Restaurant Reviews

“PUT A FORK IN IT” – Till Kitchen

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Over 1,000,000 Viewers



Colorado Springs, CO

Five Fork Rating

Reservations Highly Recommended



Without a doubt, one of the first questions Coloradans eventually ask a tourist is, “Are you from sea-level?” A very serious question for residents of the “Mile High” state, where the altitude can sometimes leave visitors from lower elevated domiciles feeling a bit winded.


But no worries. Adjusting to the atmosphere may limit ambitious physical excursions for a day or two, it’s powerless against the driven foodie in search of fresh, local fare.


Colorado Springs, home of the Air Force Academy, is nestled comfortably at the base of Pike’s Peak, just east of the southern point of the majestic Rocky Mountains. It’s a nature lover’s paradise, and Till is often the place where neighbors and guests fuel up at brunch, take a leisurely lunch, or end their day at dinner.


Owner Mitch Yellen opened Till to much acclaim in 2016 – and for a dedicated reason. When his beloved sister was diagnosed with cancer, she overhauled her diet and committed herself to healthy eating in pursuit of a better quality of life. She opted for locally grown and raised vegetables and protein. Yellen was sold on the concept and established state-wide and local relationships with purveyors and vendors that produce the best and highest quality ingredients.


It’s easy to see why it’s a favorite hotspot all year-round. Diners relax in the cozy open-air layout and pick their favorite table, spot at the bar, or seat at the Chef’s Counter to watch Executive Chef Josey Boyd and team in action. While the culinary principles are based on farm-to-table practices, the menu still packs a hearty dish…or three.


“Our guests and regulars enjoy our seasonal menus from May until August, which is the length of the produce season in and around Colorado Springs,” said Chef Boyd. “But, at the end of the day, we’re a small mountain town. We like our meat and potatoes.”


And that’s no exaggeration. Till collaborates with the Arkansas Valley Organic Growers (AVOG) for seasonal items and Corner Post Ranch for prime grade beef, bison, and pork. Having access to high quality ingredients is why certain items are offered year-round, like the “Bone-In Tender Belly Pork Chop,” “Corner Post Grass Fed Beef Burger,” and brunch exclusive “Lamb Gyro.”

But it’s not all from afield. Till operates a fully staffed in-house bakery and produces parker rolls, baker’s choice and other hot, heavenly breads for table service, sandwiches and all of its Colorado Sourdough Pizzas, like the popular “Mushroom & Gruyere” and tasty “Sausage & Kale” pies. Stick around for homemade desserts, too.


Coors still reigns supreme in Colorado, but local breweries are well represented on tap at Till. From amber IPA’s to Pumpkin Spice Italian Cream Scratch Soda, every type of thirst will be appropriately quenched. In addition to a venerable wine list, regional spirits – like Lee Spirits – are used in Till’s impressive, craft, signature drinks.


“We focus on the whole dining experience and want diners to enjoy our casual atmosphere,” said Assistant Manager Taylor Jones. “Guests really like the fact that they’re receiving five-star, white table cloth service without the fuss.”


One can’t help but wonder exactly why Mitch Yellen named his restaurant Till. It’s quite profound, really. At the end of his sister’s battle with cancer, he did not say, “Goodbye.” Instead, he uttered four words: “Till we meet again.”




Till is open 7 days a week for lunch, dinner, and happy hour. Brunch service on Saturdays and Sundays. With advance notice, dietary restrictions and food allergies may be accommodated. Reservations recommended and can be made by calling or on Open Table. Fall menu for all services will be introduced at the end of September 2018.


Dana M. Lewis is a professional writer and lives on the Main Line of Philadelphia. She graduated from the Culinary Institute of America in 2003.

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