Chef Jennifer Jasinski and her business partner Beth Gruitch, who own Rioja, Bistro Vendôme, and Euclid Hall, are planning to open S&G Fish, a seafood-centric restaurant in the soon-to-be-developed Union Station project. A lease was signed today, ending months of negotiations. "It feels awesome. We are really excited. It's been a long time negotiating. A lot of times in the last few months, it was so close to happening and it finally happened." Jasinski said today.
S&G Fish will occupy the remaining 1949 square foot space on the Southeast side of the building bordering the Kitchen [Next Door]. The space will accommodate approximately 62 guests inside and another 40 on the two patios overlooking Union Station's new plaza fountain.
Designed by Boss Architecture, a local firm whose portfolio includes the Linger renovation in the historic Olinger building and the ground-up Century 21 Plaza shopping area on Colorado Boulevard, the restaurant will feature an exhibition kitchen that will open up to a fresh bar with ever-changing selections of shellfish.
The name of the restaurant combines initials of the words Stoic and Genuine, hinting at the goal of this upcoming eatery: to present clean and precise seafood preparations sourced from the finest ingredients, fresh and bright. The name came up on a trip to New York City during a conversation with chef Jorel Pierce of Euclid Hall and chef Max MacKissock, formerly of the Squeaky Bean, who is married to Jasinski. Chef Jasinski's hopes to create a place that people gravitate to for a variety of reasons from oysters to the fish preparations to the granita bar and the wines. "I am hoping it will be a destination place for locals who seek seafood but also travelers who come through Denver and Union Station on their way to and from DIA," she explained.
The kitchen will be helmed by chef Jorel Pierce who is now leading the kitchen at Euclid Hall. Pierce along with Jasinski are working to create a menu that makes S&G Fish the place to go for seafood in Denver, an iconic fish house in the tradition of the oyster bar in New York's Grand Central Station. Guests should anticipate New England regional favorites such as lobster and clam rolls, whole Maine lobsters, a selection of the freshest oysters, raw and smoked fish preparations, a fish sandwich, among others, but also other styles of food, say an Italian crude or a Mexican ceviche.
The bar program is curated by co-owner Beth Gruitch and general manager Alaina Lingenfelter, a Rioja veteran. A granita bar, creative cocktails, and an extensive selection of grower champagnes by the glass and bottle are the focus for drinks. The granita flavors will be incorporated in cocktails and also used to accompany oysters and seafood preparations. The fast-growing category of grower champagnes includes only those sparkling wines made from the grapes grown on the same estate. Nearly 5000 of the Champagne region's growers produce sparkling wine from their own grapes.
Why did Jasinski and Gruitch choose Union Station? "I think it will be a great project. I like the whole revitalization and what they are doing with the outside. I think it will be a different mecca for people coming there," Jasinski said. "And you can easily bike or take a walk from our other restaurants in Larimer Square," she added.
Union Station should be ready for the public by next July. In addition to S&G Fish, which will be open for lunch and dinner daily, and the previously mentioned the Kitchen [Next Door], the 125,000 square foot train terminal will include a new location of Snooze and new restaurant and market concept from chef Alex Seidel of Fruition. The project will also house a 112-room luxury hotel and several other retail spaces.
· The Kitchen, Alex Seidel, and Snooze Going into Union Station [EDen]
· Union Station: Insight Into the Location of Upcoming Restaurants [EDen]
· Denver's Most Anticipated Fall Restaurant Openings [EDen]
· Chef Max MacKissock Will Leave the Squeaky Bean [EDen]