![]() ![]() One is a just-created special he’s calling the Crow’s Egg. While visiting the space, I sip on a house drink made with Denver’s Mythology whiskey that they’ve further aged on vanilla in a mini barrel behind the bar.īuhain presents a couple of samples (pictured above). There’s a pizza oven on the way, soon.Īs for drinks, there’s a wide tap selection of local/regional craft beers and domestics, plus a cocktail list designed by the staff - hence all the names based off The Crow. He stylizes his burger patties by adding some bacon and bacon fat plus onions and whole grain mustard. Aside from purchased sidewinder french fries, Buhain says almost everything is from scratch cooking. ![]() There’s also a pair of larger entrées: a grilled chicken or a nightly protein special, both with sides. There’s onion rings, street tacos, smoked wings and ribs and burnt ends, plus pulled pork and fries, a build-your-own salad and three burger options, plus a steak sandwich. He calls the menu style “Americana” - which basically equates to the expected fan-favorite bar bites. He’s overhauled almost the entire menu, save for one popular item that was served at The Stone’s: The Colorado Cheesesteak made with brisket, jalapeño, smoked cream cheese, house barbecue sauce and Pepper Jack on Texas toast. ![]() He confesses that he’s still perfecting his barbecue game, but has been pellet smoking at Buzzed Crow Bistro with a mesquite-cherry-hickory blend, making everything from brisket and pork butt to wings and ribs, plus steak specials, such as a Valentine’s Day ribeye and prime rib for the Super Bowl. He says his strong-suits are in French and Italian cuisine, and among his stints since working in Colorado, he was the executive sous chef at Buena Vista’s boutique Surf Hotel. He did culinary school at Le Cordon Bleu College of Culinary Arts in Las Vegas and also worked in the fine dining scene there. His dad was in the Navy and he was born in Guam. Jennifer the owner says “service and entertainment are huge for the four of us.” She and Dean hope to learn the industry from their appointed leaders, and as a team they aim to “elevate the bar food” and create a great neighborhood atmosphere, they say.īuhain tells me he’s relatively new to our area, but has 18 years total industry experience. They’d become friends with Jennifer the GM, who was working at The Stone’s along with their final chef, Carlos Buhain, who has also stayed on through this transition to join the new effort. In a short press release, she also says:”Because the space is amazing! The Southeast side of Powers needs a family friendly restaurant with a unique menu.” When I ask why, they say they’d always wished to have a venue of their own for music - they have a stage and dance floor and are scheduling karaoke nights, live music and other performances. Now, Buzzed Crow Bistro marks their first foray into the food and drink industry. They tell me both businesses launched out of their garage. During pre-opening renovations, when it came time to name their new spot, brainstorming lead them to this.ĭean also owns a neighboring business in the same strip mall, named Safety Station. 4, 2023, at 5853 Palmer Park Blvd., the former (revolving door) location of Sarge’s Grill, Slingers Smokehouse & Saloon, and most recently, The Stone’s Sports Grill & Bar, which shuttered this past November, on its year anniversary.Īccording to owners Jennifer and Dean Bennett, their eatery/bar’s theme is “based loosely on the movie The Crow.” (Yes, the 1994 cult film starring Bruce Lee’s son Brandon Lee, who was killed during the film’s making when a firearm stunt went wrong.) Jennifer says she’s been “obsessed” with the film ever since she first saw it in the theater, and she came to learn that her GM at Buzzed Crow, who happens to also be named Jennifer, was a huge fan of the movie too. ![]()
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