In a town as small and rooted as Maybell, change doesn’t come often — but when it does, it tends to mean something. 

On Thursday, a new chapter began in the remote community as the Oasis Bar & Grill opened its doors. 

The new restaurant, located at 60211 US Highway 40, is built on the bones of an empty space and is filled with decades of culinary passion and is steeped in the ranching roots and community commitment of Maybell.

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The spot is owned by Tony Randall and Lynn Haskins and operated by Karen and Nick Maneotis, all of whom hope that it evolves into a popular place to eat as well as serving as a place of belonging and family.

Karen and Nick, who are third-generation ranchers, have spent years raising cattle and sheep while also catering events throughout Moffat County. 

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“We’ve been doing that for years,” Karen said. “My husband cooks meat like no other, and we’ve been doing it at ram sales and many other events as well.”

Their journey from ranching and catering to opening a full brick-and-mortar restaurant was one they hadn’t planned. 

“Last May we were approached by Tony and Lynn to come and run this restaurant,” Karen explained. “We not only said ‘no,’ but ‘heck, no. We’re not going to do restaurant.’ But, they eventually talked us into doing this.”

There was also a push from the members of the community, as well. 

The couple had already moved past their food truck phase, opting instead to cater out of professional kitchens in Craig. But as their popularity grew, they needed a home base. 

“We had to get a place that we could do our catering out of,” Karen said. “Now, we are so thankful that Tony and Lynn gave us this opportunity to run this beautiful restaurant.”

The special nature of the Oasis extends beyond its menu, though its makeup certainly stands out. 

“We do prime rib, we do rack of lamb, we do tri-tip,” Karen said. “We’ve cooked for 750 people. And lamb ribs, they’re amazing.”

Nick and Karen are committed to using what they raise, bringing their own ranch’s lamb and beef straight to restaurant patrons in a “farm-to-table” approach. Karen added that, in her opinion, Nick “cooks the best lamb in the country.”

The menu will feature staples that the team believes the community will crave, as well. 

“I think the community wants to have somewhere nice they can come and have date night, or stop as they are driving through,” Karen said.

To meet those expectations, the restaurant plans to offer a rotating menu with daily lunch and dinner specials.

Though the opening was barely announced for fear of the staff and kitchen being overwhelmed, word and excitement surrounding the Oasis had already reached well beyond Maybell. 

“People in Craig, people in Meeker, people from Rangely, they see the evolution in the place,” said Tony, who co-owns the building with his fiancée, Lynn Haskins. “They’re stopping, they’re calling the store next door to see when we’re opening. They haven’t had a place to go to eat in Maybell for a long time.”

Tony and Lynn are no strangers to Maybell themselves. Tony, who is originally from Rochester, New York, has a long background in building and development. He bought the long-vacant restaurant building despite being advised against it. 

“They told me I couldn’t do it, which is a bad thing because now I figure I’m going to have to prove them wrong by doing it,” Tony joked. “The further we went, the more involved we got. We wanted to make it a cool-looking destination in the middle of nowhere.”

Lynn, who has lived in the area for decades, understands the community and what makes Maybell unique. 

“The people in Maybell are special,” she said. “If you need something, it’s the old-fashioned way. The whole community has proven that time and time again.”

Together, Tony and Lynn helped reimagine the space in a process that Tony calls “imagineering.”

Prior to the opening of the Oasis, Tony and Lynn had been quietly becoming champions of Maybell by investing in the spirit of the town through local improvement projects meant to revitalize the community. 

“We’re trying to do everything we can for Maybell,” Tony said. “There’s more talent in this little town and they are like family to me.” 

Their efforts reflect a deep commitment to creating a welcoming, lasting space in a place they love. 

“We wanted to do something nice for the community,” Lynn added. “They’ve proven they deserve it.”

Rough-sawn wood, stone details and a fireplace connect the interior of the Oasis with the rugged landscape that surrounds it, all while simultaneously creating a welcoming atmosphere for staff and patrons alike. 

And, the whole of Northwest Colorado is already embracing the restaurant, as Karen and Nick have already booked banquets on the restaurants off days.

“We love to feed people,” Karen said. “We love for them to eat good lamb, good beef and good pork. If you feed them, they will come.”

The Oasis will be open from 11 a.m. to 8 p.m. Thursdays through Saturdays, though Karen, Nick, Tony and Lynn noted that there is room to expand based on community demand. 

“If the community likes us and they want us to be open more often, we’re all for it,” Karen said. “It’s going to depend on how much help we can find, too.”

Still, they’ve already built a strong team and a stronger foundation of support. 

“I truly believe the locals in the area are really excited,” Tony added. “I want people to come and see the building and have their great meals. And, I’ll be their biggest customer.”

While the restaurant may have began as a business venture, it has quickly become something more. 

“Restaurants can become the thing,” said one visitor during a soft opening on April 4. “They end up digging into a community. I think that love is the most important part of it.”

As the hush of good food fell over those who attended the soft opening, many of whom had poured sweat and love into the Oasis, it was easy to recognize that Karen, Nick, Tony and Lynn have created something rare to the Yampa Valley — a place with great food, in a great community, which was brought together by great people. 

In a town famously referenced with the phrase, “Where the hell is Maybell?,” the Oasis is carving out a new answer to that question —”right here. And, worth every mile to get to it.”

For more information, or to make reservations, please call 970-620-0365. Reservations for dinner are recommended on Fridays and Saturdays.