Hot-shot chef Max MacKissock, in conjunction with restaurateurs Juan and Katie Padro, owners of Highland Tap & Burger, will unveil Bar Dough, directly adjacent to Highland Tap. The 70-seat, 2,200-sq.-ft. space, formerly a bodega, is slated to become a bar-driven Italian restaurant and neighborhood hangout, whose centerpiece, notes MacKissock, is a Mario Acunto wood-fired oven imported from Italy. “It’s the Cadillac of ovens, and it’ll be the focal point of the open kitchen and the restaurant. We want the whole space to be permeated with the smell of wood-fired deliciousness,” he says. Among the design elements of marble, concrete floors, dark woods and red accents, a four-seat chef's counter is also in the works, as is a canopied 25-30-seat patio.
When: Late September
Where: 2227 W. 32nd Ave.
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