Bin 46 Says its Farewells to Longmont

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Candy Campbell in Bin 46. Photo: courtesy of Bin 46

Bin 46 has been a Longmont restaurant for the past five years. In early January, restaurant owner and chef Candy Campbell informed beloved patrons, purveyors, farms, wine distributors, advocates, friends, and family that Bin 46’s doors were closed.

Bin 46 was located at 600 Longs Peak Ave. Ste. H. This trendy restaurant used seasonal ingredients from local farms and purveyors providing an ever-changing menu to patrons.

Campbell used many recipes from her family’s cookbooks to make the dishes she proudly served.

“We are thrilled and humbled to have had the opportunity to contribute and participate in so many meaningful ways –from producing the Longmont Chalk Art Street Fair to our invitation to cook at the Food & Wine Classic in Aspen in 2019 and 2020. We have had endless moments of joy hosting farm dinners, working with our local farms and purveyors and so many wine makers for our wine dinners! Thank you to the many businesses and individuals that chose us to host their private celebrations! We will continue to support our favorite charities, partners, farmers and purveyors in other ways and look forward to what the new year brings,” states Bin 46 in an email.

The email continues with the hope that the business can find a new location to better suit their needs. In the meantime their website offers a list of events the restaurant owner plan to attend.


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1 COMMENT

  1. Kinda mystified this place was open as long as it was. I worked there a few years back and I was fired for giving poor service to a table that insulted me. That was also my only infraction. As someone with a wine background I was surprised that there was essentially no wine education on what they served, and little regard for keeping bottles fresh. There may have been several dozen wines available by the glass but if half the customers are coming in for the beer (because it’s cheaper) then you’re going to have problems keeping everything in a presentable condition. The food choices were also a reach as there was never really much of a kitchen when I worked there. It was a bar dish station, a cold table, and some induction burners iirc. Food would take forever if things were busy as there wasn’t any way to take care of even a quarter of the tables if they ordered at about the same time. I’m also wondering how charcuterie and oysters are a family dish but I don’t think I’d trust or respect anything the owner says. Reading through the lower reviews over the last couple years it seems like a lot of the problems I saw were continued. I never saw any of my coworkers in there after I was fired, and the most common complaints lead me to believe the staff was always being turned over so I suspect Candy’s preference was to fire people instead of actually trying to make them better. Just my own perspectives, and in eager to see who can do well in that space. If Longs Peak does it with a larger space and no credit cards it shouldn’t be too hard, right?

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