Foraged is the latest restaurant to be announced for Denver’s Dairy Block, the retail redevelopment well underway between 18th, 19th, and Wazee Streets. Though its name implies a wild-gathered theme, details are sparse for this new concept by longtime Colorado chef Duy Pham (currently of Parker Garage).
According to a press release, the “intention-based” menu will combine local, international, and seasonal ingredients. And Pham, a “Murray Carter Journeyman Bladesmith ... will institute the forging of his own Japanese carbon steel knives as part of the concept.” No further word on that yet.
If it’s any indication, Pham is a French- and Japanese-trained chef, with more than 25 years of experience in Colorado restaurants. He got his start as a 15-year-old cooking for Denver’s La Petit Gourmet Catering. He went on to cook in various capacities at Tante Louise, Opal, Sushi Den, Epernay, and Fifteen Twenty One in Pueblo, before opening Parker Garage on Parker’s Main Street in 2014. On its new American menu, that restaurant offers dishes such as pork chops, chicken pesto pasta, and charcuterie.
Adding to the list of food options on the renovating lower downtown block, Foraged will complement Kachina Cantina and Frank Bonanno’s 16-stall Milk Market. Run for the Roses, a subterranean cocktail bar, also is forthcoming, as well as Seven Grand, a Los Angeles-based whiskey den. Huckleberry Roasters is the Dairy Block’s latest food and beverage opening.
Check back for Foraged updates.