Business news & notes: Italian restaurant to open |

Business news & notes: Italian restaurant to open

Bad to the Bone future uncertain

Collin Smith

— In a couple of months, those ordering delivery food will have another choice to mull over.

Cugino’s Italian Restaurant plans to start operations on Breeze Street by April, restaurant General Manager Carlos Gonzalez said.

The restaurant’s owners have officially closed on a deal to buy what currently is Bad to the Bone at 572 Breeze St., the manager said.

Cugino’s owners are not planning any major construction on the property.

“Pretty much just some lipstick and rouge,” Gonzalez said.

The restaurant has had a long-standing location in Steamboat Springs, but the Craig front will be a little different, Gonzalez added.

“We’re best known for our strombolis and cheese steaks, and we’ll have all of those,” he said. “We’re going to add some new things and keep some things in Steamboat.”

Because of limited kitchen space, the Craig location will not have some of the sauteed entrees, such as scampi pasta.

It will have hot wings and pastrami sandwiches, new additions to the Cugino’s repertoire that are planned to be unique to Craig, Gonzalez said.

The restaurant will deliver its menu, as well, he said.

Originally, Cugino’s owners considered making the Craig location take-out and delivery only but have since decided to keep dine-in service.

The owners made that decision after talking with Josh Lawson, Bad to the Bone owner, and his current staff, Gonzalez said.

“We’re not looking to put anyone out of work,” he added.

Lawson could not be reached for comments regarding Bad to the Bone’s future. His restaurant has been linked to the Applejacks Bar and Grill property at 690 W. Victory Way for several months.

Applejacks co-owner Bob Edwards said there is no deal to sell the property at this time.

“It’s a lot of talk,” Edwards said. “It’s been on sale for a while, but there’s no buyer yet.”

Edwards and his partner, Mike Durner, originally bought the property as an investment, Edwards said. The two always intended to eventually sell it, but they’re not in a hurry to do anything, he added.

Edwards said there had been two other offers, also, one from a local resident and another from an out-of-towner.

Until the right buyer comes along with the right price, however, the location will remain Applejacks, he said.

“For a real restaurant entrepreneur, it would probably be a gold mine,” he said.

For the foreseeable future, Applejacks is open 11 a.m. to 9 p.m. Wednesday through Sunday and will continue offering soup and sandwich specials every day, as well as a changing menu of daily lunch and dinner specials, Edwards said.

Although Edwards and his partner are looking to sell, they will not forget their employees, Edwards said.

“We’ll help them look for work and contact other restaurants or wherever for them,” he said. “We’ll try to take care of them and place them somewhere else.”

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