A Golden restaurant that has garnered much fanfare for its seasonal New American food has a new head chef and consulting pastry chef. Nicholas Ames, who started in the Abejas kitchen with the restaurant’s 2015 opening, departed in March. Now Dan Pope is leading the kitchen, and Amber Otis is creating desserts.
Pope, previously Ames’ sous chef at the restaurant, has also worked in the kitchens at the former Charcoal and Trillium, where he met Abejas’ owner Brandon Bortles. Otis has worked for Olive & Finch as a pastry chef. One of the new spring menu items in Golden is a braised carrot and artichoke plate with olives, ancient grains, and a nettle pistou (pictured above). Pope has also created a mushroom brodo with romanesco, leeks, and a poached egg. And Otis’ new desserts include a passionfruit eclair and strawberry mousse chiffon cake.
Near Union Station, the year-old Hearth & Dram has a new chef in place of founding chef Jeffrey Wall. Adam Vero moved to the Wewatta Street restaurant after working for Troy Guard and Tag Restaurant Group for six years. Most recently he was the executive chef of Mister Tuna; he also spent time working for the now-closed Z Cuisine. Under Wall, Hearth & Dram had become known for its house-cured meats as well as a “whole beast feast” and an extensive whiskey program. Wall was offered the chance to open his own restaurant in California.