Jasinski gets busy with additional eatery

Jennifer Jasinski and Beth Gruitch, owners of popular Denver restaurants Rioja, Bistro Vendome and Euclid Hall Bar + Kitchen  are opening S&G Fish in Denver’s Historic Union Station.

Construction on the new restaurant will begin in early spring following a $48 million complete renovation of the historic station by Union Station Alliance. The restaurant is scheduled to open in early summer 2014.

“We’re thrilled to be opening up our fourth restaurant from the Crafted Concepts family in this iconic development,” said chef/owner Jasinski. “Beth and I want this restaurant to be number one in peoples’ minds when they think of seafood. It’s going to be off the hook.”

Because of its location, S&G Fish will swim in the same school as nearby McCormick’s Fish House & Bar at 1659 Wazee and Jax Fish House at 1539 17th St., kitty corner to McCormick’s.

The menu — a work in progress — will emphasize clean and precise seafood preparations using the finest sourced ingredients. New England regional favorites such as lobster and clam rolls, whole Maine lobsters, a selection of fresh oysters, raw and smoked fish preparations, a fresh fish sandwich and much more are planned.

The S&G Fish concept was developed by Gruitch and Jasinski with help from Euclid Hall chef de cuisine Jorel Pierce who will helm the kitchen at S&G Fish. Pierce’s second in command at Euclid Hall, Josh Prater, will move up to the top position after serving as sous chef since the Euclid Hall opening.

Wondering what S&G stands for?  “Stoic and Genuine,” Gruitch said. “Every decision we’ve made on this restaurant from interior design to menu to beverage program revolves around the phrase ‘Stoic and Genuine. We want S&G Fish to be iconic, just like Denver Union Station.”

Gruitch and general manager Alaina Lingenfelter, a Rioja veteran, are creating a bar program that revolves around a granita bar, creative cocktails and an extensive selection of champagnes by the glass and bottle. The granita flavors will be developed into cocktails and also used to accompany oysters and seafood dishes.

Preliminary plans call for 60-plus seats inside the restaurant and an additional 40 seats on two patios facing the new Union Station plaza fountain. An exhibition kitchen and active bar will bracket the front door on the plaza.

S&G Fish will be open for lunch and dinner daily and joins Alex Seidel’s unnamed concept, The Kitchen Next Door, Snooze, The Terminal Bar and the 112-room Sage Hospitality hotel slated for the upper two floors of the historic station. The renovated Grand Hall will be the centerpiece of the redevelopment.