Back Door Grill upgrades to bigger location on Oak Street |

Back Door Grill upgrades to bigger location on Oak Street

With new facilities, burger joint will increase menu options

After completely remodeling the former Spostas World Sushi and Salads location at 825 Oak St., Back Door Grill has moved a takeout window burger joint to a much bigger and better spot for operations, owners Dave and Brandi Eliason said.
Ben Ingersoll

— A little more than four months after its grand opening, Back Door Grill’s popular takeout window has moved into much bigger digs, and a totally revamped menu is on the way.

The old location beneath Ghost Ranch along Seventh Street downtown featured a takeout window and a few outdoor seating areas. But with winter quickly approaching and a massive positive response from customers just a few months into business, co-owners Dave and Brandi Eliason decided to address needs swiftly.

The couple has settled Back Door Grill into the old Spostas World Sushi and Salads location at 825 Oak St. after Spostas folded operations, Dave Eliason said, a space that ownership thinks will spell a big future for the company.

“This one popped up and we walked in and knew this was a good spot,” Dave Eliason said.

Although some big changes and expansions are on the way, Dave Eliason said the original takeout window idea will remain and be located alongside the new building adjacent to the large parking lot at Oak and Eighth streets.

The burger-and-fries-in-a-basket, quick-serve theme also will remain.

But between now and Dec. 1, the Eliasons will be expanding their menu to serve breakfast, lunch and dinner from open until close, becoming one of the few options in Steamboat Springs where customers can get a burger at 7:30 a.m., or pancakes at 10 p.m.

The kitchen in the new location serves what Back Door Grill is aiming to do much better, the owners said, and with ideal parking adjacent to the building while still remaining downtown, the situation was perfect.

The products Back Door Grill use will be altered a bit, too, in order to adhere to the owners’ goal of managing a family business that cooks with only Colorado-based ingredients.

Originally, the restaurant served E3 Black Angus beef in its burgers, but it since has moved to 100-percent, all-natural Colorado beef, Dave Eliason said. All chicken products come from a family farm in Boulder, and all eggs are from Hickman’s Family Farms, he added.

The restaurant also expects to have its liquor license in about three weeks, another new concept from the previous take-out window joint.

It’s all part of a plan during its expansion to set high standards as the once-tiny company grows.

“We’re really starting to focus on product we can get locally,” Eliason said. “There is a lot of stuff we’re trying to do in order to really keep our products close.”

And all the while, the new location is making the Eliasons’ Back Door Grill dreams come to life, saying the building on Oak Street is “built for us and our concept.”

Although Back Door Grill now is open for business in its new house, Dave and company still have some final touch-ups to complete during the next week. The owners said they were able to keep renovation costs down by doing most of the flooring, painting and bar construction themselves.

If the revamped location and menu really takes off and even more customers are walking through the door late night, Dave Eliason said, he thinks Back Door Grill potentially could evolve into another bar-hopping destination.

And as a company, expansion beyond Steamboat is the Eliasons’ long-term goal, with an emphasis on possibly opening Back Door Grill branches in other mountain ski towns.

It’s all geared toward pleasing customers, especially loyal locals, Dave Eliason said, and input during the next four weeks from walk-ins is welcome.

“We’ve been very surprised with the local support,” he said. “This was all designed for locals originally, and it will stay that way.”

Starting Sunday, Back Door Grill’s hours at its new location are 7:30 a.m. to 10 p.m. Sundays through Thursdays, and 7:30 a.m. to midnight Fridays and Saturdays.

To reach Ben Ingersoll, call 970-871-4204, email or follow him on Twitter @BenMIngersoll

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