By Tess Weaver Strokes | May 22, 2015 | Food & Drink
New Carbondale eatery Silo proves less really is more.
Valley staple: a breakfast sandwich with egg, kale, and ricotta.
The back wall of Carbondale’s Silo divides the eatery’s ever-changing, locally sourced, à la carte offerings into two categories: “breakfast” and “not breakfast.” The simple, pub-style menu accommodates what chef and owner Lacy Hughes, 34, can find fresh from purveyors in the Roaring Fork and North Fork Valleys and encourages diners to customize their plates to their appetites.
Hughes says it was an externship at Press Restaurant in Napa Valley that most influenced her seasonal style of cooking, though Hughes also draws from her experience working for Mark Fischer at former Carbondale eatery Six89. “Silo’s concept is similar to what he pioneered in the valley,” she says. “Not only sourcing food locally, but also making things in-house”—such as the bread for Silo’s “down-home” apple-and-bacon grilled cheese, and the ricotta for its open-faced egg and kale breakfast sandwich.
Hughes says that when she opened late last year, the offbeat location, a growing industrial area along Highway 133, was an initial concern. But so far, business is exceeding her expectations. With an all-day breakfast menu and espresso bar, Silo caters to both district businesses and a growing number of residents buying contemporary lofts nearby. The intimate space is decorated with nostalgic pieces of Americana, including mixed media work by local artist Chad Stieg. The patio bar offers dead-on views of Mount Sopris.
The location has also wrought a partnership with the Roaring Fork Beer Company two doors down. Hughes and her team run food to the brewery, where patrons can snack on her freshly popped corn cooked in bacon drippings and finished with truffle oil, Parmesan, and crumbled bacon. Silo’s Cubano sandwich features Rock Bottom Ranch pork marinated in the brewery’s popular pub ale. A Roaring Fork Beer Company pairing dinner in February combined Kumamoto oysters with a mignonette made with its Freestone extra pale ale, plus a pub ale-poached farm egg on polenta. The collaboration has worked so well that Silo plans to partner with another establishment in town: When the Marble Distilling Company opens its 7,000-square-foot distillery and luxury hotel on Carbondale’s Main Street next year, Silo will provide small plates for its tasting room. More immediate developments include a new summer Sunday brunch, plus a bimonthly Wednesday night supper club featuring a four-course prix fixe menu. 1909 Dolores Way, Carbondale, 970-963-1163
PHOTOGRAPHY BY C2 PHOTOGRAPHY