry-out and delivery focused business, with possibly a little outdoor seating, which we have. But, we were prepared to operate in an environment like this.

Are you still offering takeout or delivery? If so, are you offering your full menu?

Our full menu is available. We have self-order kiosks in our location and we have robust online ordering as well. We also deliver to all the downtown breweries, taprooms, and bars that do not serve food. If you’re hanging out downtown at say, Verboten Brewing or Loveland Tap & Tavern, we can deliver great food quickly.

What are your plans for the future as things begin to return to normal?

We truly hope that we’re able to get back to some version of “normal” as soon as possible. We’re pretty nimble, so we will adjust as necessary.

What is the best way for customers to stay up to date with your current information?

Follow on Facebook (facebook.com/balljointfood) and Instagram (instagram.com/balljointfood) or visit iwantballs.com to get info, check out our gallery, or communicate with us.

34 LOVELAND MAGAZINE LovelandMag.com August/September 2020

August/September 2020

LovelandMag.com

LOVELAND MAGAZINE 35

LM BUSINESS

Downtown Loveland expands

Outdoor Dining to streets, sidewalks

develop downtown. “A lot of people are not comfortable dining indoors, even if restaurants are social distancing and sanitizing.”

BY SHELLEY WIDHALM for LOVELAND MAGAZINE A few downtown Loveland restaurants are taking dining out to the sidewalks, alleyways, parking lots and even the streets to give diners more space and restaurants more seats.

In June, the city of Loveland launched the Loveland Patio Program to allow restaurants citywide to expand their outdoor dining spaces. A month later, the Loveland Downtown Partnership nonprofit created the Saturday Night Dine Out to bring dining to two blocks of Fourth Street over the summer months.

“This was really a way we could increase the available dining space for restaurants,” said Fawn FloydBaltzer, marketing and membership director of the Loveland Down36 LOVELAND MAGAZINE

Betta Gumbo doubles its seating during Saturday Night Dine Out in downtown Loveland, an outdoor dining event that will continue through Sept.

12. (Photo courtesy Betta Gumbo)

town District, which includes the Loveland Downtown Partnership, the Downtown Business Alliance and the Downtown Development Authority that help promote and LovelandMag.com

Gov. Jared Polis released a COVID-19 public health order in late April that allowed restaurants to reopen at 50 percent capacity inside their establishments and augmented with outdoor seating to allow for more seating.

Restaurants had been required to shut down their operations in mid-March, limited to non-touch services of take-out, curbside and delivery.

LOVELAND PATIO PROGRAM

In May, the Loveland Downtown Partnership helped the city develop the patio program, which permits August/September 2020

restaurants to expand their patio spaces into the parking spaces, parking lots, sidewalks and alleys in the public right-of-way located by their restaurant buildings. The program also provides for a temporary modification of their liquor premise so that they can serve alcohol in those spaces.

We are seeing more people come downtown that hadn’t been down there and hadn’t realized there are new restaurants.

To be part of the program, restaurants need to require that customers call ahead for reservations, wear facial coverings except while seated and limit their parties to eight or fewer people. The restaurants can operate their outdoor patios from 7 a.m. to 10 p.m. every day through Sept. 12, with possible extension into the fall.

The Loveland Downtown District, at a vote of the Loveland Downtown Partnership board, postponed the One Sweet Summer event series launched in 2019 to May 2021. The series takes place in the new Foundry Plaza that opened in August 2019 and features weekly concerts that bring 500 to 1,000 visitors downAugust/September 2020

“It feels a little bit more normal downtown. There are active businesses contributing to the downtown economy,” Floyd-Baltzer said. “We are seeing more people come downtown that hadn’t been down there and hadn’t realized there are new restaurants.”

The dine out features dinner and drink specials and live music performances strategically placed on the two blocks to provide ambience for the diners but to not encourage gathering or dancing, Floyd-Baltzer said.

Most of the businesses that applied for the program are downtown, since many of the restaurants located elsewhere do not have the right logistics or already have private parking, Floyd-Baltzer said.

The Loveland Downtown Partnership came up with Saturday Night Dine Out to extend the patio program and as an alternative way to bring visitors downtown when other events had to be cancelled to limit public gatherings. The partnership received support and permission from the city of Loveland to put on the event 5-10 p.m. every Saturday from July 11 to Sept. 12 with the possible fall extension.

Street between Lincoln and Cleveland avenues and between Cleveland and Railroad avenues. The closures allow for dining to be physically distanced with tables spaced apart and in an al fresco style.

The “Drinkin’ Porch” near Betta Gumbo contains socially distanced tables outdoors to allow patrons extra space to enjoy their drinks. (Photo courtesy Betta Gumbo)

town.

“We had to postpone our regular summer events to next year,” FloydBaltzer said. “We tried to come up with something we could still do in the time of social distancing. …

Saturday Night Dine Out was started as a way to support downtown businesses, while offering a safe and unique dining experience.”

Dine Out Specialties Businesses participating in the patio program can be part of the Saturday Night Dine Out, which features dining on two closed blocks of Fourth LovelandMag.com

Security, as well as Loveland Downtown Partnership volunteers and staff, began monitoring the event by its second week to ensure social distancing measures are maintained, Floyd-Baltzer said. Smoking, vaping and leaving the enclosures with drinks are prohibited during the event, since there is not a common consumption area, she said.

The restaurants, bars and breweries participating in the program encourage patio hopping to allow for more turnover, Floyd-Baltzer said. To do this, customers can get their drinks, meals and desserts at different places, resulting in shorter stays at each stop, she said.

“They are moving around and spreading the love to different businesses,” Floyd-Baltzer said. “They’re getting a lot of business where they might be a lot slower during the week, making up their sales revenue on Saturday.”

LOVELAND MAGAZINE 37

Most of the responses to the event have been positive, and businesses say they are seeing an increase in sales, FloydBaltzer said. Some of the retailers also are staying open later to encourage shopping, she said.

noting “the excitement, the joy that’s returning to people.”

“They’ve been so heavy-spirited over the last several months, so being able to get out … that’s a really beneficial experience for

“We do feel like having this dining experience has helped people feel like it’s a normal summer,” FloydBaltzer said.

people.”

The restaurant also is benefitting from the programs, Caldwell said.

Participating Restaurants

The restaurants, bars and breweries participating in the street closure patio extensions include Betta Gumbo, Burk’s Tavern, Cactus Grille, Colorado Coffee Company, Crow Hop Brewing, Door 222, Five Tables Café, Henry’s Pub, Loveland Chophouse, Loveland Tap & Tavern, Pourhouse Bar & Grill, Scripted Bar & Kitchen and Vatos Tacos + Tequila. Another 13 establishments also offer outside patio seating.

“There are some restaurants who are doing only Saturday Night Dine Out and some that do both,” FloydBaltzer said.

Clay Caldwell, owner of Betta Gumbo, 277 N. Lincoln Ave., has participated in both programs since their beginnings. His restaurant normally has 125 outdoor seats but 38 LOVELAND MAGAZINE

“It’s been wonderful for us. We’re just happy to be busy and lively, so During Saturday Night Dine Out, the downtown streets are filled with extra seating to allow downtown restaurants to serve more patrons. (Photo courtesy Loveland Downtown Partnership)

during Saturday Night Out expands to 250 seats.

“This is Colorado at a time of year when patios are busy,” Caldwell said. “Tables inside are social distancing, so people can choose air-conditioning or sun.”

By being able to eat outdoors during the event, customers feel connected and a return to a sense of community, Caldwell said.

we’re excited,” Caldwell said. “It’s made a huge difference in our revenue stream.”

For Jim Edwards, owner of Door 222, both programs have proved successful, and he appreciates that the city streamlined the application processes. He joined the programs a couple days before the first dine out, adding another 12 seats in 2 ½ parking spaces to the 16 seats in the restaurant’s sidewalk patio. During the dine out, he adds another 40 seats in the street space.

“Our numbers are great,” Edwards said. “Saturday night, there’s a lot of energy downtown. … It’s a lot

“People are so used to being out in the community,” Caldwell said, LovelandMag.com

of fun, a lot of positive feedback so far.”

August/September 2020

2020 WEEKLY SPECIALS

BURGER TACO HAPPY WICKED MONDAY TUESDAY WEDNESDAY HOUR $6.99 Classic Burgers $7.99 Cactus Burgers $8.99 Gourmet Burgers

$2 Street Tacos $4 Tacos al Carbon

$6 Wicked Margaritas $5 Off Fajitas

Daily From 3:00-6:00

H HAPPY HOUR SPECIALS Chrissy French's branch out establishments RATED-R FAMILY FEUD (WED) ( DRAG QUEEN BINGO (THU) Q (THU)) LIVE DJJ ((FRI/SUN) / SUN)) FRI/ KARAOKE KE (SAT) ( ) PATIO PARTY PARTY (SAT/SUN) (SAT//SUN)

Coming Soon!

Winter 2020 0

August/September 2020

www.wickedtequilaroom.com LovelandMag.com

LOVELAND MAGAZINE 39

FOODIE

L

lan e v o

d into

Y L L A R

By Elise Oberliesen for Loveland Magazine

No summer is complete without sampling the piping hot—or cold—food faves found at some of Loveland’s top-rated food trucks.

Usually you would get the chance to taste these eclectic food finds at music festivals, county fair grounds and 5K races. But this year things got a little stirred up—something that sent many food truck owners on detour.

social distancing and then we sent out emails [to food truck owners] with the rules about how we will proceed to follow social distancing guidelines,” he said.

“If there are more than 10 people in line, ask your customers to go back to their car.”

Some food trucks owners use tape and orange cones to denote six foot social distancing spaces, he said.

Some food trucks offer pre-order services where customers place orders via email or text, Carmona said. And some offer square stores for online payment.

As the state sheltered in place and many mass gatherings and public events were canceled, it took a big bite out of food truck businesses that relied on these events. As we grew more accustom to changing rules, like donning masks and standing 6 feet apart, it forced many to adapt quickly.

Thanks to Carmona’s vision the Loveland Food Truck Rally has been in full swing every Wednesday night since early June.

And that’s exactly what Liquid N2 Ice Cream Food Truck Owner Jose Carmona did to save his business—and 15 other food trucks.

Carmona got to thinking and organized the 2020 Loveland Food Truck Rally.

“Now that Wednesday events are happening, it is definitely helping out business because now food trucks have one day a week they can count on to have some income and generate some sales,” Carmona said.

Carmona sat down with Loveland city officials to establish clear cut safety guidelines—like how to enforce social distancing—and to let patrons know it’s a grab and go set up.

His efforts allowed some local food trucks to continue doing what they do best—feed the people.

Nate Say runs “Scratch” – a food truck that dishes up burgers and American fare. Say

“I talked to the city to get the guidelines on 40 LOVELAND MAGAZINE

Rolls

N W O T

helped Carmona get this dream off the ground, but says Carmona is the man who made it all happen.

No doubt, restaurants and food businesses have been some of the hardest hit. Say said they have experienced a 50% drop in overall business, so he is happy to have an opportunity to participate in the Loveland Food Truck Rally this year.

To boost business, Scratch and other food trucks have also partnered with local brew pubs that must serve food to stay open.

Scratch partners with Lefthand Brewing, in Longmont, and City Star, in Berthoud.

How it works Four food trucks set up shop at four Loveland parks each week—including Fairgrounds Park, Mehaffey Park, Loveland Sports Complex, and North Lake Park. The event runs from 5 to 8 p.m., until September 16.

The best way to track your favorite food truck is to visit the Loveland Food Truck Rally Facebook page to see the rotation schedule.

Carmona updates the event page weekly so hungry patrons know where to find their foodie faves. Visit the event page regularly to see updates. To help protect these businesses, please avoid congregating in the parks after picking up food. Remember--grab and go.

the

NIf you dare to blow some smoke—stop by Liquid N2 O G A Try DR Ice Cream to try “Dragons Breath Sunday.” Carmona soaks cereal in liquid nitrogen and tops it off with a scoop of ice cream—and then watches customers turn into something dragon like.

LovelandMag.com

August/September 2020

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Loveland Classical Schools is a K-12 classical, and Core Knowledge tuition-free public charter school in the Thompson School District August/September 2020

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LOVELAND MAGAZINE 41

EDUCATION

TH

E

N

EW

By EMILY BAUDOT for LOVELA LAND A MAGAZINE

Adapting to the pandemic hasn’t been easy, least of all for families with kids.

Their usual pastimes disappeared. We had to work around them at home. And when the pandemic wouldn’t end, we dealt with the nightmare of at-home schooling.

42 LOVELAND MAGAZINE

LovelandMag.com

August/September 2020

pre Ad d c ret into auti ition urn pla on al to ce b s ar safe e sc t ho efore bein y ol. g (Sh stud pu utt ent t e rs s toc k)

hough tecchnology like Zoom m kept teachers in n touch with theirr students, it was w hardly a useful learningg tool. Class time was often loud and uncontrolled.

Microsoft Forms and other classwork programs were ineffecttual and couldn’t prevent ch heating.

Teachers compensated d the best they could, though schools were, frankly, caught off guard.

But school boards quicckly regained their footing. Throughout the summer, they worked to crreate an effective, safe plan for our kids. k We’ve zoomed in on Thompsson School District to share its plaans for the upcoming school year. To o be sure, it has been unsettling to see school officials on guard instead of purely excited about school starting up again.

Shortly after school let out, Thompson School District shared tentative plans for the 2020-2021 school year.

They outlined three possible strategies to teach effectively despite the uncertain future.

The first split online and in-person classes between different age groups.

Younger students would appear in class, while older students would learn at home.

The second option mixed online and in-person sessions for every grade.

The last—and the one no one hoped would be necessary—had every student staying online full-time. All seem to be well-reasoned contingency plans, especially considering no August/September 2020

one knew how the summer would go.

Summer went on, the weather warmed and infection rates stayed steady. Meanwhile, the district remained committed to its pandemic response plan. They regularly updated families with advice from the Larimer County Department of Health and Environment and the Centers for Disease Control and Prevention.

At a virtual school board meeting in June, superintendent Dr. Mark Schaffer confirmed a “more concrete” plan was coming in late July. At the time of this writing, they’ll share the plan on Thursday, July 23. But what’s set in stone, and what’s still up in the air?

The answer is a discomforting mixed bag. Michael Hausmann, TSD’s Public Information Officer, was quite candid about the foggy horizon. He described the current course of action as “kind of fluid.”

It makes sense. After all, plenty can change between now and when school restarts in a month. To stay as LovelandMag.com

prepared as possible, Thompson School District used parenttteacher h ffeedback db k tto refine its plans.

“We partnered a lot with families and staff members ... and conducted surveys,” Hausmann explained. Most respondents wanted the kids back in school. But there was a small, understandably concerned minority who wanted to keep learning online.

Hausmann acknowledged their feelings were valid.

“Our approach is ‘do what is best for your family,’” he said. “While we believe the best place for kids to be is in school ... we want to make sure that families that don’t want that are supported and respected.”

With that in mind, the district came up with two options. Parents can opt for online classes if they like.

The parameters for those classes are

LOVELAND MAGAZINE 43

Traditional Dishes with an “Also Known As” twist!

We have a lot of fluidity in the plan itself... this is an ever-evolving situation.

still uncertain. But if they’re comfortable, students can attend school full-time with health precautions in place.

Hausmann elaborated on the latter.

Physical distancing was, of course, a no-brainer for an in-person back-to-school day. Staff would also enforce measures like mandatory face masks or coverings and one-way hallways. But specific preventative measures would become parent or guardian responsibilities.

Although school staff would have daily compulsory temperature checks, students would have no such requirement. They would have to watch their health at home and, if they felt the least bit sick, stay home.

Certain classes might need special measures to work normally. Ian J. Stout, the Executive Director of Loveland Classical Schools, reflected that their Socratic classroom model would need a few changes.

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“We’re not sure what that looks like ... we might have the students wear masks in a line, or go outside,” Stout said.

The new rules force instructors to customize their lesson plans to meet pandemic safety guidelines. Group work, for example, may not appear at all in the coming year.

As far as athletics and electives go, TSD’s administration’s still unsure of the specifics. It’s an answer families desperately want, however. Especially since in Poudre School District athletes.

Hausmann admitted they don’t have answers for that just yet. “We have a lot of fluidity in the plan itself,” he reiterated, “... this is an ever-evolving situation.” But for now, it seems like TSD’s done all they can to prepare.

Moreover, the district’s primed to make changes whenever needed.

As noted above, the district is still updating its plans daily. Hausmann says parents should use the time to speak their minds. The district and individual schools hold regular virtual community forums.

LovelandMag.com

August/September 2020

un

Parents can n attend and submit questions beforehand through he a survey. Th next district forum for Thompson School District will stream at 6 p.m. on Thursday, July 30. At the time of this writing, the for um isn’t on social media or TSD’s caalendar. The meeting will probably sttream from Thompson School Disttrict’s YouTube channel, with a survey posted in advance so n submit questions. families can Hausmann also advised parents to L County’s coronacheck out Larimer virus FAQ and TSD’s collection of

pandemic resources.

That way, they can make an informed decision on whether to keep the kids home or send them to a safer but much different-looking

O wi nlin ll li e co mf opt kely lear ort ion st nin ill g a (Sh ble for th be w utt ith os an ers c e toc lass k) roo ms .

“We’ll continue to build this out as we go,” Hausmann summed up. That’s a sentiment for not only schooling but also for the economy and our lifestyles, too.

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August/September 2020

LM MIND & BODY

7 Ways to Prevent Eye Damage From

Too Much Screen Time

By EMILY BAUDOT for LOVELAND MAGAZINE It’s the middle of a work-from-home day. You’re focused on a spreadsheet when you notice a nagging pain in your neck. Your eyes feel itchy. A headache starts coming on. Your average day gradually turns miserable.

Your kids may not fare much better.

If any of this sounds familiar, you could be dealing with chronic Digital Eye Strain or Computer Vision Syndrome.

The Dangers of Extended Screen Time

Too much time in the sun’s ultraviolet rays damages our skin and eyes. Folks aren’t afraid to spend big on nice sunglasses and high SPF sunscreen. But light damage isn’t only an “outdoors” problem.

August/September 2020

Manmade light sources like LEDs generate potentially harmful visible blue light rays. And since computer screens use an additive color system, you could be looking at blue light rays even if nothing on your screen is blue.

We don’t know exactly how blue light affects humans. Still, animal studies show “blue light can cause toxicity to [irreplaceable] retina photosensitive cells.” That tracks since many people report eye strain, dryness and migraines after long hours of tech use.

When experienced at once, these symptoms indicate Computer Vision Syndrome or Digital Eye Strain.

These conditions vary from mild to severe, depending on age, time spent with technology and other factors.

How can we prevent Computer ViLovelandMag.com

sion Syndrome in modern life?

Everything from education to commerce to entertainment hinges on screens in the 21st century—especially in the midst of the pandemic, which forces workers and students to cyber-commute.

So what to do if we experience these symptoms but can’t avoid screens?

7 Ways to Protect Your Eyes

If you’re lucky enough to use technology less than 30 minutes a day, you may not need to worry. Limited blue light exposuredoesn’t usually cause irritating symptoms.

But anyone behind a screen for longer than an hour a day should consider the following protective measures.

LOVELAND MAGAZINE 47

If you prefer mechanical filters, there are also screen protectors that can block blue light.

5. Invest in computer glasses or upgrade your prescription lenses

Additional screen time can put strain on your children’s eyes as well. ( Shutterstock)

1. Optimize how you view your screen

This may sound familiar if you’ve heard tips about good posture.

Keeping both feet on the floor, setting your screen above your line of vision and angling it away from glare stops Digital Eye Strain as much as backaches.

This goes for phones and tablets, too—keep them a foot and a half away from you when possible.

2. Turn the brightness down

Screens are like volume knobs—you don’t have to keep them cranked to 11 all the time.

Play around with your device’s settings, and you’ll be surprised at how little brightness you need. You may also adjust the color balance to reduce blue light output. It’s a

common-sense trick tech users often forget.

3. Use “dark mode”

LED screens use additive color systems, combining different levels of blue, green and red lights to make different colors, like white.

However, they use weaker or no-light levels to make black.

If you find yourself using apps or programs with white backgrounds, consider looking in the settings for a “night mode” or “dark mode.” While using dark mode may not completely eliminate blue light, it will undoubtedly lower the intensity.

4. Use apps or filters to limit blue light

There are plenty of easy-to-use apps that easily adjust your phone’s color balance.

Tech users who spend full days online might consider professionalgrade computer glasses. These work with normal or prescription lenses and are specifically made to reduce Digital Eye Strain.

Chat with your local optometrist about changing your current eyewear prescription to include a reflective lens coating or a UV filter.

6. Keep eye drops handy

Staring at anything for a long time dries your eyes out. Combine that with bright lights and Colorado’s arid climate, and ouch! You have dry eyes and eye strain. Over-the-counter eye drops or artificial tears are handy to reduce this annoying symptom. If name-brand drops don’t work, speak with an optometrist about a more powerful prescription.

7. Just take a break!

Our last tip is simple yet effective.

Find some break time. Take five minutes every hour to focus on something in the distance. Stopping the effects of eye strain can be that simple.

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