The original Park Burger expands its Platt Park location
If Jean-Philippe Failyau, the owner of the original Park Burger in Platt Park, passes inspections tomorrow, his packed-to-the-rafters burger joint will reopen on Sunday with dozens of additional seats, new burgers, a free-standing bar and, God willing, waits that don't stretch to an hour.
"We're a pretty small space, and we've always wanted more room, so when the kid's store next door closed, it was a no-brainer: We knew this was a great opportunity to expand," says Failyau, who opened Park Burger in 2009, and followed the joint's success with two more, one in Highland and another in Uptown.
The long and narrow quarters, which occupy just under 1,000 square feet, will double in size, says Failyau, and the patio, too, will expand. But the best news may be the addition of a new bar, which has expanded taplines -- ten total -- that will pour only Colorado beers, including brews from Avery, Left Hand Brewing, Upslope Brewing, Ska and Bristol. And the cocktail program will also broaden. "We've always had cocktails, but just a handful of them, and now that the bartenders have their own bar, we're definitely going to put more emphasis on crafting good cocktails," he notes.
And the burger menu will be beefed up as well, though Failyau has no plans to veer away from what Park Burger does best. "We're adding an ahi tuna burger, chicken wings and truffled Parmesan fries, but we aren't playing with the menu too much, since we want to focus on burgers, which is why people come here in the first place," he says. "If it's not broken, why fix it?"
Park Burger is slated to reopen on Sunday at 11 a.m., and if you want an insider tip, heed this: If you call ahead, the hostess will add your name to the wait list. And even if you can't snatch a table, there are now twelve stools at the new bar, along with three high-tops, which should ease the butt-bumping.
Get the Food & Drink Newsletter
Our weekly guide to Denver dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.