Pop­u­lar restau­rant team launches Brider in Den­ver

The Denver Post - - BUSINESS - By Wil­liam Porter Wil­liam Porter: 303-954-1877, wporter@den­ver­post.com or williampor­terdp

Brider restau­rant has launched in down­town Den­ver, the lat­est out­ing from Steven Redzikowski and Bryan Day­ton, the team be­hind Oak at Four­teenth and Acorn.

The 3,400-square-foot room sits at 1644 Platte St. in the new Nichols Build­ing. Al­though Redzikowski and Day­ton are re­luc­tant to use the phrase, it is a fine-food-fast con­cept that will serve break­fast, lunch and din­ner.

“We don’t really like the term, but that’s es­sen­tially what it is,” Redzikowski, who is the chef, said with a laugh. “There’s no get­ting away from it.”

“Brider” — pro­nounced “bree-day” — is a French term that means truss­ing a piece of meat. It’s an ap­pro­pri­ate name, given that the room is an­chored by a cus­tom-made Ro­ti­sol ro­tis­serie from France.

Redzikowski has fallen in love with the gas-fired de­vice, which can roast 36 chick­ens at once.

“The ro­tis­serie is pretty amaz­ing,” he said Mon­day. “I’d used one be­fore, but now I’m really get­ting into it. It’s just phe­nom­e­nal.”

Brider has a full liquor li­cense, said Day­ton, who is the bev­er­age di­rec­tor. One vari­a­tion: Drinks, in­clud­ing wine and cock­tails, will be poured from an 18-tap bar.

Day­ton said he and Redzikowski have had fun assem­bling the menu, which will in­clude such items as porchetta, tor­tilla soup, roasted lamb leg and a meat­ball sand­wich topped with broc­coli raab pesto. There will also be a vari­a­tion on the kale salad that put Boul­der’s Oak at Four­teenth and Acorn, its sis­ter restau­rant in Den­ver’s RiNo neigh­bor­hood, on the map.

“I feel we’ve al­ways been known for our gen­er­ous por­tions, and we’ll con­tinue serv­ing a lot of food,” Day­ton said.

Michael Conti, their vet­eran pas­try chef, will cre­ate desserts for Brider, too.

Brider is open 8 a.m.-9 p.m. Mon­day-Satur­day, with Sun­day hours an­tic­i­pated come spring.

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