Ear to the ground:
“He should have done it on ‘Ballantine’s Day.’”
– Comment on the timing of longtime Durango Herald publisher Richard Ballantine’s announcement this week that he was stepping down after 30 years.
After a temporary closure, Ouray’s much beloved upscale Italian eatery, the Bon Ton, is back on.
Long popular among canoodling couples on a romantic getaway, the restaurant, which is located in the basement of the historic St. Elmo Hotel, closed earlier this winter. At the time, it was co-owned by Tim Tucker, who closed the restaurant on not exactly the best of terms ( for more details, see “Mountain Exchange,” Telegraph, Nov. 22, 2012.)
It was then that former Bon Ton employee, Chris Lee, who had worked in the restaurant since 2000 but left when Tucker took the helm, returned. He and his wife, Taryn, “put a bug in the ear” of the St. Elmo’s longtime owners, the Lingefelters, who also happen to be Taryn’s great aunt and uncle.
“They came back to us and said, 'We’re interested,'” said Chris.
About a month later, the Bon Ton (which is actually French for elegant or fashionable society) rose from the ashes. On Dec. 22, Lee and Taryn took over as new owners of the restaurant and re-enlisted the Bon Ton’s original chef of 17 years, Tim Eihausen, who also left when Tucker took over.
“He actually was unemployed at the time,” said Lee of Eihausen’s willingness to return to the kitchen.
Visitors can expect all the old Bon Ton favorites, including chicken piccata, tortellini carbonara and Kittie’s canneloni, as well as some intriguing “after-dinner oral delights,” including the scandalously delicious Loose Caboose and Black Nasty.
For the Lees, who both grew up visiting family in Ouray, owning the restaurant is like coming home. “We just fell in love with this hotel, we absolutely love this place,” said Chris. “For us, it was more of an honor get in and run the establishment.”
He also said since re-opening, where a sing out front reads “Now under new, old management,” there has been an outpouring of support from the Switzerland of America. “We got a lot of local support, which is what you need to survive in an area like this,” said Chris.
“He should have done it on ‘Ballantine’s Day.’”
– Comment on the timing of longtime Durango Herald publisher Richard Ballantine’s announcement this week that he was stepping down after 30 years.
Bon Ton again
San Juan Skyway travelers who were missing their fettucini alfredo after a long day on the ice, slopes or hot springs, fret not.
San Juan Skyway travelers who were missing their fettucini alfredo after a long day on the ice, slopes or hot springs, fret not.
After a temporary closure, Ouray’s much beloved upscale Italian eatery, the Bon Ton, is back on.
Long popular among canoodling couples on a romantic getaway, the restaurant, which is located in the basement of the historic St. Elmo Hotel, closed earlier this winter. At the time, it was co-owned by Tim Tucker, who closed the restaurant on not exactly the best of terms ( for more details, see “Mountain Exchange,” Telegraph, Nov. 22, 2012.)
It was then that former Bon Ton employee, Chris Lee, who had worked in the restaurant since 2000 but left when Tucker took the helm, returned. He and his wife, Taryn, “put a bug in the ear” of the St. Elmo’s longtime owners, the Lingefelters, who also happen to be Taryn’s great aunt and uncle.
“They came back to us and said, 'We’re interested,'” said Chris.
About a month later, the Bon Ton (which is actually French for elegant or fashionable society) rose from the ashes. On Dec. 22, Lee and Taryn took over as new owners of the restaurant and re-enlisted the Bon Ton’s original chef of 17 years, Tim Eihausen, who also left when Tucker took over.
“He actually was unemployed at the time,” said Lee of Eihausen’s willingness to return to the kitchen.
Visitors can expect all the old Bon Ton favorites, including chicken piccata, tortellini carbonara and Kittie’s canneloni, as well as some intriguing “after-dinner oral delights,” including the scandalously delicious Loose Caboose and Black Nasty.
For the Lees, who both grew up visiting family in Ouray, owning the restaurant is like coming home. “We just fell in love with this hotel, we absolutely love this place,” said Chris. “For us, it was more of an honor get in and run the establishment.”
He also said since re-opening, where a sing out front reads “Now under new, old management,” there has been an outpouring of support from the Switzerland of America. “We got a lot of local support, which is what you need to survive in an area like this,” said Chris.
In this week's issue...
- January 25, 2024
- Bagging it
State plastic bag ban is in full effect, but enforcement varies
- January 26, 2024
- Paper chase
The Sneer is back – and no we’re not talking about Billy Idol’s comeback tour.
- January 11, 2024
- High and dry
New state climate report projects continued warming, declining streamflows