The Good Son, a beer-centric Detroit-style pizza focused eatery that opened in March 2015 is changing gears: After a short closure, the restaurant will be ditching the sheet pan pies and switching up the beverage program,
In August, the business owned by the Bar-On family (they also operate Izzio's Artisan Bakery, Etai's Bakery Cafe, Silvie's Kitchen) changed majority partners. On board came Seth Murty, a longtime hospitality professional that has opened School House in Arvada, among others, and his business partner Mark Whistler, a Denver native and finance book author. Murty has previously worked for the Bar-On family. "I am very thankful that after years of wanting to have my own place, it finally happened and it did with the help and support of my previous employers," Murty said.
A closure from September 5 through the 16 will provide the time needed to make the changes Murty envisions. When it reemerges, the spot will be open Tuesday through Sunday from 9 a.m. to 10 p.m. (instead of the prior dinner-only). Cocktails will be moving to the forefront of the drink options. The new menu, created in collaboration with Oran Field, will feature 4 kegged cocktails and 5 barrel aged cocktails, plus some Colfax-friendly shot and a brew and some highball cocktails, well-priced, starting at $7. There will still be 10 draft beers, but also 8 wines on draft, and a fun cider program.
Almost all of the produce used in the kitchen will be organic and as the growing season allows also local. Many vegan and vegetarian options will be included, many wood-fired vegetable served, with a vegan charcuterie board being one intriguing new option.
The biggest change though is the departure of the sheet-pan pizza. The Colfax restaurant is throwing a going away party for the pie on Monday, September 5 from 2 to 9 p.m., aptly titled Detroit-style pizza moves back to Michigan. For $5, you can get any of the pizzas. Drink specials , contests, and live music will make the good bye celebration sweeter.