Warehouse closes, Green Line back open, and 2South’s new chef 

Side Dish

Longer line

The Green Line Grill (2301/2 Pueblo Ave., greenlinegrill.com) turns 2 this month, and unfortunately some milestones aren't mishap-free. Like the recent roof-repair job during which a crew abandoned the task halfway, allowing water to leak in and ruin the eatery's drywall, insulation and lighting.

The overseeing company at least made good on all necessary repairs, says chef/owner Bobby Couch, who lost a total of 10 business days in early June. And his team opted to stay busy by building a new 15-seat patio. Now that they're back open, another refresh is a new milkshake and malt machine that adds sweets to the blue-collar mix.

In addition to recent specials like a mushroom-jalapeño-onion burger, Couch has begun smoking pulled pork and chicken for barbecue offerings over the weekends, plus serving smoked burger patties.

Warehouse no longer

Just shy of the restaurant's eight-year anniversary, owner Lawrence "Chip" Johnson suddenly decided to close The Warehouse Restaurant and Gallery (25 W. Cimarron St.) on June 23.

"I said to myself, 'Tomorrow I'm going to throw myself into the wind,' " he says.

He feels bad about not giving staff any warning — they didn't know until the day of the closure — but he says he didn't know himself until the day before that he was going to make the move, a couple years ahead of his contracted lease.

"One of the smartest things you can do is know when to go," he says, noting 40 years total in the restaurant industry, including a long stint at the Briarhurst Manor. "I've been doing this since I was a kid and I'm now 55. I think I'm going to try something different for the rest of my time."

Johnson says he'd considered a sale of the business, but opted for a "simpler path" with the closure instead. "Don't be sorry. This is a happy thing," he says.

2South shuffle

2South Wine Bar (2 S. 25th St., 2southwinebar.com) recently appointed Supansa Banker executive chef. She had been the sous chef under former Blue Star chef James Davis. Prior to that, she worked at Nosh and the Broadmoor's Summit, after graduating from Pikes Peak Community College. The Thailand native also won best overall chef at this year's Colorado Restaurant Association Pikes Peak Chapter Food & Wine Expo.

Banker has left the majority of the menu intact, but has made additions like prosciutto-wrapped prawns, a smoked trout mousse, coconut shrimp tacos and gazpacho. "My focus is seasonal produce, local business and farmers markets," she says.

Davis, meanwhile, is heading off to be the executive chef at a third local Panino's (paninos.com) location at 3015 New Center Point, tentatively opening at month's end. (The Frasca family also owns a Fort Collins and two Twin Cities Minnesota locations.)


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