Call it a culinary hat trick for restaurateur Hannah Hopkins, who recently opened a new breakfast/lunch joint on Ninth Street where Low Country Kitchen used to be. We’re thrilled to see our customers enjoying the new spaces and can’t wait to host so many more new guests at max capacity this summer.” Old MacDonald Had A… Yampa Valley Kitchen Focuses on Farm Freshįirst Mambo’s, then Besame and now Yampa Valley Kitchen. “It feels great to now have increase seating with shared dining spaces at Creekside and Laundry, and expanding and renovating the Salt & Lime dining area. “The pandemic really drove us to get creative on expanding seating capacities and we’re grateful for that motivation,” says Rex’s Group Lindy Schwanke. And like passing plates at dinner, they’re sharing: Creekside uses Laundry’s dining room for breakfast and lunch, and Laundry moves in come dinner. Owner Rex Brice’s team also busted out walls a few blocks away at Creekside Café and Laundry, creating a pass-through to better space out guests. Add a rooftop deck and that’s worth yelling Ole! Like early railroad builders boring a tunnel, the demo created a through-passage to a new dining area, adding 2,000 more square feet and doubling its existing dining space. Expanding its footprint like its enchiladas do your belly, S&L busted through the adjacent wall separating it from the former Artisan’s Market. Owned by Rex’s Family of Restaurants, Salt & Lime and The Laundry/Creekside Cave have done some brickwork demo to enhance their dining options during, and after, the pandemic. But it was as classic of a bar as you’ll anywhere out West.” Who Ya’ Gonna Call…Wallbusters! Salt & Lime, Laundry Bust Walls to Boost Biz “One said Montana, and another said South Dakota. Sidebar: What Happened to the Ghost Ranch Bar?īar historians rejoice (or cringe)! The Ghost Ranch bar, which reportedly came from the Black Hills and was the one where “Rocky Raccoon met his match,” was sold by the building’s owners to a bar broker who has plans to re-sell it. “We ended up getting conflicting stories on where it came from,” says building partner Cam Boyd. “We’re excited to be back open and we’re starting with a smaller menu,” says Gabriel, who still serves up his fish burritos “the good way” if you know to ask. There’s no seating, so customers order through a take-out window. every day, and then Clyde’s team moves into the same kitchen, slinging pizzas to go. After closing his long-running Mex restaurant on Ninth Street in November, where he’d been slinging burritos for 15 years, Azteca owner Jonas Gabriel has now opened anew below Ghost Ranch, tag-teaming the space with Clyde’s Pies. Showing that teamwork and partnerships are alive and thriving in the eatery world, Azteca and Clyde’s Pies are teaming up to share a space in the bottom of the Ghost Ranch building at 56 Seventh St. We prefer musical fares-as in the ol’ switcheroo sweeping through Steamboat’s restaurant scene this season, with some expanding, some moving and others spicing up their offerings.

Scuttlebutt corner