After four months in business and a turnover at the top, Bremen’s Wine & Tap in LoHi is debuting a new menu by its new chef. Isabel Ranney took over for opening chef Matt Selby in late August, and now she has unveiled her first menu in the new role. Fall specials include a farro bowl with roasted root vegetables and sunny eggs, and a lamb shank with root vegetable hash and mustard greens. Ranney, who studied herbalism, says she incorporates antiviral and antioxidant-rich plants into her food: “[I]t helps people’s immune systems without them even realizing, because it also tastes delicious.” Find menus and more information on the restaurant’s website.
In a similar story, opening chef Brian Laird left Sarto’s Italian restaurant in Jefferson Park last spring, after less than six months running the kitchen. Now Garret Meyer is stepping up as executive chef, after previously working at the restaurant, as well as in the Denver kitchens of Old Major and Mizuna. Meyer has cooked for a fishing lodge in Alaska, and he helped open a fine dining barbecue restaurant in Singapore. At Sarto’s he is bringing back the restaurant’s casual cicchetti bar, serving daily changing small bites and Italian cocktails from 5 to 8 p.m. Thursday through Saturday. Find the menu and more information on the restaurant’s website.
And restaurateur Troy Guard is tapping Tyler Wiard for the executive chef role at Guard and Grace. Wiard is a meat veteran, coming to the modern steakhouse most recently from the culinary director position at Elway’s. Prior to that he worked in the kitchens of the closed Mel’s Bar and Grill and Napa Cafe, as well as at Jax Fish House Boulder. In choosing the new chef, Guard praised Wiard’s “raw talent and calculated restraint.” Diners will start to see Wiard’s menu changes in the new year. Meanwhile Guard and his TAG restaurant group will open their newest restaurant FNG in the Highlands later this month.