Openings and Closings

French Restaurant Amass Opens This Evening in Jefferson Park

Restaurateurs are constantly balancing the desire to pioneer hot new neighborhoods with the business need to tap into a safe customer base. Corner House, which closed in the RiverClay condo building in Jefferson Park earlier this year, may have just been ahead of its time for the neighborhood. Since then, the Jefferson Park Pub has opened and Sarto's is also quickly closing in on an opening date. While the area is far from Upper Larimer or LoHi status, today's opening of Amass in the space vacated by Corner House is a sign that residents are ready for more restaurant diversity.

See also: Brian Laird Will Soon Have That Kitchen of His Own at Sarto's

With a few touch-ups to the interior, including new wallpaper, updated bar stools and some lighting and decor enhancements, chef-owner Joe Troupe says he's ready to bring his French-inspired menu to guests looking for a special-occasion destination or just a casual night out.

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.

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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation