Since the Inventing Room shuttered its Ballpark location last November after being forced out by its landlord, we’ve been sorely missing owner Ian Kleinman’s hyper-creative, science-based desserts. But fans of Kleinman’s exploding whipped cream, silky smooth liquid nitrogen ice creams, and creatively flavored cotton candies are in luck: Each morning from March 30 through April 2, the Inventing Room is popping back up with molecular doughnuts and coffee at Fruition Restaurant in the Country Club neighborhood.
And while Kleinman has been busy hunting for a new brick-and-mortar spot to house his biz in the Denver area (and running the Inventing Room’s new location in Dubai), he’s also dreamed up a few new doughnut flavors to feature at this week’s pop-up. There’s the cinnamon sugar-rolled churro variety, which comes topped with Mexican hot chocolate ice cream and cayenne cotton candy; a Fruition Farms’ sheep’s milk ricotta doughnut with strawberries and balsamic glass; and even a savory creation touting a fried egg, candied bacon, and peppered gravy. Old favorites from previous pop ups—including Lemon Brûlée and Almond Joy flavors—will also be available. Each doughnut is $5.
Visit the pop up from Thursday, March 30 through Sunday April 2 from 6 a.m. to 11 a.m.
Fruition Restaurant, 1313 E. Sixth Ave., 303-831-1962