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Business name: Kirby Cosmo’s BBQ Bar.
Date opened: Originally opened as JB’s BBQ in 1995; we bought the business in January 2006 and reopened it as Kirby Cosmo’s in January 2007.
Owners: Mark and Emily Tamberino and Michael and Lynn Deutschman.
Contact info: Mark at 827-9027 (restaurant) or 401-3060 (cell).
What goods or services do you provide? Southern-style barbecue (smoked pulled pork, beef brisket, St. Louis short ribs), great appetizers including our three-way wings that are growing in fame — they’re smoked, then fried, then grilled, pizza that folks are calling “the best in town,” a kid’s menu and yummy homemade desserts. We also have a full bar with three microbrews always on tap (plus Budweiser) and a cooler of special microbrews from across the country.
What strategy do you use to differentiate your business from your competition? We love our locals and do our best to treat them well. We offer “Duff Hour,” a “Simpsons” happy hour, every afternoon with reduced food and drink prices. We are family-friendly — this includes catering to kids and special family members (dogs!). The dogs have to stay outside for health-code reasons, but they get water and treats and can usually hang out with Kirby. We are a full catering company, providing something as simple as a pizza party all the way to a wedding reception for 200.
What philosophy do you follow in dealing with your customers? What can your customers expect from you? We serve it all up with a lotta love!
Tell us a little about your background, education and experience: Mark is the son of a butcher. He grew up helping his dad run a meat stall in an open-air market in Baltimore. Mark is part of a big Italian family, and they’re all in the food business, so he has been butchering meat, throwing pizza pies and bartending for years and years. Mark is an environmental engineer by education and by trade, with a specialty in hydrology. He worked in Maryland and California before we moved to Vail. Since there isn’t a huge demand for environmental engineers out here, he took a job with Arrigoni Woods in Minturn. I was looking in the paper one day and saw JB’s for sale. It was a deal we couldn’t pass up, and the rest is history!
What is the most humorous thing that has happened at your business since you opened? Mark jokes that we should have named the place, “You Know What You Oughtta Do?” Everyone’s got a suggestion, and it’s great to have their support, but it’s also been really exciting to do this thing “our way.” We take the “you know what you oughtta dos” with a good sense of humor, and every now and then, we get a great idea from someone. It’s just kind of funny how everyone else is so sure they could do it better.
Be a Bizwatch business. To tell the world, call Scott Miller at 748-2930 or e-mail smiller@vaildaily.com.
Business name: Kirby Cosmo’s BBQ Bar.
Date opened: Originally opened as JB’s BBQ in 1995; we bought the business in January 2006 and reopened it as Kirby Cosmo’s in January 2007.
Owners: Mark and Emily Tamberino and Michael and Lynn Deutschman.
Contact info: Mark at 827-9027 (restaurant) or 401-3060 (cell).
What goods or services do you provide? Southern-style barbecue (smoked pulled pork, beef brisket, St. Louis short ribs), great appetizers including our three-way wings that are growing in fame — they’re smoked, then fried, then grilled, pizza that folks are calling “the best in town,” a kid’s menu and yummy homemade desserts. We also have a full bar with three microbrews always on tap (plus Budweiser) and a cooler of special microbrews from across the country.
What strategy do you use to differentiate your business from your competition? We love our locals and do our best to treat them well. We offer “Duff Hour,” a “Simpsons” happy hour, every afternoon with reduced food and drink prices. We are family-friendly — this includes catering to kids and special family members (dogs!). The dogs have to stay outside for health-code reasons, but they get water and treats and can usually hang out with Kirby. We are a full catering company, providing something as simple as a pizza party all the way to a wedding reception for 200.
What philosophy do you follow in dealing with your customers? What can your customers expect from you? We serve it all up with a lotta love!
Tell us a little about your background, education and experience: Mark is the son of a butcher. He grew up helping his dad run a meat stall in an open-air market in Baltimore. Mark is part of a big Italian family, and they’re all in the food business, so he has been butchering meat, throwing pizza pies and bartending for years and years. Mark is an environmental engineer by education and by trade, with a specialty in hydrology. He worked in Maryland and California before we moved to Vail. Since there isn’t a huge demand for environmental engineers out here, he took a job with Arrigoni Woods in Minturn. I was looking in the paper one day and saw JB’s for sale. It was a deal we couldn’t pass up, and the rest is history!
What is the most humorous thing that has happened at your business since you opened? Mark jokes that we should have named the place, “You Know What You Oughtta Do?” Everyone’s got a suggestion, and it’s great to have their support, but it’s also been really exciting to do this thing “our way.” We take the “you know what you oughtta dos” with a good sense of humor, and every now and then, we get a great idea from someone. It’s just kind of funny how everyone else is so sure they could do it better.
Be a Bizwatch business. To tell the world, call Scott Miller at 748-2930 or e-mail smiller@vaildaily.com.
