Come August, the SugarCube building in LoDo will have two new restaurant tenants by the owners of neighboring ChoLon Bistro. Chef Lon Symensma will open LeRoux, a swanky European lunch and dinner eatery, and Kaya, a quick-service Asian breakfast and lunch spot, as seen at Avanti Food & Beverage.
LeRoux, the new concept of the two, is a European bistro similar in service and setup to Symensma’s pan-Asian ChoLon. The chef says he wants to bring back classic French training of his early career along with influences from across the continent, where he spent his ‘20s. On the menu at LeRoux, diners will see an apple tarte Tartin, and maybe a Florentine gnocchi, a Basque tapa or two, and German wiener schnitzel. Semple Brown is designing the new space, which will be painted a deep blue, with brass and pewter finishes, and sexy chandelier lighting. At the center of the dining room, there will also sit a cheese cart.
Fans of Avanti F&B will recognize the new Kaya Kitchen, which opened its first iteration in the restaurant incubator last summer. After a successful few months in LoHi, Symensma is expanding the fast-casual Asian street food restaurant to its own brick-and-mortar off the SugarCube’s alleyway. The bigger space will mean more breakfast and lunch items, from Vietnamese coffee to breakfast banh mi, dim sum, and dumplings. By night, Kaya will transform into a private dining room for ChoLon. To aid the transition, ChoLon is getting some cosmetic upgrades, which will take place over the summer. LeRoux is Symensma’s fifth restaurant concept, after ChoLon, Cho77, Concourse, and Kaya.