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Colonnade

Friday Night at the Colonnade

Many of the Colonnade’s existing customers—gay, gray, or neither—come here for comfort of two kinds: a good meal and good company. “You know, customers will go visit these new places that open up, and they might go a time or two,” says bartender Rhea Merritt. “But you know where they come back to? They come back to the Colonnade.”

Eat This: The Colonnade’s Tomato Aspic

Even though chef Ryan Cobb has worked at the restaurant for a decade, he’s not quite sure why the dish is so popular. “Prior to working here, I’d never done anything but fine dining,” he says. “I came here and thought, ‘what the heck is this? Tomato jelly?’”

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