Cafe Society

Campagna opens today

Just got confirmation from Alex Gurevich that at the tick of 4 p.m. today, Campagna, his new salumi bar and pizzeria that now occupies the former Mojitos space at 1120 East Sixth Avenue, will be the latest food temple to vie for a slice of the neighborhood pie.

For the past week, Gurevich, who also owns Limon (1618 East 17th Avenue) and Jazzmatazz, the next-door live music lounge, has been quietly rolling out test dinners to hungry friends and neighbors who, he says, have been lapping it up.

"I've heard from a lot of people that we've got the best pizza crust in town," says Gurevich, who outfitted his kitchen with a beautiful, high design candy-apple red Forno Bravo wood-fired, gas-assisted oven straight from Italy. "The crusts are thin, but chewy -- truly like a Naples crust -- and they only take about ninety seconds to cook," explains Gurevich, whose menu also includes a salumi board (bresaola, speck, suino salcicce, capocollo and prosciutto), cheeses, antipasti, a few salads and soups and housemade desserts.

"We want to be more than a once- or twice-a-month visit, so the menu is extremely value-conscious," Gurevich tells me, adding that the "whole idea is to come in and hang in a great neighborhood joint with awesome food that's great for sharing." He's also priced the wine list -- all Italian bottlings -- so that kids who want to graze and abuse their livers won't have to beg their boss for an early paycheck; the most expensive wine on the roster is $49, and most fall into the $20 and $30 range.

"We went into this knowing that times are tough, and it was more important than ever to keep our prices on the low side," says Gurevich. To that end, he's also introducing two happy hours, one early, one late, with $3 well drinks, house wines by the glass and draft beers. And from 4 to 6 p.m., all the pizzas are five bucks.

Campagna is open for dinner nightly and lunch on Saturday and Sunday; the bar, says Gurevich, will pour until 2 a.m. For more info, call 720-389-8773.

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Lori Midson
Contact: Lori Midson