TAG Restaurant Group Announces Rebranding and Reopening of FNG in Denver

Troy Guard and the TAG Restaurant Group (TRG) announce a rebranding and grand reopening of their popular bistro concept in the heart of Denver’s Highlands neighborhood, FNG. The restaurant is located at 3940 West 32nd Avenue, and will reopen on this Wednesday, October 6, 2021 at 4:00 PM.

‘A neighborhood spot with comfort food, cocktails, and a side of rock-n-roll,’ the new FNG will feature an elevated menu, which Guard has been working on for some time with new Chef de Cuisine Charles Rivera. Featuring a more chef-driven and food focused menu in a warm and inviting atmosphere, TAG Restaurant Group hopes to bring the community something they have been wanting.

Closed due to the nationwide labor shortage facing many restaurateurs, TRG took the closure in stride and saw the silver lining.

“We took the opportunity while FNG was closed to reevaluate the brand and talk to neighbors and community members about what they wanted in their spot. I had been feeling for some time that the Highlands neighborhood needed something more food-forward, a bit elevated with a more upscale atmosphere,” says Guard.

“From a food perspective, I also wanted to go back to my roots a bit, and create a menu that’s exciting but also familiar and comforting. It’s been a hard couple of years for everyone, and I just want to bring that comfort back in the form of food,” he continues.

With a wood-fired grill, no freezer, and signature Troy Guard open kitchen, the menu features familiar comfort items, of course with a Troy Guard stamp. Menu items include starters like house made Foccaccia, baked in the wood-fired oven and smothered in cheese; a Bison Agnolotti, with ricotta, adobo butter, onions, and cilantro; sandwiches including Guard’s famous Bologna Sliders, with mortadella di bologna, arugula, ruffles, and 1000 island; a Birria Grilled Cheese, made with bison brisket, asadero, Oaxaca, jack cheese, pickled red onion, and spiced au jus; and some show-stopping headliners like the Barramundi, a pan-seared skin-on filet, with stone ground grits, and a cherry tomato reduction; and the handmade Papparedelle, with sweet corn broth, wood-fired broccolini & caulilini, pistou, sambal, pine nuts, and grana Padano.

The team is looking forward to getting creative and rolling out seasonal specials featuring local ingredients, keeping things exciting for their neighborhood patrons.

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