Before you tune out for the Independence Day holiday weekend, there are a couple of things you might want to know, especially if you're planning on heading to Old Major next week — or if you happen to like hot dogs.
Old Major has been consistently packing the house since chef/owner Justin Brunson opened his palace of pork in Lower Highland in early 2013. But times change, literally. Old Major will have new hours starting next week: the restaurant will be closed on Mondays and Tuesdays beginning July 6 and will be open from 3 p.m. to 10 p.m. Wednesday through Friday, with brunch spanning from 9:30 a.m. to 2:30 p.m. on Saturday and Sunday (with dinner as usual until 10 p.m both days). The bar will host happy hour from 3 to 6 p.m. on weekdays and 4 to 6 p.m. on weekends.
This comes on the advent of the opening of Brunson's new undertaking, Honor Society Handcrafted Eatery, a new "fine casual" concept the chef is launching near Union Station with business partners Rob Alvarado, Jonas Tempel and Ian Smith. Honor Society will feature health-centric meats and produce sourced from farms and purveyors Brunson already works with at Old Major, but will be a counter-service restaurant with an $8 to $14 price point for entrees. Brunson expects to open Honor Society in mid-July; the eatery will also have a full bar.
Baur's Restaurant will have house-made franks at the Cherry Creek farmers' market and at the restaurant this weekend.
Baur's Restaurant & Listening Lounge is grinding up a batch of fresh house-made hot dogs even as this is being typed — and you'll be able to grab a dog either at the new downtown restaurant or at Baur's booth at the Cherry Creek Fresh Market. Baur's will be at the farmers' market on Saturday, July 4, serving up four different styles of frank: a New York dog topped with tomato relish, mustard and sauerkraut; a Oaxacan special topped with bacon, black beans, guacamole, pico de gallo and queso blanco; a Cubano loaded with mojo pork, swish cheese, pickles and mustard; and a classic Chicago dog, complete with celery salt and a poppy seed bun. If you can't make it to Cherry Creek, you can head to Baur's on Sunday, July 5 for a more leisurely hot dog experience.
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Chef Robert Grant makes hot dogs — and a number of other kinds of sausage — from scratch and sells them at the Cherry Creek farmers' market each weekend. This Oaxacan dog will be available at the market and at Baur's this weekend.