Barolo Grill is going casual with the opening of
Chow Morso in
Avanti Food & Beverage in LoHi.
Ryan Fletter is bringing his Italian street food concept to the first-floor space currently occupied by Bixo Mexiterranean Bites. Fletter is teaming up with Darrell Truett, executive chef at Barolo, and Don Gragg, who worked at Barolo when it opened and has since worked at nationally recognized restaurants including Chez Panisse in Berkley, Calif., and Gramercy Tavern in New York City. At Chow Morso, Truett will serve as executive culinary director and Gragg will lead the team as executive chef.
"Avanti is all about developing a concept and fin tuning it in a small collective space, so it's the perfect setting to launch Chow Morso," Fletter says. "The platform allows us to be creative and pivot as needed to make sure our ideas are working and guests are happy. Avanti's restaurant incubator platform is a perfect training ground without the enormous risk that goes along with a brand-new brick-and-mortar space."
The menu features small- and large-plate options, as well as the choice of creating your own pasta. There will be lightly fried calamari skewers and polenta fries and savory puff pastry doughnuts wrapped in prosciutto. Everything on the menu comes in Chow (large) and Morso (small) portions and is under $15.
Contact Confluence Denver Development News Editor Margaret Jackson with tips and leads for future stories at margaret@confluence-denver.com.
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