After more than three years working in Los Angeles, former Luca d'Italia chef Hunter Pritchett is bringing his pop-up restaurant GoldenBoys to Denver's The Source.
The chef will be at RiNo Yacht Club Friday night serving up a menu of "guerrilla Chinese food" alongside Yacht Club chef Theo Adley.
The one-night-only menu includes GoldenBoys' signature Crispy Orange Chicken Sandwich with Szechuan tiger slaw and smashed cucumbers on a Doubinjang-dressed brioche roll; East and West coast oysters with smashed cucumber mignonette and Szechuan chili sauce; Yu Sheng (a Southern Chinese raw fish salad) of sustainable salmon, with Palisade peaches, Western Slope corn, radish, chili, and a peach-skin Li Hing Mui; and Xi'an Al Pastor, a cumin lamb tartare with charred pineapple, mint, red onion, sprouted beans and prawn crackers.
RiNo Yacht Club beverage director McLain Hedges will pair cocktails with the dishes, which will be served from 7 p.m. to 11 p.m. Friday at The Source's center bar, while supplies last.
Pritchett worked as executive chef at Frank Bonanno's Luca d' Italia before leaving for Los Angeles in March of 2013 to work for John Shook and Vinny D'tolo at Son of a Gun, where he met GoldenBoys partner chef Adam Midkiff.
The pair describe the GoldenBoys concept, which now operates out of Alvin Cailan’s (Eggslut) culinary incubator in Los Angeles’ Chinatown, as a "more fun, healthful, and transparent approach to Chinese food."
“I have a deep love for Denver and am excited to share GoldenBoys’ farmers market-based, dynamic and modern Chinese flavors, coupled with Colorado’s amazing summer produce, to the guests of RiNo Yacht Club in The Source,” Pritchett said.