In fact, Clement, who is consulting for owner Daniel Kuhlman, says the concept will be dramatically different. Rather than focus on sustainable fish and seafood, the menu will skew toward meat and game. "We're going with more of a hunters/farmers concept—items like cassoulet and cacciatore—but there will still be a couple fish entrées," Clement says.
Clement (who used to be the executive chef at Mizuna) will also cast aside the fine dining component and give Wild Catch an American-casual feel. "It'll be more of a once-a-week spot instead of a birthday or special-occasion restaurant." Prices will drop accordingly; look for entrées in the low- to mid-$20s instead of the $30s.
If all goes well, Wild Catch will host a friends and family dinner on Sunday and reopen to the public on Wednesday.
1033 E. 17th Ave., 720-382-2935
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