Chef Kelly Whitaker, the restaurateur and chef behind The Wolf’s Tailor, will introduce a three-month-long pop-up concept next month on the sixth-floor rooftop space of the Clayton Hotel & Members Club, at 233 Clayton St. in Denver.
SHEEP — a play on wolf — will focus on open-fire cooking and some of the “elemental ingredients” used at Wolf’s Tailor, which is Colorado’s only two-Michelin-star restaurant. A nightly four-course menu will give diners a variety of choices, which is different than the tasting menu at The Wolf’s Tailor. It was designed by Whitaker and fellow Wolf’s Tailor chef Taylor Stark.
Dishes will include smoked heirloom tomato jelly with tomato water and frozen wasabi; mackerel with a tom kha cream; sourdough piada with nori butter, bone marrow butter and caviar; squab with sourdough gochujang and a Sonoran pancake; and melon sorbet, with Thai basil jelly. There will also be paired seasonal cocktails and wines.
“Itap an annex to what we’ve built, driven by our desire to keep sharing our story,” Whitaker said in a statement. “It carries the same values, sourcing relationships, and creative spirit, but expresses them with greater immediacy and simplicity, while sharpening the focus on the ingredients, the makers, and the season itself.”
Running July 8 through Oct. 4, 2026, SHEEP will be open to the public — marking the first time the Clayton Hotel & Members Club has opened its 54-seat rooftop restaurant to the public. The tasting menu begins at $95 per person, but goes up quickly from there with add-ons and beverages. Reservations are available on OpenTable here. Walk-ins are welcome.
