reopens at 5 p.m. today, after closing for ten days (following "a drink the bar dry" bash on September 15) for a final push on the expansion of the dining room. And with the new, improved space comes a new menu, too. But that's just part of the changes at Colt & Gray; still in the works is an ambitious basement project that's creating Ste. Elle, a separate cocktail bar as well as a private dining room and charcuterie kitchen, Viande.See also:
"The upstairs is all finished," says owner Nelson Perkins, who first revealed his plans almost two years ago. "It looks like about five to six weeks for the rest of it." The project was delayed by engineering challenges and planning snafus, but the finished project will be much like what he originally envisioned.
"There's light at the end of the tunnel," he says.
And while work continues downstairs, here's the new menu that's rolling out today:
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