Off Menu: C Bar

Tucked away on the West End of Boulder’s Pearl Street Mall, C Bar is a world where hot dogs, caviar, and clever libations live in harmony.

This alluring new cocktail lounge is the latest venture from Half Eaten Cookie Hospitality, the dynamic restaurant group behind Oak at Fourteenth, Corrida, Brider, Bellota, and C Burger.

Big city inspiration is evident throughout the undeniably sexy space. Deep jewel tones, walnut accents, mid-century modern furnishings, and delicate glassware were meticulously curated to create an inviting atmosphere that is distinctly different for downtown Boulder.

 C Bar is the first cocktail bar concept by Bryan Dayton, one of Boulder’s most prolific restaurateurs. “It’s a place I want to hang out,” said Dayton, who spent two years quietly bringing the project to fruition. Prior to developing his diverse portfolio of restaurants, Dayton worked as a bartender for most of his career. He cut his teeth bartending at Pearl Street’s since-closed Juanita’s Mexican Restaurant before spending five years running the bar program at Frasca Food and Wine. In 2011, the cocktail connoisseur notably won Bombay Sapphire’s Most Inspired Bartender competition, landing him on the cover of GQ Magazine’s ‘Men of the Year’ issue. All this to say, the man knows a thing or two about the art of preparing a well-made drink.

One element that sets C Bar apart from Boulder’s existing lineup of watering holes is the emphasis on exceptional food. That’s right – patrons can pair their cocktail with more than olives and nuts. However, olives and nuts are certainly on the menu. Chef and Partner, Samuel McCandless, described his menu as “a simple, elegant, classic interpretation of bar food that isn’t boring.” C Bar’s shrimp cocktail, with tiger shrimp, red yuzu kosho cocktail sauce, and horseradish, could easily go head-to-head with a certain neighboring seafood mecca.

McCandless also serves as the Executive Chef and Partner of Corrida, a Spanish-inspired steakhouse, and C Burger, a fast-casual burger concept.

On a fateful day in 2021, McCandless was walking to work at the now-closed Supermoon (Formerly Arcana) on Walnut Street, when Dayton asked if he would be interested in setting up a tasting. The timing was right for McCandless, who took the helm of Corrida’s kitchen in the fall of 2021. McCandless was a part of the opening team for Frasca over two decades ago, where Dayton joined shortly after. The pair remained acquaintances throughout the evolution of their careers until a chance encounter ultimately led to a fruitful partnership.

Between McCandless’s culinary expertise and Dayton’s extensive bar background, the team is fluent in beef and booze. In addition to their restaurant partnerships, Dayton and McCandless are co-proprietors of Corrida Cattle Company (CCC), a distributor of high-quality, 100% regeneratively raised beef. The private label beef company uses a ‘whole animal’ approach, committed to “making the world a better place,” through sustainability, transparency, and regenerative practices. 

Unsurprisingly, C Bar’s burger is damn good. Featuring two 3 oz. CCC beef patties with beef tallow bordelaise triple-cream brie, crispy onions, and beef garum aioli, this standout menu item is the epitome of decadence.

In many ways, the dazzling drinking destination is a collaborative effort. The first page of C Bar’s menu reads, “A BD and DB collab,” referring to Bryan Dayton and Diego Baud. Dayton and Baud also met while working at Frasca.

The cocktail menu is 50% BD and 50% DB. Grand Som, with green Chartreuse, cucumber, and pineapple Peychaud’s bitters, is a BD original. Queen’s Elixer, with añejo tequila, lapsang, hibiscus, and egg white, is all DB.

While master mixologist Diego Baud currently oversees the bar program at P41 Bar & Coctelarium in Barcelona’s 5-star Hotel Arts, his influence has helped bring this Boulder concept to life.

For Dayton and McCandless, Boulder is not only their longtime home but also a community they cherish. After decades of gathering inspiration from cocktail bars around the globe, they are proud to bring what Dayton called “a super unique product with its own personality for our little town.” McCandless described C Bar as “upscale without being unapproachable.” When asked what their individual go-to “meals” would be at C Bar, Dayton went with caviar and chips, the West Side Dog, parmesan and truffle fries, and soft serve vanilla ice cream with caramel flakes. For McCandless? The tartare, Mikan Buri Crudo, and a fried chicken sandwich with 15 grams of Sturia Vintage caviar.

Despite the obvious frills, C Bar is a place to party. Sumptuous sophistication, straight up, with a twist. This not only describes the signature martini with a custom dirty mix and an optional side of caviar. The overall vibe is soft, sexy, sophisticated, and, most importantly, a lot of fun. Guests can expect live music on Friday nights. Down the line, there will be guest bartenders and interactive “Liquid Journey” cocktail classes with Diego Baud. As Dayton is currently working to expand the non-alcoholic beverage menu, spirit-free sippers can enjoy The Daisy Day N/A, with Ritual, orange, Pathfinder, and lime, as well as a ‘NOgroni’ and N/A Margarita. There is truly something for everyone. Dayton’s goal? “Have some fun in downtown Boulder and get after it.”

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