Bryan Dayton and Steve Redzikowski of Oak at Fourteenth are opening Acorn in Denver
Bryan Dayton and Steve Redzikowski will open Acorn in Denver next year.
Bryan Dayton and Steve Redzikowki, the team behind Oak at Fourteenth in Boulder, are opening a new restaurant in Denver next year. The two, who spent months rebuilding Oak after a devastating fire all but gutted the acclaimed restaurant in March of 2011, will open Acorn in The Source, a 26,000-square-foot indoor European market, developed by Kyle and Andra Zeppelin (the married couple behind the TAXI project) that's taking shape in an 1880s ironworks building in River North.
See also: - The Source, an artisan market with a restaurant, beer garden and brewery, will open in River North early next year - Comida is opening a second location at the Source in River North - GQ's Men of the Year issue hits the stands featuring Colorado's own Bryan Dayton
"Acorn will feature cuisine that ties in the custom oak oven and grill with New American cuisine, which chef Redzikowski is known for at Oak," says Dayton, adding that he "plans to create a beverage list made up of uniquely crafted cocktails, as well as wines, beers and house-made sodas, that will complement a menu of shared plates and larger-format meals."
Interestingly, months ago, when I interviewed Kyle, he hinted that a concept closely resembling Oak at Fourteenth would occupy 3,000 square feet of the Source. It'll be a "beer-centric, refined-dining" restaurant, Kyle revealed, adding that it "will be along the lines of Oak at Fourteenth in Boulder and the Kitchen." And the cuisine, he noted, would be "modern American with a wood-fired oven."
Redzikowski and Dayton, a nationally renowned bartender and mixologist who last year was named GQ Bombay Sapphire's most inspired bartender in the country, will share space under the same roof with a second outpost of Comida Cantina, whose original location is in Longmont, as well as Crooked Stave, the local brewery acclaimed for its sour beers that's spearheaded by owner/brewer Chad Yakoboson, who will build a 5,0000-square-foot brewery and tasting room at the Source.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.