At first glance, Intersections, Northfield’s cozy breakfast spot, and Cattivella, Eastbridge’s sophisticated Italian dinner locale, seem to have little in common.
Pierogis Like Great-Grandma Made
“We make every single one of our pierogis by hand and from scratch; it’s very labor-intensive and then we boil them and then we package them.”
Pasture-raised Meats from Local Farmers
“No antibiotics. No feed lots. Locally sourced.” Justin Herd, owner of Local Butcher at the Oneida Shops in Park Hill easily sums up his shop’s values and unique market niche.
Family-Owned Pizza—Characters Included
It’s not just princesses who are regulars at Park Hill’s oldest neighborhood-owned and -operated pizzeria. All sorts of characters are regulars at the restaurant that Morgan McKay’s parents opened in 1996, and which she bought back about four years ago.
Third Culture Becomes Part of Local Culture
For bakery founders Sam Butarbutar and Wenter Shyu, both raised by immigrant parents in the U.S., “third culture kid,” or TCK is suggestive of their creative take on food and community.
Coffee Mornings, Wine Nights at Park Hill Café
Asal Danesh worked as a Munich-based Lufthansa flight attendant for eight years before deciding it was time to grow some roots. So she gave up her nomadic lifestyle and planted her feet in Denver, where much of her family has resided since the 1970s. Along with her business partner and brother Donnie, she opened Honey Hill Café in Park Hill in May 2019.
Pursuing the American Dream: A Shop of Her Own
When Muluye Hailemariam first arrived in the U.S. as a teenager, she had precisely $38 in her pocket. “I started from zero,” she says, and smiles broadly as she discusses her life and her business, Kabod Coffee, located on the corner of Northfield and Central Park Blvds.
Pizza—It’s All About the Dough
“The dough should be the focus of any pizza. That’s what it’s all about,” says Brand Manager Chris Donato of Pizza Locale, which recently added Stapleton to its Denver locations.
New Deli on Colfax
Chef and owner Vince Howard says his new delicatessen, Tessa, “is a conduit for fun with food, rather than being your grandfather’s deli.” Tessa has differentiated itself from other sandwich shops in the area with its weekend brunch featuring Bloody Marys, mimosas and unique themed pop-up events.
Roots to Ranches: Undomesticating Your Dinner
Executive Chef/Owner of Cattivella Elise Wiggins was only six years old the first time she went hunting with her father in the woods of Louisiana where she grew up. “If you do this, you have to understand we don’t take life to take life. If we take life, you will eat it. Are you ok with that?”