Burrito-sub Hybrids Have Landed in LoHi

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.