The fish and chips earned nods from The New York Times and The Los Angeles Times, which called it “the best fish and chips I’ve ever had.”
Last year was a great one for Pagosa Brewing Co. & Grill, according to co-owner Tony Simmons. The brewpub recovered “surprisingly well” from hardships associated with the COVID-19 pandemic and ensured everyone on staff made a decent living, he said.can’t since the restaurant closed on Feb. 12.
“We’ve been doing this for so long and both of us want to spend more time with family,” Tony Simmons said. “I’ve seen the whole industry evolve. It’s not like been there, done that. But after 16 years, I feel very complete.” Despite being located far from Denver, Simmons has long been an advocate for brewpubs through his work with the Colorado Brewers Guild and the Brewers Association. He often advised beer makers on how to integrate food into their business model as taprooms became increasingly popular.
For the first several years after it opened, Pagosa Brewing Co. & Grill stationed a food “wagon,” as Simmons calls it, on its patio. But operating an outdoor kitchen during the winters in Pagosa Springs proved a challenge, so when they got the chance, the Simmons purchased a 7,000-square-foot building next door and opened a restaurant.
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