Troy Guard and the TAG Restaurant Group today announce that the highly anticipated Grange Hall will open to the public on Thursday, September 23, 2021 at 4 PM. Grange Hall, where grand American tradition meets innovative new food and drink, is located in the heart of the Denver Tech Center at 6575 Greenwood Plaza Boulevard. Troy Guard and his partners on this project, Kevin Hawkins and Ken Himel, worked to transform the nearly 13,000 square-foot space into a community focused place to gather, eat and play. The group is also excited to announce the launch of two new Troy Guard concepts: Crazy Love Pizza and Rado Burgers; along with a brand-new concept from the Mizu Izakaya team. The space is anchored by micro-brewery Little Dry Creek Brewery helmed by Head Brew Master Ty Nash; a spectacular central cocktail bar with libations curated by TRG Beverage Director Nikki Guard; and a food hall, which features nine stalls. Grange Hall’s culinary program includes a collective of artisan chefs and restaurant operators, all hand-picked by Troy Guard, presenting a balance of known and up-and-coming brands.
The historic space also houses a show-stopping outdoor patio, perfect for outdoor dining and taking in the spectacular views of Pike’s Peak; an event space that can be customized for events large and small; and guests can look forward to live music and community events on a regular basis.
Another exciting addition is something unique compared to other food halls: the pop-up stall. "The idea is that anyone could rent this stall and give their concept a try," he explains, whether for a day, a week, a month. Specific plans for the pop-up stall are still in progress. "We want to open the space first, see how it goes and then do some fun experimenting," Guard says.
Guests will be able to order online via QR codes from their tables, or at each of the stalls. Drinks will be delivered to tables, while customers will pick up food at each concept. To-go meals will also be a focus.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.