Second Helpings

Beers & Slushies: A Second Helping of Westword Food & Drink, August 1-5

This may have been the slowest week for restaurant activity in the past two years, since before Union Station had its grand opening ceremony on July 26, 2014, ushering in a frenzied 24 months that has seen an average of more than twenty openings a month. Only one new place swung open its doors this week: Thrive 360 Eatery at 1001 17th Street, a second concept from the Chicago group that also runs Protein Bar.

But as the sexy pinup girl representing Denver's dining scene as a whole to a nation watching our city blossom, Union Station was not entirely quiet; a space vacated by a sandwich and salad counter was claimed by chef/restaurateur Jennifer Jasinksi — whose Stoic & Genuine was the first eatery to open in the renovated train station — and will become Ultreia early next year.

The slow pace this week at least allowed us to relax and enjoy a few drinks. Jonathan Shikes gave us his list of the ten best IPAs in the region for International IPA day on Thursday, while Laura Shunk, Westword's former restaurant critic who's back from an extended stay in China, explained the merits of low-alcohol session beers. And for something sweeter, Linnea Covington turned up the best frozen cocktails in Denver.

One of the many new restaurants to hit Denver this year was a transplant from Telluride named There...and there is where Gretchen Kurtz talked to chef Ben Knaus about his move to Denver from the mountain town to help bring There's vision to LoHi.

We're certain the pace will pick up again, with Sol Cocina and Departure scheduled to open up in Cherry Creek North on Monday and Tuesday, and new breweries like Bierstadt Lagerhaus and Resolute Brewing slated for mid-August. 

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.