Colonel D’s Legacy Will Continue

Kathryn Buschle

Kathryn Buschle

Kathryn Buschle, Staff Writer

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When walking around Fort Thomas, it’s very easy to find places to eat. However, finding healthy food options, that don’t take hours to eat, can prove to be difficult. Colonel’s Kitchen is a new bistro open in the place of former Top This Donut Bar.

The owner of both Colonel’s Kitchen and Colonel De Gourmet Herbs and Spices was Colonel De Stewart. Tragically, Colonel passed away suddenly. However, his businesses will continue to serve and continue his legacy.  Mr. Stewart first learned to cook with his mother in their house kitchen. His grandfather also had a fish and poultry shop, and he would always try to help him out with it. When Mr. Stewart’s father and grandfather opened a produce shop, he spent all of his extra time learning about the business. While working at the Kathryn Buschle
shop, he had a regular customer, who would soon after be known as Muhammad Ali, and worked alongside Colonel Sanders, who founded Kentucky Fried Chicken. He also had a cooking show in Northern Kentucky to show people his techniques. Colonel De Herbs and Spices is now the home to over 500 herbs and spices.

At Colonel’s Kitchen, almost all the food is all natural and made inside the kitchen. They bring in turkey, ham, cream and butter all from farms within 100 miles of Fort Thomas. Guetta and bread are made in-house. Every menu item has thought put into it. For example, a customer favorite, The Flop, has maple cinnamon butter on top of the fluffy buttermilk pancakes. Former Virgil’s Café owner, and current chef at Colonel’s Kitchen, Mr. Matt Buschle, said, “I’ve kind of given up on trying to change people’s minds. People are going to order what they want. The best I can do is make something and try to describe it and maybe make suggestions about what I think is good for them based on what they told me their likes and dislikes are.” Mr. Buschle mainly works cooking for brunch on the weekends, and always wants people to try new foods they haven’t thought of trying before. “Colonel’s Kitchen had delicious food. I got The Flop, and I would absolutely go again,” said Rylee Clore, sixth grader.

Colonel’s Kitchen is fast-paced dining; go in, order, eat, and leave, all in the span of 30-40 minutes. “They had great food, and it was a great place. I would definitely go again,” said Sophia Boehmer, sixth grader. Ordering is also different; instead of sitting down, opening a menu, and deciding what to eat, there is a chalkboard menu at the entrance, and a cashier at the end of the line, waiting to give out numbers for a table. The café is open Tuesday through Friday from 7 AM to 2:30 PM, and from 10:00 AM to 2:30 PM on the weekends. The menu for Colonel’s Kitchen “changes every weekend. We get to do brunch, where we can really experiment things we don’t usually do,” said Mr. Buschle.

Colonel’s Kitchen is an option for a quick, healthy breakfast on the way to school, or with family members and friends on the weekend for brunch. Staff working at the restaurant put effort and thought into all their meals.

 

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