Chef Takeover: Pastry Chef Saura Kline of Local Jones

BY Steph Wilson


Meet Saura Kline, the executive pastry chef at Local Jones. No, we mean really meet her, this Wednesday, all day, as she offers us a glimpse at her daily life in a chef takeover. From the morning chaos of toddler and terrier antics to the precision of her pastry lab, Kline plans to dish out more than just desserts. Plus, get a sneak peek at the restaurant’s new spring menu.

Tune in and engage with us for a chance to win two tickets to the upcoming Whiskey Tasting event with Locke & Co. on April 24th at 6 p.m. You know the drill: Like the posts, follow us and them, and tag the person you want to bring to this fantastic tasting. The more tags, the more entries. Now, a little more about Kline and Local Jones.

The Restaurant

antique plate with fried pork and lemon
The new Pork Chop Schnitzel. | Photo by Local Jones

Set within the stylish confines of the Halcyon Hotel in Cherry Creek, Local Jones has evolved into a neighborhood favorite with a bevy of American-centric dishes and a great vibe. At the helm is executive chef Dan Young, who turns to Kline for all things dessert.

Kline previously led the pastry kitchens at Kevin Taylor’s restaurants (Prelude & Post, Hickory & Ash, and Kevin Taylor’s at the Opera House). She earned many accolades, including first place at the La Coupe d’Altamira chocolate competition. Her blog, Sweet Saura, offers a glimpse into her passion for confectionery, which she brings to Local Jones with creations like the Baked Alaska ($12) and Milk & Cookies ($11), a dish made of malted milk panna cotta, chocolate chip cookies, and whipped cream.

Takeover Sneak Peek

“Wednesday will start with a peek into my morning routine, fun times with my son and our dog, then it’s off to work,” said Kline. “I’ll take followers through a day of pastry production, featuring favorites like macaroons, tarts, and breads.” 

As the day progresses, she promises a behind-the-scenes look at her famed 24-layer Mile High  Chocolate Cake ($19). It’s a skyscraper in cake form, and a sweet ride that took more than seven iterations to come to today’s masterpiece. She’s also doing an Orange Creamsicle sundae ($10). For spring, the ice cream plan leans toward flavors such as strawberry rhubarb and then peach. 

The chef will also share info about the new hands-on baking classes she’s leading, as well as curated whiskey and wine pairing dinners, afternoon teas, and much more.

See the New Menu 

white plate with chicken and green sauce
Come in and try the new lemon pepper half chicken. | Photo by Local Jones

As the daylight begins to wane, the spotlight shifts to the unveiling of Local Jones’ refreshed menu, curated by chef Young, who has been steering the culinary helm since 2022. 

“We’ve really focused on comfort-driven American classics but added a retro twist,” said Young.  “We’re introducing items like lemon pepper chicken and a nostalgic snack platter served on thrifted glass platters as reminders of those family meals that hold a special place in our hearts.”

Young emphasized local sourcing to  elevate the dishes. For example, he just brought on Dry Storage for some of the flour used in the daily bread. Overall, the new menu isn’t just about revisiting classic flavors, it’s about refining and presenting them in congruence with contemporary dining expectations. For example, dishes such as the daily changing blue-plate specials, which range from a British-style chicken pot pie to prime rib sandwiches. 

There’s also Kline’s buttermilk rolls ($8) on the menu, not to be missed no matter what dish you order. Whether looking for delicious shots of pastry and desserts, to see the new menu, or both, tune in on Wednesday, April 16 for Local Jones chef Saura Kline sweet take on the work-life balance and all the treats in between. 

Visit Local Jones every day for breakfast from 7:30 to 11 a.m. Lunch and dinner are served starting 11 a.m. and runs until 10 p.m. Sunday through Thursday, and 11 p.m. Friday and Saturday.


Steph Wilson

Steph Wilson is a writer, editor, and creative maximalist in Denver. She makes magazines for a living and throws color around the world like confetti for fun.

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