Could this be the Boom-Boom Room?

Could this be the Boom-boom Room? Naw! It's the Big Eddy Pub and despite all of the good-natured spoofing on The Stoke List, it's not being renamed and re-opened as a European-style techno night club. Don't believe us? Just ask the man in charge, Joel Asher. David F. Rooney photo

Joel Asher sits at the bar of the old Big Eddy Pub, which is finally being renovated n advance of an opening sometime late next month. David F. Rooney photo

By David F. Rooney

Could this be the Boom-boom Room? Naw! It’s the Big Eddy Pub and despite all of the good-natured spoofing on The Stoke List, it’s not being renamed and re-opened as a European-style techno night club. Don’t believe us? Just ask the man in charge, Joel Asher.

“A friend of mine decided to have a little fun when we started this project,” said Asher who, along with John Ferguson and some other, unnamed investors, now owns the Big Eddy Pub. “From what I understand there has been a comical response.”

The Boom-Boom Room story, which appeared on the Stoke List about three-or-so weeks ago, claimed the venerable pub was being transformed into a European-style dance club. Not surprisingly some people took it very seriously, going so far as to decry any attempt to introduce a loud night club into Revelstoke.

And, of course, that’s not what’s happening at all. The pub is being completely renovated and will boast a new sign and logo, a terracotta stucco exterior and an avocado green paint job inside with cherry hardwood floors. There will eventually be a patio in the back and the attached liquor store is already open for business.

“This will be a classic pub,” Asher said.

The pool table may or may not stay — that depends on whether they can find the right spot for it, but there will also be dart boards and other pub-style games. The pub will also, from time to time, feature live bands and a decent array of sudsy stuff to wash down your platters of pub food.

Speaking of food, Asher said potential patrons will be invited down to try out the menu and let him and his staff know what’s great and what’s not.