Union Boulevard has rightfully earned the nickname “restaurant row,” providing potential diners a smorgasbord of options for every palette.
The list of options just became a little longer, with the official opening of Beau’s Kitchen and …
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The list of options just became a little longer, with the official opening of Beau’s Kitchen and Tavern, located in the Sheraton Denver West, 360 Union Boulevard.
“We want to be a welcoming environment for people on vacation, who are looking for a quiet dinner for two, or a fun event,” said Zac Magers, restaurant manager. “We’re a great space with American home-cooking.”
The West Chamber hosted a ribbon cutting on the evening of Sept. 13, giving Chamber members, community members and more the chance to tour the restaurant, which replaced La Cave. The former occupant had a more upscale wine bar feeling, but that might have been more of a hindrance than a help, Magers explained.
“We want to appeal more to the local clientele and the employees of the local businesses,” said Kristine McMahon, director of sales and marketing with Sheraton. “We’re a regular priced, middle of the road place for all diners.”
As visitors milled about the restaurant, with drinks in their hands, they were able to learn a little about Beau’s, which originated in Akron, Ohio. The Sheraton location is the only one in Colorado. The restaurant has a casual atmosphere, a breakfast buffet, and happy hour in the lounge.
“Almost all the beers we serve here are Colorado beers, which is great, because there are so many good ones,” said Michael Moran, one of the bartenders at Beau’s. “We wanted to keep the same upscale atmosphere you had at La Cave, but make it more affordable for people.”
For Moran, one of his favorite things about his job is meeting the people who come to the bar — everyone from Federal Center employees to people who are in town for a concert down the highway at Red Rocks.
Attendees at the ribbon cutting had the chance to sample of the items from the kitchen, including Beau’s signature mozzarella sticks. Instead of traditional breading, the mozzarella sticks are made with a loaf of bread, thinly sliced, and then the cheese is rolled in.
“We’ve been testing the menu for the past couple months to get it just right,” Magers said. “We want people to come, meet our staff and try a bite.”
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