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Long Live Real Food


Hi there! We are The Preservery. A seasonal kitchen, marketplace and bar working to build bridges through great food, live music and good old fashioned fun. We are proudly family-owned and operated.


Reservations   Contact


HAPPY HOUR
Tuesday through Saturday, 2pm to 5pm
 

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Long Live Real Food


Hi there! We are The Preservery. A seasonal kitchen, marketplace and bar working to build bridges through great food, live music and good old fashioned fun. We are proudly family-owned and operated.


Reservations   Contact


HAPPY HOUR
Tuesday through Saturday, 2pm to 5pm
 

 

Food, Music, Community


Food, Music, Community


We are honored to announce The Preservery has been selected by OpenTable diners for the 2017 Diners’ Choice Award! We received this award based on real feedback and reviews from our amazing customers. We are so grateful to be a part of the growing RiNo Community! We couldn't have done it without you.

If you would like to reserve a table with us, simply use our built-in Reservation tool below. Thank you so much for your amazing support. Let's make 2017 an extraordinary year together!

Make a Reservation

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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.

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What's In a Name


The Preservery is a place where enduring recipes and traditional foods are treasured while innovation and creativity are embraced. Where food is made by loving hands with storied ingredients and we tell those stories with intention.

Also, if you hadn't already guessed, we really love preserving food! From cheese and charcuterie to pickles, jams and jellies, preserving reminds us of a time when seasonal and local eating was the norm and homegrown ingredients and home canning kept us ever connected to the food we ate. We believe the world would be a happier, tastier place if we all had the chance to get to know our food in that way again.

What's In a Name


The Preservery is a place where enduring recipes and traditional foods are treasured while innovation and creativity are embraced. Where food is made by loving hands with storied ingredients and we tell those stories with intention.

Also, if you hadn't already guessed, we really love preserving food! From cheese and charcuterie to pickles, jams and jellies, preserving reminds us of a time when seasonal and local eating was the norm and homegrown ingredients and home canning kept us ever connected to the food we ate. We believe the world would be a happier, tastier place if we all had the chance to get to know our food in that way again.

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."

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"Brendan Russell who translates their vision and lifts the Preservery out of the realm of the super-trendy and into the much narrower category of places you’ll want to return to even after you’ve checked them off your list."

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"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."

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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).