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[email protected] Now Open in Congress Park

Jeff Osaka's seasonal creations are back

We have often said that Jeff Osaka is a “man with a plan”; in August 2014 he commemorated his 50th birthday by shuttering his beloved Twelve restaurant in RiNo and began making that plan a reality. Since then, he has created two new restaurant concepts—Osaka Ramen and Sushi Ramen—and conceptualized and executed the hot new Denver Central Market. But Osaka fans have been clamoring for him to bring back his original Twelve concept. While they may not have gotten their wish, they will be thrilled with the results of his newest endeavor—[email protected]{1160 Madison Street, Denver; 720.216.0190} opened on December 15 in the former Glaze space in Congress Park.

Roasted radishes, rutabaga, turnips, maitre d’hotel butter

The Same Yet Different

“It’s a completely different restaurant,” says Osaka. Yet, there is much at Osaka’s newest restaurant that harkens to his original Twelve. He acknowledges that it is “very similar in style to the old Twelve with seasonal American food. But this time around, the menu isn’t as structured and won’t change monthly.” Like the original, [email protected] conveys a sense of comfort and familiarity although the new space is much brighter and more modern. Osaka plays a jeu de mot with the restaurant’s name; “I wanted to leave people wondering: is it the new Twelve or is it because it’s at the cross streets of 12th and Madison?”

[email protected]

A Modern Sense of Home

[email protected] is a far cry from the dark intimate original LoHi space. Guests enter into a bright airy dining room that features a neutral color palette leading to a warm, cozy bar area. The long wall running the length of the restaurant is decorated with 101 boldly framed miniature works of art by Jonathan Saiz, a frequent customer of the original Twelve. “He heard I was opening [email protected] and immediately wanted to create something for the restaurant … and I told him to surprise me,” says Osaka. “It was everything I imagined and more. I see something different in them every day and tell people ‘come for the art, stay for the food.’”

Cow’s milk ricotta gnudi, sage brown butter, and cacio pecora

A Thoughtful and Seasonal Menu

Osaka has brought in Chef de Cuisine Ashley McBrady to collaborate on the new menu for [email protected] Together they have compiled eighteen seasonal, shareable dishes broken into six categories—soups and salads, vegetables, pasta, seafood, light mains, and heavier mains. They also offer daily family-style specials serving two to four guests—Wednesday Braise, Thursday Chef’s Chicken, Fish Friday’s, One Pot Meal Saturday, and a Sunday roast. Osaka’s deft technique paired with his carefully sourced ingredients has already made [email protected] a winner.

Grilled quail, apple and prune streusel, braised red cabbage, and apple cider gastrique

[email protected] is open for dinner, Tuesday through Sunday beginning at 4pm and for brunch on Sundays at 10am.

By Elizabeth Woessner