has named The Preservery
one of Denver’s hottest new restaurants.
Opening in spring 2016, the fast-casual eatery, bakery, marketplace and bar is located in an old warehouse that's now the Backyard on Blake complex. Its menu focuses on maximizing the local supply chain to create familiar yet inspired dishes, as well as preserves of all kinds -- from cheese and salumi to pickles and jellies.
"We are obsessively dedicated to what we call storied ingredients . . . whether that means local, organic, sustainable, heirloom, artisan-made or any of those other catchy marketing terms," says Whitney Ariss, the restaurant's co-owner and culinary director. "To us, what's most important is that we can get excited about telling the story behind each great ingredient we use and each product we sell so we can proudly share those stories with our guests."
The Preservery is a deli and marketplace by day and approachable fin dining by night. Dinner is full-service -- and tip-free. The restaurant has joined a movement of restaurants that are doing away with tipping and instead pricing their menus to reflect the costs of labor.
"It was really important to us to offer the kind of hospitality that matched the amazing quality of food that we're making," Ariss says. "We want to ensure that the dining experience for our guests is really special, while continuing to embrace this no-tipping model."
Contact Confluence Denver Development News Editor Margaret Jackson with tips and leads for future stories at firstname.lastname@example.org.