Several restaurants closed early this year for renovation projects: Jax in LoDo executed an amazing two-week transformation; Parisi completely updated its space; Tamayo spent a million-dollars on its month-long redo -- and the Jelly in Capitol Hill closed for a month and a half to replace its floor.
Jelly had been packed since Christina Smith and Josh Epps, veterans of the San Francisco restaurant scene, opened in early 2011 -- but a second Jelly added last year in the University of Denver neighborhood gave Jelly fans a place to go while the owners closed the original project for some needed repairs.
See also: - Chef and Tell with David Payne, exec chef of Jelly - Jelly's breakfast is worth waiting for - Photos: Jelly now open in the University of Denver neighborhood
"We upgraded our server station," reports Epps. "Nothing too exciting. Our floor was collapsing under the weight of our massive kitchen equipment, so we retained our staff with pay during the six-and-a-half-week overhaul. Poured a concrete floor in the kitchen (used to be wood), rearranged the line and dish-washing area, changed the back bar and server station and completely overhauled our basement prep area."
The only difference, he promises, is that "our clients will notice will be in prompter, more efficient service."
And you'll find those clients once again crowding into Jelly in Capitol Hill.
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