The Cherry Creek spot that formerly housed Pikkas Peruvian Cuisine and Pisco Bar will become Grind Kitchen + Watering Hole this spring. The new American restaurant is owned by chef Preston Phillips, who most recently served as sous chef at 24 Carrot Bistro in Erie. Set at 300 Fillmore Street, Grind will launch as a a farm-to-table eatery that puts an emphasis on all-things made from scratch from pickles to sausages to house-ground mustards.
The space, which in previous lives was home to Abrusci's, Campo de Fiori, and Starfish, is currently undergoing a makeover that includes the addition of industrial and sustainable elements like reclaimed cedar barn wood with threaded metal roads. Stay tuned for details.