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Brice Young prepares a cold coffee at his store, Precision Pours, in Louisville in August 2017. His children, Cayper and Brooks, are in the background. The Youngs are moving, leaving the shop in the hands of new owners.
Brice Young prepares a cold coffee at his store, Precision Pours, in Louisville in August 2017. His children, Cayper and Brooks, are in the background. The Youngs are moving, leaving the shop in the hands of new owners.

It’s the end of era at Louisville’s Precision Pours, 1030 E. South Boulder Road, as co-owner Brice Young is stepping down to make way for new ownership starting July 1.

However, Young wishes to note this transition with a celebration from 11 a.m.-3 p.m. June 26.

“We would love to welcome everyone to our going away hootenanny,” he said. “Every great beginning must end, and that’s why we’re so humbled and thrilled to move onto the next phase of our lives.”

The farewell event will feature food trucks by Tings Things, Bee’s Thai Kitchen and Snowy Churro. There will also be limited adult beverages from Longmont’s Grossen Bart Brewery.

“Make sure to stop by as we have some great bakes and coffee planned for that day as well,” said Young. “From the bottom of our hearts, we thank you Boulder County for nearly a decade of amazing coffee, bakes, and friends.”

In a Facebook post, Young said has taken a job as an architect in Kansas City, Missouri, but assures that the brand, the mission and methods of the coffee shop will remain the same.

Intimate chef dinner

Longmont’s Shine Provisions, which offers pop-up dinners, catering and private events, brings East Coast Italian food to the Front Range.

The Chefs’ Table dinner on June 25 promises “a unique dining experience where you are 10 feet from the kitchen and we can chat and stuff,” chef Zachary Shine writes, describing the event.

There will be two intimate seatings at 5:30 and 8 p.m., serving eight guests at each at The Times Collaborative, 338 Main St., Longmont. Chef Shine will be offering a four-course farm-to-table menu consisting of panzanella and watermelon salad, pesto arancini, lamb and mushroom ravioli, and Meyer lemon ricotta cake. The cost is $70 per person, excluding tax and tip, and select beer, wine and cocktail selections will be available for an additional fee. Tickets are available at

NIWOT, CO - Dec. 25, 2019: ...
Volunteer Wesley Salley pulls a prime rib from the oven during Christmas dinner at the Niwot Tavern in 2019. The Tavern is serving up a prime rib dinner to benefit youth sports on June 22. (Jeremy Papasso/File photo)

Benefit for youth sports

Niwot Tavern, 7960 Niwot Road, Unit D12, is offering a special prime rib dinner on June 22 to benefit Niwot Youth Sports.

All dinners include an 8-ounce cut of prime rib, a baked potato, seasonal mixed vegetables, a side salad and non-alcoholic drinks. Regular menu items will be available for additional purchase at the Tavern and prime rib will only be available for those who have pre-purchased tickets. Tickets are available for $50 at

Bar snacks and songs

Spotlighting live music, libations and small bites, the Velvet Elk Lounge, 2037 13th Street, is the newest Boulder venue from Big Red F Restaurant Group.

A full calendar of performances can be found, and featured musicians embrace a wide variety of tuneful genres including acoustic pop, bluegrass, folk and reggae.

This weekend will channel the Grateful Dead with Dead and Company in town, playing two shows at Folsom Field. Friday at 3 p.m. will feature Abear Duo, a Colorado musician with a large Dead cover catalogue. Saturday at 2:30 p.m., Shawn Cunanne from Longmont band Crick Wooder (a self-proclaimed Owsley-grade Grateful Dead experience) will perform.

The Lounge has basic bar snacks on tap, including marinated olives, classic chips with sour cream and chive dip and warm pretzel bites with mustard and cheddar. Other tavern-style standbys include a Howdy Beer hot link with mashers and pepper relish and Boom Boom fries.

More substantial and sophisticated options include bison meatballs, burrata and tapenade and an Asian-influenced spicy gochujang chicken saam. For dessert, there’s a jar stuffed with blueberry cheesecake and topped with an oat crumble, or a chocolate s’mores pudding jar.

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