New owners, new names, new menus
What was Berg Haus is now Pines Sports Bar & Grill, and its doors are open for business. The neighborhood sports bar’s new owners are Minakshi Ashra and resident Priya Kumar. Priya and her husband who manages the bar, Avnish Kapoor, will be featured in the upcoming April Behind the Business segment.
“Our first priority was to focus on improving the food and the service,” said Avnish. The menu will remain largely the same with the addition of some healthier vegan, vegetarian and gluten-free options – like salads and Avnish’s specialty tandoori chicken with some fusion food items. Pines Bar & Grill also now offers a kids menu.
“We are also excited to introduce trivia and bingo nights. Every other Friday will be ‘ladies night,’ where ladies drink free,” shared Avnish. Watch for additional changes in the coming months, including additional seating and a stage on the patio for live music.
Golden Flame Hot Wings owner Scott Ulrich chose not to renew his franchise license after nearly a decade. Instead, he has decided to reopen in the same location under a new name, new menu and new vibe: Scotty’s Sliders.
Currently closed for renovations, the restaurant will open in about three weeks. “We are 90% there,” said Scott, explaining that he has repainted, replaced flooring and added new televisions. But the big news is the menu change.
Sliders of all varieties, like brisket, buffalo and Wagyu, as well as salads, wraps and loaded fries and tater tots will be the leading menu items. On a seasonal basis and to keep the menu fresh, Scott hopes to serve high-end sliders like deer and elk.
“We will have a full service bar to offer specialty events and happy hours and hope to have something like ‘Slider Sundays’ on football weekends,” continued Scott. He added that he wants to buy as much of the ingredients as he can from local vendors.
Scott concluded that it is a lot of work to go out on his own but is encouraged by his team and to serve the people of Castle Pines. “Something new, something fresh, something local.”
By Hollen Wheeler
