Long-time local opens new eatery
Olde Tymer’s long-timer Jon Park has parlayed 20 years of experience, mostly at Olde Tymer’s Cafe, into his newest venture, Doc Hathaway’s Cafe. Park can practically qualify as Durango’s restaurant historian, chalking up time at Seasons, the former B.W. Shay’s, Main Street Bar and Grill and the Lost Pelican, the ’80s-era seafood restaurant famous with locals for its trout and prime rib.
Park was 15 when he bused tables and prepped at the Pelican. Now he says it’s time to give something back to the local dining community.
He promises to lead the pack offering “high-quality food at affordable prices” at his nook-and-cranny restaurant at 1017 Main Ave., named for his maternal grandfather who, with his grandmother, “entertained the stars” in Southern California.
A soft opening last week confirmed the popularity of his grandparents’ tomato, mayo, curry and chicken appetizer, now the basis for a sandwich. A classic french dip, green chile dip and grilled chicken salads – what Park calls “American comfort food” – are likely to be featured on the permanent menu in the lunch and dinner cafe that features an upstairs bar overlooking Main Ave. Prices will range from $7.50 to $12, Park said.
6512' hires new chef
Grandparents also played a prominent role in local chef Eric Frost’s early days as a cook. Frost, who trained at the Arts Institute of Los Angeles in Santa Monica, says it was hours in his grandma’s kitchen that fueled his passion for creating fine food.
6512' Restaurant and Lounge introduced Frost as its new chef this fall. Frost earned his stripes at East by Southwest and five years as Cuisine de Chef at Durango’s Cosmo/Eolus, where he led the crew during its six month transition.
Except for Monday, dinners are served nightly at 6512'.
Owner Karen McCarthy says that the restaurant’s popular Sunday brunch now includes Frost’s take on classic chicken and waffles: A maple and green chile glazed poultry creation not to be missed. Frost brings with him a renewed commitment to buying locally and offering gluten free options, including gluten-free bread, McCarthy said.
Billy Goat Saloon now serving pizza
Durango’s workers who commute from Bayfield now can pick up one of Johnny Bologna’s Bronx-style pizzas at Bayfield’s Billy Goat Saloon on the way home. Take-and-bake also is available.
Billy Goat owner Ashleigh Tarkington said the bar is now featuring hand-tossed, stone-baked pizza crafted by Bronx native Bologna, whose signature, roasted-garlic-rubbed crusts some might remember from his days at Hero’s in Ignacio.
Adults and children older than 13 can watch Bologna in action behind a 14-by-7-foot wide plexiglass window “every night after 4 p.m., during football season,” Bologna said.
Fresh basil and an olive oil drizzle finish many of Bologna’s creations. It’s the sauce, though, that gets a nod on the popular Wolverine pizza, made with rib-eye steak, red onion and fresh jalapeños, in a tribute to Bayfield High School.
Karen Brucoli Anesi
