Denver: Stoic & Genuine
Between nabbing the James Beard Award for Best Chef Southwest and making it into the finals on Top Chef Masters, Jennifer Jasinski has had a banner year - one she capped off with the announcement that she and partner Beth Gruitch would be opening their fourth restaurant at Union Station in the summer of 2014 (just a few blocks from the Larimer Square trifecta formed by Bistro Vendôme, Rioja and Euclid Hall). Of the still-evolving plans for what they’re now calling Stoic & Genuine (rather than S&G Fish as originally planned), Gruitch says that Jasinski was in New York with her chef-husband Max Mackissock and chef de cuisine Jorel Pierce “exploring concepts for the space we were considering when the idea of fresh seafood was broached. We thought there was a hole in the Denver market that we could fill by combining all the things we wanted in a seafood restaurant.”
In addition to New England-style classics like fried-clam rolls and lobster platters, as well as market-driven fish dishes galore, there will be a very special raw bar. Specifically, it will be a granita bar, featuring ice blocks for flavoring and shaving into oyster mignonettes on the one hand, savory and fruity cocktails on the other. Speaking of libations, grower champagnes play a key role on the planned wine list.
A rising star in his own right, Pierce will man the open kitchen of the 60-seater, flanked by a patio with room for 40 additional guests. (Sous chef Josh Prater is stepping into his spot at Euclid Hall.)