"I'll be cooking and teaching the kitchen new ideas for two or three months, revamping the lunch and dinner menus and bringing on a happy hour concept with new cocktails and a great wine by the glass selection," explains Wahaltere. "We're also going to work more closely with Colorado farmers and growers, and the menu will have a lot more local and seasonal ingredients," he adds. "The kitchen and staff is doing a lot of really great things already, and I feel comfortable that this team will continue to do great things."
Wahaltere says that he'll start introducing new dishes to the current board on Easter.