By Jonathan Shikes
By Alex Brown
By Cafe Society
By Samantha Alviani
By Lori Midson
By Mark Antonation
By Loren Lorenzo
By Nate Hemmert
In most other cities, a restaurant with a name like the HandleBar & Grill would immediately evoke images of leather, lowriders and lots of tattoos. It'd be the place the cops visited nightly to break up fights, where the drink of choice was beer with a shot of tequila and, aside from holding up barstools, the patrons' most common form of exercise would be kick-starting their bikes.
But this HandleBar is in Denver, the largest city in the second-healthiest state in the nation, where the number of mountain-bike riders is second only to the number of wannabe mountain-bike riders. Both have come to call the HandleBar home--along with plenty of people who think the only definition of "draft" is the one involving beer.
The owner of the HandleBar is the real thing, though. As a cyclist, Mike Miller regularly competed in road races while working as an executive manager, general manager, concept developer--or whatever you want to call it, he says--for several national and local chains, including Jackson's Hole, Mr. Steak's Firegrill, The Ore House and the Brick Oven Beanery and Market. It was during the Beanery's slow demise that Miller finally got his fill of working for someone else.
305 S. Downing St.
Denver, CO 80209
Category: Bars and Clubs
Region: South Denver
After twenty years in the restaurant business, he knew what he wanted to do and where he wanted to do it. "After taking a few years off from school to establish a career and such, I decided to go back and get both my bachelor's and master's degrees in business at DU," Miller explains. "I really love the DU area, and so I knew I wanted to be fairly close to there. And while I've been an avid cyclist since 1970, it was really the fact that everyone, at one time or another, has been on a bicycle--and so then can relate--that I came up with this concept. And the Wash Park area used to host one leg of the Coors International Bike Classic, so that made it a perfect area. Plus, everyone in this neighborhood rides bikes."
And now they can ride them to the neighborhood place he opened last year. Of course, Washington Park isn't just any neighborhood--the entire metro area uses it as a backyard playground--so the neighborly types who eat in this clean, casual eatery come from all over Denver. Some even come in cars. "We don't intend for this just to be a cyclists' hangout," Miller says. "I think it really appeals to anyone with an outdoor lifestyle. That's who we want to cater to."
And they do so not just through the decor--bikes hang from the ceiling, the walls are covered with photos of local heroes who have ridden their Schwinns to glory, and the entryway holds racks of local race information--but also with the menu. "When I say we ain't no chain, like I put on the sign out front," adds Miller, "I mean it."
No chain would work so hard to tailor its menu to not only a neighborhood, but a lifestyle. Created through the joint efforts of Miller, chef Josh Slater--whom Miller hired by calling the University of Denver's hotel management program and asking for help--and Jimmy Peters, a longtime Denver bartender and restaurant veteran whom Miller calls "my right-hand man," the roster leans toward the healthy, with a heavy emphasis on Caribbean. "When I put this whole deal together, we had numerous meetings before we signed," says Miller. "I said I'd really like to have a Caribbean bent to it, with lots of jerk spices, nutmeg, cumin. But I didn't want to reinvent the wheel. So we went through cookbooks and decided what looked good, and then tested it and tweaked it until we had the kind of dish we wanted. And I wanted it to be fairly healthy."
One of his most adamant requirements was that the kitchen could never use vitamin-less iceberg lettuce, which helps explain why the salads included with the entrees are so fabulous. Very few restaurants, even those with more upscale ambitions, put much effort into salads. But at the HandleBar, these huge sides (the size, really, of many places' entree salads) feature fresh mixed greens augmented with mushrooms, carrots and red onion slices and, in the case of the salad with blue-cheese dressing, globules of cheese. We alternated forkfuls of greens with finger food from a sampler platter of appetizers ($9.99): spicy BBQ-slathered "big jerk" wings; two-inch-thick bracelets of onion rings coated with crunchy beer batter; unusually tender, thinly breaded chicken-breast strips; cheddar-blanketed and bacon-speckled potato skins; and two wedges of quesadilla filled with a smartly spiced salsa and loads of cheese. Nice selection; excellent preparation.
We backed away from the platter just in time, though, because our entrees were sizable. The tuna ($13.95) was a meaty steak coated with a sweet and spicy mixture of Caribbean spices and then grilled; the flesh was left medium-rare in the center, which kept it moist. A nest of summer squashes and carrots shared the title of side dish with a colossal helping of soft-cooked wild rice. The same sides arrived with the skewered shrimp ($13.99), which had been polished with the HandleBar's thick, molasses-sweetened barbecue sauce, then broiled.