Restaurateurs Juan Padro and Katie O'Shea, along with chef Max MacKissock, saw something special in the space occupied by the Wazee Supper Club for more than forty years at 1600 15th Street. So they transformed the corner into Morin, an upscale eatery with roots in modern Parisian cuisine as well as the chef's French family background. Morin opens for dinner on Thursday, October 11; here's a look inside to give you a glimpse at what's changed and what's been preserved.
read moreOne weekend night this past winter, seven of us sat at a high-top table in the back of Bar Dough, the now seven-month-old LoHi restaurant that’s been buzzed about since week one. We were celebrating the arrival of dear friends from 8,000 miles away, ordering and doubling down—More food! More drink!—every few minutes, and the business of a jam-packed restaurant whirred all around us. Plates arrived on time and were delicious: garlic squid, Italian kebabs, slices of coppa di testa, salads, pastas, and pizzas. Our server was cheerfully cool despite the chaos and took the time midmeal to make a canny recommendation from the wine list. It was exactly the festive scene I was after to show our Sydney friends that Denver, too, is a hot food town.
read moreA beautiful slide show of Morin - the space, the food, the ambience
read moreIt’s been more than a year since the restaurant from Max Mackissock, Katie O’Shea and Juan Padro of Culinary Creative Group — the team behind Señor Bear and Bar Dough — was announced, with plans for a summer 2018 opening. But construction and permit delays pushed that back several times, according to reps for the New England-style seafood eatery.
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