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Club Q takes over V Bar; meet the Global Grub Truck 

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Q buys V

In early July, we reported on the transition of V Bar (19 E. Kiowa St., vbarcs.com) from owner Brian Moore to then-employee Michael Paul Castrillo.

Well, in the sometimes messy world of business hand-offs, it turns out a contract dispute of sorts arose, leaving that arrangement less than final. In fact, Moore later closed a deal with Club Q co-owner Nic Grzecka, who now employs Castrillo at Club Q. And the V Bar, as of Aug. 7, has officially become the V Bar by Club Q, with a new drink menu launched last week.

"We don't care if it is known as a gay bar or not," says Grzecka. "V Bar has for a decade been a straight bar with a lot of gay people in it, and now it's a gay bar with a lot of straight people in it. We're not trying to alienate anybody. It's 2014: gay, straight, bi, LGBT, it really doesn't much matter."

That said, Grzecka says his is the only club proudly flying the gay flag downtown. Artwork and live music will return to the space, as will a "true martini lounge" vibe. The new menu features "back-to-basics martinis and handcrafted cocktails," plus dessert drinks.

International flavor

The giant logo adorning the Global Grub Truck (globalgrubtruck.com) features a seal-of-approval of sorts, with the word "C.O.D.E." at its center, standing for "Culinary Obsessed Defined Excellence."

Now, it's perhaps preemptively ambitious to talk about being "certified by the people" after two short weeks in business, but owners and longtime friends Rex Springer and Chris Schaffer do boast decades of combined culinary experience and world travels. Both from Garden City, Kansas (from which they source steak cuts from ranches familiar to them), they reference wins at community competitions such as chili and tailgating cook-offs.

Their online menu (designed for catering, too) encapsulates around 30 culinary styles, from South Pacific to Caribbean, Asian to Indian. Schaffer says nothing's pre-packaged or -prepared, but all made on site, with Brother Luck Street Eats as a commissary spot.

"It's as fresh as can be; we don't have a warmer on the truck," he says. They source naturally and locally where available, he adds, though Sam's Club black Angus beef does go into the house burger.

Find GGT at Fieldhouse Brewing Company for its Test Tap Wednesdays and Iron Bird Brewing Co. on Thursdays; it will roam elsewhere daily from there.

Shine soon

Visit our IndyBlog for an update on MountainShine (mountainshine.net), which recently received its Distilled Spirits Plant certification, meaning it's one big step closer to market.

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