After a well-liked restaurant closes, these Denver restaurateurs get greater – The Denver Put up
The last dinner service at the beginning of June for the small uptown farm-to-table spot Beast + Bottle was a real eye-catcher.
Longtime friends, fans, and staff of the restaurant stayed late into the night to toast the restaurant’s memory after an eight-year run on Denver’s 17th Avenue.
The owners of the restaurant, the brother-sister duo Paul and Aileen Reilly, announced in the spring that they would finally close their flagship store at the original location. But they suggested that a replacement could come.
MORE: One of Denver’s signature restaurants is closing for good – but not because of COVID-19
On Wednesday, the partners announced their latest Apple Blossom, which will open sometime this fall at the upcoming Hyatt Centric downtown Denver near 18th and Champa Streets.
According to a press release, Apple Blossom will bring some of the chops from Beast + Bottle and the Reillys’ other farmed Italian neighborhood restaurant, Coperta, to the new hotel.
Pasta is made locally from Colorado grains, and meat and fish are sourced from across the state and region. The restaurant will serve food and drinks throughout the day, while its team will be responsible for the hotel’s event catering and in-room dining. And the dining room offers space for almost 100 guests between tables, a lounge and the bar area.
This brand new space is a remarkable change from Beast + Bottle, which was known for its quaint and cozy dining room and bar that could only accommodate a handful of guests.
But it’s not a new step for chefs and restaurateurs finding a hotel partner amid skyrocketing Denver real estate, triple-net leases, and redevelopment of older, lower-density buildings.
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Recent Denver hotel openings have often added local or national kitchen talent to their roster, including the Kimpton Hotel Born, the Hilton Garden Inn by Union Station, The Source, and the Clayton Members Club.
For Chef Paul Reilly, the most important factor in reopening a restaurant was the ability to source it locally.
“That is not to say that we will not have another, really agriculture-oriented concept,” he told us back in April. “It just might not be called Beast + Bottle.”
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