The brewery-restaurant dazzled and confounded when it first launched, calling itself Liberati Osteria & Oenobeers. Not only were the beers — beer-wine hybrids that captured the best of both grape and grain — completely new and baffling, but the cuisine delved into regional Italian specialties seldom found in other Italian-American eateries. Sampietrini sandwiches, baby-octupus stew and house-cured salumi were on the menu in the early days, even if the focus shifted toward more approachable bites as time went on.
Brewer/restaurateur Alex Liberati promises to keep exploring the world of oenobeers after he closes his restaurant.
Danielle Lirette
“We greatly enjoyed working on this project, and are very grateful for all the brilliant people we met and the accolades we received”, Liberati stated in a press release announcing the closing. “I’d like to especially thank my staff, and all of our many loyal supporters! Moving forward we’ll be putting all of our energy and efforts behind exploring the uncharted territory of oenobeers, furthering innovation and sharing our knowledge to educate others on this unique category."
That staff included executive chef Marta Biasotti, whose pastas were always on point and who introduced many new Italian dishes to Denver, and baker Federica Ansani, who turned out artisan breads and pizzas from many regions of her home country.
The brewery and restaurant buildout was a massive undertaking, transforming the hulking Golden Bell Press building in Curtis Park into an airy gathering spot filled with art from Denver artist and beer writer Paul Vismara, and adding an expansive patio complete with a grand fountain and bocci courts to the neighborhood. We're hoping the space won't stay vacant for long.
The owner also notes that his restaurant will finish out Denver Restaurant Week this weekend with special menus, so you can drop in and help drain the beer tanks before final last call on Sunday night.
