Exclusive first look: Atomic Cowboy/Denver Biscuit Co opens Thursday on South Broadway
Back in April, the month that Crimson Canary closed on South Broadway, a Westword reader suggested that Drew Shader, owner of Atomic LLC, a restaurant group that includes Atomic Cowboy, Denver Biscuit Co and Fat Sully's, all of which reside under the same ceiling on East Colfax, should grab the space. And it's a pitch that made sense, considering that the square footage next door to the former Crimson Canary is, in fact, a second outpost of Fat Sully's, a counter window that dispenses pizza.
Not long after that plea, Shader inked a deal on the plot, and on Thursday, he'll unveil Atomic Cowboy/ Denver Biscuit Co/Fat Sully's South Broadway, a three-pronged concept that will operate under one roof.
The restaurant and bar, designed with a super-cool, retro Western motif created by Xan Creative, will turn out a full board of biscuit sandwiches and biscuit plates Monday through Friday from 8 a.m. to 2 p.m. and until 3 p.m. on weekends, while Fat Sully's slices and pizza will be available from 11 a.m. to 2 a.m. every day. And beer, plenty of beer, including handles from Renegade, Deschutes, Elevation Beer Co, Breckenridge-Wynkoop, Epic Brewing Company, Prost and Oskar Blues, are available for some serious imbibing. All said, the beer roster boasts 24 drafts and another 26 by the bottle.
"We've created a second home for our community of staff and customers," says Shader. "Our goal was to make a comfortable, inviting space that complements the original Atomic Cowboy on Colfax, but also fits into the Baker neighborhood, and with Atomic South Broadway, we got the opportunity to take our brand to the next level while still staying within the aesthetic we've built over ten years on East Colfax," he adds.
"We've also built in ample comfortable booth space, an elevated back bar with a great view of Broadway and a much bigger biscuit kitchen," notes Shader, pointing out that ingredients like "Tender Belly pork, mozzarella direct from the Wisconsin farm and Fall's MillGrits from Tennessee are just a few of the ingredients that set us apart."
The joint will undoubtedly be packed to the wooden rafters when it opens on Thursday -- and we've got an early peek at what you'll see. Grab a cold one and a slice, and flip through our photo gallery on the following pages.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.