OURAY – The Bon Ton restaurant reopens under new management this Friday evening, Dec, 21 with a spaghetti dinner from 5 to 9 p.m.
Dinner costs $18 for adults and $10 for kids. Price includes all you can eat pasta, salad and bread sticks. Starting on Saturday night, Dec. 22, the restaurant will offer a more extensive menu, serving dinner five days a week through the winter season (closed Tuesdays and Wednesdays).
“We have a few more long days ahead of us and then it’s smooth sailing,” said Taryn Lee who recently teamed with husband Chris and longtime Bon Ton chef Tim Eihausen to reopen the restaurant after the former management left in a hurry under a cloud of bad feelings in November.
“We’re doing this on a wing and a prayer,” said Eihausen, who started working at the Bon Ton as a busboy on the restaurant’s second opening night in 1977 and has been the restaurant’s executive chef (with a few adventures elsewhere) since 1993.
The trio had thought they would need to push back their target opening date of the Winter Solstice due to a recent permitting glitch, but that problem has since been resolved and they are now back on track with financing in place to get them through the winter season with an abbreviated, family-friendly menu and a skeleton crew. Champagne brunch, along with a full seven-days-a-week schedule and a larger dinner menu, will return in the summer.
The Bon Ton Restaurant is located in the heart of Ouray’s National Historic District in the basement of the St. Elmo Hotel at 426 Main Street. Get up-to-the-minute news on how to support its reopening at “Friends of the Bon Ton” or email email@example.com.