Mike and Suzanne Shatzel, along with Jessica and Derek Eastwood, and Tony Martina (chef), are in the process of closing a deal on Colter Bay Grill (corner of Delaware and Allen).
I spoke to Mike Shatzel earlier today who told me that the appeal of Colter Bay was its longevity in the market and its proximity to the Medical Campus. He said that, with some smart design improvements, the restaurant could be drastically optimized. The major renovation will see the entire backbar wall coming down. The bar will then become a square in the center of the establishment that will completely open up the interior. The drastic change would alter the entire dynamic of the place, essentially making it one big room with lots of bar activity.
“Previously, people would be jammed around the bar,” Mike said. “And there would be no occupied tables in the dining room during off-peak dining hours. That meant that at times half the restaurant would be empty. By blowing out the back wall, we will be creating a great place to hang out. It’s one of the best locations in the entire city, especially with the growing of Medical Campus. The changes should go a long way towards building a buzz at Colter Bay.”
Mike also said that he liked the idea of keeping the original essence of Colter Bay, a place where he has spent time hanging out himself. The dining menu will be tweaked however. Currently the new operators are exploring menu item ideas culled from ski resorts such as Jackson Hole. The food will be hardy in the winter, and lighter in the summer. The bar will feature upwards of 10 different cidres. “We go through a lot of cidre at our other establishments,” mentioned Mike. “Cidre bars are becoming very popular in other cities. Colter Bay will not be a cidre bar, but we will definitely be catering to the cidre fans.”
Other work that will be underway at Colter Bay includes new bathrooms and a new draught system. The new owners are looking into possibly having some live music. Colter Bay will be closing next week. The plan is to reopen in two months.