We will see you in Valhalla!
Co-owners Mike Sonderby and Timothy Martin plan to open Drekar Meadery, a “very Viking themed, mead hall concept,” sometime in fall of 2019 with a tasting room at 908 N. Circle Drive, Suite E.
Sonderby says he and Martin are “heavily into their shared Norse ancestry,” and plan to mimic that aesthetic with large, round tables and by adorning the walls with shields and offering “facts about the Norse people and culture on the bottles,” which will be available for purchase.
“I’ve been making mead for several years and I’ve gotten so much positive feedback from friends,” says Sonderby, who favors a semi-sweet style as it lends more to the idea of the honey wine being referred to in mythology as “nectar.”
Top flavors include lavender, a bourbon-barrel-aged variety and lingonberry, with experimental and fruity options to follow. All will weigh in at 14 percent ABV.
The Rib & Chop House, founded 18 years ago in Bozeman, Montana, with additional locations throughout Montana, Utah and Wyoming, opened its first Colorado location in Colorado Springs on April 29, at 5935 Dublin Blvd., #190.
Despite the fanciful connotation of an upscale steakhouse, general manager, Ritchie Hart, says that “it’s not fine dining. If a couple wants to come in and spend $30 they can, but if a couple wants to celebrate a special occasion they can do that too.”
The “diverse and Southern-inspired menu” includes gumbo, jambalaya, crawfish pasta dishes, sandwiches for under $10, dry-rubbed “fall off the bone” ribs, locally sourced bison and certified Angus beef steak specials that can be $70-plus, seasoned only with a generous application of salt and pepper.
“We fill the gap between a Texas Roadhouse and The Famous,” says Ritchie. “We’re an extremely unique and quirky little concept and we’re here to complement the other steakhouses in town.”
Header image courtesy of The Rib & Chop House; content published in the Colorado Springs Independent on May 8, 2019.