The latest concept from Shawn Bergin will operate out of his bakery's Tennyson Street space.
Night Off, which will operate out of the Bakery Four space, will launch as a prix fixe tasting-menu concept with seatings at 5 and 6:30 p.m. on Thursdays and Fridays. The opening menu is priced at $80 per person and includes six courses; there will also be natural wines from Colorado-based Yes Wines.
The opening menu starts with imported buffalo burrata with pesto and country bread, followed by three pasta dishes: tortellini with wagyu brisket, butter sauce and chive oil; lumache with porcini ragu; and papardelle with wagyu ragu. Guests will then enjoy pork belly with leeks and bitter greens, followed by a cookie flight for dessert.
“Pasta has always been a passion of mine," Bergin notes,"and from the humble beginnings in our basement to now, opening our third concept, I’m incredibly grateful for the community support that has allowed me to keep creating."has been defined as the free, independent voice of Denver — and we'd like to keep it that way. Our members allow us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls.since 2021.
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