Food is love — and the new owners of the Yella Beak Saloon have plenty of both to offer their customers.

Kim and Jason Comnick, both of whom were regulars at the popular establishment, bought the business last July; as it turns out, one of the previous owners, Trevis Moore, married the couple in 2021, and it was an easy decision for him to sell them the bar he’s run for 22 years.

This is something Jason, who graduated from Le Cordon Bleu cooking school, had his heart set on for years.

“The dream was always to have a bar… but that serves good fare. Really good food,” he said in a recent interview.

The newly-installed smoker in the back of the saloon will definitely help with that, and there will be a different meat featured every weekday: pork loin on Mondays, prime rib on Tuesdays, chicken on Wednesdays, pork ribs on Thursdays, and brisket on Fridays.

Changing up the menu — which includes adding breakfast food on the weekends — is only one way Jason and Kim are looking to refresh the Yella Beak and change how some people perceive it.

“People think of it as a biker bar. And it’s not,” Jason said. “It’s a place where people ride their bikes to, but it’s not a biker bar.”

One of the Comnick’s project is to refresh the back of the saloon; it helped the Yella Beak get through the COVID years, but it has seen better days, so Jason and Kim are hoping to bring in better seating, repair the gazebo for live music in the summer, and bring the outdoor bar back to life.

And inside, “there isn’t a sports game I can’t get now,” Jason said.

“You get a lot of people that come in here, and they came in here back in the day when this place used to fill up,” he continued, noting that their customers are starting families or getting older. “Well, that was 15 years ago… [we’re] trying to bring the fun back for the younger crowd.”

But don’t get your hopes up for the bar becoming family friendly — “It’s 21 and over only,” Kim said, and that’s the way it’s going to stays.

“We want a place where adults can escape and have fun being adults,” Jason added.

For more information about the Yella Beak, there will be a new website coming in the near future; for now, head to its Facebook page at facebook.com/theyellabeak.

Jason Comnick, a chef graduated from Le Cordon Bleu cooking school, smokes a different meat every day for the Yella Beak’s new specials. Photo by Ray Miller-Still