See also: Spanky's Roadhouse closes for a major remodel
"Everything -- the flatware, the dishes, the glasses, the floors, the tables the booths -- it's all new," says Flator, noting, too, that the menu, which is executed by executive chef J.D. Brown, who also commands the kitchen at Hodsons Bar & Grill, at the Streets at Southglenn, was completely retooled, as well. So while there are still shakes and burgers on the menu, including a burger heaped with bacon, hash browns and a fried egg, the sum of which is squished between two glazed doughnuts, the menu, stresses Brown, is a "melting pot of everything, most of which is scratch-made" -- and when it's not made in house, it's sourced locally as much as possible. "We're really proud of the fact that we've gotten to the point where we're making so much in house, and we're especially proud of our bakery section," says Brown.
And along with a swell of new foodstuffs (I really liked the latke Reuben), there's a new bar menu, too, with ten draft beers, most of them craft, plus bottles, cans and bombers. Wines, signature cocktails, including several martinis, all of which are poured in sterling sliver martini glasses, and drinks "for sharing," namely a sixty-ounce fish bowl stocked with vodka, rum, blue curacao, fresh pineapple juice, Swedish fish and Nerds and a 48-ounce Beer-Rita with tequila, ensure that college students -- and everyone else -- have plenty of reasons to stagger home. And there's a slew of TVs -- also new -- tuned to sports.
In addition to lunch and dinner, the Roadhouse also added breakfast to its lineup, which begins at 7 a.m. every morning. The kitchen is open until 9 p.m. on Sunday and Monday, 10 p.m. Tuesday through Thursday and 11 p.m. on Friday and Saturday. Here's a sneak peek at the space and several of Brown's new menu items, including that diabolical doughnut burger.
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