Bite Me

Final Answers

A moment of silence, please, for Vega, the innovative (and really good) Nuevo Latino eatery run by Michael Payne and chef/partner Sean Yontz. After eighteen months, Vega served its final meal on Saturday, May 15, adding one more name to the long list of restaurants that have lived and died in that space at 410 East Seventh Avenue. Sacre Bleu. JV's the Cork. Fins. Transalpin.

And yet, no sooner had Vega gone dark than another contender stepped up. Sparrow is taking over the spot, with chef Josh Botsford in the galley, owner Nancy Scruggs handling the books, and a grand reopening set for sometime at the end of summer.

No word yet on where Yontz will land. But in the meantime, he's keeping his hand in the business, continuing his consulting gig with Mezcal.

Location Info



410 E. 7th Ave.
Denver, CO 80203

Category: Parks and Outdoors

Region: Central Denver

Ask the critic: April 22, 2004, will go down as a red-letter day here at Bite Me World HQ, for that was the date of the issue carrying the first installment of the now world-famous "Ask the Critic" feature. Since then, literally tens of letters have flooded the mailroom, and the phones in the Critic's Bunker have been ringing off the hook with rich and powerful men trying to get a piece of the action. Regis Philbin wants a TV version: Who Wants to Be a Foie Gras Millionaire, with the winner taking home a million dollars worth of goose liver. George Lucas is interested in a full-length feature film with Eric Bogosian playing me -- the gruff but lovable restaurant critic -- discovering that Restaurant Kevin Taylor has been destroyed by a comical invasion of bumbling Rastafarian CGI space aliens. "Like Schindler's List meets Spaceballs," according to Mr. Lucas's people. So it's a heady time at Bite Me HQ. Now, about Kevin Taylor...

Q: Has Restaurant Kevin Taylor really been overrun by aliens?-- John

A: No. But Kevin Taylor did suffer a setback last week when his eponymous restaurant lost executive chef Chris Casson, who'd been with Taylor five years and worked as his exec for four. Casson's now back in the market, looking for a new kitchen to call home. (Sean Yontz is a Taylor veteran, too.) But there's good news for foodies in all of this: Taylor himself is stepping back onto the line and will be cooking not just until another warm body is found, but for the foreseeable future. After weathering a year's worth of bankruptcy arbitration, restaurant closures and other hurdles, Taylor is refocusing his energies on the five-year-old Hotel Teatro properties (Restaurant Kevin Taylor and Jou Jou). I can't wait to see what he's bringing to the table.

Q: I know it's been a rough season for independent restaurants, but are the chains suffering, too? And if not, why not? -- Jennifer

A: True, it's been a rough season. Matter of fact, it's been a rough three years for independent restaurant operators, and we've lost many good houses to the grosser inequities of a free-market economy. The big question: Is this problem endemic, or is it type-specific? Is it the Black Death, or more like a plague that only targets left-handed redheads?

For data, let's turn first to those restaurants that are making it despite the odds. The almost four-month-old Brix (see review) is doing a smashing business on nights when most restaurant dining rooms are crypts, and doing it on the back of an inexpensive menu served in a casual space with zero pretension. Brasserie Rouge is filling a big house by serving simple, non-threatening country French grub in a dining room carefully designed to feel comfortable, fun and boisterous no matter if it's a Friday night or a Sunday afternoon. The Painted Bench just celebrated five years in business, a birthday made possible by good food, great atmosphere and lotsa love. Cucina Colore? Packed on a Tuesday, with a wait out the door.

A few blocks away, though, Indigo has given up the New American glam it displayed for two years and is repositioning itself as a casual, basic fish house. And Sparrow is supposed to be a lot more relaxed than Vega, that elegant showplace it's replacing.

Are we seeing a trend here? In 2002 and 2003, Denver opened fine-dining restaurants at a per capita rate higher than that of New York City. The local industry absolutely fell in love with the idea of Denver as a hot new food town. Restaurateurs gambled -- hoping that the economy would turn around sooner rather than later -- and lost.

What we are seeing now is the shakeout. There's no way a town Denver's size could support every restaurant that opened during this time -- there simply aren't enough warm bodies and open wallets to fill those thousands of new seats -- and the stagnant economy doesn't help. What's working well today -- cheap, easy, uncomplicated -- isn't what we thought would work two years ago. It looks like the future's in cafes, brasseries and bistros with butcher's paper on the tables -- much to the consternation of all those linen companies that were making a mint laundering all those white tablecloths.

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