I just got off the phone with former Sencha chef Brent Beavers, who shared the surprising news that he's recently taken over the kitchen at Giuseppe's Old Depot Restaurant (in a management type way — not a hostage-situation way).
(Disclosure: I worked for Beavers for two-plus years at Sencha.)
The Depot has been under new ownership since February, having transferred from longtime proprietors Joanne and Ed Colt to the building's landlords, the Ochs family. More on that transaction here.
In brief, the Ochses have made it clear to Beavers that they wish to overhaul Giuseppe's image and make it a premier restaurant destination. (I'm told that it was such a spot 20-plus years ago.) The restaurant has maintained decent business in recent years, with many regulars seeking go-for items like the Reuben sandwich, many tourists descending on the spot during summer months, and banquet facilities hosting respectable holiday traffic. But many locals have viewed the offerings as serviceable at best.
Beavers says that's all about to change, as he launches a brand-new, pared-down, souped-up, re-conceived menu on July 12, built largely around a "mountain Italian" theme. He intends to bring in more local and Colorado products when in season and begin cooking everything from scratch: Out with the can openers and in with the peelers and knife kits.
Some popular items, such as a few sandwiches and pizzas, will remain, though they'll be improved via more quality ingredients. Expect daily pizza specials and pasta specials and a salad bar that vies to recapture long-lost glory, in addition to a new dessert list. Also, look for healthier food for children. Wine dinners and literary dinners will follow as well.
Beavers says he wants to make Giuseppe's the best Italian restaurant in town within a year.
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