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The duo has taken a cave of a building (a former Martini Ranch location) and given it a sense of light and air—and mountain views. Once opened, the historic two-level structure will hold an estimated 130 seats, plus two bars—one upstairs, one downstairs—and an open kitchen. (Keep tabs on construction via Facebook.)
Give One Year of 5280 for just $16.
Chef de cuisine Jorel Pierce will man the day-to-day operations, and he and Jasinski have worked closely on the à la carte menu. Look for beer, keg wine from the Infinite Monkey Theorem, and tavern-style eats along the lines of house-made sausages, schnitzels (can’t wait to try the chicken and waffles version), and riffs on poutine, the Canadian mash-up of fries, brown gravy, and cheese curds.
Even dessert gets the beer-hall treatment, with car-bomb floats, banana-funnel-cake fritters, and waffle ice cream sandwiches.
Trend Watch: Jennifer Jasinski’s bretzel dough (created for Euclid Hall’s brat burger and the fried pies) is in keeping with a recent New York Times report on the soft pretzel trend. The comfort food is popping up elsewhere too: The soon-to-open Park & Co. (Park Burger‘s second, more expanded location at East 17th Avenue and Pennsylvania Street) has a soft pretzel on the menu, and Snooze has a pretzel roll in the works. We also grubbed on Matt Selby’s (Vesta Dipping Grill) foie gras “hot dog” in a pretzel bun at the last 50top dinner.
1317 14th St., 303-595-4255