Brider restaurant has launched in downtown Denver, the latest outing
from Steven Redzikowski and Bryan Dayton, the team behind Oak at Fourteenth and Acorn.
The 3,400-square-foot room sits at 1644 Platte St. in the new Nichols Building. Although Redzikowski and Dayton are reluctant to use the phrase, it is a fine-food-fast concept that will serve breakfast, lunch and dinner.
"We don't really like the term, but that's essentially what it is," Redzikowski, who is the chef, said with a laugh. "There's no getting away from it."
"Brider" — pronounced "bree-day" — is a French term that means trussing a piece of meat. It's an appropriate name, given that the room is anchored by a custom-made Rotisol rotisserie from France.
Redzikowski has fallen in love with the gas-fired device, which can roast 36 chickens at once.
"The rotisserie is pretty amazing," he said Monday. "I'd used one before, but now I'm really getting into it. It's just phenomenal."
Brider has a full liquor license, said Dayton, who is the beverage director. One variation: Drinks, including wine and cocktails, will be poured from an 18-tap bar.
Dayton said he and Redzikowski have had fun assembling the menu, which will include such items as porchetta, tortilla soup, roasted lamb leg and a meatball sandwich topped with broccoli raab pesto. There will also be a variation on the kale salad that put Boulder's Oak at Fourteenth and Acorn, its sister restaurant in Denver's RiNo neighborhood, on the map.
"I feel we've always been known for our generous portions, and we'll continue serving a lot of food," Dayton said.
Michael Conti, their veteran pastry chef, will create desserts for Brider, too.
Brider is open 8 a.m.-9 p.m. Monday-Saturday, with Sunday hours anticipated come spring.