We’ve created a welcoming atmosphere for our communities to gather and savor a taste of the unexpected. When ingredients are grown with care, harvested at the peak of ripeness, and prepared to perfection—every bite is something to be savored. That’s why we source from farms and purveyors who share our commitment to sustainable practices. It’s why our salmon is wild-caught, and our meats, poultry, and eggs are pasture-raised and hormone-free.
Even the water we source is high-quality then filtered through reverse osmosis. Keeping Colorado Strong, we use only recyclable or compostable containers, and our building features reclaimed materials such as locally sourced beetle-kill pine tabletops. Enjoy your time with us knowing that as we serve you, you’re helping to serve and support this beautiful place we call home.
At Till, you can expect incredibly fresh, whole food. We care about our community and source from numerous local farms and businesses. Everything is prepared fresh daily, from our meats, sauces, and vegetables to our artisan breads.
We take pride in an 18-hour fermentation process for our Colorado Sourdough-allowing wild yeast to give the best flavor possible.
Our Sourdough pizzas are wood fired made from scratch using fresh ingredients, including shredding our own cheeses and butchering our meats in-house.
Our seafood is flown in fresh daily to insure the best sushi prepared by our chefs and right to your table. Our Executive Chef, Gerry Castro came to Till from Napa, & leads the culinary team to bring your family and friends a unique casual dining experience.
Till is more than a neighborhood restaurant; it is a lifestyle.
WORLEY FAMILY FARMS
Because the best food starts with the freshest local ingredients
Monte Vista, Colorado
“We try hard to grow stuff that people like to eat,” says Carla Worley, co-owner of Worley Family Farms and Hi-Land Potato, Inc. “They aren’t just pretty!”
If you’ve never grown potatoes, you probably never thought of them as pretty. Root vegetables generally don’t put much energy towards being pretty since they spend most of their lives underground.
A potato, however, is not your ordinary root vegetable. After the seed germinates and a stem struggles to break through the soil into the sun,leaves spread out and in time, the plant blossoms. The effect is stunning: abundant, beautiful, petite flowers that grow in clusters. They might be purple or white or pink, depending on the variety. When you drive past a potato field, you might even mistake it for a cut-flower farm.
The Worley family doesn’t grow potatoes for beauty, though. They choose their varietals for flavor. Carla’s father, Carl Worley, started growing potatoes as a young man more than 70 years ago. Over five generations, the family has gotten very good at it.
These delicious potatoes grow very well in southwest Colorado’s high-altitude San Luis Valley. Several of Hi-Land Potato’s neighbor farms alsogrow potatoes that people love to eat.
Why do potatoes grow so well at 7,600 feet? “We grow low-input potatoes,” explains Carla. Since the local air tends to be bone-dry, thefarm doesn’t need to use fungicides to prevent moisture-loving potato fungus. And since summer temperatures trend cooler at high altitude, the potatoes don’t suffer in heat. Best of all, the Colorado Potato Beetle doesn’t survive at this altitude. So Hi-Land doesn’t need to spray pesticides or natural biological deterrents.
If you’re planning a visit to the San Luis Valley, contact Worley Family Farms for a tour. When is the best time to visit? You guessed it! Go in July, when the potato plants are blooming.
Enjoy the beauty … then enjoy the flavor as you eat those tasty local taters.
Carla’s Roasted Potato Recipe
Chop 2-3 potatoes and put them in a gallon bag with olive oil, salt and pepper. Shake it up, then dump onto a cookie sheet and bake at 425degrees for 15 minutes, or until golden brown.
“You’ll have wonderful potatoes,” Carla promises. “Especially if you get them from us!”
CORNER POST MEATS
“We want to connect people back to their food,” says Adrienne Larrew, co-owner of Corner Post Meats.
That philosophy fits in perfectly with Till Kitchen and we are proud to serve grass-fed meats from this Colorado ranch. Dan Lorenz, Adrienne’s partner, notes that they follow Old World traditional methods of raising meat by following “the simple wisdom of the natural world.” Animals are raised according to their needs, not economic expediency. These sustainable methods nurture the land rather than destroy it.
Connect with Your Food
Plan a visit to Corner Post (10165 Hodgen Road in Colorado Springs) to take a tour and see for yourself how a ranch should be run. In the springtime, you see lambs running around with their mothers, chicks learning how to scratch and peck with their tiny feet and beaks, and young hogs rooting around in the sunshine.
You might see the horses come plodding over from the pasture when they hear the voices of Adrienne and Dan. Visitors travel to the cattle pastures in a wagon, but the ranchers interact with them the old-fashioned way – on horseback.
Cyclical Management Improves the Soil
Adrienne and Dan lease this land from the Audubon Society for cattle grazing. Why would an environmentally conscious organization lease to cattle ranchers? Because proper grazing actually improves the land! It works like this:
- First, the cattle graze on pasture. They eat parts of plants, but they don’t have time to graze down to the ground, which means the grasses can grow back. The cattle also leave their own special kind of fertilizer around the pasture.
- After a certain amount of time, the ranchers move the cattle to another pasture and pigs take over. Why pigs? Because they root into the dirt to find food with their snouts, loosening the soil.
- Finally, the chickens are allowed on the pasture. Chickens produce nitrogen-rich droppings, eat every bug they can get their beaks on and scratch up the ground, allowing oxygen into the soil and mixing the fertile cattle droppings into the dirt.
When the chickens move on, the soil is rich and healthy, giving the plants what they need to thrive.
Not only is the land improved by this kind of grazing, but it produces healthy animals with flavorful meat. Don’t expect your Corner Post steak to taste like mass-produced, feed-lot steak. Pastured animals from heritage breeds produce clean, nutritious meat with subtle differences in flavor, almost like fine wine made from organic grapes.
Adrienne and Dan welcome visitors during their monthly ranch tours. Visitors learn about ranching, see the animals in the pastures and paddocks and meet the people who work there. They want you to know their story and to know where your food comes from.
Sign up for a tour on the Corner Post website, enjoy your day on the ranch and the next time you bite into a grass-finished, artisan steak from TILL, celebrate your connection to the food, the farmer and the land.
Beets, Green Beans, Cucumbers, Butternut Squash, Zucchini Squash
Red and Jumbo Onions
Organic Pea Shoots
Seedless and Mini Watermelons
Carrots and cabbage
Zucchini Squash, Roasted Peppers, Pinto Beans, Organic Tomatoes
Kale, Beets, Cabbage, Spinach, Butternut Squash, Acorn Squash, Cilantro
ROCKY MOUNTAIN EGGS
RUSSET POTATO EXCHANGE
Red and Yukon Potatoes
Beets, Kale, Cabbage, Parsnips, Zucchini
Peaches and Cherries
Half & Half Creamer, 2% Milk, Whipping Cream, Whole Milk, Buttermilk, Skim Milk
Shallots, Potatoes, Onions
MOUNTAIN QUALITY FARM
UNITED MARKETING EXCHANGE
Peaches, Cherries, Pears, Apples
- BRIARGATE AREA -9633 Prominent Point
Colorado Springs, CO 80924
Brunch: Saturday-Sunday 10:00am-2:00pm
Happy Hour: Monday-Friday 3:00pm-6:00pm
The ROOST Coffee House: Monday-Sunday 7:00am-3:00pm
Hours are subject to change.