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French Fare Returns to Brasserie Brixton
After a stint as a pizza joint, the Cole restaurant is back to serving bistro classics with flair.Patricia Kaowthumrong •
Brasserie Brixton is finally operating as the bustling neighborhood hangout it was destined to be just nearly a year later than expected. Owners Justin Morse, Amy Keil, and Matt Daniels and chef Nick Dalton debuted the restaurant in July 2020, aiming to bring the charm of an intimate and affordable Parisian bistro to the Cole neighborhood. Then indoor seating limits squashed their visions of patrons packing around the sleek marble-topped bar and gathering around the chef’s counter for steak frites and glasses of wine. The team pivoted to a takeout-only concept called Le Brix Pizza and Wine for the winter, but as vaccines were administered and the weather warmed, Brasserie Brixton triumphantly relaunched Dalton’s dinner menu of small plates and made-for-sharing dishes, such as crispy-skinned roast chicken
Local Restaurant Owners Weigh in on the State of the Industry
From hiring issues to operating at 100 percent capacity starting May 16, culinary pros share their takes on what’s good and bad right now.Allyson Reedy •
May 13, 2021
It was the best of times, it was the worst of times. Okay, it might not be the best of times, but at least it isn’t 2020. As restaurants look toward summer 2021, there are reasons to be hopeful and nervous about what’s to come. We asked six restaurant owners how they’re feeling right now. Here are their takes on good, the bad, and the inability to hire.
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Pizza Was the Restaurant Hero of 2020
Its ease and affordability made it a pandemic staple for many families and a rare bright spot in an industry that has been decimated.
Credit.Tony Cenicola/The New York Times
Feb. 12, 2021
A few times a week, Elizabeth Reninger ambles to a pizza restaurant near her job for lunch. She orders the same thing every time: a cheese slice and fries for $6. For a little adventure, she sprinkles on some Parmesan and red pepper flakes.
Before the coronavirus pandemic swept across the country, Ms. Reninger, a criminology student at Northern Arizona University who also works at a dog day-care facility, estimated that she ate pizza only once every couple of months. That changed late last summer when she strolled into a Slice and Ice pizza parlor.
Businesses are really tough, Brasserie Brixton s owner said. There are real lives at stake here. Author: Jaleesa Irizarry Updated: 5:10 PM MST January 21, 2021
Nothing brings people through the door like food but even the finest French cuisine is no match for a global pandemic.
Brasserie Brixton opened up in Denver s Cole neighborhood this past summer just before the city s second shutdown. For restaurant co-owner Justin Morse, opening up during a pandemic wasn t much of a choice. We actually signed the lease in this space in November 2018 and from that point forward we working on this every day in some form, he said.
>Chef Jeff Schwing bakes Pizzas at (Le) Brix Pizza & Wine in Denver, on Thursday, Jan. 14. Pizza boxes for pickup orders are at the ready. (Hyoung Chang, The Denver Post)
Editor’s note: We’re just craving pizza all the time lately. There are few foods that are more comforting. So leading up to Super Bowl Sunday, we’re bringing you a three-part series on our favorite pie. Today, the story of Brasserie Brixton, a new restaurant in Cole that has quite the pandemic story and has recently overhauled its entire menu, serving pizzas to go in order to survive the winter. Next week: Our Top 10 pizzas in metro Denver.