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Photo by Sarah Boyum

Burrito-sub Hybrids Have Landed in LoHi

Dimestore Delibar, a brand new triple-threat restaurant, bar, and market, has created the sandwich of our dreams.

While testing recipes this past fall, chef Tim Dotson found himself struggling with the focaccia he wanted to use at his now month-old Dimestore Delibar. “The sandwiches were falling apart when we picked them up,” Dotson says. “Then an idea I’d had years before came back to me: Roll it up.” Today, seven burrito-sub hybrids—dubbed “Dimerolls”—are on the bar/deli/market’s menu. In each, tender sheets of toasted focaccia from Englewood’s Trompeau Bakery encase savory fillings, such as roast beef with pepper-onion relish and smoked aïoli or, Dotson’s favorite, the umami-bomb meatloaf with pickled jalapeño slaw. But Dotson’s problem-solving didn’t stop there. Dimestore Delibar itself is a fix for another issue he and partner Chris Fuentes had identified: a lack of affordable (and late-night) dining and shopping options in LoHi. That’s why they turned the former Low Country Kitchen space on Boulder Street into a gorgeous yet casual, nothing-over-$15, open-till-midnight endeavor that sells everything from Tylenol to instant ramen to kosher salt—in addition to Dotson’s refined small plates (lamb gyro corn dog, anyone?) and $10 craft cocktails. If only Dotson could come up with a fix for LoHi’s parking woes, he’d be a true mile-high MacGyver.

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