Contigo restaurant rolls out some big changes

Ranch-inspired restaurant-bar Contigo has added some heft to their menu. You will still find the burger, grilled cheese, charcuterie and some of the small plates you’ve come to expect from the restaurant founded by Ben Edgerton and chef Andrew Wiseheart in 2011. But with the release of its new menu, what was once a great place to drink and snack and share with friends now looks more of a full-scale restaurant with some bigger options to fill you for the night.

The new kale salad with tahini yogurt dressing, sunflower seeds, crispy shallot, shaved squash, and pickled onions at Contigo. (Contributed)

The restaurant has added a “For the Table” section, which currently features a 40-ounce bone-in ribeye with beans, green tomato casserole and more. That dish is set up to feed three or four. There is also a grilled half chicken with cucumber, carrots, fries and more. In addition to that new section, Contigo has expanded its entree section, where you can find a grain bowl, roasted sweet potato salad and bavette steak, as well as an expanded small plates section, to which was added steamed mussels and more. Those sections join a dozen bar snacks and the cocktails, wine and beer you’ve always been able to get at Contigo. Contigo has also changed their reservation system, and now allows for reservations for parties up to 50.


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