Part of Cheyenne’s original (and literal) “West Edge,” the Railspur property began its life as an actual railroad spur for the Military Department, used to access what’s now F.E. Warren Air Force Base..
A century and some change later, the Railspur embodies both the entrepreneurial spirit that earned Cheyenne its nickname—”Magic City of the Plains”—and the “roll up your sleeves and let’s make it happen” mentality that’s spurring growth in the West Edge district today.
This is a place we’re proud to call home.
It’s an experience you can only have in Cheyenne.
And it’s only the beginning of what our team plans to create here.
Owner / Chef
Texas Native Juan grew up traveling between northern Mexico and El Paso throughout his childhood. Having an indigenous American heritage, Juan has fond memories of his grandmother preparing traditional tamales on top of an old cast iron oven.
Juan’s career includes time working with (and learning from) some of the best chefs in Denver. While attending Johnson & Wales University, Juan was Sous Chef at Panzano, an Italian restaurant with a history of developing great chefs. He then landed at the epicenter of what now is Tag Restaurant Group, collaborating on the development of multiple concepts as a brand-wide Executive Chef.
After years of developing concepts in Colorado, Juan migrated north to Cheyenne in 2015 to help successfully launch The Metropolitan. There, he met friend and business partner Seth Stefanik, and together, they created what is now Micro Pop-Up Concepts: An incubator of food and beverage concepts including Los Conejos. The food truck, recognized by its iconic Jackalope logo, has quickly become a street food staple of Cheyenne.
Passionate about local development and philanthropy, Juan is proud to be shaping the culinary landscape of his beloved hometown. Nothing is beyond the scope of his imagination.
Owner / Chef
A chef and entrepreneur, Seth was born and raised amongst the fields and streams of Wyoming. He has collected experience in everything the state has to offer, from ghost town exploration and arrowhead hunting, to becoming an avid young angler.
While pursuing his culinary career, Seth accepted a scholarship and relocated to Jackson Hole. After several seasons as a resort chef in Jackson’s finest establishments, Seth decided to continue his journey as a traveling chef.
Through the years, Seth has achieved high leadership positions that have allowed him to develop/revive and maintain food and beverage operations at resorts and restaurants across the United States. Through his travels, he’s absorbed abundant amounts of American culture and concepts, making him a true specialist of American regional and world cuisine. Seth loves exploring indigenous experiences and cuisine, both locally and from around the world, then recreating these memories for his guests.
While working as an essential part of the management team at The Metropolitan in Cheyenne, Seth noticed a demand for chef-driven concepts in the area. When COVID struck, Seth saw an opportunity to meet that demand, and he teamed up with coworker and friend Juan Coronado to create Micro Pop-Up Concepts.
what's on the menu?
Well-crafted, yet completely unexpected coffee, food and drinks. Get the full experience at 707 W. Lincolnway.