"The guys from Pour Kids are great at opening sports bars and taverns, and Table 6 is great at fine-dining and service, so let's take what we all do -- the fun of sports and the amazing food and service of Table 6 -- and meld them into one." That's the idea, says Brian Midtbo, behind Table to Tavern, a new restaurant group that's a collaboration between the owners of Pour Kids (Boone's Tavern and HandleBar Tavern) and Paradigm Restaurants, the crew that owns Table 6.
And the Table to Tavern team, inclusive of Midtbo, who's the CEO; Dan Ferguson, the group's CFO; Rob Lanphier, COO of Table to Tavern and the founder of Pour Kids; and Aaron Forman, the general manager and wine guru of Table 6, will open Atticus, their first joint restaurant concept, later this year, taking over 2,000 square feet in the existing Boone's Tavern space at 1135 East Evans Avenue.
Table 6, whose kitchen is spearheaded by executive chef Carrie Shores, will remain unchanged, says Midtbo, but the goal, he adds, is to "take all of our other locations and provide great atmospheres, great food and great service, while integrating higher-end wine lists and craft cocktail programs." Forman, in fact, will direct the wine programs at every location.
Boone's, which opened in 2011, is the first of the existing restaurants to undergo a makeover. "When we took over Boone's in 2011, we always knew we were going to redo it and split up the space, but we were just waiting for the right time," says Midtbo. The remodel is still active, but when it's completed in mid-November, expect to see walls clad with barn wood; hardwood floors; custom-wood tables, designed by a local artist; a newly remodeled bar designed with corrugated steel; new booths in the main dining room; and a twenty-seat community table. "What we're really doing with Boone's is taking what you experience at Table 6 and making it accessible to people who want the same experience in a bar environment," explains Midtbo.
And the menu, which currently boasts around fifty dishes, will be significantly pared down (crowd favorites, however, like the green chile, chicken wings and Pueblo slopper will remain). The majority of the board, however, will change to reflect inspirations from Table 6, says Midtbo, noting that dishes like beer-can chicken, peel-and-eat shrimp, lobster mac and cheese and housemade tater tots are in the works. In addition, he says, "We want to bring in families during dinner, so we'll have also have an amazing kid's menu featuring smaller versions of our complete adult entrees, with lots of fresh ingredients." Shores is consulting on the menu with Nate Herbert, the chef of Boone's, who will also preside over the kitchen at Atticus.
But while Boone's will remain a bona fide neighborhood tavern, Atticus, says Midtbo, is a whole different concept. "Atticus will be much more refined, in its décor, on its menu and on the wine and cocktail list," he notes. The sixty-seat space will unleash breakfast, lunch, cocktail hours and dinner, he adds, and it'll be the kind of restaurant that will change its vibe according to the clock. "This is going to the the kind of place where you can get a pastry and coffee or cappuccino in the morning, spread out your newspaper, and kick back and work, but it well evolve as the day goes on, and at night, it'll become more bar-centric," he explains. "It'll be open all day, but there will be a different feel at different times, and we'll definitely dress it up a bit more at night," adds Midtbo, noting, too, that the seasonal menu will feature all small plates complemented by a twenty-bottle boutique wine list and classic cocktails utilizing spirits distilled in Colorado. Saturday and Sunday brunch, he reveals, will also be part of the lineup.
The mission behind Atticus, as well as the other locations, stresses Midtbo, who spent eighteen years in the wealth management business and just happens to live behind Table 6, which is how he met Forman, is 'to bring together industry veterans who have a shared love for good food, good drink, good service and a commitment to neighborhoods and the community." And to that end, he says, "We're taking one percent of our total revenue from all of our locations and donating the money to local charities." The neighborhoods in which their restaurants and bars reside, he adds, have supported them, and it's "up to us," he says, "to support them right back."
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