Boulder’s West End Tavern has unveiled a fresh new look—and a fresh new menu—just in time for the fall season.
Located on West Pearl Street, this long-standing Boulder restaurant has been a beloved community gathering space since Steve “Beaver” Goren and Marc “Minnie” Minion first opened it in 1987.
When Big Red F Restaurant Group took over in 2002, the new owners gave the space a makeover, including the addition of wooden booths throughout the eatery.
Now, however, after more than decades, it was time for another renovation. This summer, crews gave the eatery a refresh, while taking care to maintain its historic charm and character. (The building itself dates back to at least 1906, when it served as Boulder’s police headquarters.)
They removed some of the booths, added more seating options and opened up the interior space a bit more. They also added new lighting and art throughout the tavern.
Outside, they also reimagined the entrance and front patio area, and brought in new yellow umbrellas.
They also updated the brand’s logo and colors, then incorporated the new branding into the restaurant.
“It had been 22 years since we took over the space and put in all of the booths, and we just wanted to take it back to its earlier design,” says Dave Query, who co-owns Big Red F Restaurant Group with his wife Dana. “Now we have more open seating and space, and we were able to create more intimate seating in the bar area. With the additional tables, people feel like they want to stay a little longer and hang out. Twice in two weeks since the renovation, I’ve walked in and seen groups sitting, playing cards and drinking bourbon.”
The West End Tavern remodel comes on the heels of a refresh at Jax Fish House & Oyster Bar, another Big Red F Restaurant located next door. Earlier this year, crews freshened up the iconic seafood spot on Pearl—its most sizeable renovation in a decade. They moved the bar from the center of the room to the east wall, which added an extra 14 seats to the space. They also installed new floors, chairs, lights and art.
New West End Tavern Menu Items
To go along with the restaurant’s new aesthetics, the team also unveiled a new menu. Don’t worry—you’ll still be able to order many of the tavern’s fan-favorite classics, like Tavern Wings and barbecue. But you might also notice some delicious changes.
The Tavern Burger, for instance, can now be made with a regeneratively raised Prairie Star Beef steak burger. Based in Oregon, Prairie Star’s beef also takes center stage in the West End Tavern’s new lunch-only “Lunchbox,” which includes a smash burger with red onion, pickle, American cheese and “Kick-It-Up” sauce (a spicy, house-made Thousand Island dressing), plus fries and a beer for just $15. (A double patty makes it $19.)
If you visit during happy hour, you can get a “SmashSlider” made with Prairie Star beef, too. It comes with all the same fixings, but it’s just $7 for a single or $11 for a double.
West End Tavern’s team is excited to be partnering with Prairie Star Beef, which uses sustainable practices like rotational grazing to improve the soil and sequester carbon. (Dave Query’s son, Matt Query, is a partner in Prairie Star, along with former Big Red F employee Stephen Smith.)
Another new menu item to look forward to? The Cheesesteak Project, a sandwich that popped up during the pandemic and quickly took on a life of its own. Made with smoked prime rib, peppers, onions and provolone cheese, this hearty feast is served on a buttered Amoroso roll.
If you’re craving Asian-inspired cuisine, consider the new grilled Korean BBQ beef skewer, with a refreshing ginger-scallion slaw, gochujang barbecue sauce, toasted sesame seeds and jalapeño. Or, for a meal that will transport you to warmer climes, order the grilled bone-in pork chop, which features a pineapple barbecue glaze and is served with Hawaiian rice salad and sauteed kale.
New appetizers include fried pickle spears with Kick-It-Up sauce, as well as spinach and smoked artichoke dip served with house-made chips and veggies.
The plant-based eaters in your crew will love the new cider-braised cabbage, served with roasted baby carrots, mashed potatoes, pickled mustard seeds and a fresh herb salad.
The grilled steak wedge is West End Tavern’s spin on this classic salad, featuring iceberg lettuce, bacon, avocado, tomato, cucumber, red onion, blue cheese, blue cheese dressing and a grilled tenderloin steak skewer.
New afternoon happy hour menu items include sliders made with your choice of pulled pork (pineapple BBQ, shredded cabbage on a brioche bun), mahi mahi (citrus slaw and smoked jalapeno tartar sauce on a brioche bun) or grilled cheese (melty cheddar, swiss and provolone on sourdough). You can also feast on fried clams with lemon and Tabasco aioli.
