Travel has always been a cornerstone of family connection for Erin and Jon Banis. Throughout their journeys, they’ve collected mental notes of the dishes that linger in their memories long after the trip ends—tableside Caesar salads, fresh seafood, local spices, and signature cocktails that leave them searching for the flavors back home in Fort Collins. These culinary experiences have inspired their latest venture, Sugar Salt Sand, Fort Collins’ newest restaurant offering a taste of the islands.
No strangers to the local food scene, the Banises also own Japango Fort Collins, a beloved Japanese restaurant in Old Town. Sugar Salt Sand is the newest addition to their culinary portfolio, located just above Japango, complete with a rooftop patio overlooking Old Town.
“I think [Sugar Salt Sand] has been in the back of our heads for a while,” Jon said. “We wanted to explore a concept that has a bit more levity to it. Japanese cuisine is very meticulous and precise and structured and that’s how we have always approached business as well – but there is also a counterweight to that in how we, personally, stay sane – and that is travel.”
The island vibes of the restaurant will instantly transport you to a light and breezy escape—like a vacation in the heart of Old Town. From the ambiance to the exceptional service, every detail is crafted to make your evening feel like a true getaway. But it’s the food and drinks that truly capture the essence of island life.
Drawing inspiration from multiple countries, the menu offers a range of fresh fish and vibrant cocktails, each beautifully presented with details like flowers and cocktail umbrellas. The Banises have infused their love for travel into every bite, with influences from Cabo, the Caribbean—particularly Turks and Caicos—and most notably, Hawaii.
“The places we are really honing in on are the ones that have inspired us from a culinary standpoint and that have been the backdrop to some of our biggest defining moments as a family. Hawaii is incredibly special to us,” Erin said.
Hawaii holds a special place in the Banis family’s heart. It’s not only Jon’s birthplace but also where the couple got engaged and discovered, on two separate trips, that they were expecting their daughters, Isla and Charley.
Sugar Salt Sand is designed to spark a sense of vacation nostalgia with thoughtful touches like Peppajoy hot sauce and Aunty Lilikoi Mustard on the tables—authentic products the Banises have cherished from their travels. These signature flavors are now a part of their customers' dining experience, bringing a taste of their treasured memories to every meal.
“If people have traveled to these destinations and had these products, we want them to feel that pull of nostalgia to remind them of their own experiences,” Erin said.
With the support of their talented team, the menu at Sugar Salt Sand features a vibrant mix of traditional dishes and bold fusions of flavors from various cultures. This creative approach allows the chefs to craft meals that feel both exciting and familiar, offering depth and novelty in every bite. The blend of cultures and flavors fuels the team’s passion, as they continuously explore new culinary possibilities to keep the menu dynamic and fresh.
“It seems natural to highlight the fresh catches you get oceanside and experiment with them in new ways – letting more spices and flavors burst out of them instead of just the subtly of the fish,” Jon said.
Japango’s general manager, Sean, and a Japango bartender, Dean, who are both passionate and experienced with tiki and tropical drink culture are spearheading the cocktail menu. From Mai Tais to Daiquiris, Mezcal Margaritas, and even The Jungle Peacock – a riff on a Jungle Bird will have you feeling like you’re at the beach.
As the full menu comes to fruition, Erin and Jon can’t help but have a favorite menu item already. When the couple first tried the tableside Caesar salad in Cabo, they made it their mission to perfect their own version. After eight years, and many attempts, they have found their perfect recipe for the salad they call their “family love letter dish.”
As Sugar Salt Sand evolves and the Banis’ continue their travels, the menu will grow to include new, irresistible dishes that Erin and Jon discover along the way.
“We love discovering new things every time we travel and love what food represents,” Erin said. “You get to witness culture and history on a plate and there is so much to be experienced out there. We love meeting restauranteurs in the same hustle we are but in a completely different place. There is a whole lot of food to be celebrated out there.”
“The places we are really honing in on are the ones that have inspired us from a culinary standpoint."