Drink of the Week

There was this one time, at band camp.... John Burr has had a lot of big ideas. In 1993 he established Soundstructure Studios, providing spaces where acts can rehearse at full tilt without hearing the music of the band next door or subjecting their neighbors to songs that might make...

By Nancy Levine

August 18, 2005

Audio By Carbonatix

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There was this one time, at band camp.... John Burr has had a lot of big ideas. In 1993 he established Soundstructure Studios, providing spaces where acts can rehearse at full tilt without hearing the music of the band next door or subjecting their neighbors to songs that might make their ears bleed. A dozen years later, he saw an opportunity to not only meet the beverage and food needs of these practicing musicians, but to bring people to NoDo (north of LoDo) to enjoy those same refreshments and hear local talent. The Walnut Room, which debuted in January, has a great feel -- somewhere between the communal dining room at camp (band or otherwise) and back stage at a concert. While bending an elbow around a bunch of great musicians can be intimidating if you haven't picked up an instrument since third-grade band practice (the flute, in my case), the Walnut's waitstaff is unbelievably friendly. My favorite, of course, was the bartender, Tasha, who turned me on to a couple of cocktails that made me want to rush to my parents' garage and pull that flute out of storage. The best was the summery Ultimate Arnold Palmer ($5.50), made with Stoli Citrus, iced tea, lemonade, triple sec and sugar; equally dangerous was the Grape-aide ($4), which tasted like a melted grape popsicle but actually contained Shakka Grape Eau De Vie, Myers' Platinum White rum, cranberry juice and a splash of Rose's lime juice. The next time you thirst for good music and good company, march your band of friends down to the Walnut Room.

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