While Table to Tavern, a new restaurant group that's a partnership between the owners of Pour Kids (Boone's Tavern and HandleBar Tavern) and Paradigm Restaurants, the crew that owns Table 6, continues to put the finishing touches on Atticus -- their first joint restaurant concept that will open in February at the corner of Downing and Evans, just adjacent to Boone's -- they've also been hard at work remodeling Boone's, which now sports a new interior, along with a new menu.
"The renovation -- both the interior and menu -- reflects a re-imagining of tavern fare and an elevated sports bar experience," says Brian Midtbo, CEO of the Table to Tavern team, who adds that the remodel "represents our vision for a proper neighborhood bar." To that end, he notes, "We've elevated the menu with new dishes, turned our focus to local purveyors, created new cocktails and expanded the beer offerings, and all of these great additions are in an accessible, family-friendly and fun environment."
The updated design scheme, which incorporates new booths and tables (including a huge community table), paneled walls constructed of reclaimed barn wood and vintage marquis letters, also features 22 TVs, most of which are turned to sports. "We're incredibly pleased with how Boone's has turned out, and our guests are too. The feedback has been overwhelmingly positive," says Midtbo.
And the menu, which has been significantly pared down from its former incarnation, trumpets everything from beer can chicken and fried pork chops with housemade applesauce to smoked chicken pot pie and a selection of "Littles", two-bite sandwiches, once of which is smeared with peanut butter and topped with jalapenos and bacon.
Along with a new board of dishes, Boone's will also host themed nights, including Monday's "Motown Mac n' Cheese," which will feature a different mac-and-cheese recipe each week; Wednesday wine specials, where bottles are one-half off; and "Whiskey, Wine and Wings" every Friday.
Here's a sneak peek at the newly remodeled space, as well as some of the new dishes.
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