In naming his upcoming restaurant, chef Michael Shiell took inspiration from reminiscing with a friend on great times they had together in the past, referring to them as "the days of milk and honey." The phrase alone conjures images of abundance, and Milk & Honey seeks to let the cocktails, champagne, and wine flow when it opens next month.
Located in a subterranean space on Larimer Square that formerly housed Lime, Milk & Honey will serve pure and simple food in a variety of nibbles, small plates, entrees, and sides. In addition to dining room, patio, and wine room spaces, the bar itself will seat 15 to 16, plus more at surrounding high-top tables and banquettes. With a depth as large as a dining table, the bar top allows guests to settle in comfortably and enjoy their meal without feeling cramped, while lingering over drinks.
The cocktail selection will complement the food with classic offerings. "If we change [a traditional recipe] or vary it, we'll definitely change the name on it because that's not what it is," says Shiell. The list will rotate frequently, with bartenders having an arsenal of recipes up their sleeves. Look for creations like the Vail Cocktail, with rye, dry vermouth, and Benedictine, or champagne cocktails such as the Black Pearl: cognac, coffee liqueur, and champagne.
A unique feature to the bar is a carbonic program, for which sodas will be made in house that showcase sour, herbal, citrus, or vegetable flavors. Tonics may be developed down the line, but for now the carbonated sodas will be used in libations like the Cel-Ray, a mix of celery root soda, Death's Door vodka, and toasted sugar cane bitters.
Additionally, there will be an extensive wine list with 12 to 15 available by the glass, craft beer, and sake. Chilled and sparkling varieties will be offered in various bottle formats.
Milk & Honey is set to open at 1414 Larimer Street in mid-November.