We are having Sunday Spring Jazz Brunches — 10a.m. to 2p.m. starting Easter Sunday. Live music from 11a.m. to 2p.m. featuring John Wise (bass) and Ken Janzen (piano).

Truffle Egg Soufflé

Leeks, Gruyere cheese, Barvarian

Ham served with Home-Fries – $9.25

Motif Eggs Benedict

Poached eggs in Artichoke cups served

Sautéed spinach, tomatoes, goat cheese

Béarnaise – $8.75

Two Eggs Any Style

Home-fries, Bacon and Toast – $9.00

Texas French Toast

Pecan Rum Syrup – $8.25

Grilled Sirloin Steak

Served with Motif Home-fries, two eggs

Any style, pan sauce gravy – $14.00

Green Apple Beignets

Five spice sugar, buttermilk

ice cream – $8.75

Fresh Baked Pastries

Orange Honey Lavender butter – $7.00

Croque Monsieur Panini

Sourdough, ham, Gruyere cheese – $8.25

Shrimp Cocktail

Bloody Mary Dipping Sauce – $9.00

Sides

Motif Home-Fries – $3.00

Apple-Wood Smoked Bacon – $3.00

Sourdough Toast – $2.00

Drinks

Bloody Mary

Vodka and Motif’s special blend of

tomato juice and spices -$6.00

Mimosa

Champagne and orange juice -$6.00

Bayou Breeze

Rum, limeade and mint – $6.00

Hyatt Pinot Gris – Greeting Wine

Roza Ridge Chard/Viognier

Potato Round with panseared Salmon medallion, lemon butter dill toasted, garlic Burre Monte

Roza Ridge Syrah

Mixed greens with crispy herbed goat cheese croutons and a roasted shallot vinaigrette.

Roza Ridge Merlot

Sweet Potato Gnocchi with black truffle cream sauce

Roza Ridge Cabernet

Prosciutto & Pistacchio Crusted Rack of Lamb with parsnip chive mashed potatoes and a pomegranate jus

Hyatt Riesling

Apple Flan & Carmel with chai whip

2007 Santa Cruz Mountains Chardonnay

Artichoke, Tomato and Goat Cheese Stuffed Puffs

2007 Santa Cruz Pinot Noir

Pan Seared Shrimp Red Chile, Ginger, Kaffir Lime
with Miso Braised Bok Choy

2007 Paso Robles Merlot

Motif Style Steak Fritz with Foie Au Poivre Sauce

2007 Cabernet Sauvignon Alexander Valley Sonoma County

Whipped Brie de Meaux en Feuillete

2009 Monterey Chardonnay

Mixed Berry Medley, Honey, Cinnamon Shortbread Mascarpone Whip

$45.00

Small Plates

The Motif Salad

Seasonal greens, Anjou pear, shaved

sourdough crouton, Serrano ham crackling

warm brie vinaigrette – $5.00

Crispy Chicken Bites

Brined prosciutto crusted chicken

roasted shallot dipping sauce – $8.00

Salmorejo Shrimp

Skewered tiger shrimp, New Mexican

chili marinade- $8.00

White Truffle Fries

Shoestring potatoes, white truffle oil

minced chives, Manchego cheese – $6.00

The Panini

Sourdough, fresh mozzarella, fresh basil

Beefsteak tomatoes – $7.25

Kobe Brioche Sliders

Kobe beef burger, oven roasted tomato

rocket arugula, whipped Port-Salut

and, prosciutto bacon$10.00

Steak & Potato

Sauteed 4oz filet of beef on a crispy

potato with Béarnaise  – $14.00

Sweet Potato Gnocchi

Delicate handmade gnocchi, sage cream

And crushed amaretti- $8.00

Asian Salmon

Fresh seared salmon, soy caramel

over toasted garlic spinach – $12.00

Artichoke Tempura

Artichoke bottoms with

citrus dipping sauce – $7.00

Semolina Flatbread

Caramelized shallots, figs, Herb goat

cheese with honey drizzle – $7.50

Charcuterie

Arbequina olives, Manchego, Mahon

Queso Azul, Mostata di frutta, Sopresatta

Sourdough baguette – $12.00

Lobster Ravioli

Served with a lobster cream sauce

And Perigond truffle butter – $15.00

Chef’s Special

Ask your server for details

Dipping Sauce

roasted shallotbéarnaise

black chili mayo – srirachi lime aioli

piquillo pepper catsup

Additional Sauces $1.00 each

Dessert

Fresh Fruit Cobbler

Mixed berries and apples topped with chai

Whipping cream, puff pastry and vanilla

Bean ice cream – $8.00

Maple Crème Brulee

Infused with Vermont maple syrup

And raw sugar shell – $6.50

Warm Chocolate Lava Cake

Served with toasted walnut sauce and

vanilla bean ice cream – $7.00

Please be advised that an 18% gratuity

will be added to parties of 6 or more

and will be on one check.

Lightly seared Ahi tuna dusted with Motif spice toasted wonton square with sliced cherry tomato, serrano pepper, shaved scallions and micro wasabi sesame ginger sauce.

Rachel Hess, left, and Christina Rizzo, both 16, shopped at the Barracuda Bazaar in Old Colorado City on Sept. 30. The store, which has been in neighborhood for 15 years, recently moved down the street to a new location on Colorado Avenue.
October 08, 2010 4:23 PM
The Gazette

For decades, Old Colorado City has had T-shirt shops. It’s had good ethnic restaurants. It’s had tchotchkes. And now it has something else: buzz.

We’re not talking about the buzz from marijuana dispensaries. We’re talking about buzz, as in “Have you been to the sexy new jazz club?”; “Have you seen that cool new coffee shop?”; or “Did you see there’s an Ethiopian restaurant?”

The bubbly gossip speaks to a new level of hip in a place that once considered antler chandeliers the height of cool.

Of course, cool isn’t something easily measured, but consider this: Neither the jazz club Motif nor the alt-music venue The Loft even have signs outside their businesses. If you’re in the know, you already know about them, and if you’re not … well, keep driving.

Ricky Sweum – “Piebald City”

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The west side’s new jazz bar, Motif, hits the high notes.

by Bryce Crawford

photo by Brienne Boortz

It’s a few decades removed from its slaughterhouse days, having last seen duty as a storage area for Andrew and Heather Darrigan‘s Food Designers catering company. But this Old Colorado City space still needed more than $100,000 in renovations before coming out the other side as Motif jazz bar.

And yet Motif’s menu — featuring small plates like the addictive shoestring fries with white truffle oil, chives and shaved Manchego cheese ($5), and $10 top-shelf martinis like the sugary-pink, Chambord-laden French — fails to bear out that cost. It’s a deliberate disconnect, says Andrew, who with his wife owns the two-and-a-half-month-old spot with musician Steve Draper.

“When you look at the menu, it’s cost-effective, it’s great,” he says. “We didn’t want to make it crazy-high and get locked into that stuff. But people love it, everyone loves it — they love the atmosphere and the whole thing. The response we’re getting is, [it could be in] Barcelona, or New York City.

“You’ve totally transcended. Once you come into the place, it’s like you’re not in Colorado Springs anymore.”

Coltrane love him, he’s right. Motif has more unpretentious hip personality than the Blue Star.

Rhapsody in hue

Outside, large umbrellas hover over lime sherbet-green cushions on black wicker furniture, stark against the light bamboo fence that frames the patio. Faux tea-light candles flicker on the high-top tables and neighboring booths; though the patio could use more light in full darkness, the warm glow of the inner space spills out through the open garage door that serves as the entrance to the dining room and bar.

Inside, you’re pleasantly lost in the clamor of voices, the swish of a brush stick on a snare drum, and the dum-dum-dum-dum of a double bass. Rich reds, oranges and purples fill painted walls and light shades, while a nacre tile wall reflects back booths and tables structured with clean, straight lines. Mellow lights underneath the glass-topped bar show off changing colors, soothingly illuminating drinks like the crème brûlée martini, a flawless, cinnamony ode to the dessert.

Jazzy delight gets going around 8:30, but the large, lumpy crispy chicken bites ($6) sing as soon as I take a bite. Swabbed through a roasted shallot béarnaise, the juicy brined and prosciutto-crusted pieces yield poultry paradise.

The Gallic staple that is béarnaise richly reappears over the top of the humbly named steak and potato ($12), a creamy four-ounce filet that rests on a thinly sliced and layered, scalloped-potatoes-like pave. With a gentle lemon aftertaste, the dish is complex, primal haute cuisine.

Sentimental mood

With similarly European-inspired sauces, breads and oils all over the menu, Darrigan’s schooling at the French Culinary Institute in New York City is obvious. Take the Kobe beef sliders ($10): Three two-inch-high burgers nestle into delectably buttery brioche rolls made in-house, and arrive decked out with oven-roasted tomato, homegrown arugula and a whipped Port-Salut cheese drizzle. They’re ridiculous, and the most popular item on the menu.

Like the roasted tomatoes, a host of other ingredients hail from Tejon Street’s Extraordinary Ingredients: the pomegranate reduction on one night’s superbly flaky, gossamer-like cod special ($15); the truffle oil on the fries; and crystallized ginger that, candied, tops the coffee-hinted, lush crème brûlée ($5) dessert.

The potato gnocchi ($7) gets another local kiss, with micro basil from Black Forest-based Naturescape Microgreens. Sadly, it’s not enough to rescue a surprisingly lame dumpling-in-tomato-sauce dish.

A second rare miss is the bacon tempura ($6). The pecan maple dipping sauce drips sweet and thick, but during our visit, the bacon must have bathed in the fryer for minutes before being served: Taken together, it all tasted like a burnt-to-hell pork cookie.

Motif shines in every other way, however. The brie vinaigrette-topped Motif salad ($5) of greens, crackling Serrano ham and ribboned Anjou pear is wonderfully light (though I wouldn’t mind more pear). The salmorejo shrimp ($7.50), skewered colossal black tiger shrimp covered in a guajillo chili marinade, are succulence incarnate, while the fresh fruit cobbler ($8) of boozed-up, tart apples and berries, underneath a puff pastry with vanilla bean ice cream, should end every meal.

Motif’s currently open just Friday and Saturday, but this fall will bring Thursday operations and a modified winter patio. Consider it a blessed fix; the combination of food, mood and music is almost addicting. The tapas trend has struck the Springs — see Pizzeria Rustica’s new offshoot, and The Broadmoor’s West Lobby Bar — but for now, it’s Darrigan’s neighborhood hideout that has me impatiently waiting for the weekend.

bryce@csindy.com

February 14, 2011 – 6:00 PM

Charles De Cazanove Champagne

Potato Cup Crème fresh and caviar with a micro onion sprout

2007 Cambria Katherine’s Vineyard Chardonnay Santa Maria Valley, CA

Seared Scallops Mango syrup Edamame Puree Micro Heritage

2007 Byron Neilson Vineyard Pinot Noir Santa Maria Valley, CA

Angel Hair Pasta with Lemon Pesto Micro Basil

2006 La Jota Howell Mountain Merlot Napa Valley, CA

Duck Meatballs w/ Morel Mushroom Cream Sauce

2006 Kinton Syrah Santa Barbara County, CA

Milk Chochlate Lava Cake Ducle De Leche Ice Cream Cherry Jubilee Micro Mint

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