Chef Bill Espiricueta’s injoi Korean Kitchen is the latest concept to join Zeppelin Station’s market hall opening in December in Denver’s RiNo neighborhood.
The restaurant will feature a mix of Asian cuisine and regional favorites from the American south. Menu items will include Korean fried chicken with gluten-free options and multiple sauce choices, bibimbap with house-made kimchi and bulgogi with Korean barbecued brisket.
“I’ve been playing with the flavors of Korean fried chicken for the past year, and the timing was ideal with Zeppelin Station filling up so quickly,” Espiricueta says. “Injoi (pronounced enjoy) falls perfectly in line with my background preparing smoked meats. The menu will offer a fun take on popular Korean dishes with creative spice profiles. Basically, it’s the food I want to eat."
Diners who want a sneak preview of what’s to come at Zeppelin Station can join Chef Espiricueta and an injoi menu preview at the RiNo Yacht Club in The Source on Nov. 16, 17 and 18 from 5 p.m. until it sells out.
Espiricueta was born in Austin, Texas, and learned about regional styles of cooking early on at Kansas City’s progressive Bluestem Restaurant. Later, he worked for Nobu Matsuhisa at Nobu in Dallas’ Crescent Hotel. He made his way to Boulder where he was drawn to the casual atmosphere and heavy focus on locally sourced food at Oak at Fourteenth. He recently announced the opening of his first restaurant, Sm?k BBQ at The Source Hotel, slated to start serving in early 2018.