Space - Panorama 2017.jpg
0074-RHP_5593.jpg
Space - Panorama 2017.jpg

Long Live Real Food


We are a seasonal restaurant, bakery, marketplace and bar working to build bridges through great food, live music and good old fashioned fun.


 Our Menus    Reservations


HAPPY HOUR
Tuesday through Saturday, 3pm to 6pm

WE ARE NOW SERVING BRUNCH - SIX DAYS A WEEK!
Tuesday through Saturday, 10am to 3pm
Sunday, 10am to 2pm

SCROLL DOWN

Long Live Real Food


We are a seasonal restaurant, bakery, marketplace and bar working to build bridges through great food, live music and good old fashioned fun.


 Our Menus    Reservations


HAPPY HOUR
Tuesday through Saturday, 3pm to 6pm

WE ARE NOW SERVING BRUNCH - SIX DAYS A WEEK!
Tuesday through Saturday, 10am to 3pm
Sunday, 10am to 2pm

 

Food, Music, Community


Food, Music, Community


Make a Reservation

Powered By OpenTable

For real

Working closely with our local farmers and suppliers, we create dishes that both reflect our surroundings and also utilize exciting and super-flavorful ingredients from near and far whose stories we are thrilled to tell.

in action

We seek to create great experiences for our guests with our live music performances. Our stage features both DJs and small live groups on a weekly basis, playing a wide variety of artists and styles.

we're in it together

Our mission is to build community through music and food. From sourcing local ingredients to forming partnerships with nonprofits, we are dedicated to giving back to our community, which has given so much to us.

Gift Cards


Give the gift of great food! Purchase our gift cards online with GiftFly.

 

Give a Gift

Gift Cards


Give the gift of great food! Purchase our gift cards online with GiftFly.

 

Give a Gift

0074-RHP_5593.jpg

Values + Integrity


In order to provide equitable pay to our team members, both in the kichen and the front of house, we have implemented a no-tipping policy since our opening in April 2016.

Instead of soliciting gratuity, we add a 20% VIC (or, Values and Integrity Contribution) to your bill. This enables us to cover our labor costs, which are over 20% higher than a typical restaurant with a tipping model, as well as providing health benefits and shift meals to our team members. In addition, the VIC goes towards purchasing best-quality ingredients, such as produce that is either local, organic or both, scratch-made breads and pastries, sustainable meat & seafood and local dairy.

 

Values + Integrity


In order to provide equitable pay to our team members, both in the kichen and the front of house, we have implemented a no-tipping policy since our opening in April 2016.

Instead of soliciting gratuity, we add a 20% VIC (or, Values and Integrity Contribution) to your bill. This enables us to cover our labor costs, which are over 20% higher than a typical restaurant with a tipping model, as well as providing health benefits and shift meals to our team members. In addition, the VIC goes towards purchasing best-quality ingredients, such as produce that is either local, organic or both, scratch-made breads and pastries, sustainable meat & seafood and local dairy.

 

Preservery in the Press (Index)


Preservery in the Press (Index)


Preservery in the Press


The-Denver-Post-press-for-The-Preservery

"Filled with light and boasting an airy feel, should be a magnet for food fans in central Denver and beyond. And hey, unlike so many spots in its neighborhood, they actually have a parking lot."

Read More →

Westword-press-for-The-Preservery

"...no other restaurant seems to capture the direction of Denver’s food scene as well as this five-month-old newcomer, the brainchild of wife-husband duo Whitney and Obe Ariss. "

Read More →

"The menu is designed to rotate with the season, and as far as the summer goes, we're fat and happy. The service too, is great - they have, without a doubt, one of the friendliest staffs around."

Read More →

The Cozy Reading Corner


The Cozy Reading Corner


THE COZY READING CORNER


AKA the blog. Because the interwebs don’t really have “corners.”
And when it comes to the subject of food, we’ve got a whole lot to say and share (it’s kind of our thing).