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Señor Bear Opens Today in LoHi

The Bar Dough team has introduced a little Latin flavor to LoHi

In April, we were lucky to chat with Blake Edmunds, one of Denver’s up and coming chefs on our podcast, Served. Chef Edmunds honed his skills with Denver’s greatest—working with the likes of Alex Seidel before teaming up with Max Mackissock at The Squeaky Bean. Both Mackissock and Edmunds moved to Bar Dough in 2015, joining up with Juan and Katie Padro, the duo behind Tap & Burger Concepts. The foursome have left their mark on the Denver dining scene, consistently turning out fresh concepts, winning approval from local and regional talent alike. We can bet that the teams newest venture, Señor Bear {3307 Tejon Street, Denver} is sure to get a round of accolades all its own.

Señor Bear

Interior of Señor Bear

Señor Bear introduces cuisine from the Southern hemisphere to Denver, highlighting on the flavors of Mexico, Central and South America, and the Caribbean. A play on Chef Edmund’s nickname, Whiskey Bear, Señor Bear is sure to breathe new life into the upper corner of the Highlands. The concept is set to open its doors this Friday, June 9—here’s what you can expect:

What to eat

Señor Bear

Ceviche

To prep for the upcoming concept, the team traveled south, cooking with locals and sampling a flurry of cuisines from Mexico and South America. What they brought back was a cuisine influenced by each country, divided into four distinct sections—bocadillos (snacks), mariscos (seafood), vegetales, and carnes.

For starters, you can’t go wrong with the bubbling cast-iron pan of Queso Fundido dotted with pepitas and cilantro, which—for a few extra dollars—you can enhance with Argentinian chorizo verde. Raw seafood reigns supreme at Señor Bear with five solid options ranging with the fresh and seasonal Ceviche accentuated with a pop of roasted lemon dressing and chile puffs to the King Crab crafted with avocado, serrano chiles, pickled shallots, and puffed rice served in a coconut-chile broth. The puffed empanada Pastel de Pato with duck adobado and guasacaca was truly a standout.

Señor Bear

Pastel de Pato

What to drink

Señor Bear

Pisco Sour

Beverage Director Shawn Williams has curated a powerhouse lineup of bartenders at Señor Bear, including local bartending veterans from Williams & Graham and Root Down. Driving home the Latin experience, the bar program touts a healthy dose of Pisco, offering over five different cocktail variations from the classic Pisco Sour to the Rubor with fresh lemon juice and pomegranate. Branching outside of Peruvian cocktails, the bar program offers tequila and mezcal options as well as aged rums, and even aguas frescas of the day straight from local LoHi favorite, Rosa Linda’s.

With a few days left to wait, we can’t for you to say hola to Señor Bear.

Story and Photography by Morgan Carter, Editor