“Continued
Excellence”
We have now set the bar for Quality and Execellence in Empower field and around the NFL. 2025 should be our launch year for the next 3 years with our goals of being the Food and Beverage Partner for the future.
Cholon Concepts
110, WCL, ECL
ChoLon Restaurant Concepts is operated by Chef Lon Symensma. In 2010, Lon moved from New York to Denver looking for new adventures and launched a project that later became ChoLon Modern Asian. Before his move, Symensma earned two stars from the New York Times during his time helming the kitchen at Buddakan in New York City. He had already honed his skills and passions as an apprentice in France, Italy, and Spain at Michelinstarred restaurants and San Sebastian’s famed Arzak. At age 19 Symensma won a silver medal in the 1996 Culinary Olympics. He went on to spend several years training under Jean-Georges Vongerichten, including helping to open Jean-Georges Shanghai.
ChoLon, which means “big market” and refers to the largest Chinese-influenced market in Saigon, Vietnam, is Symensma’s homage to Southeast Asia and the years he spent traveling and living in that region. It was through this restaurant that Denver became familiar with Symensma’s keen ability to translate the flavors, textures, colors, and stories of the Far East into dishes that can be enjoyed for lunch or dinner any day of the week. (Indeed, Symensma’s soup dumplings have become something of a local icon!) It wasn’t just Denver that took notice of ChoLon either: In 2011, the restaurant was a James Beard finalist for Best New Restaurant in America and landed on Details Magazine’s Top 10 Best New Asian Restaurants in America. The accolades have continued through the years with nods from Food & Wine, Westword, and Eater Denver, as well as being listed in 5280 Magazine’s Top 25 Restaurants eight years since its opening.
the dim sum counter as soon as you walk into ChoLon Central Park, showcasing her unique skills in the form of delicate dumplings.
Leroy’s Bagels
Bro Row | 105 MH Pie
Leroy’s Bagels has quickly become a SloHi Neighborhood staple. Known for our 16 flavors (plus gluten free options) our bagels are boiled, baked and made on-site daily. We offer a range of spreads, sandwiches, and make your own options - a little something for everyone.
In line with our philosophy that good food doesn’t have to be complicated, our menu is simple. High quality ingredients, always fresh - local whenever possible, with a passion for delivering Denver the perfect bagel. We look forward to continuing to serve the Highlands and get to know each and every one of you!
Marczyk’s
Pete Marczyk has always been passionate about great ingredients, but was frustrated at having to drive all over Denver to find them. One place for fish, another for meat, another for produce…you get the picture.
Pete raised the funds to start his market, hired the contractor, found the staff, and filled the shelves with products Denver had never seen under one roof: sustainably raised beef, pork and lamb from family farms; unique and interesting Italian imports; old-fashioned sodas; milk in glass bottles; amazing Colorado-made products; and so much more. Pete blew up the Denver scene…
AND WHERE ARE WE TODAY?
We opened a second location in 2011 at the corner of Colfax and Fairfax, in a building that once was a Safeway store. Same great ingredients, plus a great big kitchen to create all of our prepared foods. In 2012 we celebrated our first store’s 10-year anniversary. That same year Pete and Paul’s long-time dream of starting an in-house bakery for fresh baguettes and sandwich breads came to fruition. Our special events, like summer burger nights, our Colfax anniversary clambake, and the fall pig roast continue to build community, and the Colorado offerings just get better and better. Stay tuned, because there’s always something great being cooked up at Marczyk’s!
MUKJA KOREAN CORN DOG
SOUTH DECK FOOD TRUCK
the SMOKED Inn
130
Foothills style Barbecue. Focus on Colorado Products, Dogwood smoked meats, Beef, Bison, and Lamb centric BBQ Cuisine. Bring the BBQ culture to Empoower Field. Denver a few years ago was called a “Cow Town”. Cowboy and BBQ cuture is in Denver and Foothills legend.
Thunder Crunch
Expanding to 107, ECM, WCM
Armadillo Eggs
Smoked Cream Cheese stuffed Jalapeno wrapped in Local Spicy Sausage then Wrapped in Bacon
Renegade Burrito
Expanding to BroRow and South Deck
Lucy’s Burger Bar
Expanding to South Deck
Armadillo Eggs ECM,
WCM
Big Mozz ECM, WCM
Orange Crushers
