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About2020-07-01T16:24:24+00:00

EXECUTIVE CHEF RYAN TAYLOR

Ryan Taylor’s culinary career began at 15 at Restaurant Kevin Taylor. He has since held positions at Mugaritz, a two Michelin-starred restaurant in San Sebastian, Spain, as well as a selection of popular Denver restaurants, including Kevin Taylor’s at the Opera House. Ryan opened Hickory & Ash in partnership with his father, celebrated Denver chef Kevin Taylor, and he helms the kitchen as Executive Chef. Ryan was named to Zagat’s “30 Under 30” list of up-and-coming young restaurant professionals in America in 2015.

HICKORY & ASH

Hickory & Ash is a modern American meatery, offering hand crafted, Colorado-centric cuisine. Located within the Arista Broomfield community, Hickory & Ash features lunch, dinner and brunch menus that offer a variety of sustainable and locally sourced ingredients grilled in hickory-smoked fire, such as beef provided exclusively by the esteemed Aspen Ridge Natural Beef. Highlights from the kitchen – helmed by the talented Executive Chef Ryan Taylor, son of acclaimed Denver chef, Kevin Taylor – include short rib pastrami, classic steak tartare and Colorado striped bass Veracruz. Not to be overlooked, the menu’s extensive vegetarian offerings equally stand out, with dishes such as squash Bolognese gnocchi and burrata toast. Craft cocktails, local beers and an extensive wine list round out the culinary offerings. The inviting 5,500 sq. ft. space features rustic décor, one private dining room seating approximately 66 guests and a 36-seat outdoor patio.

KEVIN TAYLOR RESTAURANT GROUP

Created by celebrated chef and restaurateur Kevin Taylor, Denver-based Kevin Taylor Restaurant Group is comprised of four Denver restaurants, each with a unique menu and style, as well as a catering operation. The Restaurants include Hickory & Ash and Masa, at Arista Broomfield; and Kevin Taylor’s at the Opera House and Limelight Supper Club & Lounge, both located in the Denver Performing Arts Complex.

HOURS

D I N E – I N

M O N D A Y – S A T U R D A Y

4 to 8 p.m.


T A K E O U T

MONDAY – FRIDAY

12 to 8 p.m.

SATURDAY

4 to 8 p.m.