Double Barrel Steakhouse becomes Stacks Smokehouse | CraigDailyPress.com

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Double Barrel Steakhouse becomes Stacks Smokehouse

Steve Fulton brings previous restaurant experience from his time in Wyoming to Craig's restaurant formerly known as the Double Barrel Steakhouse. Fulton and his wife retired to Craig, and Fulton said he has a passion for the restaurant business.

Craig — One of Craig’s California transplants decided someone had to stop the bleeding otherwise known as Craig’s ever-increasing empty commercial spaces. — One of Craig's California transplants decided someone had to stop the bleeding otherwise known as Craig's ever-increasing empty commercial spaces.

— One of Craig's California transplants decided someone had to stop the bleeding otherwise known as Craig's ever-increasing empty commercial spaces.

But don't worry, residents will still be able to get a rare steak when Steve Fulton revives the Double Barrel Steakhouse as Stacks Smokehouse.

In fact, Fulton plans to have a head chef who can "cook meat and seafood perfectly."

The new restaurant will have food similar to Fulton's former barbecue joint in Douglas, Wyoming, but a little more upscale and with a focus on locally sourced ingredients.

"It's not going to be inaccessible to everyone in the community, but the quality will be elevated as well as the customer service and food presentation," Fulton said. "It'll be semi-formal."

He said he wants folks to be comfortable no matter what they're wearing, but he also hopes it becomes a spot for dates and celebrations, too.

The attire doesn't matter so much as an appetite for local food and drink in a community atmosphere.

Happy meat is important to Fulton, so he said a deal to buy grass-fed, local cows is in the works — "Animals that have had a good life, that are raised and have names and are loved," he said.

As soon as the liquor license process finishes, Colorado beers, wines and spirits will be offered at Stacks Smokehouse. Although Fulton said he's "not interested in the bar scene,” he understands the desire to dine and drink.

Soft openings are possible by the beginning of February, he said, but first, he's got some "light remodeling" to do. The acoustics need some work since Fulton hopes to get local musicians in the restaurant to perform, and he wants to change the interior design, as well.

Fulton formed an LLC for the restaurant and is working on getting his food license through the state.

He'll also display local art and thinks community strength can solve some of the problems plaguing Craig.

"As a community, really, that's the only way we're going to stop the downward slide in our economy, is linking together and promoting each other and making sure that our community has everything that it needs," Fulton said. "Even our plates and dishes, I want those to be locally crafted."

Barbecue ribs, chicken, steaks and hamburgers are a few entrees to look for on the Stacks Smokehouse menu, expected to change quarterly depending on what's available locally. Fulton has done some research about getting fresh seafood flown into the Yampa Valley on one of the ski flights from Seattle.

But Fulton said he hasn't determined what the final menu will be yet and wants to leave the opportunity open for the head chef.

"I want to bring somebody in that's fresh, hungry and creative, especially," Fulton said.

A candidate fresh out of culinary school who wants to be involved in the business and wants to have an influence on the business will secure the head chef job.

For his serving staff, Fulton doesn't mind if people don't have much experience.

"I would rather have somebody with a fantastic attitude and no experience in terms of serving, and spend two weeks with them and get them up to 100 percent," Fulton said. "We'll combine their training with their great attitude and personality and we'll win."

Fulton said he estimates he'll have six employees and hopes to eventually have a manager who will take on responsibilities and allow him to explore other opportunities in Craig's restaurant scene.

"In my estimation, there's room for at least four more restaurants in Craig. And if nobody else is going to do it, I might," he said.

Contact Janelle O'Dea at 970-875-1795 or Contact Janelle O'Dea at 970-875-1795 or jodea@CraigDailyPress.com or follow her on Twitter @jayohday..Contact Janelle O’Dea at 970-875-1795 or jodea@CraigDailyPress.com or follow her on Twitter @jayohday.