{"id":7545,"date":"2013-11-24T16:11:32","date_gmt":"2013-11-24T16:11:32","guid":{"rendered":"http:\/\/eataspen.com\/blog\/?p=7545"},"modified":"2013-11-24T16:28:26","modified_gmt":"2013-11-24T16:28:26","slug":"bbs-gets-global","status":"publish","type":"post","link":"https:\/\/eataspen.com\/blog\/bbs-gets-global\/","title":{"rendered":"bb’s gets global"},"content":{"rendered":"
\"94\"<\/a>A shift in the focus at bb’s<\/strong><\/a> comes this winter. \u00a0– View the new menu<\/strong><\/a><\/div>\n
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To My Valued Patrons:<\/div>\n
I want to thank you for sharing your love of great food with us as a patron of bb’s kitchen. I am excited to announce – and explain – big news about changes we have planned. When we open for the season on December 12, you can\u00a0expect a new menu,\u00a0\u00a0a new distinctive dining format, and a focus on dinner dining only, with the same warm, contemporary atmosphere.<\/div>\n
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Now open for dinner only, bb’s will offer\u00a028 globally-inspired small plates\u00a0that include a diversity of ingredients, influences, and intriguing flavors. We also will serve several\u00a0traditional entr\u00e9es. The choice at bb’s becomes not simply what to eat, but how to dine – to share or not to share a variety of small plates or to choose a traditional entr\u00e9e.<\/div>\n
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After three years as a successful breakfast, lunch, and dinner venue, I decided to make these changes for two important reasons. First, our success at breakfast and lunch caused bb’s to be branded as a daytime restaurant, which curtailed our dinner business. Second, when I embarked on this journey, it was to pursue mylifelong passion for food and entertaining, as well as to bring something\u00a0new and different to the Aspen restaurant scene. I wanted a place that would be an expression of my culinary interests, where I could\u00a0experiment with different foods and formats, and where patrons could gather with friends to share in my passion. These current changes reflect the evolution of my original aspirations.<\/div>\n
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I understand that those who have enjoyed bb’s for breakfast and lunch might be disappointed, but I hope that you will try our new dinner format. I am confident that if you do, you will find the food and the dining experience to be memorable.<\/div>\n
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Executive Chef Katie Lorenzen-Smith still heads the kitchen. This winter, she’ll serve up dishes such as Black Truffle Risotto Cake with shaved Brussels Sprouts,Truffled Lamb Meatballs, Citrus Pork Belly, Perogies 3 Ways, Green Papaya Salad, Kobe Beef Tartare, and Quinoa Sushi. The “Simply Prepared” entr\u00e9e section offers several options, including\u00a0Roasted Bronzino,\u00a014 oz. Prime Ribeye, Roasted Half Chicken, and the 1 lb. Kobe Meatball.<\/div>\n
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I truly appreciate your past patronage and I hope that you will visit us this winter to take part in bb’s evolution.<\/div>\n
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Looking forward to seeing you!<\/div>\n
BruceFor reservations or more information, please call 970-429-8284.<\/em><\/div>\n
– View the new menu<\/strong><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

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