Otto Pint races onto Yampa Street restaurant scene in Steamboat
STEAMBOAT SPRINGS — Seated at one of the tables on the outside patio of his new restaurant, Otto Pint, Brian Tessari explains his attraction to Yampa Street.
“It was definitely screaming my name when I saw it,” Tessari said of the location he has had his eye on for seven years. “I’ve been looking at it ever since it was Eureka. I liked this corner in particular, and this street.”
Tessari said the space at 700 Yampa St. is perfectly suited for what he wants to do.
In the past, the location has been home to Ciao Gelato, Eureka, and most recently, Scratch.
Tessari, who owns Domenic’s Bistro, Vincent Heavenly Pies and Pasta and another Otto Pint location in Fort Collins, has invested in the Steamboat Springs restaurant with partners Eric and Andrea Wilson.
“This particular spot set up beautifully with the oven already in place,” Tessari said. “It’s a really, perfect retrofit for Otto Pint.”
He was also drawn to the fact that the space is located on Yampa Street.
“A lot of the local folks are talking about it (Yampa Street) being the restaurant row, and it is definitely that,” Tessari said. “Being next to the water is beautiful, and with the redevelopment of, and what they have done on Yampa Street, it is great.”
He plans to have a soft opening at Otto Pint the first week of June and an official opening June 11. The restaurant will be open from 11 a.m. to 11 p.m. daily and will serve entrees from 5 to 9 p.m. Daily happy hour deals will be offered from 2 to 5:30 p.m. and from 9:30 to 10:30 p.m.
“It’s been fun, but it’s been a scramble,” Tessari said. “Luckily, I have standard operating procedures in place from my Otto Pint in Fort Collins, and with the other two stores, Domenic’s and Vincent, that I have down there. We were kind of able to plug and play, but we were also able to put in what we wanted to do.”
The restaurant in Steamboat will feature 18 craft beers and a selection of specialty drinks. The menu will include 12-inch Neapolitan pizzas, bar bites that will include bruschetta, fried Burrata, poppers and steamed mussels. Tessari said the menu is still being developed, but he expects a wide selection of salad offerings and plenty of tasty entrees.
He said the 12-inch pizzas will be the restaurant’s calling card. Customers can build their own by defining their orders on a “sushi style” order form where customers can customize their pizza by picking the crust (gluten-free available), sauce, cheese, meats and veggies.
“That is the unique part of our approach to pizza,” Tessari said.
Two of his four restaurants are named after his sons, 16-year old Domenic and 13-year-old Michael Vincent.
“I have essentially been in this business forever,” Tessari said. “It’s a love and passion of mine. I eat and drink this business. I love it.”
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