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Volume 1 Issue 6 June 2015
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Creatin g Community By Connecting Neighbors I took my troubles to the Lord; I cried out to him, and he answered my prayer. -Psalm 120:1 NLT
Hunter’s Grill Offers a Quality Experience at Value Pricing By Jan Sciacca
H
unter’s Grille boasts of a top notch staff and a loyal clientele who loves the unique menu. That same clientele has helped spur an enthusiastic and growing Sunday brunch crowd. The restaurant known as Hunter’s Grille, 51 Erie Parkway, existed under three other names and ownerships before owners Don Hess and Mandy Curl purchased it in April 2014. Don admits to a rocky start when news of a “soft” opening somehow permeated Erie neighborhoods and unexpected crowds converged on the restaurant. With his new staff, new menu and food for only those he was expecting, it was overwhelming. Before he knew it, the restaurant, which hadn’t opened yet, was receiving less than stellar reviews. All that has changed. The restaurant is large and can accommodate 200 in its restaurant/bar area and another 60 on its two patios. Don and Mandy sold their Estes Park restaurant in February so Don now spends his days at Hunter’s Grille. His attention to detail shows. For those who haven’t been to Hunter’s Grille, you’re in for a treat. The menu has appetizers that range from Buffalo wings to Calamari to Rocky Mountain Oysters. The salad offerings are gourmet in nature
and include selections of salmon, grilled chicken or juicy marinated grilled steak. With 10 dressings available, there is one to please everyone. There are two types of Don’s award-winning chili, assorted beef, seafood and chicken sandwiches. The menu also sports BBQ, burgers of all types, including veggie, elk and buffalo, 5 premium beef steaks, two types of trout, pecan salmon and the list goes on. Hunter’s Grill is value priced, with entrées listed at $10 or higher. The steaks are superb quality and priced at nearly half what the going rate is at comparable restaurants. Hunter’s Grill was the location for a recent Erie Rotary Club social time. There I learned from locals Jan deLuise and Ila Mettee-McCutchon that I should try their favorite appetizer picks of Calamari and artichoke cheese dip. They recommended the pecan salmon or a three meat sausage plate as a main course. The recent brunch offering on Sundays has been a huge hit with the community. The Sunday before I met with Don, the restaurant had served 60 dozen eggs. Brunch is served Sundays, 9am-2pm and consists of traditional, “favorites,” skillets, omelets, waffles and stuffed baguettes. Hunter’s Grille carries 12 beers on tap
“90% of the food offerings we serve, we make from scratch.”
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and offers seasonal beers as well. The ambiance and the 45’ bar is a good meeting spot for imbibing in the daily special of $1.50 draft beer. Don Hess affirms, “90% of the food offerings we serve, we make from scratch.” Don typically makes all the chili gravies, sometimes arriving as early as 4 a.m. to start his recipes. He shared that he’s won a chili cook-off two years in a row. When I asked what was in his secret recipe, he became passionate in his explanation, like an artist explaining the blends and textures in a painting. He also shared that Jack Nicholson was present at one of the chili cook-offs. The picture he presented indeed showed Jack and Don together at the contest. Don has lived an interesting life. He’s a chiropractor by education but chose not to practice. Before buying Hunter’s Grille, he and his wife Mandy owned a restaurant in Wellington for three years. Prior to that in 2008, they purchased and operated Hunter’s Chop House in Estes Park. Before
Owners and husband and wife Don Hess and Mandy Curl venturing into the restaurant industry, Don and Mandy owned a commercial printing business in Colorado Springs for 6 years where they employed 45 employees. The original link or interest in food for Don goes back to his mother, who had a fascination for gourmet recipes. Don explained that his mother would either eat somewhere or see a recipe somewhere and decide she would make it at home. He remembers his mother being determined to serve a stuffed squid like she had seen in a magazine, even though home to them was a South Dakota farm, where Don was raised. Don credits his father and mother with showing him the creation/discovery process. Later he became aware of the commercial food environment when he worked as an Air Force health inspector. When not at the restaurant, Don likes to cook from scratch, hunt, fish and snowmobile. Mandy likes to visit her family in England, jet ski and read. Hunter’s Grille can be reached at (720) 389-8538 and is on FaceBook, where their menu can be viewed.
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