Chef Chris Douglas, whose accomplishments are well known in the Denver dining scene from his stints as sous-chef at Vega, to Restaurant Kevin Taylor, Tula, Sweet Basil and his gig at the French Laundry as the head of the “Butcher Program,” has been selected by Mezcal co-owners Chris Swank and Loris Venegas to take the Colfax restaurant into the future.
“This is just such an incredible opportunity,” said Douglas of the newly formed partnership. “I’m excited to be working with Chris and Loris.”
Douglas’ take on the cuisine and what he plans on bringing to Mezcal is to form relationships with farmers and ranchers.
“What I like about Mexican food is the simplicity — to be able to highlight the ingredients, and, I believe Mexican food allows you to do that,” Douglas said. “With that said, it can also be extremely complex to create a rich Mole to a perfectly balanced ceviche, and I look forward to making well-balanced food that is both seasonal and approachable — food that people can understand and love.”
Mezcal, is located at 3230 E. Colfax Ave. and is slated to reopen in late summer.
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