Southern fare has become all the rage in the Mile High City, perhaps explaining Tupelo Honey Southern Kitchen & Bar's first foray west of the Mississippi.
The 6,400-square-foot eatery, hailing from North Carolina, sits on the ground floor of the luxury high-rise apartment, Platform at Union Station. With a 15-year track record in Asheville and a handful of other locations in the southeast, the Denver outpost is slated to open its doors May 2, and construction is well underway.
Tupelo faces the commuter rail at 1650 Wewatta St. The colossal space allows light to pour in through three soaring walls of windows, even inviting the 300-days of sunshine into the open kitchen, directly opposite of the bustling Union Station terminal.
Cobalt blue wall tiles and honey-colored wood give the restaurant charm, complemented by glowing pendants suspended from the ceiling.
With room for roughly 250 guests, a procession of cozy two- and four-person booths as well as a 12-seat round booth, and high top community table provide diners a variety of vantage points to take in their on-the-town meal. A quartz bar stretches from one end of the room to the other, and a 1,600-square-foot plaza patio offers premier people watching.
With inventive spins on Southern Appalachian fare, the restaurant will be led by executive chef Chris Kobayashi tasked to create hearty, scratch-made specialties, including fried green tomatoes, shrimp 'n grits, peach poblano pork ribs, and brown butter pecan pie. Tupelo will serve brunch seven days a week and an extensive dinner menu. The bar menu encompasses 54 craft beers on tap and a selection of barrel-aged cocktails.