Three new spots open in Market Hall at The Source Hotel
Because you can never have too many choices, three new restaurant concepts have just opened within The Source Hotel + Market Hall, showcasing three very different cuisines.
The restaurants, located in The Market Hall, a massive addition to the already bustling artisan collective The Source in the River North Art District, started serving on Aug. 18.
On the main floor, James Beard Award-winning chef Alon Shaya will debut his first Denver restaurant, Safta. This bright, modern Israeli eatery with Middle Eastern, European and North African influences is serving lunch and dinner Wednesday through Sunday. There also will be
more casual, quick-service bites available all day long at the counter.
Small plates vary from vibrant, vegetable-forward items like Moroccan carrot salad or shakshouka with Jerusalem artichokes, to more unique dishes such as kibbeh nayeh (lamb tartare with crispy yemenite flatbread) and hummus with blue crab or lamb ragu.
A short but ingenious cocktail list includes Shadow of the Equinox (mezcal, smoked Turkish peppers and grapefruit). Let’s not forget dessert; the chocolate & hazelnut babka with hazelnut gelato and blackberries, for example.
Also on the main floor, Chef Bill Espiricueta (formerly of Boulder’s Oak at Fourteenth and The Source’s Acorn) is heading up Smok, a straightforward, high-quality barbecue concept.
Much like The Source itself, the interior of Smok has a clean, contemporary, industrial feel, with cheeky slogans like, “We Only Smok the Good Stuff.”
The star of Smok? The smoker itself, which is turning out meats, vegetables and sides paying homage to Espiricueta’s Austin and Kansas City roots.
In addition to succulent burnt ends (which almost sounds like an oxymoron), smoked birds and fish will also be on the menu with traditional yet elevated sides like white cheddar mac ‘n’ cheese or creamed corn with smoked chile, queso fresco and lime.
Bonus: Adult slushies will be served up behind the bar. Think frosty, fruity, booze-spiked and not too sweet.
Atop The Source Hotel is The Woods, a stunning, panoramic rooftop restaurant and bar led by Chef Brandon Biederman (formerly of Stueben’s). The Woods will provide what Biederman describes as “American, beer-focused, gastropub-y” fare with a unique spin: Several of The Woods’ menu items can be made vegan.
Biederman, who has experimented with a plant-based diet himself, takes pride in his healthier options like the Rocky Mountain Trout Almondine Salad (little gems lettuce, grapes, green beans and lemon thyme vinaigrette), as well as his simple vegetable dishes or vegan alternatives for mac ‘n’ cheese, pizza, and the “Impossible Burger.” Not vegan? Then try the pimento cheese spread on grilled bread or porchetta served with grits, bacon and collard greens.
The Woods also will offer inroom dining options and catering when The Source Hotel opens on Sept. 1.
The Woods: 800-5706216; thesourcehotel.com/thewoods; Sun.-Wed. 6 a.m. to midnight; Thurs.-Sat. 6 a.m. to 2 a.m.; happy hour 4-6 p.m.
Bonus: New Belgium’s topfloor taproom showcases barrelaged, experimental craft brews. Guests at the hotel can enjoy New Belgium beer and food pairings at The Woods, as well as having access to the brews in other parts of the hotel and market hall. The Source Hotel + Market Hall is at 3330 Brighton Blvd., Denver.