We were driving through Colorado on an adventure that took us on roads we have never traveled before. We weren't planning to stop to eat in Cañon City, but hunger growled in our empty bellies and we decided that we really weren't going to be able to hold out. After reading the menu available online, we decided this was the place we were going to try.

From the moment we entered the artistically restored space, we were happy about our choice. Our very young hostess stepped from behind an old kitchen appliance which had been repurposed into the Maitre d' Station, and welcomed us, explaining the process of selecting our own salt and pepper shakers. We chose the most adorable pair of piglets, and I could not help but reminisce about my grandmother, who also collected these lovely little treasures. 

Already in a happy, homey, and hungry mood, we ordered Magic Mushrooms, Reuben Rolls, Quail Eggs, Root Fries, the appetizer-size Four Cheese Mac 'n Cheese, and a Bacon Bleu Cheese Burger. There were so many interesting things on the menu that we decided to stick mostly to the appetizers so we could try a bunch of different things without getting overly stuffed. It should be noted that I attempted to talk Raz out of the burger, but I'm glad I didn't because it was grilled to absolute perfection with completely savory, smoky bacon added and some bleu cheese that announced itself from the other side of the table. So good!

My primary dish was the Four Cheese Mac 'n Cheese, which was already pretty grand on its own, but I accidentally dropped one of the Magic Mushrooms into the bowl, and realized that was the most fortuitous combination I could have ever imagined! I finished the two dishes by combining them, since the seasonings on the mushrooms that I could not quite place elevated the already excellent Mac 'n Cheese to absolutely mind-blowing.

The Reuben Rolls were a nifty concept, and the crispy outer wonton paired well with the internal beef and Kraut. I loved the mustard dipping sauce, so much better than the 1000-Island dressing generally associated with Reubens!

I'm guessing that Teek will have a run on their quail eggs at Halloween due to the resemblance to little eyeballs. The eggs themselves were little, boiled eggs, but the spicy, pickled veg that makes the remainder of the dish was a thing of brilliance that I wanted more of the moment I tasted it!

The Root Fries are fine-cut, thus providing maximum surface-to-fry ratio for soaking up the various sauces from all of our other dishes. They were fried slightly crispy and a little dark, making the parsnip and sweet potato difficult to distinguish from the white potato. This made the dish extra exciting, since it added the element of surprise in every bite. I also really wish more places would mix parsnip in with their fries, since it adds something wonderful in the flavor profile that I just can't describe.

All in all, an amazing dinner experience that made us want to drive all the way back to Cañon City just to visit again.