Press Release, Articles and Reviews 

Dennis & JoAnn Trujillo Open New Fine Dining Restaurant in Historic Old Colorado City:

Grand Opening October 5, 2018
Colorado Springs, CO
September 13,  2018

Dennis & JoAnn Trujillo, restaurateurs and local small business owners have opened a new fine dining restaurant in Old Colorado City. The Trujillo family bring to you.
  A steak house specializing in high end certified angus beef  with top rate cuts, fresh seafood and handcrafted cocktails. Dennis Trujillo stated,“We want to have fondues not fondonts! We plan to bring a unique twist into the fondue game." After owning and operating local restaurant, Dat's Italian for nine years now the Trujillos decided to take their love of fine foods and extend their knowledge and service to the West Side.  JoAnn Trujillo notes,"We saw this historic building and were inspired to create Templeton's and offer to our community a dining experience that they can't get anywhere else! The decadent old house with it's original wood work, andgorgeous stained glass windows set the atmosphere for a fantastic night out. We made it our own by incorporating  a modern flare into this victorian house. The history of the Templeton family hit home with us as it reminded us of our own two daughters and ourselves." 
Dennis & JoAnn Trujillo are inviting members of the press as well as the public to the restaurant's Grand Opening, which
will be held at 2 South 25th Street  Colorado Springs, Co 80904 on October 5, 2018.  Reservations can be
made on their website ( or thru Open Table.

For more information please contact Dennis or JoAnn Trujillo at 719–635-0261 or [email protected]

Westside Pioneer
Oct. 8, 2018
       A historic Old Colorado City building is now called Templeton's Restaurant, at 2 S. 25th St.
       Started by the couple that created Dat's Italian in Old Colorado City eight years ago - JoAnn and Dennis Trujillo - the eatery takes advantage of the 127-year-old building's two floors. Fondue will be the specialty on the first floor, with steak and seafood on the second. In nice weather, a patio allows outside dining.
       Templeton's is open daily, for dinner only. Some parking is available on-site; a free city parking lot is just to the west.
       When Dat's opened in 2010, JoAnn described it as offering “comfort food.” Templeton's, featuring Broadmoor-trained chefs, is geared for “high-end” diners, she explained.
       The new restaurant's types of culinary offerings were based on perceived demand. According to JoAnn, “there are only a couple of higher-end. 
The new Templeton's restaurant has retained the crafted woodworking - including this decorative piece on the stairway - that is believed to date back to when Henry Templeton built the two-story structure in 1891.  Westside Pioneer photo restaurants in Old Colorado City, Oct. 8, 2018
The only fondue places she knows of are one in Manitou and another downtown.
       As for the Trujillos opening their second restaurant in Old Colorado City - also buying the property Templeton's sits on - JoAnn made it clear that the decision was easy. “We love people,” she said, “and we want more people to come to Old Colorado City.”
       When Henry Templeton came here in 1862, it was by covered wagon. He was accompanied by his pregnant wife and their three children. In a 2009 article for the Old Colorado City Historical Society newsletter West Word, local historian Dave Hughes wrote that from then until his death in 1914 Templeton experienced some financial ups and downs, but he was hard-working, and in 1891 (when he was 60) he built the two structures that bear his name.   One was the three-story office building at the northwest corner of Colorado and 25th; the other was his house, where the new restaurant is situated.
       Templeton's is not the first dining establishment in the converted domicile. The most recent was 2South, which lasted about five years after opening in 2012. At that time, the 2South owners said they'd done major renovations while seeking to retain the building's historic character; these included reinforcing the first and second floors, adding a bathroom, stripping the hardwood floors and creating a full kitchen.
       For Templeton's, the kitchen has been enhanced, explained the chefs, Terry Shampoe and Andrew Barkas. Also, the new owners have taken pains to continue preserving the building's historical aspects, particularly the crafted woodworking, according to the Trujillos' daughter, Maia Conkey, the operating manager. This appreciation is further reflected in naming the restaurant after its builder/original resident, not themselves, JoAnn pointed out.
       The business phone is 635-0261; the website is
Westside Pioneer article

Colorado Springs Independent
 Food news by Griffin Swartzell
Fine dining family

The former 2South Food + Wine Bar has a new occupant. Templeton’s (2 S. 25th St.,
opened Friday, Oct. 5, as a fine dining establishment via the owners of nearby Dat’s Italian, JoAnn and Dennis Trujillo.
“My mom loves food, like all kinds of food, and one of her favorite things to do is to go out to fine dining,” says Maia Conkey, the restaurant’s chief operating officer and daughter of the Trujillos. “It was kind of her dream baby for a long time, and we finally did it.”
Templeton’s hosts two concepts: Upstairs, it’s a fairly traditional steak and seafood restaurant, while downstairs, they’ll specialize
in fondue. They even have two chefs handling the separate menus. Upstairs, they’ve hired Terry Shampoe, formerly executive
chef at The Antlers hotel and, more recently, Great Wolf Lodge. Conkey says his menu’s pretty traditional American steak and seafood fare, but she’s impressed by his spicy salmon dish. It’s cooked with a secret spicy sauce and served with remoulade, and Conkey says the meat comes out such a vibrant pink that it looks fake. Andrew Barkas ormerly of N3 Taphouse, will helm the fondue operation. He’ll be serving what Conkey calls a traditional four course fondue meal: a cheese starter, salad, a protein and chocolate to finish, though there’s an element that’s decidedly not traditional. “We are not boiling our meats,” says Conkey. “We call that a fon-don’t.” Instead, they’ll offer tabletop grills for cooking meat, more akin to Korean barbecue. Conkey says that while her family has enjoyed going out for fondue dinners, Dennis always hated boiling or frying meats at the table. He and Barkas came up with the idea to use grills instead. And while they’re not serving banchan, Barkas has formulated his own sauces — Conkey mentions bourbon barbecue and avocado Greek yogurt sauces as particular standouts. For beverages, Conkey says they’ll have a “classic bar with a modern twist,” featuring 
Colorado-distilled spirits, primarily from Salida’s Woods High Mountain Distillery.   They’ll also offer a range of wines and four rotating taps for Colorado-brewed beers.