Local eats: Pan & Fork
September 2, 2015
I didn't realize that you didn't need a membership to go to Pan & Fork since it's on the golf course, but I found the best view from the patio of Sopris. Chef Philip Kendzior just started a new menu this week, so it will be interesting and exciting to see what people's favorites are.
Susie Jimenez: What are the new or old favorites on the menu that you want people to definitely try?
Philip Kendzior: The fried chicken and waffle with a fennel whipped butter and the grilled DOUBLE thick pork chop.
(As I interviewed him, a guest named Trevor ordered the fried chicken and waffle, stuffed his face with them and gave me two thumbs up. So that's always a good sign.)
SJ: What type of feel are you going for?
PK: It's a relaxing, casual place to enjoy the view and the food. We have scaled our menu from 28 items to 18 to create playful additions. We also have our menu on Sundays for brunch along with specials. There is something for everyone on the menu.
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SJ: You are not open all year round. What are the dates and what is available during the off season?
PK: We are only open from May 1 through October 31, but this is a great venue to rent for special occasions with a specific menu deepening on your needs. You can't beat looking at Sopris, even in the winter.
SJ: What is the drink guests should try?
PK: DJ premium, which is Don Julio-based margarita with fresh squeezed citrus. There are also seven Colorado drafts, and you can also ask Nicole (bartender) to give you the Nicole special. She's there Thursday through Monday
SJ: (Ben, guest) What do you like about coming to Pan & Fork?
Ben: I like to dine out on my own a lot, and they don't have a bar menu, which is great because I like to order from the regular menu and sit at the bar. I don't like weird names on the menu, and they have it written exactly as I want to order.
Pan & Fork is open seven days a week for lunch and dinner with breathtaking views and a comfortable, relaxing atmosphere.
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