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If you’ve lived and dined in Denver for any breadth of time, you’ll accept that Denver built-in and chef Don Gragg’s résumé reads like a history of the city’s restaurants. He was in the kitchen back Barolo Grill opened, and additionally formed at Mel’s Bar & Grill, Starfish, Kevin Taylor restaurants, Sacre Bleu and Matteo in Boulder. He’s additionally done a little globe-trotting, spending time at Chez Panisse in Berkeley, Gramercy Tavern in New York City, and in southern France as a claimed chef. 

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The chef, forth with ally Scott and Brian Boyd (all accompany back inferior aerial school), is putting all that acquaintance into a new activity at Avanti Aliment & Beverage alleged the Rotary, a wood-fired-rotisserie kitchen that will serve sandwiches, plates of broiled meats and added dishes.

Wood-roasted beef sirloin with three sauces, broiled cauliflower and a atramentous Manhattan from the bar.

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Mark Antonation

Gragg explains that the Rotary’s meats are adapted in the Brazilian churrasco style, which agency that abate cuts of chicken, beef and pork are adapted with basal condiment so that the flavors of charcoal and oak appear through. Craven thighs and picanha (beef sirloin) accept alone sea salt, while the pork gets a ablaze alkali afore roasting. And there’s additionally a accomplished broiled cauliflower that can be ordered in a sandwich or as a side.

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Sandwiches will be served on Hinman’s Bakery ciabatta and accommodate a craven sandwich with harissa aioli and pickled red onions, a steak sandwich with horseradish crème fraîche, and a buzz pork sandwich with chimichurri. The chef’s abilities are in affirmation alike in the housemade potato chips, which are tossed with amber er, garlic, parsley and Parmesan afterwards they appear out of the fryer. Lighter options accommodate a broiled romaine Caesar salad, burst babyish potatoes and herbed jasmine rice.

If you adopt a argent meal over a sandwich, the Rotary offers a meat and two sides, with a best of three sauces: a ambrosial peri peri, a ablaze and garlicky aji verde or an herbal chimichurri.

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Potato chips get a dribble of amber adulate afore actuality served. New Belgium’s La Folie makes a acceptable accompaniment.

Mark Antonation

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“While we’re not accurately a gluten-free or paleo restaurant, if you appear to eat that way you’ll be abundantly surprised,” adds Scott Boyd.

Also of agenda is that the Rotary is one of the aboriginal barter of Altius Farms, the greenhouse acreage aloft the aboriginal Uchi at 25th and Lawrence streets. “Sally Herbert [the architect of Altius] is an old ancestors friend,” Gragg explains.

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The chef says that, in befitting with Avanti’s mission as a restaurant incubator, he affairs on aperture a brick-and-mortar adaptation of the Rotary; he envisions a fast-casual bureaucracy with several locations.

The Rotary opens on the arena attic of Avanti F &B at 3200 Pecos Street on Thursday, October 11, with hours from 11 a.m to 9 p.m. (10 p.m. on Fridays and Saturdays). It takes the abode of Chow Morso, which Gragg helped barrage and which aloof opened as a full-service restaurant at 1550 Wynkoop Street beneath the buying of Ryan Fletter, who additionally runs Barolo Grill.

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Mark Antonation is the Westword Aliment & Drink Editor. He got his alpha by bistro at and autograph about every restaurant on Federal Boulevard and continues to awning busline Denver’s assorted all-embracing aliment scene, as able-bodied as the city’s bound alteration restaurant landscape. Mark was awarded Outstanding Media Professional by the Colorado Restaurant Association in 2018.

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