December 1, 2008 | 1:35pm
Venue, which opened two weeks ago, serves "American fare with European influences," explains owner Holly Hartnett. formerly of Table 6
. "We're using smaller distributors, featuring such products as Dry Fly vodka and Anderson beef."
From those ingredietns, chef James Rugile has created a short, minimalist menu focused on seasonal food ranging from salmon with celery root, bacon, frisee and tomato to pork belly with hash, squash and maple pork jus.
Venue accepts reservations for five or more (which are highly recommended, since the place only seats 36). It's open every day but Tuesday; for more details, go to www.venuebistro.com
or call 303-477-0477.