Gigi Muto, beverage director and managing partner, Alex Vickers, co-owner, Eric Navratil, chef and managing partner, and Reed Sparks, co-owner, at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
BurnDown in Denver on Thursday, May 2, 2023. (Photo by AAron Ontiveroz/The Denver Post)
Photos of the fire that resulted in the signature atrium at BurnDown in Denver on Thursday, May 2, 2023. (Photo by AAron Ontiveroz/The Denver Post)
A view from the deck at BurnDown in Denver on Thursday, May 2, 2023. (Photo by AAron Ontiveroz/The Denver Post)
A catastrophic fire resulted in the space that led to the signature atrium at BurnDown in Denver on Thursday, May 2, 2023. (Photo by AAron Ontiveroz/The Denver Post)
Starters, including a pan de campo flatbread, pork rillette and lamb pozole, at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
The Red Dress signature cocktail with Peloton mezcal, maraschino liqueur, green chartreuse, lime, beet and egg white at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
The Roasted Roots salad with roasted beets, honey-herbed carrots, red grapefruit, chèvre, walnut romesco, mint, pistachio & fried shallots at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
The Grains of Truth dish with farro, japonica rice, parmesan broth, roasted sweet potato, onion, greens, lemon, and grana padano at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
The Sweet Trip signature cocktail with candy cap mushroom-infused double High West rye whiskey, Angostura bitters and Cochii Americano at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
The pork rillette features confit pork shoulder, balsamic caramelized onion jam, house-made pickles served with a grilled baguette at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
A caprese sandwich with heirloom tomatoes, lemon ricotta, basil-walnut pesto, red onion, greens and balsamic reduction on a house focaccia at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
The lamb pozole with braised leg of lamb, guajillo broth, hominy, cabbage, onion, radish, lime and a side of cornbread at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
A lamb Bolognese with roasted tomatoes, fennel sofrito, parmesan broth and grana padano over pappardelle at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
A view from the deck at BurnDown in Denver on Thursday, May 2, 2023. (Photo by AAron Ontiveroz/The Denver Post)
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Gigi Muto, beverage director and managing partner, Alex Vickers, co-owner, Eric Navratil, chef and managing partner, and Reed Sparks, co-owner, at BurnDown on Thursday, May 2, 2023, in Denver. (Photo by AAron Ontiveroz/The Denver Post)
