Cafe Society

HUSH's upcoming pop-up dinners will spotlight dishes and cocktails from Blackbelly, Hosea Rosenberg and James Lee's forthcoming restaurant

For the past several months, Phil Armstrong, Denver's prince of pop-up restaurants and one of the first pioneers to bring underground dining to the Mile High City, has been reaching out to chefs, both here and nationally, to give them a platform in which to showcase their culinary prowess in unfamiliar kitchens across the state.

And next month, at mise en place, the recreational cooking school at 1801 Wynkoop Street, season 5 Top Chef champion (and the former exec chef of Jax Boulder) Hosea Rosenberg and James Lee, who's currently spearheading the bar program at Le Grand Bistro & Oyster Bar, are teaming up together to give Denver a taste of what's to come when they open Blackbelly, a new restaurant (they're still scouting locations) in Denver.

"It's a great opportunity for Hosea to debut a bunch of dishes that he'll be serving at his new restaurant, and it's a perfect way to showcase his talents to the people of Denver, especially since he's spent most of his time in Boulder," says Armstrong, who just recently met Rosenberg through a mutual friend. "He's a great guy and a great chef, and I'm really, really excited that he'll be previewing some of the cool dishes that we can look forward to in the future."

The five-course pop-up dinner, paired with wines and cocktails, courtesy of Lee, will take place on Friday, October 28, and Saturday, October 29, with two seatings each night: 5:30 and 8:30 p.m. The 8:30 p.m. Friday seating and 5:30 p.m. Saturday seating are completely sold out, but there's still space available for the additional dinners. "We've got one of the best chefs and one of the best mixologists in the state, and this is an awesome space, where people will get a first-hand look at what Hosea and James have planned while sitting right smack in front of them in the kitchen."

Tickets are $115 per person, excluding gratuity, and can be purchased at

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Lori Midson
Contact: Lori Midson