created a new “order window,” expanded and re-plumbed the bathroom to make it ADA compliant, knocked a hole in the wall to create a 15-seat inside eating area, built a prep/storage room, replaced and/or repaired old equipment, bought new equipment, joined the Lyons Chamber of Commerce, created a menu from scratch, hired a staff, and when the weather gets nice, they plan to install new picnic tables for outdoor dining. Phew, it has been a big job. All that’s left is to get the okay from Boulder County Health Inspectors, and they will be open for business (best estimate is January 6, 2012).
Juli, a former Trustee for the Town of Lyons, and a mother of two little girls, quit her job as the Benefits & Compensation Manager for the National Ecological Observatory Network to oversee the work, and she will be a “hands-on” owner, flipping burgers, filling ice cream cones etc. Kenyon, who works for Spatial Energy (they sell satellite images of earth to energy companies) has also been spending most his spare time down at the café during the remodel. The couple has hired Lyons resident (and Lyons Recorder poet, and when he finds time, a real estate appraiser) Martin Soosloff as their restaurant manager, and he has rolled up his sleeves during the facelift.
The trio has also come up with a new motto, “Sink or Swim.” In order to comply with Boulder County Health Inspectors, they now have a total of nine sinks in the 600 square feet. A triple basin sink in the kitchen, a hand-wash sink in the kitchen, a double basin sink in the prep room, a hand-wash sink in the prep room, and one sink each in the employee bathroom and the public bathroom. If they had added one more seat to the interior dinning space, they would have had to add another bathroom, and that would have meant yet another sink!
When they haven’t been adding sinks, they have come up with a menu, which will of course feature ice cream; both soft-serve (vanilla, chocolate, and vanilla/chocolate swirl), and hand-dipped Glacier ice cream (from Boulder), sundaes, malts, shakes, root beer floats, and special ice cream treats. On the food side of the menu, there will be burgers (and veggie burgers), hot dogs, corn dogs, hand-cut French fries, and Soosloff plans to add a few specialty sandwiches as well (he mentioned a Chicago-style steak/onion/pepper sandwich). The Lyons Dairy Bar will be open seven days a week, from 11 a.m., until 6 p.m. (later during the summer months). You can visit their website at www.lyonsdairybar.com.
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