Don Degnan, president of the restaurant group, explains that Hedge Row is not a one-off, but rather the first of a new style of establishments; it will soon be followed by a second location in Indianapolis (with other locations likely to spring up in the coming years). "We're focused on the heartland," Degnan notes, pointing out that the company's preference is for locations where an impact can be made through the local supply chain, learning gardens that the Kitchen helps build at schools near its restaurants, and farmers and ranchers in the surrounding areas.
Hedge Row, like the other restaurants in the group, will offer a vegetable-forward menu that relies heavily on Colorado farmers and ranchers. "What's most important to us is maintaining relationships with our primary purveyors," Degnan says.

Anne Cure at her Boulder County farm with the Kitchen co-owner Hugo Matheson.
The Kitchen Restaurant Group
Hedge Row will serve an all-day menu for lunch and dinner centered on a wood-fired oven (similar to the one at the Kitchen Upstairs in Boulder) that will turn out roasted vegetables and meats. "It's going to have a little more rustic feel to it in both the food and atmosphere," Degnan adds.
The menu will include a few favorites from the Kitchen (the popular tomato soup, Bolognese sauce and sticky toffee pudding, for example), but will also have many new items, including a signature mole-braised short rib and a fresh-baked-cookie jar for the table. Overall, the concept isn't a departure from the Kitchen's recognizable brand, but a slightly more casual take on its already successful formula.