:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61695937/21761910_734701380072955_2101902623232781703_n.0.jpg)
After getting off the ground at Avanti F&B, The Regional is moving up and out, setting up a full-service Fort Collins brick-and-mortar at 130 S. Mason St., expected to open Oct. 16. This will be Chef-Owner Kevin Grossi’s first at-bat with an independent operation, following a successful run out of his Lower Highlands stall for two years.
The new 60-seat space is already fully staffed and construction is coming to a close, as final details on the menu are fine-tuned. The eatery intends to serve comfort food to the northern Colorado community, working with area partners including Native Hill, Jodar Farm, Fossil Creek, Raisin’ Roots, and more to build the menu.
Service will include lunch and dinner Monday through Saturday to start, with plans to roll out a Sunday brunch within the weeks following opening. Lunch will encompass favorites from the food hall, such as the Canadian lobster roll, the Nashville hot fried chicken sandwich, and others. Dinner rotations will span the seasons, with items to start like a winter squash pudding, Elevation beef short ribs, seaweed and maple cured sockeye.
“Properly defining ‘American food,’ is a funny thing,” Grossi said in a statement. “It’s so regionally influenced. But the beautiful thing is no matter where you’re from, there are dishes that make you feel comfortable and reminiscent of home.”
Grossi turned to friend and fellow Avanti alum Jason Snopkoski to develop the bar program. The 16 taps behind the bar will include eight beers – a mix of local and domestics – four wines, a New England-style rum punch, kombucha, cider, and cold brew.