A new chef has joined The Preservery, and with a new chef comes a new menu.
Chef Mason Bennett, who has been tapped to lead the RiNo restaurant’s kitchen, will focus on small plates and items to share. His emphaisi is on simple, healthy food that highlights local and seasonal ingredients, as well as embracing The Preservery’s love for all things preserved.
Expect to see more vegetable-focused items as well. Bennett has worked with owners Obe and Whitney Ariss to add more personal touches to the imenu, such as the Colorado Fingerling Poutine, and Burnt Eggplant Baba Ganoush — homages to Obe’s Canadian and Lebanese roots.
Some old favorites will remain, such as the octopus with smoked tomato sauce and the Growhaus kale caesar, as well as other mainstays like the cheese charcuterie and bread boards highlighting local and house-made items. Freshly baked breads made with local, organic flour will continue to be a focus, featuring naturally fermented sourdough, a recipe and method handed down from Whitney’s father.
A Boulder native, Bennett brings 18 years of experience working in restaurants such as Arugula, Jax and Basta.
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Margaret is a veteran Denver real estate reporter and can be contacted
here.