Now, the remodel of the space is finished, the menu is taking shape, and the crew is preparing to open this weekend.
We stopped by to check out the restaurant and snapped a few shots of the dining room, which has a vastly different feel than the old Asian fusion place that once occupied the same address.Bar seats face an open kitchen, where Adley and his team will prepare dishes. The rest of the spacious dining room is done in warm woods, and several tables line Pearl Street-facing floor-to-ceiling windows.
The Pinyon's opening menu features small plates, large plates and snacks, though Adley says he's still playing with exact combinations. "We're still working on the pork chop setup," he says. "And the fish will change. It'll be a seasonal offering."
Adley anticipates that the fried chicken and cornmeal griddle cake, which is entirely gluten-free, will be one of the most popular offerings. The rest of his board includes sausages, cured meats, a daily crudo selection and meaty entrees, including lamb and ribeye, and he expects that to evolve with the seasons. He'll also be baking his own bread in-house.
While the restaurant will be open to the public this weekend, Leorah Young, general manager, expects a soft opening, with service really hitting its stride next week.
Initially, the Pinyon will be open from 4 p.m to close (probably around 10 or 11), Tuesday through Sunday. In a couple of weeks, they'll add lunch, brunch and late-night service.
For more information, call 720-306-8248.