Colt & Gray Denver - A Look Back At A Dining Story
For a full decade, a particular spot on Platte Street in Denver welcomed folks, becoming a real part of the local scene. It was Colt & Gray, a place many came to know and appreciate for its unique take on dining. After ten years of serving its community, this restaurant has, you know, closed its doors for good. It’s a moment that, for many, marks the end of a very special chapter in Denver’s food story.
This spot, which was once a beacon for a new kind of eating experience in the country, was something both fresh and, well, familiar all at once. It stood as a good example of the kind of places that started popping up during those years, really making a mark. It was, in some respects, a place that showed how far a neighborhood restaurant could go, pushing boundaries without quite going over the edge.
If you walk along Platte Street today, you’ll see plenty of places to shop and lots of people just going about their daily routines. Many of them, you know, might walk right by the address where Colt & Gray once stood, perhaps without realizing the rich history that happened there. It was, quite honestly, a significant part of what made that part of Denver what it is now.
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Table of Contents
- Nelson Perkins - The Vision Behind Colt & Gray Denver
- Who Were the Key People at Colt & Gray Denver?
- What Made Colt & Gray Denver Special?
- The Flavors of Colt & Gray Denver - A Culinary Adventure?
- Colt & Gray Denver's Place in the Neighborhood
- How Did Colt & Gray Denver Influence the Dining Scene?
- A Decade of Colt & Gray Denver - The Journey
- The Final Chapter for Colt & Gray Denver
Nelson Perkins - The Vision Behind Colt & Gray Denver
At the very heart of Colt & Gray was a person with a clear idea, someone who truly put his all into the place. That person was Nelson Perkins, the chef and also the owner. He poured so much of himself into this spot, making it, in his own words, his biggest passion for more than ten years, right up there with his own family. This kind of dedication, you know, really shows through in how the restaurant came to be and what it offered.
He was, as a matter of fact, a classically trained cook, which means he had a deep understanding of how to put food together in a very skillful way. His touch was on so much of what came out of the kitchen, including things that were, well, pretty interesting and sometimes unexpected for a plate of food. He had a way of making dishes that were quite distinctive, like the sheep's something or other, which was mentioned as a surprising item he would offer.
Nelson, along with his wife Allison, were the people who owned both Colt & Gray and another place, a speakeasy called Saint Ellie. Their combined efforts, you know, really shaped the atmosphere and the offerings at these spots. Allison, for her part, described the places they found when they first looked at the old farmhouse from 1924, which became the home for their ventures. It was, apparently, a truly special space they encountered.
Personal Details for Nelson Perkins
| Role | Chef/Owner of Colt & Gray, Co-owner of Saint Ellie and Viande |
| Passion | Colt & Gray (for over a decade, second only to family) |
| Training | Classically trained chef |
| Partner | Allison (wife, co-owner) |
Who Were the Key People at Colt & Gray Denver?
Beyond Nelson Perkins, there were other important people who helped make Colt & Gray what it was. One such person was Adam Condit, who held the position of general manager for the restaurant. He, you know, watched over the day-to-day operations and saw the place through many of its years. His role was, quite simply, to keep things running smoothly and to look after the experience of those who came to dine.
Then there was Kevin Burke, who was the head bartender at Colt & Gray Denver. At 28 years old, he was, like, a significant part of the team that crafted the drink offerings. His presence behind the bar, you could say, added to the overall feeling of the place. He was, apparently, the kind of person who could be the center of attention, which is often a good thing for someone in that kind of role.
Allison, Nelson’s wife, was also a co-owner, and her involvement extended to Saint Ellie and Viande, too. Her description of the original space, a 1924 farmhouse, gives us a bit of a picture of the beginnings of these establishments. It shows, in a way, that the creation of these places was a shared effort, built on a foundation of, well, a vision for hospitality.
What Made Colt & Gray Denver Special?
Colt & Gray was, you know, a very interesting spot because it managed to be both new and, at the same time, quite comforting. It was considered a kind of standard-bearer for a fresh way of thinking about dining across the country. The restaurant was, in some respects, an example of how far someone, like Chef Nelson Perkins, could take a local eating place without pushing it too far. It had, apparently, a way of being bold yet still approachable.
One of the things people liked most about Colt & Gray was that you could choose your own pace there. If you just wanted to relax at the bar, perhaps with some bacon caramel corn and a strong drink, you could absolutely do that. It offered, you know, a very laid-back option for those looking for a casual visit. This flexibility was, quite honestly, a big part of its appeal to many.
On the other hand, if you were looking for something a bit more involved, they had smaller plates that were, well, really good. Their charcuterie menu, for instance, was considered truly outstanding. It was, apparently, a place where you could get some of the best offal and cured meats in the whole town. This range of choices meant that, for a lot of people, there was something to suit their mood or their hunger.
The restaurant also had a reputation for its desserts. The trick to their rather famous sticky toffee pudding, for example, involved putting the sauce on the dish not once, not twice, but three times. This kind of attention to detail, you know, speaks to the care that went into creating their offerings. It was, in a way, a little touch that made a big difference in how people experienced their meal.
The Flavors of Colt & Gray Denver - A Culinary Adventure?
When it came to the food at Colt & Gray Denver, there was a definite focus on certain kinds of dishes that stood out. Their charcuterie selection was, by all accounts, something quite special, known for being top-notch. It was, apparently, a highlight for many who visited, offering a wide array of cured meats and other related items. This dedication to such specific offerings was, in a way, part of what gave the place its unique identity.
Beyond the cured meats, they also offered smaller plates, which allowed people to try a variety of things without committing to a full main course. The Colorado lamb tartare, for instance, was called out as being truly exceptional. This dish, you know, really showed the skill of the kitchen in preparing something that was both delicate and full of flavor. It was, quite simply, a memorable item on their menu.
Chef Nelson Perkins, as I was saying, had a knack for putting surprising things on a plate. The text mentions "sheep's" something or other, which suggests a willingness to explore ingredients that might not be found everywhere. This approach, you could say, contributed to the restaurant's reputation for being innovative and, well, a little bit adventurous with its food.
And then there was the sticky toffee pudding, which was, apparently, quite famous. The fact that they added the sauce three times to it shows a real commitment to making it, you know, as good as it could possibly be. This kind of detail, honestly, makes a dessert stand out and become something people remember and want to come back for. It was, in a way, a signature sweet ending for many.
For those who just wanted a quick bite at the bar, the bacon caramel corn was a popular choice. It sounds like a very interesting mix of sweet and savory, a perfect little snack to go along with a drink. This kind of casual offering, you know, rounded out the menu and made Colt & Gray Denver a place that could cater to different moods and appetites, which is pretty good.
Colt & Gray Denver's Place in the Neighborhood
Colt & Gray was located at 1553 Platte Street in Denver, a specific address that became quite well-known. This area of Denver, where the restaurant first opened a decade ago, is, honestly, almost unrecognizable today compared to how it looked back then. The restaurant, you know, played a part in that change, helping to shape the feel of the neighborhood around it.
The area itself was described as somewhat isolated, but it had some really good things going for it nearby. Places like Sushi Sasa and Denver Beer Co. were close by, meaning there were other appealing spots for people to visit. Colt & Gray, you could say, added to this cluster of appealing destinations, making the overall area more attractive for a visit. It was, in a way, part of a growing collection of interesting businesses.
Platte Street, where Colt & Gray stood, has always had a certain feel to it, with open retail spaces and people moving around. The restaurant was, in a sense, a central point within this daily activity. Its presence there, you know, drew people in, which likely had a broader effect on the commercial surroundings. It became, apparently, an experience that contributed to the vibrancy of the area.
The concept of Colt & Gray Denver was, in some respects, about more than just serving food. It was seen as a carefully put together experience, promising a unique combination of, well, a certain style and real substance. This idea suggests that the restaurant aimed to offer something beyond just a meal, creating an atmosphere and a feeling that made it special for those who visited. It was, quite simply, a place that tried to make an impression.
How Did Colt & Gray Denver Influence the Dining Scene?
Colt & Gray, along with other ventures like Saint Ellie and Viande, had a pretty big impact on the dining scene in Denver. They were, you know, a great success, and they truly changed the way people thought about eating out in the city. Their influence was so significant that it was said they changed things forever, which is a pretty strong statement about their lasting effect.
These places, including Colt & Gray Denver, also did something else that was really important: they helped create a whole generation of successful young people. This wasn't just young people who worked in the restaurant industry, but also those who found success outside of it, too. It suggests that the environment they fostered, you know, provided valuable experiences and opportunities for many individuals. It was, apparently, a place that helped people grow.
Colt & Gray was considered a "torchbearer" for a new kind of dining that was emerging across the country. This means it was, in a way, leading the charge, showing others what was possible. It was part of a wave of new openings during those years that represented this fresh approach to food and hospitality. Its role, you could say, was quite significant in shaping the direction of Denver's food culture.
The restaurant was also an example of how far a neighborhood spot could go in terms of pushing creative boundaries without going, well, completely over the edge. This balance of innovation and accessibility was, in some respects, a key part of its influence. It showed that you could offer something truly unique and still be a beloved part of the local community, which is a pretty good thing.
The area around Colt & Gray Denver, as I was saying, transformed quite a bit over the decade it was open. The restaurant itself, by drawing people in and creating a destination, played a role in this change. It helped to redefine, in a way, the overall commercial picture of that part of the city. This kind of impact goes beyond just serving meals; it’s about shaping the very fabric of a neighborhood.
A Decade of Colt & Gray Denver - The Journey
Colt & Gray opened its doors a full ten years before its closure, marking a significant period in Denver's dining story. During its earlier years, the Denver Post, a local newspaper, reviewed the restaurant a couple of times. In 2009, it received two and a half stars out of four, which is, you know, a decent start. However, by 2012, the rating went down to one and a half stars, with the comment that Colt & Gray was "still finding its feet on two," which suggests it was still working things out.
Despite those earlier reviews, the restaurant continued to operate for a considerable time, becoming, apparently, a seven-year-old staple in the LoHi area at one point. This shows, in a way, its staying power and its ability to connect with the local community over the years. It managed to keep going, even through periods where it might have been, well, trying to figure things out.
There was one week when Colt & Gray was closed because the executive chef and owner, Nelson Perkins, was away on spring break. This kind of brief closure, you know, happens in the restaurant world, but it shows how central his presence was to the operation. It highlights, in a way, the personal touch that he brought to the establishment and its daily workings.
The journey of Colt & Gray was also tied to the changes in the area around it. The part of Denver where the restaurant first opened a decade ago is, honestly, almost unrecognizable today. This transformation, you could say, happened alongside the restaurant's own story, with both evolving over time. It’s a pretty interesting way to look at how a place and its surroundings can grow together.
The restaurant's menu, which included things like outstanding charcuterie and the exceptional Colorado lamb tartare, shows its culinary path over the years. It was a place that offered some of the best offal and cured meats in town, which is, well, a very specific kind of offering. This focus on certain specialties, you know, helped define its identity throughout its time in business.
One customer's experience, looking for a romantic spot with a fireplace for a husband's birthday, led them to Colt & Gray. They made a reservation a month in advance, especially because the birthday fell on New Year's Eve. This little story, you know, gives a glimpse into the kind of special occasions people chose to celebrate there, suggesting it was seen as a place for memorable moments.
The Final Chapter for Colt & Gray Denver
After a full ten years of serving the Denver community, Colt & Gray reached the end of its run and, you know, closed its doors. This decision came after a long period where the restaurant had been a fixture on Platte Street, seeing many people walk by each day. It was, in a way, a quiet ending for a place that had, apparently, made quite a bit of noise in the local dining scene.
General manager Adam Condit, who had seen the restaurant through much of its life, would have been there for this final phase. His experience, you could say, spanned a significant portion of Colt & Gray's existence, witnessing its ups and downs. The closure, honestly, marks a big change for everyone who was involved with the place and for its loyal customers.
Nelson Perkins, the chef and owner, expressed his deep connection to Colt & Gray, calling it his greatest passion outside of his family. His thanks to everyone for their support shows, you know, the personal investment he had in the restaurant and the community it served. This sentiment, in a way, wraps up the story of a place that was built on a lot of personal dedication.
The closing of Colt & Gray Denver also means a shift for the area around 1553 Platte Street. While there are other places nearby, like Sushi Sasa and Denver Beer Co., the absence of Colt & Gray will, you know, surely be felt. It leaves a space where a very particular kind of dining experience once existed, a place that, in some respects, helped shape the character of that part of the city.
So, the story of Colt & Gray Denver comes to a close, leaving behind a legacy of unique food, a distinctive atmosphere, and, you know, a lasting impact on the city's food scene and the young people who passed through its doors. It was, quite simply, a place that meant a lot to many, and its memory will, apparently, stay with those who experienced it.
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