Denver diners suddenly have one less option when it comes to top-notch fried chicken.
Thatap following the closure of over the weekend. The restaurant, at 1575 Boulder St. A, had been selling Southern comfort food for slightly less than two years when owners Brian and Katy Vaughn decided to change things up and focus on their original Steamboat Springs location — which has been open since 2014.
“While we’ve had a great two years in Denver, the weekly commute to and from Steamboat was proving to be too taxing on our family,” said Brian Vaughn in a press statement. “Low Steamboat has been incredibly busy, especially since moving to its new home (in the former Cloverdale space). Managing it, as well as a second restaurant several hours away, was not providing much of a work/life balance. Moving forward, we want to ensure we have more time with our daughter, Neilly, which is what is most important to us.”
For the past five years, Low’s Steamboat location has sold “locally sourced and sustainable ingredients, an extensive bourbon bar and craft cocktail list and the South’s famous sense of hospitality,” according to a press statement.
The Denver location came after the fried chicken, shrimp and grits, frog legs and more began gaining national attention from Steamboat, although chef Brian told The Denver Post at the time that it had always been part of the plan.
“We’ve just always had the concept from the beginning of wanting to do a Low concept in the Front Range,” . “We looked at Boulder, Fort Collins and in Denver to find the right neighborhood.”
The Southern concept wasn’t just lip service. The Vaughns are from the South, and went out of their way to and food that inspired no complaints. Low Country also had one of the best patios in the city, and its bar Balcon made in September.
If you’re feeling surprised by the news, join the club: Sunday, Feb. 3’s brunch service marked the last meals that Low in LoHi ever served.