Troupe, who was most recently at Lucky Pie, also spent four years at Brasserie Ten Ten in Boulder, and says it's his love of French cooking that's behind this new restaurant, which seems tiny on entry but also includes a separate upstairs dining area. He expects his version of coq au vin, which he makes as a ballotine and serves with a chevre croquette, as well as a more traditional French onion soup to be two of his signature dishes. Fellow Lucky Pie alum Josh Stone will also be in the kitchen.
The bar at Amass includes a wine list of fourteen pours available by the glass (with a total of about forty by the bottle), a small-batch and local array of spirits, and four beers on tap: Uintah Belgian Pale Ale, Avery's the Reverend, Odell's Double Pilsner and Yeti Imperial Stout from Great Divide.
Troupe hopes to open Amass at 5 p.m. tonight, with regular dinner hours thereafter.