Dinner last night at TAG Raw Bar revealed two things: new dishes (such as the kangaroo wrap, pictured) and expansion plans. In a few weeks, chef-owner Troy Guard will blast through the neighboring wall to add 34 seats to the existing 32. The current space, though modern and sleek, has some awkward seating, and this new section’s booths, tables, and communal table will be more conducive to multicourse dining.

With those changes comes menu development. A new juicer has been brought on board, and Guard will further utilize the Anti-Griddle (a platform that’s -42 degrees and ideal for creating unexpectedly cold, crunchy, and chilled textures). Though the restaurant’s shtick is raw, Guard is considering adding a few heated dishes, such as pot stickers, dumplings, and shishito peppers.

Guard says blueprints have been submitted to the city, and a liquor license is in the works. The plan is to have the newly expanded space open by Restaurant Week, which takes place February 25–March 9. “I’ve already put together my menu and it’s a good showcase,” Guard says. “I want to take advantage of those two weeks when people are checking out new places.”

In the meantime, Raw Bar will be open during construction.

1423 Larimer St., Ste. 010, 303-996-2685

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