Arts & Entertainment
Colton Haynes reveals his addictions led him to 5150 psychiatric hold
The actor says coming, the death of his mother and divorce contributed
Colton Haynes opened up about his road to sobriety, which included a 5150 psychiatric hold, in a candid interview with Attitude magazine.
Haynes, 30, says “In 10 years, there were maybe 25 days I didn’t drink.” However, he began to use alcohol and drugs more frequently after coming out in 2016.
“I came out, and in a way, my downward spiral started,” Haynes says. “I felt extremely free but at the same time the amount of attention I was getting was making me spin out of control.”
2018 proved to be another challenging year for the “American Horror Story” star as his mother, Dana died, from cirrhosis of the liver and he divorced his husband, Jeff Leatham.
“At that point, I fell apart. My brain broke,” Haynes says. “I was doing a massive comedy for a studio, showed up to work and got fired on the first day. They said I looked as if I had ‘dead in my eyes’, and I did.”
He finally decided to get help after being committed to a three-day, involuntary psychiatric hold as the result of a week-long bender.
“I locked myself in a hotel room at the Waldorf Astoria in Beverly Hills for seven days and was found in my room with these insane bruises all over my body,” he says. “It looked as if somebody had beaten the s–t out of me. I couldn’t walk, so I was falling everywhere. I almost ruptured my kidney, ended up in the hospital, ended up in 5150 psych hold. I was on such a destructive path that I could not function.”
“I lost partial sight in my left eye for a while,” Haynes added. “I ended up having two seizures. I didn’t know any of this was happening until I was sober enough to remember it.”
Haynes went into a four-month treatment facility and has been sober for six months.
“I’m always going to be in recovery,” Haynes says.“There are so many people struggling out there, but not a lot of them talk about it. Life is much more beautiful than I could have imagined.”
The fourth annual Equality Prince William Pride was held at the Harris Pavilion in Manassas, Va. on Saturday, May 17.
(Washington Blade photos by Michael Key)
The Washington Blade held its 18th annual Summer Kickoff Party in Rehoboth Beach, Del., on Friday, May 16. Delaware Gov. Matt Meyer spoke along with State Sen. Russ Huxtable, CAMP Rehoboth Executive Director Kim Leisey, Blade Editor Kevin Naff, and Clear Space Theatre Managing Director Joe Gfaller. The event raises funds for the Steve Elkins Memorial Fellowship in Journalism, which was awarded to AU student Abigail Hatting.
(Washington Blade photos by Daniel Truitt)
In some fowl fiction foreshadowing, a gay-owned chicken joint has come home to roost on U Street, taking a page from the chicken window subplot on the HBO show “Looking.”
Last Friday, Lucky Pollo – much more than just a takeout window – stretched its wings atop the busy nightlife corner of 14th and U Streets NW.
Behind the poultry production place is Zach Renovátes, a D.C.-based nightlife operator and managing partner of LGBTQ venues Bunker and District Eagle, as well as the LGBTQ event production company KINETIC Presents.
Renovátes opened Bunker in February 2023 and District Eagle in January of this year. Lucky Pollo is the third in his growing gay empire, though this time there are noshes.
“Lucky Pollo was meant to be fun and a little provocative,” Renovátes said.
Based around its Peruvian-style rotisserie chicken, Lucky Pollo is a quick-service restaurant boasting a small menu of poultry and sides. Renovátes says that the dishes are deeply rooted in Peruvian culinary tradition, “a playful experience alongside seriously good food.”
Lucky Pollo’s signature chicken is steeped in a dozen-plus-spice marinade for 24 hours. The meat is then slow-roasted, rotisserie-style, over oak-wood charcoal. Chicken options include quarter, half, and whole.
Helming the kitchen at Lucky Pollo is Chef Luis Herrera, who brings Peruvian recipes passed down through three generations, including his grandmother Laura’s original creations.
Beyond the full bird, the menu features Peruvian-inspired sides like yuca fries (“I personally love these,” says Renovátes) and fried plantains, as well as comfort classics such as mac and cheese and mashed potatoes, and bowls, wraps, and salads. Herrera oversees development of the multiple sauces (including staff favorite, the “secret green sauce”), crafted in-house using traditional Peruvian ingredients.
Lucky Pollo, in its streetside perch, is an independent concept from District Eagle, open to the public and staying open late (3 a.m. on weekends) to serve both nightlife guests and the wider U Street crowd hungry for late-night bites. However, just beyond the kitchen, tucked in the back lies a vintage 1950s candy machine—labeled “Out of Order,” which serves as the door leading to subterranean District Eagle.
Renovátes notes that when District Eagle is open, security staff will maintain a strict two-line policy, ensuring that those seeking meat to eat will not get entwined with those looking to gain access to District Eagle.
Lucky Pollo unites the need for sustenance with the idea of a bit of fortune, given its motto, “Get Lucky” and the whimsical brand mascot: a leather-booted chicken perched on a horseshoe. Renovátes and his District Eagle business partner had always been interested in opening a restaurant, and the Lucky Pollo space was indeed lucky: It already came with a functional kitchen. Plus, he says, the nearby fast-casual places around 14th and U streets “don’t offer a lot of quality options,” so opening the chicken spot “was a no-brainer.”
The space, designed by NYC creative Jasin Cadic, blends theatrical street-art-style vibes with Keith Haring-inspired wall prints, neon signs, and ceiling-hung chicken figurines —”some edgy, some sweet,” says Renovátes —creating an immersive, playful atmosphere. Lucky Pollo and District Eagle maintain separate amenities for their respective customers.
Lucky Pollo opened last week with a competition to devour a whole rotisserie chicken in the fastest time, with the winner earning $1,000 and a framed spot on the restaurant’s “Wall of Fame.” The opening also featured other games and prizes, and a full crowd spilling out the door.
“We want it to be a great place to eat, but also serve as a playful front for something completely unexpected.” Renovátes says.
On weekends especially, he jokes, the motto will be, ‘Come for the chicken, stay for the cock.’”
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