Carbondale’s Six89 closing | PostIndependent.com
YOUR AD HERE »

Carbondale’s Six89 closing

Linda Hayes Special to the Post IndependentGlenwood Springs, Colorado CO

CARBONDALE, Colorado – “We’re closing because it’s time,” said Mark Fischer about the impending Oct. 27 closure of Six89, his popular, long-standing restaurant on Carbondale’s Main Street. “We’ve come full circle, and it’s become an issue of sustainability. I think it’s far more important we go out on top of our game than to eke out a few more years.” The move to close was prompted in part by the restaurant’s lease not being renewed, as well as lack of interest by Fischer and his wife-business partner, Lari Goode, to purchase the building, which, in Fischer’s words, “needs a lot of love.” But the bottom line is the couple’s desire to move on to the next thing. “Although it’s important, we’ve never been driven by dollars and cents,” Fischer said. “We could put a million dollars into a hundred-year-old building, but that doesn’t make any sense. Purchasing it doesn’t fit with our business model. It’s time for something new.” The couple also owns Phat Thai, with locations in Carbondale and Denver, and The Pullman in Glenwood Springs. Six89’s tenure began in the spring of 1998, when the aforementioned lease was first signed on the unassuming, turn-of-the-century house. “It was serendipity,” said Fischer, who was returning to the Roaring Fork Valley after a stint at Fog City Diner in San Francisco (he had previously cooked with Charles Dale at the former Renaissance and at the Caribou Club, both in Aspen). “We saw the possibilities, did a lot of demolition and remodeling, and opened that fall.” From the start, Fischer was ahead of the trend. His menus featured dishes made with ingredients sourced from local farmers and purveyors, as well as international flavors. Some, like ponzu, aioli and gremolata, which were less familiar then than they are today, inspired the addition of a “Menu Lexicon.” “Our idea has always been not to pigeonhole the food into one category, like French, Asian or Italian,” he explained. “We worked with the seasons and the location, changed the menu often, and tried not to take ourselves too seriously.” Categories like “Small Plates” included tasty bits like crispy goat-cheese gnocchi salad with truffled oregano vin (a version is still on the menu). “Bowls” included fiery red mussel stew, or smoked duck mu shu. And dishes like North Atlantic salmon with roasted pepper relish and tapenade came under the heading of “Large Plates.” If you just couldn’t decide, there was always the possibility of opting for “Random Acts of Cooking” – family-style servings of whatever the chefs felt like preparing that night. Over the next 14 years, Six89 grew steadily from a local neighborhood darling to a culinary destination. Diners, who originally made the journey down from Aspen and over from Grand Junction and Edwards for Fischer’s confident, quirky cuisine, were joined by others from sea-level cities far afield. While customers became regulars, and then friends, writers heaped praise in magazines like Food & Wine, Gourmet and Bon Appetit. Fischer himself was nominated for a James Beard Award several times in the Best Chef Southwest category. Although the closing of Six89 has been only recently confirmed, some of the restaurant’s 20 or so employees had been aware of the possibility. “I’d been in the loop for a while,” says Six89’s wine director, Bill Bentley, who has been at the restaurant from the start and is responsible for both the front-of-the-house and the collection of good-value wines from all corners of the world. “The lease goes through June, so it was a surprise for some folks that we’re closing so soon. But we typically close for November and most of December anyway, so it made good sense.” While Bentley hasn’t committed yet to future plans, he notes that family time and skiing will be on his agenda this winter and he will consider starting a business he’s always wanted to pursue – high-end, gourmet fishing trips. According to Fischer, once Six89 closes, about half of the employees will be placed in various positions at his other restaurants, both in the valley and Denver. Chef de cuisine Bryce Orblom, who has been at Six89 since August 2008 and in charge of the kitchen since the following October, will make a move downvalley to The Pullman and has hopes of continuing with Fischer and Goode in their next venture. About what that venture might be, Fischer said first that it will definitely not be another version of Six89. “Six89 will always have that place in my heart, that it’s the nearest and dearest and the more precious,” he says. “But this is definitely an ending.” After moving the iconic galvanized cow (a custom piece the couple had shipped from a New Zealand art gallery) that has long stood guard on the front lawn, as well as the backyard chicken coop, to their house in Missouri Heights – and taking some time off to ponder – plans to open a new restaurant with an all-new concept and menu may come to fruition as early as next spring in another Main Street location. “We are not departing the scene,” Fischer says. “We’re pretty committed to Carbondale. We think it’s an awesome place and would like to do things that are going to make us a part of it for a long time, whether that involves owning real estate in town, or operating a business, or a combination of both.” Fischer has confirmed that they have signed a lease on the space that currently houses the restaurant Hestia, which, in turn, is expected to close this fall. Serendipity once again.


Support Local Journalism

Support Local Journalism

Readers around Glenwood Springs and Garfield County make the Post Independent’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User