Part bar, part casual restaurant, Bar Dough has joined LoHi's booming dining scene with its cool space located at 2227 West 32nd Avenue. The spot is the brainchild of Juan and Katie Padro and chef Max MacKissock who helms the eye-catching kitchen. The long and narrow space is sleek with marble counters, white-topped tables, and deep-red luscious banquettes. It is inviting and irresistible in its polished casual flair.
Guests will find a menu that spawns across Italy without discriminating among regions, while incorporating some of Mackissock's own touches and interpretations. There are thin pizzas, rich pastas, salads, and seafood and vegetable-forward appetizers. House-made focaccia garlic bread is a must on every visit. Highlights of the menu include the little gem salad, surf clam tagliatelle, and Harris Ranch bavette spiedini. Some 60 wines, all Italian, are available alongside a selection of classic cocktails and a variety of beers.
Some familiar faces have joined the team at Bar Dough. Rockstar front of the house man Stephen Gallic (formerly at the Squeaky Bean) serves as general manager and Alex Glouck is running the bar. In the kitchen, Blake Edmunds, who worked with Mackissock at the Squeaky Bean, is the chef's second in command. Part of the team are also Toby Prout (most recently of Leña), Kona Bobek (Old Major), Chris Douglas (most recently at Mezcal), and Matthew Murphy (Frasca Food and Wine, Rioja) among others.
Bar Dough is open for lunch and dinner seven days a week (but not on Sunday, October 25). Brunch will be added in the coming months.