We got the inside scoop from Colby Conklin on his new restaurant EastWest. Check out his inspiration and favorite dishes at this unique new kitchen and bar!
Joey Mitchell, former head chef at Chuck’s Fish, had a real passion for this new restaurant and brought the idea to Colby.
They hit the ground running and started searching for a space to bring his vision to life.
“This just felt like home in terms of the area…I saw the success that some of the other people around here were having and felt like I could add to that and not take away from it.”
Top Crowd Faves:
One of the great things about this concept is that you can order almost the whole menu and just share.
- Chinese duck nachos features wontons, roasted duck, kimchi queso, cilantro, & jalapeno
- Korean fried cauliflower with tempura batter, garlic-ginger sauce, and scallions
- The Mongolian ribeye char-grilled, sliced, served with blistered miso green beans and rice
Colby’s top favorites include the Mongolian ribeye and the soft shell crab bun.
See the rest of their menu here.
EastWest sources its ingredients locally as much as possible.
They roast their pork and ribeye on site and they partner with Jared Logan of Collins bar to serve some of the best cocktails in the ham.
They are also opening up the second floor as a private dining and event space. To book this amazing room, contact Kelsey Beck.
EastWest’s doors are open from 5 to 10 p.m. Tuesdays through Thursdays and from 5 to 11 p.m. Fridays and Saturdays. Saturday brunch coming soon!
Bham, what’s stopping you? Try out EastWest tonight!