In 2019 Laura Posiak built a following with her home-based business, creating charcuterie boards that planted the seed for what would eventually grow into the Meatbar, a European-inspired eatery, shop and catering service.

Laura, along with her husband, Dustin Posiak-Trider, decided to take the next step in the evolution of the popular Steamboat Springs business when they officially introduced a dinner menu to the lineup this week.

Laura opened the Meatbar in 2020 and moved the business to its current location at 1009 Lincoln Ave. in 2021.

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“What Laura’s done here over the last couple of years is pretty cool,” said Dustin, who is playing a more active role at the Meatbar after selling the Standard Wine Bar and Galley this spring. “It is kind of a pivot. Laura and I talked when I sold the Standard about what the opportunities for Meatbar were and how we can use some capital to help scale and develop a more profitable business. As charming as the grocery and the deli style was, we just don’t have the density or the foot traffic there.”

When the couple welcomed a new baby, Auguste, to the family nine months ago, it led to the decision to sell the Standard Gallery and Wine Bar to focus on the Meatbar, as well as creating more time to spend with their newborn.

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Dustin and Laura also see the potential of expanding into the evening hours and adding a lineup of bright, citrus-based cocktails. The grocery section will remain but will be scaled back to the most popular items.

“Laura became really excited when we started to talk about night service and developing our own cocktail program around that to honor the food, to honor the cuisine and then evolve the Meatbar into a dinner space,” Dustin said.

The Meatbar will continue to offer a lunch menu from 11 a.m.-3 p.m. Tuesday through Saturday featuring European sandwiches and salads. From 4-10 p.m., the Meatbar will offer a menu that includes a large selection of small-plate choices including warm brie, marinated figs and duck leg. The bar will also feature simple cocktails that pair well with the food.

Laura said this split-service approach will allow the Meatbar to focus on the catering program, which includes charcuterie, dessert and smoked fish boards. Chef Justylyn Alair of the Nomadic Table has come on as a consultant to help launch the new menu and spearhead dinners. The Meatbar continues to work with local partners Smell that Bread Bakery, Mountain Bluebird Farms, Toponas Creek Eggs and Kanyini Farms. 

Alair will also be teaching more classes starting July 30 with a brunch class followed by a knife skills class, and the Meatbar will be offering special pop-up dinner events starting late August — the first of which will feature a whole lamb roast.

From 4-5 p.m., customers can take advantage of a daily happy hour featuring $5 Vermouth spritz, $8 wine and $6 draft beer. The Meatbar will also offer a meat-and-cheese board for two ($20), a smoked fish trio ($20) and 25% off jamón. Both lunch and dinner options offer vegan and gluten-free choices.

“We didn’t want to like go crazy on our pricing,” Dustin said. “We think that you can come in and get a couple of cocktails and, you know, three plates for under 100 bucks.”

The space has also changed as the deli counter has been removed and a long, handcrafted wooden bar now extends from the large windows at the front of the establishment to the back of it. Dustin, a professional photographer, also has his work featured on the walls.

“I think we have essentially doubled the amount of seating,” Laura said. “We finally put the ‘bar’ in ‘Meatbar.’ When you come in, we want you to see a giant bar that looks welcoming and inviting. Who doesn’t want to sit at the bar, have beautiful plates and an open kitchen where you can see everyone working and talk to them directly about all this interesting food that you’re consuming?”

Laura said customers should expect the same high level of food and service as the Meatbar moves forward, and she said the Meatbar will continue to reflect her passion for great flavors.

“It’s common for someone to come in, especially with the small plates, and they’ll order one or the two small plates that they know they loved the last time, but then they’ll always try something new,” Laura said. “This is a great place to place to try those flavors for the first time because we make them very approachable.”