It seems only fitting to announce the news of Bar Helix, Kendra Anderson’s soon-to-take-shape RiNo bar on National French Fry day. The reason? One of the advanced sommelier’s favorite pairings is fries and Champagne. And Helix, which is slated to open next to Hotbox Roasters CBD Cafe on Larimer Street in late summer, will be the very definition of that high-low combo.

“I want to throw a party every night,” Anderson says. “I wanted to create an experimental venue that I want to go to. One that combines the wine of Mercantile Dining & Provision, the music of Cold Crush, and savory, sexy bites…like a pop tart topped with foie gras.” Oz Architecture is creating a space that pulls from the same luxe-meets-industrial inspiration: dark chocolate wood, a white quartz bar, and elegant seating will meld with unfinished floors, an exposed ceiling, and graffiti.

Anderson, who wrote about wine for Westword for years under the pen name “Swirl Girl Denver,” is primed to pull off such a project. With Bar Helix, she will pool her vast experiences in the wine industry, front of the house, catering (she started and owned Flavor Catering for eight years), and business (she’s been a management consultant for more than a decade). She also knows a thing or two about cocktails, and Helix’s beverage menu will include cocktails made with grape-based spirits such as amari, grappa, port, and sherry.

“I love to entertain and be a hostess,” Anderson says. And the name, Bar Helix, reflects that. As Anderson explains it, a single helix looks like a corkscrew (perfect!), while a double helix indicates pairing.

Bonus: Anderson is set to debut a mini Bar Helix at her annual Yacht Rock party at the Food & Wine Classic in Aspen later this week. She’s had a custom bar cart fashioned with three taps that will pour craft cocktails paired with savory bites. And of course, there will be wine and bubbles. Even if you miss the big bash, look for Helix’s bar cart to make appearances at gatherings and events around Denver long after the Classic has come to a close.

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.