Bill Taibe is about to be an empty-nester and when wondering about wherever he’d like to expend the 2nd 50 percent of his lifestyle, Denver tops the record.
The 46-year-old chef is acquiring all set to extend his restaurant chain to Denver from Westport, Connecticut.
Upcoming calendar year, Taibe and his company partner Massimo Tullio are opening Kawa Ni, a Japanese pub, in the tumble of 2023 in a previous fireplace station at the intersection of west 32nd Avenue and Erie Street in LoHi. In 2023, the associates goal to open Don Memo, a imaginative choose on Mexican fare, at 1804 S. Pearl St. in Platt Park.
“We’ve fallen in really like with the town and state and almost everything they have to offer us,” Taibe said. “These two concepts have been created to develop and, when considering about wherever we needed to get them, we resolved as a team that we’d substantially choose to expend our time out in Colorado.”
Taibe and Tullio begun For the Food restaurant group in Westport, Connecticut, in 2012 with their initial cafe with each other named The Whelk, an oyster bar. They’ve because opened Kawa Ni in 2014 and Don Memo in 2020.
Tullio’s stepson recently moved to LoHi for his vocation, and his stepdaughter briefly went to the College of Colorado Boulder.
“My partner’s travels in excess of the final few of a long time genuinely struck a chord with him,” Taibe reported. “He’s been talking about performing business and earning a own transfer out to Denver. It truly began to spark my interest, and I am an avid skier, so that performs a huge part in in which I want to shell out the second section of my lifestyle.”
Taibe’s son is in university in Alabama and his other son is about to head to CU Boulder in the tumble.
Tullio is obtaining completely ready to shift to Denver, and Taibe said he will finally do the exact same.
The duo leased Kawa Ni’s 3,500-square-foot room for 10 several years previous week. They system to complete a $1.5 million renovation on the room, which includes including walls of cedar, tile, wallpaper and classic Japanese artifacts. Rocco Dileo, a New York-primarily based architect who designed Bar Taco and Barelona’s dining establishments, will style and design equally of Taibe’s places.
Broker Ken Himel with David/Hicks & Lampert represented Taibe and Tullio in both their promotions, and Kelly Greene and Lara Silversmith with Legend Partners represented the LoHi landlord.
Kawa Ni, which is impressed by Taibe’s travels to Japan, has a everyday placing and serves tiny, shareable plates, like temaki hand rolls, noodles and ramen, dumplings and salads. Beverages consist of Japanese whiskey, bourbons, sake and cocktails.
“I didn’t know something about Japanese food items other than that I appreciated it, so I went to Japan and invested a thirty day period there,” Taibe reported. “I did not want to insult Japanese delicacies since it’s developed in so considerably custom. So I was quite interested in the izakaya principle. And in my travels, I discovered that any person could own an izakaya for the reason that it is like an Irish pub, the place you can serve any kind of cuisine. And that gave me the self esteem that I could provide this house and do it devoid of on the lookout like a idiot.”
Taibe and Tullio also leased Don Memo’s 3,500-square-foot space in Platt Park for 10 years last thirty day period. The landlord, Nora Baldwin, is building an addition to the developing that will be a reside/perform room, Taibe claimed, so they will not be ready to renovate their space right up until future summer.
Significantly like Kawa Ni, Don Memo is also influenced by Taibe’s six several years of journey to Mexico, particularly Oxacana, Mexico Town and Puebla. It will serve taco platters, quesadillas, ceviches and tostadas between margaritas, palomas and more.
“I’ve never been to Mexico and had a plate with refried beans and rice on it,” he claimed. “That’s variety of Americanized Mexican cuisine. What I have had when I go there are lively salsas, corn tortillas, and just seriously contemporary merchandise. It’s the epitome of seasonal farm-to-fork delicacies.”
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This story was described by our spouse BusinessDen.