Things to Do

Comfort Cafe reduces hours due to uncomfortable lack of revenue

"Unfortunately, we're losing about $5,000 a month right now and it's starting to really hurt my pocketbook," explains Jan Bezuidenhout, who openedComfort Cafe, a non-profit, pay-what-you-can eatery at 3945 Tennyson Street two years ago. "It's been a wonderful two years here, but this location is just too expensive. We decided to cut hours back to weekends-only while we look for a cheaper space or another non-profit to partner with."

"It's a ticklish dilemma," she admits. "Essentially, we've been limping ever since construction on Tennyson forced us to temporarily close last year."

But Bezuidenhout has faith, and isn't ready to give up just yet. "I believe in miracles. I'm a very optimistic person. One thing that would really help us is to find a general manager with restaurant experience who could handle the day-to-day aspects of the business," she says. (Interested candidates for that position can call the restaurant at 303-728-9251 and leave a message.)

And what can fans of Comfort Cafe do to help? "Honestly, the best thing to do is to patronize us on the weekends," she says. "We also encourage people to continue to donate produce from their gardens; we love that and it really helps us make delicious food for everyone, whether they can afford it or not."

Comfort Cafe is now open from 8 a.m. to 3 p.m. on Saturdays and Sundays until further notice; check the website for updates.

If the restaurant does wind up closing, however, Bezuidenhout says she's happy with its run: "Either way, we're proud of what we've done over the past two years -- but it ain't over till it's over."

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.
Patrick Langlois
Contact: Patrick Langlois