The Ghost Ranch Saloon gets its name from the Coal View Ghost Ranch, located west of town. It is said that the ranch is actually haunted by coal workers who died in a mining accident in the 1920s. From the moment the venue's name was decided upon, the entire picture came into clarity. Over the next year they completely transformed the stand-alone building on Seventh Street into a real old west saloon that can hold nearly 375 people and stretches about 7,000 square feet.
Modeled after the acclaimed Montana Bar, the complete vision and historical significance was realized when we found and reclaimed the actual 1896 Brunswick-Balke-Collender bar-back from Miles City, MO. Although it spent a half a century preserved in a barn, it was in perfect condition. Our builder and construction foreman, Jon Sherman, recalled that it was a perfect fit in the environment, even though the construction had begun months before the bar was discovered.
All interior design was meticulously executed by Nancy Sanford, who made the venue a perfect saloon in every detail, by making it look like it had been here in Steamboat Springs for a century.
Amy Garris is a Steamboat Local and former musician. Jean Sagouspe is a successful California almond farmer. Together they have taken Amy's musical aspirations and Jean's old western saloon-style venue ideas to a completely new level.
“I was a musician for years, and I played almost every venue in Colorado. The idea is to build a venue that bands won’t be able to resist.” - Amy Garris, Co-Owner
Bands will enjoy top-notch amenities aimed at drawing high-profile national acts, perks include a band hangout room and a green room where bands can watch their audiences before taking the stage. Bands can also record live CDs and videos on the Ghost Ranch stage.
Guests will enjoy absolutely affordable to ridiculously fancy food and beverages and the the best acts on tour, this side of the Mississippi.
Nothing is missing.
The floor plan consists of the large bar area with considerable seating, ample stage looking over a dance area, four olde-tyme restaurant-style booths and 15 removable tables. There are three rentable private rooms, an exclusive owner's VIP lounge, glass booth for sound engineering and two lounges for the bands, including a green room with guitars and piano. The bottom floor encompass a state-of-the-art kitchen, with entirely new stainless steel industrial-grade kitchen appliances and was designed from the bottom-up by chef Ray Valente.
The entire place holds 300 people comfortably while larger shows can pack in up to 375 people. The wait at a show like that has been less than 15 minutes.
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