El Moro Spirits & Tavern, Durango 81301, Restaurant/cafe

El Moro Spirits & Tavern

Restaurant/cafe

945 Main Avenue
81301 Durango
United States

Phone: 970-259-5555

Website: http://www.elmorotavern.com

Opening times:
Sun 9:00 am - 11:00 pm
Mon 11:00 am - 11:00 pm
Tue 11:00 am - 11:00 pm
Wed 11:00 am - 11:00 pm
Thu 11:00 am - 11:00 pm
Fri 11:00 am - 1:00 am
Sat 9:00 am - 11:00 pm

Experience our Modern-Rustic cuisine paired with our extensive mixology menu, our eighty beers or one of our forty wines.

Embracing Durango, Colorado’s “old west” and Victorian heritage, as well as contemporary culinary trends and techniques, El Moro will join Durango’s family of unique and independently-owned restaurants. With no known comparison, El Moro is capitalizing on the region’s growth of entrepreneurial ranches and farms, many of which are organic, and is utilizing a majority of locally grown and raised ingredients in its menu items.
“The menu can be described as ‘modern rustic,’” said Executive Chef Sean Clark. “The simple and memorable dishes are designed to blend classic, old world preparations with exciting techniques that have evolved from the modern cuisine movement, such as spherification, which will highlight the qualities of the ingredients.”
The El Moro menu will change seasonally, and include specials based on available fresh ingredients. Most meats will have been raised and harvested locally. Regular menu items slated for the opening menu include:
§ Port Braised Beef Short Ribs with horseradish dumplings, braised beet greens
§ Sage Steak, dry aged top loin filet with sage sauce, purple mushers, glazed carrots
§ Bacon and Swiss Chard Tagliatelle with house cured bacon, swiss chard, balsamic reduction, asiago cheese
§ Pastramied Wild Salmon, pastrami brined wild salmon, black salsify puree, asparagus
§ Watermelon Salad including arugula, watermelon, fresh basil balsamic reduction, toasted pine nuts, fresh mozzarella
As a nod to the history, the menu will also feature charcuterie (the craft of salting, curing and smoking meats), which will encompass foods often enjoyed by saloon patrons in the Victorian era, with contemporary twists. For example, various meats and cheeses can be ordered a la carte to accompany the extensive offering of beers and wines from throughout the world, and unique “old world” inspired cocktails that El Moro’s mixologists have christened “culinary cocktails.”
“The name ‘El Moro’ also reflects Durango’s history, as in the early 1900s, 945 Main Ave. truly was the El Moro Saloon,” said General Manager Dave Woodruff. “The El Moro of 2013 has some of the ‘feel’ of the original saloon with bared red brick, tin ceiling, hardwood floors and heavy wooden tables.”
According to Woodruff, much of the design is derived from the “Steam Punk” style, which includes the Victorian vision of future technology (ala the classic television show and movie, “The Wild, Wild West”). The menu also capitalizes on this style.
According to records at Durango’s Animas Museum, the original El Moro was one of 21 saloons in Downtown Durango registered in 1903. The west side of the 900 block of Main was known as the saloon district, and proper ladies would not walk the wooden sidewalks in that block.
El Moro also lays claim as the site of “Durango’s Strangest Shootout.” In January in 1906, Sheriff William Thompson raided the saloon in the midst of a poker game and hastily covered then confiscated a roulette wheel that was also in play. On the sidewalk in front of El Moro, Thompson confronted the city marshal, Jesse Stansel, for his lack of enforcement. The two men exchanged insults and guns were drawn. When the smoke cleared Sheriff Thompson was dead and Marshal Stansel was injured. At Stansel’s court trial, eyewitnesses gave conflicting reports of who drew and who fired first and whether or not drinking was involved. The marshal was acquitted.
“With its history and comfortable ambiance, and unique culinary and beverage options, the new El Moro Spirits and Tavern looks to provide an unmatched experience that leaves guests eager to return,” said Kris Oyler, a principle in the new establishment.” The staff’s food and beverage compatibility knowledge is surpassed by very few in town, thus the restaurant will highlight this total dining experience.”