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Friday Night at the Colonnade

Many of the Colonnade‚Äôs existing customers‚ÄĒgay, gray, or neither‚ÄĒcome here for comfort of two kinds: a good meal and good company. ‚ÄúYou know, customers will go visit these new places that open up, and they might go a time or two,‚ÄĚ says bartender Rhea Merritt. ‚ÄúBut you know where they come back to? They come back to the Colonnade.‚ÄĚ

Eat This: The Colonnade’s Tomato Aspic

Even though chef Ryan Cobb has worked at the restaurant for a decade, he‚Äôs not quite sure why the dish is so popular. ‚ÄúPrior to working here, I‚Äôd never done anything but fine dining,‚ÄĚ he says. ‚ÄúI came here and thought, ‚Äėwhat the heck is this? Tomato jelly?‚Äô‚ÄĚ

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