On Tuesday, Sage Restaurant Group (SRG)—the Denver-based independent restaurant group dedicated to providing innovative, playful, and locally driven food and beverage experiences—introduced the second location of Kachina Southwestern Grill, a modern Southwestern-inspired restaurant, at Dairy Block in Downtown Denver.
“Kachina Southwestern Grill is a truly unique concept, fusing together authentic flavors of the Southwest for a contemporary dining experience,” says Peter Karpinski, co-founder of SRG and Denver resident. “I’m proud to introduce Kachina to Downtown Denver—the restaurant’s inventive menu, cocktails, and unique décor will undoubtedly make it a destination for both local and visiting diners.”
Under the guidance of Executive Chef Jeff Bolton, who helmed the kitchen of Kachina’s first location in Westminster, the restaurant’s cuisine combines the culinary styles of the American Southwest and New World. Kachina’s in-house butcher program reinforces a native respect for the land in that the whole animal is used in the most creative and succulent manner. The restaurant’s partnerships with Native American tribes, such as Ramona Farms located on the Gila River Indian Reservation in Arizona, and exploration of their unique Southwestern ingredients brings a whole new layer of spice and originality to the menu.
Chef Bolton’s menu begins with Para Mesa, an assortment of larger, shared dishes paying homage to the notions of family and community—both paramount to the culture of native Southwesterners. Guests can choose from traditional selections like Chipotle Shrimp and Waffles made with blue corn and jalapeno waffles and topped with grilled corn salsa and chipotle butter or Crispy Quail Legs, flash fried and served with an achiote buttermilk dressing. From there, diners will find an inspired variety of Soups, Stews & Salads including a rich, layered New Mexican Green Chile.
A signature of Kachina, the Navajo Tacos boast its own menu category, showcasing a number of regional renditions of this classic Native American taco preparation—light, fluffy fry bread, filled with fresh seasonal, local ingredients. Within the Comida section, Bolton presents large-format, regionally-influenced dishes of game, seafood, chicken, and steaks, with standout items including the Clay Baked Trout and New Mexican Enchilada, as well as grilled specialties like the Cowgirl Ribeye, each offered with an array of housemade sauces and accompaniments.
Beyond the kitchen, guests will enjoy a selection of eclectic, Southwestern-inspired margaritas and cocktails created by SRG’s Director of Beverage Operations Brandon Wise. The drink menu features spirited creations such as the Blade Scorpion with Cazadores Reposado, pineapple, lime, green chartreuse, ginger syrup, and scorpion tincture, as well as the Spaghetti Western with Maker’s Mark bourbon, Campari, lemon, cherry tomato, and Tecate. Wise also offers a variety of non-alcoholic agua frescas like the Desert Pear, made with prickly pear puree, lemon juice, raw sugar syrup, and cucumber water.
Designed by New York City-based Crème Design, Kachina’s vibrant space juxtaposes natural indigenous elements with bright colors and contemporary design, paying tribute to the patterns and stunning landscapes of the Southwest, as well as Native American culture. Lined with hanging cactus, plants, and draped string lights, the restaurant features artwork from regional artists, vibrant textiles, Western objects, and Native American artifacts. Located at Denver’s newest urban evolution, Dairy Block, a full-size Airstream trailer brings the food truck experience indoors, offering additional small bites for guests enjoying Kachina’s bar area. An outdoor patio provides guests the opportunity to bring the experience outside, alongside the lively activity of Downtown Denver.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.