Denver’s Newest Vinyl Bar Debuts Next to Mission Ballroom

In 2021, Denver got its first Japanese-style listening bar with the debut of ESP HiFi. In October, Malinche Audio Bar made its debut on Platte Street; now, Peach Crease Club is the latest addition to the city’s growing audio bar scene. The backyard concept-turned brick-and-mortar helmed by husband-and-wife team Stuart Jensen and Alex Jump, officially debuted on November 28.

The space sits at the far edge of RiNo in the Mission Ballroom plaza, sandwiched between Left Hand Brewing and Chubby Unicorn. “We’re a bit out there,” says Jump. “But we hope people are willing to venture out, and we’re excited to help build a new pocket of community.”

A pending cabaret license will allow DJs to spin vinyl records at the custom-built booth, which anchors the lounge, complete with Jump and Jensen’s personal music collection. A to-go window facing the plaza will be activated once the common consumption license for the area is (hopefully) finalized.

“We built an entirely separate menu and concept for the to-go window,” Jump adds. “It gives us a lot of flexibility to program based on who’s playing at the venue.”

A Seasoned Duo

Jensen and Jump are not new to the bar scene. Jensen has spent more than twenty years working in bars and restaurants, starting in the back of house before moving to bartending and eventually operating several well-known concepts. He joined forces with Katsumi Yuso Ruiz and Stephen Julia to become a partner in Curio inside Denver Central Market and Roger’s Liquid Oasis in Edgewater Public Market, along with the now-closed Brass Tacks Bar. Peach Crease Club marks his first major project outside that partnership, and the first with his wife.

“We’ve both worked in restaurants long enough to know how challenging and intense it is, and we’re both very much aware of how passionate we are,” Jump shares. “But we also recognize each other’s strengths.”

Jump arrived in Denver in 2017 after a career in restaurants back home in Chattanooga. She worked at places like Mercantile and then managed the bar at Death & Co. Denver for four and a half years before stepping away in 2022 to run Focus on Health, her wellness agency that supports hospitality workers in living healthier lifestyles.

When the pandemic hit, the two hospitality pros turned a small shed in their backyard into a fully functioning home bar complete with a draft system, workstation and back bar. They dubbed it the Peach Crease Club, but if you ask them what the name means, they’ll tell you to leave it up to your imagination.

From Backyard Bar to Mission Ballroom

“Having worked in the industry for a really long time, I think we both had fallen out of love with some of the aspects of hosting,” says Jump. “Having the opportunity during COVID to fall back in love with that and hosting people and serving people in your home became something we really loved to do.”

That love eventually couldn’t be contained by the confines of the couple’s Sunnyside shed, so they started looking for a brick-and-mortar. The landlord at 4180 Wynkoop had actually reached out to them about the space right before the pandemic, “but that was obviously really bad timing,” Jensen recalls. 

“After we got married and COVID ended, concerts had gotten back on a steady schedule, and the landlord reached back out,” he continues. “[Alex and I] both really love music, so it just felt like a cool opportunity to combine things that we really care about, and felt like there would be a lot of fun opportunities for collaboration with the venue.”

But getting the bar up and running proved to be challenging. “The conversations around this space and lease negotiations were happening in the summer of 2023. We signed our lease in the fall of 2024, and we received our construction permits in the late summer of 2025,” Jensen notes.

Construction was in progress as tariffs hit steel, aluminum and gypsum, raising the buildout costs by an estimated tens of thousands of dollars. Slow city permitting, liquor license delays, and the complexities of a brand-new build-out all compounded.

“We’ve said this so many times – if English wasn’t our first language, or if we didn’t have a supportive landlord and contractor team, we would not be open right now,” Jump notes.

A Bar Built for Music Lovers

After two-and-a-half years in the making, the Peach Crease Club finally debuted at the end of November – and it was well worth the wait. At just over 1,700 square feet, its vintage design envelopes guests in soft light, olive and earth tones, lounge seating, and warm analog sound.

“We wanted a sound that feels like an embrace,” Jensen says. The system blends vintage and new components, including Altec T-way horn-loaded speakers. “We didn’t want music shouting down at you from above like so many bars.”

The bar’s twelve seats curve beneath illuminated arches and two massive vintage Altec speakers; there are also some small tables and four large booths that accommodate groups up to eight, and, of course, the DJ booth. The return to vinyl and analog sound, Jensen believes, reflects a cultural shift and a yearning to break free from the algorithm.

“People are trying to reconnect with things that are comforting and tactile; they’re tired of screens and phones. It’s nice to look at a record cover and hold it and put it on, rather than just picking something on your phone and hearing whatever they give you,” he says. “As an elder millennial, I’ve been collecting and playing records since I was in high school. I think a lot of people in my generation are the same, and we’re all getting to an age where we’re the ones going out to these places or opening these places.”

Where Drinks Think They’re Dishes

Beverages at the Peach Crease Club, which start at around $16, blend technique with playful references to food. Each signature cocktail is named after the dish that inspired it – like Carrot Cake, Borscht and Banana Bread. There are also classic cocktails like a Mai Tai, a margarita, and an espresso martini.

“The drinks are very culinary driven. While they may read complex or have some ingredients that people feel unfamiliar with, the drinks being titled after a very familiar food dish helps people know what to expect flavor-wise,” Jump explains. 

With a total of twenty cocktails on the menu, the team’s main focus is on seasonality. The beverages are balanced and refined, reflecting the care and skill of the duo. Highlights include the Peaches & Cream, made with Family Jones peach brandy and bourbon; the Fattoush, a Gibson-style drink built with tomato, cucumber and pickled red onion brine; and the Papaya Salad, a riff on a daiquiri made with papaya juice and fish sauce. 

Beyond drinks, the bar offers a growing wine list, an extensive selection of beer, cider, and sake, as well as coffee and tea. There’s also small bites like nuts, olives, tinned fish, meats and cheese, and caviar service.

“We’re both set on things being as good as they can be, so we’re both always open to hearing the other one’s viewpoint,” Jensen shares. “If it’s like, ‘This drink isn’t quite right,’ then we want to have conversations about it so we both feel that it’s as good as it can be.”

Looking ahead, the bar has already begun conversations with AEG’s marketing team for future collaborations, everything from themed menus to intimate artist events. Once their cabaret license pulls through, expect this spot to pop off. 

The Peach Crease Club is located at 4180 Wynkoop Street and is open from 4 p.m. to midnight Sunday, Monday, Wednesday and Thursday and 4 p.m. to 1 .a.m. Friday and Saturday. For more information, follow it on Instagram @peachcreaseclub.