Update: Whiskey and pig's feet at Colt & Gray

Colt & Gray has had a helluva year. First, it opened -- which, as anyone who's ever gone through a restaurant opening can tell you, is no small thing and never guaranteed until the first paying customer actually steps through the door -- and then it got slammed with business...

By Jason Sheehan

December 28, 2009

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Colt & Gray has had a helluva year. First, it opened -- which, as anyone who's ever gone through a restaurant opening can tell you, is no small thing and never guaranteed until the first paying customer actually steps through the door -- and then it got slammed with business right from the start. There have been nights when I've needed to go in lubed up like a channel swimmer just to squeeze through to the bar.

Still, i finally managed enough meals there that I was able to review Colt & Gray for the December 24 issue.

At which point Colt & Gray shut down for ten days across the holiday season.

Yeah, that's right. My review went out onwestword.com December 23. That night, Colt & Gray threw a "Drink the Bar Dry" party, sold off all the perishables they could manage, then locked the doors for ten days.

"We're going to take ten days off and just go crazy," I was told by Nick Knight, C&G's floorman, when I talked to him late last week. The plan was to go dark from December 24 all the way through January 3, reopening for business and normal hours on January 4.

So all of you out there drooling over the notion of crispy pig trotter cakes, blue-cheese dusted gougeres, yards of charcuterie and lowball glasses full of Stranahan's and giant ice cubes? Yeah, you're just gonna have to wait a few more days. Sorry about that. But like they say, absence makes the heart grow fonder...

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